Snowdrift Cake

A vegan gluten free cake with a light and fluffy frosting.

Snowdrift Cake

So I know it’s January and I’m supposed to be posting healthy things. There’s plenty of kale behind the scenes to be sure, but today I wanted cake.

I get excited about kale, and I get excited about cake too. Cause, you know, I’m human and humans tend to have diverse tastes.  Btw kale salad washed down with moonshine makes a really good nighttime snack. What? They both came from the good brown earth, and one of them just happened to get distilled into a harsh little spirit that’s perfect for warming up in the winter.

Other things that keep you warm in the winter:

Snugglin’ (uh – duhhhh).

Perfect mittens

Blankets + good books + cake 🍰

Snowdrift Cake

This was supposed to be a segue into talking about cake, but now I want to talk bout books. What have you liked lately? I just finished The Library at Mount Char. I don’t know what to think of it. It was absorbing for sure, kinda dark, but my mind isn’t made up about the central character. Another book I loved this past year was Serena — again, great read, but I really disliked the main character by the end. If you saw the Serena movie, forget everything about it and read the book. Some movies pull off books really well, and this wasn’t one of ’em. I hear Girl on a Train is being made into a movie, and I feel the opposite that I do about Serena.  It was one of those books that everyone waves in your face, imploring you to read it, and then when you do read it, it’s meh. But since I have a guilty pleasure of liking mild mystery-crime shows, I think I will enjoy the Girl on a Train movie. On Amazon, several months after it comes out. I don’t do movie theaters, it’s very hard to sit still for that long.Snowdrift Cake

Okay, okay, onto the cake for real now. It’s soft and a little nutty, with some hints of warm caramel in there. It gives under the fork gently, allowing you to get a big scoop of the vegan meringue topping in the same bite. (thank you, chickpea water).

In addition to the big cloud of soft white fluff is a layer of peanut butter frosting — just a little pb and maple, a gooey compliment to the nuttiness of the cake.

Another thing that I love about this cake is that it reminds me that winter isn’t forever. Underneath all that frosting is a happy, soft cake. If y’all are not winter folk, just remember that beneath the deep snow is a warm earth waiting for spring.

Snowdrift Cake


  • 8 oz dates
  • 1 1/4 cups unsweetened unflavored almond milk
  • 1/3 cup softened coconut oil
  • 1 medium banana
  • 9 tbsp water
  • 3 tbsp flaxmeal
  • 1 cup brown sugar
  • 1 cup of cup to cup gluten free flour (I used Bob's in the blue bag)
  • 1/4 cup almond flour
  • 1 1/4 tsp almond extract
  • 1 tsp baking soda
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • Peanut butter frosting
  • 1/3 cup plus 1 tbsp peanut butter
  • 1/3 cup maple syrup
  • 1 1/2 tbsp coconut oil
  • dash of salt
  • dash of cinnamon
  • Vegan Meringue Snowdrift
  • water from 1 16 oz can of reduced sodium chickpeas
  • 1/2 tsp cream of tartar
  • 1 cup of confectionery sugar


  1. Preheat the oven to 350 and line two 9 inch spingform pans with parchment.
  2. Place the flaxmeal and water in a small container (flax eggs). Let sit
  3. Place the dates and almond milk in a microwave safe bowl and microwave for 4-5 minutes, checking to make sure the milk doesn't boil over. Do not discard unabsorbed milk
  4. Puree the dates (with the unabsorbed milk), flax eggs, coconut oil and banana until smooth. Add in the brown sugar.
  5. Add flour, almond flour, baking powder, baking soda, and salt to the date mixture.
  6. Divide the batter between the pans. Mixture will the thick, get it as smooth and even as you can.
  7. Bake for 35-40 minutes.
  8. Allow to cool completely before removing from pans.
  9. Peanut butter frosting
  10. Warm peanut butter, maple syrup in a small saucepan, stirring until combined and smooth. Add the salt and cinnamon.
  11. Spread the still-warm frosting over the cake, and between the layers.
  12. Snowdrift
  13. Place the chickpea water in a bowl and place it in the freezer for about 8-10 minutes.
  14. Beat the chickpea water until it gets fat and frothy (about 2-3 minutes) and then add in the tartar. Beat a little bit longer, then add the sugar, gradually. Continue to beat on high for several minutes, it should get really big and fluffy (you'll be beating for about 10-15 minutes)
  15. Spread the mix over the cake, and serve with love.


If you're not serving the cake right away, wait to add the vegan meringue. It actually stays fluffy for at least 12 hours, but it will be fluffier if fresh.

