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Chocolate Covered Cookie Dough Bites

I was inspired to make these because I have read about or seen different things about cookie dough. The kind of dough that you can eat before baked and not be afraid of salmonella.

My youngest, who is going to be 25 loves cookie dough. Cookie dough ice cream was his favorite for a long time, and it maybe still. I guess you can say he inspired me to make these. Love you Josh.

This is so simple to make. there is a little hands off time in the freezer, but otherwise it is a snap to make.


  • 1 can chickpeas/garbanzo beans, drained, rinsed
  • 4 dates soaked in hot water, drained
  • 2 tbsp maple syrup
  • 1/4 c chunky peanut butter
  • 1 tbsp vanilla extract
  • 1 tbsp water
  • pinch of Himalayan salt

Combine dough ingredients into blender.

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Blitz in blender until dough is creamy.

Spoon/dip dough onto a sheet pan lined with a silicone mat/parchment paper.

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Put into freezer for about an hour to let the dough set up.

Chocolate Coating:

  • 1 c chocolate/chocolate chips

Add the chocolate chips to a microwave bowl.

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Microwave chips in 30 second increments. Stir and repeat until chocolate is melted and smooth.

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Remove sheet pan with dough bites from the freezer. Dip each dough bite into melted chocolate and put back onto prepared sheet pan.

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Refrigerate coated dough bites until chocolate is set.

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Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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Vanilla Cake

I have been wanting to make a vanilla cake for sometime. The first time I made this cake I did not bake it long enough and the batter was too wet and doughy. It can be tricky when you are baking with gluten free flour. Ugh it was so disappointing I had to throw it out.

The second time I made the cake it fell apart, yet the flavor was good. Well, third time was a charm. I used my own flour blend, which made all the difference.

I baked the batter in 2 8-inch rounds, one for today and I will freeze the second round. You could also double the recipe and make this a show stopping tall cake for a special occasion. Since I baked this for me and my honey for Valentine’s Day, one round is enough.

Dry Ingredients:

Preheat oven to 350 degrees. Grease or parchment line baking dish/pans.

Sift together dry ingredients: flour, xanthan gum, sugar, baking soda, and salt.

Wet Ingredient:

  • 1 1/2 c oat milk, unsweetened
  • 1 c applesauce, unsweetened
  • 1/4 cider vinegar
  • 1 tbsp pure vanilla

In a separate bowl combine wet ingredients. Mix thoroughly.

Add wet ingredients to the dry ingredients and mix completely.

Pour batter into baking pans evenly.

Bake for 30-35 minutes. Do the toothpick test (toothpick should come out clean). Remove from oven and cool completely.

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Note: You can also bake this in a 13×9 baking dish, it may take a little longer to bake.

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Strawberry Cashew Frosting

  • 1 c cashew, raw, unsalted
  • 3/4 c water, hot
  • 1 tsp vanilla powder
  • pinch of salt
  • 1 1/2 c strawberries, sliced
  • 2 tsp organic sugar
  • 3 tbsp Confectioners sugar, plus more as needed
  • 4 oz. vegan cream cheese

In a small bowl combine strawberries and sugar. Let set in refrigerator for about 45 minutes.

DSC_0046 20 Add cashews and water into blender. Let stand for about 45 minutes, or until cashews are softened. Drain water. Add vanilla powder and salt to cashews. Blend until creamy.

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Add strawberry mixture. Do a taste test, if needed add confectioners sugar. The confectioners sugar will sweeten as well as thicken the frosting.

Share. Eat. Enjoy.




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GF Blueberry Muffins – Vegan

I am learning how to make muffins all over again. Because now they are gluten-free and vegan. It is a learning curve, each type, whether gluten-free or vegan each have their own set of challenges. You first have to have the right blend of flours for gluten-free muffins, and then you need different kinds of leaveners and binders for vegan muffins. When you combine the two it can be rather tricky. However, I like a challenge when it comes to baking or cooking.

These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty.  The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.

