Mint Pots de Creme with a Strawberry Reduction & Honey Whipped Cream

Happy Tuesday! I hope your week is off to an amazing start.

These mint pots de creme are sure to make your week even more amazing! Since yesterday was the official beginning of Spring, I figured this was the most perfect recipe to share! Pots de creme, which means "pot of cream" is a classic French dessert made with cream and eggs. The texture is super creamy and light, and the mint flavor is so refreshing and flavorful! To top it off, this creamy custard is finished with a sweet strawberry mint reduction and homemade honey sweetened whipped cream. 

Onto the recipe!

Mint Pots de Creme with a Strawberry Reduction & Honey Whipped Cream (yields 6 custard pots)

For the custard;

• 8 egg yolks
• 1/2 cup organic cane sugar 
• 3 cups organic heavy cream (full-fat coconut cream works too, for a dairy-free version)
• 2 sprigs fresh mint
• 1/2 teaspoon mint extract

For the reduction; 

• 1 cup diced strawberries
• 1 tablespoon minced fresh mint 
• 1/4 cup organic cane sugar
• 2 tablespoons water
• 1 tablespoon water mixed with 1/2 tablespoon of cornstarch (create a slurry)
• pinch of sea salt

For the whipped cream;

• 2 cups organic heavy cream
• 2 tablespoons raw honey

Preheat your oven to 320 degrees. Boil a pot of water.

In a medium size saucepan over medium heat, whisk together heavy cream, sugar, and fresh mint. Let simmer until it comes to a slight boil. Turn off heat and let mint steep for a few minutes. Strain hot milk into a bowl to get rid of the mint sprigs.  In a bowl, whisk together egg yolks until light. Slowly add hot milk to egg yolks, whisking constantly until well combined. Finish mixture with mint extract. Fill six custard pots in a baking dish about 3/4 of the way up. Pour boiling water into pan until halfway up the custard pots. Cover with foil, and bake for 30 to 35 minutes. Let cool, then move to the fridge and let cool at least 6 hours.

Now we are going to make the strawberry mint reduction! In a small saucepan over medium, combine strawberries, sugar, mint, and water. Let come to a slow boil. Add in cornstarch slurry and mix until thickened. Let cool and set aside until ready to use.

Time to make the whipped cream! Add cream to a cold stand mixer bowl. Beat on a high speed for about 3 minutes, or until peaks form. Add honey and continue whisking until fluffy.

When you are ready to serve, top the pots de creme with a dollop of the strawberry-mint reduction, as well as some whipped cream! Garnish with a mint leave, if desired. Enjoy!

-Juliet

Ginger Greek Yogurt topped with Strawberry-Mint Reduction & Gluten-Free Granola

Happy Monday! I can't believe February is almost over! Spring is right around the corner!

This creamy ginger infused Greek yogurt topped with a delicious strawberry and fresh mint reduction is SO refreshing! And to top it all off, it is finished with my gluten-free almond butter granola! This dish has the perfect balance of sweet, spicy, and crunch! 

Onto the recipe!

Ginger Greek Yogurt topped with Strawberry-Mint Reduction & Gluten-Free Granola (serves 4)

• 2 cups greek yogurt
• 2 tablespoons ginger jam 
• 2 tablespoons raw honey
• 1 teaspoon fresh ginger, minced
• 2 cups fresh strawberries, diced
• 2 tablespoons fresh mint, minced
• 1/4 cup organic cane sugar
• 1/4 cup water
• 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
• 1/2 cup of my gluten-free granola 

Whisk together greek yogurt, raw honey, ginger jam, and fresh ginger in a small bowl. Wrap and refrigerate until ready to eat.

Add strawberries, mint, sugar, and honey to a small saucepan over medium heat. Stir constantly, and let come to a slow boil. Add in starch mixture and mix. Reduce and let simmer until mixture thickens. Let cool.

Time to assemble! You can put this in a bowl, parfait cup, or even a small mason jar! Layer yogurt, strawberry mint reduction, and granola. Serve and devour! Enjoy!

-Juliet

Red Wine Chocolate Cake with a Chocolate Buttercream & Blackberry-Sage Ganache

Hey there! Happy Monday! I hope your week is off to a great start!

If you are looking for the perfect gluten-free dessert to make for Valentine's Day, look no further! This red wine chocolate cake is moist, fluffy, and flavorful! The blackberry-sage ganache adds the perfect finishing touch to this elegant dessert. You will have a hard time believing this cake is free of not only gluten, but grain-free as well! Zuvii Banana Flour gives this cake great texture.

