Pistachio Cookies

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These cookies have everything we want: chocolatey and nutty goodness, a crispy edge (thanks to the almond flour) that leads to a chewy center, and nutrient-dense pistachios and coconut oil. Even with their zero grains and refined sugars, these treats will fool any sweet tooth. We love how these don't spike our blood sugar like any average cookie would. 

This recipe yields 12 cookies

INGREDIENTS

  • 1/3 cup coconut oil (or butter)
  • 1/2 cup coconut sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups fine blanched almond flour, packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup of pistachios, chopped
  • 1/2 cup chocolate chips
  • Pinch of sea salt flakes, for topping (optional)
  • Extra pistachios (optional)
    #REF!
  • 76 grams coconut oil (or butter)
  • 63 grams coconut sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 220 grams fine blanched almond flour, packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 60 grams of pistachios, chopped
  • 40 grams chocolate chips
  • Pinch of sea salt flakes, for topping (optional)
  • Extra pistachios (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Line a large baking sheet with parchment paper. 

  2. In a large bowl, mix together melted coconut oil, coconut sugar, egg and vanilla extract until smooth and creamy. 

  3. Fold in almond flour, baking soda, and salt until combined. dd chocolate chips and pistachios, using a spatula until evenly distributed.

  4. Chill dough in the refrigerator for 30 minutes. 

  5. Make 12 even balls out of the dough and place on baking sheet. Bake for 11-12 minutes, until cookies begin to turn golden brown on the edges.

  6. Let cookies cool for 10-15 minutes before serving. Sprinkle flaky sea salt on top, if desired.

TIPS

**If opting for butter instead of coconut oil, unsalted butter will lend more control over the saltiness, and allow for a higher quality salt rather than the table salt that is used in most salted butter. Be sure to add in an extra ¼ teaspoon if so.

 

Gingerbread Cupcakes

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We call these cupcakes but they’re just as suited for the label muffin. Excellent for dessert or served with ghee and a hot cup of coffee in the morning, these baked treats showcase the best warming spices of the season. 

This recipe yields 12 cupcakes

INGREDIENTS

  • 2 ½ cups almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅓ cup molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ lemon, juiced
  • ⅓ cup coconut oil
  • 212 grams almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 113 grams molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ lemon, juiced
  • 113 grams coconut oil

Directions

  1. Preheat oven to 350 degrees fahrenheit. 

  2. In a large bowl mix together all the dry ingredients.

  3. In a separate bowl, mix together all the wet ingredients. 

  4. Slowly incorporate dry ingredients into the wet ingredients either with a whisk or a spatula. 

  5. Line a cupcake tin with cupcake papers. Fill ¾ of the way to the top. 

  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 

  7. Serve plain or with your frosting or glaze.

 

Pumpkin Pie with Pecan Coconut Crust

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​​We gave this classic Thanksgiving dessert the PrimaFoodie treatment by packing it with extra antioxidant-rich spices and sweetening it with maple syrup. Finishing it is a decadent pie crust made of pecans and shredded coconut.

This recipe yields 1 pie

INGREDIENTS


  • For the Crust:
  • 2 cups chopped pecans
  • ½ cup unsweetened shredded coconut
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • ¼ teaspoon sea salt

  • For the Topping:
  • 1 can pumpkin puree
  • ½ cup coconut cream
  • ½ cup maple syrup
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon grated lemon zest
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt

  • For the Filling:
  • 16 ounces chopped pecans
  • 4 ounces unsweetened shredded coconut
  • 2 ounces maple syrup
  • 2 tablespoons coconut oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla
  • ¼ teaspoon sea salt

  • For the Topping:
  • 15 ounces pumpkin puree
  • 4 ounces coconut cream
  • 4 ounces maple syrup
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon grated lemon zest
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt

Directions

  1. Add pecans to a food processor and chop until they form a rough sand texture.

  2. Add the rest of the crust ingredients and process until the mixture sticks together between your fingers. Approximately 30-45 seconds.

