Pumpkin Spiced Whoopee Pies

What are they like?

-Lightly spiced, moist '“cakes”

-Pillowy soft nutmeg-cinnamon filling

gluten free dairy free whoopee pie recipe


This recipe can made as cupcakes or a cake, instead of whoopee pies. Although if you wish to make a 9-inch round cake, it would need to be doubled.

Makes about 8 whoopee pies, this recipe can be doubled

3/4 (96g) cup flour
1/2 tsp baking soda
1 tsp psyllium powder
1/4 tsp salt
Spices: 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/4 tsp allspice, 1 tsp cocoa powder (optional)

1/4 cup plus 2 tbsp (64g) sunflower oil
1/2 cup (100g) sugar
1 egg

1/4 cup (19g) apple sauce

Filling (see note)
1 stick (113g) butter or vegan substitute like Earth Balance, at room temperature
1 cup (125g) powdered sugar, or to taste
1/8 tsp cinnamon
1/8 tsp nutmeg
salt to taste


1. Preheat the oven to 350°F.
2. Grease two whoopee pie pans even if they are nonstick, for about 18 whoopee pies.
3. In a medium bowl whisk together the dry ingredients.
4. In another medium bowl whisk together the wet ingredients. Add the dry to the wet ingredients and stir just until the lumps are gone.
5. Bake for 8 minutes or until the pies bounce back when the center is pressed on.
While they bake, prepare the buttercream. In a medium sized bowl mix together all of the filling ingredients.
6. Once the whoopee pies have cooled, they can be frosted and stored at room temperature for two days or in the fridge for 5 days.

Alternatively you can make a Swiss Meringue Buttercream which is great for Whoopee Pies. Or you can make a traditional buttercream and substitute some Marshmellow Fluff for some of the powdered sugar.

Here is a Swiss Meringue Buttercream recipe: https://prettysimplesweet.com/swiss-meringue-buttercream/


Maple Bourbon Pecan Tart

What is it like?

-Hint of bourbon

-Oodles of pecans & chocolate

-Crisp & Nutty

gluten free pecan pie recipe


1 10-inch tart crust (I used this recipe)
3/4 cup coconut sugar or brown sugar
1/2 cup maple syrup, at room temperature or slightly warm
3 organic eggs, at room temperature
1/2 teaspoon sea salt
4 tbsp butter or shortening, melted and cooled
1/4 cup gluten free bourbon (you can find a list here)
1 tsp vanilla extract
1 2/3 cups raw pecan halves
1/2 cup dark chocolate pieces or chocolate chips, optional (if not using then add 1/2 cup extra pecans)


  1. Par bake a 10-inch tart crust (or 9-inch pie crust) until firm but not browning. If the crust is just starting to tan on the edges that is okay, but you’ll end up with an extra crispy crust.

  2. Preheat the oven to 350° F. In a large bowl whisk together all of the ingredients except for the pecans and chocolate chips. Next, stir in the pecans.

  3. When the tart crust is done par baking, sprinkle the chocolate chips over it. Let the crust rest for a minute or two and then using a spatula spread the melted chocolate chips so that there is a thin, even layer of chocolate on the crust.

  4. Pour the pecan mixture into the crust and bake for about 25-30 minutes, just until the pie puffs up in the middle. Once it puffs up, remove it immediately and allow it to cool.

Once the pie is cool, it can be covered with foil or put in an airtight container and stored in the fridge for a few days. The crust will soften some over time.

Classic Apple Pie

gluten free dairy free apple pie recipe


6 medium apples, peeled and sliced thinly into bite sized pieces (about 5 cups of chopped apples)
Zest of 1 lemon, plus 1 tbsp juice
1 tsp vanilla
3/4 cup brown sugar
2 tbsp cornstarch
1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, dash of cloves (optional)
3 tbsp butter or Nature’s Balance buttery spread, optional

egg wash: 1 egg whisked with 2 tsp cold water
Sprinkle with 1 tbsp sugar and 1/2 tsp cinnamon


  1. Prepare two pie shells.

  2. Slice the apples and place in a large bowl.

  3. In a small bowl whisk together the sugar, cornstarch, cinnamon, ginger, nutmeg, and cloves. Sprinkle the mixture over the apples and toss to coat.

  4. Pour apples into the prepared pie crust. Cover with the top pie crust and crimp crust together.

  5. Bake pie at 375°F for about 25 minutes and then lower temperature to 350°F and bake until juices are bubbling and the crust is golden, about 15 minutes. If the edge of the crust browns too much crimp some foil around it to protect it.