Onto the recipe!

Red Wine Chocolate Cake with a Chocolate Buttercream & Blackberry-Sage Ganache (yield; 5 heart shaped layer cake)

For the cake;

• 1 cup banana flour
• 3/4 cup cocoa powder
• 1 1/4 teaspoon baking powder
• 1 cup semi-sweet red wine
• 2 large eggs
• 2 sticks grass-fed butter, softened
• 1 1/2 cups organic cane sugar
• 1/2 teaspoon vanilla extract
• coconut oil, to grease pans
• garnish with chocolate shavings (I used dark chocolate & white chocolate)

For the chocolate buttercream; 

• 1 stick grass-fed butter, softened
• 2 cups organic powdered sugar
• 1/4 cup cocoa powder
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

For the blackberry-sage ganache;

• 8 ounces hot milk
• 8 ounces 60% dark chocolate infused with blackberry & sage (I used Endangered Species brand chocolate.)

Preheat oven to 350 degrees. Grease 5 small heart shaped pans with coconut oil. Sift together dry ingredients in a small bowl.

Cream together butter and sugar in a stand mixer for about 3-4 minutes, or until light and fluffy. Add in eggs, one at a time. Beat again. Add in flour blend and red wine. Mix until well combined. Evenly divide batter among cake pans. Bake for about 35 minutes, or until a toothpick comes out clean.

Time to make the chocolate buttercream! Whip butter in a stand mixer until fluffy. Add in powdered sugar and continue mixing. Sift in cocoa powder, milk, and vanilla extract. Mix until well combined.

Let's make the ganache! Heat milk in a saucepan over medium heat until hot. Pour milk over chocolate and whisk until creamy.

Once the cakes are cooled, it is time to assemble and layer the cakes! Pipe buttercream on each layer, repeating until all five cakes are assembled. Pour ganache over cake and let set for a couple of minutes. Top with shaved chocolate. Enjoy!

-Juliet

Gluten-Free Chocolate Peanut Butter Pinwheel Cookies

Happy Tuesday!

These gluten-free chocolate peanut butter pinwheel cookies are SO tasty! Not only are these cookies gluten-free, they are dairy-free as well! These cookies are perfectly crispy, and have an amazing flavor! Who doesn't love the classic chocolate plus peanut butter combination?! Although these cookies take a little bit of patience and time, the end result is totally worth it! 

Onto the recipe!

Gluten-Free Chocolate Peanut Butter Pinwheel Cookies

• 1 cup spectrum shortening 
• 1 1/4 cups organic cane sugar
• 2 egg yolks 
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons almond milk
• 2 cups all-purpose gluten-free flour blend (I used Better Batter brand)
• 2 teaspoons baking powder
• 2 tablespoons peanut butter
• 7 tablespoons cacao powder, 2 tablespoons melted shortening, 2 tablespoons milk (mixed together)

Preheat your oven to 375. Line a baking sheet with parchment paper.

Beat together shortening, cane sugar, milk, and vanilla extract in a stand mixer. Add in egg yolks, one at a time. Sift in flour blend, and baking powder. One well combined, remove half of the dough from the bowl into another bowl. Mix dough in stand mixer with cacao blend, and mix the rest of the dough with peanut butter.

Flour surface and rolling pin. First, roll out peanut butter cookie dough into a 1/4 inch rectangle. Now roll out chocolate cookie dough onto the peanut butter dough and line up the edges. Roll dough into a cylinder, then slice into 1/4-1/2 inch slices. Place on baking sheet and bake for about 13 minutes, or until golden brown. Enjoy these delicious treats! 

-Juliet

Gluten-Free Gingerbread Muffins

Happy Thursday!! Only 2 more days until Christmas! I absolutely love this time of the year, and all of the festivities, such as getting together with the whole family, and cooking & baking tons of food! These gluten-free gingerbread muffins will be a hit at your holiday party! They are perfectly light and fluffy. 

Onto the recipe!

Gluten-Free Gingerbread Muffins (yields a dozen muffins)

• 1 cup gluten-free all purpose flour blend (I use Namaste brand)
• 1/3 cup zuvii banana flour
• 3/4 cup pure cane sugar (coconut sugar works too)
• 7 tablespoons grass-fed butter, melted
• 3 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/2 teaspoon vanilla extract
• 2 tablespoons molasses
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• gluten-free granola, to top (check out my granola recipe!)

Preheat your oven to 375 degrees. Line a 12-count muffin tray with muffin liners. 

