Truth be told, y'all know I can be a lazy gal, so I often toss all the wet ingredients into my blender! I have a lemon tree that produces the most delicious, thin-skinned Meyer lemons so this works for me! However, these directions are for a mixing bowl and the average lemons and this works great as well. This cake doesn't rise much, so if you have a large loaf pan and hungry mouths to feed, go ahead and double the recipe, you won't be sorry, just bake a little longer! DRY INGREDIENTS 2/3 cup Original Blend Multi-Purpose Bread Mix 2/3 cup Coconut Flour WET INGREDIENTS 4 large Eggs 1 cup syrup ..read more

This is still one of my all-time favorite recipes when I was still using blanched almonds and shredded coconut (before the flours became readily available). Shredded zucchini makes a 'wormy' frosting and the flavor of these cupcakes is truly out-of-this-world yummy! You'd never know the green color comes from fresh baby spinach blended in! You'll get this recipe along with lots of other cupcake/cake and frosting recipes in my Sweet Secrets ebook or paperback but I'm posting this now so you'll have it for your Halloween fun. This recipe requires a food processor however, the book tells how to ..read more

We just launched 2 New Mixes one being a delicious Pizza Crust! But for you scratch bakers here's a simple, delicious crust suitable for many toppings. In the cool months I like to bake it with pepperoni and cheese or toss my favorite BLT with Avocado Salad on top for a cool, light summer meal. If you don't have gelatin or agar on hand, substitute with 1 cup of mozzarella cheese. DRY INGREDIENTS 1 1/4 cups blanched almond flour (or other nut flour) 1/4 cup coconut flour 1 1/2 tablespoons gelatin, or agar powder 3/4 teaspoon sea salt BLENDER INGREDIENTS 1 1/2 cups (about 7-8 ounces) chopped zu ..read more

This easy delicious pie will knock your socks off! If the bananas are too high in carbs for you, simply leave them out (or serve them on the side) I've modified this from my book recipe so you can just use your handheld mixer rather than your food processor :) INGREDIENTS 1 pre-baked crust of choice (our Pie Crust Mix is easy and deeelish!) 8 ounces cream cheese, softened 3/4 cup Allulose (or your favorite granulated sweetener. 1 cup chunky or smooth peanut butter 3/4-1 t teaspoon pure monk fruit extract 1 teaspoon vanilla extract 1 cup heavy cream, whipped 2 medium-large "just ripe" bananas ..read more

Sometimes we need choices. And sometimes we just need a late-night chocolate fix. This may mean we'd rather use our Baking Mix rather than pull out the blender during a commercial break (y'all know by now I'm big on using whole foods with the blender for my scratch baking). Well, if you're fresh outa our Brownie Mix I've got you covered with this easy scratch recipe! DRY INGREDIENTS 1/2 cup cocoa powder 2 tablespoons coconut flour OR 3/4 cup nut flour 1 teaspoon psyllium husk powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt WET INGREDIENTS 1/2 cup pumpkin puree OR nut/seed butter 1/2 cup ..read more

I looove this cracker recipe and when I'm feeling nice, sometimes I share them-LOL! Not long ago, my husband and I shared a piece of country acreage with occasional renters who stayed in a few unique, tiny homes on the property. Most of our guests were a bit 'unique', which is probably why they were drawn to our quirky, little place. We had a balloon pilot who left to sail around the world, a horse trainer, a film student from Belgium working on his PhD for Yale, a paramedic, and a couple who met here...moved away...married, had a baby, and moved back! I can't say it was ever boring. One rent ..read more

Years ago, when I first started baking grain/starch-free, I always used my food processor, nuts and shredded coconut, along with other whole foods. I still often prefer this method, but for those of you who prefer to use the blender I’ve got you covered! Simply trade out the whole nuts for almonds or other nut flour and stir it in last. Or, you can always use the tamper with your blender. You won’t taste the dates in this cake and don’t forget to make sure they’re completely pitted before using. This is a favorite of mine and for my own nostalgic reasons I always make it with my food processo ..read more

Summertime gifts us with an abundance of fresh fruit and this is the time to enjoy it! Fruit is cleansing so this is a wonderful time to include lots of it in your diet, including cucumbers and zucchini (remember, anything with a seed is technically a fruit!) If you're actively eating keto, eat fruit when you're carb cycling. Feel free to use your imagination and vary this basic recipe by switching for your favorites. I've used everything from berries to grapefruit. The juicier the fruit is, the more banana you may want to throw in, otherwise it's more like a sorbet. I'm sorry, if that's a mis ..read more

You can't go wrong with grain free dumplings in good broth. If you have a pressure cooker, bone broth can be made in a fraction of the time it takes in a slow cooker, a Dutch oven, or on the stove for that matter. I like how slow cooking wafts the amazing soup aroma throughout the house. Using the bones of free range chickens instead of tossing them in the trash supplies your body with a hefty dose of minerals and collagen. However, many of us have vegetarians in the family or may even be cutting meat back ourselves so a good veggie broth recipe is a necessity these days. Either, or, you'll l ..read more

Our Baking Mix Recipe Page has a recipe for fried donuts also, but this one is really yummy for those of you who want to skip the frying part, just make sure you have a donut pan to bake in! Makes 6 Donuts INGREDIENTS 1 cup Original Blend Multi-Purpose Bread Mix 3 tablespoons coconut flour or 3/4 cup almond flour 3 large eggs 2/3 cup sour cream'or whole coconut milk 1 tablespoon vanilla extract 2/3 teaspoon almond extract (optional) 2/3 teaspoon ,pure monk fruit or stevia drops DIRECTIONS 1. In a small bowl, mix together the and dry ingredients 2. In a medium-sized bowl whisk together the wet ..read more