  3. Line a pie plate with parchment paper and press the pecan mixture into the bottom.

  4. Using an electric beater, whisk filling ingredients together.

  5. Pour filling into pie crust. 

  6. Bake at 350 for 35 minutes or until the filling is set. 

  7. Allow it to cool completely then refrigerate for 24 hours before serving.  

 

Roasted Rhubarb with Cinnamon and Dates

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Dates yield an incredible layered sweetness to any dish. Here they complement the tartness of the fresh rhubarb and the nuttiness of the cinnamon, resulting in a sticky, sweet dish that is perfect to enjoy for breakfast or as an after dinner treat.

This recipe yields 4 servings

INGREDIENTS

  • ½ cup (5-6) Medjool dates, chopped
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • 3 medium rhubarb stalks, chopped into cubes
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup water
  • 136 grams (5-6) Medjool dates, chopped
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • 3 medium rhubarb stalks, chopped into cubes
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 236 ml water

Directions

1. Preheat the oven to 350 degrees.

2. Add dates, vanilla, honey, and water to a pot and bring to a boil. Immediately turn down to a simmer and cook for 5-10 minutes to allow the liquid to reduce and thicken into a chunky paste.

3. Place rhubarb in a bowl and toss with date paste and cinnamon. 

4. Spread out on a baking sheet and roast for 25-30 minutes.

Tips

** Serve on top of coconut yogurt.

 

Coconut Ginger Turmeric Popsicles

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We like to think of these as evolved creamsicles. The rich coconut milk lends a satisfying creaminess that blends so nicely with the pepper, warm vanilla, and cinnamon. And the gorgeous bright color? That’s the anti-inflammatory turmeric. 

INGREDIENTS

  • 1 can full fat coconut milk
  • 4 tablespoons of honey
  • 2 teaspoons ground turmeric
  • ¼ teaspoon ground black pepper
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 can full fat coconut milk
  • 4 tablespoons of honey
  • 2 teaspoons ground turmeric
  • ¼ teaspoon ground black pepper
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen. 

Blackberry Bliss Popsicles

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Everything you need after a long day in the summer sun: The natural sugars from the antioxidant-rich blackberries blend with the tartness of the lemon juice and the floral notes of the rosewater to give your system a fancy, quenching treat. The bit of sea salt will help to replenish lost electrolytes. 

This recipe yields 6 popsicles

INGREDIENTS

  • 10 oz frozen blackberries
  • ½ cup water
  • 2 heaping tablespoons honey
  • 1 tablespoon rosewater
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ½ lemon, juiced
  • 285 g frozen blackberries
  • 120 ml water
  • 2 heaping tablespoons honey
  • 1 tablespoon rosewater
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ½ lemon, juiced

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

 

Rosemary Vanilla Popsicles

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Herby, bright, and juicy, these pops get their layered flavor from the warm vanilla, fresh rosemary, and sweet honey. 

This recipe yields 6 popsicles

INGREDIENTS

  • 2 cups of frozen strawberries
  • ½ cup water
  • ½ lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • ¼ cup honey
  • 260 g frozen strawberries
  • 120 ml water
  • 120 ml lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • 60 ml honey

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

Cucumber Ginger Mint “Mojito” Popsicles

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This is one of our favorite ways to highlight the season’s fresh cucumber. Plus, it’s a hydrating dose of vitamins on a stick. The ginger and mint add a little kick, while the honey adds a perfect amount of sweetness. 

This recipe yields 6 popsicles.

INGREDIENTS

  • 1 cucumber, peeled and chopped
  • ½ lime, juiced
  • ½ cup fresh mint leaves
  • 1 inch fresh ginger
  • 1 cup water
  • 4 tablespoons honey
  • 1 cucumber, peeled and chopped
  • ½ lime, juiced
  • 64 g fresh mint leaves
  • 2.5 cm fresh ginger
  • 240 ml water
  • 4 tablespoons honey

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

TIPS

**Beach Day Approved!

Avocado and Cacao Shake

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If you’re craving something rich and chocolatey, this decadent smoothie is an indulgent treat that is dense in nutrients. Buttery avocado and nutty almond milk blend together to give it a creaminess without any dairy. 

