Apple Crisp (made with sprouted flour and no refined sugar)



My peach cobbler recipe posted here is one of my favorites, so I thought, “Why not copy it and replace the peaches with apples for an apple crisp?”  I used a smaller baking dish for this one for a thicker layer of that delicious crisp on top! So so good!


4 apples, peeled and sliced thinly 

1/4 cup pure maple syrup

1 cup sprouted flour (or flour of choice)

1/3 cup coconut sugar (plus more to sprinkle on top if desired) If you are used to or prefer your desserts very sweet, you can increase the amount to 1/2 or 3/4 cup.

1/2 cup melted butter

1 tsp baking powder

1 tsp vanilla

pinch of salt


Preheat oven to 350. Grease 8x8 glass baking dish with butter. Combine sliced apples and maple syrup in the bottom of the pan. In a separate bowl, combine the rest of the ingredients. Drop spoonfuls on top of the apples, and spread around with your fingers or with the spoon. Bake for 30 minutes. Remove from oven and sprinkle the top with coconut sugar. Bake for another 10 minutes. Serve with ice cream or whipped cream.


Sprouted Chocolate Chip Pumpkin Banana Bread


You know what’s better than banana bread and better than pumpkin bread? A combination of the two! And, of course, it’s made even better with some chocolate. 


•1 1/2 cups sprouted spelt flour

•2 ripe bananas, mashed

•1 cup pumpkin purée

•2 eggs

•1/3 cup butter, melted

•1/2 cup coconut sugar

•1 TB pumpkin pie spice

•2 tsp vanilla extract

•1 tsp baking soda

•1/2 tsp baking powder

•1/4 tsp salt

•1 cup dark chocolate chips, separated



1. Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.

2. Mix wet ingredients, and then whisk in dry ingredients. Fold in 1/2 cup of chocolate chips.

3. Spread batter in prepared pan and sprinkle top with additional 1/2 cup of chocolate chips.

4. Bake for approximately 1 hour.


French Silk Pudding


I don’t know about anyone else, but I like the filling of a chocolate pie more than the pie with the crust, so I decided to turn a French silk pie into a French silk pudding instead! I made mine a deep, dark chocolate without a lot of sugar, but you can adjust the amount of sugar to your liking! 


  • 6 ounces unsweetened (or bittersweet) baking chocolate  
  • 2 cups heavy cream
  • 1 cup (2 sticks) butter, softened  
  • 1/4 cup real cane sugar (increase up to 3/4 cup, depending on preference) 
  • 2 TB additional cane sgar 
  • 4 room temperature eggs
  • 1 tsp vanilla
  • 1/2 tsp salt


  1. Melt chocolate in double broiler and then remove from heat.  
  2. Whip the cream with 2 TB of sugar until firm peaks are formed. Refrigerate.  
  3. Beat the butter and 1/4 cup (or more) of sugar until light and fluffy. Slowly add the melted chocolate, vanilla and salt, mixing until smooth. 
  4. Add the eggs one at a time and beat each one thoroughly before adding the next.  
  5. Gently fold in 1/2 the whipped cream mixture until smooth and well combined.  
  6. Scoop the mixture into one large serving bowl or individual serving bowls and top with the remaining whipped cream.  

Banana Bread Bars with Optional Whipped Cream/Cream Cheese Topping (refined-sugar free and made with sprouted flour)


I am in love with these banana bread bars. I know that may sound extreme, but they’re just that good. They’re the perfect texture paired with the perfect level of not-too-sweetness. And if you know me, then you know that I am NOT a fan of all the overly sweet everything. The subtle sweetness comes simply from the bananas and maple syrup, no refined sugars, and the sprouted flour makes them more nutritious and easier on the ol’ digestive system. Of course, you’re welcome to use whatever flour your little heart desires, but I prefer to stick to the sprouted varieties. The bars are delicious on their own, so the whipped cream / cream cheese topping (which is also just subtly sweet) is totally optional, but then again, it really? I mean, they’re SO good together. 