By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.

Dry Ingredients:

  • 2 2/3c GF All-purpose Flour Blend
  • 1 c organic sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp Himalayn salt
  • 1 1/4 tsp xanthan gum

Preheat oven to 425 degrees. Grease muffin wells. Set aside

Whisk together dry ingredients in a large bowl.

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  • 2 c blueberries (1 cup is just not enough)

Stir blueberries into dry ingredients.

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Wet Ingredients:

  • 1 c almond milk yogurt, plain
  • 2/3 c oat milk
  • 7 tbsp apple sauce
  • 1 tsp vanilla extract

Whisk together all wet ingredients in a separate bowl.

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Stir in wet ingredients into dry ingredients until all dry ingredients are wet.

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Aquafaba Whip:

  • 3 tbsp aquafaba liquid
  • 1/2 tsp cream of tartar

In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.

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Whip aquafaba until you have stiff peaks.

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Fold whipped aquafaba into batter by thirds.

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Spoon batter into prepared muffin wells.

Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.

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Share. Eat. Enjoy.

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Note: Because there is 2 c of blueberries the batter makes 6 bakery size (6 well tin) and 3 home size muffins (12 well tin).



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Oatmeal Apple-Cranberry Cookies

I have been craving cookies for about a week. Then I started thinking about the Apple-Cranberry Crumble I made recently and decided that the crumble would make a phenomenal cookie.

So here you go, this is my take on and Apple-Cranberry Crumble in cookie form. The cookies are cooling as I write this – Oh, they smell so good. Just a couple more minutes and they will be mine. I am a happy girl right now.

These cookies are gluten-free (of course) and vegan. I have been doing a lot of experimenting and cooking/baking with plant based ingredients, as you will notice by my blog. I am really enjoying the challenge of coming up with scrumptious eats and treats that are plant based.

  • 1/3 c almond butter
  • 1/2 c applesauce, unsweetened
  • 1/2 c maple sugar
  • 1 tsp vanilla
  • 2/3 c oat flour
  • 1/3 c sorghum flour
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • 1 apple, grated
  • 1 c oats, rolled
  • 1/2 c dried cranberries

Preheat oven to 350 degrees. Line sheet pan with parchment paper or silicone baking mat.

In a large mixing bowl mix together almond butter, applesauce, maple sugar and vanilla.

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Add oat flour, sorghum flour, baking soda, salt, cinnamon, nutmeg and ginger. Stir until well mixed.

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Mix in apple, oats and dried cranberries.

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Spoon out into mounds onto sheet pan.

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Bake for about 10 – 12 minutes. The longer they are baked the crisper the cookie. I prefer soft chewy cookies.

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Remove from oven and cool on pan for 5 minutes, then transfer to cooking rack. Let cook completely.

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Greens, Fruit and Nut Smoothie

I have always liked smoothies, but I am not a big fan of drinking my calories. So I do not make them very often. I now consider them more of a treat or if I am not really hungry, but I want something light and refreshing for a quick meal.

This smoothie is nutrient dense, flavorful and surprisingly filling. I like that it has a clean, not overly sweet taste. You can always add sweetener of choice if you like yours a little sweeter.

  • 1 c Cascadian Raspberry, Cherry & Berry Blend
  • 1 handful of Baby Kale Blend (Chard, Baby Kale, Spinach)
  • 1 banana
  • 1 tbsp Chia Seeds
  • 1 tbsp Almond butter
  • 1 c Almond milk

This is so easy. Put all the ingredients into your blender.

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Blitz on proper setting for your blender until smooth and creamy.

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Serve. Drink. Enjoy.


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Turtle Bars

I try to make one treat for the week. Something that is not too elaborate, yet hits the sweet spot when we have got to have a little nibble of something sweet. This particular sweetness is a little different for me to make. I am trying to expand my culinary boundaries.

These Caramel Bars hit all the spots: sweet, salty and crunch. The shortbread base is the platform for the caramel (sweet). The pecans add the salt and crunch. And there definitely has to be some chocolate. There it is a Turtle Bar.