Sift together the all purpose flour, banana flour, cane sugar, allspice, and ground ginger in a small bowl.

Whisk together eggs, milk, and molasses in a large bowl. Quickly whisk in the melted butter. Now mix in the dry ingredients until well-combined. Divide evenly among the 12 muffin liners. Top with a sprinkle of gluten-free granola. Bake for about 20 minutes, or until golden-brown and a toothpick comes out clean. Enjoy!

Have a Merry Christmas!!

-Juliet

Banana Flour Peppermint Bark Brownies

Happy Tuesday! I hope your week is going amazing! I can't believe that we only have 18 more days until Christmas! I got to put my tree up over the weekend (while listening to country Christmas songs,) so it's definitely beginning to look like Christmas!!

These banana flour peppermint bark brownies will definitely have you feeling the holiday spirit! The brownies have the perfect chewy and fudgy texture, along with the most perfect crust. The peppermint bark pieces are not only on top of the brownies, they are actually part of the brownie batter as well! I melted the peppermint bark & dark chocolate chips and mixed it into the batter. If you absolutely LOVE chocolate and mint, you will fall in love with this recipe!

Onto the recipe!

Banana Flour Peppermint Bark Brownies 

• 1 cup WEDO banana flour 
• 1/4 cup cacao powder 
• 1 teaspoon baking powder
• 1 cup organic cane sugar (coconut sugar would work too)
• 1 egg 
• 1 pinch of sea salt
• 1/3 cup milk (dairy or non-dairy)
• 1/2 cup grass-fed butter, melted (you can use shortening or coconut oil as a dairy-free sub)
• 1/2 cup dark chocolate chips (I use Enjoy Life Brand)
• 1/2 cup chopped peppermint bark
• peppermint bark pieces, to top brownies

Preheat your oven to 375 degrees. Grease an 8*12 baking pan with coconut oil. Top with parchment paper.

Melt chocolate chips and peppermint bark together. In a medium sized bowl, whisk together banana flour, cacao powder, cane sugar, and sea salt. In a separate bowl, whisk together egg, milk, and melted butter. Whisk in melted chocolate. Add wet ingredients to dry and whisk until thoroughly combined.

Pour brownie batter into baking pan and bake for about 25 minutes, or until a toothpick comes out clean. Top brownies with peppermint bark pieces, and bake again for about 2 minutes, or until chocolate is melted. Let cool for at least an hour, then slice into squares and enjoy!

-Juliet

Gluten-Free Apple Pie

Happy Tuesday! 

Since we are almost into December, I figured I'd wrap up the month of November with a pie recipe! This gluten-free apple pie is so blissful! The crust is perfectly crispy and flaky- you won't be able to tell it's gluten free! The apple filling has the perfect sweet and spicy ratio. 

On a side note, how cute is the pie crust?! The fall shapes add a festive finishing touch to this delicious gluten-free pie! Shout out to a good friend who gave me these adorable pie cutters! 

Onto the recipe!

Gluten-Free Apple Pie (makes 1 6-inch pie)

Crust Ingredients;

• 1 3/4 cup all-purpose gluten free flour blend
• 1/4 cup WEDO banana flour
• 3/4 cup water
• 1 egg
• 1/2 cup + 2 tablespoons shortening
• 1/4 teaspoon sea salt
• 1 tablespoon raw sugar

Apple Pie Filling Ingredients;

• 4 granny smith apples, peeled and medium diced
• 2 tablespoons WEDO banana flour
• 2 teaspoons apple pie spice
• 3/4 cup coconut sugar (cane works too)
• 1 cup water
• 3 tablespoons coconut oil (butter works too)
• egg wash, to brush pie crust (1 egg yolk whisked with 2 tablespoons water)
• cinnamon-sugar topping 

Preheat your oven to 375 degrees. Grease a pie crust with coconut oil.

First, we are going to make the crust! Sift together flour blend, banana flour, sea salt, and sugar. Add shortening and mix until crumbs form. Mix in egg and water. Kneed the dough for about 2 minutes, or until it becomes pliable and soft. Roll into a ball. Separate dough in half. Roll one ball of dough until it is about 1/4 inch thick, and then transfer into the pie crust. Roll out the rest of the dough and cut into fall themed shapes. Set aside while we make the apple pie filling!


In a large bowl, toss chopped apples with banana flour and spices. Heat coconut oil in a large pan over medium-high heat. Once hot, add apples and cook for about 5 minutes, tossing occasionally. Once the apples have softened, add in sugar and water. Stir, let come to a boil, and reduce until the filling thickens, about 5-7 minutes.

