Blueberry Crumble

This summer we picked tons and tons of blueberries! We’re surrounded by lush greenery everywhere,  and as good luck would have it there is an abundance of wild berries in the forest across from us.  So when Mother Nature gives you blueberries you make blueberry crumble!  This pairs beautifully with yogurt for a healthy breakfast or afternoon snack. Top with fresh berries of your choice and enjoy!


3/4 cup teff flour
1/2 cup coconut flour
1/4 cup almond flour
1 1/4 cup gluten free oats
1/4 cup + 1 tbsp maple syrup
1 tsp baking powder
1 tsp tapioca starch
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup + 2 tbsp coconut oil melted
2 tbsp chopped nuts of choice
2 cups blueberries


Preheat oven to 325 degrees

In a small mixing bowl combine blueberries, 1 tbsp maple syrup, and tapioca starch.  Mix to combine. Set aside.

Mix all the dry ingredients together until well combined.  Add in melted coconut oil and maple syrup, mix well.  Place half of the mixture in a cast iron pan or a baking dish and spread evenly, pressing the mixture down with your fingers.

Add your blueberry layer, then sprinkle the rest of your crumble mixture on top.  Finally sprinkle chopped nuts on top.

Bake for 30 – 35 minutes, or until top is golden brown.



Autumn Pear & Mixed Berry Crumble Vegan – Gluten free

As the cooler weather approaches,  I move towards swapping out my smoothies for something more grounding.  Baked crumble always makes me feel warm, cozy, and ready for the change in temperature.  This season,  I was lucky to have one of my neighbours offer me organic pears from her orchard.  Moving to the country has definitely changed the way we shop for our groceries for the better.  Buying local and in season has so many benefits; locally grown food is full of flavour, has more nutrients, and is fresher than stuff that sits in the grocery store and ripens on the truck. Local supports the local economy, and local is certainly better for the environment.


1 cup organic mixed berries
4 pears peeled and cored
1 tablespoon pure organic maple syrup
1 tsp teff flour (or any other gluten free flour you have on hand)
2 tablespoons freshly squeezed orange juice
1/4 teaspoon cinnamon
1/2 teaspoon vanilla bean paste

1 1/4 cup gluten free rolled oats
1/4 teaspoon pink Himalayan sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup pure organic maple syrup
1 tablespoon coconut oil
4 tablespoons freshly squeezed orange juice
1/4 ground almonds to sprinkle on top
2 tablespoons peptias to sprinkle on top



  1. Preheat oven to 350 degrees
  2. In a medium mixing bowl combine ingredients for filling, toss gently so as not to break up the berries and pears.
  3. In a separate mixing bowl combine the ingredients for crumble, mix to combine.
  4. In a cast iron skillet place the berry/pear mixture,  sprinkle with crumble layer, ground almonds and pepitas, bake for 35 minutes or until the top is golden brown.

** baking times may vary, depending on your oven**

Hope you enjoy my delicious crumble!



Banana Oatmeal Chocolate Chip Muffins

Gluten Free
Refined sugar free

These muffins make a great breakfast, snack, dessert… well really any time of day treat! The added crumble layer gives it a more sophisticated feel, as well as adds more sweetness to the muffin.  They’re a definite hit in our home! The boys eat these muffins in record time.

Wet Ingredients:

1/2 cup nut milk
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup organic raw coconut sugar
3 ripe bananas
2 tablespoons of almond butter
1/4 cup fresh squeezed orange juice
2 tsp pure vanilla
2 flax eggs * 2 tablespoons of flax or chia and 6 tablespoons of water *

Dry Ingredients:

1 3/4 cups oat flour
1 1/2 cup rolled gluten free oats
1 1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp pink Himalayan sea salt
1/2 cup vegan chocolate chips

Chocolate Crumble Topping:

2 tbsp coconut sugar
1-2 tbsp coconut oil
2 tsp of coconut butter * if you don’t have coconut butter you can use more coconut oil*
2 tbsp rolled gluten free oats
2 tbsp vegan chocolate chips

In a small mixing bowl combine all the ingredients except the chocolate chips with a fork.  Once well combined, add chocolate chips.


