Banana Hemp Smoothie

Believe it or not, I haven't eggs with my breakfast all week. I know. I know. But this smoothie is just too good...

Banana Hemp Smoothie

1 frozen banana
1/3 cup frozen blueberries
Handful of fresh spinach
1/4 coconut milk (the concentrated canned kind)
2 tbls hemp seeds


Throw all ingredients in a food processor. Pulse. Blend. Consume ;)

A Yummy Variation:

1 frozen banana
1 tsp cocoa powder (vs blueberries)
Handful of fresh spinach
1/4 coconut milk
2 tbls hemp seeds

From the looks of it, I didn't really have the patience to blend this one up very well...

Mmm... I'm thinkin' this one is good for breakfast, lunch, dinner, snack or heck even dessert ;)

Sugar-Detox Variation: 

2 handfuls of fresh spinach
1 semi-frozen* green-tipped banana
1/2 cup cold water
1/4 cold coconut milk (from a can, full fat, organic)
2 tbls hulled hemp seeds 

Enjoy ;)

Grain-Free Cherry Zucchini Bread

I've likely said this before because I tend to become very enthusiastic about food and especially bread, but I'm pretty sure this is my best grain-free bread yet. Seriously, the consistency is awesome, it's not too sweet and it's perfectly moist.

So, last weekend during my lovely Sunday grocery shopping, I completely spaced the fact that I am going out of town for a few days and proceeded to buy groceries as normal for the week. Which meant a lot of fresh produce. Ooops. What to do? Freeze some, give away some and oooh bake some ;)

Baking and listening to music is one of my favorite things to do. So, I turned on some tunes (Warren Haynes and Slightly Stoopid are my current obsessions) and experimented... 

Grain-Free Cherry Zucchini Bread

1 1/2 cups shredded zucchini (I peeled mine first but you don't have to)
4 eggs
2 tbls honey
1 tsp vanilla
1 1/2 cups blanched almond flour
3 tbls arrowroot powder
2 tbls macadamia oil (or olive or coconut oil)
1 tsp baking soda
1 tsp baking powder
Dash of sea salt
1/4 cup fresh cherries, chopped


Place the shredded zucchini in a large mixing bowl and add the eggs. Whip up the eggs with the zucchini and then add in the honey and vanilla. Mix until all liquids are incorporated. Next, add in the almond flour, arrowroot powder and macadamia oi mix well until a batter forms. Add in the baking soda, baking powder, salt and mix thoroughly. Lastly, fold in the cherries and stir until they are spread throughout.

Grease a bread pan with coconut oil and bake at 350° for about 25 minutes, cover with foil and bake at 300° for about another 7 minutes.

Mmm... Love...

Enjoy ;)

-Sunshine Girl

Grain-free Strawberry Rhubarb Biscuits

I'm not sure what to say about this recipe other than I'm just flat out proud.

This dessert rocked.

I know, I need to work on the humble thing...

Grain-less Strawberry Rhubarb Biscuits:

The recipe for the biscuits was adapted from Multiply Delicious (thank you kindly ;) 

6 egg whites (organic, cage free)
1/4 coconut flour
3/4 cup almond flour (blanched or unblanched, I used unblanched)
Dash of sea salt
1 tsp baking powder
2 tbls macadamia oil


Combine the coconut flour, almond flour, salt, baking powder and macadamia oil into a medium sized mixing bowl and place in the refrigerator for about 20 minutes. The dough will be crumbly and not thoroughly mixed but that's OK.

Preheat the oven to 400 degrees. Plop the egg whites into a small bowl and whip vigorously until they start to turn white and froth. Pour the egg whites into the dough mixture and stir well. It will be a bit wet- that's OK too ;)

Form small biscuits (I made 5) and place onto a baking sheet with parchment paper.

Bake at 400 degrees for about 12 minutes. I turned the oven off and left them in there for a bit to stay warm while I prepared the strawberry rhubarb.

Strawberry Rhubarb Filling/Topping: 

1 rhubarb stalk, diced
~ 7 strawberries, sliced
1/4 cup water
 2 tbls honey 


Heat the water on low and add in the diced rhubarb. Cover and let simmer for about 10 minutes. The water from the rhubarb will create more 'juice.' Add in the honey and stir around a bit. Cover and simmer for about 7 more minutes. Add in the sliced strawberries and simmer for about 3 more minutes.

