raspberry & goat cheese-swirled brownies {gf, grain-free}


Making it in just under the wire with a Valentine’s Day themed treat!

If you haven’t settled on a dessert to make for that special someone (meaning yourself obviously) or just need an excuse to make a decadent treat, well look no further. Continue reading

hemp seed porridge


i’ve been sitting on this recipe for quite a while, and for that, i sincerely apologize. i’m not even sure what i was waiting for- the pictures have been taken and edited for a couple months at least! maybe i was being selfish, maybe lazy, or maybe it’s just that this seemed almost too simple to share.

but i’m realizing that sometimes it is the simplest recipes that people appreciate the most. sure the occasional complicated and fancy recipe is wanted to impress that special someone or for an evening where we actually have time to carefully plan and execute a recipe. but i have a feeling most of you out there generally make food that is quick and easy. because we are all pressed for time, for better or for worse. and because we are all constantly on the go, it becomes so easy to eat the same thing day in, day out. so here i am to hopefully give you guys another breakfast option that is just as fast as your morning oatmeal.

Continue reading

chocolate protein fudge

It’s Chocolate…

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It’s Delicious…

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It’s Healthy.

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Have I got your attention yet?


Because these little treats are waiting for you on North Coast Naturals’ blog. Get over there for your Choclate Protein fudge fix!

pumpkin cupcakes with cinnamon icing {v, gf, p)

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There’s very little I don’t like about autumn. While so many people around me are complaining about the dropping temperatures, the rain, the snow sighting (!!), and the need to wear coats and even mitts, I am loving every second of it. Because for every cold gust of wind and every layer I have to put on, it means I get to curl up with a mug of tea, read a book under a blanket, nestle into one of my gigantic hoodies and eat copious amounts of pumpkin.

Yes, that does mean I have another pumpkin recipe for you. I hope you’ll forgive 2 in a row. In any case, this is quite a bit different than the last one. If you missed my Savoury Pumpkin Hummus, please go check it out. I kid you not, when I say I was eating it by the spoonful straight from the fridge- only about 1/4 of it actually served as a dip!

But back to today’s recipe. This was a wonderful treat I whipped up for this year’s Canadian Thanksgiving. I wanted to do something different than the traditional pumpkin pie, something a little simpler than last year’s Pumpkin Mousse Cake (which is epic though and I highly encourage you all to try it). I wanted something baked too- I was craving the intoxicating scent that fills the house that can only come from baked goods. And since I’m still not eating a ton of grains, I wanted this to be paleo friendly as well!

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Well what resulted was a cupcake that is light and fluffy with a slightly fudgey inside that melts in your mouth. The sweetness of the pumpkin in complimented by strong flavours from cinnamon and nutmeg, warming you from the inside out. These cupcakes are delicious as is, served with a mug of chai tea and steamed almond milk. And the batter is just as delicious pre-baking. Just saying.

But, let’s be real. Holidays are meant to be celebrated and celebration means decadence. Decadence = icing. But not just any icing. This icing is coconut cream that has been whipped with cinnamon and maple syrup to make it creamy, light and just sweet enough. It’s creaminess compliments the light flakiness of the cake perfectly.

This is probably one of my favourite desserts that I have ever made. Not only is it egg-, dairy-, grain-, and refined sugar-free, it tastes like it’s laden with all things bad for you and really makes the end of a holiday dinner special.

For all you Canadians who have already celebrated Thanksgiving, I think these are the perfect excuse to make another dinner in honour of American Thanksgiving, yes?

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Pumpkin Cupcakes with Cinnamon Icing
Vegan and paleo pumpmin cupcakes that rise like a dream and have such a cakey texture!
Prep Time Cook Time Servings
15min 40min 12cupcakes
Prep Time Cook Time Servings
15min 40min 12cupcakes
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Pumpkin Cupcakes with Cinnamon Icing
Vegan and paleo pumpmin cupcakes that rise like a dream and have such a cakey texture!
Prep Time Cook Time Servings
15min 40min 12cupcakes
Prep Time Cook Time Servings
15min 40min 12cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Pumpkin Cupcakes
Cinnamon Icing
Servings: cupcakes
  1. Put your can of coconut milk in the fridge overnight. This will help separate the thick coconut cream from the water.
  2. Line 12 muffin tins and fill each about 3/4 full with batter. Bake for 40 minutes, or until a toothpick inserted comes out clean. I would probably start checking around 30 min, depending on your oven. Remove and let cool for 5 min in the muffin tins before transferring to a cooling rack to cool completely.
  3. For the icing, take the coconut milk from the fridge and scoop out the thick layer of cream on the top of the can. Save the water for use in another recipe. Put in a large bowl with the maple syrup and cinnamon and beat with an electric mixture until light and fluffy. Store in the fridge until ready to use.
  4. Once the cupcakes are completely cool (or else the icing will slide off in a sticky mess!) spread the icing on each of the cupcakes and sprinkle a little cinnamon on top.
  5. If not planning to eat all the cupcakes immediately, store the icing and cakes separately and frost just prior to eating.
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I am sharing these on Allergy-Free Wednesday and Wellness Weekend!