Shortbread Crust:

Preheat oven to 350 degrees.

Combine all ingredients into a food processor. Pulse ingredients until they resemble a meal with pea size pieces of margarine throughout the flour mixture.

Press mixture into a parchment lined 8X8 baking dish. Bake for 20 minutes. Set aside refrigerator to cool.

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  • 3/4 c maple sugar
  • 2 tbsp molasses
  • 1/4 c vegan margarine (or butter)
  • 4 tsp almond milk
  • 1 tsp vanilla extract

In a small sauce pan over medium heat combine: maple sugar, molasses, margarine and milk. Stir occasionally, bringing all the ingredients together. The sugar should be dissolved and the margarine is melted.

When the ingredients have come together turn heat up to bring mixture to a boil. Keep stirring during this time so that it does not burn. Boil for 1-2 minutes. Remove from heat and stir in the vanilla.

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Pour caramel over cooled shortbread layer. Refrigerate until caramel has set.

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Chocolate Layer:

  • 1/2 c pecans, roughly chopped
  • 1 tsp of Kosher or Flaked Salt
  • 1 c chocolate chips

Melt chocolate chips either over a double boiler or in the microwave. If using the microwave, stir every 30 seconds, until melted.

Pour melted chocolate over caramel. Spread evenly. Sprinkle pecans and salt over chocolate. return to refrigerator to set the chocolate layer.

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When the chocolate is completely set lift out the bar by the parchment paper. Cut bars into squares.

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Share. Eat. Enjoy.

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Apple-Cranberry Crumble

Recently my husband and I were having a conversation about what our favorite pies were. To be honest I think we decided that we have a lot of favorites depending on what time of year it is. There was really no clear cut favorite. Then the conversation morphed into crumbles and cobblers. Still there was no real favorite.

Because of all that talk of pies, crumbles and cobblers I had to make something for us. This is an old recipe (originally an apple pie) I have had for more years than I can remember. I did update it to a more healthy crumble with a little twist. It is in the oven right now and it smells amazing. I can hardly wait for it to come out of the oven and cool.

Serve this with your desired topping and enjoy.


  • 6 tbsp vegan margarine, divided 3/3
  • 2 1/2 pounds apples, use your favorite that is a firm apple, peeled, cored, sliced
  • 1/2 c maple sugar
  • 1/4 c cranberries, dried
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  • 1/8 tsp ginger, ground
  • 2 tbsp lemon juice
  • 2 tbsp arrowroot or cornstarch

Melt 3 tbsp of butter in a large dutch oven over medium heat. Add the apple wedges and sauce until slightly softened but holding their shape. Add maple sugar, cranberries, cinnamon, nutmeg and ginger; stir.

Mix together lemon juice and arrowroot. Stir into apple mixture. Remove from heat. Pour apple mixture into 9×13 baking dish. Dot remaining margarine onto apple mixture.

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Crumble Topping:

  • 1/2 c GF rolled oats
  • 1/2 c walnuts, chopped
  • 4 Medjool dates, chopped
  • 2 tbsp GF flour mix
  • 2 tbsp vegan margarine cut into peas size pieces
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger

Mix together all ingredients. Spoon crumble onto apple mixture.

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Preheat oven to 375 degrees. Bake for 40 minutes. Let cool about 10 minutes before serving. top with your favorite topping: whipped cream, whipped coconut cream, or ice cream.

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Share. Eat. Enjoy.

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Cashew Vanilla Frosting

This is a frosting that is not overly sweet and only uses 5 – 6 ingredients, Besides, who does not like a good vanilla frosting? Another thing, you make it in the blender. Now that is easy. Oh and something else, it is healthy.

  • 5oz. dates, pitted, chopped
  • 1 c cashews, unsalted, raw
  • 3/4 c water, hot
  • 1 tsp vanilla
  • 1 tbsp vanilla paste, or 1 vanilla bean
  • pinch of sea salt

In a blender combine all the ingredients. Let stand 45 minutes, or until dates and cashews are softened.