Prepare how ever you like ;) I sliced the biscuits in half and put some of the strawberry rhubarb atop and in between.

Umm... delightful.

 Enjoy ;)))

-Sunshine Girl

Chocolcate Prune Squares

Careful... we all know what prunes are notorious for... Oh, but a little is good for ya.' In fact, very good for you. Prunes are in case you didn't know or remember, dried plums. They are not only loaded with antioxidants, they are a great source of soluble fiber and help to lower cholesterol. OK, blah, blah, blah... On with these no-bake super quick n' easy bars. (Here is more on the great prune if you're that interested).

Chocolate Prune Squares:

9 oz pitted prunes
1 cup unblanched almond flour
1/2 cup unsweetened coconut flakes
1/8 tsp seat salt


1 cup chocolate chips (dairy, soy free - I use Enjoy Life)
1/8 tsp sea salt 


In a food processor or small blender, blend up the prunes so that they are completely broken down. Add in the almond flour and blend some more. A dough will start to form. Lastly, add in the coconut flakes and salt and mix well.

Spread the dough evenly in a glass dish (~5x7"). It took using a spoon and some elbow grease for me to get these out so you could line the dish with foil or parchment paper.

Heat the chocolate chips in the microwave for 1 minute, stir and heat for another minute. They should then be just about melted, stir in the salt and whisk. The rest of the chocolate chips will melt.

Pour the chocolate over the dough. I sprinkled some coconut flakes over top as well.

Allow to cool for a few minutes and then place in the fridge to set (I did overnight). Take out about an hour prior to cutting up into bars to ease cutting them as the chocolate will be hardened.

Makes ~ 8 squares

I wrapped mine in cellophane so that they can quickly be grab-n'-go.

Oh my goodness... delicious lil' protein & antioxidant bites... 

Enjoy ;)

-Sunshine Girl

Cherry Apple Bread

I went through Granny Smith apple phase where I was eating them pretty much every day and then I got tired of them but I had some on hand that I didn't particularly feel like chomping into so I thought why not chop them up and bake a bread?

Well, this was indeed an experiment. If I had to do over, I would add more flour and perhaps another egg or use less apple but all-in-all, I'd call it a baking success.  I wasn't sure if cherry would go well with it but it sounded good at that time. And it was :)

Cherry Apple Bread:

2 1/4 cup brown rice flour
1 tbls arrowroot flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
3 eggs
1 tbls vanilla
1/4 cup honey
1/4 cup cherries
2 tbls 100% cherry juice
3 cups peeled and diced granny smith apples
1/3 cup coconut oil, melted


In a large mixing bowl, whisk together all of the wet ingredients except for the coconut oil and fruit. Add in all of the dry ingredients and blend thoroughly. Next, add in the fruit and lastly the coconut oil. Once everything is blended together, pour into a greased loaf pan (I used coconut oil) and bake at 350 for 20 minutes. At 20 minutes, cover the bread with foil or another pan and bake for another 25 minutes or until a toothpick comes out clean.

Enjoy (fresh and warm out of the oven ;))

-Sunshine Girl

Oat Fruit Bars/Cookies

I made these in the shape of a cookie, but myself and some others actually think this more like a 'fruit bar.'

Moving into a new home, I wanted to make my kitchen smell yummy, try out my oven and I had to do something with three bananas.

I wanted to do something a little different and didn't want to use eggs because well, I eat a ton and same with nuts so I did what I usually do and perused the Web and eventually concocted my own recipe.

This recipe is highly customizable, so try some different things and let me know how it goes ;)

Oat Fruit Bars/Cookies:

3 very ripe bananas
2 cups certified gluten-free oats
1 tsp vanilla
1/3 cup chocolate chips (dairy, soy and nut free)
1/4 cup dried sour cherries, no sugar added
1 tbls honey
1 tbls fig jam
1/3 cup (actually I used a little less) coconut oil, melted


Mash the bananas in a large mixing bowl, add in the vanilla, honey and fig and mix well. Add in the rest of the ingredients and blend thoroughly until a batter starts to form. Grease a cookie sheet with coconut oil and bake at 350 degrees for 15 minutes, at 15 minutes turn down to 300 degrees and bake for 7 minutes then turn the oven off and leave in for about another 4 minutes. I baked them this way for two reasons: 1) I wanted the them to be very soft and 2) I didn't want to burn the bottoms since there is a lot of fruit in these I thought it could happen easily.

