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.

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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 Strawberry & Whipped Cream Cakelets

I’m back, and as promised in my last post, have returned with a perfect easy to prepare summer dessert. These Gluten Free Roasted Strawberry & Whipped Cream Cakelets are such a cinch to put together. Light, fluffy and refreshing, you’ll look forward to making dessert and will even offer to bring dessert to any backyard BBQ’s you’ve got going on this summer season.

Gluten Free Roasted Strawberry and Whipped Cream Cakelets |

While on one of my daily tours through Pinterest, I came across a recipe from Food Retro for a 4 Ingredient Sponge Cake. This definitely intrigued me. Could a cake with only 4 ingredients really be so light and fluffy? Easy to prepare…ok, I can buy that given there are only 4 ingredients, but fluffy and melt in your mouth? Guys…it totally is! I honestly could not believe just how fluffy this cake turned out! Sooo good. And with just a few ingredients needed, it’s the perfect cake to whip up when in a hurry, or if you haven’t restocked your pantry (as this happens to me quite often!). The original recipe was not gluten free, but I converted it with no problems. Love it! The taste reminded me of the lady finger biscuits used in a tiramisu. And yes, I’m way ahead of you…next experiment will be to use this cake in place of biscuits to make a gluten free tiramisu. Figured it’s a more affordable version since the gluten free biscuits used in tiramisu are super expensive over here. Of course I’ll have to wait a while on testing that recipe, seeing how it would involve using coffee and I don’t want to send baby on a caffeine episode.

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Having tested out this cake around the same time I made these Roasted Strawberries, I thought, what a perfect and easy summer dessert it would make to combine the two. So with a little bit of whipped topping, these Gluten Free Roasted Strawberry & Whipped Cream Cakelets were born. I opted for using Truwhip whipped topping. Really, if you don’t have a dairy issue, I would think whipping up some fresh whipping cream would be pretty awesome as well. But, if I went that route, I’d probably be keeled over for a few days, cursing this fantabulous dessert. Nah, didn’t want to go there. However, on the other hand, I couldn’t bring myself to purchase a certain popular frozen whipped topping in a tub. Ya’ll know which one I’m talking about. Just looking at the ingredients made me cringe, and I couldn’t do it. Then I remembered Truwhip whipped topping. Gluten free and 100% natural? Yup. I’m in. Now, it does contain a small bit of milk, but not enough to make me react the way a full blown dairy product would. However, if you are allergic to dairy, or extremely sensitive, you will have to go with plan B (maybe whipping up some coconut milk?).

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And what to do with the cake scraps you’ll have from making these cakelets?  I’m sure you won’t have any issues there.  If you’re like me, you’ll just devour them on their own.  Or if you have more will power, they would probably work great in a trifle.

Pure deliciousness!




Roasted Strawberry & Whipped Cream Cakelets

Bake Time: 25 minutes

Makes: 3 cakelets

A light & fluffy sponge cake filled with roasted strawberries and light whipped topping. A perfect summer dessert!


  • 6 eggs, separated
  • 1 cup granulated sugar
  • 1/2 cup white rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup potato starch
  • 1 tbsp vanilla bean paste
  • 1 recipe of Roasted Strawberries
  • About 1/2 tub of whipped topping (I used Truwhip Whipped Topping)


    For Easy Vanilla Sponge Cake:
  1. Grease a 9x13 pan; set aside.
  2. Preheat oven to 350°F.
  3. In small bowl, combine flour and starches and set aside.
  4. In bowl of mixer (make sure it's completely grease free), whip the egg whites with 1/2 cup sugar and vanilla until stiff peaks form.
  5. In a separate medium bowl, whisk the egg yolks with the remaining sugar until mixture turns a light yellow (about 2 minutes).
  6. Carefully fold the yolk mixture into the egg white mixture, using a spatula.
  7. Gently fold in the flour mixture 1/3 of a cup at a time, making sure not to over mix.
  8. Pour batter into pan and bake for 25-30 min, or until tester inserted into cake comes out clean (if using a dark pan you may find it's ready in 20-25 min).
  9. Let cool in pan for about 5-10 minutes before inverting onto wire rack to cool completely.
  10. Note: cake will deflate once it begins to cool.
  11. For Cakelet assembly:
  12. Using a round cutter (I used one about 3" wide), cut out 6 circles from the sponge cake (2 circles will be used for each cakelet).
  13. Place one cake round onto plate. Spread about 1 tbsp of whipped topping on top. Drizzle with about 1 tbsp of roasted strawberries. Place another cake round on top and repeat.
  14. Serve immediately.


Sponge cake recipe slightly adapted from