Vanilla Coconut Strawberry Cupcakes (VEGAN)

Happy Tuesday everyone~ Hopefully you are all enjoying this summertastic weather. Temperatures are well into the 90’s here in Rochester and like any good chef I continue to bake despite the heat. These Vanilla Coconut Strawberry Cupcakes are so light, so fresh, and so simple to make that you won’t mind the extra heat from the oven. Even better, these cupcakes are vegan and perfect for strawberry season. I even have a Facebook LIVE video embedded in this post to show you how it easy it is to make. Naturally, I promised this recipe last week but my beautiful crazy busy life life (per usual) got in the way of those plans.

Vanilla Coconut  Strawberry Cupcakes


1/4 cup coconut flour
1 cup all-purpose gluten free flour blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 cup teaspoon almond extract
1/3 cup + 3 tablespoons coconut palm sugar

3/4 cup + 1 tablespoon rice beverage
2 tablespoons coconut oil, melted
1 teaspoon apple cider vinegar
1 teaspoon golden flaxseed meal
1/3 cup applesauce

1/2 lb fresh strawberries, washed, stemmed and diced




Preheat oven to 350ºF.  Line (12 count) cupcake pan with cupcake liners. Sift together the flour, baking powder, baking soda, salt. Set aside.


Pour rice beverage, flaxseed meal, and apple cider vinegar into a cup, let set for 5 minutes.



Using a stand or hand mixer (on high speed) cream sugar, coconut oil, almond extract, and applesauce about one minute until fluffy. Lightly fold in diced strawberries without mashing into batter.



Fill cupcake pans with one standard cookie scoop of batter.


Bake about 20-25 minutes (350 degrees) until toothpick comes out clean.


After about 20 minutes (350 degrees) remove cupcakes from the oven. Allow to cool for 2 minutes. Transfer to wire rack to cool completely.

Enjoy your cupcakes!

Coconut Creme Icing recipe coming later this week .

Almond Flaxseed Granola Bark (REPOST)

Granola is an awesomely versatile gluten free friendly snack. There are a ton of great brands on the market but if you don’t carefully inspect the ingredients more often than not their “health food” title can be greatly misleading. It is addictive for a reason for many brands are high in sugar, natural flavorings and calories. Before you know it you can easily down a meals worth of calories in one sitting. That’s why homemade is best as you are in control of what goes into your granola. This granola “bark” is full of heart healthy fiber and nutrition including almond meal, flaxseed, and coconut. Coconut palm is the sweetener giving it a sweet but not too sweet balance that works well for those watching their sugar intake. In my version I opted against the yogurt glaze and got a lightly sweet and crunchy batch of paleo and gluten free granola. Continue reading

Guest Post: Vanilla Cinnamon Almond Butter Recipe by Amber Vesey

Well we made it to the first full week of 2015 and with that comes a guest post from a very special blogger friend that has been super supportive of this blog and all of my endeavors. Amber runs the food blog Eats and Exercise by Amber and was willing to share her more than healthy Homemade Almond Butter recipe. I love almonds and nut butters both of which are full of immune fighting antioxidants and protein. Of course everything in moderation so don’t go overboard on your portions as nut butters tend to have a high caloric index. But enough of my nutrition ramblings. Get into Amber’s recipe below and for more healthy nutrition and fitness tips visit her food blog by clicking the image below. Continue reading