Make sure (really really make sure) that the chickpeas are reduced sodium

snowdrift is from Wallflower Girl

cake adapted from the fall 2015 issue of Sweet Paul

Snowdrift Cake

P.S. I meant what I said when I asked for book suggestions, please let me know what you’re into right now. 💟

Ugly Christmas Sweater Apple Gingerbread

ugly sweater gluten free vegan gingerbread

This gingerbread almost didn’t happen. I made it so many times and it kept failing on me, and I was about to give up. Aw heck. But this final result made it all worth it — moist and spicy and sweet. Soft, toothsome. It’s a gingerbread dream.

I’d found a little bag of mini cookie cutters at the flea market and I bought them on a whim with no real plans for them. There was a gingerdude somewhere in there too, but I lost him. I’m sure he’ll turn up when I’m looking for something else. Still — Apatosaurus cookie cutter. 🐪

yes, i realize that is a camel emoji, but i’m pretty sure there’s no dino emoji. so squint and pretend the camel is a dinosaur.

This gingerbread is so very easy. It starts with a basic homemade apple sauce, and then you just throw in some molasses and ginger and other sweet things. I realized after I put it in the oven that I hadn’t put any oil in (which the other recipes did have).  So no extra oil, yay! But it does have quite a bit of added sugar. Legal addictive substances, yay!

ugly sweater gluten free vegan gingerbread

Speaking of substances, this was also supposed to have rum in it, but I went through all of the rum on the trial runs of this. Part of the rum went into the apple gingerbread, and part of the rum went me. Rum can soothe many a kitchen disaster, but it can also cause them.

ugly sweater gluten free vegan gingerbread

While I’m on the topic of booze, I  just realized it’s legal to sell diluted spirits here. Whhhhattt! That’s no fun. If I’m spending the money on it, I want whatever percentage it left the distillery at. I’m already a cheap date (two drinks and I’m done) so I don’t think it’s a lot of ask for, right? Now I have to be a label hawk on my booze too. Who’s idea was this? Probably some tax driven thing or what not.

I guess this cake is like a good spiced rum, even though it ended up not having any rum in it. It’s full flavored, deep and dark and satisfying. It’s just the thing to bring to your ugly sweater party.

ugly sweater gluten free vegan gingerbread

Ugly Christmas Sweater Apple Gingerbread


  • 6 apples
  • 1/4 cup molasses
  • 1/2 cup packed brown sugar, plus 3 tsp
  • 1 tsp ginger
  • 2 tbsp vanilla (I used Rodelle)
  • 2 cups of Bob's Red Mill GF flour in the blue bag
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cinnamon stick


  1. Chop up 4 1/2 of the apples. Place in a pot over medium heat, with just enough water to cover the bottom of the pot. Snap the cinnamon stick in half and put in in there as well. Cover and cook for 30-35 minutes, stirring occasionally. Remove from heat, discard the cinnamon stick, and puree till smooth.
  2. While the apples are cooking, carefully cut the remaining 1 1/2 apples into thin slices. Use mini cookie cutters to get shapes out of the slices. Place the shapes in a bowl of cold water until ready to use.
  3. Preheat the oven to 350
  4. You should have ended up with about 2 1/2 cups of sauce, maybe a little more. You won't end up using all of the sauce.
  5. Combine two cups of the apple sauce, the vanilla, the molasses, the brown sugar, and the ginger.
  6. Combine the flour, salt, baking power, and baking soda.
  7. Add the dry ingredients to the wet ones.
  8. Pour batter into a lined pan. Pat the apple cutouts dry, and then arrange on top of the batter. Sprinkle a little brown sugar on top of the apple pieces
  9. Bake for 45-48 minutes. I baked it for 48, and it came out super moist.
  10. Combine 4 tsp of the apple sauce with 3 tsp brown sugar. Brush over top as a glaze. This step is optional.
  11. Enjoy!

Although I mention two brand names in this recipe, this is not sponsored content. I did receive a free box of Rodelle goodies as part of a giveaway.

ugly sweater gluten free vegan gingerbread

Flourless Three Ingredient Chocolate Cake

a soy-free solution to the two ingredient Nutella cake 

Flourless Three Ingredient Chocolate Cake

I’m sure you’ve all seen this two ingredient Nutella cake. Or maybe you haven’t because you were in a Nutella induced sugar coma or something. No judgement, no judgement. But that cake has only two ingredients, and this has three.

Why Annie, why? Why did you add the third ingredient, making it slightly more complicated? Well, sadly, I am allergic to Nutella. Whaaaat? 

