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Humble Luxury Soaked Lentil Flatbread (Vegan, Grain Free)


To understand the categories mentioned, check out this Introduction to Humble Luxury in the Kitchen.


Hidden Healthies | Toddlerhood | Pregnancy | Sleep Deprivation


This recipe is based on soaked dry lentils. Canned lentils or other beans won’t work for this and neither will completely dry beans.

The reason I opted for soaked dry beans is because bulk dry beans are often the most affordable way to purchase legumes, and soaking them before cooking makes them easier to digest which eliminates gas.

Please plan ahead when making this recipe. I typically like to soak lentils for 2 days before cooking with them, but even overnight will work.

I generally start soaking 1.5 - 2 cups of lentils at the start of the week. I use them for a variety of dishes through the week including dhal, soup, flatbreads, and breakfast bowls.

Note: this recipe measure pre-soaked beans. The beans will grow once they’re soaked.


In a bowl or bean pot, cover your desired amount of legumes water that rises 2 in above the beans. I also like to add roughly 1/2 tbsp fine salt and a capful of apple cider vinegar when soaking. You can add this if you have it on hand.

Place your bowl/pot in the fridge. If soaking for multiple days, strain the beans and add fresh water every 24 hours.

If you drink/cook with filtered water, soak your beans with filtered water too. You can save the water you strain off to water outdoor plants.


  • Blender

  • 8 in cast iron pan

  • Oven

  • Measuring Cup

  • Mixing Bowl


The Essentials:

  • 1 cup pre-soaked lentils (how to soak legumes above ^)

  • 1/2 cup filtered water

  • Roughly 1 TBSP olive, coconut, or avocado oil

Optional Add-Ins:

  • Swap your water for broth or herbal tea (like nettle to boost iron)

  • Herbs/flavoring within batter or sprinkled on top

    some options to consider:
    • garlic & rosemary
    • black sesame seeds
    • hemp seeds
    • Indian spices like cumin, turmeric, garam masala , fennel, anise, ginger, mustard seed
    • kelp granules
    • Thai flavors like lemongrass, coriander, chili

    • nut cheese like cashew cream
    • cheese
    • pickled onion
    • tomato sauce
    • pesto

From left: red lentil topped with salt, red lentil with black sesame seeds mixed into batter, red lentil blended with nettle tea & topped with rosemary.

From left: red lentil topped with salt, red lentil with black sesame seeds mixed into batter, red lentil blended with nettle tea & topped with rosemary.


Before you begin: soak your lentils at least overnight.

  1. Preheat the oven to 425 degrees. Place your cast iron pan on the top rack of your oven. Let it get hot as the oven warms.

  2. Strain & measure soaked lentils.

  3. Blend liquid of choice and lentils until smooth.The batter will be thin and easy to pour.

    Add any flavoring you’d like on the inside of the flatbread at this point.

  4. Once the oven reaches 425 and your cast iron pan is hot, pull the pan from the oven and add oil of choice.

    The pan should be hot enough to melt the oil if its solid. Swirl the oil around so it’s evenly coating the bottom of the pan.

  5. Pour the blended batter into the hot pan. Sprinkle with herbs of choice/salt/pepper.

    You’ll hear a crackle sound as the batter hits the hot pan. This will create a slightly crunchy crust. Tilt the pan to make sure the batter is evenly spread.

  6. Bake 10-12 minutes until the flatbread is firm.

  7. Remove from the oven and transfer to a cooling rack with a spatula.

  8. Once cooled, cover with toppings of choice or cut the naked flatbread and serve with a dipping sauce.


Humble Luxury Leafy Green Crackers (Grain Free & Vegan Option)


If you’re guilty of having a bunch of wilting greens in your fridge each week, this month’s recipe is for you!

It’s easier than make than cut out cookies, great for picky eaters, and for curbing cravings while still getting a hidden dose of nourishment.


Humble Luxury Leafy Green Crackers

To understand the unique layout of my ratio based recipes & the categories mentioned, check out this Introduction to Humble Luxury in the Kitchen.


Hidden Healthies | Toddlerhood | Pregnancy | Postpartum | Sleep Deprivation


In this recipe I use cassava flour, a common grain free flour that behaves in a similar manner to all purpose flour. Please be aware that cassava flour does not behave in a similar way to almond flour or coconut flour. These flours are very different and will not be a 1-1 sub for cassava.

