Cinnamon Rolls

  • 3 cups flour
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1/3 cup butter + more to spread on dough
  • 1 cup milk (can use almond, oat, etc.)
  • date puree
  • cinnamon
  • grated apple (optional)

Blend first 4 ingredients together. Using your hands is the best way to do this. Mix in milk to form a ball of dough. Roll out to 1/4″ thick and spread a thin layer of butter on dough. Then spread a thin layer of date puree and sprinkle heavily with cinnamon. Top with grated apple if using. Roll like a jelly roll. Slice into 12 even pieces and bake at 350°F for 15 – 20 min. For larger rolls, slice into 8 pieces and bake a little longer.

Cream Cheese Glaze

  • 4 oz. cream cheese
  • 2 Tbsp. butter
  • 1/4 cup date puree
  • 1/2 tsp. vanilla

Blend together and spread over warm cinnamon rolls.

Almond Cupcakes

Amazingly Moist

ingredients ready to go
ready for oven
  • 3/4 cup coconut oil
  • 1 cup Date Puree
  • 4 eggs
  • 1/2 cup almond milk
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 tsp. salt
  • 2 tsp. baking powder

Preheat oven to 350°F. Grease cupcake tin or use silicone liners. Makes 24. In one bowl add all dry ingredients and mix together. In another bowl or measuring cup and using an emulsion blender, mix eggs, milk and date puree. Melt coconut oil and blend into wet ingredients. Add wet to dry and mix. Scoop into cupcake tin using 1/4 cup scoop. Bake for 30 minutes. Let cool and Enjoy.

These are also great with fresh fruit topped with whipped cream or coconut cream.

Easy No Bake Chocolate Oat Bars

Ready to Eat
  • 2 cups oats or oat bran
  • 10 oz. chocolate chips (sweetened with stevia)
  • 2 oz. Lindt 95% chocolate
  • 1 cup natural peanut butter
  • 2/3 cup Date Puree
  • 1/2 cup coconut oil
  • 1 tsp. sea salt (optional but yummy)

Place all ingredients, except oats and salt, in a medium size pan and melt together over medium heat stirring often. Once melted remove from heat and stir in oats and salt. Pour into a 9 x 9 parchment lined pan. ( a silicon pan works very well for this and it does not need to be lined) Refrigerate until firm and cut into bars. Enjoy

Lemon Cheesecake with Wild Blueberry Sauce

Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool.

Cream cheese filling

Lemon Cheesecake with Blueberry Sauce
coconut cream
  • 8 oz. cream cheese
  • zest of 2 lemons
  • juice of 2 lemons
  • 1/2 cup Date Puree
  • 1 400 ml can coconut cream (not milk)

Cream together cream cheese and date puree. Add lemon zest, juice and mix well. Blend in coconut cream. Divide evenly over cooled crusts approx. 1/4 cup per jar. Top with blueberry sauce.

Wild Blueberry Sauce

  • 2 cups wild blueberries(fresh or frozen)
  • 1/4 cup date puree

Place blueberries and date puree in sauce pan and cook over medium heat, stirring often. Bring to boil and simmer approx. 5 min. Let cool and divide evenly over cheesecakes. Refrigerate and Enjoy.

Shepherd’s Pie

This recipe is vegetarian but can be made with ground beef or chicken in place of kidney beans. Peel and cook enough potatoes to make approx. 4-5 cups mashed. To make this recipe quicker and easier, use a bag of frozen mixed vegetables. I use a large cast iron pan when making this so it can go directly from stove top to oven. If you don’t have a pan like this it can be started in a smaller pan and finished in a casserole dish.

  • 1 onion, diced
  • 2 large cloves garlic, minced
  • 3 portabella mushrooms, sliced
  • olive oil or butter
  • 1 19 oz. can kidney beans
  • 1 Tbsp. basil
  • 1 Tbsp. chili powder
  • 1 tsp. salt
  • 1/2 cup red wine (optional)
  • 3 medium size carrots, diced
  • 2 medium size parsnips, diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • water
  • 1/2 cup Ketchup (link to my ketchup recipe)
  • 2 Tbsp. mustard
  • approx. 4-5 cups mashed potatoes (peel and cook potatoes while cooking filling)

Sauté garlic and onion in oil or butter until onions are soft. Add mushrooms and kidney beans, continue to sauté, breaking up beans a bit as they soften. Add seasonings stirring into mix. Add red wine (if using) and cook until almost evaporated. Add carrots and parsnips, ketchup, mustard and just enough water to barely cover vegetables. Simmer until vegetables are almost done. Mix in corn and peas. Cover with mashed potatoes and bake for approx. 45 min. at 350°F.

Here is a new twist on Shepherd’s Pie. Instead of mashed potatoes use baby potatoes. Just wash and toss in oil, salt and pepper and place on top of base. No need to precook. Baking time will be the same.

