Self-care is a big thing that can be put on the back burner during a busy time. One thing that I do religiously at least once a month is to create a home sugar scrub. My all-time scrubs include fragrant essential oils, coconut oil, and kombucha. I love the healing properties that kombucha offers and the light effervescence add a skin tingly sensation in the shower.
When it comes to essential oils, you can add anything you really feel, but I love to add rose essential oil and lavender together. Rose essential oil helps with hydration while eliminating eczema and helps with psoriasis patches. I typically do my scrubs at night and that is why I add in lavender essential oil. Lavender scent helps with has anti-inflammatory properties as well as antiseptic properties to soothe the skin. Lavender is also a calming scent that helps with anxiety and relaxing the body.
Grape Vibes Kombucha is one of the most refreshing flavors offered! It tastes like you personally picked a sun ripe grape off the vine, chilled it and ate it at peak perfection! Crisp, bright and fresh! Raspberries and grapes are two of the freshest flavors when combined, but they don’t only taste great, the health benefits from these jolly fruits are amazing!
Kombucha alone is a great source of probiotics. Probiotics are live microorganisms that help improve digestion with your gut flora. They are safe to consume and when fermented with tea and fruit flavors they form kombucha. Health-Ade pairs their incredibly high-quality small-batch kombucha with fruit juices that are just as beneficial. Grapes are incredibly high in vitamin C and vitamin K which are great for your skin and immunity. Vitamin C is an antioxidant that has skin healing properties like helping with hyperpigmentation, enhance radiance and inhabits melanin. Raspberries are a powerhouse little berry! They are full of fiber which helps regulates your digestive system, lowers your blood pressure and overall helps your body function. Raspberries are also incredibly high in antioxidants that fight free radicals in your body and help you fight aging in your skin by evening complexion.
A handful of fresh raspberries (frozen works too if you thaw, the drink will be redder)
Handful of ice
3oz of blanco tequila
In a cocktail shaker add your raspberries, ice, and vodka
Give those ingredients a very strong shake for about 45 seconds to break up the raspberries and let the juice out
Next, add your ¾ bottle of Grape Vibes Kombucha, using a cocktail stirrer, mix the Kombucha with the raspberries, ice, and vodka
Be careful not to shake with the Kombucha, it will bubble out due to the bubbles
Pour into a chilled coupe glass, garnish with a grape or a raspberry!
Keywords: healthy spring cocktail, healthy cocktail
Did you ever think drinking a cocktail would give you health, wellness and beauty benefits? This Health-Ade kombucha cocktail will aid your health, your digestion and your overall inner radiance will shine through!
paid in partnership with Health-Ade Kombucha, all opinions, research and recipe created by Paige Bakes
Let me just start by saying, monkey bread is the best snack, dessert, breakfast and food.
Monkey bread is a yeasted bread, where each little bite is rolled in cinnamon sugar and placed into a pan to form multiple little balls. You bake these bites together, and the cinnamon sugar all melts together and make it a fun and easy dessert. Rather than cutting bread, you get to pull off your bites making the experience oh-so fun!
It’s no surprise if you have been following my instagram that I am on a yeasted bread kick! I make a fun yeasted bread at least once a week whether it is my gluten-free french bread, or my cinnamon swirl bread, I am baking something with yeast!
This weekend, amongst the craziness of the corona quarantine, I decided to do my favorite hobby, activity and passion…baking!
There was a lot of big change in 2019, that to be honest, I am still wrapping my head around. This past year brought some huge life changes and some huge career changes for both Drew and I. Let’s start at the beginning.
In January of 2019, I was in a horrible place in my full time job. Working towards my final days at a company that I once loved so dearly. A company that felt like my family for 2 years, suddenly became a stranger to me. I stepped away from my friends, my career with this brand and this opened many doors. For the first time in my career, I had to step away from something that I once loved so much. I truly felt like I had lost something so major in my life. In February, I stepped out of one door and right into something that truly did change my life. I had the opportunity to travel to North Carolina, meet some incredibly people in my industry and heck we truly contemplated moving there for this career move. Something about that felt so right, but also Drew and I both had a weird pull to move closer to our family for this next chapter in our lives.