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Cover blender and blend until smooth and creamy. You can add more water if frosting is too stiff.

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Note: this frosting has a tannish color. You can substitute Vanilla Powder if you want it to be a lighter color.


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Carrot Cake Donuts

I started out going to make a carrot cake, but then I thought I haven’t made donuts in months. Then I thought, Carrot Cake Donuts sounds pretty good. So here we are making Carrot Cake Donuts.

They are cooling as I write this post and I can hardly wait to have one. So when you see a picture with a bite taken out you know that is a real bite.

I have always liked carrot cake. It has a vegetable in it, so it has to be good for you, right?? They are gluten free and vegan. Also, there is no refined sugars. These donuts are packed with flavor and none of the bad stuff.

This batter is made entirely in the food processor.

  • 1 1/2 c unsweetened vanilla almond milk
  • 4 1/2 oz whole dates, pitted, chopped
  • 1/2 c applesauce, unsweetened
  • 1 tsp vanilla
  • 1 3/4 c  GF oat flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 c carrots, finely shredded
  • 1/2 c walnuts, chopped

In the food processor add milk, dates, banana and vanilla. Pulse a few times to break up the dates. Let ingredients set for about 15 minutes to let the dates soften.


Preheat oven to 350 degrees.

Add oat flour, baking powder, cinnamon, baking soda, nutmeg, ginger and carrots. blend until completely mixed and carrots are in small pieces. Add walnuts and pulse until the walnuts are broken up.

Spoon batter into a ziplock bag. Squeeze out air and snip the end of the bag so that you can pipe the batter into a donut pan.

Tip: If you are using a silicone pan, place the silicone pan onto a sheet pan. Then pipe batter into donut rings. This make s it much easier to work with the donut pan.

Bake for 25-30 minutes. Let cool inside the donut pan. They will probably break apart if you try to remove them sooner. Turn donuts out onto board/platter (whatever is large enough).

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You can eat them plain or ice with your favorite icing.

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Share. Eat. Enjoy.

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Apple Cake Squares


At least 5 days a week I try to work on recipes that I can bring to my readers that are healthy, gluten free, and over the top delicious. I gather inspiration from fellow bloggers, cookbooks and even magazine articles. Needless to say I do a lot of reading on different formats (electronic and paper).

This recipe was inspired by a book I saw in the book store. I can honestly say I am at the book store at least once 3 out of 4 weeks. Yes, I like books. It is probably time to donate some of my cookbooks that I have not peeked at in a long time. Sorry, back to the recipe.

You can feel good about serving this anytime – Breakfast, Snack, Dessert, this cake hits the spot.

Dry ingredients:

  • 2 c gluten free flour blend
  • 2 tsp xanthan gum
  • 1 c maple sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp  sea salt

Wet Ingredients:

  • 1 c oil (your choice)
  • 1/4 c water
  • 1 tbsp vanilla
  • 1 tsp apple cider vinegar

Apple: Mixture:

  • 3 pink lady apples, peeled, cored, chopped
  • 1/2 c walnuts, chopped


  • 1 c powdered maple sugar
  • 2 tbsp unsweetened vanilla almond milk

Preheat oven to 350 degrees. Grease 9×13 cake pan.

In a large bowl combine: flour, xanthan, maple sugar, cinnamon, nutmeg, ginger and sea salt.

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In a liquid measuring cup combine wet ingredients: oil, water, vanilla and apple cider vinegar.

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Pour wet ingredients in dry ingredients and stir. Batter will be thick resembling a cookie dough.

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Fold in apple mixture into batter and stir.

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Spoon batter into cake pan.

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Bake for 30-35 minutes. The cake should be light golden brown on the top when it is done.

Pour icing on to cake while it is still warm. Let icing set.

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Share. Eat. Enjoy.

