Pumkin Spice Waffles

September 29, 2019

Pumkin Spice Waffles


2 ¼ cups oat flour*
1 tbsp baking powder
1 ½ tsp pumkin pie spice
½ tsp salt
3 large eggs
cup Califia coconut-almond milk
½ cup coconut oil
3 tbsp maple syrup or honey
cup pumpkin puree
1 tbsp vanilla extract


In a large bowl, whisk dry ingredients: flour, baking soda, pumpkin spice and salt, set aside.

In a small bowl, whisk eggs then add milk, oil, pumpkin, maple syrup and vanilla extract. Mix well.

Add the wet ingredients to the dry ingredients. Using a wooden spoon mix until incorporated. Set aside, allow batter to rest for 5-10 minutes.

Heat up waffle iron over medium heat.

Once waffle iron ready, give batter one last stir and add about 1/3 cup of the batter into hot waffle iron. I have a deep Belgian style waffle iron so used about 1/3 cup batter in each square. You may need less batter if your waffle iron is not as deep.

Once cooked, add your favorite toppings; butter, maple syrup, maple butter, pecans, pumpkin seeds, etc.

– To make oat flour, pulse whole rolled oats in food processor or blender until resembles flour-like consistency. You want to make sure you get it as fine as possible. The courser your flour the more crumbly your waffle might be.

– store extra waffles in freezer zip bags in the freezer, reheat in toaster or microwave

– Gluten-free (using GF oats) and dairy-free if made as is
– sub regular milk 1:1 ratio

Pumpkin Bread

September 22, 2019

Pumpkin Bread


1 ½ cups all-purpose gluten-free flour
½ tsp baking soda
1 tsp baking powder
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¾ tsp salt
1 cup pumpkin puree
2 eggs
½ cup coconut oil, melted
½ cup brown sugar
¼ cup granulated sugar
2 tsp vanilla extract
¼ cup pumpkin seeds
2 tbsp turbinado sugar, sprinkle over top (optional)


In a small bowl mix flour, spices, baking powder and baking soda, set aside

In a medium bowl, whisk pumpkin, eggs, oil, sugars, and vanilla.

Add dry ingredients to wet mixture and gently fold until combined.

In a prepared loaf pan, pour in batter and sprinkle with pumpkin seeds and turbinado sugar over top. Place in 350 degree F. oven for 50 minutes.

Let cool slightly and while still warm slice and spread on maple butter to melt.

-gluten-free and dairy-free if made as is
– Sub in regular all-purpose flour for the gluten-free flour, ratio 1:1
– if you don’t have coconut oil melted butter works too

Strawberry Rose Granola Pops

August 25, 2019

Strawberry Rose Granola Pops


8 strawberries, tops removed
1 ½ tsp lemon juice
1 ½ tbsp honey (more if your strawberries are tart)
4 containers Culina’s strawberry rose yogurt (20 oz total)
¼ cup coconut milk (Califia Go-Coconuts milk is a good choice)
4-6 strawberries, diced
6 tbsp granola (any type will do)
6 paper cups, 5 oz
6 popsicle sticks


In a food processor, blend 8 strawberries, lemon juice and honey. Pulse until mostly smooth (a few lumps is okay), set aside

In a bowl add yogurt and milk. Whisk until smooth, set aside

To assemble popsicles:
1. Place a couple spoonfuls of yogurt in each cup. Tap each cup on the counter to help with leveling out yogurt
2. Next spread 1-2 spoonfuls of strawberry sauce over yogurt, enough to cover yogurt
3. Sprinkle 1 tbsp granola over strawberry layer
4. Place in freezer 10 minutes

Remove popsicle from freezer and add another 2 spoonfuls of yogurt and top off with chopped strawberries

Add popsicle stick in each cup & return to freezer for at least 8 hours or overnight

When ready to eat, tear paper cups off popsicle, Enjoy!

Dairy-free, lactose-free, gluten-free*, vegetarian, vegan (sub out honey for maple syrup)
*If making this gluten-free be sure to use gluten-free granola

Honey Peach Jam

July 13, 2019

Honey Peach Jam


3 lbs ripe peaches (about 10 large peaches)
1 cup white sugar
½ cup honey
1 lemon, zest & juiced
8 half pint glass canning jars



Using a large deep pot check that you jars fit to allow for about 1/2 inch water above.
Bring water to simmer, add your lids for 5 minutes. Remove lids and set aside to dry.
Now bring same water to boil.
Once boiling carefully add your 8 jars without lids, allow to boil for 5 minutes. Remove and set aside to dry.
Now your jars and lids are ready for canning.


In a large pot bring water to boil.
On each of the peaches cut an X on the bottom. This will help the peeling process later.
Prepare a large bowl with water and ice to create an ice bath.
Once the water is boiled add your peaches. After about 1 minute remove peaches and place immediatey in ice bath.
Now you can remove the skin from each peach easily, starting at the bottom where you made the X cut.

Now that the skin is removed from the peaches, core all your peaches. Take 4 of your peaches and pulse in a food processor allowing some chunks to remain. With the other 6 peaches chop into small pieces.

In a large heavy bottom sauce pan, combine peaches, sugar, honey and lemon juice and let sit 15 minutes and up to 1 hour.

