Boysenberry and Plum Cobbler

makes one 9 x 13-inch cobbler
  • 2½ lb small plums
  • 13 oz boysenberries
  • ¾ cup coconut sugar
  • 1¾ cup (230 g) + 2 Tbspn all-purpose flour
  • 2 tspn baking powder
  • ¼ tspn salt
  • ½ cup (115 g) heavy cream, plus extra for brushing
  • 1 Tbspn (15 g) crème fraîche
  • ½ cup (115 g) whole milk


  1. Preheat oven to 230° C.
  2. Quarter and pit the plums, resulting in about 2 lb of plum flesh. Combine the plums in a bowl with the boysenberries. Toss with the coconut sugar and 2 Tbspn of all-purpose flour. Spread the fruit in the bottom of one 9 x 13-inch baking dish.
  3. In another bowl, whisk together the remaining 1¾ cup (230 g) of flour, baking powder, and salt. In a separate bowl, whisk together the cream and crème fraîche. Gently fold the cream into the flour mixture, being careful not to overmix. When incorporated, gently fold in the milk in three additions, resulting in a sticky mess rather than a uniform dough. Gently form the dough into a loose ball. Break off large hunks of dough and place on top of the prepared fruit in the baking dish. Brush the tops of the scone dough with heavy cream.
  4. Bake for 15 to 20 minutes, until the fruit is bubbling and the cobbler is golden on top. Remove from the oven and let cool briefly before serving. Serve warm, with a dash of cream or a scoop of ice cream, if desired.

Apricot Plum Crisp with Maple Nut Froyo

Apricot Plum Crisp
makes one 8 x 8″ baking dish

for filling:

  • 1 1/2 – 2 lb. apricots and plums, combined, pitted and sliced
  • 1/4 cup packed light brown sugar
  • 4 Tbspn corn starch


  1. Preheat oven to 205 degrees C.
  2. In a bowl, toss and combine all of the filling ingredients. Spoon into an 8×8″ baking dish. Set aside and make the crisp topping.

for crisp topping:

  • 1 cup rolled oats
  • 1/4 cup + 2 Tbspn buckwheat flour
  • 1/2 cup lightly packed light brown sugar
  • 1/2 tspn baking powder
  • 3/4 tspn salt
  • 1 tspn cinnamon
  • 1/3 cup butter, cold and cut into small pieces
  • 1/3 cup 2% Greek yogurt


  1. Combine all of the ingredients except the butter and yogurt in a bowl.
  2. Using a pastry cutter or fork, cut the butter and yogurt into the flour mixture until the butter is the size of small peas and evenly distributed throughout the mixture. Do not overmix.
  3. Spoon the topping over the fruit in the baking dish, patting it down if you need to pile more on.
  4. Bake for ~20-30 minutes, until the top is brown and the insides are bubbly. Remove and let cool briefly before serving.
Maple Nut Froyo
for stir-in walnuts:

  • 1/2 cup + 1 Tbspn dark amber maple syrup
  • 1 1/2 cup walnuts (~150 gr), toasted for 10 minutes in a 350 degree oven and then chopped coarsely
  • large pinch of salt


  1. In a small saucepan, heat the maple syrup just until it comes to a boil.
  2. Add the chopped walnuts and salt and return to a boil. Stir and cook for 10 seconds, then remove from heat and let cool completely.

for froyo base:

  • 3 cups 2% Greek yogurt
  • 3/4 cup dark amber maple syrup


  1. Whisk together the yogurt and maple syrup. Chill thoroughly in the refrigerator.
  2. Freeze according to your ice cream maker’s directions. Fold in the prepared maple walnuts in the last few minutes of freezing.
  3. If needed, put frozen yogurt in freezer to continue freezing until about the consistency of soft serve, about 1-2 hours. Serve with apricot-plum crisp.

Peanut Butter Banana Granola

Peanut Butter Banana Granola

Peanut Butter Banana Granola Ingredients



(Makes about 3 cups)

  • 1 banana, mashed
  • 2 cups rolled oats
  • 1/4 cup maple syrup
  • 2 Tablespoons peanut butter
  • 2 Tablespoons oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips(optional)
  • 1/2 cup chopped nuts(optional)


  1. Preheat your oven to 180 degrees.
  2. In a large bowl, mix together the banana, oats, syrup, peanut butter, oil, cinnamon, vanilla and salt until evenly mixed.
  3. Spread the oats out in a thin layer on a non-stick baking surface.
  4. Bake for 25-30 minutes, breaking up the oats into clusters about 20 minutes into baking.
  5. When the clusters are golden and firm, remove them from the oven and let them cool.
  6. Once the granola has cooled, add chocolate chips or nuts if using. Store in a sealed container in the refrigerator when not eating. 

