coconut sugar

Plum and Ginger Crumbles

Plum and Ginger Crumbles

Harvest season! There is nothing like it! I am so fortunate that my parents have such a bounteous and beautiful fruit orchard that they have grown and nurtured for so many years. This time of year there are apples, plums, prunes and pears to be had. I managed to get a few very precious plums that are such a gorgeous color as well. 

I imagined that these amazing plums would pair really well with ginger, and boy was I right! I really love the concentrated flavor of crystallized ginger and I was able to find some at a bulk section at a local grocery store.  

I decided to keep the fruit part simple, just the ginger and a small bit of coconut sugar to let the tartness of the plums shine. Then, a sweetened & spiced oat topping to give the crumbles a bit of crunch. Perfect! 

I hope that you will join me in making this amazingly yummy dessert soon! Let me know how it turns out in the comments below! 

Plum or Berry and Ginger Crumbles: 

Makes 4 individual plum ginger crumbles


3 cups plums (or berries of choice like blackberries or blueberries) 

3 tablespoons coconut sugar

2 1/2 tablespoons crystallized ginger, finely chopped

Mix together the fruit mixture in a medium bowl. Divide the mixture between 4 ramekins. 


Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

3 tablespoons coconut oil, melted

Mix together this mixture in a bowl. Store in the refrigerator until needed for topping the crumbles. 


Assemble the Crumbles: 

1. Heat the oven to 375F. 

2. Top the plum mixtures in the ramekins with the crumble topping. 

3. Place all of the ramekins on a rimmed baking sheets. 

4. Bake the crumbles for 20 minutes or until crumbles are bubbling and the topping is golden brown. 


Spiced Bacon Wrapped Apples

spiced bacon wrapped apples

Roasted Bacon Wrapped Cinnamon Apples: (Gluten Free, Dairy Free, Paleo)

These are a sneak peek at a wonderful recipe from my upcoming book: Gluten Free Brunch for Everyone! Enjoy!!  

1 apple, preferably fuiji,  skin left on- cored and cut into about 20 slices

4-5 slices of uncured nitrite free/gluten free bacon cut into 2-3 inch lengths

3-4 tablespoons pure maple syrup

¼ cup coconut sugar

½ teaspoon cinnamon

1.       Heat the oven to 350F.

2.       Place a silicone sheet on a baking sheet.

3.       Wrap the bacon lengths around the apples and place them down on the baking sheet.

4.       Brush each apple slice with maple syrup.

5.       Mix together the coconut sugar and cinnamon in a small bowl.

6.       With a small spoon, sprinkle the coconut sugar over all of the apple slices.

7.       Bake in the oven for about 20-minutes total. Turn the baking sheet around halfway through cooking (at the 10-minute mark)

8.       Make sure to cool the apple slices before serving. 

These make great appetizers and a great brunch side dish!! Enjoy! 

Oat Date and Almond Fruit Muffins


I absolutely love keeping in touch with relatives through email or cards through the mail. There is something special about keeping in touch that has always stayed with me. It began when I used to write to my Aunt Hazel in California as a child. Back then, I communicated by letter. I loved writing to her about how I was doing in school and what I was interested in at the time. She was such a great correspondent and always wrote back and also sent me a lot of fun books. 

Now I correspond on a regular basis by email with my Aunt Echo, my mom's sister. I love hearing about what she is doing where she lives in Maryland, how the weather is there and the projects she is working on. Recently, she sent me a lovely recipe for fruit and nut muffins. I was intrigued by it and so I decided to work on it, add some different mix-ins, different spices and also make it gluten free and dairy free. I am quite pleased with the results and I know my aunt will enjoy hearing about this recipe as well. 

I hope that you stay in touch with your loved ones as much as you can, and that you share a muffin and tea with them in person soon as well. Enjoy! 

Oat Date and Almond Fruit Muffins: 

Makes 12 large muffins

1 1/2 cups gluten free flour mix (see recipe below) 

GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon xanthan gum

1/2 cup dates, chopped

1/2 cup chopped almonds

1 cup gluten free oats

1/2 cup raisins

2 ripe, soft bananas

1 unpeeled, grated apple

2 eggs

1 teaspoon vanilla

5 tablespoons melted coconut oil

4 tablespoons honey

6 tablespoons coconut milk

1/2 cup coconut sugar

1. Heat the oven to 350F. 

2. Place paper muffin liners into the cups of a muffin tin. 

3. Stir together the gluten free flour mix, baking soda, baking powder, cinnamon, nutmeg, cloves and xanthan gum with a wire whisk in a medium bowl. Add the dates, almonds, oats and raisins and set aside. 

4. In a separate, large bowl, mash the bananas with a fork, add the grated apple, eggs, vanilla, honey and coconut milk and stir to combine the ingredients. Add the coconut sugar and  stir again until mixed together. 

5. Add the dry ingredients to the wet ingredients and stir to make a smooth batter. 

6. Scoop the batter into the 12 muffin cups. Fill them full and make sure that the batter is evenly distributed between the 12 cups. 

7. Bake the middle of a preheated oven for 20-30 minutes or until muffins are golden brown and the center springs back when touched. Cool on a wire rack. 

Enjoy these delicious muffins for a healthy breakfast or a quick snack! If you loved this recipe, pass it on to a muffin-lover you know! I know these muffins are rapidly disappearing in my house! 

Cultured Coconut Milk Oatmeal Muffins

Cultured Coconut Milk Oatmeal Muffins

This special recipe is dedicated to my grandpa, Harry Pedersen. These muffins in their original form were the ones that he loved. I loved to invite my grandparents over to dinner and I would always make these muffins as part of the meal. Every single time, my grandpa would eat several and exclaim how much he loved those muffins and how tasty they were. This was music to my ears and such a boost for me as a young cook/baker. 

I loved how my grandpa was the kind of person (when we stayed with our grandparents from time to time if my parents were on a business trip) who would wake up early, walk down the driveway to get the paper, make sure we were ready for school, cook up a healthy breakfast and make sure to take us to school. He was not afraid to be a caretaker, a cook, an amazing gardener and so much more. I loved all of his qualities and these muffins remind me of how much he would enjoy food and really enjoy the moments with his family. 

I changed this recipe to be gluten free and dairy free and it brings me even more joy now that I am able to offer these to everyone! I love the flavor, the delicious coconut and the texture of the muffins hot from the oven. 

I hope that you enjoy these muffins and relish them with joy as much as my grandpa did! 

Cultured Coconut Milk Oatmeal Muffins: 

1 egg

1 cup cultured coconut milk, vanilla flavor (unsweetened) (coconut milk yogurt) 

1/2 cup coconut sugar

1/3 cup coconut oil (Keep at room temperature and add in little chunks) 

1 cup gluten free oatmeal

1 cup gluten free flour mix

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

unsweetened coconut flakes to sprinkle on top

1. Heat the oven to 400F. 

2. Grease 12 muffin cups with coconut oil, or vegetable oil spray. Beat egg, stir in cultured coconut milk, coconut sugar and coconut oil. 

3. Mix in remaining ingredients, just until moistened. Batter should be lumpy. Bake 15-20 minutes, just until top springs back when touched and the muffins are golden brown.