For the Banana Bread Bars


  • 4 ripe bananas, mashed

  • 8 TB (1 stick) softened butter

  • 1/2 cup pure maple syrup

  • 2 eggs

  • 1 cup sour cream

  • 2 cups flour (I use this sprouted spelt)

  • 1 tsp vanilla

  • 1 tsp baking soda

  • 1/2 tsp salt


  1. Preheat oven to 375 degrees

  2. Cream butter and syrup together, and then add the rest of the wet ingredients and beat together well until smooth.

  3. Add dry ingredients and mix just until well incorporated.

  4. Pour batter into greased 9x13 pan

  5. Bake for approximated 22-26 minutes.

  6. Cool and then add frosting if using.

For the Whipped Cream / Cream Cheese Frosting


  • 4 ounces cream cheese

  • 3/4 cup heavy cream

  • 2 TB pure maple syrup

  • 1 tsp vanilla


  1. Beat cream cheese with electric mixer until smooth. Add syrup and vanilla and mix well.

  2. Add heavy cream to the cream cheese and beat until peaks form.

  3. Spread on everything.



3 ingredient, 5 minute Caramel Sauce with Paleo Option (and Caramel Apple Nachos)


Without a little self-control, I would probably drink this stuff by the bucket. It’s that good, and so easy to make. It only takes 3 simple ingredients that you probably already have. It’s delicious as an apple dip, over ice cream, by the spoonful, you name it. I like to drizzle it over sliced apples with melted chocolate and pecans to make deconstructed caramel apple nachos!


  • 4 TB butter
  • 1/4 cup pure maple syrup
  • 1/4 cup cream (use coconut milk for a non-dairy, Paleo alternative)


Bring all ingredients to a boil in a saucepan. Reduce to simmer and simmer for about 5 minutes, stirring frequently. Cool and serve. It will get thicker as it sits, and becomes very thick after being refrigerated. 


3 Ingredient Tahini (or Peanut Butter or Nut Butter!) Cookies, Refined Sugar Free


Saturday baking anyone? If you need a nut-free alternative to peanut butter cookies, these three ingredient tahini cookies are super easy and free of refined sugar! I’m sure you’ve seen the popular recipe all over Pinterest for grain-free peanut butter cookies that only require 3 simple ingredients. I decided to try an allergy-friendly, nut-free version with tahini, and they turned out great! (Note: a couple of my kids are not fans of tahini, and eating it in cookie form did not convince them otherwise. In other words, if you don’t like tahini, you probably won’t like these.)

I would imagine these cookies would work well with sunbutter too for another allergy friendly version, or other nut butters if you just want a peanut free version. I think I’ll try cashew butter next! 


  • 1 cup tahini (or peanut butter or other nut butter) 
  • 1/2 cup coconut sugar
  • 1 egg
  • 1/4 cup dark chocolate chips (optional) 


  1. preheat oven to 350
  2. combine all ingredients
  3. scoop spoonfuls onto parchment lined baking sheet and make a criss cross with a fork to press each ball of dough down slightly 
  4. Bake for approximately 10 minutes  
  5. allow cookies to cool slightly, then melt chocolate and drizzle with a spoon on top of cookies  

Grain-Free Strawberry Shortcake Parfait


When strawberries are in season, we make sure to take full advantage with ALL things strawberry. This parfait is a different take on strawberry shortcake that you'll love!


For the Strawberry Sauce:

2 cups sliced strawberries

1 TB maple syrup

i TB arrowroot starch (or organic corn starch)

1/2 cup water

For the Whipped Cream Topping:

2 cups heavy cream

8 ounces softened cream cheese

4 TB maple syrup


Strawberry Sauce: Simmer sliced strawberries with 1 TB maple syrup (or sweetener of choice), arrowroot starch, and water. Transfer to blender and blend together. (Keep a portion of strawberries out so that you have some whole slices.)

Whipped cream cheese topping: Whip heavy cream into whipped cream until soft peaks form. Add softened cream cheese and whip together, along with 4 TB maple syrup (use more or less to your liking).

Layer the cream cheese mixture, strawberry sauce, and grain-free shortbread crust (find the recipe here with my shortbread caramel bars), or shortbread of choice.