Yep. It’s true.

I’ve always had pretty bad seasonal/environmental allergies, but I never realized I had food allergies as well. In the past 1 or 2 years, the food allergies got significantly worse, making their presence well known. I drank a cup of soy milk and my eyes swelled shut. I’d have a bowl of my favorite cereal and would immediately start sneezing. I ate a pizza (a really, really good pizza from Milton’s in Raleigh) and spent the entire next day in a darkened living room, plowing through tissue boxes. Luckily, they offer wheat-free pizzas now, but I don’t live in NC anymore, so it doesn’t matter.

But if you’re ever in Raleigh, dude, go to Milton’s. And if you don’t have wheat allergies, order the eggplant topping on your pizza, it’s amazing. 

Flourless Three Ingredient Chocolate Cake

Days that were previously brushed off as a high pollen count began to cause suspicion. I always thought food allergies caused intestinal reactions, which is why I never connected two and two. I never imagined they would cause respiratory problems. A few months ago, I ate some tortilla chips from a restaurant that used soy oil. The next day was miserable (for me and everyone around me, who couldn’t concentrate because of all the sneezing and noseblowing).

i don’t know if i’m allergic to gluten. i only know i’m definitely allergic to wheat. and soy. 

I can have a tteeeeny bit of soy, about the amount that’s in a single Hershey’s kiss. So, not a lot. And Nutella as a ton of soy in it. 😫  Actually, many chocolate products have soy in them. I used Toll House 53% cacao dark chocolate morsels (this is not sponsored), which have no soy. Enjoy Life is also soy free, but I have no clue whether or not it would work here.
Flourless Three Ingredient Chocolate Cake

This came out fantastic! Chocolaty, sweet, and delicate on the tongue. We’re having an early Christmas with Jason’s family this weekend, since we’re gonna see my mom on actual Christmas. I’m totally bringing this over. And if they need to know why a slice or two missing, I’ll just tell ’em I had to make sure it tasted good. You know, takin’ one for the team. 😇

Flourless Chocolate Cake


  • 1/2 cup plus 1 tbsp dark chocolate chips
  • 1/4 cup plus 3 tbsp maple syrup
  • 4 eggs
  • optional garnishes
  • -candied fruit
  • -rosemary
  • -or just a light dusting of powdered sugar


  1. Preheat the oven to 350 and line a springform pan with parchment paper
  2. Place the syrup and the chocolate chips in a double boiler and melt together to form a fudge sauce.
  3. Turn of the heat, but keep the sauce over the heat source so that it remains warm and fluid
  4. Beat the eggs on high for several minutes. If you have a high power mixer, it will take about 5-6 minutes, but I have a hand mixer and it took me closer to 8-9 minutes.
  5. Gradually (very, very gradually) pour the fudge sauce into the egg mix, folding it in with your spatula.
  6. When an even color and consistency is reached, pour the batter into the pan.
  7. Bake for 25 minutes. Allow to cool completely before removing from pan.
  8. Slice and enjoy!


I used toll house 53% cacao dark chocolate morsels. They are they only soy free chocolate chip that is widely available, other than Enjoy Life. They didn't pay me to say that, it's just what I most often use.

adapted from Kirbie’s Cravings 

Flourless Three Ingredient Chocolate Cake

Splendid Cranberry Marscarpone Cornbread Custard

Splendid Cranberry Marscarpone Cornbread Custard

Hey! How was everyone’s week? Mine was super busy, but I don’t mind busy. I did miss y’all, but looking at what everyone else was cookin’ up helped.

There was Amanda’s oatmeal raisin cookies, which looked so soft and chewy and caramelly.

The snacks that people made were the kind of things that you want to ruin your dinner for. Spicy-sweet roasted chickpeas. Fried olives. I will have a handful of each, please.

Karen made  beautiful buttermilk mashed potatoes in a slow-cooker. I have no idea how she made mashed potatoes look so stunning (it’s a lump of potato….it’s not usually a pretty thing), but I am a wee bit envious of her photography skills.

And can someone stop the bus, because I need to have one of these Fluffernutter Cookie Bars. It has been far too long since I’ve had a flutternutter…but if you’re gonna put in in cookie form, I’m not going to bother. Skip the sandwich, go right for the cookie.

Then there were these crispy, veggie-stuffed, buttermilk/breadcrumb wrapped, toasty ravioli. Um, would it be rude if I skipped the fork and just picked it up with my hands? Because a fork would just get in the way of me eating as many as possible. Also, I really want to thank Nicole because she’s been so welcoming. Thank you!

