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.

Gingerbread Pumpkin Bars

All of the goodness of pumpkin pie taken up a notch.

Or five.

Flavor-packed crust.

Creamy pumpkin filling.

Perfectly spiced crumble.

Basically they’re the best.

Gingerbread Pumpkin Bars

All of the fall holiday spices come together in masterful harmony. The result? These bars.


Pumpkin Filling

  • 1 can pumpkin puree
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1/3 cup arrowroot starch

Crust & Crumble

  • 1/3 cup almond butter
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tbsp molasses
  • 1 cup quick oats
  • 1/3 cup chickpea flour sub almond or oat
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ginger
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 Emmy's Organics Pumpkin Spice Cookies sub 1/3 cup coconut flakes


  • Preheat oven to 350 degrees.
  • Mix together the crust ingredients.
  • Press 75% of the mixture into a lined 9×5 loaf pan.
  • Bake for 10 minutes.
  • Mix together the filling until silky smooth.
  • Pour over the cooked crust.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle remaining crumble on top.
  • Bake for a final 20 minutes.
  • Remove from oven and LET IT COOL COMPLETELY.
  • Store in the fridge.

Flourless Peanut Butter Cup Banana Brownies

It’s like banana bread and brownies got together for the most epic duo ever.

And then added dark chocolate peanut butter cups?


They’re literally UNREAL.

And the best part?

These couldn’t be easier.

Mix together 6 ingredients.

Add some cups.




And these 6 ingredients are “normal” ingredients.

Not those random specialty items you buy to use once before they collect dust in the back of your pantry.

Do a mental check. Bananas? Peanut butter? Coconut (or regular) sugar? Eggs? Cacao powder? Baking powder?


What are you waiting for?

Oh….you ate all of your peanut butter cups? Well here’s and excuse to buy more 🙂

Let’s talk substitutions:

Not a peanut butter fan? (crazies….) Use almond butter! Or tahini! Or sunbutter!

Trader Joe’s has some sunflower seed butter chocolate cups that would be epic in this recipe.

I used liquid egg whites in the original recipe, but you could sub 2 full eggs and be totally gucci.

Alright enough chit chat.

Who’s ready to get baking?

Me. Me. Me.

Flourless Peanut Butter Cup Banana Brownies

When banana bread and brownies collide to create the most epic treat. Only 6-ingredients and your fav chocolate peanut butter cups! Delish.


  • 2 bananas
  • 1/2 cup peanut butter *sub any nut/seed butter
  • 1/3 cup coconut sugar *sub normal sugar
  • 1/3 cup liquid egg whites *sub 2 eggs
  • 1/2 cup cacao powder
  • 1 tsp baking powder
  • chocolate peanut butter cups


  • Preheat oven to 350 degrees.
  • Mash the bananas. Then add the peanut butter, sugar, and eggs.
  • Once combined, stir in the cacao and baking powder.
  • Pour into a lined 8×8 pan and top with peanut butter cups.
  • Bake at 350 degrees for 30 minutes.
  • Let them COOL for at least 10 minutes, then enjoy!

Homemade Granola Butter

If a picture says a thousand words, that one is a whole novel.

A glorious, silky, golden novel.

Am I right or am I right?

I’m right.

Every novel has a theme.

So what’s this granola butter all about?

Think teddy grams in a jar meets cinnamon toast dripping from a spoon.

Swooning yet?

Let’s make it.

Start by spreading oats and coconut on a baking sheet.

Then toast them up until golden brown and fragrant.

This is the hardest part of the whole sha-bang.

It takes patience and consistent stirring.

But that golden deliciousness is oh so so worth it.

Let the oat mixture cool, then dump into a food processor.

Pulse until it transforms into a flour-ish consistency.

Add the olive oil, maple syrup, and coconut sugar.

Blend to combine.

Be patient and allow the ingredients to fully incorporate.

The mixture will be thick and gloppy.

It’s all good.

Tahini will transform it into a silky masterpiece.

Pour it in.

Add some cinnamon.


There we go…

Ultimate hart eyes for that consistency.



Transfer that drippy goodness to a glass jar to store.

(I dare you to do so without stealing a few spoonfuls…)

Sorry. I just st you up for failure.

Who could resist a lick of that?!

Store at room temperature for up to 10 days, or the fridge for longer.

FYI, it will solidify a bit in the fridge.

But just hat it back up and you’ll be good to go!

Enjoy with fruit, on toast, in banana bread, by the spoonful…opportunities are endless!

Grab your giant bag of oats and get to blendin!

Print Recipe
5 from 2 votes

Homemade Granola Butter

Liquid teddy grahams meets cinnamon toast crunch in a jar. What could be better? Oh and it’s vegan, nut-free, gluten-free, and dairy-free.


