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Roasted Red Pepper Savory Quick Bread

Being gluten free I still crave breads, but I don’t always want something sweet, sometimes I want something to eat with a soup. So I came up with this savory bread. I thought red roasted pepper, basil and chives sounded like a good combo, and it is! This quick bread is sugar free but you wouldn’t know it. I use millet  for this recipe as I wanted this to taste a little like corn bread, and I don’t eat corn and millet is usually the best substitute when you are wanting something to taste a little more coarse and corn like. Oh and it's vegan, so everyone can enjoy!

The Quick And Dirty Way To Roast A Pepper

I had to come up with my own way to roast a pepper easy and fast as everyone else seems to make it complicated

1) Set Oven To Broil, Place Pepper In Broiler
2) Broil Pepper About 3-5 Min Each Side You Want The Skin To Become Blackened
3) Remove From Oven, Place In Bowl And Cover For 10 Min, This Will Allow The Pepper To Steam
4) After You Have Let Pepper Cool To Touch, Take A Paper Towel And Place Pepper In It Gently Rub The Black Parts Off With Paper Towel, Paper Towels Make This Step Super Simple
5) Roasted Pepper Is Now Ready For Use

Savory Bread:

Preheat Oven 350 Degrees

 1c. Bob’s Red Mill All Purpose Gluten Free Flour
1c. Organic Millet Flour
1/2c. Sweet Rice Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Sea Salt
1 1/2tsp. Xanthum Gum

Mix All The Above With Whisk (Do Not Over Mix), Mix In Ingredients Below

2 Flax Eggs (2 TBLS.Ground Flax Mix With 6tbls Water Let Sit 3 Min)
2/3c. Coconut Oil Liquid (Expeller Pressed Or Distilled)
3/4c. Almond Milk

Then Stir In Ingredients Below

1/3c. Chives Diced Finely
1/2c. Basil Chopped
1 Roasted Red Pepper De-Seeded and Chopped

Pour Into A Loaf Pan Bake For 30-40 Min, Until Lightly Browned Or Toothpick Comes Out Clean

Kiwi Ice Cream Banana Splits!!!

Vegan Kiwi Ice Cream is pretty much the best thing on the planet, I’m glad this idea came to me the other day.  I fell in love with kiwi at a young age and what better thing to do but make some homemade ice cream with them? Plus it’s raw. So here it is- Banana Split It Up!!!

Ice Cream

3 Ripe Kiwi’s (Peel Skin)
1c. Cashews
1/8c. Macadamia Nuts
1/4c. Agave
1/2c. Water

1) Blend Nuts In Blender Or Food Processor Till They Are As Small As You Can Get Them
2) Add Kiwi, Agave, and Water
3) Freeze In Glass Dish In Freezer, I Like To Make Mine In My Glasslock’s
4) Stir Every 40 Minutes Till Ice Cream Is Frozen (Takes About 2 Hours)

Carmel Sauce:

1/8c. Almond Butter

2 TBLS. Coconut Oil Melted
2 TBLS. Agave
½ tsp. Vanilla Extract
3 TBLS. Water

Whisk All Together, Add Water Based On Desired Thickness Of Sauce

Assemble Banana Splits

4 Ripe Bananas
Kiwi Ice Cream
Toppings: Mini Chocolate Chips (Or Raw Cacao Chunks), Chopped Fruit Like Strawberries Or Kiwi, Carmel Sauce

Split Open Your Bananas Place On Plate, Add 3 Mini Scoops Of Ice Cream, Sprinkle Chocolate Chips And Fruit. Drizzle With Carmel Sauce

Nectarine Crumble Bars

I know people talk about peaches all summer long, but what I long for is a ripe nectarine. These bars are a great way to add some variety to your average crumble. Plus they will be the biggest hit at BBQ's all summer long!

Makes 9x13" Pan

 Base Dough
1 C. Coconut Oil (Distilled or Expeller Pressed) Softened
1/2 C. Coconut Palm Sugar (Or Your Favorite Granulated Natural Sugar)
2 tsp. Vanilla Extract
1c. Bob’s Red Mill All Purpose Gluten Free Flour
1 1/4 C. Sweet Rice Flour
1 tsp Sea Salt
1/8 tsp Ground Cloves
1/4 tsp Cinnamon  

Nectarine Filling
9 Medium Unpeeled Nectarines Chopped or about 2 Pounds (same if you’re using Peaches)
1 TBLS. Coconut Palm Sugar
1/2 TBLS. Arrowroot
1/4 tsp. Sea Salt

1/2 C. Coconut Oil (Distilled or Expeller Pressed) Softened
1/3. C. Quinoa Flakes
2/3 C. Buckwheat Grouts
1/2 C. Sweet Rice Flour
3/4 C. Pecans, Finely Chopped
1/4 tsp Cinnamon
1/8 tsp. Clove
1/4 tsp. Sea Salt