Splendid Cranberry Marscarpone Cornbread Custard

Anyways, I’m mentioning all this because I would like to start a section about things I love from around the blogosphere. I have no idea what to call it. Cookies with Friends? Or maybe Can I Have Some of That? Licking the Spoon? Lick the Bowl? Coffee Cups? Right now I’m leaning towards Cookies and Coffee with Friends.

Ok, ’nuff about that. Do you want to hear about this cornbread custard? It is so good. And it’s so much easier that it looks, cause it starts with a cornbread mix – Bob’s GF, to be specific. (not sponsored content. I just like it) I was so pleased with the texture, it came out exactly as I wanted. It’s a spoon-or-fork deal when warm, and when it’s cold, you can pick it up with your hands. The custard itself is not too sweet,  but when you bite into a cranberry, you get a big mouthful of nectar. A drizzle of honey over top goes well.

This is just brunch perfection. It’s funny I should say that because I think the last time I actually ate brunch was 6 or so years ago. (eww….she doesn’t eat brunch? that girl is weird) But if I were to throw a brunch party, this would be on the menu. Damn. Now I’m craving mimoas. This would best friends with a mimosa. Can’t you just see the little cranberries partying away with some bubbly? Note to self: Try some of Lori’s cranberry mimosas.

Splendid Cranberry Marscarpone Cornbread Custard

This recipe doesn’t use the entire package of cornbread mix, which is wonderful because that means you can use if for other tasty things. I whipped up another little treat after I was done with this, and I hope to share it next week. Thank you so much for stopping by, say love!

Splendid Cranberry Marscarpone Cornbread Custard


    cranberry sauce
  • 1 1/2 cups of fresh cranberries
  • 1/2 cup water
  • 1/2 cup packed dark brown sugar
  • custard
  • 1 1/2 cups of Bob's Red Mill gf cornbread mix (or a similar cornbread mix)
  • 2 eggs, separated
  • 1/4 tsp cream of tartar
  • 8 oz room temperature marscarpone cheese
  • 1/3 cup dark brown sugar
  • 1 1/2 cups room-temperature milk
  • for serving
  • warmed honey, if desired


  1. Place the cranberries in a small skillet with the brown sugar and the water. Cook over medium heat, stirring occasionally, for about 10-12 minutes. Remove from heat.
  2. Place the egg whites in a very clean, very dry bowl. Add the cream of tartar. Beat the eggs on high for several minutes, until firm peaks just start to form. Set aside.
  3. Beat together the marcarpone and the egg yolks for 2-3 min, until fluffy and creamy. Add the brown sugar and beat again, until well combined.
  4. Preheat the oven to 350.
  5. Add the milk to the marscarpone mix. When you beat it in, it might appear a little curdled. That's fine.
  6. Add the cornbread mix to the wet ingreadients. Beat on medium for a few mintues unitl a smooth, creamy, even texture is reached.
  7. Gently fold the egg whites into the other ingredients.
  8. Line a 9.5 inch springform pan with parchment. Lightly grease the parchment the and the sides of the pan. Pour in the batter.
  9. Swirl the cranberry mix over the batter.
  10. Bake at 350 for 38-40 minutes, until the center bounces back at light touch.
  11. Allow to cool before removing from the pan.
  12. Just before serving, drizzle some warm honey over the top. Enjoy!

adapted a little bit from here, with some help from here

Splendid Cranberry Marscarpone Cornbread Custard

Double Caramel Banana Chocolate Oat Bars (vegan and gluten free!)

double caramel chocolate banana bars vegan gluten free


So. I might just be in love with caramelizing bananas before using them in baking. It adds an extra layer of flavor and sweetness, subtle and toasty. And a little nutty. Even if you cover the banana flavor with other things (like with the Sour Cherry Scones), the toasty nuttiness remains. Heck yes, I’m tooting the banana horn here.

I’m apparently 8 years old because saying banana horn makes me laugh.

I didn’t use to like bananas, not in smoothies, not in cake, not in anything. But life doesn’t stay the same, and tastes don’t either. Did you ever think that you’d be obsessed with roasting cauliflower? I certainly didn’t, yet it’s rather popular. Probably because roast cauliflower is awesome, as long as you slice it thin enough.bars4

Wait, why am I talking about vegetables at a time like this? Y’all are here today for the caramel chocolate.

These soft, gooey bars get their sweetness twice. Once from the caramel bananas, and then again from a generous pour of a vegan caramel sauce. They are very rich and sweet, which is why I like to cut them into smaller triangles instead of huge bars.  They are more enjoyable that way…and um, you can always go back and get another or two or three. Or call up your favorite people and have them all over for an impromtu caramel party.  That’s a thing, right?



