Recipe ~ Hummingbird Cake (wheat-free, dairy-free)


Choosing to eat sugar- and additive free-is all very well and good when you’re in the comfort of your own home, but what about when you’re required to bake for work or family celebrations? This tried and tested Hummingbird Cake recipe has been a winner with even the fussiest of eaters and is my ‘go to’ celebration cake recipe.

Hummingbird Cake is a delicious blend of coconut, pineapple and banana, just like a Pina Colada, which means that no added sugars or flavors are required with this sensation of flavours!


Hummingbird Cake

  • 1 cup Medjool dates
  • 250 grams Gluten Free Self-Raising flour
  • 2 ripe bananas mashed
  • 1 cup fresh pineapple diced
  • 1/2 tsp cinnamon
  • 50 grams shredded coconut
  • 1 cup coconut oil
  • 1/2 cup chopped walnuts
  • 1/2 cup honey
  • 2 tablespoons chia seeds (soaked in 1 tablespoon water) or use 2 eggs if you prefer



  1. Pre-heat oven to 350 degrees Farenheit
  2. In a food processor blend together the dates, chia seeds (or eggs), honey and coconut oil. Add this mixture to all of the other ingredients and stir gently. Pour into a round cake pan that has been oiled and lined with grease proof paper. Bake for 30-45 minutes until a skewer inserted into the centre comes out clean. Leave in the pan for 10 minutes, then turn out onto a cooling rack. This is a very dense cake which will not rise a lot.
  3. To ice this I use 1 cup of labneh (yoghurt that has been drained to make cream cheese) and 2 tablespoons honey mixed together, then decorated with pineapple slices and shredded coconut.

Recipe ~ From the Big Island … ‘Ulu Cornbread (gluten-free)

ulu cornbread
‘Ulu is Breadfruit … Cornbread made from Breadfruit Flour!

1 cup rice milk (or other plant milk)
1 tablespoon apple cider vinegar
¾ cup ʻulu (breadfruit) flour
½ cup cornmeal
½ cup corn flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup coconut oil, plus more for greasing pan
⅓ cup maple syrup
⅓ cup applesauce
2 teaspoons vanilla extract

Preheat the oven to 325.

Put the rice milk and the apple cider vinegar in a bowl and set aside.

Put the ʻulu flour, cornmeal, corn flour, baking powder, baking soda, and salt into a medium bowl and mix together.

Add the coconut oil, maple syrup, apple sauce, and vanilla extract to the bowl and combine.

Add the milk and vinegar mixture to the batter and combine.

Spoon the batter into greased loaf pan and smooth top.

Bake for 50 minutes.



Recipe ~ Maple Balsamic Quinoa Delight Salad

Maple Balsamic Quinoa Delight Salad
Maple Balsamic Quinoa Delight Salad

Quinoa is a nutritional powerhouse. Packed with fibre, carbohydrates, amino acids (the little structures that make up proteins), iron and b vitamins, this little pseudo grain is great if you are looking for a hit of usable energy.

It is much easier to digest and absorb than traditional grains like barley and wheat because it does not contain any gluten, and its chemical structure is much simpler. This salad is light, refreshing and tasty, but won’t leave you feeling hungry again within the hour.

Salad Ingredients:

½ cup dry quinoa
1 cup water
½ small beet, shredded
1 small carrot, shredded
½ small cucumber, sliced or diced
2 cups spring mix

Dressing Ingredients:

2 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp coconut oil
½ tsp mustard
pinch Himalayan salt
pinch pepper


Place water in a pot over high heat. Bring to a boil. Add your quinoa and reduce heat to medium low. Cook until quinoa has absorbed water. Allow to cool. Combine cooled quinoa and remaining salad ingredients in a bowl or on a plate and set aside. Combine dressing ingredients in a personal blender or high speed blender and blend until smooth. You can also simply whisk dressing ingredients with a fork into a small bowl. Pour dressing over salad, toss and enjoy!

*Note: It can save you a lot of time to make the quinoa the night before and store it in the fridge!

Natural News ~ “Gluten-free” Finally Means Gluten-Free!

