Try making these healthy, vegan, gluten-free cookies on a rainy afternoon with your children. They will surely brighten your day! Recipes made with freshly ground buckwheat flour (from raw groats) do not require the addition of xanthan gum in order to hold together without crumbling.

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.

I don't think I've shared a beef recipe yet on this blog. Beef is a concentrated source of protein, minerals, fats, and vitamins. For the deficient person, beef can be extremely beneficial.

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!

My children have so much fun cutting out and decorating these lovely gluten-free Christmas cookies! This time of year takes me back to baking gingerbread and sugar cookies with my mother. My brothers and I would decorate dozens of cookies with beautiful colored sprinkles and bright white icing. I wanted to share that experience with my own children, only with a healthier, gluten-free version. This recipe uses coconut sugar as the main sweetener, along with a powdered coconut sugar icing.

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.

Lentils are what we make for dinner if I have not planned ahead of time to soak beans or buy ingredients for a meal. Lentils are inexpensive and cook quickly without the need for soaking. However, if you are gluten-sensitive or celiac, there is one thing you need to know about lentils. They are often cross-contaminated with gluten grains. 

After multiple failed attempts to create a grain-free, nut-free, refined sugar-free cupcake recipe I finally got it! We couldn't decide whether or not to call these muffins or cupcakes.....so when frosted they are cupcakes and when plain they are muffins. I sweeten these little treats using pureed medjool dates.