Double Caramel Banana Oat Bars

Yield: approx 22 small bars, less if cut into large squares


  • 2 large, very ripe bananas
  • 1 can of full fat coconut milk, liquid part only (you'll use the solids for the caramel topping)*
  • 1 cup of old fashioned oats
  • 1/4 cup of cornstarch
  • 1/4 cup chocolate chips
  • 1 tbsp baking powder
  • 1 tbsp brown sugar
  • 1 tbsp golden flax meal
  • 2 tsp vanilla
  • 1 1/2 tsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • topping
  • solids from the can of coconut milk*
  • 1/2 cup packed dark brown sugar
  • 1/3 cup chocolate chips
  • 2 tbsp old fashioned oats


  1. Grease a small skillet with 1 tsp coconut oil and place over medium heat.
  2. Slice the bananas into the skillet, as thinly as you can get them.
  3. Cook the bananas for 9-12 minutes, stirring occasionally (about once every minute or so), making sure they aren't burning or sticking to the pan. By the time you're done, they should be in an lumpy and mashed in appearance. Remove from heat.
  4. Grind up the cup of oats to a soft, silky flour.
  5. Combine the oat flour, the cornstarch, the baking powder, the cinnamon, and the baking soda. Set aside.
  6. Measure out the liquid from the coconut milk. There should be about 1/2 cup. If you don't have half a cup, fill up as much as you can with the coconut liquid and then add water or almond milk to compensate the rest of the way.
  7. Puree the bananas with the coconut liquid, the vanilla, the flax, and the brown sugar. Blend till smooth.
  8. Add the banana mixture to the oat mixture and stir well until combined.
  9. Add the 1/4 cup of chocolate chips to the batter.
  10. Preheat the oven to 350.
  11. Line a 8 x 8 baking pan with parchment paper and grease with the remaining coconut oil (this step is optional, but it makes cleaning the pan so much easier and also you get all caramel staying on the bars, and not on the pan)
  12. Spread the batter evenly into the baking dish.
  13. Sprinkle the 1/3 cup of chocolate chips over the batter.
  14. Sprinkle the 2 tsp oats over the batter.
  15. Measure out 1/2 cup of the coconut milk solids. There should still be some solids left over, which you won't use for this recipe. If still in a very solid state, warm up in the microwave for a few seconds until it becomes liquid and pourable.
  16. Combine the 1/2 cup brown sugar with the coconut milkfat. Stir until an even color and consistency is reached.
  17. Pour the brown sugar mixture over the batter.
  18. Bake for 25 minutes.
  19. Allow to cool before cutting into small triangles.
  20. Enjoy with a cool glass of almond milk.



* In order to get the coconut milkfat and liquid to separate, leave a can in the fridge for a few hours or overnight. You can also put in the freezer for a shorter amount of time. Be careful not to shake the can. When sufficiently chilled, you should be able to scoop the milkfat right off the top.


If you are the kind of person who likes "extra caramel drizzle" at Starbucks, I suggest increasing the coconut milk solids to 3/4 cup, and the brown sugar to 3/4 cup. This will make them extra sweet and extra caramelly. I prefer to use 1/2 cup of each, but you do you boo boo. 😉

Ganache Cake

ganache cake

My mother and BGE’s mom and dad all came down for the weekend. Mamabear’s dog, Holly, came too. We had some wedding things to take care of, but it was also mom’s birthday so of course I baked her a cake. It’s made with amaranth, which means it’s gluten free…but let’s not go calling it healthy because it has lots of chocolate and coconut oil and brown sugar and all those things that make a cake taste good. 

This cake….this cake. I don’t know where to begin. Let’s start off with the texture. It’s super thick, almost like a solid ganache. It’s deep and dark and not too sweet, with an almondy finish. Don’t even attempt a slice without having a chilled glass of milk ready. It’s so solidly chocolate that you only need a small piece to be satisfied. That didn’t stop my mom (who is less 4’10” and weighs nothing) from sneaking into the kitchen and slicing off more and more of the cake. She kept making noise about how guilty she was about having too much cake, but we told her it was her birthday so she better enjoy every bite.

If you look close at that picture, you’ll notice that the hearts form a triangle, but there is a heart or two is out of place. That’s totally okay. Everybody’s mother has a screw loose and that’s what makes them our moms. That’s part of what gives us our loose screws too.

