Strawberry Surprise

A pie for two!  Spring is finally here and I’ve discovered the perfect little dessert for a sunny day in the backyard.



*Gluten-free, sugar-free


  • 1 cup almond flour
  • 1/8 tsp sea salt
  • 1/4 tsp baking soda
  • 1/8 cup butter, melted
  • 1-2 tbl honey or maple syrup (it will be very sweet with 2 tbl)
  • 1/2 tbl vanilla extract

based off of recipe by

*double ingredients to make a standard pie size.


  • 8 oz strawberries
  • About 1/2 cup coconut cream
  • 1 tbl cocoa powder
  • honey to drizzle
  • handful of almond slices
  • cinnamon to sprinkle


  1.  Preheat oven for 350 degrees F.
  2. Combine ingredients for dough in a bowl, mixing dry first. Then stir everything together with a spatula or spoon. Should be thick and easy to mold.
  3. Press dough inside a pre-sprayed or oiled baking dish. The one I used is 7 x 5 ” inner and oval shaped. The dough covered this very well. You could use a small, circular pie pan as well. This dough will NOT cover a 10″ diameter dish. I’d recommend doubling the ingredients for that.
  4. Slice strawberries.
  5. Pour coconut cream into pie dish about 1/2 the way up. Sprinkle cocoa powder on top.
  6. Fill up the other half with lot’s of strawberries 🙂
  7. Sprinkle cinnamon, almonds, and drizzle honey on top to taste (and a dash of salt if you prefer)


8. Bake for 6-15 minutes. Crust should be a golden toasty color.



Everyday Yummy Tricks!

How I substitute healthy foods for daily ingredients:


Instead of SUGAR…


Banana   – thickener & sweetener for baking

Honey  –  baking & hot drinks

Agave   -baking, cold & hot drinks (ex. smoothies, alcoholic drinks)

Maple Syrup  – baking, cold drinks


Instead of CREAM & DAIRY…


Coconut cream has the near consistency of whipped cream– super thick and just coconut! Great over desserts (such as pies) or with a bowl of fresh berries and honey. Also for flavor & thickener in tropical smoothies.

Coconut milk is wonderful in pies, quiche, smoothies & a little bit in tea. Unlike coconut water it is slightly thicker, but nearly as rich & filling as coconut cream.


Sugar-free TRAIL MIX!


Blend nuts & berries of your choosing for on-the-go!

I love the almond & raisin combination with some freeze dried fruit! The perfect blend of tart, nutty & sweet.

And all the ingredients are whole… you aren’t eating any preservatives or extras.



Avocado is nature’s butter.

Bananas have a wonderful creamy texture as well, but a very dominate flavor.

Both are great for smoothies, baking & pudding. You can even make a mean Avocado Alfredo by throwing in a blender: 1 avocado, a handful of basil, 1/4-1/3 cup of water, and salt & pepper to taste. Creamy & guilt-free!




Have you ever bought lettuce with the roots attached?

This baby lettuce is wonderful because it lasts for weeks! I don’t need to be stressed about eating it within a week or guilty if I forget about it for awhile.

Just keep it in the fridge and peel off the layers as needed.

Chickpea Banana Flour Pancakes & Crepes

Say what? Chickpea flour, as in garbanzo beans?


Yes indeed! There are actually dozens of alternative flours:

Since almond flour is pretty expensive, I’ve started experimenting. Chickpea flour has a sharp & earthy taste, which I personally find overbearing. However mixing in some banana and maple syrup makes for a real treat. Fresh strawberries on top? Mmhmm.

Thank you Wannabe Chef and REAL for the ideas! Original recipes here:

I’ve combined aspects of these recipes into this SUPER EASY fast recipe. Enjoy!


  • 1 banana- mashed or blended
  • 1 cup chickpea flour
  • 1 1/4 cup water
  • 1/2 tsp salt
  • maple syrup to taste (I like this for extra sweet flavor, though you may also just save this to pour on afterward)
  • 1/2 tsp baking soda IF you want pancake consistency and NOT crepe consistency
  • Optional tbs of cinnamon or nutmeg
  • Optional fresh berries and some coconut cream for final topping


1. Mash a banana to the chunks or creaminess you desire.

2. Add other ingredients & mix well

3. Add baking soda if desired for pancake texture.

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4. Add oil to pan (preheat for a couple minutes so it’s warm and ready to go!) I like to use coconut oil, avocado oil, or butter. Keep the pan well oiled throughout.

5. Make those cakes! I’d recommend starting with smaller sizes until you get the hang of it. It may be crispier on the outside and very soft inside. I haven’t found a technique yet to make it more even, so that may just be the chickpea flour. I think it’s a great texture though! Reminds me a little of my favorite chocolate chip cookies as a child- crispy on the edges and just a little oozy soft in the center.

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