  • 3 cups oats
  • 1 cup shredded coconut
  • 3/4 cup olive oil
  • 3/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup tahini
  • 1 tbsp cinnamon
  • 1 tsp salt


  • Preheat oven to 325 degrees.
  • Spread the oats on a lined baking sheet and toast for 24 minutes, stirring very 8 minutes (3 rounds total).
  • Add the coconut to the oats and toast for another 32 minutes, stirring every 8 minutes (4 more rounds).
  • Let the oats and coconut cool, then pulse in a food processor until a flour forms.
  • Add the olive oil, maple syrup, and coconut sugar. 
  • Blend to combine.
  • Pour in the tahini, sprinkle in the cinnamon and salt.
  • Blend until silky smooth.
  • Store in an air-tight container.

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.

Grilled Apricots with Balsamic Blueberries & Goat Cheese

What is more SUMMERTIME than grilling out?

Drawing a blank? Yeah me too.

Corn on the cob, burgers, kabobs, ribs, all classic, delicious, better-when-grilled foods.

Now add apricots to that list.

That’s right.

Grilling brings out the deep sweet notes of fruit. Softening until tender and caramelizing with a slight char.

Sounds good huh? It gets even better when paired with juicy blueberries, tangy balsamic, and creamy goat cheese.

The perfect summer appetizer in like 5 minutes!

Start this delicious journey by slicing your apricots in half and removing the pits.

Next, set them on a hot grill (or grill pan) for about 3 minutes.

Carefully remove and let cool.

Now let’s talk about the garnishes!

I always have a stash of blueberries in my freezer for smoothies, yogurt, etc. My favorites are the mini wild blueberries from Trader Joe’s.

Dump a handful of these blueberries into a small pot. While heating on low to defrost, add some balsamic vinegar. I used this dijon balsamic dressing from Sir Kensignton’s (it’s what I had on hand), and it was FABULOUS!

All that’s left is assembly!

First the goat cheese.

Then the balsamic blueberries.

And that’s all she wrote folks!

Serve them up and watch all your cookout guests ooo-ahh over your super fancy (but super easy) appetizer!

Alright, so who’s coming over to snack on these with me??

Grilled Apricots with Balsamic Blueberries & Goat Cheese

The perfect summer appetizer! Four ingredients and five minutes away from being the star of your cookout.


  • 12 apricots
  • 1/2 cup frozen wild blueberries
  • 2 tbsp Sir Kensington’s Dijon Balsamic sub and balsamic
  • 2 oz soft goat cheese


  • Slice the apricots in half and remove the pits.
  • Place apricots face down on the grill for 2-3 minutes.
  • In a small saucepan, combine blueberries and balsamic until the blueberries are thawed.
  • Add goat cheese and blueberries into the apricot crevices.

Paleo Vanilla Cake with Berries & Cream

I celebrated my birthday last week with ice cream and cookies.

Don’t get me wrong – no complaints here – but did a birthday really happen if there wasn’t cake?

Just to be sure…this happened over the weekend.

And let’s just say it went above and beyond the birthday cake requirements.

The cake itself is only 8 ingredients: eggs, almond milk, olive oil, coconut sugar, vanilla, cassava flour, and baking powder.

While it’s obviously not your typical vanilla cake in terms of texture, it’s still bomb. Just take a look!

Also those simple ingredients = no tummy ache and allergy friendly!

So i’ll take it!

I had a heated debate with myself concerning the icing for this cake.

You see, dairy and I have a complicated relationship.

I typically skirt around it, preferring almond milk and other alternatives any way.

But let’s be honest: It’s hard to beat traditional butter cream.

So I bit the bullet. And my taste-buds thanked me. It was pretty perfect when paired with a light, fluffy wild blueberry whipped cream.

I’ll be the first to admit this cake is quite *extra* – especially for a girl making her own birthday cake and eating it alone…

But hey, why be basic when you can be fabulous?

Also I’m practicing top make my brother’s wedding cake next month. So it’s all in the name of science! Right?! Right.

The batter for this cake starts out with whipped egg whites.

Why? Creating a meringue with the egg whites will add shape and volume to a cake with non-traditional flour. Cassava can become tough and dense – the voluminous whites counteract that.

The rest of the wet ingredients get whipped together and then folded into the meringue.

Finally the dry ingredients are very carefully sifted and juuuuust combined.

Try to keep the fluff!

Divide the batter evenly into three 6″ pans. You could use larger vessels, but be aware the layers will be thinner.

Is that a bad thing though? Better cake-to-icing ratio!

These puppies go into a 325 degree oven for about 18 – 20 minutes.

Remove from the pans and COOL COMPLETELY.

Please be patient. The icing will become a gloopy mess if you try to slather it on warm cakes. No bueno.

Now lets talk about the buttercream.

This is about the easiest icing there is.