Mamabear’s Birthday Cake


  • 8 oz of very dark chocolate (70% cocoa or more)
  • 3/4 cup of coconut oil (not softened)
  • 1 1/4 cups packed dark brown sugar
  • 4 eggs
  • 1/4 cup unsweet, unflavored almond milk
  • 2 tbsp flax meal
  • 2 tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp almond extract
  • 1 cup amaranth flour
  • optional
  • powdered sugar
  • goji berries


  1. Preheat your oven to 350.
  2. Chop up the chocolate into little pieces.
  3. Melt the chocolate in a microwave or double boiler.
  4. Stir the coconut oil into the chocolate until it's melted. You can return it to the heat source to help it melt, but if you stir enough, it should melt on its own. Set aside.
  5. Beat the eggs and sugar together for about 2-4 minutes, until fluffy.
  6. Add the almond milk, flax, almond extract, and salt to the egg-sugar mix. Beat again.
  7. Add in the amaranth flour and cocoa powder. Beat on low until fully combined.
  8. Pour into a greased 9" pan or heart-shaped pan.
  9. Bake for 38-42 minutes.
  10. Allow to cool and dust with powder sugar.
  11. To make the goji berry hearts, pick out the largest berries. Flatten them with the side of a knife. Using a small pair of scissors or a small knife, make a split in the top part (rounder part) of the berry. Round out a little more if desired. And that's it!

adapted from baking bites

p.s. This isn’t sponsored content, but I would like to mention something nice that did recently. I order from them often and last time I ordered, they sent me these goji berries for free. It was really nice of them – thank you!

Berry Cream Pie (paleo and vegan)

paleo berry pie paleo pie vegan berry pie mini pie cute pie

If there’s one thing that I’m infamously bad at, it’s time management. I have a huge calendar right by the apartment door and I have to write stuff in big letters or else I’ll forget about it. And don’t get me started on my poor, abused daily planner. 

The wedding is less than three months away and there’s still so much to do. My aunt, who is pretty much a wedding expert, has this huge list for us and we’re trying to make sure everything gets done on time. We have all the big stuff taken care of, but we’re trying to nail down the details. Honey, I really don’t care what your dad wears. No, mom, I still haven’t found comfortable shoes yet.

Aaaaand the lady who sold me my dress assured me that there would be cloth leftover from hemming to make me some sleeves and there isn’t. So I might not have sleeves, which I had my heart set on. Plus, I’m going back to school and classes start two days after the wedding. So I have to get everything all set for that too.

paleo pie berry pie vegan pie gluten free pie crust cream pie

All this wouldn’t be a problem if I weren’t so terrible at planning.  (Why am I still writing, there are other things I should be doing right now.)

Luckily, this pie comes together lickety-split.

Mix, bake, mix, pour, refrigerate. DONE.

Now excuse me while I go find a mini pizza box to put the rings in. We’re having the ring bearer carry that instead of a pillow, as an ode to BGE’s pizza worship. Thanks to Jocelyn over at Inside Bru Crew Life for the idea!

paleo pie berry pie vegan pie mini pie berry pie cream pie gluten free pie crust

Berry Cream Pie


    for the crust
  • 1 banana
  • 1 to 1 1/4 cups of fine almond flour (it depends on how ripe your banana is. The greener is is, the less flour you'll need. If it's on the riper side, you'll need more flour)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • for the filling
  • 1 1/4 cups frozen blueberries
  • 1 1/4 cups frozen raspberries
  • 1 can of chilled coconut milk
  • 16 dates
  • pinch cinnamon
  • 1/4 tsp vanilla
  • for the optional garnish
  • 1/4 of a banana
  • 1/4 cup fine almond flour


    for the crust
  1. Preheat oven to 350.
  2. Mash the banana.
  3. Add 1 cup of almond flour to the banana. If it still seems mushy, add the other 1/4 cup.
  4. Add in the salt and baking soda.
  5. Press crust evenly into a small baking dish (mine was a 23 oz stoneware oval dish, 9 x 6 x 1).
  6. Prick bottom of crust with a fork.
  7. Bake for 18-20 minutes.
  8. Allow crust to cool before continuing.
  9. for the filling
  10. Put the dates in a microwave-safe dish with enough water to cover.
  11. Microwave them 2 minutes and drain away the water.
  12. Puree dates in the blender and set aside.
  13. Microwave the blueberries until just room temp.
  14. Scoop the fat out of the can of coconut milk. Save the water for smoothies or something, you won't be needing it for this recipe.
  15. In a blender combine the blueberries, half of the coconut fat, and half of the pureed dates.
  16. Pour blueberry mix into the cooled pie crust.
  17. Repeat steps 12-14 with raspberries.
  18. Add the cinnamon and vanilla to the raspberries.
  19. You'll notice that there is a lot less raspberry mix than you had blueberry mix, because raspberries hold less water. That's ok -- it's exactly what you want.
  20. Put the raspberry mix into a pastry bag with the tip cut off. Drizzle over the blueberry mix and then run a knife though it to make a swirl pattern.
  21. Put the pie in the fridge to set, about 4 hours.
  22. for the optional garnish
  23. Combine banana and almond flour, shape or cut into little hearts. Bake for 10-12 min at 350.
  24. Allow hearts to cool before putting them on the pie.

