Cookie season 

Here is a recipe for some gluten free Chocolatey Oatmeal cookies for all your “stay inside and bake stuff” needs. These puppies don’t spread much so feel free to crowd them a little on the baking sheet. This yields a sturdy oatmeal cookie and is exactly what I have been craving…. for like….. years. 

Chocolatey Oatmeal Cookies

1/4 pound softened butter

1 cup brown sugar 

Beat these together until fluffy and sugar is dissolved. It may take a bit of elbow grease. Stay the course. 

In a separate bowl combine

1.25 cup buckwheat flour 

2 tsp cornstarch 

2 Tbsp cocoa powder

2 tsp baking soda

0.25 tsp salt

Mix it up. Gently. Sift into the bowl containing the butter and sugar mixture.


1.5 cup quick oats

1 egg 

1 tsp vanilla 

Stir everything up until it is a homogenous mixture. 

Place heaping spoonfuls onto a parchment lined baking sheet. Press tops down gently. Bake at 350*F for 6-8 minutes. Let cool slightly before lifting from the tray. 

These are super awesome if made into chocolate on chocolate sandwich cookies with either nutella or chocolate spread. It’s bonkers. 



Real Gingerbread

Not cookies, not syrup, not gingerbread infused flavor shot nonsense. I am talking real, dense, spiced so heavily it hurts, good ol’ fashioned gingerbread. Here is an adapted recipe that the kiddo and I made over Christmas. Enjoy!

Real Gingerbread

3 cup gluten free flour blend

1/4 tsp salt

1 tsp baking soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1/8th tsp ground cloves

1.5 Tbsp ground ginger (it was pretty spicy, feel free to decrease for a milder cake)

3/4 cup soft butter

1/2 cup sour cream

1 cup brown sugar

1 egg

1/2 cup molasses

1/2 cup raisins

1 cup  milk

Combine all the flour, salt, soda, cinnamon, nutmeg, cloves, and ginger.

Bring the 1 cup of milk to a boil and add the raisins to it to plump them. Let sit until cool and then puree the two together. The raisins will help add moisture to the cake and extend its shelf life.

Combine the butter, sour cream and brown sugar. Beat until sugar dissolves and is very smooth (not grainy). Add the egg and molasses. Add half the dry mix, then the milk mix, then the other half of the dry mix.

As this is gluten free flour we are using we can feel free to beat the crap out of this batter to ensure it is totally smooth. With regular wheat flour I would advise gentle folding at this point so as not to develop the gluten network which would affect the final texture of the baked cake. With gluten free flour we do not have to be concerned about that so go ahead and beat it up until smooth.

Prepare a 10″ bundt pan by spraying it with cooking oil and then coating it with gluten free flour. Pour in your batter and bake it in a 350*F oven for about an hour. Let cool 10 minutes in the pan before turning out onto a cooling rack.

I suggest whipping up a sauce for this cake. I would have like a cream cheese icing or a hard caramel sauce to balance out all that spice.

Have a great holiday season folks! May your new year be delicious!


Coconut Breakfast Cake with Stewed Berries

I am pretty certain that a few days ago my daughter asked if she could have cake for breakfast and my response was a harsh swift “NO!” followed by a typical “Eating healthy is important” speech.

Two days after that I let her eat some doughnuts for breakfast. Today I made coconut cake for breakfast. When you take a moment and look at the situation a little more closely I think that breakfast and cake can potentially get along just fine. Sweet pastries have been a breakfast staple around the world for a long time…… right?! People regularly eat crepes stuffed with nutella and covered in icing sugar, muffins full of fat and sugar, cinnamon buns, etc for a first meal of the day. While I cannot possibly justify eating sweets every morning (not only for fear of the diabetes, but also because I can’t handle the sugar rush coarsing through my veins right now) I will concede that perhaps it is ok to indulge from time to time.

Subsequently! Here is the recipe for Coconut Cake with Stewed Berries which I just ate three fourths of for breakfast. Note: I am an overeater. I would suggest that four normal people could share this quite happily. Enjoy!

Coconut Breakfast Cake with Stewed Berries

Coconut Cake

Add 3 Tbsp of butter to an 8″ ovenproof nonstick (or seasoned cast iron) pan and place pan in cold oven. Turn oven on to 400*F. Meanwhile prepare the batter.

Combine the following:

3 large eggs
1/2 cup coconut flour
1/4 cup cornstarch
3/4 cup whole milk
2 Tbsp sugar
1 tsp vanilla
1/4 tsp salt

Mix well until homogenous. Carefully remove the hot pan from the oven. Add the butter to the batter and stir well to incorporate all of it. Use a pastry brush to brush the remaining butter up the sides of the hot pan. Return the pan to the oven for 1 minute.

Remove the pan from the oven and pour in the batter all at once, smoothing the top with a spatula to distribute the batter to the edges of the pan. Return it to the oven and let cook for 15 minutes (which gives you time to make the Stewed Berries).

Check with a toothpick to ensure doneness. Allow to cool several minutes before loosening sides and bottom of cake with a thin flexible spatula. Carefully invert the cake onto a plate and then flip it again onto another plate so the top remains the top. Sprinkle with icing sugar and garnish with Stewed Berries.

Stewed Berries

1 cup whole frozen strawberries
1 cup assorted frozen other berries
1/4 cup honey
1 tsp vanilla
1/4 cup water

1 Tbsp cornstarch
1 Tbsp cold water
Tbsp butter

Combine berries, honey, vanilla and first amount of water in saucepan. Heat over medium high until they begin to boil. Continue cooking on medium heat until strawberries are softened and release their juices (about 10 minutes). To thicken those juices: combine the cornstarch and water in a small bowl (mix until dissolved). Add to the stewed berries and stir gently. Allow to boil for 1 minute to cook out the starch. The liquid should be clear. Allow to cook on medium low for a few minutes. Remove the pan from the heat and stir in a tablespoon of butter. Leftover Stewed Berries can be stored refrigerated for several days and are pretty amazing to have around for your morning smoothie bowl.

Happy breakfasting everyone. Have a great day.