Date & Almond Bites

I loveeeeeee healthier options for cookies! When my sweet tooth kicks it kicks in hard and I love a good cookie! But, when you have celiac sometimes you can't find one that satisfies! I tend to keep a few containers of cookies in the freezer for when those cookie cravings hit! I like to have my options and these are some great healthy nibbles!

I am a huge coconut fan! I love the taste of the dates mixed with the coconut, the crunchy but soft textures mix perfectly. 

Let's start baking because its making me hungry!

Ingredients: Pre-heat your oven to 350° Fahrenheit and line your baking sheet with a silicon pad

- 1/2 cup of pitted organic dates

- 1/2 cup of raw almonds 

- 1 cup of shredded unsweetened coconut flakes

- 1 teaspoon of organic honey

- 1/4 cup of coconut oil

- 1/4 cup of dark chocolate chips (the higher the percentage of cocoa the less likely there is any milk)


1. In a food processor pulse the dates until they are chopped into small pieces

2. Add in the almonds and pulse together until a crumbly dough forms (2 minutes)

3. Next, add in your honey and the mixture will become a sticky texture

4. On your prepped baking sheet, pinch 1 " pieces of dough and roll into balls

5. Once all the dough is pinches into balls on the baking sheet, dip a spoon into coconut oil and press the back of the spoon onto the dough balls. *this prevents the spoon from sticking when pressing the dough flat*

6. Place a little pinch of coconut flakes on top of the cookies and bake for 10 minutes until the coconut flakes are golden brown

7. When the cookies are out of the oven, heat your chocolate chips in the microwave with your 1/4 teaspoon of coconut oil

8. Drizzle the chocolate and coconut oil mixture on the top of the cookies!

9. Eat and Enjoy!

Gluten Free and Vegan Chocolate Biscotti

I woke up this morning and the baking bug had hit me hard. Starting a new job three weeks ago, I find that my routine with blog posting and baking has been set aside. I'm working full work days and come home and make my evening time full of cuddles and playing with my puppy. I've set my blog aside in the mean time and it has been extremely hard because I love blogging and I love all of my followers. 

If it weren't for my favorite bloggers, both fashion and food I wouldn't be where I am today. Their strength has helped me jump into this world and really enjoy this platform. I love sharing my favorite recipes that are allergy friendly and all people who have allergies to indulge in the best things too!

I'd never made biscotti and I decided to jump into it and create a new recipe for it! I don't know if many of you know, but all the recipes on my website are curated and all original made in my kitchen! Baking to me is such an experiment and I love creating new recipes that taste amazing and make me feel great!

Now, lets start baking!

Chocolate Biscotti: Preheat your oven to 350° Fahrenheit 


- 1/4 cup of palm shortening

- 1/4 cup of coconut sugar

- 2 tablespoons of maple syrup

- 1 1/2 cup of almond meal

- 2 tablespoons of creamy peanut butter

- 1 teaspoon of coconut milk

- 1 teaspoon of vanilla extract

- 1/4 cup of coconut flour

- 1 teaspoon baking soda

- 1/2 cup of dairy free chocolate chips


1. In a food processor, blend your palm oil, sugar,  coconut sugar, maple syrup, baking soda

2. For about 2 minutes blend the almond meal, peanut butter, coconut milk, vanilla and the coconut flour

3. In a separate bowl, remove the dough from the food processor and put it into a separate bowl

4. Add in your chocolate chips and stir until combined

5. On a cookie sheet, spread out your dough and using your hands combine the dough into a square for your cookie shape

6. Bake for 20 minutes on a 350 degree oven 

7. When the cookies have cooled, using a sharp knife cut length wise and then cut horizontally into cubes

8. Enjoy!


Gluten/Dairy Free Doughnuts!

Over Thanksgiving Drew's family and I had big day plays to see the new James Bond movie. So obviously we had a great yummy breakfast so we could go see the movie! It was such a fun change to do a breakfast instead of a dinner and honestly I didn't feel like I stuffed myself silly. But those left overs helped me fulfill my Thanksgiving feast!

