“Sugar” Cones {Gluten-free, Dairy-Free, Cane-Sugar-Free, Paleo}

Bring on the CONES!

On this Memorial Day weekend, I really wanted to make something light and fun for the family. At first, I was thinking of some sort of ice-cream sandwich. Maybe blueberry and chocolate. Next, I was mulling over a cherry tart, but for some reason, that was still falling a bit flat. Finally, my imagination stopped on an old classic: a crispy, sweet, melt-on-your-tongue, SUGAR CONE. My mind was set, now I needed a gluten free, sugar free version of THAT to surprise the kids with. So, this is what I came up with.

I wanted to use a grain-free flour and I had some cashew meal in the pantry. I knew I wanted a flat, baked round that would be elastic enough to be rolled after baking without cracking, so tapioca flour seemed like the best choice for that. For a short ingredient list and a quick bake time, these will definitely be made again! I can’t wait to come up with all sorts of delicious ways to fill these!

Gluten-Free “Sugar” Cones
Makes 4 cones.

1/2 cup cashew meal (or almond meal would also work)
2 tablespoons tapioca flour
2 heaping tablespoons of coconut sugar / coconut crystals
1 tablespoon coconut milk (or milk of choice)
1 large egg (preferably pasture-raised

Simply stir all ingredients together in a mixing bowl. Pour out 4 equal rounds onto a greased, parchment lined, or to copy my efforts exactly, a Silpat-lined perforated baking sheet. Using the back of a spoon and/or a little tapping of the tray, thin out the batter rounds to be flat and thin (maybe 1/4 inch think).

Bake at 350 degrees for 12 minutes. The edges will be browned and the rounds still flimsy. Remove from the oven and very carefully, as they will still be hot to the touch, peel of your rounds and roll them into cones shapes. If you want, you can tie them for good measure like I did, but they do harden pretty quickly, so I would suggest having your system in place before you pull them out of the oven.

If you decide to try them, I would love to know what you decide to fill your with, too! Happy eating this Memorial Day Weekend, Canaries! Love, Kendra

Ours got filled tonight with some dairy-free black Forrest Ice Cream ~ so very delicious!!
Black Forrest Ice Cream Cone

Grain Free Green Pancakes

Luckily, you have stumbled upon this awesome recipe!!

Green Pancakes

thus is such a fun recipe to make with kids. You can watch, like a science experiment, as your brown pancakes turn green before your very eyes. {Or at least keep checking back on them, they usually take between 30 and 60 minutes to get good and green}. This was a really fun recipe for this weekends St. patty’s Day theme. Enjoy the fun, and get creative with green toppings! PISTACHIOS, KIWI, etc. I am going to whip up a little coconut cream with some vanilla stevia and a little liquid chlorophyll for a green whipped cream! I get so exctied about FUN FOOD ~ and green pancakes definitely hit that mark.

Recipe is as follows:

Preheat oven to 35 degrees and line 2 baking sheets with unbleached parchment paper.

In a mixing bowl, combine:

1/2 cup sunflower butter (Like Sunbutter) TO MAKE THEM GREEN, YOU MUST USE SUNFLOWER BUTTER

1/2 cup apple or pear sauce ( preferably organic)

2 large eggs (preferably pastures)

1 teaspoon baking soda

1/2 teaspoon pure vanilla extract

Yes, that’s it! 🙂  Simply mix all of your ingredients together with a wire whisk. Pour out 4 cakes per baking sheet in 1/4-1/3 cup portions.  Bake at 350 degrees for 10-12 minutes.

Remove from oven and leave on your baking sheets. These will end up cooling down a bit as you wait, but for us, the excitement over watching those cakes turn green well outweighed the fact that they weren’t eating hot food. If you prefer to serve them hot, you can simply stick them into a toaster oven or back into your oven that may still be warm from the baking process just to warm them a bit.




Rice Kissy Treats


These puckered-up crowd pleasers perform amazing disappearing acts at our house! Try these and you will see why.

I use the same marshmallow recipe that I posted around Halloween-time, I just don’t fluff it all the way to marshmallow consistency. Instead, I whip it for about 2-3 minutes and then add in my rice cereal. It is a delicious, homemade version of those traditional rice cereal treats, without the added BHT or BHA.

Here is the recipe for these Rice KISSY Treats 💋:

5 cups Erewhon Crispy Brown Rice cereal (I honestly kind of eyeballed this, so add enough cereal to get the desired marshmallow to cereal ratio YOU like best.)

1/3 cup water

1 1/2 tablespoons gelatin (prefereably from humainly-raised, grass-fed cows. I like this brand)

1 cup honey (or 1/2 honey and 1/2 maple syrup)

1/8 teaspoon real salt

1 teaspoon pure vanilla

Coconut oil to grease your pan.