Pour apple pie filling into crust. Top with shaped pie crust cutouts. Brush crust with egg wash, then sprinkle with cinnamon and sugar. Wrap the edges of the pie with tinfoil, then bake in the oven for about 45-50 minutes, or until golden brown. Serve by itself, a la mode, or with fresh whipped cream. Enjoy!

-Juliet

Banana Bread Cupcakes with a Peanut Butter & Chocolate Swirl Buttercream

Happy Monday!! Here's to a great week! Only two more days until Thanksgiving!!

Start your week off by making these delicious gluten-free banana bread cupcakes with a peanut butter & chocolate swirl buttercream! You will have a hard time believing these cupcakes are free of gluten; the texture and flavor is spot on! If you love chocolate, peanut butter, and bananas, then you will fall in love with this treat!

Onto the recipe!

Banana Bread Cupcakes with a Peanut Butter & Chocolate Swirl Buttercream

For the cupcakes;

• 1 cup all-purpose gluten free flour blend
• 1/2 cup WEDO banana flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 8 tablespoons grass-fed butter, melted
• 1 cup pure cane sugar (coconut sugar works too)
• 1/2 cup milk (both dairy and non-dairy work)
• 3 large very ripe bananas, mashed
• 3 eggs
• pinch of salt

For the peanut butter buttercream;

• 2 sticks (14 tablespoons) of grass-fed butter, softened at room temperature 
• 1 cup peanut butter
• 2 cups organic powdered sugar

For the chocolate buttercream;

• 2 sticks (14 tablespoons) of grass-fed butter, softened at room temperature
• 2 1/2 cups organic powdered sugar
• 5 tablespoons cocoa powder
• 1/2 teaspoon vanilla extract

Preheat your oven to 350 degrees. Line two 24 count cupcake pans with cupcake cups.

Mix flour blend, banana flour, sugar, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix together mashed bananas, eggs, melted butter, and milk. Add wet ingredients to dry and mix until thoroughly combined. Scoop about 3 tablespoons of batter into each cupcake holder. Bake for about 20-25 minutes, or until a toothpick comes out clean. While the cupcakes are cooling, we are going to make the frosting!

First we are going to make the peanut butter frosting. Beat butter in a stand mixer on high speed until fluffy, about 2 minutes. Add in peanut butter and mix again for another minute or so. Add in powdered sugar and mix until creamy. Place frosting in bowl, wrap, and put in fridge until ready to frost.

Time to make the chocolate buttercream! Beat butter in a large mixture for about 2 minutes on high speed, until light and fluffy. Add in powdered sugar, cocoa powder, and vanilla extract. Mix again until well combined.

When you are ready to frost the cupcakes, get out a cup and a piping bag. Fill one side of the piping bag with the chocolate buttercream, and the other side with the peanut butter frosting. Pipe onto all of the cupcakes and serve! Enjoy!

-Juliet

Dairy-Free Eggnog Pumpkin Pie

Happy Wednesday! I hope you all have been having an amazing week!

Thanksgiving is right around the corner! I am so excited to start cooking so much food! This eggnog pumpkin pie is SO scrumptious- the eggnog adds a fun twist on traditional pumpkin pie! Another plus to this pumpkin pie is that it is free of dairy and gluten! 

Usually in a pumpkin pie, you use sweetened condensed milk. I created my own dairy-free condensed milk by mixing dairy-free eggnog and organic sugar together in a saucepan, and letting the mixture come to a slow boil and reduce. The end result is a delicious eggnog condensed milk, that is free of dairy!

Onto the recipe!

Dairy-Free Eggnog Pumpkin Pie

For the graham cracker crust;

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup WEDO banana flour
• 6 tablespoons melted coconut oil
• 1 tablespoon coconut sugar 
• 1/4 teaspoon pumpkin pie spice

For the eggnog condensed milk;

• 1 cup dairy-free eggnog (I used So Delicious brand)
• 1/2 cup organic cane sugar (coconut sugar would work as well)
• pinch of sea salt

For the pumpkin pie filling;

• 1 1/2 cups pumpkin puree
• 1 cup dairy-free eggnog condensed milk (read instructions above) 
• 2 large eggs
• 1 teaspoon pumpkin pie spice 
• 1/2 teaspoon cinnamon

Preheat oven to 375 degrees. Grease a 9-inch pie pan. Mix together graham cracker crumbs, coconut oil, spices, and sugar in a small bowl until crumbs form. Press into greased pie pan and bake for about 9 minutes. Remove from oven and let cool.

