Apple Crumble Pie

It’s hard to believe we’re already in November! I feel like autumn is slowly slipping away. With all the crazy winds and rain we’ve been having on and off these last few days, the majority of the colourful leaves have dropped off the trees…BIG FROWNIE FACE. So I’m trying to stay in the autumn spirit by indulging in some warm pie. Gluten Free Dairy Free Apple Crumble Pie to be exact. I can’t believe it’s taken me so long to share this AWESOME recipe. It’s so delicious, that barely half of the pie made it to the photo shoot…for real.


I missed out on apple picking last year, on account of having just had little E, I wanted to head out this year and take E along for her first apple picking trip. Of course, I’d be doing all the picking, but she still enjoyed playing with the apples and trying to eat them.

We ventured out to Organics Farm with Mel (from Glutrition) and baby S. Again, there was a little bit of superficial apple picking going on…but mainly because they looked so cute in a baby’s hand.

apple Collage_REV

With so many apples picked, I debated making these Gluten Free Dairy Free Caramel Apple Spice Muffins, but really started to crave a pie. Let’s be real though….there is no way I’d be able to make a pie crust, from scratch, with an active baby in the house. So, I opted for a shortcut and used a pre-made gluten free pie crust and a crumble topping. Of course, if you have the time to make a crust from scratch…well then even better.


I baked the pie in the evening, so I couldn’t photograph until the next day. Something to keep in mind next time I bake a delish pie. Plan ahead and bake earlier in the day…or better yet, just bake two! One as a photo prop and one for taste testing. That could be a thing, right?

Pure deliciousness!




Gluten Free Dairy Free Apple Crumble Pie

Bake Time: 50 minutes

Melt in your mouth apples, covered in spices and vanilla, topped with an easy yummy crumble. Adapted from mom spark


  • 1 ready-made pie crust (or 1 homemade pie crust)
  • Approximately 5 cups peeled cored sliced apples
  • 1 tbsp fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 tbsp brown rice flour
  • 1 1/2 tbsp sorghum flour
  • 1 tbsp potato starch
  • 1 tbsp vanilla bean paste
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • For Topping:
  • 1/2 cup brown rice flour
  • 1/4 cup sorghum flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup coconut oil


  1. Preheat oven to 375°F. If using homemade pie crust, fit pie crust into pie plate and set aside,
  2. In a large bowl, mix sliced apples, lemon juice, sugars, flours/starch, cinnamon and nutmeg. Pour into prepared crust.
  3. In a medium bowl, with a pastry blender (or fork), mix topping ingredients until coarsely crumbled. Sprinkle evenly over apples.
  4. Cover edges of the pie crust with foil (to prevent the crust from browning too early) place in oven and bake at 375°F for 50 minutes.

Chocolate Almond Bundt Cake

Ok, it has DEFINITELY been a while since I shared a recipe with y’all. Over 9 months! 9 MONTHS!! Wow.  I got so swept up in mama-hood that I completely lost track of time. Mind you, I haven’t had much time to bake. Little E keeps me busy and on my toes for sure. Especially since she is now starting to pull herself up and will probably be walking in no time (yikes!). About a month ago (hmmm…or maybe even a bit more), I had a quick chance to bake this Gluten Free Dairy Free Chocolate Almond Bundt Cake. I had wanted to share this recipe way back, but like I said, it’s been busy.

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Even though I don’t have much time to bake, I was missing it and getting tired of buying gluten free sweets. I was craving something homemade and so I finally got around to making this cake. So, between prepping baby food and dinner for hubby and me, I quickly gathered supplies and whipped up this cake. I had leftover water from a can of coconut milk I previously opened to make whipped coconut frosting – failed experiment by the way. To be honest though, it probably was because it was light coconut milk, which I know is a no-no when it comes to making frosting. But can you believe I couldn’t find the regular stuff after checking 3 stores?? So, given the ‘water’ looked more like the full coconut milk (because it probably was since nothing separated when I tried making the frosting), I’m sure this recipe will work with either the milk straight up or the leftover water, given I was using a light version. The dairy free ganache is optional, but absolutely divine! It’s pretty quick and simple to prepare so I highly recommend taking the extra step. Trust me, you’ll thank me later.

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These days fast, quick and easy are the recipes I need. With such limited time available, especially since E believes a 30min nap (on the dot if you can believe it!) is sufficient, it’s the best I can do. Eventually I know that I will get time back and before I know it, E will be helping me bake in the kitchen. I honestly can’t wait for that day to come. It will definitely be too cute!

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So before the 30 minute nap is up, here is the quick and easy recipe for this Gluten Free Dairy Free Chocolate Almond Cake.

Pure deliciousness!




