Chocolate Fudge Pops
    Fudge layer
  • 1 1/4 cups canned coconut milk, shaken (lite or full fat)
  • 1/2 cup creamy cashew butter
  • 8 large Medjool dates, pitted
  • 1/4 cup cocoa
  • 1 tsp vanilla

  • Lighter layer
  • 3/4 cup coconut milk
  • 1/4 cup creamy cashew butter
  • 4 large medjool dates pitted
  • 1/2 tsp vanilla

Set up 6-8 small 4 oz cups with Popsicle sticks. First make the light layer by adding coconut milk, cashew butter, pitted Medjool dates, and vanilla extract to blender or food processor. Scrap down the sides as needed.

Place in a bowl. Then add the chocolate fudge ingredients and blend again. Pour some of the chocolate mixture into cups filling them 1/3 of the way, then add the lighter layer followed by another layer of chocolate. Top with crushed coconut flakes, bee pollen or cocoa nibs or a combo of all 3. Place a Popsicle stick into each cup and freeze for at least 6 hours.

To remove fudge pops from molds, you can let the molds sit out at room temperature for about 5 minutes, then gently apply pressure around mold to loosen before removing. Full fat canned coconut milk will provide a creamier texture but you can also use lite canned coconut milk.

Blended Fruit Ice Cream 2 Ways
  • 1 16 oz. Bag frozen strawberries
  • 1 cup frozen peaches
  • 3/4 frozen mango
  • (Adjust fruit to taste)
  • 1/2 cup almond or cashew butter (sun butter can be used for nut free but will have a stronger taste)
  • 1/3 cup almond milk ( or other parve milk)
  • 1-3 tablespoons honey optional (you can sweeten with banana or use more mango for a naturally sweeter option or omit the honey for a more tart flavor)

For soft serve: Blend together in a food processor fitted with a S blade. Be patient and don't add additional milk otherwise the ice cream will be too thin.
Once a soft serve forms scoop desired about into bowls, top and enjoy!

For hard scoopable ice cream: Spread the soft serve ice cream into a 9×13 pan. Freeze for 3-4 hours not longer or it will be too hard. Cut into small squares. Blend up squares in food processor fitted with S blade. Don't add milk or water unless absolutely necessary. Refreeze in a flat container or scoop a few scoops into separate pint size containers to freeze individual portions. Defrost for 15-20 minutes before scooping, topping and serving.

Great topping options:

  • Cocoa nibs
  • 55-72 percent chocolate chips
  • Nuts
  • Coconut flakes
  • Grain free granola (recipe in breakfast breakthroughs)

Silan Ice Cream
  • Coconut cream skimmed off the top of 1 13.5 oz can of canned coconut milk at room temp
  • 1/2 cup gefen unsweetened coconut milk
  • 1/4 cup Silan
  • 1/4 cup honey (can use less or omit completely)
  • 2 tsp vanilla extract.

Add all ingredients to an ice cream maker and follow directions on ice cream maker.

Alternatively, if you don’t have an ice cream maker, combine all ingredients in a blender and blend up. Freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture.(While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.)

Chocolate Mousse
  • 7 ounces 72 percent dark chocolate chips
  • 1/2 cup unrefined extra virgin coconut oil
  • 7 eggs separated
  • 1/2 cup coconut sugar

Preheat oven to 350° F. In a small pot, combine the chocolate chips and oil and cook on low until smooth and melted.

In a standing mixer mix the egg whites until stiff. Whisk the yokes with the coconut sugar and add to melted chocolate and stir. Pour the mixture into the snow and mix on medium speed until just combined.

Line a round 8 inch spring form with coconut oil. Pour in 1/3 the mixture and bake for 15 min. Remove from the oven.

The mouse may rise while baking and then fall when cooling. Top with remaining 2/3 mousse mixture and freeze until solid.

Remove from freezer 20 minutes before serving and slice.

Chocolate chip cookie Crunch topping perfect on top of mousse, ice cream or cheesecake

Perfect on top of mouse, ice cream or cheesecake

  • 2 cup Rorie's grain free mix or almond flour
  • 1.5 tablespoon honey
  • 3 tablespoon coconut oil
  • 1/3 cup 72 percent chocolate chips

Preheat oven to 350° F.
In a small bowl, mix the flour, honey, and oil with a spoon at first and then with your hands until a crumble forms. Try to make the crumble peices bigger to get a chunkier crumble as appose to a crumb like crumble).