Mix together pumpkin puree, and eggnog condensed milk in a stand mixer until well combined. Add in condensed milk, pumpkin pie spice, and cinnamon. Mix again until filling is thoroughly combined and creamy. 

Pour pumpkin pie filling into crust, and bake for about 50 minutes, or until center is set and crust is golden. Let cool on kitchen counter, then place in fridge for at least 4 hours. Enjoy!

-Juliet

Dirty Chai Latte

Happy Saturday!! I hope you all are having an amazing weekend! 

Since it's been pretty cold outside lately, I figured I'd post this warming chai latte recipe! Not only is it so delicious, it is healthy for you as well! Coconut milk is used instead of dairy milk, and raw honey is used instead of processed sugar. What makes this chai latte "dirty" is the combination of chai tea and espresso! It is the best of both worlds! 

Onto the recipe!

Dirty Chai Latte (makes 2 servings)

• 2 chai tea bags
• 2 shots of espresso (3 ounces)
• 1 cup of full-fat coconut milk
• 3 tablespoons raw honey
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg

Steep the 2 chai tea bags in a small pot holding 2 cups of boiling water. Remove tea bags, and whisk in 2 shots of brewed espresso, 2 tablespoons of honey, cinnamon, ginger, and nutmeg. Pour in two coffee mugs. Now, froth the full-fat coconut milk with 1 tablespoon of honey. Pour coconut milk over the dirty chai tea, sprinkle with more cinnamon, and enjoy!

-Juliet

Gluten-Free S'mores Hand Pies

Everything about s'mores just screams the fall season- plus, the combination of ooey gooey marshmallows, creamy dark chocolate, and crispy graham crackers is complete perfection! S'mores tend to be enjoyed by a crackling bonfire while camping, but can be enjoyed at home too! These hand pies taste like the real deal; the pie crust has the perfect crispiness and flakiness! The pie crust ingredients include WEDO banana flour, a G.F. all-purpose flour blend, and pure grass-fed butter! 

Onto the recipe!

Gluten-Free S'mores Hand Pies

• 3/4 cup all-purpose gluten free flour blend
• 1/2 cup WEDO banana flour
• 1/4 cup gluten free graham cracker crumbs 
• 1/4 teaspoon sea salt
• 8 tablespoons grass-fed butter, cubed
• 1/2 cup milk (coconut, almond, or dairy)
• 1 egg
• egg wash (1 egg whisked with 1/4 cup water)
• 1/2 cup organic cane sugar (coconut sugar works too)
• 1 cup corn-syrup free mini marshmallows
• 1/2 cup dark chocolate mini chips (plus 1/2 cup for glaze)
• 1 tablespoon light agave nectar

Preheat oven to 375. Line a baking sheet with parchment paper. Sprinkle flour on a clean surface, and coat rolling pin in flour. 

Blend flour blend, banana flour, graham crackers, sugar, and sea salt in a food processor. Pulse in cubed butter until crumbs form. Pulse in the egg and 1/2 cup milk until dough forms into a ball. 

Roll dough into a 1/4 inch rectangle. Cut out 14 equal sized squares. Fill one square with marshmallows and chocolate. Top with other dough square, and seal the edges using a fork. Brush on egg wash, place in oven, and bake for about 20 minutes, or until golden-brown. 

While the pies are cooling, we are going to make the chocolate glaze! Melt 1/2 cup chocolate chips in a saucepan over medium-low heat with 1 tablespoon of light agave nectar. Once completely melted and slightly cooled, drizzle onto the hand pies, and sprinkle on a little bit of graham cracker crumbs. Serve and enjoy!

-Juliet

Gluten-Free Mini Tiramisu Cakes

Happy Friday!! Start your weekend off by making this classic, elegant, and absolutely delicious dessert!! If you love coffee, you will definitely fall in love with this treat!

You will have a hard time believing that these cakes are gluten-free; the savoiardis (also known as ladyfingers,) have the perfect light & airy texture, thanks to WEDO banana flour! Banana flour is a gluten-free flour made from unripe green bananas. Many of my recipes use this amazing flour - it works in both sweet & savory dishes!

Onto the recipe! 