quick vegan nutella

If you follow me on Instagram (if you don’t- please do! @gabbyouimet), you may have experienced severe mouth-watering when I posted this picture…

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Single serving #banana #cacao nib #pancakes with quick #vegan #nutella! Oh YES #glutenfree #grainfree #paleo #breakfast #yum

Yes that’s a lot of hashtags, but what it all comes down to is my delicious grain-free banana cacao nib pancakes that were smothered in a quick and easy vegan nutella.

It’s a special breakfast worth waking up a little early to make- yes even a Monday is bearable with the prospect of these pancakes!

My first taste of Nutella was actually not so long ago. While doing a tour around Europe (while I was vegetarian, not vegan), I spent a lot of time in hostels. Hostels were wonderful places for a young traveller- the opportunity to meet people combined with cheap accommodations and even free breakfast! Doesn’t get much better than that right? Well I quickly learned that for a vegetarian who wasn’t fond of sugary cereals or any of the weird looking eggs and breakfast meats, toast was the name of the game. For MONTHS. I grew so tired of toast and jam and constantly whined to fellow travellers about the lack of peanut butter. I wanted protein and I wanted the smooth and creamy deliciousness. Turns out, peanut butter is not nearly as popular over there as it is here. What all the cool kids eat (apparently) is Nutella. I tried it a couple times, and while tasty I could never completely come around to it. Too sweet and sugary. Too much at 7 am.

I ended up resorting to buying and extremely expensive small jar of natural peanut butter and carrying it around with me. Hell, if Australians could do it with Vegemite, I could do it for peanut butter.

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For some reason lately I have had a weird craving for nutella. Even though I never actually liked it! I don’t understand it, but knew it needed to be dealt with. And the nutella I created is SO MUCH BETTER than that stuff you buy at the store. This nutella tastes rich and deeply chocolatey, with a hint of sweetness. And even better are the ingredients.

I opted to make a quick nutella, so I used premade hazelnut butter but you could easily make this with hazelnuts from scratch. I used coconut oil to help it get thick and spreadable when chilled. Raw cacao powder brings intense chocolatey taste and tons of antioxidants. Coconut nectar makes this sweet, but since it’s low glycemic, so blood sugar spike will follow. Now I know Nutella would love you to believe eating it in the morning gives kids serious dance skills, I have a feeling they would do much better on mine ;)


Quick Vegan Nutella (Vegan, Gluten-free, Grain-free, Sugar-free, Paleo)

Adapted from here.

Ingredients (~3/4 cup)

  • heaping 1/2 cup hazelnut butter (or about 1 cup hazelnuts, processed until a butter forms)
  • 3 tbsp cacao powder
  • 2 tbsp melted coconut oil
  • 2 tbsp coconut nectar
  • 2 tbsp almond milk (I used unsweetened vanilla)
  • 2 pinches salt


Mix all ingredients together in a bowl. Hardens up in the fridge to a more spread-like consistency. Store in the fridge.

I know most kids loved Nutella, but I really didn’t! Did you guys love it? How about other sugary “kid foods”?

grain-free banana pancakes {v, gf, p}


Now that I’m out of school for a couple months, I’m hoping to post a little more regularly. Thank you all for bearing with me! I’m certain you will be glad you did though as I have a ridiculously awesome recipe for you guys today.

Reducing my consumption of grains turned out to be not so bad- lots of salads, eating soups, stews and curries without crackers or rice (which, let’s face it, are merely vehicles for the flavourful sauce, not really necessary) and tons of smoothies and chia puddings for breakfast.

