Gluten-Free Oat and Dark Chocolate Cookies

Maybe it is that back to school feeling, but I had a craving for oatmeal cookies today. I wanted to keep them gluten and dairy free, but also add in some rich dark chocolate and pecans. This recipe could be made with peanut butter, any kind of nuts you have on hand and even some coconut. Yield: 24 cookies


1/4 cup almond butter

1/2 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup honey

1/4 cup plus 1 tbs. cane sugar

2 eggs

3 tsp. vanilla extract

1 1/2 cups rolled oats (gluten-free if you have a gluten allergy)

1 1/2 cup gluten-free flour blend

1/4 tsp. salt

1 1/2 tsp. baking soda

1/4 cup coconut flakes or more rolled oats

3/4 cup semi-sweet chocolate chips

3 oz. dark chocolate chopped or more chocolate chips

1/2 cup chopped nuts

2 tbs. flax seeds

flaked salt for sprinting on top of the cookies

Method of Preparation:

  1. Melt coconut oil over low heat
  2. Combine dry ingredients in a medium sized bowl.
  3. In the bowl of a mixer, combine the almond butter, oil and sugars
  4. Beat for 2 minutes, scraping down bowl as needed
  5. Slowly add the eggs, one at a time.
  6. Add the dry ingredients and mix until just combined. Fold in the chocolate, nuts, flax seeds, and coconut (if you are using)
  7. Scoop out heaping tablespoons of dough and form into balls. Place on a plate to chill for 30 minutes.
  8. Preheat oven to 350 F.
  9. Evenly space dough balls on a parchment lined cookie sheet. Sprinkle tops with flaked sea salt. Bake for 10-12 minutes or until golden brown




Strawberries and Coconut Milk Ice Pops

Perfect for a hot day and ridiculously easy to make! I used some really sweet local strawberries, but raspberries would work well too.



3 cup strawberries, hulled and halved

1 can full-fat coconut milk

3 tbs. honey or maple syrup

2 tsp. vanilla extract

pinch of salt

Method of Preparation:

1. Place the strawberries in a blender or food processor. Blend until smooth.

2. In a large bowl, whisk the coconut milk, honey or syrup, vanilla extract and salt.

3.  Fill each popsicle mold a quarter full with strawberry puree.

4. Top the mold with the sweetened coconut milk.

5. Freeze



Gluten-Free Apricot and Almond Tart

Apparently Mother Nature has not gotten the memo that it’s June and we are all tired of these rainy cold days. In an effort to bring the sun into my kitchen today, I decided to make a bright and juicy apricot almond tart.  I brewed some strong coffee and had a late breakfast that  lifted my sprits. This recipe works well with plums too.


gluten-free puff pastry, split in half  (I use this recipe:

1/2 cup cane sugar

1 large egg

4 tbs. unsalted butter, cut into 1′ pieces

1 tsp. almond extract

1 tbs. gluten-free flour (blend of your choice)

pinch of sea salt

1/2 cup dried apricots, chopped

3 large apricots, or 4-6 small ( halved and pitted)

rice flour for rolling the pastry

Method of Preparation:

1. Roll the puff pastry out on lightly floured parchment to a rectangle 12×16. Fold over the edges of the pastry to make a 1/2″ border all around the sides of the pastry rectangle. Prick the entire surface with a fork. Leaving the tart on the parchment, place it on a baking sheet and freeze for 10 minutes.

2. Preheat the oven to 400 F.

3. In the bowl of a food processor, place the almonds and sugar and process until finely chopped. Add the butter, eggs, almond extract, sea salt, and gluten-free flour; process until smooth.

4. Remove the pastry from the freezer. Spread the almond cream over the pastry, being sure to stay away from the border.

5. Place the dried apricots evenly over the almond cream.

6. set the apricot halves on top of the almond cream.

7. Sprinkle the almonds over the top of the tart.

8. Bake the tart for 10 minutes and then turn the oven down to 350 F. and bake for another 10-12 minutes or until it’s lightly browned.



