super seed breakfast cookies (v/gf)

sourdough sandwich bread (v)

raspberry cornmeal mini muffins (v/gf)

honey cinnamon banana bread (gf)

vanilla molasses breakfast cookies (v/gf)

Super Seed Breakfast Cookies


  • 1/4 cup ground flaxseed
  • 1/3 cup hot water
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 3 tbsp coconut oil (melted and cooled)
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2/3 cup chickpea flour
  • 1/4 cup vanilla protein powder
  • 1/4 cup chia seeds
  • mix-ins: sesame seeds, cacao nibs, sunflower seeds, chopped prunes


  1. Combine the flax and water to “gel” for 5 minutes.
  2. Add the wet ingredients.
  3. Then add the flour, protein powder, and chia seeds.
  4. Fold in the mix ins.
  5. Let the batter sit for 15 minutes.
  6. Scoop balls onto a lined baking sheet.
  7. Bake at 325 degrees for 15 minutes.
  8. LET THEM COOL so they firm up.
  9. Awesome if stored in the freezer!

Sourdough Sandwich Bread


  • 1 cup bubbly starter (not stirred down)
  • 1 1/2 cup oat milk
  • 1/2 cup water
  • 4 cups whole wheat flour
  • 2 tsp salt


  1. To make sure your starter is bubbly, feed 6 hours before starting the recipe.
  2. Combine starter, milk, and water to in a large bowl.
  3. Add flour and salt. Knead for one minute.
  4. Cover and rest for 30 minutes.
  5. Fold & stretch 4 times.
  6. Cover and rest for 15 minutes.
  7. Fold & stretch again.
  8. Repeat #6 and #7 4 times.
  9. Line a loaf pan with parchment and plop the dough in.
  10. Cover and refrigerate for at least 12 hours.
  11. Remove from the fridge and set on the counter for 6 hours.
  12. Bake at 350 degrees for 75 minutes.
  13. Let cool, and enjoy!

Raspberry Cornmeal Muffins


  • 2 tbsp ground flaxseed
  • 1/3 cup hot water
  • 1/4 cup oat milk
  • 2/3 cup applesauce
  • 3 tbsp coconut oil (melted & cooled)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1 cup gluten-free flour blend
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup freeze-dried (or frozen) raspberries


  1. Mix the flax and hot water. Let it “gel” for 5 minutes.
  2. Add the oat milk, applesauce, oil, sugar and vanilla and mix well.
  3. Fold in the dry ingredients.
  4. Then the raspberries.
  5. Scoop into mini muffin tins and bake at 350 degrees for 15 – 18 minutes.

Very Berry Chocolate Chunk Banana Bread

I love banana bread.

Like a lot.

Like I think I have 20 recipes on my Instagram.

So here’s number 21…

So what makes this one different than the multitude of others?

Dude, this is chalk-full of all my favorite things.

Granola Butter.




Dark Chocolate Chunks.

Come on.

You know you want a piece of that action.

I used my homemade granola butter for this loaf, cause I mean….yum.

But any nut butter would work!

Almond butter, peanut butter, tahini…all sound amazing!

The other ingredients? Bananas, almond milk, yogurt, eggs, gf flour, and flaxseed.

Real, wholesome, and delicious!

Start with the wet mixture.

The pink glob above is strawberry Lavva yogurt.

It’s my favorite plant-based yogurt on the market. Creamy, tart, fabulous. You won’t even miss the dairy!

But a different yogurt (or even applesauce) would sub right in.

Next add the dry ingredients and fold together until just combined.

Not gluten-free? Sub regular or whole wheat four.

Not into flaxseed? Ground chia seeds or even almond flour would work.

And now the best part: the mix-ins.

Lots of berries and a generous handful of chocolate chunks.

I used the Lily’s Blood Orange bar and it complemented the tart berries just beautifully.

But just use your fav chocolate bar or chocolate chips!

When the mix-ins are stirred around and evenly distributed, trasfer the batter to a lined 9×5 loaf pan.

Sprinkle on some extra chocolate chunks for good measure.

Then pop that baby in the oven and be patient for almost an hour.

