Cherry-blackberry lazy galette

Last night I made what I’ll call a lazy galette… lazy because I used a store-bought crust but I’ll tell you the cherry-blackberry combo made up for it! Recipe below:

One store-bought pie crust rolled out on a sheet of parchment paper and baking sheet
2 cups pitted cherries
1 cup blackberries (fresh)
1/2 stick butter
4 tablespoons sugar
About a tablespoon of cinnamon
Top with home made whipped cream or ice cream if desired!

Combine the fruit and the melted butter with the sugar and cinnamon in a large bowl until the fruit is coated evenly. Spread the mixture over the crust and roll the edges over some of the fruit. Brush the crust with a little bit of melted butter. Bake at 400 degrees Fahrenheit for 22 minutes, or until the fruit is bubbling and the crust is just golden. My fruit mixture spilled out a little, but I was able to drizzle it on top!

Post contains affiliate links.

Hidden veggie brownies—a gluten-free dessert recipe

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix). You can do this by hand or in a stand mixer like this one.

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Coconut Madelines: a Gluten Free Dessert Cookie

Yesterday I was craving coconut macaroons, but I really wanted to try out my new Madeline pan. So, these coconut madelines were born. These are good enough to have with your morning coffee for a luxurious treat and fancy enough to make for company. I used a combo of gluten-free flour and almond flour and made them a bit cakey. The combo of coconut cream, mascarpone cheese and butter make them extra moist, and the addition of lavender simple syrup takes the flavor up a notch (you can’t taste the lavender, it just gives it a little extra something). These were devoured by the kids and adults alike. Click here for an affiliate link to my Madeline pan: https://shopstyle.it/l/bwd2D. Recipe below:

Makes 24:
1/2 c. gluten-free flour (I love the one Pillsbury makes)
1/2 cup almond flour (a fine one would work best)
1/8 tsp. sea salt
1/2 tsp. baking powder
1/2 cup granulated sugar
Stir all of the above together until thoroughly mixed in a large bowl.

In another bowl:
2 large eggs. Start beating them with a hand mixer and slowly pour 1/4 c, lavender simple syrup (regular simple syrup will do, and if you don’t have that maple syrup will also work) into the mixture, beating until creamy. While still mixing, add:
1/4 c. Mascarpone cheese
4 tablespoons coconut cream (from a can of full-fat coconut milk that’s been refrigerated)
1/2 stick melted butter

Once that mixture is creamy, add in:
1 tsp. vanilla extract
1.5 tsp. coconut extract
1 tsp butter extract

Stir with a spoon until just blended.

Fold the dry mixture into the wet mixture gently and stir until just blended. Add one cup of unsweetened coconut flakes (I used bobs red mill). Again, stir until just blended. I split this recipe in half and added about 1/2 c. chocolate chips to one half.

Preheat your oven to 375 Fahrenheit and brush melted butter over the cups in your pan. Scoop one small melon baller’s worth (about a heaping tablespoon) of dough into each cup and bake for ten minutes. Allow to cool on a baking rack before dusting with powdered sugar. Enjoy!

Strawberry banana frozen yogurt

Looking for an easy, not too sweet summer dessert? This one is a creamy, whole-milk strawberry-banana frozen yogurt.

You’ll need:
1/4 cup heavy whipping cream
2 cups of good quality, grassfed yogurt (plain)
2 teaspoons vanilla
About two cups fruit of your choice, I used frozen strawberries and bananas
1/4 tsp #himalayansalt
1/3 cup sugar

Sprinkle the sugar over the fruit and let it sit at least a half hour.
Add all of the ingredients to a high powered blender, I use my Ninja.
Blend for at least 60 seconds, or until everything is whipped and smooth.
Add it to your ice cream maker and freeze according to instructions. Mine took about 30 minutes. Enjoy!

Links to shop (these are affiliate links):

Ninja blender: https://shopstyle.it/l/bvmbp

Cuisinart Ice Cream Maker: https://shopstyle.it/l/bvmbp

Hidden veggie brownies—a gluten-free dessert recipe

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix). You can do this by hand or in a stand mixer like this one.