But after a few weeks of that, this little voice starts nagging at you. It starts as a whisper, “Hmmm pancakes would be really good right now.” Then it gets a little louder, “Fluffy, pillowy cakes of breakfast goodness are all I want to eat right now…smoothies suck.” Then finally it hits a raging crescendo, “Damn all these people who are eating stacks of perfection dripping in sweet syrup, GIVE ME PANCAKES!”


Ok, while that might sound a little dramatic, my cravings for pancakes had hit an all-time high. And while there are recipes galore on the internet for grain-free pancakes, it’s much harder to find one that is vegan and grain-free. Paleo pancakes are all the rage, but finding a recipe that would hold together without needing at least one egg per serving was almost impossible. And many “grain-free” vegan pancakes cheat a little and allow psuedograins like quinoa or buckwheat. Not super helpful for me! So I decided to forge ahead and make my own.

What I came up with is truly perfection on a plate. Just sweet enough and light tasting. Perfectly mops up puddles of syrup on your plate. Plus it’s single serving! This means that when cooking for one, you aren’t tempted by leftover pancakes (and for me this means eating at least 3 servings worth for one meal). I haven’t tried to double the recipe yet, but if anyone does try, be sure to let me know!


These use almond meal and ground flax to form the base, with banana and cacao nibs for delicious flavour. There’s just something about banana pancakes that tops all other flavours, don’t you think?

These take a little longer to cook in the pan than regular pancakes but patience here will definitely pay off. Follow my timing suggestions carefully, I have tested these so many times, I have it DOWN.


These are excellent drizzled in maple syrup, but I have a low sugar option for you at the end of the post as well as a little teaser for an upcoming recipe that is perfect on these pancakes, amongst other treats.

Jack Johnson would totally approve ;)

Grain-free, Vegan, Single Serving Banana Cacao Nib Pancakes (Gluten-free, Sugar-free, Paleo)


Ingredients (3 pancakes)

Dry ingredients

  • 1/2 cup almond flour
  • 2 tbsp ground flax
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt

Wet ingredients

  • 1/2 a large banana, mashed
  • 1/4 cup almond milk
  • 1 tsp coconut oil, melted
  • 1/2 tsp vanilla extract
  • dash almond extract
  • couple drops stevia

Mix in

  • 1/2 tbsp cacao nibs

Optional low-sugar topping

  • 1/2 tsp coconut oil
  • 1/2 tsp almond butter
  • 1/2 tsp coconut nectar


Preheat a large pan over medium heat. Grease it with coconut oil. Make sure it is nice and hot before you pour the batter on.

Mix together all dry ingredients in one bowl and the wet in another. Add the wet to dry and mix well. Mix in cacao nibs.

Use 1/4 cup to scoop out- you will get 3 good-sized pancakes this way. Cook 8 min on one side then 4 on the other. They are tricky to flip, but trust me at 8 min they are ready to be flipped!

Serve warm with maple syrup or toppings of choice!

If using the optional low-sugar sauce, melt the coconut oil in a small dish then stir in the almond butter and coconut nectar. When used hot, it forms a thin sauce that is delicious on your pancakes!

Want another topping idea?

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Some quick vegan nutella with berries and maple syrup. Recipe coming soon!

I'm sharing these on Allergy Free Wednesday.

What are your favourite pancakes flavours? Toppings?

What is one breakfast you crave if you haven’t had it in a while? What’s your “treat” breakfast?

frugal eats: sweet and savoury crackers made with almond pulp

Wow what a long week. But I made it over the hurdle. Big exam is out of the way (and it went well) and I am taking the next few days to relax. Assignments can wait. I need a mental break!


Eating healthy can definitely get expensive. Sure, you can get some staples pretty cheap: legumes and whole grains when bought in bulk can actually be very cost-effective. But when you factor in the price of organic fruits and vegetables, raw nuts and seeds and other things like protein powders, superfoods and high quality oils, it can put quite the strain on this student’s pocket! But I do believe it can be done, if we focus on whole foods and use up every little bit of them. That’s why when I buy ingredients I refuse to waste ANYTHING. If I can save a tablespoon of sauce, I will (it might be the difference between a blah dish and a great one!). I’ll save those peelings and stalks to make a stock with. And you can bet when I make nut milk, I save the pulp and it gets used.

I actually love this little bonus of making your own nut milks. Nut pulp offers all kinds of opportunities for getting creative and to make something that you would have otherwise had to buy. Plus knowing that you are not wasting even a little bit of those precious raw nuts is very gratifying and makes you feel like you are doing something small to help conquer food waste. I wonder if the commercially made nut milks can claim that?