Come April, I had been flown to a few interviews around the country, left my old job of 2 years, and Drew’s time on Active Duty in the military was transitioning to Guard Dutyx. We decided to take a leap of faith, an opening that we hadn’t had in our careers, and move back to Bozeman.
Bozeman, MT. This quant mountain town that houses Montana State University (my alma mater), the town my parents moved to after 24 years in the Bay Area, and 1 hour away where Drew’s parents live, just felt right.
In our 3 years of life and careers post our college graduation, Drew and I have lived in many states; Texas (Drew), Florida (both of us), Utah (twice – yea weird I know), California (me after college, I worked on the Food Web Development Team at Williams Sonoma Inc. in SF) and now Montana. In July of 2019, we moved back to Bozeman. We had so much excitement, and trust in this move that unlike our past moves, of exploration and newness we were finding who we were in a town where we were babies when we last were living here.
Upon moving to Montana, we decided it was right time to move into my parents house for a few months to see if we could buy a house. I started my full time job (while balancing my freelance clients, my food development and photography) and Drew was back and forth on TDY’s for 5 months of our new move. A few days after we moved back with our parents, my mom was diagnosed with breast cancer. This diagnosis rocked my family. If you have had the pleasure of meeting my mom, she is a force. Nothing will stop her, including this diagnosis. She took with so much grace, tact and clear mind that her energy to fight was radiated for 10000000s of miles. She never let this stop her and even continued to dive deeper into her PhD studies, at University of Souther California during treatment.
Not only were we all hands on deck with my mom and helping my dad rest enough to help her make it through chemo, radiation and her PhD, we decided to put an offer on a house…to buy!
They say when it rains it pours. 2019 f*cking poured the entire year. We were well into my moms treatment when we heard the news that we didn’t get accepted on our house. My parents were in the process of finishing a remodel and we were just unsure where we were going to go. We ended up finding the cutest dang rental house, 6 blocks from my office and settling in. This was the best thing for my family and my parents. We were so close to the hospital, they could come and rest between treatments and have a place to put their head. I truly feel this whole shitty process we went through in 2019, played out how it was suppose to, and that is why we had such a strong feeling to get up and move back to Montana.
As challenging, eye opening and exhausting this year has been, it will end on a good note. My mom is cancer free and finished with her daily treatment, my sister and her amazing boyfriend are engaged (@lwbean), Drew has an incredible job that continues his military career into civilian life and for me, I have the most incredible dog out there! Oh and the most amazing clients that fill my day with so much joy!
Oh! And for 2020, Drew and I are going to Grad School! Go Sun Devils!
Friends, Family and peach cobbler lovers. I gather you all here to shout from the rooftops about the most epic giveaway that I am bringing you all!
Let’s start by stating the fact that I simply cannot bake a peach cobbler without a few essential products. Peaches is of course number one priority in this process but coming in next is my new MadeIn knife, my skillet and a cutting board all made in America with love from MadeIn. One thing that I have learned through my cross country moves these last 4 years is that I tend to get rid of products that break and truly move only the goods. Products that will last me a lifetime and that wear beautifully with time and millions of peach cobbler.
When it comes to summer, I feel that an appropriate way to measure time is in peach ripeness. From this peach is too firm to cook with to it is time to make a cobbler soft. You might be thinking to yourself, “oh lord, I have never made a cobbler”, or “I really don’t want a mess”. These are very valid things to think when you are a new cobbler maker, but let me assure you, this is hands down one of the easiest desserts of the summer. It’s a 1 pan dish that you mix your ingredients in, cook in and I mean heck you can eat it right out of the skillet too! Your cobbler, your rules
MadeIn came to me and asked me to create a delish recipe for summer that included my favorite products from their site, and my favorite kombucha flavor. To me this was a no brainer! With the ease of a 1 pan dessert, I wanted to share my cobbler recipe with the world. Come to think of it, I am not sure why I haven’t share this recipe sooner, since like I stated above, I count my summer in peach ripeness!
Now that I have peaked your interest, let’s start baking this cobbler!
elevate the flavor of a good summer peach in this easy to make 1 pot peach cobbler!
