Well, we hit six months pregnant today and the countdown is on to prepare for little baby girl! 

We are so beyond excited, have a short list of name ideas (although we can't decide/agree on any quite yet) and instead of prepping at the speed I feel I should be, I've been mainly baking. 

We are trying to stay entertained and connected through these weird quarantine times of 2020. Which proves difficult most days for a very active 3.5 year old, but we're making due and God has blessed us with some beautiful mornings and evenings outside of the 110 degree days, which allows for some fresh air, sunshine and free play. 

Weekly I get a craving to bake something fun or sweet and these Almond Butter Chocolate Chip Cookies are refined sugar free, dairy free and gluten free and SO good.

And the BEST part, was I didn't realize how dense the dough would be with the two butter mixture and this made FORTY cookies. YES, FORTY. So feel free to make them all and gift them/save them, or cut the recipe down for a smaller batch. 

But I always say, if you accidentally make 40 cookies you just roll with it and keep this recipe real close, haha. 

Ingredients:
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• 2 1/2 C. All-Purpose GF Flour (you may use cassava flour for grain-free cookies!) 
• 1 tsp. baking soda
• 3/4 tsp. sea salt (and optional rock sea salt to sprinkle on top)
• 1 1/2 C. coconut sugar
• 1 C. vegan butter, softened
• 1 1/2 C. almond butter, softened
• 2 eggs
• 2 tsp. vanilla extract
• 1 C. vegan chocolate chips

Directions: 

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• Preheat oven to 350 degrees and line two large cookie sheets with parchment. 
• In a standing mixer (or medium bowl with handheld mixer), mix flour, baking soda, sea salt and coconut sugar. 
• Once mixed, remove from mixing bowl and use bowl to  cream coconut sugar, almond butter and butter together. 
• Add eggs one at a time, mix and add vanilla
• reintroduce the dry ingredients and mix all together.
• Pour in chocolate chips and mix a final time.
• Using a teaspoon, drop dough onto parchment lined cookie sheet (for more rounded cookies, I rolled them with my hands and then patted them down on the pan. It gets messy, but worth it for pretty cookies!) 
• I baked forty cookies on two large cookie sheets. Bake for 15 minutes or until the edges are golden and cookies are still soft. 
• Allow to cool a bit before transferring them and cool for an additional ten minutes before enjoying!
• I saved these for a week in an airtight container and shared them with family! 

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A great recipe for a party or to take to your neighbors!

As a mama who strives to make better choices for my family year round, I've been frustrated in years past when it comes to finding a balance of avoiding all that's unsafe for my son's body (food dyes, artificial flavoring, and ingredients I just don't feel great about such as gluten, dairy or possible GMO ingredients) and allowing him to feel like he got to have a fun holiday. 

Now, we are BIG promoters that holidays are NOT about candy. That they aren't about food or treats in general, but as he gets older and participates with family and friends, I do allow him to have fun and have some treats. Thus the inspiration for this post. 

I wanted parents, grandparents, teachers and anyone who will be treating kids to candy this season to a guide to all of my favorites as well as a couple of tips to keep your kids safe. 

In celebration of #NationalWatermelonDay with WTRMLN WTR, these coconutty and creamy watermelon popsicles are perfect for a hot summer day for adults and kids alike. My little guy devours these and we love to enjoy them at home or by the pool. 

INGREDIENTS: 
1  +  1/4  cup  cup  fresh  watermelon  slices 
½  cup  WTRMLN  WTR   
½  cup  coconut  milk 

PREPARATION: 
Puree  1  cup  of  chopped  WTRMLN  slices  with  ½  cup  WTRMLN  WTR  and  pour  into  popsicle  molds  so  molds  are  2/3  full. 
Freeze  for  30  minutes  and  pour  chilled  coconut  milk  on  top  of  frozen  watermelon  blend. 
​Top  with  remaining  watermelon  slices  and  freeze  for  an  additional  30  minutes.  Rinse  molds  under  warm  water  to  release  popsicle, add dried or toasted coconut for crunch  and  enjoy  somewhere  near  a  pool  or  beach.    

Enjoy a cube of this decadent cake with coffee in the morning, tea at night or as a mid-day snack. The sweetness comes from bananas and dates, while the richness comes from light coconut milk.

This treat is especially helpful to those of us in our last trimester of pregnancy, as the dates can help prepare our cervix for a smoother natural birth. 