If you don’t have cassava flour, you can use an all purpose gluten free mix (without baking powder/soda) or traditional all purpose flour, as these would be the closest substitutes. (I have not tested this recipe with an all purpose gluten free flour blend or with traditional all purpose flour, but I know these flours are similar.)

Be mindful when mixing cassava flour and any gluten free blends that include xanthan gum as they can get gummy if overmixed. Mix your dough just until everything is well combined.

kitchen tools

  • Blender

  • Rolling Pin

  • Sheet Pan

  • Parchment Paper

  • Mixing Bowl

  • Large Spoon

  • Measuring Cups

  • Refrigerator

  • Oven


The Essentials:

  • 1 egg

  • 1/2 cup bone broth

  • 3/4 cup packed dark greens like spinach, kale, chard, collards, etc.

  • 3/4 cup cassava flour

Optional Add-Ins:

  • Green Powders like spirulina, wheatgrass, etc.*

  • Powdered Mushrooms like reishi, chaga, cordyceps, lion’s mane, etc.*

  • Superfood Powders like Camu Camu, Maca, Ashwagandha, Lucuma, etc.*

  • Collagen Peptides

  • Flavoring of choice**

Vegan ingredients

The Essentials:

  • 3/4 cup water or veggie broth

  • 1 cup dark greens like spinach, kale, chard, collards, etc.

  • 3/4 cup cassava flour

  • 1 TBSP chia seeds

Optional Add Ins:

  • Green Powder like spirulina, wheatgrass, etc.*

  • Powdered Mushrooms like reishi, chaga, cordyceps, lion’s mane*

  • Powders like Maca, Ashwagandha, Lucuma, etc.*

  • Flavoring of choice**

*Please note that I am not an herbalist or a natural healthcare provider that works with herbs. I cannot recommend specific herbs or combinations of medicinal plants for you personally. What’s included here is a general list. If you’re not familiar with these products and would like to learn more, I recommend contacting a local TCM (Traditional Chinese Medicine) Practitioner that works with herbs, an ND/Naturopathic Doctor, or an Herbalist in your area.


You can keep things simple with salt & pepper or sprinkle your favorite spices. I like to think about what I’ll be eating my crackers with and what flavors work well together. Some things to consider are:

  • Asian Flavors like seaweeds, tamari/soy sauce, black sesame seeds, wasabi, etc.

  • Italian Flavors like basil, garlic, parmesan, parsley, etc.

  • Indian Flavors like cumin, turmeric, fennel, etc.

  • Nutritional Yeast

Get creative with your flavor combos and share what you make in the comments below!


If you add a lot of powders to your crackers, that may throw off the amount of flour you use. If you dough is really dry, add a bit more broth/water.

I’d personally recommend to keep each batch relatively simple. With 1 scoop of green powder and 2 scoops of collagen peptides, the ratio wasn’t thrown off at all.

The process

  1. Pour your liquid of choice into your blender. (Add eggs if following the non vegan version.)

  2. Add your dark leafy greens on top of the liquid and blend until the greens are completely broken down. This should look like a smooth green juice.

    Please be aware that if you don’t have a high powered blender, heartier greens like kale, chard, & collards may be tough to break down. In this case, for a smooth cracker, opt for spinach. If you have other greens & a low powered blender, the recipe will still work, but you will have some chunks of greens in your crackers and they won’t be completely hidden.

  3. Pour your blended greens into your mixing bowl.

  4. Measure & add flour, chia if following the vegan version, and any optional add ins if using, then stir until combined. The dough will stick together easily. (see photo below)

  5. With slightly damp hands, pat the dough into a ball. It should be smooth once formed. (see photo below) Wrap the ball in a piece of parchment paper that’s the size of your sheet pan, and chill in the refrigerator for 15-20 minutes.

  6. Once the dough is chilled, set your oven for 350 degrees F and make sure there’s a rack in the center of the oven.

  7. Rip a second sheet of parchment paper the size of your sheet pan.

  8. On your counter, unwrap your dough leaving the parchment it was wrapped in underneath.

  9. With slight damp hands, pat your dough into a flattened oval with the long sides running parallel to the long edge of the parchment paper.

  10. Place the second sheet of parchment on top of the dough. Your dough should now be sandwiched between two sheets of parchment paper.

  11. Roll the dough out until it’s roughly 1/8 in thick. (1 batch of the above ratio will roll out to about the size of a half sheet pan.)