This recipe yields 4 servings

INGREDIENTS

  • 1 cup almond milk
  • 3 tablespoons cacao powder
  • 1 ripe banana
  • ½ avocado
  • 3 tablespoons honey
  • 12 ice cubes
  • 240 ml almond milk
  • 3 tablespoons cacao powder
  • 1 ripe banana
  • ½ avocado
  • 3 tablespoons honey
  • 12 ice cubes

DIRECTIONS

  1. Blend all ingredients together in a high power blender until smooth.

  2. Serve promptly.

TIPS
**For a more ice cream-like consistency, stop blending after about thirty seconds. For a smoother milkshake consistency, blend until all the ice is smooth.

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Pistachio Lemon Cake

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Pistachio flour is another gluten-free hero of the kitchen. It lends a hearty texture to this cake, along with a nuttiness that gets brighter with the addition of lemon and vanilla. And the color is stunning. Depending on what time of year it is, we love to top ours with fresh sliced citrus or seasonal berries. 

This recipe yields 1 9-inch cake

INGREDIENTS

  • 3 cups pistachio flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅓ cup olive oil
  • ¾ cup maple syrup
  • 3 eggs
  • 1 lemon, juiced
  • 1 teaspoon lemon extract
  • 1 tablespoon vanilla
  • Ghee or coconut oil for greasing baking pa
  • 380 g pistachio flour
  • 32 g coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 80 ml olive oil
  • 180 ml maple syrup
  • 3 eggs
  • 1 lemon, juiced
  • 1 teaspoon lemon extract
  • 1 tablespoon vanilla
  • Ghee or coconut oil for greasing baking pa

Directions

  1. Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Using a pastry blender or fork, mix together pistachio flour, coconut flour, baking soda, and sea salt.

  3. In a separate bowl, whisk together olive oil, maple syrup, eggs, lemon juice, lemon extract, and vanilla.

  4. Gently incorporate dry ingredients into wet mixture using a whisk or spatula. 

  5. Pour mixture into a well-greased 9-inch baking pan. (Ghee or coconut oil works well for this. Depending on your pan, you may need to use parchment paper, as well.)

  6. Bake for 20 minutes. Remove from the oven and allow to cool. Add toppings as desired and serve.  

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Chocolate Avocado Mousse

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Few desserts are as rich and silky as this chocolate mousse. Made with coconut milk and avocado for optimal creaminess, and maple syrup, dates, and banana for non-refined sweetness, this version is equally indulgent as it is nutrient-dense. And  it only takes minutes to whip up, making it a perfect impromptu treat.

This recipe yields 12 ounces (three 4-ounce servings)

INGREDIENTS

  • ¼ cup coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt
  • 60 ml coconut milk
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 avocado
  • 1/4 banana (frozen or room temp)
  • 3 pitted dates
  • 5 tablespoons cacao powder
  • A pinch of sea salt

Directions

  1. Place all ingredients into a high-power blender, starting with the liquid ingredients first to cover the blade. Blend until smooth.

  2. Divide into 4-ounce mason jars and chill in the refrigerator until ready to serve. 

  3. Garnish with raspberries or cacao nibs to taste and serve chilled.

Tips

**Banana can be an overpowering flavor. Start with one-quarter and add more as desired for flavor and consistency. 

**A food processor may be used in lieu of a blender. 

Linzer Torte Jam Cookies

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There are times when we’re craving a decadent dessert (hello, Red Velvet), and then there are times when a simple, lightly sweet cookie with a cup of tea is perfect. These gluten-free, vegan treats are inspired by the classic Linzer Torte Cookie. Nutty and jammy, the almond flour gives them a perfect richness and crumble. (They’re equally as good sandwiched or as an open-faced jam cookie.)