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Gluten-free Spring Blueberry Pie

When my three-year-old son Gus asked me: “Mom, you make me a blueberry pie?” Of course I immediately ordered the ingredients. This one was made with frozen wild blueberries and definitely had a fresh texture. You can use any gluten free pie crust for this! This one is my go to. And my favorite gluten free flour (King Arthur) can be purchased here: https://amzn.to/3c8lneK.

Ingredients:

  • Three cups frozen organic wild blueberries
  • Three tablespoons corn starch or arrowroot powder
  • 1/2 cup to 3/4 cup honey, to taste
  • 1 tsp cinnamon (or more to taste)
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • A dash of sea salt
  • 1 apple, peeled and grated (I used honey crisp)
  • Five teaspoons butter
  • 1 egg (for an egg wash before baking)

After rolling out one half of the crust and lining a pie pan with it, mix all of the filling ingredients except the butter. The apple helps it hold together, but you won’t taste it or see it in the final product. Pour the filling into the prepared crust. Drop the teaspoons of butter into the filling, evenly spaced.

Add your top crust. I did mine in a lattice style (Here’s a tutorial!). Brush the beaten egg over the top of the crust with a pastry brush. Bake at 400 degrees for 20-30 minutes, or until it’s golden brown. Let cool completely.

This pie has a very fresh texture! If you like more of a jelly-like filling, you can cook the ingredients in a saucepan for ten minutes before filling the pie. For a beautiful pan, click here.

*This post contains affiliate links.

Coconut Milk Banana Ice Cream

This recipe is sooo easy if you have an ice cream maker, and so good. The one I use is an older version of this one and it has lasted nearly 17 years! I added some grassfed gelatin to this because it helps it not get so icy after freezing. Enjoy!

1 can full fat coconut milk

1/4 cup organic cane sugar

3/4 cup frozen banana slices

1 tablespoon vanilla

1/4 tsp sea salt

1/4 tsp almond extract

1/2 tsp coconut extract

1 tablespoon grassfed gelatin

Blend all ingredients in a high speed blender until creamy, two or three minutes. Pour into ice cream maker and let it run until frozen. Store in airtight freezer safe container.

*This post contains affiliate links.

Decadent Cadbury Gluten-Free Brownies (with hidden spinach)

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 baking pan lined with parchment and sprayed with coconut oil spray. For a thicker brownie, try a 9×9 pan like this one. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix).

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Perfect Carrot Cake with Chocolate Chips: A Gluten-Free Dessert With Low Sugar

It’s almost spring, and to me, that means carrot cake. My six-year-old told me that carrot cake is her “favorite way to eat carrots,” which, is totally valid. I wanted it to be a little healthier than your typical cake, but I didn’t want to pretend I enjoyed a brick made of almonds and dates either. So this recipe was me compromising between something more like a bran muffin and an actual cake. However, it doesn’t taste like compromise. This cake is moist and somehow fluffy at the same time, was easy to make and is downright decadent. My husband, who is typically not a carrot cake fan, loved it (he said it’s the best carrot cake he’s ever eaten). It’s gluten free and can be used with any cream cheese frosting recipe, like this one.

Wet ingredients:

  • 4 medium to large large carrots, shredded finely in a food processor
  • 1/4 cup whole milk
  • 2 eggs
  • 2 Tbsp warm water
  • 2 tsp. vanilla extract
  • 1/2 stick grass fed butter, melted

Dry ingredients:

  • 1 cup oat flour
  • 1/2 c gluten-free flour mix, cup for cup with xantham gum. I used this kind.
  • 1.5 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp cinnamon
  • 1/2 cup sugar
  • generous dash of salt
  • 1 cup mini chocolate chips

Directions:

Mix all dry ingredients except chocolate chips thoroughly in a large bowl. Mix all wet ingredients in another bowl with a whisk. Fold the dry ingredients into the wet ingredients a large spoonful at a time and mix by hand until combined. Add the carrots and chocolate chips and combine thoroughly. Spread the batter evenly into a greased 10-inch springform pan and bake at 350 degrees for about 22 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Gluten-Free Brownies (with hidden spinach)

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix).

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!