I highly recommend adding pumpkin and squash purée into baked recipes. It lends sweetness and moisture, and can be used to replace some or all of another ingredient. This recipe is based on my popular recipe for blondies, found on my site and in one of my cookbooks. I reduced a bit of the almond butter and …
Banana Snack Cake
My banana bread recipe using almond and coconut flour has received much love over the years. I remember when I made it during a midday break from work, while the kids were in school. It turned out great on the first try, which gave me greater confidence to try more recipes with both almond and …
Roasted Figs & Cashew Cream Cheese {dairy free}
Roasting figs transforms these purple bulbs of super fruit into juicy, sweet packets that can then be turned into a snack, an impromptu fruit spread, or full-on dessert. Roasted figs also pair well with creamy cheese, and in this recipe I use cashew cream cheese to keep it dairy free. I’ve been turning to cashews …
Berry Crumble {grain free}
Berries are my candy. I grow them, munch on them, bake them, and jam them. I mostly eat blueberries, strawberries, and raspberries, but occasionally I’ll venture off to blackberries, marionberries, and huckleberries. Here is my latest go-to berry crumble. You will love how easy this recipe is and it takes less time than traditional crumbles. …
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.
One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →
Quick & easy recipes