– 6 ripe peaches
– 1/4 cup of tropical punch Health-Ade Kombucha
– 2 tablespoons of corn starch
– 1/2 cup of granulated sugar
– 2 tablespoons of vegan butter
– 1/2 cup of sugar
– 1 cup of gluten-free flour
– 1/2 cup of vegan butter
– 1 tsp baking soda
– 1/4 tsp salt
slice your peaches 1/4″ thick using your MadeIn knife and butcher block, when you finish cutting all your peaches and set aside in your MadeIn saucepan
add your Health-Ade, sugar and corn starch to the peaches and place your saucepan on a low powered burner until your peaches are getting soft and your sauce is thickening up & bubbling
a small bowl mix your vegan butter, sugar, flour, baking soda and salt and using your hands or a fork cut the butter into the flour to create a biscuit
remove the bubbling peaches from the heat and place the biscuit on top of the peaches
place in a 350° F oven for 45 minutes to cook the biscuits
serve warm with a scoop of vegan ice cream
best when served warm with a scoop of vegan ice cream or for breakfast! 🙂
Not only is it a perfect recipe for summer, if you can’t find peaches you can easily substitute any stone fruit. I love to add plums and peaches together if my local farmers market is low, or nectarines for an extra zing! One thing to note is that you can’t go wrong with this recipe! If you don’t have something, use your best baking self and or channel me and add in what you think! If you are stumped at the local selection of fruit, go ahead and DM me. I will point you in the right direction.
As always, all opinions, recipe creation and images are my own. I feel that in true transparency, like I always am with you, I want you all to have great success in the kitchen and as a baker, and chef, those initial confidence boosts come from your tools. Tools, great ingredients and a smile are the building blocks to any delicious meals, dessert or day in the kitchen!
Tag me in your posts, comment away and let’s get you guys the tools to make an incredible cobbler! Happy summer! And even happier baking!
Friends, Health-Ade aficionados, fellow snackers, summer is here and that means afternoon bbq’s and appetizers for meals!
There is something about summer that brings a new light to snacking! To me, things taste better in the summer. Strawberries are sweeter, mangos have a place and rosé can be served all day! Health-Ade bubbly rosé that is!
When I first took a sip of this flavor, I was literally floored. Not only is the rosé flavor subtly, but the mangosteen adds depth to the kombucha and boy does this scream summer! When it comes to parties with friends my favorite part of the prep is planning the meal and the drink pairing. My go to fridge staple for a get together is to have options for people who are gluten-free (me!), vegan, non alcoholic drinkers and then those who eat all of the above. There is nothing harder than going to a party and realizing you can’t have anything but water…story of my life. I always keep 6 bottles of kombucha in my fridge and those flavors rotate seasonally! Right now, since it is hot outside, I like to keep my fridge full of the new Cherry-Berry, the Bubbly Rosé, and the fan favorite, California Grape.
Let’s talk about food pairing with a summery twist for my all time favorite summer go to, the Bubbly Rosé. For appetizers, I love to toss together a giant cheese, and snack plate on a few big platters for a wide variety of snacks. To pair with a crisp rosé wine and the bubbly rosé kombucha I like to fill the platters with fresh strawberries, goat cheese, salted nuts, dried mango (pairs perfectly with the Bubbly Rosé), some cucumbers for crispness and a hot chicken sausage. If you are a vegetarian, omit the meat and add in a serving of chickpeas with olive oil and dill!
These flavors all have one thing in common, the lightness on the palate. Like the Bubbly Rosé and rosé wine, the crispness of the drinks add bright notes on your tongue, this is complimented best with lighter foods like fresh fruit, cucumber and goat cheese. Summer is about indulgence, fun foods and being outside with your friends, so a big platter of fun apps, a Health-Ade or a glass or Rosé is the best way to celebrate the warm weather and birds chirping!
It is that time of year again, we are packing up and moving! I am not familiar with an early summer that we haven’t moved so to me, I get the moving itch around June!
September 2018, SLC, UT
I am having a hard time writing this post to be completely honest. This last year of life since our last move has been really hard. Toxic jobs, stressful living situations and overall a black cloud over our lives. One thing that I find joy in, is that finding a new place, apartment, house what have you, is your home for X amount of time and Drew and I truly feel that our place here in Utah was not home. Between stressful landlord situations, and sketchy parking, we for sure didn’t go to bed every night thinking we were safe. That feeling really takes a toll on your body and we are feeling it after a year!