Yields ~ 11 medium sized cookies

I will experiment with this, I think you could actually drop onto the pan in one piece (about 1/4" thick) and cut into bars, or bake in a glass baking dish and cut into bars. Either way, they are still quite delicious.

These are super moist and chewy. You could add some nut butter to bring some hardening to them if desired. I highly suggest storing these in a refrigerator. 

Caution: These are extremely addicting...

Enjoy ;)

-Sunshine Girl

'Traditional' Chocolate Cake

Fluffy. Moist. Melt in your mouth and all of the other words and phrases when you think 'chocolate cake.' This embodies most of those. At least, the ones that come to my mind ;) As I try to remain humble in my baking endeavors... this one was quite amazing. Like, eat out of the baking pan amazing...

OK, so I'll work on the humble part.

'Traditional' Chocolate Cake: 

1 1/3 cup brown rice flour 
3/4 cup organic cane sugar 
2 1/2 tbls cocoa powder 
1 tsp baking powder 
1/4 tsp sea salt 
1/4 tsp vanilla
3/4 cup unsweetened coconut milk
1 egg
1/2 cup coconut oil (melted)


In a large mixing bowl, combine all of the wet ingredients, excluding the coconut oil, together mix well. Then add in the dry ingredients and blend thoroughly. Lastly, pour the melted coconut oil in and combine well. Grease a small glass cake pan or pie dish with coconut oil, pour the batter in and bake for about 30 minutes (or until a toothpick comes out clean) at 350 degrees.

All done ;)
I titled this 'traditional' because it's the first gluten/dairy free chocolate cake that tastes like a chocolate cake that I remember eating when I use to eat the 'real deal.' It may not be primal - but I will allow myself to eat it evvvery so often... even out of the pan...

Enjoy ;)

-Sunshine Girl

Cranberry Chocolate Pie

Rich and tart. Wow.

But amazing if I do say so myself. I would tweak this the next time I make to add some more diversity in flavor but overall it was a nice treat and kind-of guilt-free ;)

I must be getting lazy because I can't take credit for this recipe either, it is adapted from the version on Paleo Diet Lifestyle.

Cranberry Chocolate Pie:


2 cups almond flour (I used unblanched but blanched would also work)
Dash of sea salt
1 egg (organic, cage-free)
2 tbls melted coconut oil (30 seconds in the microwave)


8-10oz of dairy/soy free chocolate chips
1/2 cup almond milk (can you use any alternative)
1 bag of frozen cranberries (or 18oz) 

Blend all of the ingredients for the crust in a medium size bowl - add in the ingredients as it appears in the list above, topping off with the coconut oil. It will start to form a wet dough-like consistency. If it's crumbly that is OK but if it's dry try adding a little more oil or some water- just a little...

Form the crust in a well oiled (coconut oil) glass pie dish. It should be a bout 1/8th or so thick all throughout. Bake at 375 degrees for about 20 minutes or until the edges become brown.

Allow to cool for about 30 minutes.

Once the crust is cooled, prepare the chocolate filling:

Bring 1/2 cup almond milk to a simmer and add in the chocolate chips, take off the heat and stir stir stir until all the chips are melted.

Pour the chocolate in the pie crust.

Place the chocolate filled pie in the fridge for a minimum of two hours.

Meanwhile, spread the frozen cranberries on a baking sheet and 'bake' for about 7 minutes on 375 degrees. You'll see that some of them have popped and they should be soft.

Place the cranberries in a small bowl and set in the fridge.

After the chocolate has set for about two hours, pour the cranberries on top.

OK -that's it! Stay tuned for another version. I'm thinking adding a vanilla concoction to the cranberries to balance out the flavors.

I suggest keeping in the fridge and then remove about an hour before it's ready to serve and then keep the remainder in the fridge.

Enjoy (after a nice hike in the sunshine ;))

Grain-Free Vanilla Pound Cake

Wha??? Yes, grain-free pound cake. I was quite impressed by this and super thrilled that it turned out for my friends birthday. I asked him what kind of cake he wanted and he said vanilla or lemon pound cake. I voted for the vanilla.

And as you could guess, I researched. And researched some more.

This not only resembled a pound cake- it tasted like a pound cake. With four other people at our dinner all grain and gluten eaters, it received a glaring thumbs up from everyone.