These were born out of my desire for a sturdy cracker that could handle being dunked and dipped and wouldn’t crumble under the pressure. I had the opportunity to review Robin Robertson’s Nut Butter Universe and her Spinach Artichoke Dip was just begging for crackers. They were the absolute perfect pair! Be sure to look here next week for a review of this book and a recipe from it! You are going to want it, believe me.

These have a very simple ingredients list: mostly almond pulp with a little olive oil, sesame seeds, tamari and raisins. Not much else! Just about as clean as you can get! Gluten-free, grain-free, paleo, refined sugar-free, vegan and SCD-friendly. These are crackers that can be enjoyed by everyone. And because they are a little sweet and a little savoury they can be enjoyed with everyTHING. Nut butters, jam fruit, hummus, soup, these do it all!

Just a tip: Dry your almond pulp out right away when you make it. I find it’s much more versatile this way and you can also store it much longer this way. Make sure you use DRIED almond pulp for this recipe. Dry it out in your oven at a low temperature or dehydrator first then proceed with the recipe.


Sweet and Savoury Almond Pulp Crackers (Vegan, Gluten-free, Grain-free, Paleo, Sugar-free)

Ingredients (20 crackers)

  • 1 cup finely ground almond pulp (dried and ground finely or ~1 1/2 cups before grinding)
  • 2 tbsp sesame seeds
  • 2 tbsp olive oil
  • 2 tbsp raisins
  • 2 tbsp tamari
  • 2 drops stevia


Preheat oven to 300. Line a baking sheet with parchment paper.

First grind your almond pulp finely in your food processor if not already done, then add in the rest of your ingredients and pulse until you get a sticky dough.

Next put the dough on your baking tray and heap it together in a ball, then roll it out flat. It helps to use a second sheet of parchment paper on top of the dough, like you're sandwiching the dough. Roll it out as thin as possible without the dough breaking apart. Score the dough with a pizza cutter to the desired shape and size of crackers.

Bake for 16 minutes then take out of the oven break them apart along the lines you scored earlier. Be careful, they are hot! (Thank you Captain Obvious ;)) Flip them over and bake again for 10 min. Makes about 20 crackers.

I'm sharing this recipe on Allergy-Free Wednesdays

Don’t have any almond pulp? You could try ground almonds although you might have to adjust the amount of oil used. Or, you could go and make some! I have a recipe for spiced hazelnut milk and you could easily substitute almonds, or just go for hazelnut crackers. I will post a recipe for chocolate almond milk soon too. It’s become one of my favourites, I can’t believe I haven’t posted it yet!

Here are some more ideas for using up that nut pulp!

What’s your favourite way to use almond pulp? Any tips for recipes to share?

See you tomorrow for HVF!

banana, ab & j cups


Life is full of tough decisions.

saving or spending? buy or rent?

school or work? exercise or sleep in?

superman or batman?

healthy or indulgent? PB & J or PB & banana?

Good news is, I can help with those last 2. Because I have a treat for you that is not only healthy AND indulgent, but it also combines the 2 greatest sandwiches ever created!

I firmly believe that when it comes to nutrition and taste, one should never have to sacrifice either. The trick is simply knowing how to marry both worlds. Being healthy shouldn’t feel like a chore or depriving. It should be fun and exciting!

Enter in some of my absolutely favourite ingredients that help bridge the gap between health and taste. Natural nut butters and coconut oil.


Both are packed full of healthy fats so they are nourishing to your body (better skin, higher metabolism, balanced hormones) but also taste rich and decadent. Almond butter is packed with fat soluble vitamins and minerals like calcium, and coconut oil has incredible antimicrobial properties. So you are doing both your body and taste buds a favour by eating them!

I’m really excited about these treats too because they combine 2 sandwiches that whenever I would eat them, make me feel like a kid again. Peanut butter and jam and peanut butter and banana. Both extremely delicious and soul-satisfying. And that’s why I always want them both! So why not combine them? I opted to use almond butter since its a more nutritious option.

These are adapted from my recipe for frozen tahini banana cups which are another awesome variation on this idea. Check them out if you haven’t yet!

Raw, Gluten-Free, Refined Sugar-Free, Grain-Free, Paleo, SCD-Friendly and of course Vegan, these are an easy choice. So make them and save your brain power for debating the more important issues in life.