  12. Carefully peel back the top layer of parchment paper. (You can wipe this off & save it to use at a later time.)

  13. Slide the bottom parchment & dough onto your sheet tray, parchment side down. The dough will be baked on top of this sheet of parchment.

  14. Use a fork to randomly poke holes in your dough. (If you forget this step, your cracker sheet will bubble when it bakes.)

  15. Bake on the center rack of your oven until slightly brown. Depending on how large of a batch you make, the type & temp of your oven (if it runs true), and how thick/thin you rolled your dough, baking time will vary. I made a half sheet tray at 1/4 in thick with some hot spots in my oven and baked for 35-40 minutes.

    I suggest setting a timer for 25 minutes, checking on the crackers, rotate the tray in the oven, then check again in another 10.

    Baking goes slow in the beginning and quick at the end. If you’re crackers are getting close to done, check them more frequently at the end.

    Also, use your senses! Remember you’re making crackers. If you like an extra crunchy cracker, let ‘em bake a minute or two longer. Let your nose guide you. Poke at the dough to see if it’s firm enough. Channel your grandmother.

  16. Once your crackers are done, remove them from the oven. Let rest until cool enough to handle.

  17. Flip the larger cracker onto a cooling rack and carefully remove the parchment.

  18. Break the large cracker into smaller crackers of your desired size. Note: the crackers won’t all be a uniform shape. This format of cracker making simplifies the process so it will hopefully become an effortless addition in your kitchen. Done is better than perfect!

  19. Eat fresh or store in an air tight container for 1 week.

    Leaving your crackers exposed to the air for a prolonged time will make them go stale. Seal em up to keep the crunch.

if you make a batch of crackers you Don’t love, take notes and switch it up next time. You’re developing your own favorite & unique recipe based off of my ratio. That’s a process and like any work of art, it’s in your hands.

Now I want to hear from you! Share what flavor combination you made & what you served on/with your crackers below.


Humble Luxury Bone Broth

DSC_7228 copy.jpg

I’m so excited to be sharing recipes again. After a 5 year hiatus from sharing in a space like this, it feels good to be back at it with a whole lot more life experience and a very clear perspective in the kitchen.

To kick things off, I’m sharing a foundational element from my kitchen: bone broth.

I like to drink a mug of bone broth with breakfast and usually rely pretty heavily on it for quick, nutrient dense dinners and lunches.

Humble Luxury Bone Broth

To understand the unique layout of my ratio based recipes & the categories mentioned, check out this Introduction to Humble Luxury in the Kitchen.


Pregnancy | Postpartum | Menstruation | Sleep Deprivation | Immune Boosting


The Essentials:

  • Chicken Bones - backs, necks

  • Water

Basic Ratio:

  • 1 : 1.5 lbs of bones to quarts of water
    For every 1lb of chicken bones used, you’ll need roughly 1.5 quarts of water. You can use more water if you need to stretch your ingredients, especially if you add anything from the optional add in list. Adding more water without add ins will make your broth less flavorful & not as gelatinous, but it’s totally doable if you need to get more from your pounds of bones.

Optional Add-Ins:

These add ins also build on the ratio above, for every 1 lb of bones used, use roughly the amounts below. Adjust based on how much broth you’re making and what you have in your kitchen. Again, these are rough estimates. If you only have 1 TBSP of vinegar or 1 onion for 6 lbs of bones, it’s okay. You’ll still end up with bone broth, the flavor will just be a bit different.

  • 1 chicken wing (the tip boosts collagen, the meat boosts flavor)

  • 2 chicken feet (to boost collagen)

  • 1/2 TBSP apple cider vinegar and/or

  • 1/2 TBSP black vinegar

  • 1/2 cup white or yellow onion or onion scraps from cooking throughout the week

  • 2 cloves of garlic

  • 1 carrot

  • 1 celery stalk

  • assortment of culinary herbs like thyme, rosemary, bay leaf, sage, etc.

  • 1/4 - 1/2 inch fresh turmeric root

  • 1/4 inch fresh ginger root

  • healthy pinch each of black pepper and salt

    A note about medicinal herbs before we continue:
    I’m not an herbalist. I can’t tell you what you should and shouldn’t take. There are a lot of factors that are involved in that level of advice. What I can share is what I use for myself in my kitchen. Please remember our bodies are different, our needs are different, and our different access points to herbs varies. If you’re interested in knowing more about medicinal herbs for your specific needs, I recommend looking into herbalists in your area.
    And if you’re passionate about herbs & access, I recommend supporting Seed, Root, Bloom - an herbal school for and by people who are black, indigenous, and from historically racially oppressed communities.

