A tender and fluffy loaf cake that is perfect for a relaxing boxing day afternoon. Made with Canadian spelt flour and Canadian cranberries, this loaf cake is flavored with wintery cardamom and cinnamon, and balanced with orange juice. It’s an egg free, dairy free coffee cake finished with a very simple glaze and plenty of poppy seeds to add visual interest. Made with my favorite flour, Hockley Valley Light Spelt Flour, for a loaf that is more flavorful and higher in fiber than typical all purpose flour.
Read moreThere's More To Me Than Food Allergies!
Food allergies are a big part of our lives, but does not define us. I’m sharing more about myself and what makes me ME!
Read moreAcorn Squash with Vegan Yogurt and Oats
Seasonal roasted squash makes a perfectly tasty edible bowl for vegan coconut milk yogurt, oats, seeds, and maple syrup. A wonderfully allergen-free breakfast or lunch idea.
Read moreDragon Fruit, Mango, and Grapefruit Smoothie
Here's a recipe for a tropical smoothie that's shimmering with summer vibes!
Free from the top 8 food allergens (excluding coconut). Be sure to read the label on the mylk before use as ingredients can vary by brand
Ingredients
1/2 a dragon fruit
the juice from half a grapefruit
the flesh of one mango
one Bartlett pear
2 handfuls of ice
1/4 tsp pure vanilla extract
1/2 cup coconut, oat, or rice mylk
Add all the ingredients to a blender and pulse until smooth. Serve immediately
Makes one big smoothie