While I just said, "Oh great, I'm glad that you enjoyed it." What I really meant was "I know! This is awesome! I had no idea that it was going to turn out so well!" LOL 

The frosting actually fluffed up this time, thrilled. You can view that recipe here.

The recipe below was adapted from Something Sarah Loves.

Grain-Free Vanilla Pound Cake

6 eggs, organic cage-free
1/3 cup wildflower honey
2 tablespoons vanilla extract
1/2 cup coconut flour
Dash of sea salt
3 tablespoons organic cane sugar
1/4 tsp baking soda
1/2 cup melted coconut oil


In a large mixing bowl, whisk the eggs, honey and vanilla. In a smaller bowl, combine the coconut flour, salt, sugar and baking soda. Combine the dry ingredients with the wet and stir well. Lastly, pour the coconut oil in and mix into the batter.

In a coconut oil greased pan of your choice (I used a bunt pan), pour the batter in and bake at 350 degrees for about 45 minutes.

Allow to cool for about an hour and a half before frosting.

I frosted half with a chocolate frosting (store bought for the dairy eating folk) and the other half with  homemade coconut vanilla frosting.

I call this pound cake 'paleoish' because of the cane sugar. The rest of the ingredients are paleo friendly.


Enjoy ;)

Coconut Vanilla Frosting

I had a hard time getting my frosting to fluff up prior to this go-around but using coconut butter along with the oil solved this problem. Yay ;) I found the idea for this on a website called, The Clothes Make the Girl.

Coconut Vanilla Frosting

1/2 cup coconut oil
3/4 cup coconut butter
1 tsp vanilla extract 
1 tbl 100% pure maple syrup
1/2 tble honey


In a small bowl, mix the coconut oil and coconut butter, microwave for about 20 seconds and stir. It should be softened but not melted. Place in the fridge for about 5 minutes. Meanwhile, in another small bowl, combine the vanilla, maple syrup and honey. Pour that into the coconut oil and butter blend and whisk until it becomes fluffy.

If it is too runny, add more softened coconut butter.

This is enough to cover one small cake.

Grain-free Vanilla Pound Cake

 Talk about melt in your mouth. Mmm. 

Enjoy ;)

Grain-free Carrot Cake

Carrot cake is what came to mind when I was thinking of what to make for Easter. I remember that I had seen a recipe for a paleo version on Primal Palate. I stayed pretty close to their version with a few adjustments.

Not only was this my first carrot cake, it was my first paleo carrot cake AND my first double-decker cake. Indeed some lessons learned with this one.

Grain-free Carrot Cake:

5 large carrots, peeled and shredded
1 cup 100% pure maple syrup
10 eggs organic cage-free
1 tbls vanilla
3/4 coconut flour
Dash of ground nutmeg
Pinch of ground clove
1 tsp unsweetened cocoa
1 tsp baking soda
Dash of sea salt
12 pitted dates
1 tbls 100% pure maple syrup (separate from above)
1 tbls water
3/4 cup melted coconut oil


Talk about steps- wow this one has a bunch so bare with me.

Mix the pealed and shredded carrots with the maple syrup, cover and let marinate in the fridge for about an hour.

In a very large mixing bowl, beat the eggs until all the yolks are broken and then add in the vanilla, mix well. Add the carrot and maple mixture and blend thoroughly. In a small mixing bowl, combine the coconut flour, nutmeg, clove, cocoa, baking soda and salt; add in to the carrot and egg mixture. Mix thoroughly until you see a batter start to form.

For the dates:

Heat the dates and tablespoon of water in a small bowl in the microwave for 30 seconds. Chop and mash the dates until they are cut into pieces and then add in the tablespoon of maple syrup. Add that mixture to the batter. 

Once everything is thoroughly blended, add in the coconut oil and stir well.

Pour the batter into two small 9 inch pans either grease with coconut oil or use parchment paper. I suggest the parchment paper! I used coconut oil and subsequently broke both cakes trying to get them out of the pan (but managed to piece them bake together while eating some of the cake along the way

Bake at 325 degrees for about 45 minutes. Check the cakes at about 35 minutes, I had to take out one before the other because one had a tad bit more of the batter in it. Use the toothpick test :)

Allow to cool for a couple of hours before you take the cakes out.

Also, instead of the nutmeg, clove and cocoa you can use a tablespoon of cinnamon but due to my allergy I substituted. 