Cardamom Coffee Cake

cardamom coffee cake


Raise your hand if your mom had the Moosewood Cookbook when you were growing up!


I loved looking at all the illustrations and wondering about all the ingredients Mollie Katzen used. I guess this note from my aunt says it best:


My favorite thing to make out of it were the popovers, because they were so dead easy. My mom’s favorite thing was the zucchini pizza. It took me a long time to love that pizza. Usually I would groan when I learned that that’s what we were having for dinner. But I grew to like it as I got older – especially having the leftovers on a sandwich.  I can’t wait show you my own version of it once summer rolls around! I don’t usually buy zucchini the rest of the year because of how crazy plentiful it is in the summer.

The original version of this cake has two cups of butter, two cups of sour cream, and four eggs. I know Mollie is a genius and all, but there is no way that I would be happy with myself after eating all that. I probably wouldn’t even be able to move, much less run. I might not even be able to go to work because I wouldn’t be able to put on pants. Pantless employees are generally frowned upon.

I made a thick pear sauce to substitute both the butter and sour cream.  I didn’t eliminate the fat completely, but I did cut it down to 1/4 cup of coconut oil, plus what’s in the almond flour topping. This version is vegan and gluten-free, but it still came out awesome. It’s rich and satisfying and perfect with a cold glass of almond milk.


What are your favorite Moosewood recipes?

MK's Lightened-Up Cardamom Coffee Cake


  • 6 Anjou pears, peeled, sliced, and cored
  • 3/4 cup packed light brown sugar
  • 1/4 cup softened coconut oil
  • 1 tbsp vanilla
  • 2 tbsp flax meal
  • 1 cup unsweetened, unflavored almond milk
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp freshly-ground cardamom
  • 1/4 tsp salt
  • 1 1/4 cups King Arthur GF mix*
  • 1 1/4 cups Bob's Red Mill BF mix*
  • for the topping
  • 1 tbsp cinnamon
  • 1/4 cup dark brown sugar
  • 1/2 cup fine almond meal


  1. Melt the coconut oil in a large saucepan over medium heat.
  2. Add the dark brown sugar, 1/4 cup at a time.
  3. Once the brown sugar is completely integrated into the coconut oil, add the pears.
  4. Stir the pears so they are completely coated in the sugar mixture.
  5. Cover the pan and let the pears cook, stirring occasionally, for 30 minutes.
  6. Remove from heat and puree with an immersion blender.
  7. Turn the heat to medium low and simmer the sauce, uncovered, for 50 minutes, stirring very occasionally. Use a splash guard if you have one.
  8. Remove from heat and puree again. Now you should have about 2 1/2 - 2 3/4 cups of sauce.
  9. Allow the sauce to cool completely before continuing.
  10. Preheat the oven to 350
  11. Combine two cups of the cooled sauce, the vanilla, the flax, and the almond milk. Reserve the rest of the sauce because you'll use it later in the recipe. Set aside.
  12. Comine the flours, cardamom, baking soda, baking powder, and salt.
  13. Mix the wet and dry ingredients. Set aside.
  14. Mix the cinnamon, brown sugar, and almond meal.
  15. Grease two 9 - inch cake pans.
  16. Divide the almond-meal topping evenly between the pans, making sure that the bottom of each pan is fully covered.
  17. Spoon the batter into the pans. You may have to spread it a little. If you do it gently enough, you won't disturb the crumb below. And even if some crumb does get mixed in, don't worry - who doesn't love a surprise bite of crumb?
  18. Bake for 25-30 min, or until it springs back and an inserted fork comes out clean.
  19. Let the layers cool a little bit and then turn them out of the pans.
  20. Let them cool a lot more.
  21. Take the remainder of the pear sauce and spread it over the top of one of the layers. Because the topping is made from almond flour, it binds to itself rather well. Spreading the pear cause on won't disturb it, as long as you use a light hand.
  22. Stack the cakes.
  23. Serve with a cold glass of milk.