Bring the mixture to a full boil over medium-high heat, stirring occasionally. Reduce heat to medium and allow to simmer about 1 hour, until liquid has reduced significantly, is thick and jelly-like. As the jam begins to thicken you’ll want to stir more frequently to prevent burning.

While your jam is hot, carefully ladle jam into your prepared glass jars, leaving about 1/4-1/2 inch from the top. Place the cap and gently screw on the lids, leaving them a little loose.
***I filled 7 1/2 jars with this recipe

Return your large pot of water to boil once more. Once boiling, gently submerge your filled jars making sure there is about 1/2 inch water above and boil for 10 minutes. Remove from boiling water and set aside to cool. You will hear pops as your lids seal. Once cooled, tighten you lids.

To check that your lids have sealed properly, gently press down on the center of the lid. If it pops up and down, its not sealed. If that should happen, just store the jars in the fridge and use within 3 weeks.
Properly sealed jars can be stored in the cupboard for 12 months.


June 2, 2019



1 cup All purpose flour
¾ cup Spelt flour or buckwheat flour
1 ½ tbsp Baking powder
1 tsp Cinnamon
3 Eggs
2 cups Califia Farms coconut-almond milk
1 tbsp Honey
1 Banana, mashed
1 tbsp coconut oil
2 cups Carrots, shredded
cup Coconut shreds


In a medium bowl, whisk together flours, baking powder and cinnamon and set aside.

In a small bowl, whisk together 3 eggs, coconut milk and honey until well blended.

Pour liquid ingredients into dry mixture. Gently fold with spatula until moist and no dry streaks are visible.

Add mashed banana and coconut oil. Continue to fold gently until incorporated.

Add shredded carrots and coconut, gently fold into batter until incorporated.

Set waffle iron setting to 3, once waffle iron is heated and ready for use add about 1/3 cup waffle batter to each square. If using a smaller waffle iron may need less batter. Cooks for 3-5 minutes depending on how crispy you want your waffle.

peanut butter, maple syrup, butter, berries, bananas, walnuts, coconut shreds, etc.

Store cooked waffles in sealed container or baggie in the fridge up to 3 days
Ideally, freeze waffles on cookie sheet for 2 hours than place in freezer bag for up to 3 months. Frozen waffles reheat better than refrigerated ones.


February 23, 2019



½ tsp garlic, minced
½ tsp fresh thyme, minced
½ tsp fresh rosemary, minced
2 tbsp fresh parsley, minced
2 tbsp Parmesan cheese, grated
4 Eggs
2 tbsp Half and half
1 tbsp Butter
2 Slices toasted bread


Preheat oven to broiler setting and place oven rack about 6 inches below the heat

In a small bowl combine garlic, thyme, rosemary, parsley and Parmesan cheese. Set aside

In 2 small bowls carefully crack 2 eggs in each bowl.

In 2 ramekin dishes add 1/2 tbsp butter and 1 tbsp half and half in each. Place ramekins on a cookie sheet and place under broil for few minutes until bubbly.

Quickly and carefully add 2 eggs to each hot ramekin. Sprinkle parm-herb topping evenly over eggs

Place back in oven under broiler for 6 minutes or until your desired doneness.

Remove eggs from oven and allow to set for 60 minutes. Eggs will continue to cook some. Serve with toasted bread


February 22, 2019



1 cup Almond flour
½ cup Oats
¼ cup coconut flour
5 tbsp coconut oil, melted
¼ cup Coconut sugar
2 tbsp Maple syrup
1 tsp Baking powder
1 tsp Vanilla extract
Raspberry jam


Preheat oven to 350 and prepare baking sheet with parchment paper

Put all ingredients in a large bowl, mix well.
If dough seems dry, add a little more oil as needed for dough to stick together

Form dough into thick patties and using your thumb gently press an indent in the center

Bake 15 minutes, remove from oven and add 1 tsp of jam in the middle. Bake for another 4 minutes

Let cool completely to allow cookie to crisp up. I think these cookies are best left out to maintain crispness


February 18, 2019



Coconut oil or EVOO to coat muffin tin
4 medium yukon gold potatoes, peeled & grated
2 tbsp unsalted butter, melted
½ cup Parmesan cheese, shredded & divided
salt & pepper
12 large eggs
2 tbsp chives, chopped
1 tbsp fresh Italian parsley, chopped



Set oven temp to 425 degrees

Place grated potato in a cheesecloth or clean kitchen towel. Gently squeeze out the excess liquid

In a medium bowl, mix potatoes, melted butter, 1/4 cup of grated cheese, salt and pepper to desired taste

Form potato mixture into prepared muffin tin by gently pressing with your fingers a thin layer along the bottom and up the side of the muffin cup

Bake until potato is lightly golden, about 15-20 minutes. Remove from oven, decrease oven temp to 350 degrees

In each muffin tin gently crack 1 egg and sprinkle the tops of each egg with chives, parsley and remaining cheese

Bake until eggs are done to liking, about 13-15 minutes

Top eggs with sour cream, avocado or salsa

The day before, prepare the potato portion of the recipe by following steps 1-5 (skipping the egg part)
Once cooled. Remove potato nest from muffin tin and store in airtight container in refrigerator (potatoes will keep their shape)
When ready to prepare, place potato nest back into prepared muffin tin and continue steps 6-7