Paleo(ish) icing:

I used a different recipe for the icing/frosting because the others that I could find for carrot cake used cream cheese. I saw a paleo one here and adjusted from there. Although very good, this recipe needs some tweaking as I couldn't get it to fluff up like frosting which was my original intent.

1 cup coconut milk
1 cup honey
Dash of sea salt
1/2 cup melted coconut oil
1/4 cup plain coconut yogurt
1 tbls lemon zest
2 tbls arrowroot powder
1 tbls water
1 tbls vanilla


Bring the coconut milk, honey and salt to a boil. Simmer for about 7 minutes. In a small bowl mix the arrowroot powder, vanilla and water until it's a paste and at the the coconut milk, boil for a about 30 seconds. Pour into a Kitchen Aid blender or whisk very quickly. Add in the coconut oil, coconut yogurt and lemon. Whisk very well and refrigerate overnight or a few hours. 

Mine never did get thick but it is still sweet and yummy. I enjoyed the lemon flavor to offset the coconut.

Wow. Yeah. A lot of steps, but fun nonetheless.

Enjoy ;)

Coconut Brownies

Brownies. I can't begin to tell you how much I love brownies. So much so, that when that time comes when I do get married- I'm quite certain I want brownies instead of cake for dessert. Maybe. We'll see ;)

I'm not sure I can even remember the last time I had a brownie because well, the typical brownie contains butter, maybe some milk and white flour. No-go for me. 

So I researched a few recipes for brownies made with coconut flour and was pretty satisfied with the turnout. I even had a piece with my breakfast this morning ;) 

These are one of my recipes that I call 'paleoish.' I wanted to use all honey for the sweetener but was worried about consistency so I added organic cane sugar too. I think honey would just make them more 'fudgy' and what's wrong with that? So, I may try that next time.

Coconut Brownies

1/3 cup coconut oil (fyi that when I refer to coconut oil, I'm talking about  Unrefined Virgin or Extra Virgin)
1/2 cup coconut flour (organic) 
1/2 cup cocoa flour (pure, organic)
1/2 cup honey (I used wildflower)
1/2 cup organic cane sugar
6 eggs


Whisk the eggs thoroughly in a large mixing bowl, set aside. In a medium sauce pan, heat the coconut oil on low heat until melted. Take off the heat and allow to cool for a couple of minutes (not harden but cool off). In the egg bowl, add in the coconut flour, cocoa, honey and sugar. Once blended, add in the coconut oil and stir until well blended. 

In a 9x13" pan, bake at 350 degrees for about 25 minutes or until a toothpick removed cleanly. 

You can also throw in some nuts, coconut flakes or chocolate chips (or whatever else your palate desires). YUM. 

Enjoy (for a snack or dessert... or maybe with your breakfast ;))

Maple Pecan Banana Bread

Well, it's certainly not paleo... but it certainly is good ;) And, good thing brown rice is one of my 'exceptions' when it comes to not eating grains. While I don't eat it often, it's nice and comforting every once in while.

I have this love hate relationship with maple. Trouble is, my taste buds love it but my brain tells me "No it's sugar! Hate it!" OK- it's sugar but it is one of the more friendly sugars. Actually, it's borderline good for you (I know, right?) I'm talking about 100% pure maple. You can read more about that here.

Now, on with the baking...

Maple Pecan Banana Bread

2 1/4 cups brown rice flour
1 tbls arrowroot powder
1/2 tsp baking soda
1 tsp baking powder
Dash of sea salt
1/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 cup maple covered pecans (I get these from WF foods- you can also use plan)
3 eggs (organic cage-free)
3 ripe bananas
1 tbls vanilla
1/4 cup 100% pure maple syrup
1/4 cup coconut oil

In a large mixing bowl, thoroughly mix all of the wet ingredients together. In a medium size mixing bowl, blend the dry ingredients. Combine the dry ingredients with the wet until the bread dough forms and then fold in the nuts. Coat a bread pan with coconut oil and bake at 350 degrees for 20 minutes, at 20 minutes cover the bread and then bake another 15 minutes. 

