My recipe uses no refined sugar and no grains. It is sweetened with coconut sugar and uses just three tablespoons of oil in the entire recipe. I make the batter fast in one bowl and it’s all done and out of the oven in 20 minutes.

One would think that I make this recipe only in the fall however the smell of these baking is a year round comfort cookie for me. The recipe may is quickly prepared in one bowl with no electric mixer needed.

Believe it or not, this is what I ask my husband to make me every birthday. They are easy to make as everything goes into the food processor and then rolled into balls. If you prefer because of time you can always just roll them in cocoa powder instead of the melted chocolate. 

My mom always made me the best pancakes so I knew I needed to develop a healthy option to keep them in my life. This is a fun recipe because you can do so much playing around by changing the spices and the fruits you serve it with. For example, in mango season I will spice the pancakes with nutmeg and garnish with fresh juicy mango!

This is a treat that I make year-round. If you have not figured it out already, I have a sweet tooth and going refined sugar-free in early 2018 I knew I was going to have to find ways to have a little something sweet on occasion. Lately, I have been placing the ice cream into Peak ice cube trays right after it is soft and done spinning. Place in freezer until hard and then pop them out and quickly roll them in melted 100% organic dark chocolate and then into chopped hazelnuts. Freeze and enjoy. Um, yeah!!!!