Line a cookie sheet with parchment paper and bake for about 10 minutes. Remove from the oven and while it's still hot add the chocolate chips and mix. (Leave the crumble peices bigger so there is more of a bite).

Store in a airtight container at room temperature.
Use this cookie crumble on top of full n free ice cream, cheesecake or chocolate mousse.

Creamy Cheese Cake
    Cheesecake Crust-
  • 1 cup almond flour
  • 1⁄4 cup butter or palm shortening
  • 1⁄2 tbsp. honey

  • Filling-
  • 1 lb. farmer cheese
  • 1 5.3oz. container plain unsweetened Greek yogurt
  • 3 eggs
  • 1/3 cup honey *
  • 2 tsp. vanilla extract
  • 1⁄2 tsp. lemon juice
  • 1 tsp. grated lemon rind
  • 1 tbsp. arrowroot starch, optional but recommended to produce a firm texture

Crust: Preheat oven to 300°F. Lightly grease an 8- or 9-inch round springform pan. Combine crust ingredients, then press the batter into the pan to create a crust. Bake for 15 minutes. Allow to cool completely before using for cheesecake.

Filling: Preheat oven to 350°F. With a hand blender, blend farmer cheese and yogurt. Add remaining ingredients and mix until a thin batter forms. Pour batter on top of cooled crust. Bake for 50-55 minutes. Allow the cake to cool completely, then cover and refrig- erate overnight before serving. Top with fresh berries, berry sauce or bursting blueberries (see below).*For a sweeter cheesecake, adjust honey to 1⁄2 cup. If you have a “Full ‘N Free pallet,” decrease honey to 1⁄4 cup.

Berry Topping: 1 cup frozen blueberries1 cup frozen strawberries, thawed somewhat and slicedCombine berries in a bowl, cover and allow to defrost overnight. A saucy topping will be produced with nothing added but natural fruit!

Bursting Blueberries: Place fresh blueberries in a small pot over medium-low heat. Cover. Let the blueberries cook for a few minutes until they start to burst. For beautiful variation, add fresh blueberries to the bursting blueberries when serving.

Better Blender Cheese Tarts

This recipe took many attempts to get right. Once I tasted the first batch, I was driven to make it work. If  you can’t get hold of my grain free mix, you can substitute with almond flour, but it will not have the same outcome. I tried it both ways and my taste testers (hubby and kids) all liked the mix version better,  but they agreed that the other was good if you didn’t try the other one first! Enjoy this treat for Shavuos and all year round – from my kitchen to yours.

  • 2.5 cups Rorie’s Grain Free Mix*
  • 3 eggs
  • 1 tbsp. avocado oil or melted coconut oil
  • 1 tsp. coconut nectar or honey

  • Cheese Filling
  • 1 lb. farmer cheese
  • 1 5.3-oz. container Bethel Creamery Organic Greek yogurt
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 tbsp. Rorie’s Grain Free Mix*
  • ¼ - ⅓ cup coconut nectar or honey

Preheat oven to 325°F. Grease 14 metal muffin tins with coconut or avocado oil.

In a medium size bowl, combine dough ingredients. Mix well, either by hand or with an electric mixer,  until a soft dough forms. Divide dough into 14 small balls, around 1.2 oz. each. Press dough into the bottom and up the side of each of the muffin tins to form a cup shape. Par bake for 5 minutes. Remove  and allow to cool.

Meanwhile, combine filling ingredients in the large cup of a Nutribullet or blender. Blend for 1-2 minutes  until it reaches a creamy, smooth consistency. Do not skip this step and do not attempt to mix by hand or with an electric mixer. If you do, your batter will be clumpy. Top each muffin cup with 3 tbsp. of the cheese filling. Return to oven for 20-25 minutes. Allow tarts to cool completely before removing from the muffin tins. Use a soup spoon to remove any  stuck batter around the sides, then carefully lift each tart out of its muffin holder. Refrigerate and serve cold. Top with fresh berries or drizzle melted nut butter or dark chocolate on top.

Better-For-You Brownie Cheesecake
Gluten-Free Brownie Crust:
  • 1/2 cup Gefen Almond Flour
  • 1/4 cup Gefen Unsweetened Cocoa
  • 2/3 cup coconut sugar
  • 1/4 teaspoon baking powder
  • 1/2 cup avocado oil or oil of choice
  • 2 eggs
  • 1 teaspoon Gefen Vanilla Extract

Cheesecake Filling:
  • 1 pound farmer cheese
  • 1, 6-ounce container plain unsweetened Greek yogurt
  • about 1/3 cup Gefen Honey (see note)
  • 3 eggs
  • 2 teaspoons Gefen Vanilla Extract
  • 1/2 teaspoon lemon juice plus 1 teaspoon grated lemon rind
  • 1 tablespoon arrowroot starch (optional, but recommended to produce a firm texture)

For the Crust:
Preheat oven to 350 degrees Fahrenheit.
In a large bowl or the bowl of a standing mixer, combine dry ingredients.

