Almond Sesame Bites

These cookies (vegan and gluten free) have been approved by my roommate as her favorite cookies I've made yet. They are soft, subtly sweet, well-textured, and delicious. Try them with chocolate chips or dried fruit for a little extra sweetness.




Almond Sesame Bites


2.5 cups blanched almond flour
2 tbsp coconut flour
4 tbsp sesame seeds
1/2 tsp celtic sea salt
1/2 tsp baking powder
1/4 cup dark brown sugar
1/4 cup grapeseed oil
1/4 cup water
1/4 cup agave nectar
1 tbsp almond extract
optional additions: 1/2 cup chocolate chips, vegan chocolate chips, dried fruit

Mix the first six ingredients together. Add the liquid ingredients. Mix well. Scoop 1 tbsp drops onto a parchment paper covered cookie sheet. Bake at 350 F for ten minutes. Enjoy!

Ginger Zaps

In an attempt to give folks a taste of that decadent ginger cookie recipe I made before - but one that's more in line with the sorts of offerings I like to make here. This one is simple, easy to bake, gluten-free, and dairy-free. If you're curious, do a taste test. See the real difference between butter in baking and not. :)

Ginger Zaps

2.5 cups almond flour
1/4 tsp celtic sea salt
1/4 tsp baking soda
1 tbsp vanilla extract
1/2 cup agave nectar
1/4 cup plain applesauce
1/4 cup grapeseed oil
3 tsp ground ginger
3/4 tsp white pepper
20 g crystallized ginger, minced (optional for a little more kick)

Mix dry ingredients. Add wet ingredients. Mix well. Fold in crystallized ginger.
Set oven to 350 F.
Drop 1 tbsp dollops of dough onto a parchment-paper covered cookie sheet, leaving about an inch between them.
Bake for 17-20 minutes, or until the cookies are browned.
Allow to cool for about 5 minutes on the cookie sheet, then transfer them to a cooling rack.

Go on. :) Have a peace!

PB2 and Chocolate Cookies

For Easter, my wonderful parents sent me a basket complete with my favorite vegan chocolate, a pair of adorable socks with bunnies on them, and something I'd never seen before - powdered peanut butter! I know! Crazy!

Now, I was faced with an important decision - what to do with this exciting new discovery? And the answer was an obvious one. Chocolate peanut butter cookies! Of course!

These are soft, delicious, and practically beg you to eat them. They are also gluten-free and vegan, as I made them. If you are not concerned with vegan-ness, you can use normal chocolate chips. :)

PB2 and Chocolate Cookies

3/4 cup brown rice flour
1/3 cup coconut flour
2/3 cup plain applesauce
1/3 cup agave nectar
1/2 cup PB2 (powdered peanut butter)
2 tsp vanilla extract
2 tbsp arrowroot
1/2 tsp baking powder
1/2 tsp baking soda

1/2 sliced almonds
1 cup sunspire vegan chocolate chips


Mix dry ingredients. Add wet ingredients. Mix well. Fold in almonds and chocolate chips.
Set oven to 350 F.
Scoop out 1 tbsp dollops of dough onto parchment paper covered cookie sheet. Flatten the dough a bit with a fork, as the cookies will not really change shape while baked.
Place cookie sheet on top rack of the oven and bake for 12-14 minutes. Allow to cool for about two minutes on the cookie sheet, then transfer to a cooling rack.

Go on! Have a peace! Enjoy!

Garlic-Herbed Personal Flatbread Pizzas

Yeah, you heard me. Personal pizzas - and more? They're vegan and gluten free, though you wouldn't know it to taste them. Enjoy these delicious pizzas with your friend or loved one (just don't tell them how easy they are to make)!

Herbed Flatbread (vegan and gluten-free)
(makes 4)


1 cup almond flour
1/3 cup brown rice flour
1 tbsp coconut flour
1/2 tsp herba salle
1 tsp minced garlic
1 tsp white pepper
2 tsp powdered garlic
1 tbsp chia seeds
2 tbsp poppyseeds
2 tbsp sesame seeds
1/2 cup water
1 tbsp olive oil


Add dry ingredients (except sesame seeds and poppy seeds) into a food processor and pulse until all elements ground. Empty ground ingredients into a mixing bowl. Add seeds. Add wet ingredients and stir well with a fork. Keep stirring until the dough forms one thick ball. Split the dough into four equal balls. Place one ball of dough between two sheets of parchment paper. Roll out, between the parchment paper, until the flattened round is about 1/4 inches thick. Feel free to cut to shape once it's flattened and press the cut bits in around the edges. It's not going to change shape once it bakes, so what you start with will be what you get. 


Bake at 300 F for about 25 minutes or until browned. 


Tomato and Basil Flatbread Pizza
(makes 4)

8 tbsp homemade pesto (recipe below*)

4 herbed flatbreads (recipe above)

2 tomatos, sliced thin

4 tbsp fresh basil

8 cloves garlic minced
1/2 onion, diced and caramelized

1/2 cup shredded white daiya cheese

*Simple home-made pesto
3.5 packed cups fresh basil leaves
5 cloves garlic, chopped
1/2 cup pine nuts
1/2 cup extra virgin olive oil
1/2 tsp celtic sea salt
1/4 cup ground raw cashew

Combine basil, garlic, olive oil, pine nuts, salt, cashews in a blender and blend until smooth. When the mixture is completely smooth, add the pecorino and pulse the blender until it has been incorporated into the mix.*


Heat oven to 400 F. 


Place two flatbread rounds on one parchment paper-covered cookie sheet. 
Spread 1 tbsp pesto on each round. 
In a small bowl, stir 1 tbsp pesto, 1 tbsp shredded basil, and 2 cloves garlic minced. 
Add a layer of the basil/garlic/pesto mix, then slices of tomatoes (I used three thin slices per flatbread). Sprinkle shredded cheese over the top, then sprinkle caramelized onions over top of the cheese (or vice versa as you like). 
Bake on the top rack of your oven for about 8 minutes, or until the cheese has melted.