“Loaded” banana bread that’s rich in bananas, light on the (unrefined) sugar, and packed with bittersweet chocolate and coconut flakes.
My latest rendition of a gluten-free pumpkin pie — the easiest, most delicious crust and the silkiest, coconut sugar-infused custard make this an instant holiday classic.
Your perfect Halloween dessert: gluten-free pumpkin bars topped with cream cheese frosting!
Tender, wholesome gluten-free blackberry muffins made with oat and almond flours and sweetened with honey.
Soft and cakey gluten-free, refined-sugar free pumpkin chocolate chip cookies with oat flour, coconut sugar, and maple syrup.
Warmly spiced applesauce bread calls for a trio of gluten-free flours and just a little bit coconut sugar.
A blend of oat and sweet rice flours creates a sturdy crumb to hold up late summer’s last nectarines. Sweetened just with honey and made dairy-free with coconut oil and coconut yogurt, this cake is a keeper.
A trio of simple gluten-free flours and fresh Gravenstein apples layered into a tender cake make for a delicious late summer treat.
Lightly sweetened apples are folded into an oat flour gluten-free crust that will make all your pie dreams come true.
My go-to chocolate cake recipe made so simple with just one gluten-free flour (oat) and sweetened with coconut and maple sugars. It’s dairy-free too!