Add wet ingredients and mix until a smooth batter forms (use a hand mixer if you’re not using a standing mixer). The batter will be a little thicker than a typical brownie batter.

Spray an eight- or nine-inch round springform pan with oil. Pour in batter and spread with a spatula or back of a spoon.
Parbake for 15 minutes on the center rack.

For the Filling:
With a hand blender, blend farmer cheese and yogurt. Add remaining ingredients and mix until a thin batter forms. Pour batter on top of cooled brownie layer. Bake for 50 minutes.

Note: For a sweeter cheesecake, adjust honey to 1⁄2 cup. If you have a "Full ‘N Free palette," decrease honey to 1/4 cup.

To Serve:
Allow the cake to cool completely, then cover and refrigerate overnight before serving. Top with fresh berries or as desired.

Basic Grain Free Pie Crust
  • 3/4 c unsweetened shredded coconut flakes
  • 1/2 c + more as needed grain free mix
  • 2 tbsp coconut oil , at room temperature
  • 1 egg
  • 2 tablespoons maple syrup
  • 1/2 tsp  vanilla extract

Place coconut in food processor until finely ground. Add grain free mix, coconut oil, egg, maple and vanilla. Process until a ball of dough forms( this can be done by hand as well).

Form into a ball and wrap in plastic and chill 20 minutes.

Grease 2 pieces of parchment paper. Unwrap dough and place on greased parchment; cover with second piece of greased parchment and then using a rolling pin or by hand flatten/ shape to fit your pie pan.

Preheat oven to 350.

Poke holes in bottom of pie crust. Bake 20-25 mins remove from oven and cool.

If you want your crust darker gently and very carefully slice pie crust out of pie pan and transfer to a real metal baking sheet and bake until desired shade of golden brown.

Apple Crisp
  • 5-6 pink lady apples, peeled and chunked
  • ¾ cup unsweetened applesauce
  • ½ tsp. cinnamon

  • Crumble
  • 1 cup Rorie's Grain Free Mix or almond flour
  • ½ tsp. cinnamon
  • ½ tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 3 tbsp. coconut oil, at room temperature
  • 2 tbsp raw honey (optional)

Preheat oven to 350°F.

Combine chunked apples with applesauce and cinnamon. Place in a lightly greased 10-inch round casserole dish or glass Pyrex dish (I do not suggest using an aluminum pan).
You can also divide the mixture into ramekin cups.

Mix all crumble ingredients together with a spoon until the mixture gets crumbly. Sprinkle over apple mixture and bake uncovered for 1 hour.

Lemon Berry Crumble Pie
  • 1.5 c  fresh Blueberries
  • 1/2 fresh squeezed lemon
  • 1 1/2 cup fresh or frozen strawberries
  • 1/2 tbsp raw honey (optional)
  • 1/2 tbsp Rorie's Grain Free mix

  • Crust:
  • 1 cup Rorie's grain free mix
  • 2 tbsp coconut oil ; softened
  • 2 tbsp pure maple syrup or raw honey
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

  • Crumble:
  • 2 tbsp smooth almond butter
  • 2 tbsp coconut oil , softened
  • 2-3 tbsp raw honey (to taste)
  • 1/2 fresh squeezed lemon
  • 1/2 tsp vanilla extract
  • 1 1/2 cup Rorie's grain free mix
  • Pinch of salt
  • 1/4 tsp baking soda ( optional)

Filling:In a medium saucepan add berries, juice, and honey and cook over med/low heat stirring periodically. Once mixture is cooked and released a lot of the liquid, add the grain free flour and stir to thicken. Watch carefully so it doesn’t burn.

Transfer to a container, cover and chill in the fridge while you prepare the crust and crumble.

Crust:Preheat oven to 350 degrees.

Combine ingredients for the crust. Mix together with a spatula and then using your hands. It should have the consistency of wet sand, slightly dry but will stick together if you squeeze it.

Press crust into a greased or parchment lined baking dish or divide between 12 individual ramekins. Bake for 10 minutes. Remove crust from oven and spoon chilled filling over crust.