Gluten Free Dairy Chocolate Almond Bundt Cake

Bake Time: 22 minutes

This chocolate almond bundt cake is quick and easy to make and doesn't require a mixer. The dairy free ganache is optional, but so simple to make and worth the extra step.


  • 1 cup almond flour
  • 1/2 sorghum flour
  • 1/4 cup unsweetened cocoa, sifted
  • 1 tbsp tapioca starch
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 eggs
  • 1/4 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 1/2 cup granulated sugar
  • 1/2 cup canned coconut milk (see note in post above re: what I used)
  • For Dairy Free Ganache:
  • 1/2 cup dairy free chocolate chips
  • 1/4 cup canned coconut milk
  • pinch of ground cinnamon (optional)


  1. Preheat oven to 350°F. Grease a bundt cake pan and set aside.
  2. In a medium bowl, combine dry ingredients (first 7 on the list) and set aside.
  3. In a large bowl, beat eggs with oil, vanilla and sugar.
  4. Stir in 1/2 of dry ingredients and 1/2 of coconut milk and combine.
  5. Repeat and mix until just combined.
  6. Pour batter into prepared pan and bake in oven for 22 minutes or until tester inserted in center comes out clean.
  7. Let cool for about 10 minutes in pan before removing and placing on wire rack to cool completely.
  8. For Dairy Free Ganache:
  9. Place all ingredients in a saucepan over low heat.
  10. Stir until chocolate chips are almost melted. Remove from heat and continue to stir until no lumps remain

Banana Walnut Muffins

Alright, I’m back again. As mentioned in a recent post, I said I wouldn’t be baking again until after baby arrived, but yet again, I lied to myself. What’s a girl to do when she has overripe bananas but…Bake! Bake! Bake! And this recipe for Gluten Free Vegan Banana Walnut Muffins was the easiest way to use up those spotty bananas.

Gluten Free Vegan Banana Walnut Muffins-1 |

I totally could have made my favourite banana bread, but wanted to try something slightly different this time around. With swapping the white sugar for pure maple syrup, plus using brown rice, sorghum and buckwheat flours instead of white rice flour, these muffins make a great addition to your breakfast or as a late afternoon snack. Also, no eggs were hurt in the making of these muffins. This is the first time I’ve made muffins using no eggs and I was pleasantly surprised. The muffins turned out fluffy and moist. So if you forgot to buy eggs, you can still make these little treats.

Gluten Free Vegan Banana Walnut Muffins-2 |

Really these muffins should be called Banana Walnut ‘plus anything else you want to throw in to the mix’ Muffins. With the first batch, I threw in some raisins. With the second batch (featured in these pics), I swapped the raisins for shredded coconut. Both tasted great, but surprisingly, I actually preferred the raisins. Probably because the muffins were bursting with tiny pockets of juicy raisins! Now, with the first batch, I also only used 1 banana, so the recipe will work with either 1 or 2 (which is what I used for the second batch). Obviously though, using 2 bananas, will result in a more moist and fluffy muffin. Still; good to know that if you find yourself with 1 lonely overripe banana, this recipe can still be pulled off.

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Pure deliciousness!




Gluten Free Vegan Banana Walnut Muffins

Makes: 12 muffins

These moist & fluffy muffins are easy to make & are perfect for breakfast or as a late afternoon snack.


  • 1/2 cup brown rice flour
  • 1/2 cup buckwheat flour
  • 1/2 cup sorghum flour
  • 2 tbsp tapioca starch
  • 1 tbsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 - 2 overripe banana(s)
  • 1/2 cup pure maple syrup
  • 1/4 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 3/4 cup almond milk
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins or shredded coconut


  1. Preheat oven to 400°F and line a muffin tray with liners; set aside.
  2. In a medium bowl, combine dry ingredients; set aside.
  3. In a large bowl, mash banana(s). Whisk in syrup, oil and vanilla.
  4. Add 1/2 of dry mixture and stir until just combined.
  5. Add 1/2 of milk and stir until just combined.
  6. Repeat with remaining dry mixture and milk, then fold in walnuts and raisins/shredded coconut.
  7. Fill liners about 2/3 full and bake for 22 minutes or until centers bounce back when gently touched.
  8. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

Balsamic Berries

Yes…I know…summer is slowly coming to an end.  But I’ve got something sweet to keep that summer feeling alive!  So brush away those tears, because today I bring you an easy Balsamic Berries recipe from a very special guest, PLUS…an awesome giveaway!  That’s right, you heard me – A GIVEAWAY!

What could be more fitting than sharing a recipe with you guys from none other than Gordie Johnson – the front man for great Canadian reggae-rock band Big Sugar. Umm, hello? How could I NOT feature this recipe and giveaway on a dessert blog. Even his band name has ‘sugar’ in it!