To be or not to be…Oh screw it, I have treats ;)

PicMonkey Collage

Banana, AB & J Cups (Vegan, Gluten-free, Sugar-free, Paleo, SCD)

Feel free to use any nut butter you want, or try sunflower seed butter for a nut-free option!

Ingredients (14 mini cups)

  • 1/4 cup + 2 tbsp almond butter
  • 1/4 cup + 2 tbsp coconut oil
  • 1 tbsp liquid sweetener
  • pinch salt
  • 1 banana, sliced thinly
  • ~12 or so raspberries, mashed


Over low heat, melt the coconut oil. Add the almond butter to it so it softens and mix well. Add your sweetener of choice and the pinch of salt and mix.

Line up your muffin cups. Put a spoonful of the almond butter and coconut oil mixture into the bottom of the cups. Put in the fridge to harden.

Once hard, remove and place one small scoop of mashed raspberries and on top, one thin slice of banana. Try and make this as flat as possible. Put another scoop of the almond butter mixture over top so it covers the banana and spreads all the way to the sides of the cups. Put back in the fridge to harden.

Store in the fridge or freezer and take out only right before you're going to eat them. I liked these ones in the fridge, but if you freeze them the banana takes on an almost ice cream-like texture which is delicious too!

I'm sharing this on Allergy-Free Wednesdays

Enjoy and I’ll be back tomorrow with a guest post! Have a great Tuesday :)



shredded brussels sprout salad


There are people out there who hate brussels sprouts. I know they exist, but I have never understood them.

Roast them up with a little oil and sea salt and they become the most flavourful addition to a meal- soft on the inside, a little crispy on the outside. Or you could get fancy- maybe toss a little mustard on there or bathe them in a tahini dressing upon serving. You really can’t go wrong.

And this is how I would convince brussels sprout haters that they actually were brussels sprout lovers. They just hadn’t had them prepared the right way. Because I mean, OF COURSE you don’t like them raw or even lightly steamed. They MUST be roasted.

Oh how wrong I was.


Because now, I love raw brussels sprouts!

The trick is to shred them thin, like you would shred cabbage for a coleslaw. Then you pair it with other flavourful ingredients (like pear, pecans, and dried cranberries) and a knock out dressing (with apple cider vinegar and mustard) and you have yourself an amazing salad. No roasting, or turning on of an oven required. And guess what! That means it’s so much faster to eat them this way and you save precious energy!

Beyond the time and energy savings of eating brussels sprouts raw, there’s actually a nutritional advantage as well. You see, 1 cup of brussels sprouts contains 197% of your daily requirements for vitamin K and 125% of your daily vitamin C. But vitamins are not heat stable! Meaning even when you steam them, you are losing vitamin content. But by eating them raw, you are retaining all the vitamin K and C goodness! Brussels sprouts are also high in antioxidants, sulphur and fibre. They are definitely something we should all be adding to our diets.

This salad is one of those whose flavour improves as it sits. Make it the day before and cover and refrigerate overnight if possible, adding in the avocado right before serving.

So even if you are a brussels sprout hater. Even if you don’t like them roasted. Try this salad. You won’t be sorry!


Shredded Brussels Sprout Salad (Vegan, Gluten-free, Sugar-free, Raw, Paleo, SCD)


Ingredients (2 main dishes, 4 sides)

  • 6 brussels sprouts, shredded
  • small handful pecans, chopped
  • small handful sunflower seeds
  • small handful dried cranberries, chopped
  • 1 pear, chopped
  • 1/4-1/2 an avocado, diced

Dressing (Adapted from Choosing Raw's Tangy Mustard Dressing)

  • 2 tsp Bragg’s or Tamari
  • 2 T flax oil
  • 2 T apple cider vinegar
  • 1 T honey
  • 1 T stoneground mustard
  • 1/2 tsp curry powder


Combine all salad ingredients in a large bowl. Whisk together the dressing in a smaller, separate bowl. Pour the dressing over the salad and toss to coat.

The dressing recipe makes a little more than you'll probably need (about enough for one meal-sized salad), so save it for another meal!

This salad tastes even better the next day so make ahead of time and refrigerate over night if you can, adding in the avocado right before serving. 


I'm sharing this recipe on Raw Foods Thursdays and Allergy Free Wednesdays.

I’m super excited the weather is getting warmer out and that means more raw foods! I tend to eat a lot less raw in the winter but almost entirely raw in the summer!

