Posted in Allergy Free, Dessert, Gluten Free

Coconut Sea Salt Brownie Fudge Bars -Gluten Free/Dairy Free

Rich, fudgy, and this won’t spike your sugar levels. My ten year old actually assembled the batter for me. It’s that easy to whip up. I had 8 kids and 3 mommas happily test these out. 👍🙌 by all! Happy Chocolating! 

By: Bekie A

1 1/2 cups dark or semi sweet Dairy Free Chocolate Chips

1/3 cup of coconut oil

1 tsp sea salt 

1/2 tsp baking soda

1 cup of coconut Unsweetened DF yogurt

1/2 cup coconut sugar

3/4 cup of oat flour (I just blended rolled oats)

Optional Frosting:

1/4 cup of Justin’s Hazelnut Butter

2 tbsp coconut milk & coconut oil


Heat chocolate chips with coconut oil until melted. You may heat it in the microwave for 40 seconds or a double broiler on low heat. Add in remaining ingredients. Pour into a greased 8×8 glass pan. Bake on 350 for 12-15 minutes until slightly puffed. It will be gooey.   

Allow to cool. Heat frosting ingredients in the microwave for 30 seconds. Stir and drizzle over the top. Place in the refrigerator until set and ready to serve. Keep chilled. It will have a fudge like consistency.  

Posted in Allergy Free, Dessert, Gluten Free

Coconut Cream Pineapple-Lime Sherbert (DF) 

Sweetened with stevia and fresh pineapple and lime juice, you can leave the guilt behind. The addition of Coconut Cream will produce a thick, velvety texture that will have  you dreaming of summer.   

Coconut Cream Pineapple-Lime Sherbert

By: Bekie A

2 1/2 cups of coconut cream (my favorite is Arroyo)

1/2 cup of pineapple juice

1/4 cup lime juice

1 tbsp of vanilla extract 

Zest of 1 lime (optional) 

* Add drops of liquid stevia until you reach desired sweeteness. I use 2 droppers (2 tsp). You may substitute with honey if you do not like the flavor of stevia. If using honey, use 1/4 cup. 

Combine all of the ingredients into a blender. Blend for 1 minute. Pour into your ice cream maker and follow it’s  directions for freezing. If you do not have a ice cream maker, pour into a freezable container to freeze.


Posted in Allergy Free, Breakfast, Dessert, Gluten Free

Million $ Crunchy Protein Bars

Craving a candy bar? Need an energy boost?  Crunchy, salty-sweet, with a layer of velvety chocolate, these fulfill their Million $ name. My kids thought they were getting a special treat. Hide them in the freezer, or they will go fast! 

Million $ Crunchy Protein Bars GF

By: Bekie A

Bottom layer:

1/4 cup coconut oil

1/4 cup of Sunbutter (or your favorite nut butter)

1/4 cup of  almond butter ( or your favorite nut butter)

1/4 cup honey

1 tsp vanilla

1 cup of Krispy rice or puffed quinoa

1/4 cup of EACH  of flax chia blend

You don’t have to have this brand. It is just my favorite since they contain berries and maca. 

Mix together the nut butters, vanilla, coconut oil and honey first. Then stir in flax, and puffed quinoa/Krispy Rice.

Lay wax or parchment paper onto a 13×9 pan. Spread mixture onto the pan to desired thickness. I recommend 1 1/2-2 inches.


Step 2:


1/4 cup hazelnut butter (I use Justin’s)

1 Tbsp coconut oil

1/4 cup almond milk

1/2 cup DF chocolate chips or regular

Place topping ingredients into a glass jar or pot. Heat on low until melted. Stir continuously. Spread over the bottom layer evenly.


Place bars into the freezer for 20 minutes. Remove and cut into squares.


Place squares into a freezable container. Store in the freezer or the refrigerator until ready to consume. Mine are gone in one day! 


Makes 20 bars

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

Healthy Raw Chocolate Chip Cookie Dough Butter

Shut the front door… this is a game changer! Packed with protein and goodness, you will rethink what it means to eat raw cookie dough. This is just in time for Valentines.    

Healthy Raw Chocolate Chip Cookie Dough Butter

By: Bekie A

1 1/2 cup of Cashew butter

3/4 cup of Coconut oil 

Vanilla 1 tsp

1 Tbsp Ghee or grassfed butter (optional)

1/4 cup of Raw Honey 

1 tsp of Molasses

1/2 cup of Chocolate  Chips DF 

1 tsp of Sea salt


Using a fork, stir cashew butter and coconut oil together until creamy. Add in remaining ingredients except chocolate chips. Once thoroughly mixed together. Stir in chocolate chips. You can eat at room temp as a dip.   

Chill in the refrigerator for a butter-like texture. 
To make cookie dough balls, you can use a mold or a truffle scooper to freeze.  


For other cookie versions:


Skip the chocolate chips,and  add in 1 tsp of cinnamon. 


Skip chocolate chips, add in 1 tsp almond extract.

Peanut butter:

Replace cashew butter for peanut butter. 

Oatmeal Raisin:

Skip chocolate chips, replace with raisins. Add in 1/2 tsp cinnamon and 1/2 cups of rolled oats. 

Posted in Allergy Free, Dinner, Gluten Free, Yeast and Quick Breads

GF/DF/EF Almond Flour Tortillas

These are fast, fluffy, and super tasty. My kids ate them fresh off the hot griddle. I didn’t mention the word allergy free. They thought they were getting a treat. 

GF/DF/EF Almond Tortillas

By: Bekie A

1 cup almond flour

1 cup GF flour mix (I like King Arthur or Namaste. For this recipe, I used King Arthur) 

1/4 cup good olive oil

1/4-1/2 cup warm water

1 tsp or a dash more of sea salt

Makes: 7-8 tortillas


Mix together the flour as and salt. Make a well in the center and add the oil. Add 1/4 cup of the warm water. Stir. Add more water (up to 1/2 cup) until dough forms.   

Pinch off a small ball about 3-4 inches. Pat with flour on a board. Roll out in a circular motion from the center.  
 Use a pastry cutter, or pizza cutter to cut a nice circle. The dough will be fragile. Do not lift with your hands. Use a large spatula to transfer to a hot griddle or iron skillet (on high heat).

   Once it begins to bubble, flip over. 


It should have nice markings. Serve with your favorite filling or use as pizza dough.

***if you can have eggs, substitute 1/4 of the water for egg whites.


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