One of the most popular recipes on the site is my gluten-free banana bread. It contains a little bit of oat flour (a gluten-free grain), but I think the demand for grain-free recipes is going. Paleo, keto, and Whole30 diets used to control blood sugar, manage GI conditions, autoimmune disease reversal, and weight loss are on the rise.

This bread has 1 kind of flour, uses natural sugar from ripe bananas, and the crunch topping is a texture to die for.

My favorite procrastination activity has always been baking, procrastabaking if you will. The kitchen is my favorite place of creative outlet. When I need time to decompress, you can usually find me putzing in the kitchen.

Pulling on some of the principles of the therapeutic GAPS diet, I’ve developed an easily digestible bread loaf. 4 ingredients, 50-ish minutes in the oven, and boom… grain-free bread. Coconut butter is less fibrous than coconut flour, making this bread ideal for those who need to work on digestive complications.

A shortbread cookie free of nuts, grains, and sugar. Delicate vanilla flavor, texture of a traditional shortbread, and a satisfying glaze on top made from coconut butter. And as a bonus, I give a brief rundown of my thoughts on grain-free and ketogenic diets.

I considered zucchini bread a health food before I became educated enough to give a damn about nutrition. Thank the heavens I figured out how to actually make it healthy down the road.

The taste of summer citrus in a grain free loaf, sweetened with just a touch of raw honey and super satiating with healthy fats. More on food sensitivities, and how I restored my gut lining that allows me to eat lemons again.

Here we are again sneaking vegetables into baked goods. This grain free loaf is packed with wholesome ingredients with only a hint of sweetness. 

Taking a classic cookie and freeing it from grains and refined sugar. Soft and chewy at the center, crisp at the edges. 

Perhaps the world's most perfect loaf of banana bread, sweetened only with bananas and full of healthy sources of fat. 

I finally cracked the code on good gluten free cornbread. This is huge, and more than a year in the making. I love one of these drizzled with raw honey, or toasted with ghee. Another breakthrough for discovering the perfect gluten free cornbread was to use sprouted cornmeal. The difference in digestion is unreal.