Posted in Allergy Free, Dessert, Gluten Free

Jam Filled Almond Sugar Cookies

Allergy Free has never tasted so delicious. Kissed with lemon and filled with Nana’s Plum Jam, these will win over anyone. 

 Jam Filled Almond Sugar Cookies

By: Bekie A

2 cups almond flour

3/4 coconut flour

1 tsp baking powder

3/4 tsp soda

1 cup of softened soy free Dairy Free (Earth’s Best is my choice) butter

1 1/4 cup Turbinado sugar

1/2 cup of chia/flax milk yolks

(Mix 2 Tbsp of chia and flax into 1/2 cup of coconut or almond milk. Blend/process 30 seconds)

1 tsp vanilla & 1 tsp almond extract

2 tsp of lemon juice or 2 drops of lemon oil

1/4 tsp sea salt 

1/2 cup of Jam of choice 


Using a mixer with a paddle, blend sugar and butter together until creamy. Add in vanilla and almond extract. Add in lemon juice or oil. Mix for 2o seconds. Add in chia/flax yolks. Mix until combined. Add in salt, baking powder and baking soda. Mix again until combined. Lastly, add in coconut and almond flour. Mix once more, but don’t over mix. 

Using an ice cream scoop, scoop onto a baking stone or double baking pan 2-3 inches a part. Slightly flatten the top with your fingers. Then press your thumb into the middle making an indentation.


Bake on 350 for 10-12 minutes. Once you remove the cookies from the oven, spoon 1/2-1 tsp of jam on top of each cookie. 


Garnish with powder sugar to dress it up.


The are so yummy warm. But be gentle, they are fragile while warm. I ate mine with a fork.


Posted in Allergy Free, Dinner, Gluten Free

Eli’s Bacon Sweet Potato Dill Salad

The idea of a glorious Sweet  Potatoe Dill Salad was inspired by my friend Kim’s #feedthemfresh blog. Eli of course had to add in bacon and sweet raisins. Even my husband, who is not a sweet potato fan, loved it.

Eli’s Bacon Sweet Potato Dill Salad

By: Eli & Bekie A

1 cup crumbled cooked bacon

3 medium or 2 large sweet potatoes diced 

1 cup diced celery

1/2 cup red onion diced (optional)

3-4 tbsp fresh dill

Juice of 1 lemon

1 cup of vegannaise or mayo 

1 tbsp apple cider vinegar

Salt & pepper to taste

1/4 tsp of Red pepper or more to taste 

1 tbsp honey or more 

1/2 cup of green raisins (optional)


Boil the sweet potatoes in a large stock pot full of water for about 15-20 minutes or until fork done. Don’t over cook.

Meanwhile, mix together in a large bowl, mayo, lemon juice, honey, apple cider vinegar, salt and pepper. Whisk well. Add in dill, and potatoes. Toss until coated. 


Add in remaining ingredients. Toss gently. Serve warm or chilled. It’s delicious both ways! 


Posted in Allergy Free, Dessert, Gluten Free

Fudge Brownies GF/DF/EF

Fudgy, ooey, gooey, brownies that won’t leave you feeling guilty. Yes…these are also allergy friendly.   

Fudge Brownies

By: Bekie A

1 1/4 cup almond butter
1/2 cup choc chips

1/2 cup coconut milk

2 Tbsp soy free/dairy free butter or replace with coconut oil  melted

2 Tbsp coconut oil

1 tsp vanilla

1/3 cup hot water mixed with ground 2 Tbsp chia flax mix (1 tbsp of each) Allow to set up 2-3 minutes.

1/4 tsp soda & 1/4 tsp baking powder

1 tsp Salt

2-3 Tbsp honey

1/2 cup brown sugar


Heat the 1/2 cup of chocolate chips (use DF version if needed) with the 1/2 cup of coconut milk until melted. Stir in almond butter and chia/flax mixture. Stir until combined. Add remaining ingredients. Spread into an 8×8 greased pan (I use coconut oil). Bake on 350 for 12-15 minutes.

Eat gooey, or chill and cut into squares. 



