Pumpkin Muffins


It’s pumpkin time again!

This recipe is an adaptation of the Banana Muffins recipe. We made this one in order to use up all the extra pumpkin puree we have around this time of year.

Pumpkin Muffins


  • 1/3 cup (5 1/3 Tablespoons) organic Coconut Oil
  • 2 organic eggs
  • 1 cup organic pumpkin puree
  • 1/4 cup organic coconut nectar (substitute coconut sugar)
  • 2 TB maple syrup (or 2 squirts Sunrider Sunectar)
  •  1 3/4 cups gluten free flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 tsp each of nutmeg, cloves, allspice
  • 12 organic walnuts (optional for topping)

Dishes Used:

  • Mixing bowl
  • Hand mixer
  • Spoons
  • Spatula (optional)
  • Muffin tins


  1. Preheat oven to 350F.
  2. With your hand mixer, beat the coconut oil, coconut nectar and maple syrup until creamy (if it is hot in your kitchen, the oil will be runny so you can skip this step).
  3. Add eggs and pumpkin puree and beat together.
  4. Add flour, salt, baking soda, baking powder and spices and mix together.
  5. Line muffin tins with baking cups and spoon in mixture to fill each 2/3 to 3/4 of the way full.
  6. You can add walnuts on top of the large muffins if you’d like.
  7. Bake at 350F for 25 minutes, or until a toothpick comes out clean. The muffins should be a beautiful golden brown.

Note: If you use coconut sugar instead of coconut nectar, you may need 1 1/2 cups of pumpkin puree so the batter is the right consistency.

That’s it!

Apple Almond Bread


Gluten-free, dairy-free, grain-free bread! It’s moist and yummy. Can be used for sandwiches, toast, just by itself, or pour applesauce over it for a healthy, not-too-sweet dessert.

This is one of my favorite recipes ever. I found a similar one online that was very dry, so a friend of mine, Susie, and I played with it until we found perfection. Now you can enjoy it and it is VERY EASY!

Apple Almond Bread


  • 6 eggs
  • 1 TB apple cider vinegar
  • 3/4 medium apple, grated
  • 2 1/4 cups almond meal/flour
  • 1/2 cup tapioca starch
  • 1/2 cup golden flaxmeal
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • coconut oil for oiling loaf pan

Dishes used:

  • Bowl and spatula
  • Mixer
  • Loaf pan
  • Measuring cups


  1. Preheat oven to 350F.
  2. Beat eggs 3-5 minutes or until frothy.
  3. Add apple cider vinegar and grated apple and beat 1 minute.
  4. Then add all other ingredients and mix well.
  5. Using the coconut oil, grease the glass loaf pan.
  6. Pour in the batter.
  7. Place it in the center of the preheated oven for 45min.

Let sit until cool, then remove from the loaf pan and enjoy!

That’s it!

Gluten-free Dairy-free Corn-free “Buttermilk” Biscuits


It was a dark and stormy night. It really was. Very stormy.

We don’t get many storms here in the Pacific Northwest, not by my Florida standards anyway, but this one was pretty good. Wind gusting so hard the house shook and the noise of the wind in the trees was so loud it was hard to notice anything else.

We are currently starting our own indoor garden so we can plant our organic garden in the spring and have veggies ready almost right away. We start them in water, then move them to an indoor planter. We took a little trip to Home Depot to buy some nice terra cotta planters that fit in our window box.  These nice terra cotta ones are so simple that you don’t have to worry about toxic chemicals on them (like wood or painted ones, or plastic ones) and they match our decor, which is also very important.

While we were at the store, we were waiting for some assistance in the outdoor garden area and that’s when the wind started to pick up. The gusts were blowing rain right through the whole area, but we live in the Pacific Northwest, so some rain and wind won’t  deter us… yet.

As we were looking at some super cute brightly-colored garden decor of birds and butterflies, a huge gust of wind ripped through the place. Within the span of a breath, a wind chimes display came crashing down and a potted plant crashed right at our feet.

Now that’s some wind.

The people there immediately came over to make sure we were ok, which we were, and they hurried up the process of getting our planters to us so we didn’t have to stand out there in all that wind (the planters were packed way up on a pallet on the top shelf I might add).

