Kick your mornings into gear with these power packed muffins! With just four main ingredients, these Sweet Potato Banana Bites are gluten-free, easy to make and they make a great snack for both kids and adults!

you will need: ripe bananas, sweet potato mash, eggs & nut butter. 

For recipe Click Here

Super yum. Don't forget about dessert's too! This one is filled with wholesome ingredients and even boosts a hidden kale element to up the antioxidant levels. 

What human of any age doesn't love this simple and yummy dessert? Make it vegan by using coconut oil in the batter and a coconut milk whipped cream. It's soooooooo good!

you will need: bean flour mix, strawberries, & chilled coconut milk to make vegan

For recipe, click here

These are the best! I am not a huge peanut fan so I sub in roasted almonds or pistachios. These are sweetened with dates and are a great snack to have little hands help you with! 

Check out the recipe here.

This recipe is great for muffins too, just cut down your cook time. I use Bette Hagman's Four Flour Blend here, but an all purpose gluten free works well too. 

Recipe can be found here

Have you heard of Erin Ireland? I'd like to think we are BFF's, she just doesn't know it yet. Sure we've tweeted and she's a gal after my own heart here on the WestCoast, but it's her TO DIE FOR Vegan recipes that really have my heart. These cookie balls are better than anything you've ever tasted. I PROMISE. You will think these are the real deal. 

Click the pic (or here) to be redirected to the full recipe or

I have a real sweet tooth for fudge, and this recipe is one that I can get behind. With just THREE ingredients and no refined sugar, this is a total winner.  

For recipe, visit Arman's website here.

This simple snack requires you to melt chocolate and throw stuff at it. I know you can do it! Check out the recipe here. 

If you follow me on instagram, you might remember I made this cake in my rice cooker one day and my whole culinary world was transformed! Check out my recipe here and use whatever stone fruit you have on hand

1 cup kale (de-stemmed)

1 banana

1/2 avocado

1/2 kiwi

1-2 tablespoons unsweetened flaked coconut

2 scoops vanilla protein powder

1/2 cup unsweetened vanilla almond milk

ice

I love baking with beans, it's one of my favourite little kitchen secrets from my kids. A great way to hide some serious protein, and not feel too guilty about it all. Keep black and white beans stocked in your cupboards and there will never be an excuse for why you can't jam more protein anywhere!

Click the photo or here for full recipe details.

Well HELLO, Lover. This take a little bit of prep, but what yummy dish doesn't? Another treasure for Erin over at It's To Die For, this one is great for special occasions like Thanksgiving or Christmas, or shedding 5lbs. Whateves. There is only one rule: You make these you HAVE TO SHARE. With me. ASAP.

Click the pic or here to get your hands on this recipe you'll sure to print, laminate and sleep with under your pillow every night. 

makes 3 dozen

INGREDIENTS

===Cookies===

½ cup unsalted butter, at room temperature

⅓ cup sugar

1 egg white

½ teaspoon gluten-free pure vanilla extract

½ teaspoon pure almond extract

1 ¼ cups gluten-free flour blend*

⅛ teaspoon salt

===ICING===

1 cup powdered sugar

3 Tablespoons milk

½ teaspoon pure almond extract

food colouring

Sprinkles

INSTRUCTIONS

In a large mixing bowl, cream together butter and sugar. Beat in egg white, vanilla extract, and almond extract. Add in the flour and salt, mixing thoroughly.

Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 2 hours.

Preheat your oven to 350 degrees F.

Place your chilled cookie dough on a silicone baking mat or a large sheet of parchment paper, cover with a sheet of plastic wrap, and roll the dough to about ¼” thickness using a rolling pin. Place the rolled out dough back in the refrigerator for 15 minutes to chill.

Once the dough is rolled out and chilled, cut into desired shapes and place the cut outs on a baking sheet, working quickly.

Repeat steps 4 & 5, until all the dough is cut out.

Bake cookies for 8-10 minutes, or until just barely starting to brown on the bottom. Remove from oven and allow to cool completely.

Once the cookies are cool, mix all of the icing ingredients together, except for the food colouring. Separate into 3 small, deep bowls. Add two drops of blue food colouring to one bowl, and two drops of food colouring to another bowl, stirring both until colour is fully incorporated.