Gluten-Free Mini Tiramisu Cakes

Savoiardi Ingredients;

• 4 eggs, separated
• 3/4 cup all purpose gluten free flour blend 
• 1/4 cup WEDO banana flour
• 1/2 teaspoon vanilla extract
• 1/2 cup organic cane sugar (coconut sugar works too)
• pinch of sea salt

Creme Filling Ingredients;

• 8 ounces marscapone cheese
• 8 ounces coconut cream (heavy cream works too)
• 1 cup organic powdered cane sugar
• 2 tablespoons brewed espresso
• 1 tablespoon tia maria 
• pinch of cinnamon

Espresso glaze ingredients;

• 1/2 cup brewed espresso
• 1/4 cup cane sugar
• 1/4 cup tia maria

Preheat oven to 375 degrees. Line a baking sheet with parchment. 

Beat egg yolks in a large bowl for at least 5 minutes, or until very light in color. In a stand mixer, beat egg whites until stiff peaks form. Beat in vanilla, salt, and cane sugar, Fold egg whites into egg yolks. Sift and mix in flour. Pipe onto baking sheet into ladyfinger shapes and bake for 10 minutes, or until slightly golden and light when picked up. 

While the cakes are cooling, we are going to make the filling and glaze! Beat together marscapone and coconut cream in a stand mixer until fluffy. Beat in sugar. Mix in espresso and tia maria. Set aside.

Mix together espresso, tia maria, and sugar. Let sugar dissolve and let cool in fridge until ready to assemble the tiramisu.

Time to assemble! Place one savoiardi cake on a serving platter, brush with espresso, pipe on cream, and repeat until there are four layers. Top with shredded unsweetened chocolate. Serve with espresso and enjoy!

-Juliet 

Grilled Pineapple topped with Dairy-Free Coconut Ice Cream & Rum Caramel Sauce

Happy Friday!! Hope you all had an amazing week!!

When you are eating this dessert, you will feel like you are sitting on the beach and soaking up the sun! Although I love the fall flavors and everything pumpkin, I really love the bright and fresh flavors of summer! The grilled pineapple is next level and taste SO amazing with the creamy coconut ice cream, rum caramel sauce, and toasted coconut. You will have a hard time believing this dessert is healthy and free of dairy!!

Onto the recipe!

Grilled Pineapple topped with Dairy-Free Coconut Ice Cream & Rum Caramel Sauce (serves 4)

For the grilled pineapple;

• 4 fresh pineapple ring slices
• 1 tablespoon rum 
• 1 tablespoon coconut sugar
• 1/4 teaspoon sea salt
• coconut oil, to grease grill pan
• 4 cups of dairy-free coconut ice cream, to top 
• 1/2 cup shredded coconut, toasted

For the rum caramel sauce (makes 2 cups)

• 3/4 cup coconut sugar
• 1/4 cup water
• 1/8 teaspoon sea salt
• 1/4 cup rum
• 1/2 cup + 2 tablespoons of full-fat coconut milk

First we are going to soak the four pineapple slices in rum. Season with coconut sugar and salt. Set aside.

While the pineapple slices are soaking, we are going to make the caramel sauce! Heat coconut sugar and water in a medium saucepan over medium heat. Stir occasionally, and let come to a boil and continue to stir until the sugar mixture slightly caramelizes. Add in rum and let boil for another few minutes. Season with sea salt. Remove from heat and immediately whisk in coconut milk. 

Time to grill the pineapple! Heat about 1/2 tablespoon of coconut oil in a grill pan over medium-high heat. Once hot, add on pineapple slices. Grill on each side for about 3 minutes. Remove from grill and let cool for 4 minutes. Top with a scoop of ice cream, drizzle on caramel sauce, and sprinkle with toasted coconut! Enjoy!!

-Juliet

Gluten-Free Pecan Pie Cookies

You all should make these cookies immediately- they will make your day amazing! It has the best of both worlds; pecan pie and a perfect gluten-free cookie pie crust! You will have a hard time believing that these cookies are not only gluten-free, but dairy-free as well! I use spectrum shortening instead of butter in the pie crust. 

Onto the recipe!

Gluten-Free Pecan Pie Cookies

Pie crust ingredients;

• 1 1/2 cups gluten-free all purpose flour blend
• 1/4 cup WEDO banana flour 
• 1/2 cup + 1 tablespoon spectrum shortening 
• 1 large egg
• 2/3 cup water
• 1/2 teaspoon sea salt

Pecan pie filling ingredients; 

• 2 cups chopped pecans
• 3/4 cup agave nectar
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together flour and sea salt in a large bowl. Add in butter and mix until crumbs form. Mix in egg and water until a dough forms. Set aside.

Heat agave nectar, coconut sugar, coconut oil, and vanilla extract in a medium saucepan over medium heat. Once boiling, remove from heat. Temper egg into sugar mixture. Whisk in cinnamon. Pour pecans into mixture and mix until thoroughly combined and all pecans are coated.

