Apple Crisp

After our visit to the apple orchard last week, it took all of two hours for an Apple Crisp to be whipped up! It is for sure a family favourite.

A few ingredients and free of refined sugar, dairy and wheat. You can replace the Almond flour for Oat, Spelt or Wheat flour if you would prefer.

Apple Crisp

  1. Slice and peal 4 medium size apples
  2. place them in the bottom of a baking dish. Sprinkle with 1-2 tsp of cinnamon. Mix with hands until all the apples are covered. Spread apples evenly on the bottom of the dish.


  • In a medium size bowl, add:
    • 2 cups of oats
    • 1.5 cups almond flour
    • 1 tsp cinnamon
    • dash of sea salt
  • Mix dry ingredients and add:
    • 1/4 cup avocado oil
    • 1/2 cup apple sauce
    • 1/3 cup maple syrup
  • Mix all ingredients and spread crumble evenly on top of your apples in the baking dish
  • Bake at 350 for approx 30 minutes

Enjoy!! Happy Fall Baking!

From my home to yours,


Oatmeal Chocolate Chip Cookies

Our little miss is very anxious to learn to bake – she wants to be a pastry chef when she grows up! She is watching baking shows and taking cake decorating books out from the library. She said her goal for this new (school) year was to bake on her own. So we started simple with a batch of our favourite cookies. She did everything from start to finish and was so proud! Her brothers called them “DELICIOUS!”

Oatmeal Chocolate Chip Cookies

1/2 cup apple sauce 

1/4 cup avocado or coconut oil 

1/3 cup coconut sugar

– mix 

1 egg (or 2 flax eggs)

1/2 tsp baking powder

1 tsp baking soda 

1 tsp vanilla 

1/2 tsp cinnamon

sea salt


1 cup oats

2 + 3/4 cups oat flour – mix 

1/2 cup chocolate chips or chunks (or both)

– mix – bake at 350 8-10 min


From my home to yours,


Chocolate Peanut Butter Bars

Made these quick & easy peanut butter bars on my Instagram stories yesterday. After so many comments & so many of you already whipping up yourself a batch (yay!! & thankyou!) I had to add the recipe here on the blog!

Just a few simple ingredients & no bake – these bars are a winner FOR SURE! Hope you enjoy them as much as we do!

Chocolate Peanut Butter Bars

  • on your stove top, in a sauce pan melt:

1 cup peanut butter

1/3 cup maple syrup

2-3 tbs coconut oil

  • once melted & mixed add:

3/4 cup unsweetend shredded coconut

2 cups oats

1/4 cup ground flax seed

2 tbs chia seeds

2 tbs hemp hearts

  • mix & press into the bottom of a 9×13 pan
  • in same sauce pan melt 1 bar 85% chocolate or 3/4 of a bar + 1/4 cup semi sweet chocolate chips (for a sweeter version)
  • pour & spread onto of oats & peanut butter base. sprinkle with sea salt
  • refrigerate for 1-2 hrs – remove from fridge for 10 min before cutting.
  • store in fridge


From my home to yours,


Strawberry Chocolate Chip Nicecream

Summer and Strawberry season has arrived! Here is a perfect recipe that combines both those seasons!! 

What started as me making my chocolate peanut butter Nicecream, shifted quickly to this creation thanks to being out of some key ingredients! And I can’t say I am mad about it! I snuck in a veggie cause, why not?! And because I have a three year old who is currently refusing all veggies except cucumbers, so I am sneaking in that veg everywhere I can! 

Strawberry Chocolate Chip Nicecream

slice and freeze two bananas for a couple hoursonce frozen, add to your food processor with:

 2 cups fresh or frozen strawberries 

(optiona) 1 cup frozen cauliflower  

  • Mix in your food processor, stopping to scrape the sides every couple minutes. I added a coupleTbs of almond milk – would not recommend if you using fresh strawberries, only frozen! But don’t add too much, as the bananas melt and break down you’ll start to see that thick, creamy texture. 
  • Chop a couple squares of dark chocolate and pulse to mix. 
  • Place in a pan lined with parchment paper and sprinkle top with another square or two of dark chocolate. 
  • Place in freezer for an hour.

Serve and Enjoy!! 

From my home to yours,


Cookie Dough

I love to share our family favourites – everything I share is kid & husband approved! And this recipe is no different. A perfect dessert, snack or even a filling for the middle of a cake (oh yeah, trust me! Its unreal!) We love to eat this dip with pretzels, apples, cellery…or just eat with a spoon! All you need is a handful of ingredients, a food processor & 5 minutes!

Cookie Dough

1 can of chickpeas (drained & rinsed) 
2 tbs nut or seed butter (my favourites are almond or pumpkin seed)
3 tbs maple syrup 
1/2 tsp cinnamon

Toss all your ingredients into a food processor and blend. Stop to scrape the sides every minute or so. Blend well until very smooth. Add 1/3 cup chocolate chips – We love Enjoy Life mini chips.


From my home to yours,


Peanut Butter Cookie Bars

Today is National Peanut Butter Day! So there bars seemed very appropriate! I am PB obsessed & have one major sweet tooth, these hit the spot every time!!


