Cherry Lavender MuffinsBy Amy OsborneThere's no question about it - I absolutely love to incorporate floral essences when baking. Not only do cherries compliment lavender, but I associate cherries with summer baking, so it seemed like a natural choice to create this recipe!
These muffins could be made with granulated sugar, but I chose to use granulated monkfruit to keep the sugar content low. I hope you enjoy these seasonally-inspired muffins as much as I do!Paleo Pineapple Upside Down CakeBy Amy OsbornePineapple upside down cake is one of my all-time favorite treats, especially in the summer! This version is free of refined sugars, grains, and dairy. I purchased my canned pineapple and sweet cherries from Natural Grocers, so there were no icky sweeteners in those ingredients either!Strawberry CupcakesBy Amy OsborneThese cupcakes are an awesome thing to bake if you're looking for a cleaner sweet treat this time of year. Now listen, they aren't the prettiest, but they're also free of food-coloring and hydrogenated oils. Did you know that Red No. 3 is a known carcinogen?! So instead, I used beetroot powder to add a bit of red color. Don't go overboard on the beetroot powder unless you want your cupcakes and frosting to taste like beets! Also, remember to choose organic strawberries - they are #1 on the EWG's "Dirty Dozen" list for 2020.
Let me know what you think of this recipe!Paleo Coconut Layered CakeBy Amy OsborneI attribute my love of baking to my mother. She has an inherent knack for whipping up some sort of amazing bread or cake without any recipe. When she first taught me to bake, she introduced the process as a science. I learned the "laws" of baking and became adept at following a recipe. But, as our diets have evolved (we both avoid grains and dairy), we have individually adapted our baking styles and have shared our lessons and tips with one another along the way.
One of my favorite recipes that I ever made with my mom was far from grain-free and dairy free: A 6-layer coconut cake that called for 2 cans of heavy cream, 2lbs of butter and a lot of flour and sugar. Each layer was glazed, and between the layers was a thick coconut cream. It was one of our favorites. It was such a process to make, but it was worth every bit of work.
So, for Mother's Day this year I decided to try to reproduce this cake without the dairy, grains and refined sugar. I have a feeling it won't be quite the same, but I also know that it contains ingredients that won't leave me feeling sick.
I left out the cream filling between the layers this time, but I will undoubtedly try to make this cake again layers and all (stay tuned for that recipe!).
So, this one's for you, Mom. I love you. Pumpkin Flaxseed PancakesBy Amy OsborneWe have a serious love for pancakes around our house. But, we also do our due diligence to avoid refined sugars, grains and dairy. Fortunately, there are plenty of...