First things first, grease a large casserole dish or a baking sheet with a lip on it with coconut oil. I simply take some on a clean wash cloth and rub it onto the pan.

In a large mixing bowl, stir together the gelatin and water and let stand while I heating your honey (or honey and maple mixture).

In a saucepan, I bring to a low boil over medium heat the honey and salt. Let this heat to 240 {soft-ball stage}. I use a candy-thermometer, but you can always use the old-school method of dripping into ice cold water to see if a soft ball forms from your drip.

Carefully pour hot honey mixture in a steady stream into the bowl of gelatinized water. Add vanilla, beating on medium speed with hand mixer. {I used a hand mixer, but you can use a stand mixer, too, if you prefer that. I like the hands on of making things like these. Its kind of like baker’s therapy for me}

Once all of the honey mixture is incorporated, commence singing “WHIP IT!” because you will be whipping the ever-loving-yumminess out of this bowl of sweet goo until you have a bowl of fluffy marshmallow cream { 2-3 minutes}. [If you have ever made crispy treats before, you are looking for a constancy close to that of when the marshmallows and butter get melted down on the stove, maybe just a bit thicker. ]

As soon as you have the consistency you need, quickly pour in your rice cereal and stir together with a spatula to evenly incorporate the marshmallow. The marshmallow will cool quickly, so you kind of need to be speedy at this stage. Pour out into your greased dish and press everything down into the pan. Use a little coconut oil on your spatula if your are getting too much sticking.

For these KISSY treats, I simply used a lip-shaped cookie cutter to punch out my kisses. Mwah!  and I may have had a bit too much fun munching on the scrap pieces from around my shapes.

Happy KISSY treating!

Gluten-Free Chocolate Chocolate Chip Brownies {Low-Grain, Honey-Sweetened}

Gluten Free Chocolate Chocolate Chip Brownies

Gluten Free Chocolate Chocolate Chip

1/2 cup garfava flour

1/2 cup organic cocoa powder

1/4 cup potato starch flour

2 tablespoons tapioca flour

2 teaspoons baking powder (I use corn-free)

1/2 teaspoon sea salt / real salt

1/4 teaspoon baking soda

2 pastured eggs

1/2 cup oil {i used organic Grapseed, but will try with coconut oil next time around}

1/2 cup non-dairy milk

1/3 cup honey

1 tablespoon pure vanilla extract

1  1/2 teaspoons organic apple cider vinegar

1/4 cup Enjoy Life chocolate chips.

Preheat oven to 325 degrees. Oil a 7 x 11  or 8 x 8 square Baking dish (I used a 2.2 Qt. Pyrex / 7 x 11) with your oil of choice (I used coconut oil)

In a large mixing bowl, mix together all of the dry ingredients (except for the chocolate chips). Make a well in the center and add in your wet ingredients. Mix together until the batter is smooth. Fold in the chocolate chips. Pour into your greased baking dish and give the top a spread or the pan a wiggle to get everything nice and even.

Bake at 325 degrees for 20-24 minutes, or until a toothpick insterted into the center comes out clean.

Yum! Yum! Yum!

Happy Eating 🙂

Gluten Free Blueberry Muffins (Honey-Sweetened)

Two days ago, my children were all playing in the sun, making pretend baked wonders out of sand at their playhouse and carefully prancing their little bear feet across the lawn. Yesterday, the news flashed that it felt like 2 degrees outside, as the schools all cancelled or delayed their start due to icy weather conditions. Texas. We do things bigger here. Even our schizophrenia in our weather is HUGE!

Today, things seem to be evening out and back on the trail to Spring. {thankful}

The sun is shining, but it is still cold enough for the ice to remain, so it is a bit of a tease. It was most definitely a morning for muffins, and I was in the mood for a classic blueberry variety.

What was in the pantry? Hmmmmm… Well, I had a bag of Trader Joe’s all-purpose gluten free flour. So I was well on my way to SOME sort of muffin. Here’s what got tossed into the bowl:

1 cup all purpose gf flour
1/2 cup almond flour
1/2 teaspoon guar gum
1 1/2 teaspoons corn-free baking powder
1 egg
1/3 +1 tablespoon coconut oil
2/3 cups coconut milk
1/3 (heaping) cup of raw organic honey
1/2 cup frozen organic blueberries
11/2 teaspoon apple cider vinegar
1/2 teaspoon organic lemon extract

I baked these beauties at 350 for about 22 minutes. The texture was good, they weren’t overly sweet, they are pretty to look at, and everyone wanted “MO!” {yes, that’s an exact quote from baby Finlay}.


“Brown-Sugar” Frosting {Paleo, GF, CF, EF, Cane-Sugar-Free}

This Brown Sugar Frosting tasted to me like a special-diet-friendly version of when you take a bite of molassessy brown-sugar mixed with some butter. It was very, very easy and it was a great, stable version of icing that would hold up for our bake-sale boxes.

