what a glorious morning!


As mentioned before in this post, we are not a strict paleo household, but more of a mix between gluten free and paleo. And so, in attempt to not limit the scope of my blog and really give my readers an idea of what goes down over in my kitchen, I’ve decided to add a gluten free recipe page to the blog.  While it’s mostly E enjoying these recipes, they are just too good not to share with the rest of you. And hey! in my opinion making the transition to a gluten free household- for what ever reason- brings you one step closer to the paleo world.

Gluten Free Morning Glory Muffins



  • 1 C gluten free all purpose flour blend (I use this recipe)
  • 1 t. baking soda
  • 1/4 t. sea salt
  • slightly less than 1/2 C sugar
  • 1/3 C coconut, unsweetened
  • 1/4 C coconut oil, melted
  • 3 eggs, beaten
  • 1/4 C chopped nuts (I used almonds)
  • 1 small apple, peeled and shredded
  • 1 C carrots, shredded
  • 1 t. cinnamon, ground
  • 1 t. vanilla


  1. Preheat oven to 305F.
  2. In a large bowl, mixture together all dry ingredients.
  3. Stir in carrots, apples, nuts and coconut.
  4. Add in coconut oil, eggs and vanilla.
  5. Pour batter into greased muffin tin, or silicone muffin cups and bake for 20 minutes.
  6. For me, this recipe yield 8 large muffins.
  7. Enjoy!



paleo gingerbread cake … to die for!

This cake is literally to die for. Like I will be making this every other day for the rest of my life, good. My love for gingerbread has been taken to the next level. christmasdesert

Unfortunately I forgot to get a picture of the wonderful cake, however, thankfully my friend C was able to get a nice shot of my dessert tray. The cake is pictured at the top right hand side, covered in an equally amazing spiced butter cream frosting. I’m drooling right now. Also featured here are Almond Joy Bars inspired by this recipe over at Elana’s Pantry. They were also a big hit!

In my experience Gingerbread is usually best eaten the day after and so, I made this cake the night before our Christmas party. I baked it, let it cool in the cake pan, covered it and let it rest overnight in the fridge. This not only enhances the flavour (in my gingerbread loving opinion), but also makes it much easier to ice the cake!


  • 1/2 C coconut oil (or butter)
  • 1/2 C coconut flour
  • 1/4 C sugar (I used coconut sugar)
  • 5 eggs
  • 1 t. baking soda
  • 1 t. ginger, powdered
  • 1/4 C molasses (I used fancy molasses)
  • 1 t. allspice
  • 1/4 t. sea salt


  1. Preheat oven to 350F.
  2. Using a mixer, cream together sugar and butter.
  3. Add eggs, one at a time. Make sure to scrap the bowl in between to ensure all ingredients are incorporated.
  4. Next add the molasses.Then, all dry ingredients and spices.
  5. Mix until well combined.
  6. Pour batter into a greased cake pan, or muffin tin if you desire. Bake for 20 minutes or until a toothpick inserted in the center, comes out clean.
  7. To serve, allow the cake to cool in the cake pan covered, over night. Run a rubber spatula around the edge of the pan for easy removal of the cake. Serve plain or iced with something like spiced butter cream frosting, for which a recipe will be coming soon!