Tag Archives: Baking

Warm Cheddar Scones


These warm cheddar scones are possibly the way to my heart.

I met Susan Holding of The Little French Bakery at Alt Summit. We were cooking chicken together with Kelsey Nixon and shared a stove! Susan posted this wonderful recipe recently for Cheddar Scones and I just had to share it with you. A serious upgrade from what I remember from my Red Lobster-loving days.

It’s perfect for pairing with a chowder, soup or stew and perfect comfort food for this cool fall weather. You can also whip ’em up for weekend brunch and serve with eggs. I’ve never tried making scones from scratch before – maybe once, but I probably used a mix. I’m most impressed with how easy it really is.

Thank you Susan for sharing your recipe with me!


Raspberry + Almond Thumbprint Cookies

Raspberry Almond Gluten Free Thumbprint Cookies

I love thumbprint cookies. There’s something so fulfilling about eating your way to that sweet and tart jam centre – which makes it totally addicting, so I start again with another cookie! They also pair really well with a nice rich cup of coffee.

If you’re planning on doing some holiday baking this month – this recipe is it. I fell in love with these raspberry and almond thumbprint cookies and not only is it delicious and packed full of protein, it’s also vegan AND gluten-free! (more…)

Gluten Free Chocolate Chip Cookies


Looking for a great recipe for gluten free chocolate chip cookies?

Holistic nutritionist Kristin Dahl whom we featured on our blog here is sharing her super delicious recipe for us. Her gluten free chocolate chip cookies are also dairy free for all of our lactose-intolerant friends out there and are made with almond meal instead of white flour.



Gluten Free Chocolate Chip Cookies



  • 3 cups Almond Meal
  • 1 tsp. Unbleached Baking Soda
  • 1/2 tsp. Sea Salt
  • 1/4 cup Extra virgin Coconut Oil
  • 1/4 cup Grade B Maple Syrup
  • 1 whole Organic Egg
  • 2 Organic Egg Whites
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Almond Extract (optional)
  • 1 cup Dark Chocolate Chips
  • 1/2 cup toasted or raw sliced Almonds or walnuts (optional)



  1. Preheat oven to 375°F
  2. In a small mixing bowl, combine almond meal, baking soda and sea salt and set aside.
  3. In a large mixing bowl coconut oil and maple syrup with a whisk by hand until creamy for about 2 minutes.
  4. Add whole egg, egg whites and vanilla extract and mix for 2 additional minutes.
  5. Slowly add dry ingredients to wet stir briefly.
  6. Add chocolate chips and nuts and mix until well combined.
  7. Place large rounded tablespoons onto baking sheets, about 1-inch apart.
  8. Flatten slightly & bake until golden, about 15 minutes.


Makes 20-22 gluten free chocolate chip cookies.

Get more recipes from Kristin from her new book, The Art of Wellness.

Don’t forget to PIN IT to make later 🙂



Banana Chocolate Chip Muffins


I made a batch of these banana chocolate chip muffins on Sunday to get me fully stocked for grab & go breakfasts for the entire week. This recipe yielded about 15 muffins and each one runs in at around 170 calories. So you could have two for breakfast with a coffee, or have one and pair it with a hard-boiled egg and a few apple slices.

If you have more muffins then you are going to eat in a week, they freeze really well and are great to have on hand when you’re scrambling to get out the door. Just defrost the night before in the fridge and warm them gently in the microwave and pair with a nice dark coffee or a hot tea. Here’s the recipe for Banana Chocolate Chip Muffins, adapted from Good Housekeeping:



  • 2 cups old-fashioned oats
  • 1 1/4 cup whole wheat flour
  • 1/2 cup brown sugar
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 ripe bananas, mashed
  • 1 cup buttermilk
  • 2 tablespoons coconut oil
  • 1 large egg, beaten
  • 1/2 mini chocolate chips



  1. Preheat oven to 400 F & line your muffin pan with cupcake liners
  2. In a large bowl, whisk together all the ingredients above up until the bananas
  3. In another bowl, whisk together all your wet ingredients – bananas, buttermilk, oil and egg.
  4. Fold the wet mixture into your dry mixture
  5. Add chocolate chips
  6. Divide into your muffin tins
  7. Bake 20 minutes, until a toothpick dipped into a muffin comes out clean
  8. Remove from pan and cool



I love these muffins because they are super filling and packed full of fibre from the whole wheat flour, oats and chia seeds. Whip up a batch this weekend and you’ll be set for the week. What’s your favourite healthy muffin recipe?