Yep, that settles it. I love maple. 
Enjoy ;)

Flourless Sun-butter Chocolate Chip Cookies

I have really been craving a good chocolate chip cookie- a nut-butter chocolate chip cookie. But I have been overloading on nuts and seeds lately (like a lot more than the recommended 5% of your daily diet), so I wanted to make a cookie that used a seed-butter vs nut-butter and no nut flour :)

So, I did one of things that I do best and researched. Sure enough, it has been done before. (Side note: I usually think I'm all clever and creative, put my idea into my little Google search engine at the top of my browser and what? Hm... yes, it has been done before. Or some variation of what I am thinking). It's quite fascinating.

I tweaked this recipe from Comfortable Domestic a bit - added almond butter and used cane sugar and honey in place of the brown sugar.

Well... they aren't exactly paleo because there is cane sugar in it- but they are close. So, I call them 'paleoish' ;)

Flourless Sun-butter Chocolate Chip Cookies:

1 egg (organic cage-free)
1 tbls honey (I used wildflower)
1/4 tsp vanilla
1/2 cup pure cane sugar
3/4  cup sun-butter (creamy)
1 tbls ground almond butter
1/2 tsp baking soda
Pinch of sea salt
1 cup dairy/soy free chocolate chips

Um... I could have used small spoonfuls instead of HUGE spoonfuls and they may have turned out a little prettier...Oh and they are flat. Super flat. That would be because I forgot the baking powder- but they were tasty nonetheless. (If you do add the baking powder you will likely need to bake a couple minutes longer).


Mix all the wet ingredients together and then add the dry. Pretty simple ;) Drop spoonfuls (of your desired size) onto a baking sheet and bake for about 10 minutes at 350°.

Yields 10-15 cookies.

Enjoy ;)

Chocolate Coconut Muffins

Well, these muffins were originally suppose to be donuts... I found this recipe on Multiply Delicious. They looked AMAZING. But where does one get a donut pan anyway? I will have to search for this because they look simply beautiful. So, I made mine into muffins.

While the coconut flour can tend to overwhelm flavor these were still quite delectable. And as you know... I'm a little obsessed with coconut anyway.

Chocolate Coconut Muffins:

10 pitted dates
1 2 tbls water
6 eggs (cage-free organic)
1 tbls vanilla extract
A little over 1/2 cup coconut flour
1/3 cup cocao powder (dairy free)
1/4 tsp baking soda
Dash of cinnamon
Tiny dash of sea salt
1/2 cup melted coconut oil


Combine the dates, vanilla and water in blender (I used my Ninja). In a large mixing bowl, blend together the eggs, coconut flour and cocoa powder. Add in the dates, baking soda, cinnamon, salt and coconut oil. Once thoroughly mixed, add to well greased (with coconut oil) muffin tins. Bake at 350 degrees for about 19 minutes.

Yields ~ 12 small muffins.

These little guys are a pleasant treat and with the eggs, coconut flour, cinnamon and pure cocoa powder they are pretty good for you too ;)

Enjoy ;)

Coconut Macaroons

Mmm... I love macaroons and I am simply unable to resist trying one at any new place that I go (assuming that it is gluten and dairy free).

I buy Jennies by the tin, they are so moist and I was amazed every time at the simple ingredient list. So I perused some websites, did some research and came up with a pretty tasty...cookie? Cake?

Coconut Macaroons:

6 egg whites (organic, cage-free)
1/2 cup honey
Dash of sea salt
1/2 tbls vanilla
3 cups small coconut flakes (organic, unsweetened)


Whip the egg whites, honey, vanilla and salt in a large bowl. Add in the coconut. On a coconut oil greased baking sheet, drop dollops of the mixture and pinch the tips. Bake at 350 degrees for about 13 minutes.

Yields ~ 17

These were delicious warm out of the oven, though I suggest keeping them in the refrigerator to keep.

mmm... Enjoy ;)

Sunbutter Cocoa Puffs

Have I mentioned how much I love chocolate and coconut?

This was my first attempt at baking with sunbutter and I really had no idea what I was doing- just through some stuff in a bowl, bake it and hope.

These little miracle puffs are quite fabulous (if I may say so myself :))

Sunbutter Cocoa Puffs:

3/4 cup coconut flour (organic)
1/2 cup dark chocolate cocoa powder
Dash of salt
3 eggs
1/2 cup honey
1/4 sunbutter
1/3 cup melted coconut oil (extra virgin)


Mix the dry ingredients in a small bowl, whisk up the wet in a large bowl and blend all ingredients together. Bake at 350 degrees for about 15 minutes.

