Summer's bounty is here and needs to be preserved or used right away! What do you do to preserve the summer harvest of fruits and vegetables? For fruit, we freeze it, dehydrate it into fruit roll-ups or small pieces, make jam, make fun cakes or crisps, and just enjoy it fresh.

You’ll love this simple, gluten-free flatbread recipe so much it will likely become a staple in your home! It is made entirely from soaked gluten-free whole grains....no flours! The grains are soaked overnight, which increases their digestibility and nutritional profile, blended, and then POURED onto hot baking stones or cast iron skillets. No more wrestling with sticky dough or batter! This recipe makes two flatbreads.

A few weeks ago, the night before Valentine's Day, my daughters asked me to make cupcakes and frosting to give out to their friends at school. I had an idea to make a healthy frosting using almond butter and coconut oil. Thinking that I needed to chill the frosting for a while before spreading it onto the cupcakes, I made it first.

Using mashed, ripe bananas in recipes is a simple and nourishing way to replace sugar. I've used it before in my sugar-free, grain-free Carob Banana Bars and in these lovely Teff Pancakes. My four-year-old twins have been eager to cook lately—and if I don’t jump in quickly, they take over and start cooking on their own. Hmm… I have no idea where they get that from! Most recently, cookies have been on their minds.

The marriage of chocolate and bananas is truly divine. This bread is light, yet rich with chunks of sweet banana melting in your mouth with every bite. Have a slice as a mid-afternoon snack or an after-dinner treat, however, our favorite is always fresh out of the oven!

Happy Winter Solstice, the darkest day of the year here in the northern hemisphere.

When I’m making a special treat for our family or friends, I love using coconut sugar. Its rich, caramel-like flavor adds depth without being overly sweet, and best of all—it doesn’t come with the jittery, heart-palpitating effect that cane sugar can bring. This simple method for making powdered coconut sugar is perfect for icing cookies and cakes or replacing powdered sugar in any recipe. All you need is a good high-powered blender to transform granulated coconut sugar into a fine, fluffy powder that works beautifully in baking, glazes, and frostings.

Rhubarb is in season here! It is almost like the first fruit of the season.

We've been experiencing a rather cold, rainy spring here in the pacific northwest so the other night I made a big pot of vegetarian chili. It would not have been complete without a batch of warm corn muffins. Our family enjoyed these so much that I decided to share them with you.

This pumpkin cornbread recipe uses quinoa flour as part of the ingredients, though the overall cornbread flavors are not overpowered by quinoa's strong taste. Adding in a whole cup of pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.