These easy pumpkin cornbread muffins are perfect served with a. date compound butter! The perfect pairing for a fall meal of chili and cornbread. Quick to throw together and perfect for freezing!
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Make it peanut butter jelly time, ALL the time! These peanut butter and jelly muffin filled with chia seed jam are perfect for breakfast, snacking or a sweet treat. Made with whole grains so it’s packed with filling fiber.
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These easy low sugar cinnamon raisin-spice cookies are naturally sweetened with a surprise ingredient - raisin paste! It gives these cookies a dense, chewy texture and sweet flavor without adding sugar. It also replaces eggs and butter, making these cookies vegan, and also gluten free with almond flour!
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These healthy kitchen sink cookies are loaded with crunchy almonds, dark chocolate, toasted coconut and oats! Gluten free, vegan and made with whole grains! Plus, you can make them in a food processor, so you don’t have to dirty a ton of bowls!
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Okay, in full disclosure, these aren't much like Fig Newtons....but I think that's a good thing because Fig Newtons taste nasty! These crumbly gluten free homemade fig newtons layer sweet fig jam with a crumbly oat and almond flour crust. Kid friendly and perfect for snacking, or for dessert.
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Try this po’e recipe, a recreation of one of my favorite food discoveries from our honeymoon in Easter Island. Po'e, a Polynesian banana pudding, is a lightly sweetened, dense and fruity dessert, often served with coconut cream. Made with less than five ingredients and super easy to whip up with pantry ingredients!
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Make this healthy berry baked oatmeal recipe for a grab and go breakfast or for brunch entertaining! It’s super easy to make, and lightly sweetened with maple syrup. Vegetarian and gluten free.
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