Gluten Free Peach Crisp

Yesterday, Omar and I went to the Mile High Flea Market to check out the selections of fresh produce and random odds and ends. We came across some really awesome prickly pear, plantains, and PEACHES! Some of them were a little bruised, so I decided I needed to make a crisp/cobbler/dessert. I didn’t find anything that I really wanted to make online, so I just came up with my own recipe. Here’s what you’ll need…

For the crust & crumble topping:

1 stick unsalted butter – melted

1.5C Flour (I used gluten free baking flour, but you can also use almond flour)

1C Walnuts – chopped (I pulsed mine in the food processor)

2/3C Brown sugar

1/2C Rolled oats

1/2C Coconut flakes

1tsp Cinnamon

1tsp Nutmeg

1/4tsp Salt

Preheat oven to 350 degrees and grease a 9×9 pan for the crisp.

In a mixing bowl, combine flour, walnuts, sugar, oats, coconut flakes, cinnamon, nutmeg and salt until well incorporated. Slowly add melted butter to crumble mixture and stir until combined. Press the mixture into the bottom of the pan, leaving some of the crumble for the top of the crisp. Set aside.


For the Peach Filling:

4 Medium sized peaches

4tbsp Unsalted butter or coconut oil

1tsp Cinnamon

1tsp Nutmeg

2tbsp Honey + a little more to drizzle over top

Slice peaches and remove pit.

Melt 4tbsp butter or oil in pan over medium heat and add sliced peaches, cinnamon, and nutmeg. Toss and coat the peaches, then let reduce for about 5 min.

Once peaches have softened and the liquids have started to caramelize, drizzle 2tbsp honey over peach mixture and stir. Add the cooked peaches to the pan on top of the layer of crust. Then add the crumble over top of the peaches. Drizzle with honey and put in preheated oven.


Bake for 45min-1hr or until the crisp is golden brown. Serve warm with your favorite topping – vanilla ice cream, whipped coconut cream, the choice is yours!




Avocado Key Lime Pie – Vegan Options!

Woah you guys. Woah. I found this gem of a recipe while flipping through a magazine and cutting out words/images for my vision board…and I’m SO happy I tried it! This is the perfect summer dessert. Light, creamy, and refreshing. The original recipe calls for spirulina to give it that bright green color, but I used hemp protein and matcha and it still turned out pretty 🙂 I also forgot to put the sesame seeds in my crust, so I used them as decoration instead. SO choose your own adventure! Let me know how it goes!


You’ll need….

1 C Raw cashews

½ C Raw almonds

½ C Shredded unsweetened coconut plus more for decorating (optional)

¼ tsp sea salt plus more for seasoning

6 dates pitted and roughly chopped

1tbsp black sesame seeds (optional)

1tbsp chia seeds

¾ C canned coconut milk

3tbsp honey (or agave if you’re vegan, but I wouldn’t recommend it from a nutrition standpoint)

1tsp pure vanilla extract

½ large firm avocado

⅓ C fresh lime juice (preferably from key limes) and ½ tsp zest, plus sliced lime for garnish (optional)

¼ tsp spirulina (optional) <–I subbed ¼ tsp matcha and ¼ tsp hemp protein powder

⅔ C plus 4tbsp coconut oil, melted

¼ C very ripe strawberries or raspberries


  1. Soak cashews in a bowl of water in the refrigerator for at least 4 hours or overnight. Rinse.
  2. Add almonds, shredded coconut, ¼ tsp salt and half the dates to a food processor and process until almonds are mostly broken down, about 45 sec. Add remaining dates, chia seeds, 2tbsp coconut oil and the sesame seeds if using, and process another 30-45 sec until mixture is uniform.
  3. Press mixture into the bottom and along the sides of a 6-inch springform or round baking pan, so that the edge of the tart is about 1in higher than the bottom and sides are about ¼ in thick. Place crust in freezer.
  4. In a blender, combine cashews, coconut milk, 2tbsp honey, a pinch of salt, and vanilla. Blend on high until smooth and creamy.
  5. Set aside ⅓ C of the mixture. Add avocado, lime juice and zest, spirulina (or hemp/matcha) if using, and remaining tbsp honey to the blender and process until fully incorporated. Add ⅔ C coconut oil and blend. Pour mixture into crust and return to freezer.
  6. Rinse blender and add reserved creamy mixture, remaining 2 tbsp coconut oil, and berries & blend. Place in freezer
  7. After an hour, pop tart out of pan. Transfer pink frosting to a pastry bag or a ziplock plastic bag with corner cut off. Decorate tart with frosting, adding additional coconut and sliced lime if desired. Place in refrigerator until ready to serve and enjoy the same day!


Gluten Free Hemp Protein Banana Pancakes

I really try to keep my sugar cravings in check, but sometimes you just need a pancake! Usually when I have a couple over ripe bananas, it’s time to bake banana muffins or some banana pancakes! Today, I chose to add hemp protein powder for a little extra oomf. Because let’s be honest, most of us aren’t getting adequate protein (generally speaking).


So let’s get right to it! This is what you’ll need:

2 ripe bananas

2 eggs

1C gluten free flour

3tbsp coconut oil melted (can use butter if you’d prefer)

1tbsp hemp protein powder (this can easily be removed or substituted for other protein powder)

1tsp vanilla extract

1tsp Apple Cider Vinegar

1/2tsp baking powder

1/4c sugar

1/4c water or milk

In the bowl of a stand mixer, add the sugar and coconut oil. Cream on low as you add in eggs, vanilla, ACV, and water. In a separate bowl, combine dry ingredients. Slowly add the dry mixture to the bowl. Use a spatula to scrape down the sides and bottom of the bowl and mix until everything is combined.


To Cook:

Heat a cast iron skillet over medium heat. Add cooking oil to the hot pan and begin to measure out pancake batter in 1/4C servings. I usually cook two at a time in my medium sized cast iron. Cook on one side until small bubbles start to form around the perimeter of the pancake, then flip! You can alter cook time or temp depending on your stove, but you want a nice golden brown color on either side. Top with whatever you’d like! I usually go for butter and maple syrup. Piece of (pan)cake! Happy cooking ❤