Lemon Blueberry Coconut Pancakes

These pancakes are made with whole spelt flour, unsweetened shredded coconut, a hint of lemon and antioxidant rich blueberries for a perfect weekend morning treat.

Read Article →

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.

Read Article →

Strawberry Tahini Crisp w/ Coconut Crème

This strawberry crisp is a classic with a twist. It’s vegan, gluten free, refined sugar free and oil free as it uses tahini in place of oil to hold the topping ingredients together, which adds a whole other dimension of flavour that complements the sweetness of the strawberries. It’s very lightly sweetened with maple syrup, as the ripe strawberries do most of the work in that department and served with a fresh cold coconut tahini crème to contrast the warm strawberry fillong and crisp almond oat and tahini topping.

Read Article →

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.

Read Article →