Cardamom, Orange & Honey Granola



  • 1/4 C canola oil
  • 4-6 Tbsp. honey, depending on how sweet you like it
  • 2 Tbsp. orange juice
  • 1 tsp. ground cardamom (1 1/2 if you love it like I do!)
  • 1/8 tsp. salt
  • 3 C gluten rolled oats
  • 1/2 C finely chopped dried apricots
  • 1/2 C finely chopped prunes or dried pears
  • 3/4 C raw nuts (almonds, hazelnuts, chopped brazil, pecan, or a mixture)
  • 2 Tbsp. flax seeds
  • 2 Tbsp. sesame seeds
  • Zest of one large orange


  1. Preheat your oven to 180˚C and line a sheet pan with parchment paper. (You can make this recipe raw if you have a food dehydrator, just set the temp on low and let it dry for a couple days)
  2. In a small saucepan, combine the oil, honey, orange juice, salt and cardamom. Heat on low and stir well.
  3. Combine the remaining ingredients in a large bowl.
  4. Pour the wet ingredients over the dry and stir until well mixed.
  5. Dump the whole lot out onto the parchment paper and spread out evenly.
  6. Bake for 20-25 minutes, stirring once about midway through cooking.

Cardamom-Lime Sweet Rolls



  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100° to 110°)
  • 1/2 cup reduced-fat sour cream
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided
  • Cooking spray


  • 1/2 cup packed brown sugar
  • 1 tablespoon grated lime rind
  • 1/2 to 3/4 teaspoon ground cardamom
  • 2 tablespoons butter, melted, divided


  • 1 cup powdered sugar
  • 3 tablespoons fresh lime juice


  1. To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
  2. Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (30°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  5. To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  6. Preheat oven to 180°C.
  7. Uncover dough. Bake at 180°C for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
  8. To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.

Double Banana Pancakes



  • 2 cups sifted all-purpose flour
  • 2 teaspoons sugar
  • 4 teaspoons baking powder
  • 2 egg yolks
  • 1 teaspoon salt
  • 2 cups almond milk
  • 2 tablespoons butter (melted)
  • 2 bananas
  • 3 tablespoons canola oil

For the Banana Topping:

  • 2 bananas
  • 2 tablespoons butter



For the Banana Topping:

  1. Cut the bananas in about 1 ½ inch thick slices. Heat a medium size skillet on medium heat. Add the butter to the skillet. As soon as it melts, add the bananas. Turn the bananas as they cook until all sides are a golden brown color. Set aside while making the pancakes.

For the Pancakes:

  1. In a medium size bowl add the flour, baking powder, salt, sugar, almond milk, egg yolks, and melted butter. Whisk together and set aside for quick moment. Add the bananas to a small bowl and smash them with a fork. Then add to the flour mixture and stir together. Heat a large skillet on medium heat. Add a third of the canola oil (assuming that based on the size of the pan used you’ll need to make 3 batches of pancakes to use all of the batter).
  2. Then ladle the batter into to skillet to make the pancakes. As soon as the bottom side of the pancake turns a golden color (about 3 minutes), turn it over to cook the other side until it turns the same color. Continue adding the canola oil each time before adding the next batch of pancake batter to the skillet. Serve right away while hot and top with the browned bananas and your favorite syrup.









Baked Orange French Toast with Almond Crumble

Baked Orange French Toast with Almond Crumble


  • 1 loaf challah bread
  • 4 eggs
  • 1 cup half and half or whole milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 tablespoons Cointreau or other orange liqueur
  • 1 tablespoon orange zest
for almond crumble
  • 1/2 cup brown sugar
  • 4 tablespoons butter
  • 1/2 cup slivered almonds
  • 1/2 cup oats
  • 1 tablespoon orange zest


  1. Slice challah bread in 3/4″ thick slices and set aside. Whisk eggs in a 4 cup Pyrex measuring cup and then add half and half, sugar, vanilla, Cointreau and orange zest and whisk well.
  2. Butter a 2 quart baking dish and layer 5-6 slices of bread in the bottom so the bread fits together tightly without much gap. Evenly drizzle half of the egg mixture onto the bottom layer of bread and then add another layer of bread on top and drizzle the remaining mixture.
  3. Add the brown sugar, butter, almonds, oats and orange zest to a small bowl and mix ingredients together with fingers until well incorporated. Sprinkle on top of the bread, cover with plastic wrap and refrigerated for 4 hours or overnight.
  4. To bake, preheat oven to 180 degrees. Remove casserole from refrigerator and bring to room temperature, about a half an hour. Bake uncovered for 35-40 minutes or until top is golden. Remove and let set for 5 minutes and serve with maple or raspberry syrup.