1) With a hand mixer mix the coconut oil and sugar till mixed add vanilla, cinnamon, clove, sea salt and flour and milk dough is thoroughly blended together
2) Press in pan and chill in fridge
3) Mix by hand in a bowl nectarines, sugar, arrowroot and sea salt, set aside
4) With the hand mixer mix all the topping ingredients till well blended
5) Take out pan from fridge, pour the peaches evenly
6) Crumble topping on nectarines
7) Grease a 9x13-inch baking dish,
8) Bake at 350°F for 45 min or until top is light brown
9) Let cool and slice to eat, store in fridge


It’s summer time! Time for fresh fruit muffins, fresh apricots are a great choice to top these muffins!

1/2 cup Coconut Oil (I always use distilled, so it has no flavor) Room Temp
2/3 c. Sucanat (or granulated sugar of choice) + a little for sprinkling
2 Flax Eggs
(2TBLS Ground Flax Mix With 6TBLS Water Let Sit 3 Min)
1 tsp. Vanilla Extract
1/2 c. Almond Milk
1 1/4 c. Bob’s Red Mill All Purpose Gluten Free Baking Flour
3/4tsp Baking Powder
1/4 tsp. Xanthum Gum
1/4tsp. Baking Soda
1/4tsp. Sea Salt

4 Fresh Ripe Apricots

Bake it:
1) Preheat oven to 325 degrees. Grease or line 12 muffin tins. Beat Coconut oil (make sure coconut oil is at room temp) and sucanat with a hand mixer till creamy. Add flax egg, vanilla, and almond milk, beat until well blended.

2) Add flour, baking powder, xanthum gum, baking soda, and salt, blending with mixer till smooth.

3 )Stir in chocolate chips by hand.

4) Fill muffin tins ¾ full. 

5) Thinly slice apricots, and place slices on top of batter and sprinkle with a little sugar

Bake muffin cupcakes until a toothpick inserted comes out clean. About 20 min.

Eat Up!

These were always my absolute favorite Girl Scout Cookies growing up, I literally ate them by the box. I have more control now but they are still irresistible.

1c. Bob's Red Mill All Purpose Gluten Free Flour
1/2c. Coconut Flour
1/2c. Almond Flour Or Meal
¼ Tsp. Sea Salt
2 TBLS. Distilled Coconut Oil
4TBLS. Honey (Or Agave)
1 TBLS. Vanilla Extract
5 TBLS. Flax Milk (Or Other Non Dairy Milk)

Pulse All The Above Together In A Food Processor
Roll Dough into Nickel sized balls, place on greased cookie sheet and flatten with palm of hand, make a small indent into middle of dough with finger (this will be where you place the peanut butter after). Bake 350 degrees for 4-6 min

Cool for 5 min

Next you will need
1/2c. Natural Organic Peanut Butter
2c. Dark Chocolate Chips (or semi-sweet)

Top each cookie with a tsp. of peanut butter, put in freezer for 20 min.

In a double boiler melt the 2 c. of Chocolate, take cookies out of freezer and dip into chocolate fully coating both sides well, place on parchment paper. After all the cookies are coated put back in freezer for 20 min or until set, you can store cookies in fridge or freezer.

Almond Butter Carmel Frosting

The best thing about this frosting is that is stays really stiff like a real frosting would

Make it:

1/2c. Raw Almond Butter

4 Soaked Dates

4 TBLS. Liquid Distilled Coconut Oil

1 TBLS. Water

Juice Of 1/2 Medium Size Lemon

1 tsp. Vanilla Extract

Blend all ingredients- then use as you wish, it makes enough to frost 18 cupcakes

Strawberry Rhubarb Crisp

Every year I wait for it to be rhubarb season, strawberries and rhubarb are one of my absolute favorite combinations! I love making crisps cause they are so much easier and less time consuming than pies, and the taste is always phenomenal. The chia seed and buckwheat groats really add something special. This is the perfect dish to bring to friends.

 3 – 8oz. containers of Ripe Strawberries sliced

1 LB. Rhubarb (about 2 big stalks) cut into chunks

2 TBLS. Arrowroot Powder

3 TBLS. Orange Juice

Mix all together add put into greased 10 in. pie plate


1 c. Chopped Walnuts

1/2 c. Quinoa Flakes

1/2c. Sweet Rice Flour

1/4c. Chia Seed

1/4c. Buckwheat Groats

1/4tsp. Sea Salt

1/2c. Cinnamon

1/8c. Agave

1/3c. Soft Distilled Coconut Oil

Stir together all dry ingredients first, then add agave, next using a fork mash in the coconut oil till evenly distributed. Crumble topping evenly over dish

Bake at 350 degrees for 30 min, or until golden on top