For your sweet tooth! Many recipes avoid dairy, wheat, and sugar – but you won’t miss any of those ingredients!

Vegan Carrot Cake

This cake is vegan and gluten-free. We used a mix of almond and oat flour to bake this bright and sweet cake. The creamy vegan vanilla cashew frosting is easy to make so don’t be intimidated if you’ve never made cashew creme before. Enjoy!  


Peanut Butter Banana Muffins

These Peanut Butter Banana Muffins (no dairy or wheat) are perfect for a breakfast on the go, pre-run snack, or post-workout recovery. Actually, they’re great as an anytime snack, and since they’re low in sugar, there’s no justification needed to enjoy!  


Peanut Buttery Brownies (Dairy-Free)

These brownies are dark, rich, moist, and hearty; they’re more sophisticated than a traditional brownie, especially with our addition of a flax egg. The recipe calls for a full cup of PB2 organic powdered peanut butter, but the end result isn’t too nutty. They’re still sweet enough for our younger […]


Vegan Rice Pudding with Ginger, Amaranth, and Mango

Unlike traditional rice pudding, in this version the arborio rice cooks in oat milk, coconut cream, vanilla beans, and fresh ginger. We served this with sliced mango and a unique mix of crunchy toppings. The original recipe is for dairy-based rice pudding; it comes from Bon App├ętit, specifically Bernardo Bukantz, […]


Avocado Lime Tarts

We used the receipt of a few pounds of Bacon Avocados in our farm basket as an excuse to look beyond guacamole and expand our avocado recipe repertoire. Enter these beautiful individual tarts from “Run Fast. Cook Fast. Eat Slow.” We served these cuties for dessert after a fun dinner […]


Triple Stone Fruit Cobbler

We adapted this vegan and gluten-free recipe from Bakerita. Our version of this classic summer dessert includes lightly sweetened plums, nectarines, and apricots topped with an oatmeal walnut-pecan crumble. You could easily swap in peaches, pluots, or cherries, to create your own version of this triple stone fruit cobbler.  


S’mores Pizza

Last weekend, my husband asked our boys to take some time and write down 50 things they each wanted to do this summer. Mixed in with the obvious responses such as play a lot of Minecraft, sketch, and play Legos were some crazy ideas like skydive, make a sharknado, and […]


Cherry-Almond Clafoutis

When I saw a recipe for Cherry-Almond Clafoutis in “A Platter of Figs” by David Tanis, I knew I wanted to try to make a dairy and wheat free version of this classic baked fruit French tart. Tanis recommends using fresh cherries, but to keep costs down and to cut […]


Coconut Banana Breakfast Cookies

I was inspired to make these wheat-/gluten-free cookies from the same cookbook I’ve referenced a lot lately – “Run Fast. Cook Fast. Eat Slow.” That version uses eggs and honey; mine are dairy and sugar free, made with unsweetened applesauce. My husband and I enjoyed them fresh from the oven, […]


Strawberry-Rhubarb Chia Vegan Parfait

This was our Mother’s Day dessert; my husband prepared it and I honestly had a hard time believing that it was sugar-free! The original recipe from “Run Fast. Cook Fast. Eat Slow.” does include honey, but my husband used date paste instead. This parfait would also make a filling breakfast, […]