Most buttercream icings are simply 3 ingredients, butter {your fat}, about 4 cups of powdered sugar {your sweet}, and a tiny amount of milk {liquid} — and sometimes an extract for flavor. So, using that equation, I came up with this alternative:

1/2 cup spectrum organic palm shortening
1 cup organic coconut crystals / coconut sugar
1-2 tablespoons non-dairy milk of choice

First, I measured out my 1 cup of coconut crystals and put that into my Vitamix. I blended the crystals into a super-fine “powdered sugar”. Of course, the color is more consistent with a brown sugar, you won’t get a powdery white like the traditional powdered sugar.

With my hand held mixer, I mixed the shortening until creamy and then gradually added the powdered coconut sugar into the mix. About half way through the powdered sugar, I added about a tablespoon of coconut milk and then the remaining powdered coconut sugar. The result looked like this:

Raspberry Beret Macaroons {Gluten-Free, Grain-Free, Paleo, SCD-Legal}

If you like a classic coconut Macaroon, you will love these subtly sweet nuggets. These were created for the Valentine’s Day bake-sale boxes we did to raise money for a couple of local Autism non-profits that we know and love. They are light not overly sweet with the delicious tang of raspberry. So yummy!

Raspberry Beret Macaroons
Raspberry Beret Macaroons

1/2 cup raw organic honey
3 cups unsweetened coconut
3 Tablespoons coconut flour
2 Tablespoons crushed freeze-dried organic raspberries
1/2 cup coconut milk
Juice + Zest of 1 large organic lemon
1 white from a pastured chicken egg
Pinch of salt

Preheat oven to 325 degrees {Fahrenheit}

First, in a Vitamix or your blender, pulverize the dried coconut for about 1 minutes until you have super-fine shreds.
Dump into a large mixing bowl and add in the wet ingredients {coconut milk & lemon juice & zest} and mix just to combine.

Next, in your stand mixer or with a hand mixer, mix your egg white and pinch of salt until soft peeks form {a couple of minutes}. Take the egg whites over to the shredded coconut mixture and fold them in lightly. Sprinkle the coconut flour and crushed dried raspberry into the bowl and lightly fold again, just until well combined.

Now, with a #70 tablespoon scooper {I use this SO often, if you don’t have one your kitchen is missing a wonderful family member, hop on over to amazon and order one!}, fill the scoop tightly, pull it up against the side of the bowl to pack in the mixture.  Pull the trigger and dump out onto an unbleached-parchment-lined baking sheet. Continue filling up your tray.

Bake at 325 degrees for 20-22 minutes. I rotated my tray half-way through, a habit I got into after coking my way through the BabyCakes cookbook. After 2o minutes, my macaroons were getting slightly brown on the edges, so I removed and transferred the entire sheet of parchment to a wire rack to cool.

For the Valentine’s Bake-Sale boxes, I mixed a little of the powder from the freeze dried raspberries into a tiny bit of this lemon glaze, turning it perfectly pink and raspberry flavored. Using a zip-top sandwich bag with the tip snipped off, I drizzled the glaze lightly over the macaroons for a finishing touch. Mwah!

Lemon Glaze {gluten, dairy & grain-free, maple-sweetened}

Lemon Glaze:
1/2 cup tapioca flour
1 tablespoon arrowroot powder
5 tablespoons organic grade B maple syrup
1 teaspoon organic lemon extract
1 teaspoon lemon zest

Simply blend all ingredients together in your blender. Can be stored in the fridge in an airtight container.  Makes a great glaze for cookies or bars, and makes the perfect “glue” for these delicious lemon cake truffles!!

Lemon Cake & Lemon Cake Truffles {Grain-Free, Paleo, Gluten-Free, Cane-Sugar-Free, Dairy-Free}

Lemon Cake Truffles

Lemon Cake Truffles

Oh my! These little bites of lemony goodness and such a delight! The cake, itself, if very easy to throw together, and can certainly be enjoyed on it’s own. Actually, it would be wonderful for breakfast with a cup or organic tea, or as an afternoon snack. It’s a pretty dreamy treat!

There are so many almond flour recipes out there, I decided to change it up a bit on this one. One of our family’s favorite nuts is the cashew. We love the creamy texture and the mildly sweet flavor. So, for this lemon cake, I decided to use Cashew Meal. It turned out with a beautiful crumble, I think!

Grain-Free Lemon Cake

2 1/2 cups cashew meal
1 teaspoon Real Salt
1/2 teaspoon baking soda
3/4 cups cup raw organic honey
1/4 cup liquid measure virgin coconut oil + more for oiling pan
Juice and zest of 1 organic lemon
3 pastured chicken eggs
2 teaspoons organic lemon extract

Preheat oven to 350 degrees {Fahrenheit}

In a large bowl, whisk together your dry ingredients {the cashew meal, salt,  & baking soda}.  Make a well into the center of the bowl and add to it the remaining liquid ingredients and lemon zest. Give it all a stir to combine.