Crumble: Combine almond butter, oil, honey, lemon juice, vanilla, salt and optional baking soda.

Sprinkle over fruit and bake at 350 for 25-30 mins.
Cool completely to allow fruit to set.

Serves 10. Either 10 - 3in ramekins or 1 9-9.5in round glass pan.

Cinnamon/Coffee Streusel Crumb Cake
  • 2 cups rories grain free flour
  • 1.5 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 3 eggs1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoon vanilla extract

  • Topping:
  • 1/2 cup rories grain free flour
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil 2 teaspoon cinnamon *
  • 1/2-3/4 teaspoon coffee- dissolved in a little hot water
  • 1 tablespoon maple syrup

*for cinnamon streusel omit coffee.

Preheat oven to 325 °F.

In a one bowl, whisk together eggs, almond milk, maple syrup, coconut oil, and vanilla. Fold wet mixture into dry mixture to combine.

In a separate bowl combine crumble ingredients and mix first with a fork and then with hands until a chunky crumble forms.

Pour half the batter into lightly greased 8" bundt pan, sprinkle half the crumbs, pour the rest of the batter carefully, sprinkle the rest of the crumbs on top.

Bake for 1 hour

Dip the Apple in the Honey Cake
  • 5 small or 4 large gala or macintosh apples (gala is best and smaller apples are preferable. Peel and sliced into thin moon shape)
  • 1/2 cup unsweetened gefen apple sauce
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/3 cup of avocado oil or melted coconut oil
  • 4 eggs beaten
  • 1 cup Rories grain free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon

Mix the wet ingredients with the sliced apples. Combine the dry ingredients and fold them into the apple mixture.

Line a spring pan with parchment paper and spray the sides with oil. Pour apple mixture into the pan and bake on a cookie sheet for 45 minutes or until golden on the top.

Allow to cool and run a knife around the sides to loosen. Open spring pan and remove the cake.

  • Using parchment paper will ensure an easy removal from the spring pan
  • Feel free to mix red and green apples for a less sweet outcome.
1 Bowl Ultimate Grain Free Marble Cake
  • 1 3/4 c @fullnfree grain free blend
  • 1/4 c unsweetened coconut milk
  • 3/4 c sugar OR 1/3 C Honey
  • 1/2 c avocado oil
  • 3 eggs ( For additional fluffiness add an additional 3 large egg whites)
  • 3/4 tsp baking soda
  • 1/2 tsp Apple cider vinegar
  • 1/4 tsp fine sea salt
  • 2 tsp - 1 tbsp vanilla extract
  • Home made chocolate syrup or store bought

Preheat oven to 350 degrees and grease a 9x13 inch pan.
Add all ingredients (aside for flour and chocolate syrup in a medium size mixing bowl)
Once everything is combined add flour and mix until flour is combined with wet ingredients.
(DO NOT OVER-MIX) let sit 5 mins ( it’ll thicken slightly)
Pour batter into 9x13 pan and drizzle chocolate syrup over the top.
using a skewer or a knife swirl to create a marble effect ( make sure you get it into the batter below the surface) Bake for 30 mins or until top is set and edges are golden brown.

    **Homemade chocolate syrup
  • 1 cup water
  • 1/2 cup maple syrup
  • 3/4 c cocoa
  • 1 1/2 tsp vanilla extract

  1. In a med saucepan, whisk water and maple syrup.
  2. Bring the water/syrup mixture to a boil.
  3. Once boiling, reduce the heat to low.
  4. Whisk the cocoa powder into the water/syrup mixture until the powder is fully dissolved.
  5. Simmer for 2 minutes.
  6. Add vanilla and a pinch of salt
Grain Free Brownies
p>These don't fully freeze in the freezer, they have a delicious fudge like texture straight from the freezer.

  • 1 cup Rorie’s Grain Free Flour Mix
  • 1½ cups coconut sugar
  • ½ cup unsweetened cocoa
  • ½ tsp. baking powder
  • 4 eggs
  • 1 cup melted coconut oil or avocado oil
  • 2 tsp. vanilla extract

Preheat oven to 350°F.

In a large bowl or the bowl of a standing mixer, combine dry ingredients. Add wet ingredients and mix in a standing mixer or with a hand mixer until a smooth batter forms. The batter will be a little thicker then a typical brownie batter.

Spray a 9X13 pan with oil. Pour in batter and spread with a spatula or back of a spoon.
Bake for 30 minutes on the center rack of your oven.