Yields ~ 15 medium 'puffs'

Enjoy ;)

-Sunshine Girl

Coconut Blueberry Muffins

This recipe came to me whilst I was eating my dinner tonight (perhaps not the most nutritious Gorilla Munch gluten-free cereal, banana with hazelnut milk...). Hazelnut Milk has been a staple for me lately. It's a nice change of pace to almond and coconut and has an awesome flavor. Thinking about the fresh blueberries sitting in my fridge and tasting my hazelnut milk, I decided to make some muffins and as you know, I love coconut.

I adore blueberries. This cute little berry is full of antioxidants and is low in acidity (easier on my body).  I ate one shortly after they came out the oven...not bad...

Coconut Blueberry Muffins

1/2 cup organic coconut flour
1/2 tsp baking powder
1/4 tsp sea salt
2 tbls organic unsweetened coconut flakes
3 organic cage-free eggs
2 tbls grapeseed oil
2 tbls hazelnut milk
~ 3 tbls honey
1/4 tsp vanilla
1/2 cup fresh blueberries


In a small bowl, combine all of the dry ingredients. Blend together all of the wet ingredients in a larger bowl, combine the dry ingredients in. Fold in the blueberries last.

Bake at 400 degrees for about 14 minutes.

Yields ~ 9 small muffins (depending on your tin(s))

Enjoy (for breakie, snack or dessert ;))

Tapioca with Honey

The thought of making tapioca without dairy seemed undoable to me at first- how could the consistency be right? I have always enjoyed eating tapioca but admittedly did not know much about it.

Well, after watching New in Town (cute movie by the way), I desperately wanted to attempt making it dairy free.

Tapioca is extremely high in carbohydrates so keep that in mind - it is a root and goes by several names including Cassava (the root of the Cassava Plant). It's a natural thickening agent so using coconut milk rather than dairy milk wasn't a problem like I had anticipated.

Tapioca Pudding with Honey

1/3 cup small tapioca pearls (I used Bob's Red Mill)
1 cup water
2 cups unsweetened coconut milk
2 eggs (organic cage-free)
Pinch of sea salt
Dash of cinnamon
~ 1/4 cup honey
1/2 tsp vanilla


  • In a medium sauce pan, soak the pearls in water for 20 minutes. Mix the yolk of the eggs with the coconut milk and sea salt in one bowl and the egg whites, cinnamon and honey in another bowl. 
  • Place the saucepan on the stove, add the yolk mixture and heat on medium until it comes to a bowl. Turn the heat down a bit and simmer for about 7 minutes (uncovered). 
  • Turn the heat off and stir in the egg white mixture, keep stirring for about 3 minutes.
  • Take off the stove, add the vanilla and cool for about 10 minutes. 

You can initially serve warm but you will want to refrigerate this dish to keep.

I didn't measure but I think this made about 4-5 cups.

Although it's high in carbs, I'm of the opinion that the eggs, coconut milk and natural sugar (honey) make this a good-for-you dish :) A lovely gluten and dairy-free companion.

Enjoy ;)

-Sunshine Girl

Almond Butter Chocolate Chip Cookies

After my almond butter cookie flop a couple of weeks ago, I had to attempt again. This time I used a different flour and although I have not perfected them yet, they are pretty darn good. And, good enough to share :)

Almond Butter Chocolate Chip Cookies

Thanks to my colleagues, I now have some real ginny-pigs. "These are experimental," I say. "Be brutally honest."

Almond Butter Chocolate Chip Cookies

3/4 cup gluten-free all-purpose flour (I used Gluten Free Pantry)
1/2 cup gluten-free oats
1 tbls arrowroot flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup coconut oil
3/4 cup almond butter (I used Barney's smooth almond butter, the best in my opinion. I've only seen it at Whole Foods)
1/2 cup organic cane sugar
2 tbls honey
1 egg
3/4 cup chocolate chips (dairy/soy free)


Mix all dry ingredients together in a small mixing bowl. In a large mixing bowl, blend all of the wet ingredients. It's a tad tricky to blend all these as the coconut oil hardens and the honey is sticky but blend as much as you can :) Add half of the dry ingredients in and the chocolate chips stir well,  then add the other half of the dry ingredients.  Place spoonfuls of the dough on an un-greased cookie sheet. Bake at 350 degrees for about 9 minutes.

Yields 15-18 cookies.

Enjoy... with Hazelnut Milk ;)

-Sunshine Girl