Peanut Butter Cookie Bars

  • 2 flax eggs
  • 1 cup Oat Flour
  • 1/2 cup peanut butter
  • 1 tbs apple sauce
  • 2 tbs maple syrup
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 tbs chia seeds (optional)
  • 1/4 cup chocolate chips &/or chunks (I use Enjoy Life)


  1. mix 2 tbs of ground flax seed with 8 tbs of water, set aside for 5 min
  2. in a bowl add remaining of ingredients except chocolate, adding flax egg last
  3. add chocolate chips minus 1 tbs
  4. mix & press into an 8×8 pan
  5. sprinkle top with 1 tbs chocolate chips & a course sea salt
  6. bake at 350 for 12 minutes
  7. allow to cool & cut into bars. Enjoy warm or cool!


From my home to yours,


Quinoa Chocolate Cake & Frosting

kris-phone_20181206 1652

Quinoa, that ancient grain we all know and love! I promise, you’ll love it even more in cake form!!

I have been baking this cake for years. If you have ever been to a birthday party for one of our kids, chances are you’ve tried it in cake or cupcake form! It is a family favourite & I am so excited to share it with you!


Quinoa Chocolate Cake


  • 1/3 cup dairy free milk
  • 2 eggs or 3 flax eggs
  • 2 cups of cooked Quinoa
  • 1/4 cup coconut oil
  • 1/4 cup apple sauce
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 cup coconut sugar
  • 1 cup cocoa
  1. if using a flax egg, whisk 3 tbs of ground flax seeds with 7.5 tbs of water in a small bowl. set aside & allow to set for 5 min.
  2. add eggs or flax eggs, milk, sea salt, baking soda, powder & apple cider vinegar to a food processor – blend till it looks bubbly & frothy.
  3. add Quinoa, oil, apple sauce & coconut sugar. Continue blending & stopping to scrape down sides every minute. Continue for approximately 5 minutes or until it looks like a smooth batter.
  4. pour batter into a mixing bowl – scrape with a spatula to get all the batter!
  5. add & mix in cocoa. pour into prepared baking pan*
  6. bake at 350 F for 40 minutes

* makes 1 round cake pan, 1 dozen cup cakes or 8×8 pan.

kris-phone_20181206 1593kris-phone_20181206 1594kris-phone_20181206 1598


Chocolate Frosting

  1. in a saucepan on low heat melt: – 1.5 cups of dark chocolate or dairy free chocolate chips
  2. with: -3/4 cup  oat milk (works well with coconut & almond but I love the mild flavour & creaminess of oat)
  3. once melted & combined place in fridge to cool & harden for 2-4 hrs (I have rushed it in freezer for 30 min, storing every 10 min!)
  4. once cooled & hardened scrape in a bowl (I use my Kitchen Aid stand mixer) & mix & whip until it peaks
  5. if too thick add more milk 1 Tbs at a time

From my Home to Yours,


Top 3 Recipes Made by YOU in 2018

Happy last day of 2018! I am always so honored & excited when I hear or see you making and enjoying a recipe!! With that in mind, I thought I would share, not my top 9 “liked” Instagram photos, but instead the top recipes MADE by YOU! Thankyou, from the bottom of my heart, for following me along this past year – Looking forward to 2019! Happy New Year, Friends!


Quinoa Banana Muffins


dry ingredients: 

1 cup quinoa flakes

1 cup of quinoa flour

1/2 cup ground flax seed

1/4 cup hemp hearts

3 tbs chia seeds

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

sea sat

wet ingredients: 

2 mashed bananas

1/2 cup apple sauce

1/2 cup dairy free milk

1/4 cup maple syrup

1 tbs apple cider vinegar

  1. mix wet & dry in separate bowls
  2. add wet to dry & fold until dry completely disappears, don’t over stir
  3. pour into prepared muffin pan
  4. bake at 375 for 18-20 min

Zucchini Banana Bread


wet ingredients:

mash 2 bananas

1/3 cup grated zucchini

1/2 cup apple sauce

1/4 cup almond milk

1 tbs apple cider vinegar .

dry ingredients:

1 cup almond flour

1 cup oat flour

1 cup oats

1/4 cup hemp hearts

1/4 cup ground flax seeds

3 tbs chia seeds

2 tsp baking powder

1 tsp baking soda

dash of cinnamon & sea salt

  1. mix wet & fry separate
  2. fold the dry ingredients into the wet
  3. optional: we added 1/4 cup Enjoy Life Chocolate chunks on top
  4. Fill prepared loaf pan
  5. bake 350° 30-40min

Peanut Butter Crispy Squares


for bottom layer: (in sauce pan melt & mix)

2 tbs coconut oil

1/2 cup peanut butter*

1/2 cup maple syrup*

mix & add:

3 cup Go Go Quinoa puffed quinoa Or Natures Path Organic puffed rice

  1. mix & press into a 9×13 pan

top chocolate layer:

melt 1/2 cup dark chocolate

1 tbs coconut oil in saucepan

  1. spread on top & refrigerate until hard – approx 1 hr.

* can sub for Almond butter & Honey



Peanut Butter Cups



my Grandma always made chocolate peanut butter treats at Christmas when I was growing up. the flavour combo is so nostalgic & this season – ok, all seasons – just need the chocolate, PB combo!

Chocolate Peanut Butter Cups

1/2 cup natural peanut butter

1-2 tbs coconut flour

3 tbs maple syrup

1/2 tsp vanilla – mix in a bowl – roll into small ball & flatten into a patty – melt a bar of dark chocolate (I like 85%) + 1 tbs coconut oil – pour a small amount of chocolate into the bottoms of a lined muffin tin – place peanut butter patty into center & cover with more chocolate – sprinkle with sea salt & freeze until hardened – store in fridge or freezer. .