November 22, 2018


  • 3 cups of baked sweet potatoes (probably a large one or two medium ones) 

  • 1 cup of walnuts

  • 1/2 cup coconut flour

  • 1 cup of dried apricots

  • 2 tbsp of almond butter or tahini 

  • 1 tsp of cinnamon

  • 1/2 tsp of ginger

  • 1/2 tsp of golden latte blend (or just turmeric)

  • 1 tsp vanilla extract

  • pinch of sea salt

  1. Preheat the oven at 200 C. Poke holes in the potatoes with a fork and bake them for 30-40 minutes until they’re soft when you stick a knife into them. You could also steam them but they taste so much better when baked.

  2. Of course if you have leftover sweet potatoes, skip this step.

  3. Allow sweet potatoes to cool and peel them. 

  4. Place the walnuts to a food processor and blend until fine.

  5. Add the sweet potatoes along with the rest of the ingredients until the mixture is smooth and sticks together to form a dough. (depending on the moisture of your potatoes, you may need to add a bit more coconut flour if the dough...

November 7, 2018


  • 1 cup of almond flour 

  • 1/2 cup of coconut flour

  • 1/2 cup of applesauce or pumpkin puree for a seasonal cookie (if using pumpkin puree, use 1/4 cup and 1/4 cup maple or date syrup)

  • 1/4 cup of tahini or almond butter

  • 1/2 tsp baking soda

  • 1 tbsp of maca powder

  • 1 tsp of cinnamon

  • 1 tsp vanilla extract

  • pinch of sea salt

  • 1/4 cup of dried cherries or raisins

  1. Preheat the oven to 170 C.

  2. In a large bowl, stir together the flour, maca, spices, baking soda and salt.

  3. Add the tahini/ butter, applesauce and vanilla extract, mixing to form a thick batter.

  4. Fold in the dried cherries.

  5. Scoop out a heaping tablespoon of dough, roll into a ball and place on a baking sheet lined with parchment paper. Press down to flatten.

  6. Bake for 10-12 minutes.

  7. Remove from the oven and cool for at least 10 minutes before removing from the baking sheet.

  8. Enjoy with a cup of tea, chia latte or hot chocolate!

Note: being only s...

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