Dip each cookie into the desired frosting and then add sprinkles on top. Allow the cookies to set completely before eating.

makes 8 dozen cookies

Ingredients:

3 tbsp ground flax meal
9 tbsp water
1/4 cup coconut oil, melted
1/2 cup maple syrup
2 tsp vanilla
1/2 cup baking cocoa
2 1/2 cups gfree flour blend*
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp salt
Icing sugar for rolling, approx. 1 cup

Method:

Preheat oven to 350℉

Place flax in a large bowl, add water and mix with a whisk. Let stand for 5 minutes

Add melted coconut oil, maple syrup, and vanilla and mix well.

Sift in dry ingredients, mix until the dough comes together.

Roll into 1 inch balls. Roll each ball in icing sugar in small bowl until coated.

Arrange 2 inches apart on greased or wax lined baking sheets.

Bake for ten minutes. Cookies will be soft. Let stand on sheets for 5 minutes then transfer to a wire rack to cool.

Super moist and fudgy double chocolate glazed donuts. Heck yea!

For the Doughnuts

3/4 cup GFree flour mix

1/3 cup cocoa

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/4 teaspoon salt , to taste

2 and 1/2 tablespoons melted coconut oil, cooled to room temperature

1 egg (use flaxseed egg for vegan)

1/4 cup packed brown sugar*

3 tablespoons granulated sugar*

1 and 1/2 teaspoons vanilla

2/3 cup buttermilk , or 1 teaspoon vinegar mixed with 2/3 cup milk (prefer almond)

For the Glaze

3/4 cup icing sugar*

3 tablespoons cocoa

3-4 tablespoons coconut cream

2 teaspoons corn syrup light or dark

sprinkles optional

Instructions

Preheat the oven to 350F degrees. Spray a doughnut pan with non-stick cooking spray.

In a medium bowl whisk together the flour, cocoa, baking soda and salt.

In a separate medium bowl whisk together the melted oil, egg, sugars, vanilla & buttermilk.

Add the dry ingredients into the wet & whisk until combined. The batter will be thick.

Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.

Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.

Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack

While the doughnuts are cooling, make the glaze. Whisk together the icing sugar, cocoa and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.

Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.

*Healthy Alternatives:

To cut down on some of the sugar in this treat, you can use sweeteners like stevia and stevia mixed with black strap molasses (for added iron, calcium and magnesium & to re-create brown sugar) and natural syrups for the icing. Mix as directed about with similar amounts, taste-testing as your go.

I love these topped with white icing and sprinkles like here or chocolate glaze from these double chocolate donuts.

Ingredients

1 cup GF flour

1 teaspoon baking powder

1 teaspoon xanthan gum

1/4 teaspoon salt

1/4 cup granulated sugar*

1 egg (or flax egg for vegan)

1/4 cup buttermilk, or 1 teaspoon vinegar mixed with 2/3 cup milk (prefer almond)

3 tablespoon milk

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract

For the Glaze

3/4 cup icing sugar*

3-4 tablespoons coconut cream

2 teaspoons corn syrup light or dark

sprinkles optional

Instructions

Preheat the oven to 350F degrees. Spray a doughnut pan with non-stick cooking spray.

In a medium bowl whisk together the flour, cocoa, baking soda and salt.

In a separate medium bowl whisk together the melted oil, egg, sugars, vanilla & buttermilk.

Add the dry ingredients into the wet & whisk until combined. The batter will be thick.

Spoon the batter into the prepared doughnut pan. Or pour the batter into a ziplock bag, cut off the bottom corner, and pipe the batter into the prepared tin.

Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.

Allow doughnuts to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack

While the doughnuts are cooling, make the glaze. Whisk together the icing sugar and about 2 tablespoons cream. Add the corn syrup and slowly add the remaining cream until the glaze is smooth.

Once the doughnuts are cooled, dip the top in the glaze and sprinkle with sprinkles.

*Healthy Alternatives:

To cut down on some of the sugar in this treat, you can use sweeteners like stevia and stevia mixed with black strap molasses (for added iron, calcium and magnesium & to re-create brown sugar) and natural syrups for the icing. Mix as directed about with similar amounts, taste-testing as your go.