This recipe yields 12 cookies

INGREDIENTS

  • ¼ cup melted coconut oil
  • ⅓ cup maple syrup
  • ½ teaspoon vanilla extract
  • 2 cups almond flour
  • ½ cup hazelnut flour
  • ⅛ teaspoon salt
  • 32 g melted coconut oil
  • 80 ml cup maple syrup
  • ½ teaspoon vanilla extract
  • 260 g cups almond flour
  • 64 g hazelnut flour
  • ⅛ teaspoon salt

Directions

  1. Mix all wet ingredients in a bowl.

  2. In a separate bowl, mix all dry ingredients.  

  3. Slowly add dry ingredients to the wet and mix until well incorporated.

  4. Using a rolling pin, roll the dough until it is about ⅛ inch thick.

  5. Use cookie cutters to create fun shapes.

  6. Bake at 350 degrees Fahrenheit / 175 degrees Celsius for 7-10 minutes or until edges have started to brown.

  7. Remove from the oven and allow to cool. Top with PrimaFoodie homemade Berry Jam. 

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Red Velvet Muffins

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A healthy riff on a beloved treat, these PrimaFoodie-approved Red Velvet cupcakes get their deep crimson color from natural beets (which, in fact, were used in earlier recipes from the 1930s and 1940s). The rich cocoa, vanilla, and coconut oil bring the decadence to the next level.

This recipe yields 12 muffins

INGREDIENTS

  • 2 ½ cups almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅓ cup coconut oil
  • ¾ cup maple syrup
  • Juice of half a lemon
  • 1 tablespoon vanilla
  • 1 medium size beet (cooked and peeled)
  • 3 tablespoons cacao powder
  • 230 g almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 80 ml coconut oil
  • 180 ml maple syrup
  • Juice of half a lemon
  • 1 tablespoon vanilla
  • 1 medium size beet (cooked and peeled)
  • 3 tablespoons cacao powder

Directions

  1. Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Mix almond flour, baking soda, salt and cacao powder in a bowl and set aside.

  3. Place eggs, coconut oil, maple syrup, lemon juice, vanilla and cooked beets in a food processor and blend for about 15 seconds.   

  4. Slowly add the dry ingredients to the food processor and mix until fully incorporated.

  5. Scoop into a muffin tin.

  6. Bake for 20-25 minutes at 350 degrees Fahrenheit / 175 degrees Celsius. 

TIPS

**I cook mine on the shorter side, keep them on the counter then reheat them in the air fryer for 5-10 minutes and they come out lightly crisp on the outside and perfectly moist on the inside every time.

**To cook beets, fill the bottom of a pot with water and bring to a boil. Cut off the leafy green stem and place beet root in a steamer basket above the boiling water. Cover with a lid and steam for about 30 minutes or until beets are soft and can be pierced with a fork. Remove from the heat and allow them to cool. Once cool enough to handle, peel the skin off the beet root. Now they are ready to eat or use for baking.

**Always keep the beet root water from your steamed beets. You can drink it plain, or add it to a smoothie. It has wonderful nutrients and a beautiful red color.

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Almond Biscotti with Honey and Orange

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There’s something about the robust crunch, the warm anise, and the buttery almond that make biscotti so satisfying. These have all the appeal of the traditional twice-baked Italian biscuit but without the refined sugar or gluten. Cozy up with a few of these fresh from the oven, a piping cup of tea, and a novel.  

This recipe yields 20 pieces of biscotti

INGREDIENTS


  • For Biscotti:
  • 2 eggs
  • ¾ cup honey
  • ½ cup palm shortening
  • 2 tablespoons orange flavoring
  • 2 cups almond flour
  • ¼ cup coconut flour
  • ¼ cup arrowroot powder
  • 3 teaspoons star anise, freshly ground
  • 1-½ teaspoons baking powder
  • 1/4 teaspoon salt

  • For Topping:
  • 1 bar 100% cacao or unsweetened baking chocolate
  • 2 tablespoons honey
  • 1 tablespoon coconut oil
  • 2 cups sliced almonds or crushed pecans

  • For Biscotti:
  • 2 eggs
  • 175 ml honey
  • 64 g palm shortening
  • 2 tablespoons orange flavoring
  • 250 g almond flour
  • 32 g coconut flour
  • 32 g arrowroot powder
  • 3 teaspoons star anise, freshly ground
  • 1-½ teaspoons baking powder
  • 1/4 teaspoon salt

  • For Topping:
  • 1 bar 100% cacao or unsweetened baking chocolate
  • 2 tablespoons honey
  • 1 tablespoon coconut oil
  • 250 g sliced almonds or crushed pecans

DIRECTIONS

For Biscotti:

  1. In a stand mixer, combine eggs, honey, palm shortening, and orange flavoring until well incorporated.

  2. In a separate bowl, combine all dry ingredients and use a pastry blender or whisk to mix and break up any lumps.  

  3. Slowly add the dry ingredients to the wet mixture.

  4. On a baking tray covered with parchment paper, form the dough into a log shape. The dough will spread when baking, so keep the log thin and approximately 3 inches wide. 