Gordie Johnson loves food and has a passion for cooking with a wide variety of recipes in his collection. I was fortunate to be able to share one of his personal recipes with you today. This Balsamic Berries recipe comes together quickly with only a few simple ingredients. Perfect for spooning over ice cream or fruit, as suggested by Gordie himself. Or if you are looking for a non-dairy ‘ice cream’ treat (as I would myself), may I suggest spooning over some Coconut Bliss? Oh so good!

As mentioned, aside from sharing with you this delish berry compote, I also have a giveaway. Thanks to eOne Music Canada, I have one copy of the new Big Sugar album Yard Style to giveaway.  Note: giveaway only open to Canadian residents.

Big Sugar: Yard Style

If you’re not the winner of this awesome giveaway (or you do not reside in Canada), have no fear! You can still purchase Big Sugar’s latest album through Amazon

Enter below for your chance to win Yard Style:

a Rafflecopter giveaway

And what could be better than listening to some ‘summer-vibed’ music while preparing this berry recipe.  It’ll even keep you warm on those cold winter days.  Warning: music won’t actually keep you warm.  Be sure to bundle up when venturing out.  Or better yet, stay in and have yourself and bake-a-thon.

Pure deliciousness!




Balsamic Berries

"Here is one of my all time fav "go-to" summer desserts. The ingredients are pretty simple and usually on hand." - Gordie Johnson


    Berries are the main ingredient. I prefer a mix of:
  • Strawberries (hulled & quartered)
  • Raspberries
  • Blackberries
  • Optional: Blueberries will also work as will Cherries (be sure to removed the stones)
  • You will also need:
  • Granulated sugar
  • Balsamic Vinegar
  • A large sauce pan
  • Fresh cut strips of basil
  • A bit butter or olive oil (for the non-dairy version)


  1. Saucepan on medium heat, melt butter (or oil).
  2. Add the berries to pan, as they start to sweat add a drizzle of balsamic vinegar. For 3 clamshell containers of berries you might use about 1 1/2 tbsp.
  3. Sprinkle about a 1 tbsp of sugar (note: the sugar and vinegar measures may be less, depending on the ripeness of the berries)
  4. As the berries sauté , they will release their juice which will mingle with the vinegar, which will
  5. in turn dissolve the sugar.
  6. Turn the heat down a little.
  7. Be sure to stir gently as not to beat up the berries. They will break down naturally.
  8. When all ingredients start to simmer gently and thicken, you are about done.
  9. You will end up with a jammy berry compote. This can be used to spoon over ice-cream
  10. or over fresh cut fruit for a non-dairy option (strawberries or peaches).
  11. Just before serving, slice fresh basil leaves very thin and sprinkle a few strands on each serving. They will add an interesting, peppery freshness to the dish.

Disclosure: I was provided with a recipe from Gordie Johnson’s personal collection and am not being compensated to feature it.  Big Sugar album (Yard Style) was provided to me by eOne Music Canada.  I am not being compensated for hosting this giveaway.

Peach Olive Oil Crumb Cake

Local peaches are popping up all over stores and markets these days. If you’re like me and have gone peaches overload, this recipe for Gluten Free Dairy Free Peach Olive Oil Crumb Cake may be the answer to your problem.

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Aside from having made a gluten free peach pie many years ago, this is the only other ‘peach inspired’ dessert I’ve made. I was tempted to make a pie, but the thought of having to make the dough from scratch turned me off. What can I say; I’ve become a bit lazy in my last few weeks of pregnancy – but on the other hand, I’m enjoying taking it easier than usual. For a while now though, I’ve been saying I would stop baking and start up again sometime after the baby is born. I don’t know how I do it, but it seems I’m still baking at least once a week. And every time it’s the same thing. I get super tired and say, this time will be the last time. Of course, silly me…still haven’t learned that I just keep lying to myself. But seriously, I think THIS will be the last time I bake before the baby is born…ugh, who am I kidding?

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I guess the whole ‘bake your own desserts instead of buying them’ was instilled in me at a young age. I recall my mom used to say often, why would I buy a cake when I can just bake my own? And so it seems, I now find myself thinking the same way. Although really, it’s not a bad thing when you think about it, considering how a lot of premade baked goods have many extra ‘special ingredients’ added to them. At least I know what goes into my baked goodies. And hopefully one day I will pass this thinking on to my child.

Pure deliciousness!




Gluten Free Dairy Free Peach Olive Oil Crumb Cake

Bake Time: 1 hour

A moist cake made using fresh local peaches. Perfect for peach season!