Strawberry Rhubarb Fool

Who doesn’t love a good fruit fool? It’s a traditional English dessert consisting of stewed fruit and custard. Using whipped cream or whipped coconut milk, it can be an easy week night dessert using any berries you might have in your refrigerator. Using strawberries and rhubarb, this refreshing dessert tastes like a deconstructed strawberry rhubarb pie.

serves 4


2 lbs. rhubarb

1 cup fresh strawberries

3/4 cup cane sugar

1 orange

whipped cream or whipped coconut cream (the Minimalist Baker has a great recipe:

2 tbs. chopped toasted pistachio nuts (for garnish)

Method of Preparation:

  1. squeeze the juice of one orange into a saucepan. Add the sugar and rhubarb. Cook on low heat for 10 minutes until it begins to become soft. Be careful to not stir too much or the rhubarb will become mushy. Once the rhubarb is soft, drain it into a medium bowl.
  2.  Add the fresh strawberries and place in the refrigerator for an hour or until it’s cool.
  3. Layer in glasses with whipped cream or whipped coconut cream.
  4. Top with chopped toasted pistachio nuts.

Gluten-Free Strawberry Clafoutis

This lovely spring breakfast recipe was inspired by a clafoutis recipe I saw in Clotilde Dusoulier’s “The French Market Cookbook.” It’s one of my favorite cookbooks with fantastic menu ideas for all seasons.


2/3 cup almond flour

1/2 cup gluten-free flour blend (store bought or I use this recipe:

1/2 cup cane sugar

1/4 tsp. xanthan gum (omit if you gf flour blend contains it already)

1 tbs. cornstarch

1 pinch of sea salt

3 large eggs

3/4 cup almond milk

1/2 tsp. almond extract

1 1/2 cup strawberries, hulled and sliced in half (if your berries are large, slice they in fourths)

Method of Preparation:

  1. Preheat the oven to 350 F. Grease a 8-inch square baking pan or round one of a similar size.
  2. In a large bowl, combine the gluten-free flour, almond flour, sugar, xanthan gum (if using), cornstarch and salt. Whisk to combine.
  3. Add the eggs to the bowl and whisk.
  4. Slowly add the milk and whisk to incorporate.
  5. Place the cut strawberries in the bottom of the baking dish.
  6. Pour the flour mixture over the strawberries.
  7. Bake 20-30 minutes or until set.
  8. Dust with confectioner’s sugar.

Dark Chocolate Bark with Nuts, Roasted Cacao and Pumpkin Seeds

Here’s a quick and easy snack to satisfy your sweet tooth. I used a 60 percent dark chocolate in this recipe but you could go even darker if you prefer. Use whatever nuts you have on hand or throw in some unsweetened coconut.



2 cups dark chocolate chips

1 tbs. coconut oil

1/2 cup roasted pumpkin seeds

1/2 cup toasted nuts of your choice

1/4 cup roasted cacao nibs

1 tsp. Maldon flaky salt or coarse salt

Method of Preparation:

  1. Line a baking sheet with parchment paper.
  2.  Melt the chocolate and coconut oil in a bowl over a double boiler with simmering water. Be sure to stir chocolate until fully melted.
  3. Pour the chocolate mixture on the parchment-lined sheet and smooth with a spatula to even distribute the chocolate.
  4. Sprinkle the pumpkin seeds, nuts and cacao nibs on top of the chocolate
  5. Place in a cool spot to set. Break into pieces

Gluten-Free Almond and Pistachio Financiers

I starting to feel like the sun may never come out! I needed a little gluten-free treat to brighten up the afternoon and these financiers (little tender cakes) went perfectly with my espresso and did, indeed lighten the mood. Enjoy!


6 tbs. coconut oil, melted and cooled slightly

1 cup almond flour

4 tbs. gluten-free flour (store bought or I use this recipe:

2 pinches of baking powder

1/8 tsp. sea salt

3/4 cup confectioner’s sugar

1/3 cup egg whites (about 2)

1/2 tsp. almond extract (or Italian floria di scilia)

3 tbs. ground pistachio nuts

Method of Preparation:

  1. Preheat the oven to 400 F. Lightly grease and flour (use a gluten-free flour) financier molds or mini-muffin tins. Melt the coconut oil an set aside.
  2. Mix the almond flour, gluten-free flour, baking powder, salt and confectioner’s sugar in a medium-sized bowl. Stir in the egg whites and extract into the almond/flour mixture.
  3. Gradually stir in the melted coconut oil.
  4. Divide the batter among the molds or tins and sprinkle the tops with ground pistachio nuts.
  5. Bake for 12-15 minutes or until a tooth pick inserted in the center of the financier comes out clean.
  6. Cool on a rack.
  7. These financiers keep for 1 week in a sealed container at room temp.
  8. Yield: approximately 10 financiers or more if you use a mini-muffin tin.