    Ok, back to optional add-ins:

  • 1/4 cup fresh or dried nettle leaf

  • 1 fresh burdock root or 1/4 cup dried burdock root

  • 1/4 cup astragalus root

When I add herbs & onion to my broth, I also typically increase the water I use by about 1/2 quart.


  • Place bones, feet, and wings (if using) into the appropriate pot (see below).

  • Roughly chop up vegetables & herbs if using and add to the bones.

  • Top with water.

Stove Top & Crockpot | 12 - 24 hours:

  • Cook on low for 12 - 24 hours.
    For stove top: use a medium - large stock pot, depending on the amount of ingredients you use.
    For crockpot: use the included pot.

Instant Pot | 2.5 - 3 hours:

  • Place all ingredients into the pot.

  • Double check to make sure
    1. everything is below the MAX line
    2. your sealing ring is in place on the lid
    3. the steam release knob is turned to the ‘sealing’ position.

  • Lock the lid.

  • Press manual button and set to 120 minutes
    *Note: it typically takes 15-30 minutes for the pressure cooker to fully pressurize. The timer will show once the instant pot is at full pressure.

  • After the timer goes off, allow the pressure to release naturally. Just like pressurizing in the beginning, this will take about 15-30 minutes. The float valve will fall when the pressure has released.

  • Strain broth and serve, or allow the broth to chill & store it as needed (see below).

Find Your way

Humble luxury in the kitchen is all about finding the way that works for you based on your needs, desires, and resources. I encourage you to explore with what I’ve offered here and find your favorite way to make your broth. If you make a batch you don’t love, take notes and try something different next time. Think like your grandmother in the kitchen. Use your sense, your hands, your ears, your eyes. Let your food sing to you!


Fridge: 1 week
Freezer: 6 months-ish

If you use broth in cooking, consider freezing in ice cube trays or in 1 cup portions. This will allow you to pull a small amount out at a time and will help to avoid waste.

When Freezing in
Glass Jars:
make sure to leave 1.5 - 2 inches of space from the broth to the top of the jar to allow room for expansion. I also recommend letting the broth freeze fully before screwing the lid on. This will keep your glass jars from breaking.
You can use dry erase marker on the lid before freezing to note when the broth was made.

Silicone Bags: Again, make sure to leave room for expansion. Most silicone bags have a fill line and typically account for frozen goods. I recommend using the freezer door (if you have one with shelves) to let the broth freeze upright. Once fully frozen, it can be moved anywhere in the freezer without worry of spilling.

And of course, any other means of storage will work too. Just always make sure to leave room for expansion - even in plastic.

Now i want to hear from you!

What’s your favorite way to make broth? Share your broth on Instagram and use the #humbleluxuryinthekitchen or share below.


An Introduction to Humble Luxury in the Kitchen

Photo of my kitchen by Sam Stenson on 120mm film.

Photo of my kitchen by Sam Stenson on 120mm film.

As I return to recipe sharing after a 5 year hiatus, I’m excited to do so through lens of humble luxury.

HUMBLE LUXURY is the idea that luxury, pleasure, and safety aren’t exclusive experiences for those who can buy it. These are feelings that live within us and are available to all of us. No matter your budget, humble luxury in the kitchen is all about finding a way that works for you.

This is a process designed to help you meet your unique diet, budget, needs, and desires based on what you have access to. This post is here to explain what that means and how it relates to the food on my blog.

Recipe Categories:

You’ll see me mark each humble luxury recipe with categories that note when it’s good to eat this meal. This is a way to both share resources to help you support your body & family with greater ease, and have a quick guide when exploring the recipes on my site.

When recipes are tagged with the following categories, they may check the box for one or all reasons listed below.

  • Hidden Healthies | exactly as it sounds! nutrient dense nourishment hidden inside something like a pancake or cookie

  • Pregnancy | deeply nourishing, hidden healthies to curb cravings, iron rich, protein rich, fat rich

  • Postpartum  | warming, easy to digest, fat rich, protein rich, iron rich

  • Menstruation  | iron rich, easy to digest, deeply nourishing

  • Immune Boosting | easy to digest, immune supporting herbs & foods

  • Sleep Deprivation | easy to digest, deeply nourishing, easy to make, stores well, freezes, tastes good when cold from fridge

  • Toddlerhood | hidden healthies, easy to pack & travel with, easy to hold, fun to include little hands in the cooking process, make ahead & save

Ratios vs. recipes:

Rather than using the common style of recipe sharing, I much prefer to use ratios. To me, this feels more traditional - like something our grandmothers did. They used about this much of one thing and about that much of another. They cooked with their senses. They smelled, tasted, measured in their palms, picked things up to feel weight, and listened to the songs of their ingredients.