Banana Peanut Butter Smoothie

This is Eastons’ Recipe

So I received this recipe from my eight year old grandson Easton. Easton loves trying all kinds of foods. He has been a great support in testing and giving his honest opinion on almost every recipe that I have on this site. So hopefully I will be able to share more of his creations.

This one is very good.

  • 1 banana peeled and cut up into blender
  • 4-5 pieces of ice
  • 1&1/2 spoon full peanut butter (natural no sugar added)(I use approx. 1/8 cup
  • cinnamon(as much as you want)Easton says “you can’t have to much cinnamon”
  • almond milk(or milk of choice) approx. 3/4 cup

Blend it all together and enjoy.

Peanut Butter Cookies

cookies topped with chocolate
  • 1 cup gluten free oats
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup Date Puree
  • 1/3 cup natural peanut butter
  • 1 tsp. vanilla

In food processor grind oats into oat flour. Add the remaining ingredients and blend until well mixed. Using a small scoop (approx. 2 Tbsp.), scoop onto parchment lined baking sheet. Press down slightly with fork. Bake in a 350 F oven for 12 -15 min. After cookies are cooled they can be topped with a chocolate drizzle. For the chocolate drizzle use 1/4 cup stevia sweetened chocolate chips and 2 squares of Lindt 95% chocolate. Melt in microwave safe dish for 30 seconds, stir and melt at 10 second intervals till melted.

Brunch Pizza

Crust (preheat oven to 350°F)

  • 1 large sweet potato
  • 1 Tbsp. oil
  • 1 tsp. cumin
  • 1 tsp. salt

Grate sweet potato into bowl. Add oil, cumin and salt, mix well. Grease 12″ round pan with sides, spread sweet potato mix on pan pressing down with hands to pack well making sure to build up sides a bit. Bake in preheated oven for 15 – 20 min. While crust is baking make filling.

Filling (This filling can be doubled)

  • 1/2 Spanish onion sliced
  • 2 cloves garlic chopped fine
  • 1/2 cup corn fresh or frozen
  • 1 can black beans (drained and rinsed)
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • ———
  • 6 – 8 eggs depending on size
  • Grated cheese to top (optional)

In a hot pan add approx. 1 Tbsp. oil and saute onions and garlic for a few minutes until soft, add corn, beans and seasonings and continue to cook for approx. 5 minutes stirring often. With a potato masher, slightly crush beans. Remove from pan and cool. (I will quite often make a double batch of this filling and use it in wraps, make it into veggie burgers, use it in burrito bowls etc.)

In a bowl whisk 6 – 8 eggs and add approx. 1 1/2 cups of cooled filling. Remove crust from oven and pour mixture over it, return to oven for about 10 minutes or until eggs are set. Remove from oven and top with your favorite cheese. Return to oven just long enough to melt cheese. Remove from oven and let rest for 5-10 minutes before cutting.

Some suggested sides for serving

  • Salsa
  • Sour Cream
  • Avocado
  • Tomatoes
  • Guacamole
  • Tortilla Chips

No Bake Chocolate Oatmeal Cookies

aka haystacks, chocolate macaroons, cow patties

  • 1 cup natural peanut butter (smooth)
  • 1/2 cup date puree
  • 1/3 cup cocoa powder
  • 4 oz cacao butter drops*(see note)
  • 2 tsp vanilla
  • 2 cups oatmeal
  • 1/2 cup unsweetened coconut

Place first 4 ingredients in a medium size pot. Over low heat stir together and slowly heat until cocoa butter is melted and well incorporated. Remove from heat and stir in vanilla. Add oatmeal and coconut, mixing until everything is well blended. Scoop using a small ice cream scoop (approx. 1/8 cup size) on to lined pan, press down to desired thickness and refrigerate until firm. Store in an air tight container. Enjoy.

Note: these are the cacao butter drops that I used. They look a lot like white chocolate chips but do not taste like them. They are 100% pure. If you do not have these or do not want to buy them (they are quite expensive) replace the 4 oz with half butter and half chocolate chips sweetened with stevia.

Oatmeal Chocolate Chip Cookies

Sugar free, Gluten free.

Preheat oven to 350°F. This will make 16 large or 32 small cookies.

oatmeal chocolate chip
  • 3/4 cup butter
  • 1 cup date puree
  • 2 tsp. vanilla
  • 3/4 cup flax meal (flour)
  • 1 tsp. cinnamon
  • 3/4 tsp. baking soda
  • 3 cups oats
  • 1 cup chocolate chips (sugar free, sweetened with Stevia)
  • If you prefer raisins add in place of chocolate chips or use a combination of both

Cream butter until soft. When I make cookies I generally mix by hand. Add date puree and continue to mix together. Add egg and vanilla mix well. Add all dry ingredients and mix until incorporated. Scoop on to baking sheet and press down to thickness of approx. 1/2″. Bake for 12 to 18 minutes depending on size.