meet your new favorite dessert — hello, berry clafoutis



I saw the apricot rhubarb clafoutis when I first flipped through the My New Roots Cookbook earlier this spring, and couldn’t wait to try this simple, yet ‘fancy’ sounding dessert.

Clafoutis (cla – foo – tee), is a custard-like treat with fruit as the star. The best part is you can adapt it to whatever is seasonal and abundant. This summer, I’ve tried versions with plums, peaches, and berries. While all were delicious, I particularly enjoyed the combination of blackberries and blueberries that I’m sharing with you.

Add all ingredients to the blender, pour over fruit, bake – and you’re all set.

It’s wonderful served with a coconut whipped cream for a mildly sweet, seasonal dessert. I am also partial to serving this clafoutis cold for breakfast with plain yogurt. Would be a welcome addition to a brunch spread, too.

I’m already looking forward to fall versions with figs and pears…




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Berry Clafoutis

3 eggs
1/2 cup coconut milk
1/2 cup maple syrup
1 tablespoon vanilla
1/3 cup almond flour
1/3 cup oat flour
1/2 teaspoon sea salt
1 1/2 cup berries (I like using blackberries + blueberries)
coconut oil or ghee (for greasing pan)

Procedure: Preheat oven to 350. Grease a tart or pie pan (or a shallow, oven-proof baking dish) and set aside.

Add eggs, maple syrup, coconut milk and vanilla to blender. Add oat flour, almond flour, coconut sugar, and salt to a small bowl, whisk to combine. Add flour mx to blender and puree until smooth Spread fruit in an even layer on bottom of tart pan, and pour batter over.

Bake for 35-40 minutes, until clafoutis is golden.

get your seasonal sweet fix – pumpkin muffins with cinnamon almond glaze


Ready to get your pumpkin fix? It’s that time of the year when pumpkin is stealthily sneaking into our desserts, breads, coffee — and even hummus and potato chips.

While the trend is totally at a saturation point, there’s no denying the appeal. Creamy, mild and subtly sweet pumpkin puree pairs perfectly with complex spices like cinnamon, ginger, nutmeg, and cloves that combine for the aptly named, ‘pumpkin pie spice.’ As I’ve said before, I like adding pumpkin (and accompanying spices) to smoothies, oatmeal, yogurt, and chia bowls. It’s also the perfect muse for seasonally inspired baked goods.

I set out to make a pumpkin bread, and experimented using a loaf pan, cake pan, and finally in muffin cups. The muffins were my favorite — though this recipe can be used in any form you prefer. I listed the variation in cooking times below. The best news? These whole grain, gluten-free treats are minimally sweetened with mineral rich coconut sugar and maple syrup which allows it to effortlessly transition from breakfast, snacks, and/or dessert with ease. .

The glaze is optional — though highly recommended. Easily made with almond butter, almond milk, maple syrup, and cinnamon, it adds just the right touch of sticky sweetness.

Pumpkin Cake with Cinnamon Almond Glaze


2 eggs
1/3 cup coconut oil, liquified
1/3 cup maple syrup
1 cup pumpkin
2/3 cup coconut sugar
1 ½ cup oat flour
½ cup almond flour
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon salt


Preheat oven to 350. Grease 12 muffin cups with coconut oil (or use muffin liners).

In a large bowl, whisk together eggs, oil, maple syrup, pumpkin, and coconut sugar. In a smaller bowl, whisk together flours, pumpkin pie spice, baking soda, and salt. Gently fold into wet ingredients. Fill muffin cups about 2/3 of the way.

Bake for 20 – 22 minutes. Let cool slightly. Remove from pan and drizzle with cinnamon almond glaze.

Cinnamon Almond Glaze


1/3 cup almond butter
¼ cup unsweetened almond milk
1 tablespoon maple syrup
½ teaspoon cinnamon


Whisk together all ingredients.

+ add 1/2 cup of mini chocolate chips, dried fruit (currants, raisins, chopped dates, etc), or chopped nuts (pecans, walnuts, almonds)
+ want to make it vegan? substitute 2 flax eggs (1 flax egg = 1 tablespoon ground flax mixed with 3 tablespoons water)
+ bake in mini muffins for 15, or a loaf pan for 55-60 minutes, or 9 x 9 cake pan for 30

coconut sugar simple syrup


I posted a few months ago about why I stopped using agave nectar, and received a lot of comments and emails asking about health-supportive alternatives that are not as processed. I mentioned coconut sugar, but the truth is, its not as easy to dissolve in beverages like coffee, tea, and smoothies. It’s granule texture is a bit ‘toothsome’ in oatmeal or yogurt, making it a less than perfect substitution.

I was in New York City a few weeks ago, and always love visiting the latest and greatest healthy spots. One of my favorites was the paleo focused, Hu Kitchen, located near union square that dishes out real, natural foods and was gluten and grain free. If you make it there, get the kale and egg sandwich on a coconut flour biscuit – it was incredible! But I digress… Gingersnap’s Organic in the East Village was another highlight of my weekend. It offers fresh, inventive, and raw, plant-based dishes. What I noticed about both of these restaurants was that they had a coconut palm sugar simple syrup available for customers to add to their coffee and teas. I poured a bit into my fresh almond milk chai latte, and it added just the right touch of natural, earthy sweetness.

I was set on recreating this staple to have on hand at home, and am excited to share it with you. Drizzle this syrup into drinks, oatmeal, yogurt, chia bowls … and whatever else your heart desires. Coconut sugar is low-glycemic and high in vitamin, iron, potassium, and zinc. Your reliance on agave nectar will soon be a thing of the past…

Coconut Sugar Simple Syrup


1 cup coconut palm sugar
1/2 cup water


Place palm sugar and water in a small sauce pan. Turn heat to medium, and let simmer, whisking occasionally until sugar is fully dissolved. Reduce heat to low, and continue to simmer until the syrup is thick and caramel colored. Let cool and transfer to a container for easy pouring.