A buckwheat cookie crust is layered with lemon filling, vanilla pudding, whipped coconut cream and finished with crumbled cookies. Be sure to put the can of coconut milk in the refrigerator so the cream is completely chilled before whipping. Makes 8 servings
The peanut butter frosting is what makes this cake perfect for dessert, but if it's breakfast you're after, nix the topping and swap the chocolate chips for toasted walnuts in this incredibly moist and not-too-sweet anytime treat. Makes 9 servings
Chocolate pairs well with just about anything—especially more chocolate! These easy cookies freeze well, making them perfect for lunches and snacks when you’re on the run. Makes about 15
Light, flaky scones with a double dose of apple and sweet raisins. These are also delicious without the glaze, and dipped into pure maple syrup for a sweet morning treat. Makes 8
Ingredients : Filling : 2 cups of sliced apples 2 cups of sliced pears 1/2 cup of fresh cranberries 2 tablespoons of maple syrup 1/2 cup of light coconut milk 1/2 teaspoon of cinnamon Crumble : 1/2 cup of maple syrup 1/2 cup of buckwheat flour 1/4 cup of brown rice flour 2 cups
Ingredients : 1/4 cup of melted butter 1/4 cup of coconut oil 2/3 cup of maple syrup 1 egg 1/2 teaspoon of vanilla 1/2 cup of gluten-free all purpose flour mix 1/4 cup of coconut flour 1/2 teaspoon of baking soda 1/4 teaspoon of salt 1 1/2 teaspoon of buckwheat flakes...