GF Pumpkin Cupcakes with Cream Cheese Frosting

GF Pumpkin Cupcakes with Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 10
  • For the Cupcakes
  • 1⅓ cups gf flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup canned pumpkin
  • 1 cup coconut sugar
  • ½ cup butter
  • 2 eggs
  • For the Cream Cheese Frosting
  • 1 cup butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2½ teaspoons vanilla extract
  • 4 cups powdered sugar
  1. Make the Cupcakes
  2. Preheat oven to 350 degrees F.
  3. Line a 12-cup muffin pan with paper liners; set aside (it will make about 10)
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
  5. With an electric mixer on medium-high speed, beat the butter until fluffy then add the sugar, then the pumpkin, then the eggs one at a time.
  6. Add the flour mixture in two additions, folding with a rubber spatula until no flour pockets remain.
  7. Divide the batter between the baking cups, filling each about two-thirds full.
  8. Bake 18 to 22 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.
  9. Make the Frosting
  10. With an electric mixer on medium-high speed, beat the butter until fluffy, 2 to 3 minutes. Add the cream cheese, vanilla and continue to beat for an additional 2 minutes, scraping the sides of the bowl as needed.
  11. Reduce the mixer speed to low and add the powdered sugar gradually and mix until smooth and combined, scraping down sides of bowl as needed. Increase the mixer speed to medium-high and beat until light and fluffy, 1 to 2 minutes.
  12. Frost the tops of the cupcakes however you like.


S’mores in a Cup

Love Grown Power O’s are so amazing to use as a gluten free replacement for graham crackers crumbs! Super easy last minute dessert that your kids will love…

S'mores in a Cup
Serves: 4 servings
  • "GF Graham Cracker"
  • 2 cups Love Grown Power O's
  • 2 tablespoons melted butter/coconut oil
  • 1 tablespoon coconut sugar
  • Chocolate Sauce
  • 2 cups Enjoy Life chocolate chips
  • 1 can full fat coconut milk (fat part only)
  • Marshmallow
  • 3 to 4 cups marshmallow
  1. "GF Graham Cracker"
  2. In a food processor combine all ingredients and pulse until it looks like crumbs. Set aside.
  3. Chocolate Sauce
  4. Combine the chocolate and the coconut fat in a bowl and place it in the microwave for a 30 seconds and stir, then add another 30 seconds stir and continue until it's melted. Set aside.
  5. Marshmallow
  6. Place the marshmallow in a bowl, the marshmallow will expend so make sure the bowl is big enough. Place the bowl in the microwave for a few seconds, it melts very fast so remove as soon as it starts melting.
  7. To Assemble
  8. Place 4 small clear glasses next to each other and fill them layer by layer starting with the crumbs, add about 2 tablespoons, then 2 tablespoons of the chocolate sauce, then 2 tablespoons of the melted marshmallow and start again. Eat right away!


Granola Low FODMAP

I started an elimination diet Low FODMAP a couple days ago and I usually keep pistachios in may car to snack on but now I’m not allowed to have them. So, I decided to make some granola and keep some in my car. I drive a lot shuffling my kids around and for work so it’s nice to have something on hand. Make sure to portion the granola if you are also doing this elimination diet. All the ingredients are allowed but you have to be careful with the portions.

Granola Low FODMAP
  • ⅓ cup almonds
  • ⅔ cup pecans
  • ⅔ cup walnuts
  • ½ cup chia seeds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • 2 tablespoons coconut oil
  • 2 tablespoons vanilla
  • 4 tablespoons pure maple syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  1. Pre-heat the oven to 300 degrees F.
  2. Place all the nuts and seeds in the food processor, pulse a few times. Add the rest of the ingredients then pulse more.
  3. Transfer to a baking sheet lined with parchment paper.
  4. Bake for 30 minutes.
  5. Let it cool down completely
  6. Divide into 6 portions or more.
  7. Do not exceed more then 1 portion a day if you are on the Low FODMAP Diet.


Paleo Granola

I made this for a client today and it’s so good, now I have to make another batch for the family!

Paleo Granola
Serves: 6 cups
  • 1 cup walnut
  • 1 cup cashews
  • 1 cup almonds
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup of almond flour
  • ¼ cup of dried cherries
  • ½ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoon vanilla
  • 2 teaspoons almond extract
  • ¼ cup of coconut oil, melted
  • ½ cup maple syrup
  1. Preheat the oven to 300 degrees F.
  2. Place a parchment paper on a baking sheet and set it aside.
  3. Place all the nuts and seeds in a food processor and pulse a few times.
  4. Add the cherries, almond flour, nutmeg, cinnamon and ginger to the food processor
  5. Measure in the same cup the coconut oil, maple syrup, vanilla and almond extract mix quickly with a fork and add to the food processor.
  6. Pulse a couple times and transfer to the baking sheet. Spread the granola so it's evenly distributed.
  7. Bake for 25 minutes.
  8. Remove from the oven let it cook down and brake into pieces.



There’s a few things I always buy at Costco, the Kerry Gold butter I buy enough that I always get a comment at checkout. I bag of frozen wild salmon, organic chicken thighs, eggs, avocado oil, coffee and kalamata olives. And I always use the olives to make this. It’s the perfect happy hour snack!

Serves: 2 cups
  • 2 cups kalamata olives pitted
  • ½ cup sun dried tomatoes
  • 2 tablespoons shallots, cut in big chunks
  • Ground pepper to taste
  1. Place everything in a food processor and pulse a few times, scrape the sides and pulse again a few times.
  2. Transfer to a serving bowl and serve with some raw vegetables or crackers


Egg Muffin with Vegetables

This is so good and so convenient, my kids have sports before school so I need to leave really early in the morning and I’m not usually hungry so I just grab two and leave the house. My husband just snacks on them all day long so it was pretty quick before they were all gone.