Flour a clear surface and a rolling pin. Roll dough out to about 1/2 inch thick rectangle. Cut into circles and crimp edges using a fork (create a border, to prevent filling from overflowing out of crust.) Spoon about 1 tablespoon of filling into each cookie. Bake for about 22 minutes, or until golden brown. Remove and let cool for at least 4 hours. Enjoy!!

-Juliet

Dairy-Free Pumpkin Spice Coffee Creamer

Happy Friday!! Start your weekend off by making this dairy-free pumpkin spice creamer! Here's to an amazing weekend!! 

You know the fall season is in full swing when you see pumpkin spice coffee creamers lining up in every supermarket's fridge shelves! Unfortunately, many of those creamers are not dairy-free, and use ingredients such as high fructose corn syrup, and artificial flavors. You won't have to miss out on the pumpkin craze any longer- this dairy-free creamer taste AMAZING! It is super creamy and taste so wonderful in a cup of freshly brewed coffee. There are only FIVE ingredients in this creamer!!

Onto the recipe!

Dairy-Free Pumpkin Spice Coffee Creamer

• 11 ounces coconut cream 
• 1/4 cup pure pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/4 cup organic cane sugar (coconut sugar works too)
• 1 teaspoon vanilla extract

Blend all ingredients in a blender. Pour into a creamer container and place in fridge until ready to use. Pour into your cup of coffee, stir, and enjoy!!

-Juliet

White Chocolate-Cranberry Pumpkin Bread Cookies

Happy Wednesday!! I hope you all have been having a great week!! We are almost to the weekend!

Although I love everything about summer- sunny days, warm weather, going to the beach, and much more- I absolutely LOVE the flavors of fall! Pumpkin, apples, and cranberries are just a few amazing flavors of fall. These gluten-free cookies will make your day 100% better; they are SO delicious! The white chocolate chips add the perfect sweetness and twist! 

Onto the recipe!

White Chocolate-Cranberry Pumpkin Bread Cookies

• 3/4 cup gluten free all purpose flour blend
• 1/2 cup WEDO banana flour
• 1 cup organic cane sugar (coconut sugar will work as well)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• pinch of sea salt
• 8 tablespoons grass-fed butter
• 1 cup pumpkin puree
• 1 egg 
• 1 cup white chocolate chips
• 1/2 cup dried cranberries

Preheat your oven to 375 degrees. Line baking sheets with parchment paper.

Beat together sugar and butter in a stand mixer until light and fluffy (about 2 minutes).  Add in pumpkin puree and mix until well combined. Scrape down sides. Now add egg and continue to mix on medium-high speed. Sift in all-purpose flour, banana flour, baking powder, baking soda, salt, and spices to the mixer. Mix slowly at first, then turn up the speed and mix until thoroughly combined. Fold in chocolate chips and cranberries.

Place rounded tablespoons of cookie dough on a parchment paper lined baking sheet. Slightly flatten with a cup, then bake in the oven for about 12 minutes, or until lightly golden. Let cool on a drying rack and enjoy!!

-Juliet

Gluten-Free Pumpkin Donuts

Happy Monday!! 

Since the first day of fall is right around the corner, I figured It would be the perfect time to share a pumpkin recipe!! These gluten-free pumpkin donuts are SO yummy!! These donuts have an amazing fluffy texture, you will have a hard time believing they are gluten-free!!

Onto the recipe!

Gluten-Free Pumpkin Donuts

• 1 3/4 cup all purpose gluten free flour 
• 1/4 cup WEDO banana flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 1/4 teaspoon pumpkin pie spice
• 1/2 cup cane sugar (coconut sugar will work too)
• 2 tablespoons grass-fed butter, softened
• 1 large egg 
• 1 egg yolk
• 1/3 cup coconut milk
• 1/2 cup pumpkin puree 
• 1 teaspoon vanilla extract
• cinnamon-sugar blend, to coat donuts
• avocado oil, to fry

Heat avocado oil in a fryer or large pot to 365 degrees. While the oil is heating up, we are going to make the dough.

Whisk together gluten free flour, banana flour, baking powder, baking soda, sea salt, and pumpkin pie spice in a small bowl. 

Beat butter and sugar together in a stand mixer until fluffy. Mix in vanilla extract, and then the eggs. Then mix in pumpkin puree and coconut milk. Add in dry ingredients and mix until dough forms into a ball.

