All in Recipes
As much as I love a great cake I really, really love a great cookie. And the holidays always make me want to bake all the cookies and share them with anyone who’ll take them. Read on for my favorite recipes and gluten free, dairy free and vegan adaptations.
Looking for something other than pumpkin or pecan pie for the Thanksgiving / Friendsgiving table? All of the warm fall flavor of a moist apple cider donut in an easy to make showstopper of a bundt cake finished with a rich dairy free brown butter and cinnamon sugar topping. This recipe is gluten free, dairy free and nut free and can easily be made vegan.
My Notella is made with roasted hazelnuts, coconut sugar, raw cacao, avocado oil, vanilla bean paste, some of the best dark chocolate I can get my hands on and sea salt. That’s it. Want to make a batch? Or a double? Scroll on for the recipe!
Summer is nearly here and that means it’s time for backyard parties and outdoor hangs and grill outs and –summer desserts and treats and ice cream cakes! Here are a few of our favorite recipes to make at home. Can’t go wrong with a bottle of low sugar Summer Water rosé, like this magnum right here, either!
If you’re like me and you love all things spiced every time fall rolls around, this flavor profile is a great summer spin on the theme – that pairs especially well with grilled tropical fruits.. Ganache is usually made with a 1:1 ratio of dark chocolate and heavy cream but this is easily made dairy free and vegan by swapping the grass fed heavy cream for coconut cream and being mindful of your chocolate sourcing.
One of my favorite flavors is Nutella but if you’ve read the ingredient label lately, well, once you know, it’s hard to un-know! Enter my Notella. I wanted to use this rich chocolate and hazelnut flavor in my cakes but I didn’t want the junk in Nutella, so I had to figure out how to make my own.
If you’re a Brit expat, or lucky enough to live with a Welshman like I do, you may know about St David’s Day. Saint David is the patron saint of Wales and St David’s Day on March 1st is a feast day to celebrate the saint marked with many festivities and daffodils and also Welsh Cakes.
Of course I had to make a Valentine's Day cake. This one's a classic for my chocolate lover – chocolate sponge with vanilla bean American buttercream. Want to make this chocolate cake yourself? Here’s my recipe and method. If you try it at home, let me know how it goes!
We thought we’d shelved Clean Made after we were unable to scale our national events the way we’d planned to in 2018 and 2019. Then a pandemic hit and I did a thing and made a gluten and dairy free birthday cake for my husband, Mr Beer. I usually bake bundt or sheet cakes (I’ve never met a bundt I didn’t love) but we had a few strange months here following his unexpected cancer diagnosis (and said pandemic and the loss of another business) and I found myself watching random cake making videos when I needed a mental distraction because that was a hell of a lot better than doom scrolling.
If you do British Christmas, you do British Christmas Cake. Its most akin to what we’d call a fruitcake here, but I wouldn’t want to malign this delicious, boozy tradition with that association. It’s taken some time to nail my gluten free method with homemade refined sugar free marzipan and a good fondant, but now that I’m happy with the results, I’m playing around with a new marshmallow fondant recipe, and fondant snowflake decorations for shippable cakes to send to family and friends. These cakes are typically made many weeks in advance, fed booze regularly, and then enrobed in a layer of marzipan and fondant and then decorated simply so that they can be stored on a cool countertop to be enjoyed throughout the season, but…
A million and one Mediterranean diet studies don’t lie. High quality extra virgin olive oil packs in more phytonutrients and health benefits than any other plant based oil out there, but it seems to have taken a back seat to coconut oil, avocado oil and lard as of late, especially when it comes to higher heat cooking.
As soon as the calendar shifted from August to September, we have to admit there’s a little longing for our old lives… including that oh so familiar Pumpkin Spice Latte. But the reality is, we don’t need it, and once we found out what was in it, we decided to kiss it good-bye for good. In our quest to recreate our very ‘basic bitch’ Fall beverage of choice, we found loads of recipes for paleo pumpkin spice lattes filled with real ingredients that we don’t feel the least bit concerned about drinking.
There was a time when we thought we’d never have another caramel anything, let alone a caramel apple. Thanks to our friends at Sweet Laurel, we’re enjoying the caramel apples from our childhood once more!
Revered by Native populations, the scorn of farmers and cattle ranchers, and then later commercialized for use in BBQ– Mesquite has remained an underutilized plant, but that may not be for much longer. Inspired by it's versatility, availability, and nutrient and flavor-rich profile one Texas baker thinks there's more to mesquite than meets the eye and gives us plenty of inspiration to give Mesquite Flour a try.
Ah… Starbucks Pumpkin Spice Lattes (or PSLs for those in the know)– the first sign of Fall! And for many with even the most discerning nutritional habits, they’re a yearly indulgence that conjures images of cozy sweaters, leaves changing colors, pumpkin pie… what’s not to love? It turns out, a lot. Read on for the full rundown…
Apple Butter in an hour? We’re so in.
We fell in love with this recipe from My Heart Beets for Instant Pot Apple Butter, and with a few small tweaks are enjoying the spoils of our yearly apple picking excursion to Oak Glen with this Instant Pot Apple Butter along with AIP / Paleo Apple Cider Doughnuts and a simple Mulled Cider. Find our recipes for AIP and Paleo Apple Cider Doughnuts, Mulled Cider and our rundown of the best Oak Glen apple picking spots HERE
Is there anything more Fall than apple picking?
Maybe that fundamental moment of coming home and realizing that a 1/2 bushel is in fact a lot of apples, and digging in to make some spectacular dishes with that incredible autumn bounty. This year, we put our apple harvest to work making some pretty killer AIP apple cider doughnuts, mulled cider, and a simple instant pot apple butter.
Let’s get real for a second. One of the most difficult things to overcome in our clean food journeys has been forgetting to pack snacks or adequately plan meals when leaving the house for the day. The results have been (*ahem*) trying, to say the least. We’ve found ourselves staring sadly at one another in desperation, reading every label, praying for a damn piece of fruit more times than we can count.
We finally bit the bullet and jumped on the Instant Pot bandwagon, and somewhere between clicking ‘add to cart’ and actually receiving it, it was like we lost all of the recipes and ideas we’d once had for what to do with the darn thing. We went from crazy excited to baffled in no time at all and this shiny new treasure was starting to feel more like a massive countertop paperweight. While the Instant Pot seemed to be everywhere, we also noticed something… we weren’t the only ones feeling overwhelmed and (tbh) a bit scared– dozens of Facebook groups later and we noticed a common theme– no one knew where to start and people posted constantly about watching 6 months go by without even opening the box!
Purslane, a fairly ubiquitous weed, has recently been heralded as one of the most nutrient dense greens on the planet. Incredibly high in omega 3s, iron, and beta carotene, it’s a powerhouse of a plant that– wait for it– actually tastes good.