GOOD quality butter + powdered sugar + vanilla extract = YUM

Who wants to come lick the mixers?

Totally my favorite kitchen clean-up task.

Now it’s time for the whipped cream! No cans around here – the homemade stuff is where it’s at!

How to make perfect whipped cream every time? Stick your bowl in the freezer for 10 minutes before you start. Make sure your cream is very cool. Add the sugar after you’ve whipped the cream for a solid 2 minutes.


I folded some mini wild blueberries (Trader Joe’s frozen section) to really take this whipped cream to the next level.

Once your icing is made and your cakes are cool, you are cleared for assembly!

Gather up the goods and build yourself a masterpiece.

Start with a layer of cake.

Spread on some buttercream and then the blueberry whipped cream.

Place another layer of cake on the filling and press down slightly to secure it.

Repeat with another layer of buttercream and whipped cream, then the final tier goes on top.

To finish off the outsides, add a bit more buttercream to the gaps. Then with bottom to top strokes, create the lined with your knife.

Obviously doesn’t have to be perfect, the rustic look is totally hip right now duh.

A think layer of buttercream gets smeared on the top, followed by a big dollop (or seven) of blueberry whipped cream.

Then it’s time to get extra fancy with the berries.

Strawberries, raspberries, and extra blueberries are truly the cherries on top.

And perfectly festive for the Fourth tomorrow!

Now take a set back and admire your handiwork.

But not toooo long, cause we all know you wanna slice of that masterpiece.

So go for it! And don’t forget to add more berries and whipped cream to that slice.

Those layers y’all.

So pretty!

Almost too pretty to eat…


Paleo Vanilla Cake with Berries & Cream

A simple vanilla cake with all of the flavor and none of the grains. Piled high with berries and cream cause it’s a celebration y’all!


Paleo Vanilla Cake

  • 6 egg whites
  • 3 egg yolks
  • 2/3 cup coconut sugar
  • 1 1/2 cup almond milk
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 1 1/3 cup cassava flour
  • 1 tsp baking powder


  • 1/2 cup butter one stick
  • 2 tbsp heavy whipping cream
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Blueberry Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 2 tbsp powdered sugar
  • 1/4 cup frozen wild blueberries thawed


For the Cakes:

  • Preheat your oven to 325 degrees.
  • Separate the egg whites from the yolks, reserving 3 of the yolks.
  • Add 1/3 cup of coconut sugar to the egg whites and beat on high until the eggs are white, glossy, and peak.
  • In a separate bowl, combine the egg yolks, remaining sugar, olive oil, almond milk, and vanilla. Fold this mixture into the meringue. 
  • Sift together the cassava flour and baking powder, then add to the wet mix until just combined,
  • Pour into three 6″ pans that are greased and lined with parchment paper on the bottom.
  • Bake for 18 to 20 minutes.

For the Buttercream:

  • Bring your butter to room temperature. Then whip with the cream, vanilla, and powdered sugar.

For the Whipped Cream:

  • Place your bowl in the freezer for 10 minutes before whipping.
  • Add the cream to a bowl and whip for 2 minutes. Then add the sugar and vanilla. 
  • Continue whipping until stiff peaks form.

To Assemble:

  • Make sure your cakes are cool.
  • Start with a layer of buttercream on top of the first layer of cake. Dollop and spread the whipped cream on top.
  • Add the next layer of cake and repeat filling steps.
  • The final layer of cake goes on top, then buttercream is spread along the sides.
  • Add a generous portion of whipped cream to the top of the cake and decoratively place berries.

Salted Caramel Peanut Butter Coconut Bars

Well hello there.

Talk about a heavenly stack.

Monday done right!

(aka filled with ooozing caramel)

Would you believe me if I told y’all these are paleo, vegan, and only 6-ingredients?

That’s right folks!

and you thought they couldn’t get any better…

My schedule right now is pretty darn packed.

Teaching ever morning, working all day, and studying for the GMAT at night.

Woohoo crazy town!

I do this to myself though…wouldn’t change a thing!

But running around like a crazy busy bee necessitates two things: easy recipes and sweet treats!

Six ingredients and no baking required. Holla.

Peanut Butter. Caramel. Coconut. Chocolate. Double holla.

So you ready to make ’em? Alright let’s do this.

First say hello to the star of the show: Emmy’s Organics Coconut Cookies!

See them in the back there? Yummm.

A mix of the peanut butter and chocolate flavors creates the perfect base for these bars.

Just crumble them up and press into a lined pan.

Next up is the caramel layer.

Guys I was straight up spooning this. It’s soooo freaking delish!

Peanut butter, dates, and almond milk.

Blend into creamy heavenly goodness.

Georgia Grinders peanut butter is my all-time fav, but feel free to use your go-to natural nut butter!