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Note: This would be extra good with your favorite ice cream served on top.

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GF Chocolate Cake

This cake is for those that cannot have gluten. I have been experimenting with my gluten-free flour blend. So far I have made sandwich bread, and now chocolate cake. I was craving cake, and chocolate is my favorite flavor of cake, so I thought I would give it a try with this flour blend.

This recipe calls for bittersweet chocolate and raw cacao. The combination makes the cake perfect. To top it off I made a cream cheese frosting made with maple confectioners sugar and maple syrup. This cake is rich, decadent and worth every bite.

Chocolate Mixture:

  • 1 c extra light olive oil
  • 6 oz bittersweet chocolate, chopped
  • 2/3 c raw cacao
  • 1 tsp instant coffee

Flour Mixture:

  • 1 1/3 + 1/4 c gluten free flour blend
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan
  • 1 tsp sea salt

Wet Mixture:

  • 4 large eggs
  • 2 tsp vanilla extract
  • 3/4 c honey granules
  • 3/4 c maple sugar
  • 1 c almond milk (or any other alternative milk)

Preheat oven to 350 degrees.

Grease rectangular pan or 2 9-inch cake pans. I chose to use the rectangular pan this time.

In a microwaveable bowl melt oil, bittersweet chocolate, raw cacao and instant coffee in the microwave at 30 second increments. Stir after each 30 seconds until chocolate is melted and well blended, about 90 seconds total. Set aside.

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In a large bowl combine gluten free flour, baking powder, baking soda, xanthin and salt. Whisk until well combined. Set aside.

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In a separate large bowl whisk together eggs, vanilla, honey granules, sugar and almond milk.

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Add Chocolate mixture and stir well. Add flour mixture and stir until all ingredients are well combined.

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Pour batter into prepared pan(s). Bake for about 30 – 40 minutes, or until toothpick inserted into cake comes out clean.

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Remove from oven and set aside to completely cool.

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Maple Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • 4 tbsp butter, softened
  • 1 c maple confectioners sugar
  • 1/2 c maple syrup
  • 1 tsp vanilla
  • 1 tbsp almond milk

Combine all ingredients in bowl of a stand mixer. Using the whisk attachment start whisking the ingredients with a low speed, gradually increase speed. Whisk until frosting is smooth and airy.

Frost cooled cake.

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Share. Eat. Enjoy.

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Double Chip Chocolate Cranberry Cookies

These cookies are a combination of two of my Chocolate Chip Cookies with a little twist. I added a hint of coffee to blossom the raw cacao added to the cookies. These cookies turned out amazing, not too sweet, just the right amount of chocolate flavor and a sweet tang from the cranberries. It is such a lovely bite. The thing is, these are gluten-free, grain-free with no refined sugars. It makes me a happy girl to have a treat that is on the healthier side. These are perfect to start out your healthier living this new year and still have a little indulgence.

Dry Ingredients:

  • 2 1/2c paleo all-purpose flour (see website)
  • 1/2 c raw cacao
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp instant coffee granules
  • 3/4 c maple sugar
  • 1/2 c honey granules

Wet Ingredients:

  • 2 eggs
  • 1/2 c butter, melted
  • 1/2 c coconut oil, melted


  • 1 c white chocolate chips
  • 1 c mini chocolate chips
  • 1 c dried cranberries

In a large stand mixing bowl add dry ingredients. Add the eggs, stir. Add the melted butter and coconut oil. Mix well. Stir in white chocolate chips, mini chocolate chips and dried cranberries. Stir until all ingredients are well combined.

Roll dough into a log onto wax paper. Wrap dough with plastic wrap. Refrigerate for about 60 + minutes.

Preheat oven to 350 degrees.

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Remove dough from refrigerator. Roll dough into 1 1/2- inch balls. Place onto a parchment lined sheet pan. 6 dough balls per sheet pan.

DSC_0035 26 Bake for about 13 minutes. Cool for about 5 minutes. Share. Eat. Enjoy.

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