Preheat oven to 350 degrees

  1. In the jar of a high speed blender add in all of the wet ingredients starting with the milk.  Blend until thick and smooth.  Don’t worry if you don’t have a blender; you can use hand held beaters or the good old fashioned way, by hand!
  2. In a large mixing bowl sift together the dry ingredients.
  3. Combine wet ingredients with dry ingredients.
  4. Grease a muffin tin with coconut oil or vegan butter, filling each cup with 1/4 cup of muffin mixture
  5. Top each muffin with the chocolate crumble mixture
  6. Bake for 40 minutes or until a toothpick comes out clean.

Directions for crumble topping:
In a small mixing bowl combine all the ingredients except the chocolate chips with a fork.  Once well combined, add chocolate chips.

Store muffins in the fridge.





Blueberry Date Squares

These Blueberry Date Squares are seriously dangerous. I inhale the whole tray within days. Self-control where you at? The date layer, in conjunction with the blueberries, gives these squares an added gooeyness that makes them so irresistible. They taste like a DREAM!


1 cup gluten free flour – I use a combination of coconut and teff flour
2 cups organic gluten free rolled oats
1 cup organic coconut palm sugar
1 tablespoon pure fair trade organic alcohol-free vanilla
1/2 tsp pink Himalayan sea salt
1/2 tsp cinnamon
1 cup coconut oil or pasture raised organic butter – cold and cubed
1 1/2 cup pitted medjool dates
5 tsp tapioca starch
1/3 cup freshly squeezed orange juice
2 cups blueberries
4 tbsp pure organic maple syrup


Line an 8 x 8″ pan with parchment paper and preheat oven to 350 degrees

Soak dates for 5 min then add them to a food processor to a make paste.  Set aside.

In a small sauce pan, prepare your blueberry mixture. Add the blueberries, orange juice, and maple syrup and bring to a boil so the blueberries can breakdown, about 5  minutes.  Then turn down the heat and add your tapioca starch and whisk well until the blueberries thicken.  I like to use a fine sieve to add the tapioca starch, otherwise your mixture will become lumpy.  Remove from heat and allow to cool completely.

In the meantime, in a food processor pulse the flour, oats, sugar, salt, cinnamon, vanilla, and butter until crumbs form.  Do not over mix.

Transfer 3/4 of the mixture into a baking dish and press down with your fingers.

Spread date mixture evenly on top, then add your blueberry layer.

Sprinkle the remaining crumble on top.

Place in the preheated oven and bake for about 30 minutes. Top should be nice and golden.

Remove from oven and allow to completely cool before cutting into squares.  I like placing mine in the fridge for a few hours before cutting into squares.


Venezia’s Birthday Cookie Cake

Happiest of happy birthday’s to my love Venezia!  Celebrating birthday’s are always such a joyous occasion,  especially when you involve this scrumptious cookie cake.  Its vegan, gluten free, as well as refined sugar free obviously!  It’s moist,  aromatic and has just the right amount of sweetness.  Top this show stopper with some vanilla or chocolate nice  cream, and get the party started.

1 cup oat flour
1/2 cup almond flour
1/2 cup teff flour
2 tbsp tapioca starch
1 tsp baking powder
1/4 tsp baking soda
2 tbsp ground flax + 6 tbsp water (flax egg)
1/4 cup pure organic maple syrup
1/2 cup coconut sugar
1/2 cup nut milk of your choice * I used homemade oat milk*
1 cup pumpkin puree
2 tsp fair trade pure vanilla extract alcohol free
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp pink Himalayan sea salt
1 cup vegan sugar free chocolate chips


Preheat oven to 350 degrees
Grease  a spring form pan with coconut oil and set aside
Make flax egg – let stand for 10 minutes
Combine all your wet ingredients in a mixing bowl – including flax egg
Combine all your dry ingredients in a mixing bowl – whisk to combine
Add your dry ingredients to your wet ingredients
Your cookie cake dough should hold together, it’s not going to resemble a normal cake bought batter, but it will be more fluid then a cookie dough.
Pour your batter into your greased spring form pan and back at 350 degrees for 45 minutes.

** Please note that everyones oven is different and baking times may very within a few minutes**