This is how I like to cook and my ratio based recipes are intended to be the foundation that allows you to do the same. This will give you more freedom to explore what you have on hand in your kitchen so you can use what you’ve got, instead of buying new ingredients.

What this looks like:

Rather than saying you need 4lbs of bones and 6 quarts of water for bone broth, I share my ratio of bone broth which is roughly 1 : 1.5 (read as ‘1 to 1.5’). That means for every 1 lb of bones used, you’ll need about 1.5 quarts of water. So if you have 3 lbs of bones, you’ll need 4.5 quarts of water. I say roughly because with bone broth, it really is flexible. If you only have 1 lb of bones on hand but you need more than 1.5 qts of bone broth (and if you’re using a stovetop or crock pot method, note some of that water will cook off) then add more! You can always add more flavor with onions, garlic, and other veggies. It’s a guideline.

When I don’t use ratios:

If a recipe calls for an exact amount of something (often in baked goods with leavening ingredients like baking soda) I’ll note it specifically. If something can be loose, I’ll let you know. If it needs to be exact, I’ll let you know that too.

The essentials and then some:

You’ll also notice the ingredients lists for my recipes & ratios are different than most. I’ll always bold the absolute essential ingredients for a recipe and have additional add ins listed as optional.

I do this so that the recipe are accessible financially to many different households. You can scale the recipes I share up and down based on your budget and family size.


Continuing with the bone broth ratio, you’ll see the recipe listed like this:

The Essentials:

  • 1 lb chicken bones

  • 1.5 quarts water

Optional Add Ins:

  • 1/2 TBSP apple cider vinegar

  • 1/2 white or yellow onion

  • 1/4 cup dried or fresh nettle leaf

  • etc.

See the full recipe for Humble Luxury Bone Broth here.If anything needs to adjust in the basic ratio based on the add ins, that’ll be noted. For example, in the bone broth, if adding an onion & herbs I would also add 1/2 quart more water.

I’m excited to share this new perspective in the kitchen with you!

Now I’d love to hear from you! What do you think about humble luxury in the kitchen?

Vegan Chocolate Ganache

This is a recipe from my 2014 blog archive and it’s one I still absolute adore today! A lot has changed since I originally wrote & photographed this recipe, but it’s still a go-to of mine!


Chocolate ganache is on my list of favorite chocolate treats. Why? Because this stuff is super versatile and it creates a big impact with minimal effort. Pour it on a cake or cookies, whip it for frosting, or roll it for just can't go wrong. And it only takes about 10 minutes to make. It’s kitchen magic.



8 oz dark chocolate or enjoy life chocolate chips
1/2 cup coconut fat*
1/2 tbsp coconut oil
1 tsp vanilla
pinch of salt
*full fat canned coconut milk stored in the fridge over night, fat skimmed off the top


Measure chocolate chips into a glass bowl and set aside.

In a medium sauce pan bring coconut fat to a boil.

Once boiling, pour over chocolate chips immediately and whisk until completely melted.

Stir in coconut oil until melted.

Add vanilla and salt.


Pour onto cake, tart, cupcakes, pie, ice cream, etc. immediately, or place in the fridge to harden for truffles or frosting.

For truffles, let the ganache firm, then roll into small balls. Once formed, you can top your truffles with anything like chopped nuts, shredded coconut, cacao powder, or matcha.

For frosting, let ganache firm, then beat with an electric mixer to fluff. It will still be a dense frosting, but will be lighter than the truffles once whipped.

Now I want to hear from you!

What are you dreaming of using this chocolate ganache for?

Lavender & Earl Grey Mocktail

This recipe was originally written in September of 2014. I found it in an old blog archive and wanted to share because it’s still a favorite of mine. I’ve been sober for nearly 5 years now and having a nice mocktail at a gathering is a great feeling. Also, this one is super special because it’s one of the drinks we had on offer at our wedding in 2013! Hope you all enjoy it!


