there are millions of smoothie bowls out there and I could probably spend the rest of my days eating a different variation (I love froot so much), but the addition of a single lime leaf to this one makes it exceptional. I have to give reid credit for first adding it to our smoothies. if it’s not in your freezer (ahem), go track some down for the 2nd time you make this smoothie bowl ;) and you’ll see the difference that it makes. you also won’t be sad to have it on hand to add to your curries, stews and soups.Read More
banana muffins baking in the oven has got to be one of my favourite smells in the world. as the maillard reaction goes down and the bananas begin to caramelize, an intoxicating, golden aroma fills the room and brings me right back to early memories of the first thing I ever baked. this version (based off a recipe from reid’s mom) is extra fibrous and filled with lots of good stuff for when you’ve been eating too much take-out and need a gut cleansing. perfect for an on-the-go breakfast, or as a snack, any time of day. we sometimes sub the bananas with pumpkin or chestnut purée to mix it up a bit. serve with a knob of butter for extra unctuousness.Read More
for not being a celiac myself, it says a lot when I say that these are my favourite chocolate chip cookies ever. they’re crispy on the outside, chewy and melt-in-your-mouth on the inside, and perfect with a glass of milk. store them in an airtight container at room temp for a couple days and they’ll go like hot cakes. I always microwave them for 20 seconds to get them back to their freshly-baked-out-of-the-oven state. my microwave sucks though, so adjust your seconds accordingly or you’ll have a melty mess. still a melty delicious mess, but not what you want. this recipe makes 36 cookies, but we always divide the dough into 3rds and freeze 2 portions in ziplock bags. whenever we’re craving some fresh baked cookies, we just defrost a bag, ball up the dough and pop them in the oven! efficiency for the win!Read More
We first encountered this unbelievable, spreadable, heaven-in-a-spoon through Jannell's good friend Meagan, who brought a jar of it back from Singapore. After trying it, Jannell couldn't stop talking about how good this was. It's essentially a pandan flavoured coconut custard, but since most of us have never encountered pandan before, that description really doesn't do it justice. It's sweet, rich and has this incredibly unique grassy flavour that comes from the pandan leaves. Please just trust us. You want this in your lives. It goes great on toast, on gf crackers as a snack, or our personal favourite application, as a replacement for maple syrup on waffles or pancakes.Read More
Coconut chia pudding is excellent either as a delicious dessert to cap off a nice meal, or as a beautiful breakfast to start your day. You can even use it as a dairy free yogurt to top off some granola if you reduce the chia seeds to 3 tbsp! This recipe is super easy, but that doesn't mean you won't be blown away by the results. It's sweet and rich, pairing perfectly with fresh seasonal fruit.Read More
Credit goes to Andrea Witzel for this recipe. This is one of the desserts that is most in line with our ethos of finding great food that happens to be gluten free. It's super light, so you always have room for a slice after a big meal, and by pairing it with a tart strawberry-lime curd the sweetness isn't overwhelming. In our rendition, we've topped it with whipped coconut cream and kaffir lime zest, but it could just as easily be made with whipped cream and regular lime zest.Read More
whipped coconut cream is really easy but it requires a bit of planning and careful purchase of the right brand of coconut milk. a lot of coconut milk is made with guar gum so that it doesn't separate, but that separation is integral to the process of making whipped coconut cream. we typically buy Aroy-D branded coconut milk since we've had typically good results with it, but any pure coconut milk will do. next, in order to get the best separation possible and to ensure the cream will whip properly, you'll need to put the can of coconut milk in the fridge for about 24 hours. it might be possible on a shorter time frame, but we've always done it overnight for dinner the next day.
1 can or tetrapack of pure coconut milk (no guar gum or xanthan gum)
1 tbsp white granulated sugar (optional)
Refrigerate the coconut milk for 24 hours to ensure separation of the cream and the water.
Open the coconut milk and scoop out the cream that's floating on top. Ideally this will be almost ice cream textured. Reserve the coconut water and any thin coconut milk for another use.
Place the coconut cream and sugar (if using) in a metal bowl and mix with either a stand mixer or a hand mixer on medium high until the cream is light and fluffy, about 4 minutes.