And it tastes really good. Like bread and everything. I was inspired to start baking my own bread after Ian started getting lots of belly aches that seemed to coincide with an abundance of gluten and I wasn’t super excited by the sugar, soy and long list of ingredients in store bought gluten free bread. […]Read Post ›
Caramelized Corn Spoonbread 2 cups cornmeal 2 cups milk (i used vanilla almond milk but use whatcha got) 1 cup water 1/2 cup coconut sugar 1/2 stick butter (sub earth balance or coconut oil if desired) 1 tsp salt 3 eggs 3/4 cup frozen or fresh corn 1/2 cup shredded cheddar (optional) Preheat […]Read Post ›
Just in time for summer. Can easily sub for another berry or a mixture of berries, or sliced peaches or other summer fruit. Berry Base 6 cups fresh blueberries (or any berry) 1 cup coconut sugar 2 teaspoons grated lemon zest (or other citrus zest) 3 tablespoons gluten free all-purpose flour (I used Bob’s Red […]Read Post ›
Day to day, it’s not hard to be a refined sugar-free gal. I get jealous during the holidays tho, when all the desserts come out during gatherings, and I’m bingeing on green bean casserole instead (NOT the same thing). Enter this cake. Me and my merry sugar-free men can indulge without fear. Topping this with […]Read Post ›
If you’re a sugar-free kinda family (or trying to be), finding a tasty granola that is less than $8 a bag is HARD to find. That’s why I make ours. Nursing mamas, the oats and flax in here will be your milky friends. Also, you can eat this for quick and sustained energy by the […]Read Post ›
It’s still breakfast time. I love breakfast, and often eat breakfast foods all day long. I’m a rule breaker. Also, my kiddo tends to eat best early in the day, so I try to seize the moment and get as many nutrients into him as possible. This is a muffin that nourishes and satisfies minus […]Read Post ›
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