  5. Bake at 350 degrees Fahrenheit / 175 degrees Celsius for 30 minutes.

  6. Remove from oven and let cool for 1 hour. 

  7. Slice into thin strips and lay flat on the baking tray. 

  8. Reduce the heat of the oven to 200 degrees Fahrenheit / 90 degrees Celsius and bake for another 45 minutes, flipping the biscotti halfway. 

  9. Remove from oven and allow to cool and harden. 

For Topping:

  1. In a double boiler, melt baking chocolate. 

  2. Add honey and coconut oil and mix well. 

  3. Prepare a bowl with sliced almonds or crushed pecans.

  4. Once fully melted, dip ends of biscotti in chocolate and roll through nuts. Set back on baking tray and refrigerate until the chocolate has hardened. Serve with your favorite cup of coffee. 

TIPS

**The dough will be very sticky and does not feel like a traditional dough; this is normal. You can form the log shape inside the parchment paper without even touching the dough. Pinch two sides of the parchment together and roll the dough back and forth inside the parchment. Release and check that it’s about 3 inches or desired width.

**After the second bake, it is normal for the biscotti to still feel slightly soft. It will harden into the traditional crispy texture after sitting at room temperature for a while. 

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Spiced Molasses Cookies

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The natural nutty quality of amaranth meets the rich flavor of molasses and an array of warming spices in these satisfyingly chewy cookies. As with all PrimaFoodie recipes, these are gluten-free and refined sugar-free.

This recipe yields 18 cookies

INGREDIENTS

  • 1 large egg at room temperature
  • ¾ cup ghee
  • ½ cup unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 2¼ cups amaranth flour
  • ⅔ cup honey
  • ½ cup coconut sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 large egg at room temperature
  • 96 g ghee
  • 120 ml unsulphured or dark molasses
  • 2 teaspoons pure vanilla extract
  • 290 g amaranth flour
  • 160 ml honey
  • 64 g coconut sugar
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg

Directions

  1. Mix together all wet ingredients with a beater.

  2. In a separate bowl stir together all dry ingredients.

  3. Slowly add dry ingredients to the wet mixture with a hand mixer. 

  4. Wrap dough in parchment and chill in the fridge for a minimum of 1 hour or overnight.

  5. Roll dough into small balls and place them on a baking tray with parchment paper.

  6. Bake in the oven at 350 degrees Fahrenheit / 175 degrees Celsius for 12 minutes.

Tips

** For a more traditional gingersnap cookie, cook 17-18 minutes.

 
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Peach Melba

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Elegance comes to mind when I make this famous French dessert, originally created by Auguste Escoffier for the grand opening of the Ritz Carlton Hotel in London. These rich, sweet and juicy peaches are topped with a bright raspberry sauce that really makes them pop.

This recipe yields 4 servings

INGREDIENTS


  • For Peaches
  • ½ cup water
  • ½ cup honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 1 cup raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

  • For Peaches
  • 120 ml water
  • 120 ml honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 2 peaches

  • For Raspberry Sauce
  • 128 g raspberries
  • 1 tablespoon honey
  • 1 teaspoon lemon juice

Directions

For Peaches

  1. Heat water, honey, lemon juice, and vanilla in a small saucepan over medium-low heat. 

  2. Once the honey fully dissolves and the liquid mixture begins to simmer, reduce heat and allow the liquid to thicken into a syrup. 

  3. Cut peaches in half leaving the pit on one side. Place the peaches face down in the saucepan of simmering syrup. Allow peaches to poach for about 2 minutes on each side. 