Ingredients: 

1/2 cup unsweetened cocoa powder
1 cup gluten-free oat flour
1 cup gluten-free all-purpose flour 
1/4 teaspoon sea salt
1 teaspoon cream of tartar
1 1/2 teaspoon baking soda
4 very ripe bananas
4 ounces dates (about 8 large), pitted and roughly chopped
1/2 cup light coconut milk
2 teaspoons pure vanilla extract
1/4 cup shredded unsweetened coconut


Directions:

• Preheat the oven to 375°F. Line an 8-inch square baking pan with parchment paper and set aside.
• In a large bowl, whisk together cocoa, both flours, salt, cream of tartar and baking soda. Whisk thoroughly to eliminate any lumps. Set aside.
• Add bananas, dates, coconut milk, 2 tablespoons water and vanilla to a blender. Blend until dates are chopped very small and the mixture is thick and smooth, About two minutes.
• Make a well in the center of the flour mixture. Pour in the banana mixture and fold the wet ingredients into the dry ingredients until just combined, taking care not to overwork the batter. Pour the batter into the prepared pan and smooth the top evenly with a spatula. Sprinkle coconut on top. Bake until the top is firm and a toothpick inserted in the cake comes out clean, about 45 minutes.
• Let the cake cool in the baking pan on a cooling rack for 5 minutes, then remove cake from the pan and cool completely. Peel the parchment paper off the cake and cut cake into small cubes for serving.
  
• Wrap any remaining cake tightly and store at room temperature or in the refrigerator.

These brownies work well with most diets if cocoa is tolerated. They are easy to make ahead of time and take on the go. 

This little beauty was my official entry to the Earth Balance Holiday Bake-Off 2015. I had never attempted a bundt cake before the bake-off, but felt ambitious. This spiced, flavorful cake came out moist, fluffy and perfect. It's perfect as dessert or a decadent breakfast with a mug of Crio Bru of coffee.

It's one of my most involved recipes, but well worth every moment.  It's also gluten-free, vegan, nut-free, soy-free and refined sugar free (except for the glaze, while optional, gives it an amazing rich, warm flavor) Serves 16. 

Ingredients:
Cake:
2 C. brown rice flour
2/3 C. potato starch
1/3 Cup tapioca starch
1 TBSP. baking powder
1 1/4 baking soda
3 tsp. cinnamon
1/3 C. coconut milk
1 tsp. lemon juice
3 TBSP. ground flax seed* (can be omitted, and use 3 eggs, if egg is eaten/tolerated) 
9 TBSP. water* (omit if eggs are used)
3/4 tsp. xanthan gum 
1/2 C. coconut sugar
1/2 tsp. ginger
1/2 tsp. sea salt
1/2 c. maple syrup  or bee-free apple honey
3 TBSP. apple juice
3/4 C. applesauce
2 C. apples, cored, peeled and diced. 
2 tsp. organic vanilla extract

Glaze:
1/3 C. Coconut Sugar
2/3 C. corn-free Confectioner's Sugar (I use Dandie's)
3 TBSP. Coconut Cream
3 TBSP. Earth Balance Soy-Free Butter
1 tsp. organic vanilla extract


​Directions: 
Preheat oven to 325 degree and grease bundt pan with vegan butter or oil generously. 

Whisk flours, xanthan gum, cinnamon, ginger, baking powder, baking soda and sea salt in a small bowl and set to side. If using flax eggs, prepare flax eggs by combining 1 TBSP. of ground flax seed with 3 TBSP. of water. Set aside for 15 minutes to gel. 

In a large bowl, mix Flax Eggs or regular eggs with coconut sugar and maple syrup until blended. Slowly add and mix on your lowest speed setting, applesauce, vanilla, apple juice, coconut milk, lemon juice and dry mixture. Do not over mix. Add in apples 1 cup at a time. Mix on low until coated. 

Slowly pour or spoon batter into prepared bundt pan. Place in oven for 50-55 minutes, not opening the oven for the first 45 minutes. Check for doneness with a toothpick. 

Remove from oven and allow to set for 10 minutes. Prepare the glaze by mixing all glaze ingredients in a small bowl until no lumps remain. Pour into small sauce pan and cook over medium-low until warmed. 

Remove cake and place on cooling rack over a sheet of parchment paper. Pipe on or spoon on glaze. Top with a dusting of confectioners sugar for presentation. Transport to cake plate once cooled. 

Enjoy within three days. May freeze up to two weeks. 

1 part baking soda
2 parts cream of tartar
2 parts tapioca starch

OR

1 part baking soda
1 part cream of tartar

Mix and use for baking!