The Perfect Chocolate Mug Cake!

Mug Cake Recipe IG


2 Tbsp Potato Starch

2 Tbsp Cocoa Powder

2 Tbsp Coconut Sugar {or you can sub 1 Tbsp with Dark Chocolate chips!}

1/4 Tsp Baking Soda

1/4 Tsp Baking Powder

Pinch of Salt

1/4 Tsp Pure Vanilla

2 Tbsp Coconut Oil

1 Large Egg


In a large mug using a fork, mix together Potato Starch, Cocoa Powder, Coconut Sugar, Baking Soda, Baking Powder & Salt. Next, add in Vanilla & Coconut Oil and mix together until well combined. Add egg and mix until it becomes a smooth batter like consistency. *Tip: Make sure to scrape sides and bottom of mug to keep from having dry ingredients at the bottom. Place in microwave for 70 seconds {my microwave is 900 watts, adjust accordingly!} and let stand for one minute before removing…careful, it will be HOT! The texture should be light & fluffy and super delicious 😉







Spiced Gluten Free Muffins



Wet Ingredients:

1/2 cup Raw Honey

2 Large Eggs

3/4 cup Pumpkin Puree

1/3 cup Olive Oil

2 Tbsp Molasses

1 tsp Apple Cider Vinegar

Dry Ingredients:

1/2 cup Arrowroot Flour

1/2 tsp Sea Salt

2 tsp Pumpkin Pie Spice

1/3 cup Tapioca Flour

1-1/2 tsp Baking Powder

1/2 tsp Ground Cardamom 

3/4 cup Garbanzo Bean Flour

1-1/2 tsp Baking Soda


Preheat oven to 350°F. Line muffin tin with liners and set aside. In a large bowl, whisk together wet ingredients until smooth and set aside. In a medium bowl, using a sifter, sift together dry ingredients. Transfer dry ingredients to wet ingredients and mix together until well incorporated. Pour batter to muffin pan and fill the liners to the top. Bake for 20-25 minutes or until a toothpick comes out clean. Cool in pan on wire wrack for 10 before removing from the pan. Makes 12 muffins. ENJOY!




Date & Zucchini Muffins

 Food 5


1 cup Almond Flour

1/2 cup Coconut Flour

1 tsp Baking Soda

1/2 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Sea Salt

1/4 cup Olive Oil

1 tbsp Maple Syrup

2 Eggs

1 cup Grated Zucchini

10 Medjool Dates {chopped}


Preheat oven to 350 and line muffin tin with 12 liners. In a large bowl, mix together both flours, baking soda, baking powder, cinnamon, nutmeg & salt. Add in chopped dates and set aside. In a medium bowl, whisk together olive oil, maple syrup & eggs. Add in zucchini and mix well. Add the wet ingredients to the dry ingredients and mix until just combined. Scoop into muffin pan, filling them almost to the top. Bake for 20-25 min or until a toothpick comes out clean. Set aside for 5-10 min to cool slightly, then transfer to a wire rack to cool completely. Store in an airtight container…ENJOY!!




Coco-Nut Dessert Bar



1 cup Garbanzo Bean Flour

1/2 cup Almond Flour

1/2 cup Hazelnut Flour

2 scoops Vanilla Protein Powder {I used Sunwarrior}

1/2 tsp Baking Soda

1 tbsp Cocoa Powder

1/4 tsp Sea Salt

1/2 cup Coconut Sugar

2 Flax Eggs {2 tbsp flax meal + 6 tbsp water}

3 tbsp Coconut Oil, melted

1 tsp Almond Extract

1/2 cup Warm Almond Milk


Chocolate Spread of choice {I used Nikki’s Dark Chocolate Fudge Coconut Butter}

Shredded Unsweetened Coconut


Mix the flax egg ingredients together and set aside for 5 min. Preheat the oven to 350 and oil an 8 x 8 baking dish. In a large bowl, mix together the flours, protein powder, baking soda, cocoa powder, salt & coconut sugar. Next, add in the flax eggs, melted coconut oil, almond extract & warm almond milk. Mix well and pour into the baking dish. Bake for 25-30 min until top is golden brown and center is set. While still hot, spread on chocolate spread to create a thin even coating then sprinkle on shredded coconut. Allow to cool on counter top before covering and placing in the fridge. Once it’s completely cooled, cut into squares. Keep stored in an airtight container in the fridge for freshness. ENJOY!!



Cranberry Cashew Coconut Oatmeal Bake



1 1/2 cups old-fashioned rolled oats

1/3 cup chopped cashews

1/3 cup unsweetened coconut chips

1/3 cup dried cranberries

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp sea salt

1/4 cup maple syrup

1 cup almond milk

1 chia seed egg {1 tbsp of chia seed mixed with 2 tbsp of water, let sit for 5 min}

2 tbsp coconut oil, melted and cooled

1 tsp vanilla extract

3/4 cup unsweetened applesauce

1/4 cup unsweetened shredded coconut


Preheat oven to 375. Mix together oats, cashews, coconut chips, cranberries, baking powder, cinnamon, cardamom & sea salt in a medium size bowl. Set aside. In a large bowl, mix together maple syrup, almond milk, flax egg, coconut oil, vanilla extract & applesauce. Add dry ingredients to wet ingredients and mix until well blended. Pour into an 8 x 11 oiled {coconut oil} baking dish and top with shredded coconut. Bake for 35-40 min, until golden brown. You can eat as is or top with cashew cream {recipe below from The Healthy Apple} which is SUPER tasty!

Cashew Cream Ingredients:

1 cup raw cashews

1/2 cup water

2 tbsp raw honey

1 1/2 tsp vanilla extract

1 1/2 tbsp melted coconut oil

pinch of salt

pinch of cinnamon


In a small saucepan bring 2 cups of water to a boil, turn off stove, add cashews and cover for 10 min. Rinse cashews and add to a food processor along with the rest of the ingredients. Blend for 3-4 min until smooth. Can be stored in an airtight container for up to 4 days.






Blueberry Lemon Cake

Blueberry Lemon Cake{Gluten Free} (2)


1 cup all-purpose flour (I used Cup4Cup Gluten Free Flour)

3/4 cup semolina flour (I used corn meal)

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp kosher salt

Zest & juice of 1 large lemon

2 drops of lemon essential oil

1 tsp pure vanilla extract

1/2 cup melted & cooled coconut oil

1/4 cup coconut nectar (or honey)

2 eggs

1/3 cup coconut sugar

6oz. fresh blueberries


Preheat oven to 350 and lightly grease or spray an 8″ cake pan. In a large bowl, whisk together the all-purpose flour, semolina flour, baking powder, baking soda & salt. In a medium bowl, whisk together lemon zest & juice, lemon essential oil, vanilla extract, coconut oil, coconut nectar, eggs & coconut sugar. Add the wet ingredients to the dry ingredients and mix until just combined. Pour into cake pan and add blueberries to the top, pressing down gently. Bake for 30-35 min, checking the center with a toothpick to make sure it comes out clean. Let it cool and enjoy!