Posted in Allergy Free, Breakfast, Dessert, Gluten Free

Sunshine Cookies (Allergy Friendly)

I have been posting a ton of Allergy Friendly foods lately due to the fact that I found out I’m allergic to 18 different foods😫!  The struggle to eat some of my favorite dishes is crazy real! These cookies are simple; my 4 year-old made them. They are free of the top 8 allergens. It is also versatile; you can replace the sunbutter with your favorite nut butter and it still turns out beautifully. Gently sweetened with honey, you also have the option to cut the added sugar all together. They are yummy both ways.   

Sunshine Cookies

By: Bekie A

2/3 cup of sunbutter or your favorite nut butter

1 Tbsp coconut oil

1 tsp vanilla

1/4 tsp baking powder & 1/4 tsp baking soda

Flax/Chia egg-1 Tbsp of flaxseed  (I used the triple berry flax for added natural sweetness) plus 1 tsp of chia seeds mixed with 1/4 cup of hot water 

Plus 1 Tbsp flaxseed berry

1/4 tsp sea salt

2 Tbsp honey or stevia  or omit if added sugar is not in your diet

***if you cannot have flax, is chia instead or vice versa


Mix sunbutter and honey with the coconut oil. Microwave for 20 seconds. Stir until smooth. Add vanilla, and the flax/chia egg. One smooth, add baking powder, soda, salt, and remaining 1 Tbsp of flaxseed. Scoop using a truffle scooper (2 Tbsp size) onto a cooking stone or lined baking sheet. 


 Bake at 350 for 8-10 minutes. Once golden, remove from the oven.


 Garnish with powdered sugar to dress up.  

Allow to cool and set. Makes 1 dozen

Posted in Allergy Free, Breakfast, Gluten Free

Chunky Momma’s Healthy Brownies

No sugar!  What? No flour! What? No eggs! What? It’s ok…Chunky Momma’s Healthy Brownies are here. They are allergy friendly and full of gooey goodness. Seriously, toss one back for breakfast. With a few pantry staple ingredients, these are super easy, and oh so fudgy.    

Chunky Momma’s Healthy Brownies

By: Bekie A

4 mashed bananas

3/4 cup of sunflower seed butter (or your favorite nut butter)

2 tsp vanilla extract (optional)

1/4 cup of cocoa powder

1/2 tsp baking powder 

2 Tbsp coconut milk

Dash of Salt

2 tbsp chocolate chips  or nuts (optional of you are eating as dessert)

Warm sunflower seed butter for 30 seconds in the microwave. Add bananas and mix thoroughly. Add remaining ingredients. Spread into a 8×8 pan greased with coconut oil (for thick brownies, use a smaller deeper pan). 


I used a bread pan for thicker brownies. Bake for 8-10 minutes on 350. Do not over cook. They are best gooey. 



Posted in Allergy Free, Dessert, Gluten Free

Allergy Free Cookies 3 Ways

These cookies are free of the top 8 allergens. They are a yummy, replacement for the all American Chocolate Chip Cookie, snicker doodle, or breakfast cookie. This dough is versatile. These have also been taste tested by a wide array of children with a happy thumbs up, including my very own.  

Allergy Free Cookie

By: Bekie A

1/2 cup of earths best soy free, dairy free spread

1/2 cup earth’s best vegetable shortening 

1/2 cup sugar

1/2 cup brown sugar

1/4 cup of sunbutter (sunflower seed butter)

2 tsp vanilla

2 chia eggs (1/2 cup of hot water mixed with 1 Tbsp chia seeds & 1 Tbsp flax-for a better texture, pulverize in a bullet mixture)

2 cups of Namaste gluten-free flour mix (or your favorite GF blend)

1/2 tsp baking soda & baking powder 

1 tsp sea salt 

4 tbsp coconut milk

1 cup of dairy free chocolate chips or mixed berries for breakfast cookie option

— for snickerdoodle dough, omit chocolate chips and stir 2 Tbsp of sugar with 1/2 tsp cinnamon 


Blend DF butter mixture, sunbutter, shortening and sugar together. Add vanilla, coconut milk, and chia eggs. Add baking soda, powder, and salt. Fold in GF flour. If making chocolate chip version, add in chips. Use an icescream scooper to scoop cookie dough evenly onto a baking stone.

