Gingerbread Cookies v.2 — EN & FR

As I've been cooking without refined sugar for the last year or so, now that the holiday season is upon us it became time to update my holiday recipes to skip the cane sugar. I notice I get less of a spike of insulin if I eat sweets without refined sugar, so that's how I … Continue reading Gingerbread Cookies v.2 — EN & FR


Chocolate Beet Cupcakes (using raw beets) with Sweet Potato Frosting

Vegetables? In my dessert foods? It's more likely than you think... Originally, I was just trying to come up with a chocolate beet cupcake using raw beets, just to say I tried it. But then I decided to whip up that frosting and it took it to the next level. Creamy and just sweet enough, … Continue reading Chocolate Beet Cupcakes (using raw beets) with Sweet Potato Frosting

Oil-Free Blueberry Muffins v.2

This is an updated version of this recipe. Even though it tasted nice, I was a bit unsatisfied with their flat shape and the blueberries sinking to the bottom, so I reworked it a bit recently, and I'm much happier with the result! They puff up a bit more, taste more sweet to play up … Continue reading Oil-Free Blueberry Muffins v.2

Coffee-Flavoured Loaf Cake

Funny story with this one, it started out when I was trying to adapt gluten-free this olive oil cake recipe. Yeah. But when I made my flour blend and tested the recipe, I thought the flavour and the general balance of ingredients would probably work well with coffee, so I decided to overhaul it. There's … Continue reading Coffee-Flavoured Loaf Cake

Avocado Banana Brownies

A simple idea: using avocado instead of oil in brownies, for those whole food and fibre benefits. I'd been wanting to try that for a while and found a simple vegan but not gluten-free recipe online that also used banana. It was fairly easy to adapt gluten-free, and the result was exactly the kind of … Continue reading Avocado Banana Brownies