September 2018, SLC, UT
Not to drag this into a negative post, but sometimes life takes you in very mysterious ways. That being said, there have been amazing things to come out of our year in Utah. I had the opportunity to grow so much as a creator, business woman and individual. I got first hand experience sticking up for unfair and prejudice behavior towards women in the workplace, found my voice in my photography and have been able to carve out my business to what it is today! For those things I feel proud!
May, 2019 SLC, UT
That being said, we are so excited to move.
I wrote a post a few months ago when a very jarring event happened in my career. I didn’t end up posting it, simply because I felt that it was more of a process for me to purge my emotions and set that feeling in the past. Drew and I went to Oregon with Moose for a wedding in early June and both had the hardest time driving back to Utah, we really just wanted to turn north and head to Bozeman. Leaving all our superficial things behind in our apartment. But that is not responsible haha! In my post for my 25th birthday, I dug deep into who I have become as a woman and every place I have lived, the people I have interacted with and gotten to know, who have shaped me. (read that post here)
We had the opportunity to make the decision for ourselves this time in terms of where we wanted to move. I had a few offers come into my lap and for the first time in my life, I was able to make the decision I wanted to make. Long story short, we are moving back to Bozeman, Montana. This is where I went and graduated college (Montana State University – Go Cats!), met my amazing husband and adopted Moose. To us, Bozeman is the place we grew and became who we are as individuals and as a couple.
2018 Winter, SLC, UT
Although, we will be bunking at my parents house for a moment until we find a house to buy (WOW yes – we are actually shopping for a house!) this is something that we have both talked about for a while now. I am looking forward to what Montana has to offer for my soul, my grounding and to be honest, my dog! She loves the trails and of course chasing gophers in my parents pasture!
I am so excited to share more with you all, like I did when we were in Florida! This time we are moving without a set end date, and I can’t wrap my head around this yet! For the past 5 years I have moved every 12 months, so this is a huge change for me! We are really excited to be closer to our families and friends in a place that we truly love!
Ennis, MT, 2016
We are really excited for this chapter to start and know we are excited that there isn’t an end date to our Montana adventure!
If you are anything like me you have to have a little sweet treat after dinner!
Let’s talk mindful indulgences!
FrontPaige.net is a place for all things gluten-free, baking and lifestyle. One thing I hardly share much about is my passion for fitness, simply because I don’t wear makeup when I workout, and find it really hard to want to take pictures of me working out. I know, crazy haha! I have been a very active gal from the day I learned how to walk, because I didn’t walk first, I freaking ran! By age 6 I had run full force into the kitchen table after my mom and dad telling me not to run into the house, but hey the dead tooth didn’t stop me from moving!
delish, healthy and tastes like a real deal chocolate chip cookie! healthy never tasted so good!
– 2 scoops of vanilla protein powder (my go to is “orgain” vanilla pea protein
– 2 tbsp of creamy peanut butter
– 2 tbsp of ground flax seed
– 1 tbsp of almond flour
– 1/4 cup of water or almond milk
– 1 tsp of maple syrup
– 1/3 cup of enjoy life or lilys chocolate chocolate chips
1. Preheat your oven to 350° F and place a piece of parchment on your baking sheet
2. in a bowl mix together your peanut butter and your maple syrup
3. next add in your vanilla protein powder, almond flour and ground flax
4. add your water to the dough and mix until the dough thins and all the components are combined
5. fold in your chocolate chips until well combined
6. using a cookie scoop or two spoons place cookie dough rounds on the prepped cookie sheet and bake for 12-15 minutes until set
makes 10-12 cookies: *subject to change if you make more or less, the below is based on 10 cookies
calories: 44 per cookie
protein: 3g per cookie
fiber: 1.5g per cookie
carbs: 2.7g per cookie
In the post I wrote about my birthday – see here – I talked about how I have a hummingbird like personality and I am realizing that is just who I am! I love to workout, walk my dog and just live an active lifestyle! When it comes to what I eat, I stick to a healthy diet 80% of the time, and indulge because it is truly my job to taste my recipes 20% of the time. I am all about recipe testing a cake and eating a slice of cake but also having a salad for lunch! You gotta live your life guys!
