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Coconut Cookie Crumbles


All healthy, natural ingredients! Gluten, dairy and sugar free, enjoy!


  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup honey
  • 1/2 cup almond milk
  •  1 egg
  • 2 tbsps melted coconut oil
  • 1/2 tsp vanilla
  • 1 tbsps chia seeds


Mix together coconut flour, baking soda, salt and chia seeds, stir until combined. Add the egg, stir again. Mix in the coconut oil, honey, vanilla and milk. Stir until well mixed. Place the batter on a lined cookie sheet using a tablespoon. Bake at 350 degrees for 9-15 minutes, checking to make sure they don’t burn. Baking with coconut oil is tricky in assuring the cookies don’t burn or fall apart!

Super Healthy Banana Carrot Cake Muffins



  • ⅓ cup maple syrup or honey
  • 2 large ripe bananas, mashed
  • ¾ cup unsweetened applesauce
  • 2 eggs
  • 1 cup oat flour
  • ½ tsp salt
  • 1 ¾ tsp baking powder
  • 1½ tsp baking soda
  • 1 heaping tsp cinnamon
  • 1½ cups rolled oats
  • 1 cup carrot, shredded
  • ¼ cup chocolate chips, dates, or walnut (optional)

Optional Cream Cheese Icing:

  • ¼ cup non-fat cream cheese, softened
  • 2 tbsp milk
  • ⅔ cup powdered sugar


  1. Preheat oven to 350 degrees.
  2.  mix together bananas, sugar, and applesauce, with an electric mixer for about one minute.
  3. Mix in eggs, one at a time. Once combined, add in oat flour, salt, baking powder, baking soda, and cinnamon. Mix until batter is smooth.
  4. Stir in oats, shredded carrots, and chocolate chips.
  5. Pour batter into lined muffin trays and bake for 25-35 minutes.
  6. To make the glaze, whisk together cream cheese, milk, and powdered sugar. Add more sugar t, or more milk if you prefer it runnier.

Oil-Free Sugar-Free Banana Granola

banana gran


  • 1 ripe banana
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • ⅓ cup shredded coconut (unsweetened)
  • ⅓ cup chopped nuts
  • ¼ cup of dried fruit (optional)
  • ½ teaspoon of ground cinnamon
  • ¼ teaspoon of salt
  • ½ cup of maple syrup/honey


  1. Preheat the oven to 330°F (165°C). Line a large baking tray with non-stick paper.
  2. Mash the banana thoroughly in a large bowl, add the honey.
  3. In a separate bowl mix in the cinnamon, vanilla extract and salt. Add the oats, shredded coconut, nuts and dried fruit. Mix until well combined.
  4. Pour banana and honey mixture over the dry mixture and stir until fully mixed.
  5. Transfer the mixture to the baking tray. Bake for 30-40 minutes, mixing it around with a fork every 10 minutes . Once finished, allow the granola to cool.
  6. Once cooled, store in an airtight container.


Cinnamon Coconut Granola


Yields 2-3 cups


  • 1 cup rolled oats
  • 1 cup chopped nuts (I used a mix of almonds, hazelnuts, cashews, brazil nuts)
  • ½ cup shredded coconut (I used unsweetened)
  • 1 tbsp. dark brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. ground nutmeg (optional)
  • A pinch of salt
  • 1½ tbsp. chia seeds
  • 1½ tbsp. coconut oil, melted
  • ¼ cup honey or pure maple syrup
  • vanilla extract
  • ½ tsp. vanilla bean paste (optional)


  1. Preheat oven to 325 degrees and line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, stir together oats, nuts, coconut, almonds, dark brown sugar, cinnamon, nutmeg, chia seeds, and salt.
  3. In a medium bowl, whisk together coconut oil, honey/maple syrup, vanilla extract, and vanilla bean paste.
  4. Pour the liquid mixture over the oat mixture and stir until all the dry ingredients are well coated.
  5. Spread mixture in an even layer on the lined baking sheet and bake for 30-45 minutes, or until mixture turns a light golden brown. Check every 10 minutes and stir to make sure it doesn’t burn.

Let cool on the baking sheet before storing in an airtight container.


Healthy Apple Cinnamon Cookies




Came up with this recipe one evening and they turned out sweet, healthy, filling, and delicious! Perfect for breakfast or dessert!


  • 1½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons coconut oil (melted)
  • ½ cup plus 2 tablespoons plain greek yogurt
  • 1⅓ cup coconut sugar or unrefined sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 cups rolled oats
  • 1¼ cups diced apples


  1. Preheat the oven to 375°F (175°C) and line or grease a baking sheet
  2. Whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl and set aside.
  3.  In a large bowl mix together the melted coconut oil, greek yogurt, sugar, eggs, and vanilla. Let sit for 5 minutes to give the sugar a chance to dissolve, and then stir one more time.
  4. Add the dry mix to the wet mix and stir just until combined. Stir in the oats and apples, again stirring just until combined.
  5. Form the dough into about 2 tablespoons each and place on baking sheet.
  6. Bake for 10 – 12 minutes or until the middle appears to be set. They can burn easily so keep an eye on them!
  7. Let cool on the baking sheet before removing to a wire rack to cool completely.
  8. Store in an airtight container for about 3 days and then refrigerate to keep them fresh.

Chocolate Almond Chia Granola

Invented this first thing in the morning! It’s super healthy and energy packed, perfect for breakfasts with almond milk or greek yogurt and fruit, enjoy!

