Carrot Cake (no sugar, no gluten)

1 1/2 cups almond flour*
1 1/2 cups finely shredded carrots**
3/4 cup honey
1 tsp baking soda
1/2 cup coconut oil
2 eggs
1 tsp cinnamon
1 tsp vanilla
1/2 can crushed DRAINED pineapple (optional)

Place coconut oil in food processor, blender or mixer.  Add the honey and eggs and mix.
Add the almond flour, soda, cinnamon and vanilla and mix well.
Add carrots and combine.

Place in a PARCHMENT LINED 1 liter loaf pan (I use glass) and bake at 350 F for 1 hour+ or until a skewer comes out clean from the center. Cool well before removing. 

My kids loved this best frozen and thinly sliced when they eat it.


*Use a food processor with the grinding blade to grind your almonds into flour (much cheaper)
*Use a food processor with the shredding blade to shred your carrots

Cheesecake Recipe (no sugar, no gluten)

1 cup cottage cheese
2 eggs
1/2 cup honey
2 tsp vanilla
2 TBSP lemon juice
1/4 cup dry milk powder

Puree all ingredients in a blender or food processor.

Pour over a baked pie crust and bake at 375 for 30 minutes.

It is lovely when garnished with fresh fruit (berries or whatever is in season).

Quick, Easy (& healthy) Pie Crust!

Place 2 cups granola in a blender or food processor.

Add 3 Tbsp apple juice and mix through.

Press mixture into pie pan and bake at 350 F for 10 minutes.

Favourite Family Granola

8 cups rolled oats
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup almonds
1 cup coconut
1 cup maple syrup

Combine dry ingredients in a large bowl.  Stir to mix.  Pour maple syrup on top and stir it through well.

Bake on 2 cookie sheets / baking pans for 1 hour at around 275-300 (you may have to adjust the temperature depending on your oven).  Make sure the granola is nicely browned. 

Turn off the oven and cool it overnight.  Serve the granola over plain yogurt with honey and berries.

It is our usual family breakfast (with yogurt and fruit) and lasts in an airtight container for 2-3 weeks.