Spelt Cinnamon Raisin Bread

img_8466This bread will honestly melt in your mouth and oozes yumminess (the truth though, you’ve got to eat it right out of the oven with butter) otherwise it definitely tastes as healthy as it sounds. I got the recipe from Texanerin Baking and followed it pretty much exactly. If you’re following some kind of special diet (which chances are you’re trying, since it’s that time of year) you could have it with earth balance “butter” instead and feel even better about eating half of the loaf in one sitting. Treat yourself to a cup of tea and slice (or the whole loaf) and enjoy!


guilt free fudgy, chocolate blondies

IMG_5674New year, new diet, or really ancient caveman diet. Depending on which version of the Paleo diet you follow, this little treat may fit into your dessert menu perfectly. I got the recipe for the fudgy pumpkin blondies, from here and not only were they easy to make, they were delicious! Even my husband got into them and if it passes his sweet tooth test, we a have winner folks.


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. 

Peach BBQ Sauce (for sugarfree September)

Peach BBQ Sauce

This month, my husband and I are trying to be sugar-free, it’s turning out to be a lot easier than I anticipated. At first, it was definitely a struggle, especially giving up dark chocolate. However, as time as progressed I find myself craving it less, I have more energy and feel less hungry. The one time of day I still find the hardest is after dinner, I’m so use to having a little something sweet and I really crave it. With each passing day the cravings are getting easier and as long as I get myself out of the kitchen fast I seem to forget about them.

We’ve been making ribs in our slow cooker a LOT and usually dump a bottle of Diana’s in there, with some onion and garlic. Well, Diana’s isn’t going to make the sugar-free list that is for certain! So I made up a batch of this, smothered the ribs in it and cooked them on slow for most of the day. Easy Peasy!

3 slices of bacon
3 peaches peeled and diced
1/2 red onion diced
2 tbsp of tomato paste
1/4 apple cider vinegar
2 tbsp sugarfree molasses
1/2 cup water
1 tsp of salt and pepper
Put bacon in a large pot and fry until it starts to brown. Add remaining ingredients, bring to a boil. Then let simmer for 2 hours. Mash ingredients at this point and continuing simmering for another hour.

Gluten-Free Coconut Buttermilk Biscuits

Processed with VSCOcam with g3 preset

We’re going camping this weekend and I’m responsible for breakfast on one of the mornings. The tricky thing is that we all have a variety of dietary restrictions. I found a recipe for gluten-Free biscuits and adapted it slightly so that it met everyone’s needs. They were easy to make and are very tasty. Once I had made the dough I divided it into two parts, added blueberries to one batch and carob nibs to the other (you could really add just about anything to the dough, peaches, raisins, walnuts, the list is endless). I also doubled the recipe as I needed more than 9 biscuits, I did this by simply doubling the measurements, it worked out well.

Processed with VSCOcam with g3 presetIngredients

    • 1/2 cup Buttermilk
    • 1/4 cup Unsalted Butter
    • 1 Tbsp of Baking Powder
    • 2 tbsp of Starch (potato or cornstarch)
    • 1 tsp Sugar
    • 3/4 cups of Brown/White Rice Flour
    • 1/4 cup Coconut Flour

Your choice of fruit or chocolate chips (about two handfuls)

Preheat oven to 450°F. Spray baking sheet with cooking spray, set aside.
Sift dry ingredients together in medium bowl. Cut butter into flour mixture until it resembles small peas. Stir in enough buttermilk to form soft dough that holds its shape when pressed together. You may not need to use all the buttermilk. Add in your choice of filling.Processed with VSCOcam with c1 preset
Place the mixture on prepared baking sheet. Lay sheet of waxed paper over biscuit mixture and press to 1” thickness and about 6” x 6” square or circle. Remove sheet of waxed paper and cut into 8 or 9 round biscuit shapes using a 2” biscuit cutter or open end of glass. I just used a circle cookie cutter and made the dough really thick. Bake for 10-12 minutes or until lightly browned. Makes 9 biscuits.

Strawberry Tarts


Not only are these easy and delicious, there’s also the option of making them gluten free. You can purchase gluten free graham cracker crumbs and the rest of the recipe doesn’t include any gluten. The prep time takes about 20 minutes and they’re the perfect dessert to serve along side a scoop of ice cream at your next dinner party. You can also substitute the milk with almond milk for a healthier version.

Ingredients (for 12 tarts)

12 muffin cups

12 tbsp of graham cracker crumbs

12 tbsp of melted butter

2 tbsp of butter

8 squares (1 ounce each) of dark chocolate

1/4 cup of milk/almond milk

6-8 strawberries

1 handful of blueberries


Preheat your oven to 275F


Line your muffin tray with muffin cups. Add 1 tbsp of graham cracker crumbs to each cups. Pour 1 tbsp of melted butter into each muffin cup. Bake the muffin cups in the oven for about 10 minutes (keep your eye on them, take them out when they turn to a golden brown).


Use a double boiler (or a glass bowl over a pot of boiling water) to melt your chocolate. While the chocolate is melting, add the 2 tbsp of butter and pour in the milk. Keep stirring the mixture until the chocolate has turned into a thick sauce. Keep your eye on it as you don’t want the chocolate to burn.


Scoop about a tbsp of chocolate sauce into each muffin cup, on top of the golden graham crackers. Cut your strawberries (or put them whole, depending on your taste for decorating) on top of the chocolate sauce and add the blueberries. Place the whole tray in the fridge for about 20 minutes, until chocolate sets.