Flourless Sugarless Chunky Monkey Brownies
  • 4 eggs, separated
  • 4 very ripe bananas
  • 2 tsp. vanilla
  • 1 16 jar cashew butter
  • 2 tsp. baking soda
  • ½ cup unsweetened cocoa
  • 1-2 tbsp honey optional (most people find this unnecessary)
  • Optional Toppings
  • 1 cup mini chocolate chips or ½ cup cacao nibs
  • 1 cup chopped walnuts or any preferred nuts
  • ½ cup coconut flakes

Preheat oven to 350°F. Grease a 9x13 -inch pan or 20 muffin tins and set aside. Alternatively, line muffin tins with parchment paper cups. Beat egg whites until stiff. Slowly incorporate yolks and bananas. Mix for 2-3 minutes until very smooth. Add vanilla, cashew butter, baking soda, cocoa and honey if using and mix well. Pour batter into prepared pan or tins. To prepare topping, combine topping ingredients and press lightly into brownie to adhere. Bake for 20-22 minutes for muffins or 25-30 minutes for a pan.

Yields 20 Brownies

Real deal chocolate chip cookies 2 ways

Yield 38-44 cookies

  • 3/4 c avocado oil
  • 1 c coconut sugar
  • 1/2 granulated white sugar OR 1/4 cup honey
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp baking soda
  • scant 1/2 tsp fine sea salt
  • 2 1/4 c Rories grain free flour OR if using honey in place of white sugar add an additional 1/4 cup for a total of 2 1/2 cups
  • 1- 1 1/2 c chocolate chips

With paddle attachment of a stand mixer mix sugars and oil together until well combined. Add eggs and vanilla and mix ( on medium speed until all that sugar dissolves and everything is incorporated, about 2-3 mins)

Add salt, baking soda and flour ( do not overpack or stuff you’re measuring cup) Mix just until flour is combined with wet ingredients.
Add in chocolate chips.
Transfer cookie dough to a bowl. Cover and chill for at least 1 hour.

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Scoop cookies ( I use a cookie scoop) onto pan. Don’t overcrowd!

Bake for 10-11 mins or just until edges begin turning golden brown. **The key to perfect chocolate chip cookies is taking them out of the oven when they don’t look fully baked. The cookies will continue to bake slightly and set as they cool.

Cookie Tips: *Feel free to shake things up and add a variety of textures by using roughly chopped 🍫 chocolate bars or various sized chocolate chips. Remember every oven is different so keep an eye on your cookies! *Metal pans are a stronger heat conductor than aluminum so they will cook faster ( and more evenly) *Cookies baked on Aluminum pans may take longer to bake and may not bake as evenly as the ones baked on metal. *Once you remove the cookies from the oven, allow them to set for a minute and then using a spatula, transfer them to a cooling rack.

  • 2 1/4 c grain free mix
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 1/2 c coconut sugar ( or brown sugar)
  • 2 eggs
  • 2 tbsp coconut oil ( room temp)
  • 1 tsp vanilla or almond extract
  • Optional 1 c mix in of choice: Chocolate chips, Sliced almonds, Walnut pieces, Craisins

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.
Mix grain free mix, baking powder, sugar   and salt together and set aside.
Mix egg, coconut oil and extract. 
Add dry ingredients to wet and with gloved hands or spatula, mix until dough is formed. Add mix in.

Form dough into 2 logs approximately 3” in width.
Bake 20-30 minutes until bottoms begin to brown. Remove biscotti from oven and cool 10 minutes.
Lower oven temperature to 275 degrees.
Slice biscotti into 1/2” slices and place cut side down on baking sheet once again.
Bake 15-20 minutes. Cool completely before serving.

Additional ideas: Drizzle with melted dark chocolate or dip ends in chocolate and coat with crushed nuts.

Jam Thumb Print Cookies (Vegan)
  • 2 tbsp almond butter
  • 1/4 cup pure maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 c + 2 tbsp all purpose flour blend

Step 1-Combine almond butter, maple syrup and vanilla. Add salt, baking powder and flour until dough forms. 

Step 2- Place bowl in freezer while oven preheats to 350 degrees.
Line baking sheet with parchment paper.

Step 3-Using a cookie scoop, scoop cookies. Using your thumb make a small indentation in the center of your cookies and spoon in 1/2 tsp of your favorite jam.

Bake 10 minutes. Cookies will be soft.
Remove from oven and let cool 5 mins before handling.