I baked my Cinnamon Swirl Coffee Cake last seen here, and Peanut Butter Chocolate Doughnuts!

I made up this recipe on the spot that is why the post is coming after the Holiday! It is a really good alternative to the deep fried doughnut and taste like a brownie!

Peanut Butter Chocolate Doughnuts

Pre heat the oven to 350 degrees Fahrenheit and lightly oil with Coconut Oil your doughnut pan

In a mixing bowl, combine the melted oil, and sugar and the peanut butter and mix until smooth

Add in the coconut flour slowly and incorporate until it is all mixed in

Next, combine the cocoa powder, salt and the baking soda

Using your hands or a spoon evenly place the dough in the doughnut pan and cook for 13 minutes

- 1 cup of Coconut Flour

- 1/2 cup of melted Coconut Oil

-1 cup of granulated sugar

- 1 cup of Peanut Butter

- 1/2 cup of unsweetened Cocoa Powder

- 1/2 teaspoon salt

- 1 teaspoon baking soda

Peanut Butter Chocolate Frosting:

In a mixing bowl with a whisk or a hand mixer, beat until smooth the peanut butter, cocoa powder, and the powdered sugar

Next, add in the wet ingredients: vanilla, milk of choice and then the salt last!

The frosting should be thick and creamy!

Wait until the doughnuts are cool and frost with a thick layer!

- 1/2 cup of peanut butter

- 1/2 cup of cocoa powder

- 1 cup of powdered sugar

- 1/4 teaspoon vanilla extract

- 1/4 teaspoon salt

- 1/4 cup of almond milk (or any milk really!)

Wait for at least 10 minutes when the doughnuts are cool to pop out of the pan. Usually when you are cooking with alternative flour they are a little bit more granular, so waiting a few minutes allows the dough to bind post baking!

Pumpkin Muffins with Chocolate Chips and Streusel

I, like most people on this planet love when the leaves change and the weather is starting to get colder. The other day, I just needed some muffins and the fact that they were pumpkin kind of made it even better!

When it comes to pumpkin bread and muffins, I can't say no. I think my vice is muffin and bread texture, and these pumpkin muffins truly hit my fall craving! *queue a fire, apple cider, and these muffins and some sweaters and this is how fall should be! These muffins are moist, and have just the right amount of spice! The streusel topping made it even better, it added just the right amount of sweet and crunchy texture to these moist little treats! Boy! They were yummy! 

So let's get baking now that we are all salivating!

Pumpkin Muffins with Chocolate Chips Yields about 12 muffins

Bake at 350 degrees Fahrenheit 

In a bowl mix together, the melted butter, pumpkin, milk and vanilla

Add in the flour 1/2 cup at a time

Next I added in the brown sugar, baking soda, salt, pumpkin pie seasoning, and mixed well

The batter will start to stick, so that is when I pour in the almond milk and then the eggs one at a time

Beat until the batter is a smooth texture and an orange color! 

Gently fold in the chocolate chips

Scoop the batter into a lined cupcake tin



- 1 1/2 cup all purpose flour

- 1 cup brown sugar

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 1/2 teaspoon pumpkin pie seasoning

- 1 can of pure pumpkin puree

- 1/2 cup almond milk

- 1 stick of melted butter

- 2 large eggs

- 1 1/2 teaspoon vanilla extract

- Half of a bag of semi sweet chocolate chips

In a bowl, using your hands or a fork, mix all these ingredients together. 

Lumpy forms will start to take place and let them! This is the point of streusel

Sprinkle the streusel on top of the muffins and place the finished muffins in the oven to bake


Streusel Topping

- 1/2 cup of flour

- 1/4 cup of brown sugar

- 1 tablespoon regular granulated sugar

- 1/2 teaspoon pumpkin pie spice

- 1/2 stick of melted butter

After about 25 minutes the streusel should be golden brown and the muffins will be moist and yummy! Your house will smell like fall and your senses will be awaiting the initial bite!

I hope you find these as decedent as Drew and I did!