Cinnamon Crumble Cake – Gluten-Sugar-Dairy Free!

Screen Shot 2013-01-29 at 10.44.55 AMThank you Sugar-free Mom for sharing this! Who says you can’t have anything delicious if you have dietary restrictions. This looks great for anyone, especially those with overnight guests who are picky eaters!


  • 6 eggs
  • 1/2 cup egg whites
  • 1 (13.5 ounce) can light coconut milk
  • 2 teaspoons ground cinnamon
  • 2 teaspoons liquid vanilla stevia
  • 2 teaspoons vanilla extract
  • 2 tablespoons ground flax seed
  • 5 cups or 10 slices cubed Gluten Free bread ( I used Udi’s Omega Flax & fiber)

Cinnamon Crumble

  • 1 cup quick oats
  • 1 cup shredded unsweetened coconut
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted


Preheat oven to 350 degrees (if cooking right away). Whisk together all ingredients except bread and crumble topping. Spray a baking dish with cooking spray. Place bread into dish, pour egg mixture over bread. In a large bowl, stir together topping ingredients. Sprinkle cinnamon crumble topping over top. Refrigerate overnight and bake in the morning or bake immediately. Bake uncovered for a good 45-50 minutes until center is not visibly liquidy. Serve with fresh berries and honey if desired.


Easy “Cheesy” Kale Chips!

One of the products we both loved from the show were “cheesy” kale chips. Cheesy, in quotes, because they are dairy-free. And, gluten, soy and nut-free. AND, they are organic and raw! They only draw back is that they are expensive! So, I went to me favorite gourmet natural chef, Lisa Stimmer, and asked her for a recipe to duplicate them. She was back to me within the hour with the below. I made them that night and they were FABULOUS!Image



  • 1 large bunch curly kale (12-16 oz.) stems removed
  • 1 cup cashews (soaked for a couple hours)
  • 1 red bell pepper, deseeded
  • 2 tablespoons lemon juice (half a lemon)
  • 1/3 cup nutritional yeast
  • 1 ½ teaspoon sea salt (or to taste)
  • Dash of cayenne pepper ( or to taste –spicy)


  1. Remove the toughest parts of the kale stems (save them for a green smoothie, green juice, or add them to a stir-fry!), and tear the leaves into bite-size pieces.
  2. Wash them by submerging them in a bowl of water while lightly swishing them around with your hands so any debris can float to the top, drain them, and dry them in a salad spinner!
  3. Place kale pieces in a large bowl (you want enough room so that you can mix the coating in later without having to deal with leaves falling out of the bowl!)

To make the cheesy coating:

  1. Combine soaked cashews, bell pepper, lemon juice, nutritional yeast and sea salt in a blender or food processor (a high-speed blender like the Vitamix is best), and run for a minute or two until smooth.
  2. Add the cheesy coating to your bowl of kale and massage it in with your hands. Don’t worry too much about uneven distribution, as the big globs taste delicious in the final product!
  3. For raw kale chips (my method of choice, as they will retain the nutrients and enzymes of all the healthful ingredients!): place on dehydrator screens and dehydrate at 115 degrees until crispy. The time will vary but make sure ALL the moisture is gone and they are genuinely crunchy.
  4. Alternatively (if you don’t have a dehydrator), spread kale pieces on parchment paper on baking trays, and bake at 200 degrees until crispy, about 45 minutes (but again, all that matters is that they MUST be crunchy).

Real Jello – Sugar-free & No Artifical Ingredients!

I am ALWAYS trying to find healthier versions of desserts and here’s one I especially like. It’s home made jello without the artificial colors, preservatives, and sugar. I follow the below recipe from The Splendid Table, but instead of using fruit juice which is high in sugar, I add flavored stevia drops, (my favorite is grape) and skip the additional sweetener. You just don’t seem to need it with the stevia. But remember all stevia is NOT the same – look for organic with NO added dextrose or other ingredients. Bedsides being bad for you, it tastes bitter. SweetLeaf is the one we recommend.

Full disclosure: It will be clear and not be purple and that’s a little weird initially. I experience the same thing with my root beer (root beer stevia drops and seltzer water), but you get used to it 🙂

  • 2 cups fresh or good-quality bottled fruit juice or puree
  • 1 envelope (1/4 ounce) unflavored gelatin
  • 2 to 3 teaspoons fresh lemon juice (optional)
  • Sugar, honey, maple syrup, or fructose to taste (optional)
  • 1. Pour 1/2 cup of the fruit juice into a medium glass bowl or measuring cup and sprinkle the gelatin over it. Let stand for 1 minute.
  • 2. In a medium saucepan, bring the remaining 1-1/2 cups fruit juice to a boil. Stir into the gelatin mixture until dissolved. Add the lemon juice and sweetener to taste, if desired. Pour into individual bowls or into one bowl. Let cool, then refrigerate for several hours, until set. You can prepare the “Jell-O” up to 5 days ahead.