That being said, when I wake up, I always crave sweet. I am very much not a savory breakfast person…unless I am going out to brunch then I am all about the savory! But 9/10 at home I reach for my healthy fiber protein cookies for a late night bite or an early morning coffee treat because they are truly healthy for you!
Let’s circle back to balance. Like I said, I very much could turn this website and my instagram into a fitness and health account about tracking this and tracking that, but that is not me. But if you are tracking for your wedding, post partum or just because you feel like you need to, I have linked the macros for these cookies in the recipe for you! When it comes to balance and the balance of eating sugar I really try to move away from sugar, that is why most of my recipes – with the exception of course to some – have 0 added sugar in them. I feel the negative effects on refined sugar in my body, I feel sluggish, my muscles ache when I walk my dog and tbh my migraines become unbearable! These cookies are added sugar free and I use high quality chocolate that again doesn’t add white sugar so there really isn’t a reason to eat the whole batch of 10 in 1 night! (because I totally do HA!).
By simple switches from a stack of French toast to a few protein cookies, I have found that my migraines have gotten better and that you can mindfully indulge and feel that you are truly truly indulging!
I posted this recipe on my instagram a few days ago and my DMs blew up (thank you all! I love DMs!). A few months ago, I started poking around and asking my sister what her boyfriends favorite cake is, because he is spending his birthday in Oregon with us, while we visit for our family friends wedding! His birthday falls on the day of the wedding and we knew we wanted to celebrate him as well! He is an incredible illustrator, he and me sister are so stinking talented, and I knew that the cake had to be gluten free and vegan so I could also indulge!
When Lily got back to me she said, “Lemon Poppy seed”. My heart started to race because I have never tested this recipe before! Not only do I have to make a bomb-ass lemon poppy seed cake, I have to make it vegan, gluten free and oh transport it to Oregon and have it hold its moisture for 3 days. I had the work handed to me!
I went to the drawing board and started doing my research on different base lemon cake recipes. I found there were a ton of similarities between the 20 recipes both not vegan and vegan. I ended up using the basis of my vanilla cake and adding a lot of lemon juice, lemon zest and a twist of vanilla. I feel the vanilla added depth to the butter flavor and the lemon added the brightness that was needed.
Not only is this cake incredibly quick to prep, it lasts great for a few days unfrosted and wrapped tightly while stored in the fridge which is was BIG goal here! I went ahead and tested this recipe a few times and am confident in saying, this is a winner!
– 1/4 tsp lemon extract *if you dont have add more juice
– juice of 1 whole lemon
– 1 tsp lemon zest
– 1 tsp vanilla extract
– 2 tsp baking powder
– 1 1/4 cup of non dairy milk
– 2 tbsp poppy seeds
– 1 tsp salt
– 2 cups of gluten free (1:1 flour)
– 1/3 cup of vegan butter
– 1 tbsp of coconut milk
(canned thick coating on the top)
– 2-3 cups of powdered sugar depending on the
moisture in your coconut milk
– 1 tsp vanilla extract
– 1 tsp salt
1. Preheat your oven to 350° F and grease your 2, 7″ cake pans or 1, 9″ cake pan, dust with flour and set aside
2. in a bowl, cream your vegan butter with your sugar
3. next add your lemon extract, vanilla, salt and baking powder until combined
4. alternating 1/2 cups of flour to 1/2 cups of non dairy milk mix those into your butter and sugar mixture until smooth
5. next add your lemon juice and lemon zest
6. lastly, add in your poppy seeds and stir until fully folded through your batter
7. evenly fill your 7″ baking rounds with batter and bake for 35-40 minutes until a toothpick inserted comes out clean
8. while your cakes bake, beat your vegan butter, coconut cream, vanilla extract and salt
9. add in your powdered sugar to create a vegan butter cream, the texture should be thick but spreadable
10. let your cakes cool completely and cut then in half length wise to create 4 layers
11. alternate cake, frosting, cake and frosting to create a layer cake with 3 of the layers
12. using the 4th layer (choose a top piece with the “crust”, using your hands create a cake crumble and set aside
13. after your cake is frosted, add your cake crumble as decoration, top with fresh fruit and enjoy!
best kept in the fridge covered to stay fresh longer!
