Coconut Bread Pudding

Coconut Bread Pudding

The second that I finished interviewing author Zoë Ferraris, I had to try Umm Ali. After multiple attempts to perfect the recipe, and about a million calories later, I think I have a winner. The best part is, the dessert looks deceptively fancy. By using frozen puff pastry, it cut down the prep time by half. Umm Ali would be a fun sweet to make for a Finding Nouf book club party. You can find out more about Zoë Ferraris’ page-turning mystery here. Continue reading

Greek Parfait

Greek Breakfast

I love parfaits in the springtime when it’s still a little too cold for smoothies. The breakfast parfaits I had in Greece were made with goat’s milk yogurt and honey. To make this parfait healthier and reduce the cholesterol, I blended plain non-dairy yogurt with a frozen banana and added a little vanilla powder to sweeten it up a bit. Top the yogurt mixture with antioxidant-rich berries, pomegranate seeds, unsweetened coconut flakes, and pistachios. It’s a fun recipe to make with children and a great alternative for dessert. Continue reading

Pink Power Shake

pink-power-shake

After a busy weekend, I can’t think of a better way to kick off this Monday with my favorite power shake. It tastes like a strawberry milkshake and has around 17 grams of plant-based protein. I also used pure vanilla powder for the first time. If you haven’t tried it in your smoothies, I highly recommend it. Continue reading

Royal Icing

eggless-royal-icing

Lately, I’ve been experimenting with royal icing made with aquafaba instead of raw eggs. So what is aquafaba? It’s the brine drained from a can of chickpeas. I know it sounds weird, but it really works. The best thing is, if you have a gingerbread house party, you’ll have chickpeas leftover to make hummus! Continue reading

Espresso Brownies

espresso-brownies

This dessert is not only delicious but gluten free, and dare I say, made with healthy ingredients. If you’ve never used brown rice flour, now’s the time to try. I often mix it with the more expensive gluten free all-purpose flour when baking. The brownies are also made with maple sugar – a wonderful alternative to refined sugar. Continue reading

For the Love of Cupcakes

cupcakes

Don’t forget the sprinkles!

I was on a gluten-free mission to make vanilla cupcakes that are just as moist and fluffy as my original recipe. With a little innovation and the right flour, I think I finally accomplished my goal. For all of you GF families, I hope you try them out. Now that it’s back to school we all deserve a cupcake or two! Continue reading