Flour surface before rolling out the dough. Roll dough into a 1/2 inch thickness. Cut donuts into shape using a donut cutter. Once all of the donuts have been shaped, fry donuts in separate batches for 4 minutes, flipping once halfway. As soon as the donuts are out of the fryer and drained from oil, coat in a cinnamon-sugar mixture. Repeat until all donuts are fried and coated. Enjoy!

-Juliet

Gluten-Free Banana Bread Bundt Cake

Happy Thursday!! It's almost the weekend!! Celebrate by making this healthy treat!

This is hands down, the BEST banana bread I have ever made, gluten free or not gluten free!! It is super moist, perfectly sweet, and has an amazing texture (thanks to WEDO banana flour!) Banana flour makes everything perfect. You definitely will not be able to tell that this banana bread is good for you! 

Onto the recipe! 

Gluten-Free Banana Bread Bundt Cake

• 1 cup all-purpose gluten free flour blend
• 3/4 cup WEDO banana flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• pinch of sea salt
• 1/2 cup coconut sugar
• 5 ripe bananas, mashed
• 2 large eggs
• 8 tablespoons butter, melted
• 1 cup dark chocolate chips 
• coconut oil, to grease pan

Preheat oven to 375 degrees. Grease a bundt cake pan with coconut oil.

Whisk together flour blend, banana flour, baking powder, baking soda, salt, and sugar in a large bowl. In a separate bowl, mash bananas. Whisk in eggs and butter. Add wet ingredients to dry and mix until thoroughly combined. Fold in chocolate chips. Pour into greased pan, and bake for about 35 minutes, or until a toothpick comes out clean. Let cool, then remove from pan, dust with powdered sugar, and enjoy!!!

-Juliet

Lemon-Mint Gluten Free Sugar Cookies

These cookies are the perfect treat to make this weekend, especially if you are in an area where the Hermine storm is hitting; the freshness of the lemon and mint will help brighten your day on these rainy and dull days! They are perfectly sweet, and have the most perfect texture, thanks to WEDO banana flour! 

Onto the recipe!

Lemon-Mint Gluten Free Sugar Cookies

• 3/4 cup all purpose gluten free flour blend
• 1/4 cup WEDO banana flour
• 1 teaspoon baking powder
• 1 cup cane sugar (coconut sugar works too)
• 1 stick (8 tablespoons) grass-fed butter, softened
• 1 large egg 
• 1 tablespoon minced fresh mint
• 1 tablespoon lemon juice
• zest of one lemon 

Mix butter, sugar, and lemon juice in a stand mixer. Add in egg and mix. Sift in flour, baking powder, mint, and lemon zest. Mix until thoroughly combined. Let dough refrigerate for about 1 hour. 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 

Scoop rounded tablespoons of dough on baking sheet and slightly flatten using bottom of a cup. Bake for about 11-13 minutes, or until slightly golden on the edges. 

Chocolate Banana Flour Cake with Mocha Coffee Buttercream Frosting

Happy Thursday!! You should definitely make this cake today; it is AMAZING!

This cake is one of the BEST cakes I have ever made!! It is super chocolaty, light, airy, and not dry at all! The chocolate and coffee combination is complete perfection. The flowers on top of the cake are edible flowers that I get at a local farmers market!

Onto the recipe!! 

Cake Ingredients (makes 2 8-inch round cakes)

• 1/2 cup WEDO banana flour
• 1 cup cocoa powder
• 3/4 cup all purpose gluten free flour blend
• 1 1/2 cups cane sugar
• 2 1/2 teaspoons baking powder
• 2/3 cup coconut oil (melted)
• 1 1/2 cups water
• 4 eggs
• pinch of salt

Frosting Ingredients

• 1 stick (8 tablespoons) grass fed butter, softened
• 10 ounces cream cheese, softened
• 2 cups organic powdered sugar
• 1 cup melted dark chocolate chips
• 1/2 tablespoon milk
• 2 tablespoons of ground coffee mixed with 1 tablespoon water
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease two 8-inch round cake pans with coconut oil. Whisk together banana flour, all purpose flour, cocoa powder, baking powder cane sugar, and salt in a large bowl. In a stand mixer, mix eggs, water, and coconut oil. Add in flour blend and mix until well combined.

Pour batter into pans and bake for about 35 minutes, or until a toothpick comes out clean. Time to make the delicious frosting!

Whip butter and cream cheese together until fluffy in a stand mixer. Mix in powdered sugar and vanilla. Now pour in melted chocolate, coffee paste, and milk. Mix until smooth. 

Once the cakes have cooled, you can start frosting! Enjoy this delicious cake!!

-Juliet