Recently I whipped up one of my favorite homemade drinks, lavender + earl grey soda. I don't drink alcohol much but I still enjoy something fun to drink at a gathering and this is my go to. This one is great for hosting parties because one drink can satisfy both your n/a friends and those enjoying alcohol with one simple substitution.


Lavender Simple Syrup

1/4 c organic lavender buds
1/4 c coconut palm sugar
1/4 c water

Heat the water to a boil and combine with sugar. Stir until combined. Let cool and add lavender buds. Allow the lavender to infuse for 48 hours. Strain into a ball jar.

Earl Grey Simple Syrup

1 TBSP earl grey tea
1/4 c coconut palm sugar
1/4 water

Heat the water to a boil and combine with sugar. Stir until combined. To infuse there are 2 options: place the tea into a tea ball and place into hot simple syrup for 4 minutes, or let syrup cool and infuse tea for 48 hours.


Wet the rim of a glass with water & dip into coconut palm sugar. Combine 2 TBSP lavender syrup with 1 TBSP earl grey syrup. Top with soda water or champagne. Garnish with lavender flowers.


Now I want to hear from you!

What’s your favorite non-alcoholic drink to serve to guests? Comment & share it below!

Grain Free Salted Double Chocolate Chunk Cookies

This is yet another post from 2014! During the holiday season in 2014 I made a different batch of cookies every single night. We were living in Port Townsend, Washington at the time getting ready for our January move to San Francisco. Every time I make these cookies I’m transported back to cozy nights in our friend’s living room eating perfectly portioned cookies. (Whenever I make cookies I always count how many people are in the room and make sure to bake enough so everyone gets X cookies - plus one (or a few) extras for myself.)

I hope you enjoy these as much as we do.



1/3 c dark cocoa powder
3/4 c almond meal flour
1 TBSP + 1 tsp coconut flour
1/4 tsp baking soda
1 egg or flax egg (1 TBSP flax seed meal : 3 TBSP water; mixed & set aside)
2 TBSP honey or maple
1/4 c regular or coconut brown sugar*
1 TBSP melted coconut oil
2 tsp pure vanilla extract
1/4 c dark chocolate, chopped, or dark chocolate chips
1/2 tsp coarse sea salt

*Ratio for homemade Coconut Brown Sugar:
1 c coconut sugar to 1 TBSP organic molasses


Omit almond meal
Use 1/3 c fresh almond milk pulp
Add 2 TBSP coconut flour instead of 1TBSP+1tsp
Follow the rest of ingredients above

If baking now:
Preheat oven to 350degrees and line a cookie sheet with parchment or a silpat mat.

Preparing the dough:
In a food processor or blender combine egg, honey, brown sugar, coconut oil, and vanilla.
Blend for 10-15 seconds.
In a medium sized bowl combine flours, cocoa powder, and baking soda.
Add to food processor and blend for 20-30 seconds.
Scrape the sides & pulse a few more times.
Dump mixture into the bowl and fold in chocolate chunks.

If freezing for later:
Lay a piece of parchment paper on the counter.
Dump the cookie dough onto the center of the parchment paper.
Form the dough into a horizontal log.
Roll the parchment paper around the log & twist the ends. (Your cookie log should look like the package of a peppermint hard candy.)
Place the wrapped log of dough in the freezer (up to 6 months).

If baking now:
Scoop ping pong sized balls of dough onto the cookie sheet.
With damp hands form into balls and flatten into 1/2 in thick circles.
Sprinkle with sea salt.
Bake 10-12 minutes.

When you’re ready to bake the frozen cookie dough:
Preheat the oven to 350 degrees and line a cookie sheet with parchment or a silpat mat.
Remove the dough from the freezer 5 minutes before baking to let it soften a bit.
Cut 1/2 inch slices of cookie dough and place them on the cookie sheet.
Press slightly to flatten a bit and sprinkle with sea salt.
Bake 10-12 minutes.

Yield: 15 cookies


Honey & Vanilla Sweet Potato Tarts with Pomegranates

And yet another recipe from 2014! Really proud of all the recipes I wrote, photographed, and shared that year!


gluten free – grain free – dairy free – soy free – refined sugar free – gum free – vegan option

These babies were pure accidental perfection. Last week after cooking dinner for some friend’s at their house, we were all craving a little something sweet. After digging around in their pantry I surfaced with a few ingredients and a mess of loose end ideas. I ran through a million options in my head of things I could make. I decided that I definitely wanted to do mini tarts, but was stumped on filling.

