Blueberry Coconut Macaroon Cookies

These blueberry coconut macaroon style cookies were adapted from my Raspberry Coconut Macaroon Scones from last year. They’re vegan, refined sugar free, gluten free and oil free. They make a great addition to a brunch table, or a nice afternoon snack with or without tea.

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Lemon Coconut Curd & Kiwi Tartlettes

These tartlettes are gluten free, vegan, sugar free and oil free. The rustic crust is made with ground almonds & shredded coconut and naturally sweetened with medjool dates while the light and creamy Lemon Coconut Curd is made with a plain rice milk base, coconut butter, shredded coconut and sweetened with a touch of brown rice malt syrup. They make the perfectly delicious, fresh and light dessert.

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