Picture above is before cooking–

Ingredients (Makes one 8×8-inch square)
• 1⁄2 cup maple syrup
• 1⁄4 cup melted coconut oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1⁄2 cups brown rice flour
• 1⁄2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ginger powder
• 11⁄2 teaspoons cinnamon powder
• 1⁄4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1⁄2 cup pecans or walnuts, finely chopped
• 1⁄2 teaspoon orange or lemon zest (optional)
• 1 cup unsweetened applesauce
• Preheat the oven to 350˚F. Oil a 8×8-inch square baking dish.
• In a stand mixer with the paddle, combine the maple syrup and oil. (Alternatively, use a hand mixer in a large bowl.) Beat on high speed until thoroughly blended. Add in the eggs, one at a time. Be sure to beat well between eggs. Add in the orange rind and vanilla and continue to blend together. Set aside.
• In a separate bowl, sift together the dry ingredients. Stir in the nuts. Add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add in 1⁄4 cup of the applesauce, blend, then add in more flour. Continue this process until you have added all of the ingredients.
• Pour the batter into the prepared pan and bake for 20-25 minutes, or until the gingerbread is done. Check to see if complete by inserting a toothpick, or touching lightly on the center.
The gingerbread keeps refrigerated for up to four days and freezes well.


Chocolate Coconut Pudding

Ingredients (Serves 6)
• 1 1/2 cups water
• 1 cup maple syrup
• 5 tablespoons cornstarch (optional substitute- Agar flakes if no allergies to seafood)
• 1 14-ounce can coconut milk
• 2 tablespoons arrowroot powder of Kudzu
• ¼ cup cocoa powder
• ½ cup semi-sweet shaved chocolate or chocolate chips (2 ounces)
• 2 teaspoons vanilla extract
• Add the water, maple syrup, and cornstarch to a medium saucepan.  Bring the liquid to a boil, once the boiling liquid thickens lower heat to a simmer. Stir frequently to make sure nothing sticks to the bottom.
• Remove 1/4 cup of the coconut milk to a small bowl. Mix it with arrowroot to make a slurry and set aside.
• To the pot on the stove, add the remainder of the coconut milk, and the cocoa powder. Then once all mixed stir in the arrowroot mixture, stirring constantly on medium heat.
• Remove the pot from heat and stir in the chocolate chips and the vanilla. Let the chocolate sit for a few minutes and then whisk it in until thoroughly melted.
This can be consumed hot or cold…

Hot Cocoa– Great for cold winter days!

Ingredients (Serves 2 to 3)
• 2 tablespoons cocoa powder
• 1/4 cup maple syrup
• 2 cups nut milk
• In a small saucepan warm cocoa powder, maple and 1/4 cup nutmilk, stirring constantly, until mixture bubbles. Add nutmilk just until mixture comes to a boil. Serve immediately.
Add a sprinkle cinnamon and a dash of vanilla extract.

Fresh Nut Milk

• 1 ¼ cups raw almonds, soaked 8 hours in filtered water, drained and rinsed
• 4 cups filtered water
• Optional: 2 tablespoons natural sweetener: maple syrup, raw honey, maple sugar, palm sugar

• Place the nuts in a blender with filtered water. Blend at high speed until smooth.
• Pour through a nut-milk bag or mesh strainer lined with cheesecloth.
• Squeeze out as much liquid as possible. Set pulp aside.

• Raw Cashews: Soak cashews for 4 hours and rinse
• Raw Hazelnuts: Soak hazelnut for 6 hours and rinse
• Raw Almonds: Soak hazelnut for 8 hours and rinse

Note: Basic proportion is 3 parts water to one part nuts.

Gut Healthy- Simple Dill Pickles or Garlic Dill Pickles

cucumbers to pickles

4-5 cucumbers

2 tablespoon whey

1 tablespoon sea salt

1-2 tablespoons fresh dill, chopped (OR 1 teaspoon dried dill)

3 cloves garlic, peeled (optional– my family loves them with this option)

filtered water

  1. In a clean jar (you can boil your jar first if you want to but make sure completely cool or cold before any further steps are started), pack the cucumbers or gherkins in until they fill all but an inch of the jar at the top- I normally used a 1/2 gallon jar.
  2. Spoon the whey and sea salt over the top of the cucumbers, and cram the dill and if you used garlic cloves, down the sides of the jar.
  3. Pour the filtered water over the cucumbers until it fills the jar with a half an inch to spare on top.  Screw on the lid tightly and gently shake to combine the salt and the water.
  4. Set on the counter at room temperature for 3-7 days, tasting them you desire to do so until your brine and pickles taste just as you’d like them.
  5. When you want to stop the fermentation process, put the jars in the fridge.