I was in the mood for something creamy but didn’t have any coconut cream or avocado. After fishing through the bag of food I brought, 1 lone white sweet potato surfaced and voila! it all clicked.

These babies have 6 major ingredients, minus the toppings which can change if you don’t like pomegranates. They took me about 20 minutes to pull together and my husband swears they’re the best thing I’ve ever made.



1 1/4 c almond meal

1/2 c unsweetened shredded coconut

1 egg [flax egg for vegan option: 1 tbsp flax seed meal to 3 tbsp water, mix & let sit for 10 minutes before adding]

1-2 tbsp water


2-3 medium sized white sweet potatoes

1/3 c honey [1/4 c maple for vegan option]

1 vanilla bean, scraped or 2 tsp pure vanilla extract

1 tsp salt


1 pomegranate [or another fruit if you prefer]

(optional) 1/4 cup chopped nuts

Preheat the oven to 350 degrees & start boiling water in a medium sized pot for the sweet potatoes.

In a medium sized bowl combine almond meal, shredded coconut, and egg. Mix well. If the dough is too flaky to stick together, add a little bit of water, 1/2 tbsp at a time, not more than 2 tbsp.

The dough should form well but not be sticky or gooey.

Oil a muffin pan with either coconut or olive oil. Olive oil will give the crust a slight buttery flavor, which I love.

Split the dough ball into 12 even sized balls and place one in each muffin cup.

Press dough into bottom & sides of muffin cups, roughly 1/4 in thick.

Bake in the oven for 10-15 minutes. Start checking at 10 and bake until the edges are golden.

While the crust is in the oven, boil & mash the white sweet potatoes.

I chopped my potatoes small so they would cook faster.

Once the potatoes are soft, strain & mash with a hand masher.

Add honey, vanilla, & salt.

When the tart shells come out of the oven, let them cool for 10 minutes in the pan.

While they cool, open your pomegranate & remove the seeds.

*TIP: fill a large bowl with water and open while the pomegranate is submerged. All seeds will sink to the bottom and the inside skin will float to the top, plus the juice won’t squirt all over.

Once tart shells have cooled, spoon sweet potato mixture into each cup and top with chopped nuts & pomegranate seeds. Serve warm or at room temp, as is or topped with coconut whipped cream.

Grain Free 'Sugar' Cookies with Two Chocolate Dip Options

And here’s the final recipe I’ve chosen to carry over from the 2014 blog archive.



Like most things that happen in my kitchen, these cookies were a complete accident.



2 eggs or flax eggs [1tbsp flax seed meal + 3TBSP water; mixed & set aside= 1 egg]
2 tsp vanilla
1/4 c  coconut oil, room temp
4 TBSP local honey [maple syrup for vegan version]
1 c almond meal
3 TBSP coconut flour
1 tsp baking soda
1 tsp salt

In a food processor, blend eggs, vanilla, oil, & honey for 10-15 seconds.

In a separate bowl, combine coconut flour, almond meal, baking soda, and salt.

Pour wet mixture into dry, and scrape sides of the food processor with a rubber spatula.

Mix well and let sit for 5-8 minutes.

Dump mixture onto a piece of parchment and form into a log. Wrap tightly with parchment, twisting the edges shut.

Place dough in freezer for at least 30 minutes, up to 6 months if wrapped well.


Preheat oven to 350 degrees and line a cookie sheet with parchment or a silpat mat.

Remove dough from freezer and cut 1/4 in slices off of the log.

Bake for 6-9 minutes.

*These cookies don’t grow much so they can be placed close together.

Place on a rack to cool before dipping.



3/4 cup melted coconut oil
1/2 c raw cacao powder
2 TBSP local honey
1 tsp vanilla



1/4 c dark chocolate chips [Enjoy Life is an allergen friendly brand]
1 TBSP coconut oil
double boiler


Stir honey into melted oil, then add vanilla.
Pour wet mixture onto cacao powder and stir until smooth.
Dip cookies into chocolate mix and chill on parchment lined cookie sheet until hard.


*if you don’t have a double boiler, use a glass bowl nestled in a pot with about 2 in of water inside. The bowl shouldn’t touch the water.

Place chocolate + coconut oil in top of double boiler.
Once melted, dip half of each cookie in and return to parchment to dry.

Sprinkle with sea salt if desired.