Archive for December, 2014



This traditional sugar /cinnamon cookie goodness is a favorite in my family. I tried a few recipes and found I liked so many versions of the cookie I am giving you a few options. This cookie is Paleo, Vegan,egg,grain,dairy free.


Makes 12-14 cookies


2 c almond flour

1/4 tsp baking soda

1/4 tsp sea salt

4 tbsp coconut oil

3 tbsp agave

1 tbsp vanilla extract


replace coconut oil with 3 tbsp of ghee or grass-fed butter

replace Agave with honey

Add 1 tbsp organic molasses

Dipping Mixture

2 tbsp coconut sugar

2 tbsp cinnamon

Preheat oven to 350 degrees


In a medium bowl mix dry ingredients together then add the wet ingredients and mix well. The coconut oil should be warmed before added. Spoon a tbsp of dough and roll into a ball. Drop into the dipping mixture and coat thoroughly. Place ball on a lined cookie sheet and using a glass to flatten the cookie on the sheet.

Bake 8-9 minutes Cookies should be chewy on the inside and crunchy on the outside. If you used molasses the cookie will be darker and crispy . Enjoy










peppermint Pot de creme

Happy Holidays! I will start the holiday baking extravaganza with this delicious EASY thick decadent chocolate dessert with a wonderful hint of Peppermint Twist. This dessert will not blow your healthy eating to bits and is perfect for small cozy holiday dinners. This recipe gives you an option to use organic peppermint candy or if you limit sugar in your diet use peppermint extract. OR a real cheat treat use Peppermint Schnapps.


Makes 4 – 1/2 cup servings

7oz dark chocolate 70% or higher

1 – 14oz can full fat coconut milk (or lite coconut milk for creamier texture)

2 egg yolks

1 tbsp vanilla extract

3 peppermint candy canes chopped

OR/OR both

1/2 tsp peppermint extract (to taste)


Start by combining the coconut milk, egg yolk, 2 peppermint candy Chopped OR peppermint extract. This dessert has a hint of peppermint flavor topped with peppermint. If you like a punch of peppermint use more extract. Bring the mixture to a rolling boil then reduce heat and simmer and whisking often. Cook until the mixture thickens and sticks to the back of a metal spoon.

Put the chocolate and vanilla in a bowl. Pour the hot milk mixture through a fine mesh sieve over the chocolate and stir until blended.

Pour into decorative dishes for 1/2 cup individual servings. Refrigerate 4-6 hours. Sprinkle your remaining chopped peppermint candy.


Happy Baking!



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