Also – SOAK YOUR DATES. Creamy caramel is only achieved through soft dates.

Now it’s time to assemble!

First, spoon the creamy caramel over the Emmy’s base.

Then sprinkle on a generous handful of peanuts.

Press these slightly into the caramel so they are anchored down.

And the final touch?


I am thiiissss close to licking the screen.

Anyone else?

Just drizzle it all over, smooth it out, and top with some sea salt.

Into the freezer they go!

Pro Tip: After they have chilled for 5 minutes, remove and “score” the chocolate with a knife. This will allow for easier bar-slicing!

Remove from the freezer and pull out of the pan.

Check out those layers!

Carefully slice the bars.

Use a sharp knife heated under hot water to help!

There ya have it folks.

Delish dessert for the week!

Or day…let’s be real…these won’t last long!

What sweet treat should I make next?

Leave a comment and let me know!

Salted Caramel Peanut Butter Coconut Bars

Everything you ever needed in one simple, vegan, no-bake treat! Cause can you really go wrong with peanut butter and caramel?
Servings: 8 bars


  • 12 Emmy’s Organics Cookies *I used peanut butter and chocolate
  • 1 cup dates *soaked in hot water
  • 1/4 cup peanut butter
  • 2 tbsp almond milk
  • 1/3 cup roasted peanuts
  • 1/2 cup chocolate chips


  • Crumble the cookies and press into a lined loaf pan.
  • Blend the soaked dates, peanut butter, and almond milk until smooth and creamy.
  • Spread the caramel over the base.
  • Sprinkle the peanuts on top, pressing into the caramel.
  • Melt the chocolate chips and pour over the peanuts.
  • Sprinkle on some sea salt to finish, then stick in the freezer to set.

Maple Tahini Nectarine & Pear Cobbler

It’s my birthday week!

Woohooo Yay!

So blessed with all of the opportunities I have had over the past year – and pumped for new adventures in the next 365 days circling around the sun!

That’s great Katie, we’re happy for you. But shouldn’t you be posting a cake recipe?

Valid. Very valid.

But let’s take another look…

I mean, if someone served this up for your birthday, would you be disappointed?

Didn’t think so.

It’s fruity and cinnamony and baked to perfection.

Also it’s insanely simple to make.

So as a gal who would have to make her own cake?

I am so down for this.

(aka the whole skillet for myself with some vanilla almond milk ice cream please and thank you!)

Ready to celebrate with me?

Let’s start with some beautiful nectarines and pears from Misfits Market!

(really any fruit will work, these are what I had on hand)

Just slice ’em up and toss in a baking dish.

(side note: aren’t those colors gorgeous? don’t look like misfits to me!)

Spice up the filling with some cardamom and cinnamon. Nutmeg and ginger would also be lovely!

A pinch of arrowroot starch will help the filling transform into the classic silky, flavorful gloop we all love.

Mix the fruit around, then set aside.

Time for the easy peasy cobbler top!

Maple syrup, tahini, almond milk, an egg and vanilla come together for a party.

After they get beaten together, add some cassava flour, baking powder, cinnamon, and salt.

Mix until the just incorporated.

This batter might seem more thin than your traditional cobbler dough.

Just trust me.

It will fluff up to create a perfectly crisp outside and tender, airy center.

Just scoop or plop or spoon or pour the batter over the fruit.

IM-perfection is key here.

The messier the better.

This skillet puppy gets stuck in the oven for about 25 minutes.

Come on. You can wait less than a half hour for golden deliciousness!

Now that’s worth it. Right?!

It will come out sizzling, bubbling, pipping hot.

Pro tip: Douse it with a general drizzle of maple syrup.

Then dig right in!

Are you drooling yet?

Do you get why this will TOTALLY suffice as my birthday treat of choice?

Thought so.

Maple Tahini Nectarine & Pear Cobbler

All the summer fruit goodness. None of the dairy, gluten, or grains! Perfect for nectarines, peaches, pears, berries, etc.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6 people


Fruit Filling

  • 3 nectarines
  • 1 pear
  • 1/2 tsp arrowroot starch *sub cornstarch
  • 3/4 tsp cinnamon
  • 1/4 tsp cardamom

Cobbler Batter

  • 1 egg
  • 1/4 cup almond milk
  • 2 tbsp tahini
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/2 cup cassava flour
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp cinnamon


  • Preheat oven to 350 degrees.
  • Slice fruit and place in a baking dish.
  • Mix starch and cinnamon into the sliced fruit.
  • Beat together the egg, almond milk, tahini, maple syrup, and vanilla.
  • Incorporate the cassava, baking powder, salt, and cinnamon into the wet mixture.
  • Spoon the batter over the fruit.
  • Bake for 25 minutes.
  • Drizzle on extra maple syrup and enjoy!