Let’s talk about transportation of cakes!
When we were prepping to get married 2 years ago, I had decided to make our own cake. I couldn’t find a cake baker in the area (south west Montana) that had a good, not dry vegan and gluten-free cake so I said, “heck, I will make my own!”. I had to prep this cake at least 2 weeks before our wedding due to travel and the week before prep. The key to keeping cakes fresh is allowing them to cool for hours before wrapping them in plastic wrap. Usually and in my everyday life I avoid plastic at ALL costs. But in this case, you have to have a tight suction on your cakes to suck out air.
Step 1. Bake your cake
Step 2. Allow your cake to FULLY cool (I am talking 3 hours)
Step 3. Wrap each layer that you make individually 4 times with Saran Wrap and TIGHT
Step 4. if you are baking the cake weeks in advance, toss it in the freezer, if you have a few days, toss it in the fridge
Step 5. Transportation: Whether you are flying or driving, get an insulated bag or cooler and fill with ice packs wrapped in towels (we don’t want them leaking condensation on to the cakes), fill the cooler with ice, and your cakes, you can stack them here in their individual wrapping and cover them again with ice packs in towels
Step 6. Upon arrival at your first or final destination, put cakes immediately into the fridge for an event within the next 3 days or the freezer for an event in the next week
*allow your cakes to thaw in the fridge for 1 day prior to your event – may need more per cake size
Step 7. Pull out your chilled cake rounds from the fridge and start frosting (I like to frost a cold cake to avoid crumbs
*if you are using a pound style cake or a denser cake, I suggest a simple syrup cake soak on each layer before frosting to bring back moisture
Step 8. Frost your cake and enjoy!
Now that I figured out how to transport this cake, I wanted to share it with you! Feel free to top the cake with fresh berries, I choose strawberries, but blackberries, blueberries and raspberries will work beautifully. Enjoy with a friend and tag me in your posts! I love seeing the creations you make!
Let’s start by asking the crowd…raise your hand if you love fresh cherries?!
I am obsessed with fresh cherries. The smell, the color, and even more importantly the taste! Cherries embody summer, fresh, bright and full of possibilities!
With the new flavor of Cherry Berry from Health-Ade I knew immediately that I needed to pair this bright flavor with a cherry berry cobbler. Cobblers, like fresh fruit are what summer is all about. This dish is arguably the easiest dessert to make. Just add fresh fruit, some oats, coconut sugar and viola cobbler!
When I approach a recipe that includes a flavor like cherry berry, but in liquid form, I immediately think about reducing down the liquid to extract flavor from the real fruit that Health-Ade uses in their kombucha. These cold pressed juice flavors add so much depth in baked goods, especially flavors like sweet cherry, elderberry, and hibiscus. Alone these aid to the side of fresh and bright, and together they dance on your palate. Coating your mouth in a floral flavor with a tinge of tart from the cherries. A truly unique flavor of kombucha to hit the market right now!
This recipe has the basis of any good cobbler; fruit (fresh and frozen for flavor), reduced kombucha, coconut sugar, organic oats, a touch of vegan butter and a shake of freshly ground cinnamon. I am a true believer that cinnamon aids to the rescue of all flavor combinations from chocolate to fresh fruit, and even savory vegetables. Like salt, cinnamon adds a depth to your food.
easiest, go to dessert for your summer cherries & berries!
– 1/4 cup of Health-Ade Cherry Berry Kombucha
– 1/4 cup of coconut sugar (granulated is fine too!)
– 2 tbsp of cornstarch
– juice of 1/2 lemon
– 1/4 tsp of lemon zest
– 1 cup of frozen or fresh cherries
– 1/2 cup of strawberries (fresh or frozen)
– 1/2 cup of blueberries
– 1/4 tsp of ground cinnamon
– 1/2 tsp of vanilla extract
– 1 tbsp of coconut sugar (granulated is fine too!)