Bake on 350 for 8-12 minutes. 


Snickerdoodle option:

Spoon 2 Tbsp of dough out. Roll into a ball. Roll in cinnamon sugar mixture. Place 2 inches apart. Use a fork and cross-cross the top.


 Bake on 350 for 8-9 minutes. Allow to cool 5-10 minutes. 
 For breakfast cookie option:
Stir in fresh or dried berries. If you know of a nut that is safe for your family, press it into the top of the dough before baking. 


Posted in Allergy Free, Breakfast, Gluten Free

Banana Breakfast Bars

These are super healthy, super easy, quick banana bars.  

Banana Breakfast Bars

By: Bekie A

4 mashed bananas

1/2 cup pure maple syrup or apple sauce 

1/3 cup coconut oil

1/2 cup of hot water mixed with 1 tbsp of flax & 1 Tbsp chia or 2 eggs

1 tsp of salt

1 tsp of baking soda & baking powder

1 cup of rolled oats

1 1/2 cups of all-purpose whole grain flour or 1 3/4 cups of GLuten free flour mix

2 tsp vanilla

1 cup of assorted nuts, berries, chocolate chips etc 

Mash bananas. Add in vanilla, oil, and chia mix. Whisk together wet ingredients. Add in dry ingredients. Spread into an oiled 13×9 pan. Sprinkle with assorted nuts and berries.


Bake on 350 for 10-12 minutes.


Cut into squares. 

Posted in Allergy Free, Breakfast, Gluten Free, Must Make

Honey Almond Chia Biscuits (DF/EF)

First of all, don’t be scared. I promise these are delicious. All three of my kids wiped their plates clean. This recipe removes grains, eggs, and dairy. Therefore, it is allergy friendly, full of protein, and sweetened with honey.  

Honey Almond Chia Biscuits (DF/EF)

By: Bekie A

2 1/2 cups of  blanched almond flour plus 2-3 Tbsp

1 teaspoon sea salt

1/2 teaspoon baking soda 

1/3 cup grapeseed oil or lemon olive oil 

1/3 cup honey (if replacing with stevia, reduce almond flour by 1/2 cup) 

1/2 cup of hot water mixed with 1 Tbsp chia seeds & 1 Tbsp flax seeds

1 teaspoon freshly squeezed lemon juice 

Preheat oven to 350 degrees 

Combine dry ingredients. Make the chia and flax mixture by combining and processing for 30 seconds. I used my magic bullet.  

You don’t have to pulverize, but the texture will be better.

Whisk together wet ingredients. and then stir into dry.

Once dough comes to together, add the extra Tablespoons of almond flour if the dough is too sticky. Using an icescream scoop, place onto a cooking stone 2 inches apart.

Use a fork to lightly press down. 

 Bake on 350 for 15 to 20 minutes until golden. They will be slightly doughy in the center.


Top with dairy free butter or topping of choice.   



Posted in Allergy Free, Dinner, Gluten Free, Quick

Leftover Revival- Baked Avocado Cups

Leftovers tend to not be as exciting the next day. However, here is a quick spin to any leftovers to give them a new life with a healthy twist. Use your leftover meat, and or veggies to fill an avocado cup. Top with cheese and bake for 8-10 min on 350. Pretty simple & delish. Check it out!

Avocado Cups

By: Bekie A

4 avocados 

1 cup of leftover meat or veggie

1/2 cup of cheese

Cut avocados in half and place on a large baking sheet. Salt & Pepper and drizzle with olive oil. I used Mesquite olive oil. 


Top with filling. I used leftover fajita steak and grilled veggies for half and black beans for the other.


Top with cheese of choice. I used cheddar for the steak avocados and Sheep’s Feta for the black bean. Goat cheese would work well too.


Bake on 350 until cheese melts, which is about 8-9 minutes. 

Garnish with fresh herbs, aioli, or sour cream. Serve with a side salad.

Leftovers will make a healthy comeback.