They were so kind and responsible that they made my day so much happier. The rest of the day Sweet Pea referred to them as the nice man and lady at Home Depot. She kept telling me how much she liked them. Isn’t it amazing how being so kind and friendly can make such an impact to not only an adult, but a three year old?

She’s still talking about it.

When we got home, my little Sweet Pea and I decided we better make some really yummy food for the rest of the day since the power was now starting to flicker.

“What would you like to make?” I ask.

“Biscuits Mommy. I want to try biscuits” she replied.

“Well, ok, let’s try!”

My favorite biscuits are buttermilk biscuits. The kind that has all that full-of-dairy buttermilk in them. So after searching and finding most gluten-free recipes still have loads of dairy in them, I had to figure something out as a substitution. These aren’t quite the same, I mean there is no dairy in them, but they are quite good. We are substituting coconut oil for butter and almond milk with lemon juice for buttermilk, but if you can use dairy, you don’t have to do those substitutions.

This was a whopping success, so much so that I’m sure I’ll be making them again. And again.

Play with this recipe as you like… add some sweetener like coconut nectar or maple syrup and have a shortcake type of biscuit you could top with strawberries, just make sure you decrease some of the “buttermilk” so you can the right consistency as described below. Most of all have fun and enjoy your meal!

Gluten-free Dairy-free Corn-free “Buttermilk” Biscuits


  • 3/4 cup of non-dairy milk (we used almond milk)
  • 1 teaspoon fresh organic lemon juice
  • 3 cups all purpose gluten-free flour mix
  • 1.5 tsp gluten-free baking powder
  • 1.5 tsp salt
  • 5 Tablespoons organic coconut oil (instead of butter or shortening)
  • 2 organic eggs

Dishes Used

  • Bowl and spatula
  • Whisk
  • Baking sheet
  • Measuring spoons and cup


  • Preheat oven to 400F.
  • Make the “buttermilk”: Mix non-dairy milk and lemon juice together in a separate bowl and let stand.
  • Combine dry ingredients and mix well.
  • Add coconut oil to dry ingredients and mix until it resembles coarse crumbs.
  • Add eggs and combine well.
  • Now start adding some of the “buttermilk” to the mix, stirring well. Keep adding it, bit by bit until your dough is sticky but not gooey. It should be able to stand together on its own without “melting” or losing it’s shape. You may use less or more than the recipe calls for… if you need more (which might happen, but unlikely) you can just add more non-dairy milk instead of mixing up more “buttermilk”.
  • Start making balls of dough that are a little squished in shape so they aren’t completely round, and place them on a baking sheet with parchment paper. It should make between 10-15 depending on the size you make.
  • Bake for 20-30 minutes until the top is starting to brown and smell is making your mouth water.

That’s it!

Amazing Gluten-Free Bread


Now this is a surprise for me.

Gluten-free, dairy-free, yeast-free bread that 1. stays together and has a good texture 2. tastes good enough that my daughter and I will eat it up and 3. is so easy I can barely stand it.

In fact, I could barely take the photo with all the slices of bread there… but we managed it for you. Mere seconds after the photo was taken, that first piece of bread was gone. Then the second.

Of all the gluten-free, dairy-free, yeast-free breads I’ve tried, this one is the winner! No more crumbling or half-baking, just great bread.

I can barely believe it.

Thank you Dr. Rodio, b/c this is the best! I’m basically reposting her recipe from here: http://www.naturarx.com/recipes/gluten-free-bread-loaf.html because it is just so good everyone who does gluten-free should know about it!

Did I mention there is no Xanthan gum?

It’s so easy that I just can’t stand it. :)


Amazing Gluten-Free Bread


  • 3 cups gluten-free flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 3 organic eggs
  • 1 1/2 cups filtered water
  • 1 teaspoon organic coconut oil (or favorite oil, but the coconut oil does really well)

Dishes used:

  • Bowl and spatula
  • Bowl and whisk
  • Loaf pan


  1. Preheat oven to 450F.
  2. Mix dry ingredients.
  3. Mix wet ingredients.
  4. Then mix all ingredients together.
  5. Using the coconut oil, grease the loaf pan and lightly flour it.
  6. Pour in the batter. I drew three little hearts on top. That is totally optional.
  7. Place it in the center of the preheated oven for 20 min, then once the 20 min is over, turn off the oven and leave the bread in there, in the warmth, for about 3-4 hours.

It comes out spectacularly.

That’s it!