gluten free dessert

Fruit Crisp

We had this every fall growing up -- made with apples.  Best right out of the oven with a scoop of vanilla bean ice cream, or a few spoonfuls of vanilla yogurt, it does not disappoint!  This can be made with any fruit that's in season (peaches pictured here). 

And, I've lightened it up a bit!  Loads of butter, sugar or processed flour not required. 👌🏼

peach crisp.jpg

What You'll Need:

6 c fresh fruit, rinsed and sliced 

local honey to drizzle


For the topping:

1 c gluten free rolled oats 

1/2 c almond flour 

1/2 tsp cinnamon

1/4 tsp salt

1/4 c coconut oil + more to grease pan

2 Tbsp raw sugar 

Preheat oven to 375*

Grease baking dish with coconut oil, and evenly arrange raw, sliced fruit.

In a large bowl, combine remaining ingredients.  The coconut oil will make it chunky.  Totally normal.  

Sprinkle mixed topping atop fruit, and pop into preheated oven for 30 minutes.

Enjoy right out of the oven, with a few spoonfuls of full fat vanilla yogurt, or #treatyoself to a scoop of a vanilla bean ice cream! 

Serves 4-6

Mango Frozen Yogurt

Sometimes you really want ice cream.  This is a perfect substitute.  Bonus?  The kids will never know ;) 


What You'll Need:

10 ounce bag frozen mango 

3/4 c full fat, grass fed vanilla yogurt (regular or Greek)

Combine ingredients in high power blender (Vitamix, Blendtec, Ninja...).

Use blender stick to mix as you gradually increase the speed to med/high.  

Scoop into bowls and ENJOY! 

Serves 2-3 sweet bellies. 

Vanilla Cake with Chocolate Frosting

We made this cake for Ziggy's second birthday, and it was perfection. No sugar required, and gluten free to boot.

1 c almond flour
1/2 c coconut flour
2 tsp baking powder
1/2 tsp sea salt

3/4 c unsalted butter, divided use
1 c honey, divided use
4 large eggs
1/4 c unsweetened almond milk + 3 Tbsp
1 tsp vanilla extract
2/3 c unsweetened cocoa powder


Preheat oven to 350*

Coat a 9 inch round baking pan with spray; set aside

Combine flours, baking powder and salt in medium bowl. Set aside. 

Cream together 1/2 c butter, 3/4 c honey using a mixer. Add eggs one at a time; beat until blended. Mix in 1/4 c milk and extract.

Add flour mixture, beat until creamy.

Pour batter into prepared pan. Bake 25-30 minutes, or until a fork comes out clean.

Meanwhile, prepare frosting: 

Combine 1/4 c butter, remaining 3 Tbsp almond milk. Beat until blended. 

Add cocoa, beat until blended, scraping sides as needed. Slowly add remaining 3/4 c honey.

Once cake is cool, spread evenly with frosting. Top with whatever your heart desires!


Recipe from the Fixate cookbook.

Serves 12