As the weather warms up, so does my appetite for smoothies and shakes. This shake is rich, creamy, and a fun combination of tahini, frozen banana, dried fig, cinnamon, and vanilla.
Read MoreYou've hit the jackpot with these cookies if you're vegan, dairy-free or gluten-free, or you're none of those but you've run out of eggs, butter and flour. And if you're skeptical that a baked good with a base of almond flour, coconut oil, and tahini can be rich and satisfying, your world will be turned upside down when you bite into these.
Read MoreA simple lemony, coconut-milk based custard batter that as it bakes, the creamy custard settles at the bottom and the spongey cake layer rises to the top.
Read MoreThese naturally gluten-free muffins are mildly sweet and citrusy with a soft, tender crumb that is held together with almond flour, brown rice flour, eggs, applesauce and olive oil. I've opted for coconut sugar which made the batter darker. Feel free to use regular sugar if you'd like to keep the batter lighter so there's more contrast with the poppy seeds.
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