  • 3/4 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3 eggs, room temperature
  • 3/4 cup brown sugar
  • 1/2 cup light olive oil
  • 1 tbsp vanilla bean paste
  • 2 peaches, pitted, peeled and diced
  • For Topping:
  • 2 peaches pitted, peeled, cut in quarters and thinly sliced
  • 1/2 cup brown sugar
  • 2 tbsp almond flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger


  1. Preheat oven to 350°F. Line the bottom of a 9" springform round pan with parchment paper and lightly grease sides; set aside.
  2. In a small bowl, combine all topping ingredients except the peaches; set aside.
  3. In medium bowl, combine first 7 ingredients; set aside.
  4. In large bowl, whisk together eggs, sugar, oil and vanilla. Add in flour mixture a 1/3 of a cup at a time, gently mixing between each addition.
  5. Stir in diced peaches.
  6. Pour batter into prepared pan.
  7. Arrange the thinly sliced peaches tightly on top of the batter in a circular pattern, then sprinkle topping evenly over peaches.
  8. Place pan in oven and bake for 1 hour or until tester inserted in center comes out clean.
  9. Let cool for about 10 minutes before loosening from sides of pan and another 10 minutes before removing pan bottom and letting cake cool completely on a wire rack.


You may want to place the springform pan on a lined cookie sheet before putting in the oven, incase any batter seeps out from the bottom of the pan.

Roasted Strawberries

Guys…it’s STRAWBERRY SEASON!!  But sadly it’s almost over.  Luckily there’s still a few weeks left, so I’m not late to the seasonal party just yet! So if you have fresh local strawberries on hand (ok, and even if you don’t), you MUST make these Roasted Strawberries.

 Roasted Strawberries 1 |

I’d have to say strawberries are probably one of my fave fruits, so it’s pretty sucky that strawberry season is only 2 months (at least here in Ontario). Big bummer. Yes, I realize you can find strawberries year round at your local grocer, but let’s face it…nothing is better than fresh local strawberries. So sweet and full of flavour. Of course, in the past when local strawberries started popping up in store, I’d stock up like a mad woman. Or like a crazy strawberry lady. Then what would happen? The ever dreaded over ripening. Unfortunately, I’m only one person here who enjoys these sweet berries, seeing how hubby isn’t a big fan…but I’m hoping baby will be (news here if you missed it). I’m crossing my fingers I’ll soon have someone to share fruits and veggies with! It may seem lame, but it’s frustrating when you’re one person who enjoys a variety of fruits and veggies. That means having to scarf down a bunch of produce before it goes bad. Not my kind of fun. I actually enjoy piling up my plate with a variety veggies when I eat at family/friends places. Some may see it as weird (or sad); especially when there is the option of say, BBQ’d steak or chicken, but I see it as seizing an opportunity. But back to the strawberries…

Even though I’m just one lonely fruit lover in this house, I can never resist stocking up on local strawberries given they’re only available for such a short period. But now, with this recipe for Roasted Strawberries, no berry will over ripen and turn ugly. Yes, I’m picky with my fruits appearance. It’s like superficial apple picking over here.
Seriously though, I honestly cannot believe how easy it is to make this. Super fast and only a few ingredients. In no time your house will be filled with the aroma of the roasting berries mixed with spicy cinnamon and warm vanilla. So. Good.

 Roasted Strawberries 2 |

If you are a strawberry lover, you definitely must try this! Perfect to spoon over vanilla ice cream or Greek yogurt (as you may have seen from my Instagram). Or, if you’re looking for an easy and light summer dessert, stay tuned for my next post, using these Roasted Strawberries. I’ll be sure to post very soon before the season gives out.

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Roasted Strawberries with Vanilla Greek Yogurt

Pure deliciousness!




Note: when I first made these Roasted Strawberries, I covered my glass dish in parchment paper so the strawberry syrup wouldn’t stick and bake to the sides of the dish. I would suggest NOT going this route. I found it difficult to stir the strawberries without ripping the paper. On my next tries, I added a little of olive oil to the berries so they wouldn’t stick (which I’ve noted in the recipe below). This worked much better.

Roasted Strawberries

Bake Time: 20 minutes

With a hint of spicy cinnamon and warm vanilla, these roasted strawberries are irresistible! Perfect served over vanilla ice cream or yogurt.


  • About 1 1/2 - 2 cups strawberries (stems removed, washed & cut)
  • 1 tbsp granulated sugar
  • 1/2 tbsp light olive oil
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon


  1. Preheat oven to 350°F.
  2. Place berries in a glass dish and sprinkle with sugar, cinnamon and vanilla. Toss gently to coat. Let sit for about 5 minutes (this will help the juice from the strawberries to be released).
  3. Add olive oil and stir gently to coat.
  4. Spread berries out evenly in dish and bake for 20 minutes, stirring half way through.
  5. Remove from oven and let cool slightly before using immediately. Or let cool completely, before storing in a tightly sealed jar and refrigerate.