The hardest part.

But then you get this!


Golden brown.

Melty chocolate.

Bursting berries.


Let it cool for a hot sec, then slice it up to devour.

Just look at all that goodness packed in one lovely loaf!

Each moist bite has the banana sweetness, berry tartness, and balanced chocolate bitterness.

My only warning: Save yourself a piece if you bring it into the office.

Cause my coworkers made this thing disappear in .2 seconds.

But can you blame them?


So whatcha waiting for?

Get cookin!

Very Berry Chocolate Chunk Banana Bread

All of the best things mixed into one delicious loaf of banana bread. Perfectly golden yet wonderfully moist. Just sweet enough and bursting with tart berries. 


  • 3 bananas
  • 3/4 cup granola butter *sub any nut/seed butter
  • 1/4 cup almond milk
  • 5.3 oz Strawberry Lavva Yogurt *sub other yogurt
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cup gluten-free flour blend
  • 1/2 cup ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup cranberries
  • 1/3 cup blueberries
  • 1/2 cup chocolate chunks


  • Preheat the oven to 350 degrees.
  • Mash the bananas, then beat together with the granola butter, almond milk, eggs, and yogurt.
  • Stir together the dry ingredients, then fold into the wet mixture.
  • Add the berries and chocolate.
  • Pour batter into a lined 9 x 5 loaf pan.
  • Bake at 350 degrees for about 50 minutes.
  • Let cool for 10 minutes, then remove from the pan to enjoy.


This recipe is very adaptable. Sub any nut or seed butter for the granola butter. Use any yogurt you have on hand. Switch up the mix-ins. The banana bread world is your oyster!

Grain-Free Mediterranean Veggie Biscuits

If you could only eat one food genre for the rest of your life, which would you choose?

Mine would be Mediterranean. Hands down.

Don’t think I’d ever get tired of the bright, fresh, salty, herby, vibrant flavors.

I’m a believer that kalamata olives and feta go with pretty much everything.

So why not throw them into a breakfast biscuit?!

These fun fluffy guys were inspired by this recipe from Bites by Mia, but simplified a bit and with a Mediterranean twist.

Cauliflower is the star veggie here, but feel free to sub in whatever riced or grated veggie you have on hand.

The recipe calls for a mix of feta and parmesan, but again, cheese substitutes are welcome!

Start by mixing your veggies, eggs, and cheese.

Why does my cauliflower look green?

I actually used the leaves from the outside of the head of cauli – cause no food waste here!

Dry ingredients are next: almond flour, baking powder, and pepper.

You could add additional spices here like garlic, onion, turmeric…get creative!

Last, but certainly not least, the mix-ins!

As I mentioned, I love olives and basil. But if those aren’t your thing, swap them out!

I think you get the idea: this recipe is totally adaptable!

Time to shape the biscuits and get them in the oven.

I used a large ice cream scoop, but a spoon would also work.

Be patient while they get nice a golden in the oven.

Ta-da! You’re all done.

These would be perfect for meal-prep, brunch, a midnight snack…just make a double batch, cause they’ll be gobbled up in the blink of an eye!

I already can’t wait to make another batch!

What flavor combo should I try next?

Grain-Free Mediterranean Veggie Biscuits

Bright Mediteranian flavors packed into a deliciously nutritious, gluten-free biscuit. Perfect for both meal prep and Sunday brunch!
Servings: 10 biscuits


  • 1 cup riced caulflower *sub any other veggie
  • 3 eggs
  • 1/2 cup feta cheese
  • 1/2 cup parmesan cheese
  • 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp pepper
  • 1/3 cup chopped basil
  • 1/4 cup diced kalamata olives


  • Preheat the oven to 375 degrees.
  • Mix together the cauliflower, eggs, and cheese.
  • Add the almond flour, baking powder, and pepper. Stir to combine.
  • Chop about 10 olives and a big handful of basil. Mix into the dough.
  • Use an ice cream scoop or large spoon to dollop the dough onto a lined baking sheet. 
  • Shape the biscuits and press down slightly.
  • Bake at 375 degrees for about 20 minutes.