Oil a loaf pan or a square baking dish with coconut oil. Pour your batter into the oiled pan and give it a spread with the back of your spoon or a spatula to even everything out.

Bake at 350 degrees for 40 minutes. This is definitely one of those cakes that you can “smell” when it is done. To the look, it will have a nice brown color and should not have any liquid seen on a toothpick inserted into the center {although it may carry out some crumbs with it}. Remove from the oven and cool as long as you can before sneaking a little sliver to taste. {I am guessing I am not the only one who does this ;)}

~For the Cake Truffles ~

You will need: 1 prepared Grain-Free Lemon Cake from above ~plus~ The following lemon glaze:

Lemon Glaze: 1/2 cup tapioca flour 1 tablespoon arrowroot powder 5 tablespoons organic grade B maple syrup 1 teaspoon organic lemon extract 1 teaspoon lemon zest

Simply blend all ingredients together in your blender. Can be stored in the fridge. Makes a great glaze for cookies or bars, and makes the perfect “glue” for these delicious lemon truffles!!

Preheat the 350 degrees if you haven’t already.

Crumble your cake in a large bowl. Stir in about 3 tablespoons of your lemon glaze. Now, Using a tablespoon (#70) scooper, pack the scooper full of the crumb mixture, pulling up against the side of your bowl to really pack it in. Pull the trigger to drop your scoop onto a parchment lined baking sheet. Simply reshape the top of your truffle if the scoop has been too rough on it. It should be a nice, tight little mound of sticky lemon crumb. Keep lining these mounds up on your parchment-lined baking sheet. They can be placed fairly close together, as no rising will occur at this point.

Bake the truffles for 6 minutes.

Remove from oven and let cool for 10-15 minutes. Now, using a piping bag with the smallest piping tip, usually used fro writing {or, honestly, most of the time I just grab a zip-top sandwich bag and snip off the corner}. Drizzle a zip-zag line across the top of each truffle as the finishing touch.

The taste of these lemon cake truffles is perfection for me. The healthy fats from the nuts and coconut oil and the sweet, lemony flavor really remind me of my mom’s lemon bundt cake she made a lot when we were growing up. There’s truly nothing better than turning a nostalgic {unhealthy} treat into a copy-cat recipe that meets all of our dietary restrictions in a delicious way!

Hope you enjoy, they sounds like a lot of steps, but honestly, they are not difficult to make!

Happy Cake Truffling, Canaries! ~Kendra

Paleo “Ice-Cream” Sandwiches {grain-free, dairy-free, vegan}


As I promised, I have been making some delicious concoctions with the basic grain-free cookies recipe we used for the Valentine’s baskets. In case you missed it and don’t want to skip around too much, here it is again exactly the way I did it for today’s treats:

The cookies:
1 cup Almond Butter
1 pastured chicken egg
1/3 cup raw organic honey
1/2 teaspoon baking soda
Pinch of sea salt
2 tablespoons enjoy life chocolate chips (optional)
About 15 organic, unsulphered dried cherries

I made the cookies last night, so they were already ready to go today and speaking to me from the counter. My 5 year old had a very long doctor’s appointment today, so add up the 3 hour round-trip drive to this doctor, and an hour and a half appointment, and the sum of all parts equaled the PERFECT excuse for a healthy treat to say “thanks, my sweet boy, for your very good behavior today”.

Preheat oven to 325 degrees.
So, for the cookies, the simplest way {and the way I do them} is to simply blend everything together in a food processor until mixed & combined.

Spoon batter in 1 tablespoon mounds onto a parchment-lined baking sheet {leaving 2 inches between each}. Bake for 9 minutes. You want them to be cooked, but still chewy in the center, and in my oven, 9 minutes is that magic number.  Cool on wire rack. Store in air-tight container.

The “Ice-Cream”
Today, I took 2 frozen bananas out of our freezer {As long as bananas are well liked and tolerated, frozen bananas should ALWAYS be in the freezer of a dairy-free household, In my lowly and humble opinion ;o)}  ,added 4 drops of vanilla Stevia{this is optional. I usually use homemade vanilla extract, but I am out right now.} ,and enough unsweetened coconut milk to get a texture a bit thicker than soft-serve. I eye-ball it, but I would guess that I added somewhere between 1/2 and 3/4 cup of liquid to the frozen bananas. Blend until smooth.

Spoon your “ice-cream” onto the back side of one cookie and top the sandwich with another. These get everyone in my house excited! And they taste like such an indulgence. Hope you enjoy them like we do!