– 2 tbsp of oats
– 1 tbsp of gluten free flour blend
– 2 tsp of vegan butter
1. Preheat your oven to 350° F and grease your 3 ramekins
2. in a small sauce pan on low heat, add your kombucha and let reduce, you will start to see bubbles and keep your heat on low
3. in about 5 minutes into the reduction add your sugar, corn starch and lemon juice, let this reduce for another 8 minutes stirring every 2 minutes when bubbles form
4. you will start to see this reduction get thick in texture
5. while your sauce is reducing, in a bowl add your pitted cherries, sliced strawberries and blueberries
6. stir fruit together and add equal amounts to each ramekin
7. when your reduction is done, you will notice it is dark in color and thick in texture like candy, remove from the heat and pour equal amounts over your fruit mixtures into the ramekins
8. in a bowl mix together the cinnamon, vanilla, coconut sugar, oats, gluten free flour and vegan butter
9. with your fingers create a loose crumb and top the ramekins with the topping
10. place the ramekins on a baking sheet and bake for 30-40 minutes until the top is golden brown and there are bubbles in the fruit
11. let cobblers cool slightly, top with vegan vanilla ice cream and enjoy!
best served warm with a scoop of vegan vanilla ice cream
Tasting the kombucha. Here you gather the notes of the drink, the individual flavors your tongue picks up and is the basis of your recipe development. Upon tasting this flavor, I knew that the addition of fresh lemon to the cobbler was a must to brighten up the notes of hibiscus. It’s time to start baking, now that we are hungry!
The best part about cobbler, and especially this recipe is that it tastes great semi warm with ice cream, cooled down after baking and even better the next day!
I find recipes in small quantities hard to come by, so this recipe was created for you and 2 other friends to enjoy! Tag me in your summer creations so I can see how you are enjoying Health-Ade’s delish new flavor!
One of my favorite things about food photography is the process of creating the recipes that I get to photograph. Being creative behind the camera and in the kitchen allows me to be my truest self!
Since, I discovered Health-Ade kombucha, I have been using their delicious flavors in my recipes for baking as well as frostings, and healthy cocktails! The intense color from the Beet kombucha makes the most brilliant colored spring frosting and the Reishi Chocolate Kombucha adds the a depth of flavor to my gluten-free & vegan brownies!
When I thought about what spring & summer meant to me, all I could think of were hot afternoons and early evenings, sitting outside with my doggy, husband and listening to the grass blow in the wind, with a plate of fresh baked brownies sitting on a plate between us. Brownies are the quintessential summer treat. Fudgy warm brownies, paired with coconut vanilla ice cream or cooked a tad longer and sliced square for ice cream sandwiches, they make the perfect end of week treat!
– 1/2 cups of Reishi Chocolate Health-Ade Kombucha *optional
– 1/4 cup chopped pecans
– 1/3 cup of vegan chocolate chips
preheat your oven to 350°F and grease a square baking sheet with vegan butter or line with parchment
in a bowl using an electric mixer combine together your vegan butter, maples syrup, sugar and salt
add in your cocoa powder, flour, almond flour and reishi kombucha until smooth
using a rubber spatula, fold in your pecans and chocolate chips
pour your batter into your 9×9″ pan and bake for 20 minutes
eat and enjoy!
*using kombucha and nuts are optional!
May is the official kick off of summer! The warmth is starting to kick in around the country and people have a lightness in them! The crickets are chirping and the birds are singing as the sunsets fill the sky. The hum of the world slows down in the summer months. Food tastes better and quality time fills your soul. Summer bbq’s start on the weekends, as do Friday nights around the fire. I love to pop open an iced cold Kombucha and enjoy my warm plate of infused brownies as the best night cap of them all!
When you think about summer…what fills your heart up? Let me know so we can daydream about what is yet to come these warm months and have a kombucha date to relish in the moment. Make memories and toast to a summer kick off!
Hi! Do you love bread?! I love bread! When I was diagnosed with celiac disease I got really sad because I couldn’t eat bread, but guys they do make bread that is gluten free! Udi’s gluten-free bread is to die for and really hit my cravings when I needed bread. And honestly, I was always scared to make my own bread! I had made it hundreds of times with real all purpose flour and was scared to jump into the gluten-free bread world.