Apple Scones and Coconut Cream

 Another gluten-free winner! I’m really enjoying experimenting with all these recipes, some definitely don’t pass the taste test but the ones that do are worth sharing.


1 cup minced apple

2 cups almond flour 

1/4 cup shredded coconut 

1 tablespoon cinnamon 

1 teaspoon baking soda

pinch of sea salt

1 egg at room temperature

2 tbsp of honey 


Preheat oven to 375 degrees F (190 Celsius)

In a large bowl, combine almond flour, apple, shredded coconut, cinnamon, baking soda, and sea salt

In a smaller bowl mix the egg and honey until well blended

Add the wet ingredients to the dry and mix well

Knead the dough with your hands if necessary to ensure an even distribution of ingredients

Form dough into 2 circles approximately ½ inch thick

Cut each circle like a pizza into 6 or 8 slices depending on the size you want your scones

Transfer to a baking sheet 

Bake for 10 minutes or until golden brown. 

Coconut cream 

2 cans of coconut milk (chilled in fridge overnight) 

1 tbsp of vanilla

3 tbsp of maple syrup 

Open the cans carefully and use a spoon to scoop out the cream. You can save the water for smoothies. Use an electric mixer to mix the cream with vanilla and maple syrup. 

Sweet Potato Brownies 

  These brownies are unbelievable! They have no refined sugar in, are gluten free and actually taste like brownies!


1 sweet potato baked and mashed 

2 eggs 

1/2 cup of honey 

1 tbsp vanilla 

1/2 cup of coconut oil melted 

1 cup of cocoa 

1 tsp of baking powder 

1/2 tsp baking soda 

2 tbsp of coconut flour

2 tbsp of cacoa nibs 

3 tbsp cocoa

3 tbsp melted coconut oil

3 tbsp of coconut milk 

3 tbsp of honey 

Mix ingredients together and let sit for 30 mins – icing will get thicker. 


Preheat oven to 365f. Mix sweet potato, vanilla, eggs, coconut oil and honey together in a bowl. Mix cocoa, baking soda, baking powder and coconut flour together. Add dry ingredients to wet ingredients. Bake for approximately 20 mins or until knife comes out clean when inserted. Once cooled add icing and top with cacoa nibs. 

Mini Cakes 


Our last few posts have focused on “healthier recipes”, and so now for something completely different! On Sunday we hosted another one of our mini cake workshops and it was a big success. We’re sharing the recipe for the cake and icing we used.

If you’re interested in making a mini cake, simply cut 2 small pieces (equal in size) from the larger cake. Put icing between them like a sandwich and then mask the entire cake. We covered our mini cakes in fondant after that and decorated them.

IMG_4212Traditional White Cake

2 ¾ cups of sifted cake flour

4 tsp of baking powder

¾ tsp of salt

4 egg whites

1 ½ cups of white sugar

¾ cup of butter

1 cup of milk

2 tsp of vanilla extract

1 batch of royal icing



1. Measure sifted flour, baking powder and salt, sift three times together

2. In a mixing bowl, beat eggs whites until foamy. Add ½ cup of sugar gradually, and continue beating only until meringue will hold in soft peaks.

3. Cream butter or margarine. Gradually add remaining 1 cup of sugar and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue and beat thoroughly into batter. Spread batter into cake pans which have been lined on the bottom with parchment paper.

4. Bake at 450 degrees for 30-35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to wire rack to finish cooling.

5. Once cool, use a heart shape cutter to cut out your valentines hearts and then cover with buttercream icing. Cover entire cake in buttercream and fondant.

Buttercream Icing


1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon clear vanilla extract

4 cups sifted confectioners’ sugar (approximately 1 lb.)

2 tablespoons milk


step 1

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.

step 2

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

step 3

Gradually add milk; beat at medium speed until light and fluffy.

step 4

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

step 5

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.


Guilt Free Chocolate Chip Cookies

Since I’m technically on Mat leave right now I’m enjoying lots of time recipe testing in the kitchen. I’ve been experimenting with all sorts of “guilt-free” baking. These chocolate chip cookies are light, fluffy and pretty delicious for having no sugar! 

3/4 cup almond butter

2 tbsp coconut oil

2 tbsp unsweetened shredded coconut

2 tbsp of molasses 

2 tbsp of cocoa 

2 eggs

1/4 cup of coconut flour

1/2 tsp baking soda

1/4 tsp salt

1/3 cup unsweetened, dark chocolate chips

Preheat oven to 350 and line a tray with parchment paper. Mix almond butter, cocoa, molasses and coconut together in food processor. Add eggs, coconut flour, coconut oil, baking soda and salt. Stir in chocolate chips. Using a spoon, scoop out dough and form into balls, flatten them onto your baking sheet. Note, the dough will be sticky. Bake for about 10-15 minutes.