Click on image for full article

(NaturalNews) An increasing number of people in the world today are becoming intolerant to gluten, which is a specific protein found in wheat, rye and barley. Sensitivity to the gluten protein now affects roughly 18 million Americans. This growing problem has given rise to an ever-expanding industry of “gluten-free” products. In recent years, the “gluten-free” label has become an advertising ploy, backed by little accountability. Now, the FDA is getting involved, announcing new regulations to enforce the meaning of the “gluten-free” label.

Recipe ~ Triple Coconut Chocolate Cookies (vegan, gluten-free)



Ingredients for the cookies

  • 1 Tbsp. ground flaxseed
  • 1/4 cup coconut flour
  • 3/4 cup all purpose gluten-free flour
  • 2 Tbsp. shredded coconut
  • 1 tsp. baking powder
  • dash of salt
  • 1/4 cup coconut oil, softened
  • 2-3 Tbsp. agave
  • 2 tsp. vanilla extract

Ingredients for the coconut icing

  • 1/4 cup coconut butter
  • 1 Tbsp. agave
  • 1/4 tsp. vanilla extract

Ingredients for the chocolate sauce

  • 2 Tbsp. agave
  • 2 Tbsp. cocoa powder



Preheat oven to 325° Fahrenheit. Grease a baking sheet or line it with parchment paper.

Prepare flax “egg” by mixing ground flaxseed with 3 Tbsp warm water. Let sit for 10 minutes.

In a large bowl, combine coconut flour, all-purpose flour, shredded coconut, baking powder and salt

In a small bowl, combine coconut oil, agave and vanilla. Stir wet ingredients and flax “egg” into large bowl until thoroughly mixed.

On a clean surface, use a rolling pin to roll batter out until it’s about 1/4″ thick. Use a circular cookie cutter (a jar lid works well) to cut cookie shapes. Transfer cookies to baking sheet and bake for 9 to 11 minutes, until edges are golden.

While cookies bake, prepare coconut icing by mixing coconut butter, agave and vanilla together. Prepare chocolate sauce by mixing agave and cocoa powder together.

Remove cookies from oven and allow them to cool. Spread a layer of coconut butter on each cookie and drizzle with chocolate sauce. Sprinkle extra shredded coconut on top. Enjoy!

Makes about 15 cookies


RECIPE ~ Double Chocolate Cherry Smoothie



  • 1 and 1/2 cups unsweetened chocolate almond milk
  • heaping 3/4 cup frozen cherries
  • 2 Tbsp unsweetened cocoa powder


  1. Pour the milk into your blender. Add in the cherries and cocoa and turn on low. Let the smoothie run on low for a minute, then bump the speed up to medium for about a minute until the mixture is smooth and you don’t hear any more large chunks of cherries being hit by the blades.
  2. Pour the smoothie into a glass and serve immediately.


RECIPE ~ Decadent Chocolate Tart (Raw Vegan/Gluten-Free)


We’ve all heard by now how good coconut oil is for us. It’s one of my core ingredients in many sweet recipes. This decadent chocolate tart is dairy free, gluten free, sugar free and raw. It also won’t give you a nasty sugar spike and crash like many other “clean” desserts, which are laden with hidden sugars.


Ingredients for crust

  • 1 1/2 cups almond flour
  • 3 Tbsp. brown rice malt syrup
  • 3 Tbsp. coconut oil
  • 1⁄4 cup raw cacao powder
  • pinch Himalayan sea salt

Ingredients for filling

1⁄2 cup raw cacao powder
  • 3 Tbsp. coconut oil
  • 1 cup brown rice malt syrup
  • pinch Himalayan sea salt



For the crust, process all ingredients until blended, and press into the bottom and sides of a tart tin.

Freeze the tin while you prepare the filling.

Process all filling ingredients until combined and smooth.

Remove crust from freezer and pour the filling mixture into the crust.

Return to freezer until the mixture is set (at least an hour).

Remove 5 minutes before serving, and return any leftovers to refrigerator.


Adapted from the Coconut Oil: 50 Recipes for Inside + Out eBook