Do you find your diet shifts to higher raw in the summer? What is one of your favourite raw dishes?

grain-free, paleo and vegan carrot zucchini muffins! {v}


Hello my lovely veggies! Thank you all so much for all your votes in the Vegan Recipe Challenge! I came in 3rd and that was way more than I was hoping for!

It’s been a busy week around here- I'm so sorry to my fellow bloggers whose blogs I've been neglecting. I am trying the best I can to catch up and will read every one of your wonderful words. But I’m back and eager to share a ton of stuff with you! You can expect some delicious food coming up on the blog!

I'm constantly playing around with my diet, trying to come up with a combination that helps my tummy feel it’s best. For those of you who are new readers, I’ve suffered from very uncomfortable digestion for years and I’m on a quest to correct it! Read this post for a few things that I’ve found helpful recently.

So in playing around with my diet, one thing I’ve tried is cuting out grains. I know, crazy right? It’s something I never thought I would do and I always thought that “paleo inclined” eaters were insane! What do they do without quinoa? Fresh baked goods? No sushi? No BREAD?


turns out you just need to find the right kind of baked goods!

Just goes to show you the lengths I’m willing to go to fix this problem. And it actually isn't too bad! .

You see, due to the make-up of grains, people with delicate digestive systems often find them aggravating. The carbohydrate content of the grain is primarily made up of starches as well as some sugars that require extra steps to digest. If you are unable to digest them properly due to a weak system, we are left with undigested fragments that are then used to feed the no-so-good bacteria in our system. This can lead to an overgrowth of harmful bacteria and a crowding out of the good guys. The bad guys can also begin to produce toxic substances that can damage our intestinal lining, leading to something called leaky gut. And what leaky gut basically means is that the tight junctions between your intestinal cells become “loose” due to damage and now undigested proteins and particles can make their way into your bloodstream and cause inflammation, allergic responses and general havoc! All in all, not a pretty picture for proper digestion.


So through cutting them out, healing can be brought to the digestive system. I by no means think this should be a permanent move, but can be extremely therapeutic for a time!

Now for the fun part- grain-free kitchen experiments! Grain-free baking was really daunting to me, but my recent success with my berry crisp and now these muffins is making me feel like all that fear was unwarranted. Now I can say I LOVE grain-free baking!


I love that when you bake with nut meals and coconut flour, there is a ton of natural sweetness and healthy fats in there- meaning you can use less added oil and sweetener! Not only that, nut meals and coconut flour are so healthy! Lots of healthy fats and fibre! While they are not exactly low in calories, you’ll find that you are wonderfully satisfied after a small portion.

Like take these muffins. They certainly are not light bites. BUT they are filling, nutritious and delicious. And they surprisingly don’t feel heavy- they have a wonderful crumb that would satisfy the most traditional baker. I hope you all try them- I’m certain you’ll love them!


Grain-Free Carrot and Zucchini Muffins (Vegan, Gluten-free, Sugar-Free, Paleo, SCD)

Adapted from these at Amazing Paleo.

Ingredients (12 muffins)


  • 2 cups almond flour
  • 1 tablespoon of coconut flour
  • ½ teaspoon of baking soda
  • ½ teaspoon of sea salt


  • 1/4 cup applesauce
  • ¼ cup melted raw honey
  • ¼ cup melted organic coconut oil
  • 1 teaspoon of vanilla extract
  • 1 ½ teaspoon of cinnamon
  • 1 1/2 tbsp coconut oil
  • 1 1/2 tbsp water
  • 1 tsp baking soda
  • 1/2 tsp apple cider vinegar


  • ½ cup of grated carrots
  • ¾ cup of grated zucchini (unpeeled)
  • 1/8 cup of raisins (optional)


Preheat oven to 350. Grease with coconut oil or line a 12 muffin pan.

Mix all your dry ingredients in a large bowl. In a smaller bowl, mix your applesauce, honey, coconut oil, vanilla and cinnamon. In a final small bowl, whisk together the 1 1/2 tbsp coconut oil, water, baking soda and apple cider vinegar. Now add the applesauce mixture to your dry ingredients and combine well. Now add in the coconut oil and baking soda mixture. Finally, mix in the carrot, zucchini and raisins.

Spoon the batter evenly into your muffin pan. You want to do this fast since you want to make sure the baking soda and vinegar will still be reacting to give some lift in the oven. Bake for 35min, or until tops are browned and a knife inserted comes out clean. Allow to cool in the pan for 5 minutes then move to a cooling rack to cool completely.