This recipe yields a smaller batch of granola, it can easily be doubled if you want more!


  • 1 1/2 cups of rolled oats
  • 1/2 cup of crushed almonds
  • 2 tablespoons chia seeds
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon coconut oil
  • 1/4 cup honey
  • 2 tablespoons cocoa powder
  • optional 1/4 cup of dark chocolate chips or raisons/dried fruit
  • optional 3 tablespoons brown sugar


Preheat oven to 275 Degrees Fahrenheit

In a large bowl, combine oats, chia seeds, cinnamon and crushed almonds and set aside. In a small pot on low heat, stir together honey, cocoa powder, salt and vanilla until well mixed. Pour the melted mixture over the oat mixture and stir everything together until it is thoroughly combined. Spread the mixture evenly on a greased or lined baking tray and (optional) sprinkle with brown sugar. Place tray in the oven for 50 minutes, stirring occasionally. Let cool before storing in an air tight container. Stays fresh for at least 3 weeks.

Healthy Pumpkin Breakfast Cookies

pumpkin bfast cookie

Wanted a new fall breakfast so I came up with these! They’re super quick, simple to whip up, and all healthy! I love crumbling them over greek yogurt as a better alternative to sugary granola. Enjoy!


  • 1 1/2 cups rolled oats
  • ¼ cup mashed ripe banana (1 banana)
  • 2 tablespoon brown sugar
  • A dash of almond milk
  • 1 tablespoon coconut oil
  • 1 egg
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 cup canned pumpkin
  • 2 tablespoons ground almond


Preheat oven to 325 Degrees and grease/line a cookie sheet.

  1. In a large bowl mix all ingredients together starting with the dry ones. (If using chocolate chips add those last)
  2. Drop by the spoonful onto greased cookie sheet.
  3. Bake at 325 for 9-12 minutes.
  4. Let cool for a few minutes on cookie sheet and then remove from pan to a cooling rack.

Makes about 15 cookies

Chocolate Peanut Butter Mini Muffins

Mini muffins are great for snacking, especially when you crave something sweet and delicious. At just 49 calories a muffin you can guiltlessly grab one on the go to satisfy that sweet tooth!


  • 1/4 cup (1/2 stick) butter
  • 1/4 cup peanut butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 6 ozs. Fage Total 0% Greek yogurt
  • 200 grams (1 1/2 cups) flour
  • 1 tsp. baking soda
  • 1 cup Ghirardelli bittersweet chocolate chips



Preheat oven to 375 Degrees and line mini muffin trays (makes about 50).

Cream together the butter, peanut butter and sugar. Mix in eggs and yogurt. Slowly add flour and baking soda. Fold in chocolate chips. Scoop batter into the lined mini muffin pan. Bake for about 12 minutes.


Healthy Apple Cinnamon Muffins

The only good thing about summer coming to an end is that fall is near, which means all the best cozy fall treats are begging to be made! I decided to create a healthy version of these apple oat muffins to kick off the fall baking season! Enjoy.


1 1/2    cup    rolled oats
1 1/4    cup    wheat flour, white, or all-purpose
1/2    cup    brown sugar
1    teaspoon    baking powder
3/4    teaspoon    baking soda
3/4    teaspoon    ground cinnamon
1/2    teaspoon    salt
1    cup    applesauce ( unsweetened )
1/2    cup    skim milk or almond milk
3    tablespoons   Greek yogurt
1/2    teaspoon    vanilla extract
1    egg white


1    tablespoon    butter ( melted )
1/4    cup    quick oats
1    tablespoon    brown sugar
1/8    teaspoon    ground cinnamon


Preheat the oven to 400. Line about 16 muffin tins with muffin liners and set aside.
In a large bowl combine the dry ingredients.
In a separate bowl combine the wet ingredients together. Stir wet ingredients into dry ingredients and mix slowly until just combined. (You can always throw in some dark chocolate chips if you feel like it).
Fill muffins tins or liners 3/4 full with batter. Sprinkle the topping over each muffin before baking for about 15-18 minutes.

Enjoy the warm, healthier treat for fall!

Chewy Red Velvet White Chocolate Chip Cookies

red velvet

Mmmmm you cannot go wrong with red velvet anything…ever. These cookies are a surefire way to anyone’s heart, trust me they never fail!


  • 1 1/2 cups all-purpose flour
  • 2 1/2 Tbsp cocoa powder
  • 1 tsp cornstarch
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 tsp white vinegar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 tsp red food colouring
  • 3/4 cup white chocolate chips


Start by Preheating the oven to 375 degrees.

In a mixing bowl whisk together flour, cocoa powder, cornstarch, baking powder and salt, set aside.In an electric mixing bowl beat together the butter, sugar and vinegar until pale and fluffy. Mix in egg. Add in vanilla and red food colouring and mix until blended (add more red if needed).

Slowly add in dry ingredients and mix just until combined. stir in white chocolate chips (you could also add half of the white chocolate chips then use other half to press into the tops of the rolled dough balls so more of them show through when baking).

Scoop dough out by the heaping tablespoonfuls and shape into balls. Transfer to parchment paper lined baking sheets and bake for 9 – 11 minutes. Let them cool for a few minutes before removing to a cooling rack.

Et voila! Perfect, warm, chewy red velvet deliciousness to share! Enjoy.