Cool for at least 10 minutes and serve with ice cream or whipped cream (or whipped coconut cream!). This pie will keep in the fridge for a few days, but the crust may soften.


Pie Crust Recipe

Makes one 9-inch pie crust, for a top crust just double the recipe

1 ¼ cups (190 g) flour mix (see note)
1 tbsp (14 g) sugar
2 tbsp (16 g) cornstarch
1 tsp psyllium husk powder or xanthan gum
½ tsp salt
8 tbsp (113 g) butter or coconut oil (or Earth Balance buttery spread*)
2 tsp grapeseed oil or preferred oil
1 egg
1 tsp vanilla
about 2-4 tbsp very cold water


  1. Slice refrigerated butter into about 8 equal sized pieces and place in a bowl in the fridge while you prepare the flour. (If you use a soft shortening, like Earth Balance, place it in the freezer for about fifteen minutes prior to adding it to the recipe. This is important because Earth Balance tends to be softer than butter and you don’t want the shortening to melt when added to the flour.)

  2. In a large bowl, whisk together the flour mix, sugar, cornstarch, psyllium, and salt. Pour it into the food processor and add the butter. Pulse a few times until you see pea sized pieces and some large chunks of butter.

  3. Add 2 teaspoons oil and pulse very briefly.

  4. In a small bowl whisk together the egg, vinegar and vanilla. Add mixture to the flour and pulse briefly. You should see pea sized chunks of butter.

  5. Pour the contents back into the large bowl. Add three tablespoons of ice water and mix gently with your hands or a spoon. The dough should still look pretty dry. Add more water if necessary until when you can squeeze the mixture together between your fingers it forms a dough.

  6. Pour dough into a ziplock back, close the bag, and form a disc. Refrigerate for a minimum of twenty minutes.

  7. Flour a surface and pour dough onto it. Then lightly flour work surface**, top of dough and rolling pin. Roll dough out to about a 10-inch diameter circle.

  8. Transfer the dough to a 9-inch pie pan, lining the tin with the dough. Cut off excess dough and refrigerate until ready to use.

  9. *This recipes has been tested using Earth Balance and results in a tender, but fairly crumbly crust. You can also try other kinds of shortening. Coconut oil also works well for pie crusts but it has not been tested with this recipe yet.

**I recommend using a large cutting board or the back of a cookie sheet placed over a damp towel to prevent the cutting board from slipping.


Flour Blend

This is the flour mix/blend I use unless otherwise specified:

4.5 cups (495g) brown rice flour (see note)
1.5 cups (219g) potato starch
3/4 cup (81g) tapioca starch

I recommend Authentic Foods superfine brown rice flour because the grind is smaller than a lot of other brands.

You can find it on Amazon or here:

One-bowl Paleo Brownies with Cassava Flour

What are they like?



-Filled with nuts

Paleo brownies with cassava flour


Makes 8-10 brownies

2/3 cup coconut sugar
1/4 cup plus 1 tbsp coconut oil, melted
1 egg
3 tbsp cocoa (15g)
1 tsp vanilla
1/4 cup plus 1 tbsp gluten free cassava flour
1/8 tsp salt
1/2 cup walnuts or other nuts


  1. Preheat the oven to 350°F and lightly grease a 9 x 5 inch bread pan with melted coconut oil.

  2. Whisk together the sugar, coconut oil, egg, cocoa, salt, and vanilla.

  3. Next stir in the flour just until it is incorporated, then stir in the nuts.

  4. Baked for about 12 minutes until the brownies have puffed up and a toothpick inserted comes out clean or with a crumb or two attached.

    Note: that the brownies will rise in the oven and then “fall" when they cool and become a more typical dense brownie.

Quick Cognac Caramel Sauce

What is it like? 

- Deep caramel flavor without all the work

- Deliciously boozy

- Great leftover 

cognac caramel sauce


This recipe dresses up your average breakfast, dessert, or fruit. It's also great in hot chocolate. To make it kid friendly, set some aside before adding the cognac. 

Prep 5 minutes 

1/2 cup coconut sugar
1/4 cup nondairy milk
2 tbsp butter or vegan butter (you can use 1 tbsp mild oil instead if needed)
1/8 tsp salt
1 tbsp, plus 1 tsp cognac (Henessy brand works well) 

Combine all of the ingredients for the sauce (except the cognac) in a small sauce pan and place over medium heat until it simmers. Allow the sauce to cool slightly before adding the cognac.