Egg Muffin with Vegetables
Serves: 12 muffins
  • 2 tablespoons fat of choice (coconut oil or butter or ghee, etc.), melted
  • 2 large sweet potato or yam, shredded with a robot coupe using the shredding disc
  • 2 teaspoons fine sea salt
  • 1 small bag chopped spinach
  • 1 onion, diced
  • ½ cup sun dried tomatoes, julienne
  • 1 small container slice mushrooms, optional
  • 12 eggs, whisked
  • 1 teaspoon fine sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon fresh ground pepper
  1. Preheat oven to 375 degrees F.
  2. Grease a Nonstick 12-Cup Regular Muffin Pan set aside
  3. Place the shredded sweet potatoes on a grease baking sheet. Sprinkle some sea salt.
  4. Bake for 15 - 20 minutes.
  5. While this is baking, saute the mushrooms, transfer to a bowl. Then saute the spinach, when the spinach is done squeeze as much water as you can out then transfer to the bowl. Let it cool down a little bit.
  6. In a different bowl whisk the eggs, sun dried tomatoes, garlic powder, salt and pepper. Add the eggs to the veggie bowl and mix well.
  7. Add the cooked shredded sweet potatoes to the muffin pan and press them down.
  8. Transfer the egg mixture to the muffin pan and cook for 20 to 25 minutes, make sure the middle of the egg dish is completely cook.


Chocolate Pudding

Chocolate Pudding
Serves: 2 servings
  • 1 avocado
  • 1 banana
  • 3 tablespoons raw cacao powder
  • 3 tablespoons (or to taste) maple syrup
  1. In a food processor mix the avocado and the banana until the texture is creamy and they are no pieces left.
  2. Add the cacao powder and the maple syrup and pulse a few times, make sure to scrape the bowl in between.
  3. You can serve right away or it will keep in the refrigerator for 2-3 days. You can also put the left overs in an ice cube container and freeze it. It makes great frozen treats.
  4. I have been making this recipe since my kids were little. It’s super easy and it tastes great.


Chocolate Mousse

Chocolate Mousse
Serves: 4 servings
  • 2 cups coconut meat
  • ¾ cup maple syrup
  • 2 tablespoons vanilla
  • 3-4 tablespoons raw cacao powder
  • ¾ cup refined coconut oil, melted
  1. Place everything in the vita mix (or a high speed blender) except for the coconut oil and blend until smooth (make sure there’s no more little pieces of coconut meat).
  2. Add the coconut oil while the blender is still running.
  3. Transfer to serving bowls.
  4. You can eat it right away or refrigerate for 2 hours before serving.


Apple Bars

Theses bars are made with the same base as the Banana and Chocolate Chip Bars. I figured it would be nice to try an apple version and my daughter Coco thought it would be great with some toppings like I make with the apple crisp.


Apple Bars
Serves: 12 bars
  • Bars
  • 1 cup of apple sauce
  • ½ cup butter or ghee or coconut oil, melted + extra for greasing dish
  • 1 egg
  • ¾ cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1.5 cups almond flour
  • ½ cup tapioca flour
  • 1 teaspoon of cinnamon
  • Topping
  • 2 apples, shredded
  • 1 tablespoon of melted butter
  • ½ cup of roasted pecans, chopped
  • 2 tablespoon of coconut sugar
  • ½ teaspoon of cinnamon
  1. Preheat oven to 375 degrees F or 350 degrees F with convection
  2. Grease an 7"x11" or 8"x8" glass baking dish.
  3. Puree the apple sauce with the egg, sugar and melted butter (or coconut oil or ghee) using a hand blender in a large bowl.
  4. Once you get it all pureed add the rest of the ingredients using spatula until well combined.
  5. Pour mixture into baking dish.
  6. Topping
  7. Put all the ingredients in a medium size bowl, mix well and poor over the bar mixture.
  8. Bake for 40 to 50 minutes or until a toothpick comes out clean.
  9. Let cool for 10 minutes before cutting and serving.


Meringue Cookies

My mom used to make this recipe all the time when we were kids. She called them meringue surprise, since there was chocolate and nuts inside. My kids think the surprise is not that exciting so they just called them meringue! To make them more fun I added some toppings to it. It’s so good and super easy to make and the kids super excited when I make them.

Meringue Cookies
Serves: 30 cookies
  • 2 egg whites
  • Pinch of salt
  • 1 teaspoon vanilla
  • ⅛ teaspoon creme of tarte
  • ½ cup mini chocolate chips
  • ¼ cup walnut, chopped
  • ⅔ cup sugar
  • Topping 1
  • Whipped cream (1 cup 35% cream, 1 tablespoon powdered sugar, 1 teaspoon vanilla)
  • Blackberries
  • Powdered sugar
  • Topping 2
  • 1 cup 35% cream
  • 8 oz of chocolate
  1. Preheat the oven at 300 degrees F.
  2. Beat the egg white with salt and the creme of taste.
  3. Once it forms soft peaks, add the sugar slowly, then the vanilla and with a spatula the walnuts and the chocolate chips
  4. On a baking sheet with aluminium foil, drop 2 teaspoon of mixture
  5. Cook for 25 minutes, let it cool down
  6. For the first topping add a little bit of whipped cream on top of each meringue, then add some berries and finish with powdered sugar. I use a small sieve to do this, I put about a tablespoon and tap it over the meringue and the berries.
  7. For the second topping you need to make the chocolate cream:
  8. Warm up the cream in a pan on the stove top over medium heat, remove from the stove add the chocolate let it stand for a minute and whisk it until it's well stir.
  9. Refrigerate for at least an hour.
  10. Place a spoon full between two meringues.