Rich, ooey and gooey, this Dark Chocolate Bundt is a decadent treat for your holiday feast.  

Ingredients:
Cake

• 2 C. gluten-free all purpose flour (I use Bob's Red Mill)
• 3/4 c. cocoa powder
• 3/4 teaspoon cream of tartar
• 1 1/2  teaspoon baking soda
• 1 teaspoon sea salt
• 1 1/2 cup dairy free milk of choice 
• 2 tablespoon apple cider vinegar
• 1 1/3 cup coconut sugar (I get mine at Trader Joe's)
• 1/2 cup, plus 1 tablespoon avocado or grapeseed oil
• 2 teaspoons organic vanilla extract
• 1 cup dairy free dark chocolate chips

Chocolate Ganache

• 1 cup dairy free semi-sweet chocolate chips
• 3/4 cup corn-free powdered sugar
• 1/2 teaspoon organic vanilla extract
• 5 tablespoons dairy free milk (I use almond)

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Directions:

Preheat oven to 350 degrees. Spray bundt cake pan with coconut or avocado oil spray. 

Sift together flour, cocoa powder, cream of tartar, baking soda and sea salt. Set aside.

In large bowl, stir together milk, water and acv until well blended. Add coconut sugar,  oil, and vanilla. 

Slowly whisk in flour mixture to liquid mix until combined. Stir in 1 cup mini chocolate chips. Pour cake batter into pan.

Bake for 40-45 minutes, or until toothpick inserted in cake comes out clean. Cool for 10-15 minutes before transferring onto cooling rack. 

For the ganache, place chocolate chips and 4 tablespoons of the milk in a microwave-safe bowl. Microwave on low for 40 seconds, stirring halfway through. 

Mix in additional milk, powdered sugar and vanilla and pour a top cake once cake has cooled. 
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An alternative to the classic Peanut Butter Cookie, these gluten-free, dairy-free and peanut-free darlings are seriously delicious and completely addicting. 

My son, now fourteen months, is at an age where I'm also SERIOUSLY addicted to him. His personality brings us SO much joy and he LOVES helping mommy in the kitchen.

Which, of course, makes this foodie's heart soar. 

You can credit little Grey with the impressive fork criss crosses in most of these cookies and he is becoming a champion stirrer of all batters and doughs. Give this kid a spoon and a bowl, and instead of drumming, he will always prefer to be "cooking". 

I know, I can't stand the cuteness either folks. Letterboard below inspired by my sons love of all things Sesame Street and Cookie Monster, or "cook cook" as he's called around here. 

Ingredients:

• 1 cup organic sugar
• 1 stick dairy-free butter, softened (I use Earth Balance for baking)
• 1 egg
• 1 cup smooth Almond Butter (I Use Barney Butter's Bare Smooth for no added sugar)
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 1/2 cups gluten-free flour 

​Directions:

• Preheat oven to 350 degrees.
• Lightly grease your baking sheet or line with parchment paper.
• In a medium sized bowl, cream together sugar, almond butter and butter.
• Mix in egg and vanilla until smooth. 
• Stir in salt, baking soda and flour until well combined.
• Roll dough into 1 inch balls and press down slightly, flattening with a fork in the traditional criss-cross pattern. (My one year old LOVED helping with this part while I guided his little hand!) 
• ​Bake for 15 minutes.