For Raspberry Sauce

  1. Place raspberries, honey, and lemon juice in a food processor, using the small bowl if it has one, with a chopping blade. 

  2. Pulse until mixture has a runny consistency.

  3. Sieve the raspberry seeds by pouring the mixture through a strainer using the back of a spoon to push the liquid through. 

  4. Drizzle on top of poached peaches.

  5. This dish can be served simply as is or layered over vanilla bean ice cream.

Tips

**Straining the raspberry sauce is optional. The seeds will create a more tart and textured sauce. Sieving makes a smooth and more elegant presentation.

 

Mint Sumac Sorbet

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I love the zesty, lemony zing of sumac, especially when combined with mint in a refreshing chilled dessert. This simple sorbet recipe blends these bright flavors with berries for a fresh, healthy dessert my family enjoys all summer.  

This recipe yields about 6 scoops.

INGREDIENTS

  • 4 heaping cups frozen mixed berries (approximately 2 10-ounce bags)
  • 1 cup fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • ½ cup honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt
  • 500 heaping grams frozen mixed berries (approximately 2 10-ounce bags)
  • 128 grams fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • 64 grams honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt

Directions

  1. Put all ingredients into a food processor and blend for 15 seconds.

  2. Using a spatula, fold ingredients over into themselves.

  3. Process another 15 seconds or until it forms a dough-like consistency. 

  4. Serve and enjoy.

Tips

**Can be stored in an air-tight container and frozen.
**Use as much mint as you like for taste.

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Chocolate Almond Butter Cups

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A healthier take on the classic Reese’s candy, these are gluten free, dairy free, and refined sugar free. I use my favorite baking chocolate from Sweet Laurel, which is made with just two ingredients: cacao and maple sugar. Almond butter offers more healthy fats, fiber, iron, calcium, and vitamin E than traditional peanut butter, which we rarely buy anymore for a number of reasons. (Here’s some helpful insight, which can help you make an informed decision about peanut butter.) Overall, I think these treats are decidedly more delicious than the classic version.

This recipe yields 12

INGREDIENTS

  • 1 cup coconut sugar
  • 1 tablespoon quinoa flour
  • 1/2 cup almond butter
  • 2 cups chocolate chips
  • 2 tablespoons maple flakes
  • 128 g coconut sugar
  • 1 tablespoon quinoa flour
  • 64 g almond butter
  • 260 g chocolate chips
  • 2 tablespoons maple flakes

Directions

  1. First, make your powdered sugar substitute by mixing the coconut sugar with the quinoa flour in a blender. 

  2. Combine the almond butter with the powdered sugar substitute.

  3. Melt the chocolate chips in a saucepan or a double broiler.

  4. Pour melted chocolate into thick layers in cupcake papers and place in the refrigerator for 10 minutes or until hardened. 

  5. Add almond butter mix on top of the first layer, then top with a second layer of chocolate.

  6. Top with maple flakes and place back in the refrigerator until the cups harden. 

Recipe Tips

*Make sure the foundation of chocolate is thick so that there is a good base to hold the almond butter and top layers to create the cups.

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Chia Pudding

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Chia pudding has a silky, satisfying texture and is, of course, packed with antioxidants and omega-3 fatty acids from the chia seeds. It's delicious with any nut milk you choose - brazil nut, hazelnut, cashew - or whole raw milk if you tolerate dairy. It’s a great place to sneak in adaptogenics, such as astragalus, as well. We enjoy this as a slightly sweet treat for breakfast or in the afternoon as a satiating snack.

This recipe yields 2 servings

INGREDIENTS

  • ¼ cup chia seeds
  • 1 cup Brazil nut milk
  • 1 tablespoon maple syrup
  • 32 g chia seeds
  • 240 ml Brazil nut milk
  • 1 tablespoon maple syrup

Directions

  1. Combine the chia seeds, Brazil nut milk and maple syrup in a small mixing bowl.

  2. Stir well and place in the refrigerator. 

  3. After 30 minutes stir with a knife to make sure the chia seeds don’t clump at the bottom.

  4. Leave in the refrigerator overnight. Serve chilled, with fresh berries on top, in the morning.

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