*I used two brand flours because I'm experimenting with commercial blends before attempting my own -- which will be a whole lot cheaper. If you have your own personal blend that you like, use that. The main ingredient in KAF is a rice flour blend, and the main in Bob's is chickpea flour.



Flourless Pastry Hearts with Cinnamon Honey Cream


paleo valentine paleo pastry paleo pastry cream

Oh dear, oh my.

I’ve been using those phrases a lot lately. I don’t know why….I guess certain phrases just slip in and out of our personal lexicon. For a while there, BGE was using “ermahgerd” all the time. If he was bored, he’d look at the “ermah” meme and just laugh and laugh. Then he would walk around making the “ermah” face at me. This is a grown man, folks. Oh dear.

These pastries are more along the lines of “Oh my.”

See, there’s this coconut whipped cream that I love. Coconut-honey-cinnamon-vanilla whipped cream. I can barely keep my spoon away. I wanted to use it as a pastry filling, but all that coconut cream isn’t exactly low-cal. Low anything. I needed a pastry that was not-so-guilty to compliment the lovely corrupt cream.

Then I remembered there’s this bread that the paleo kids love. It’s just bananas (well, plantains) and eggs….and this is all the pastry is. Bananas and eggs. I whipped the heck out of the whites so that I could get some of the airiness that you would get in a real pâte à choux. Then I folded the yolks back in, along with a couple of liquefied bananas.

Whipping the egg whites also gave the batter a certain stiffness that allowed me to pipe it into heart shapes.

paleo pastry paleo valentines

I love that I in order to take a picture, I have to eat some first!

paleo pastry paleo valentines


Flourless Pastry Hearts with Coconut-Cinnamon-Honey Cream

Yield: 16-18 hearts, or 8-9 fully assembled pastries


    for the pastries:
  • 2 greenish bananas
  • 4 eggs
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking powder (yup, even with all the egg whites)
  • for the cream
  • 1 can of full-fat coconut milk, chilled overnight
  • 3 tsp honey
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • for the chocolate drizzle (optional)
  • 3 oz chocolate


    to make the pastries
  1. Separate all the egg yolks from all the egg whites. Make sure the egg whites go into a very clean, very dry bowl.
  2. Using a hand or stand mixer, beat the egg whites on low until they are frothy.
  3. Add in the cream of tartar.
  4. Beat the whites on high until stiff peaks form.
  5. Fold yolks into whites, one by one. Set aside.
  6. Cut off about 1/4 inch off the ends of each banana. The ends are a little bit harder and thus sometimes come out intact even after heavy blending. If they end up in your batter, they cause a blockage while piping. Or end up as a weird bit of moisture after baking. me. I did several trials of this batter and each time the banana ends would annoy me.
  7. Liquefy both bananas in the blender. Blend them longer than you normally would. You want the banana totally smooth, with no bumps or anything.
  8. Carefully fold the bananas into the eggs.
  9. Add in the baking powder. Let the batter rest about 20 minutes, it will make for smoother piping.
  10. Spoon the batter into a pastry bag or freezer bag with the tip cut off.
  11. Preheat oven to 350°
  12. Using a cookie cutter as a guide, carefully pipe out hearts onto a non-stick silicone sheet. You may need to do two batches. Pipe out the batter so each heart is about 1/2 inch thick. You won't need to grease the cutter....the batter won't stick to it.
  13. Bake for 12-15 min, until tops are golden brown. The silicone sheet is supposed to be non-stick, but the pastries will definitely stick to it if you don't remove them immediately after baking. As soon as they come out of the oven, run a butter knife between the pastry and the baking sheet. Then set them aside to cool.
  14. to make the coconut whipped cream:
  15. If you chilled the coconut milk overnight, you will notice that the coconut water and the coconut cream will have separated. Pour away the water and save it for a smoothie or something. For now you will just need the solid cream.
  16. Place the chilled cream in a bowl and add in the honey, cinnamon, and vanilla. Beat until soft and smooth.
  17. to assemble:
  18. Place half of your hearts upside down, top with 1 tbsp cream, and then top with another heart.
  19. (Optional) Melt the chocolate over a double-boiler or in the microwave, and then drizzle over the hearts.


I used a 3-inch cookie cutter, but a smaller one would probably work.

If you omit the chocolate, these pastries are paleo.

For the best results, assemble 1-2 hours before serving. You may have to quickly re-whip the cream.

Will last about 5 days in the fridge.

pastry batter adapted from leaf parade. pastry cream adapted from edible perspective