Cinnamon Bun Cookies


  • 1 1/2 c - 1 3/4 c grain free flour
  • 1/4 c melted and cooled coconut oil
  • 1/4 c water
  • 1 egg


  • 3/4 c pitted dates or 3/4 c date paste/ spread
  • 1/2 c pecans
  • 2 T cinnamon
  • 2-3 Tbsp coconut sugar
  • 2-3 Tbsp coconut oil ; room temperature

Combine all ingredients for dough in a medium size mixing bowl. It will be sticky and wet but it should hold together.
Add flour as needed so a ball of dough forms.

Grease 2 pieces of parchment paper.
Transfer dough onto 1 greased piece and cover with second piece.
Use a rolling pin to flatten dough into a rectangle approximately 1/4” thick. Place dough sandwiched between  parchment paper onto a sheet pan/ cookie sheet and freeze 10 minutes while you prepare filling.

In the bowl of a food processor add dates, pecans, cinnamon, coconut sugar and 2 tbsp coconut oil. Process until Paste forms. 
Use reserved additional tbsp of coconut oil if needed.

Preheat oven to 350 degrees.

Remove dough rectangle from freezer. Peel off top layer or parchment and with greased/ gloved hands add filling and  spread/ flatten ( depending on the filling consistency).
Using the parchment paper to help, roll cinnamon buns. 
Slice into 1 “ rounds and place on a parchment lined baking sheet or greased 9x13” pan  or 8” round cake pans.

Bake 20-30 mins until golden all over.
Cool completely.

Chocolate Nutty Buddy Grain Free Hamantashen
  • 2 cups of Rorie's grain free mix
  • 1/8 tsp baking soda
  • Pinch of salt
  • 1 egg
  • 1 tbsp coconut oil softened
  • 1/4 cup honey
  • 1/2 tbsp apple cider or orange juice

Whip the egg, oil and honey together until well combined. Add the grain free mix, baking soda and salt and mix until a firm dough forms.

Chocolate Nutty Buddy Filling
  • 1/2 cup almond butter
  • 2-3 tbsp Silan (or to taste)
  • 1 tbsp chopped almonds
  • 1 tbsp coconut flakes
  • 2 tbsp mini chocolate chips or cocoa nibs
  • Directions:
    In a small bowl, mix the almonds butter and silan until smooth. Add the almonds, coconut flakes and chocolate chips and mix well. Or use any natural store bought or home made jam.

    To form the hamantashen:
    Take 1/3 of the dough and roll it between 2 pieces of parchment paper to about 1/4 inch thickness. Cut into 3.5 inch circles (I use the lid of a shaker bottle). The smaller the circles the harder to work with.

    Place a heaping teaspoon of filling onto each circle of dough. Fold all 3 sides of the circle toward the center and pinch down edges to form a triangle. Repeat with remaining dough.

    Preheat oven to 325° F. Bake hamantashen on a metal cookie sheet lined with parchment paper or greased with oil for 10-12 min.

    Cool completely before eating or storing. The hamentashen freeze well and can be defrosted at room temperature.

    Yields 20 hamantashen

Better for you Twix
Cookie Layer
  • 2 cups Rories grain free mix
  • 1 teaspoon vanilla
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
Caramel Layer
  • 1/2 cup creamy almond butter
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/4 teaspoon salt if nut butter isn't salted
  • 1 teaspoon vanilla
Chocolate Layer
  • 1/4 cup melted coconut oil
  • 1/4 cup cacao powder
  • 2 tablespoons maple syrup
  • pinch salt

  1. Preheat oven to 350° and line a 8x8 pan with parchment paper.
  2. In a medium bowl, combine grain free coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
  3. In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth. If needed, microwave in 15 second increments to make mixing easier. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
  4. Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. A whisk usually works best for mixing. Refrigerate until hardened- about an hour.
  5. Once the chocolate is set, remove the candy by pulling up on the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
  6. Store in fridge.
Lemon Blueberry Scones
  • 1 1/2 c grain free mix
  • 1/2 tsp baking soda
  • A pinch of sea salt
  • zest of half lemon
  • 1 egg
  • 1-2 tbsp honey
  • 1 tablespoons fresh lemon juice
  • 1/4-1/2 c fresh blueberries

Mix grain free mix, baking soda and salt together.
Add lemon zest , egg, honey and lemon juice.
Add blueberries and mix just until blueberries are incorporated into the dough.

Preheat oven to 325.

Line a baking sheet with parchment paper transfer scone dough. Shape into a square or circle and use a knife to cut dough into 4 squares or into 4 triangles. Using a pastry brush, liberally brush the  top of scones with maple syrup or almond milk and sprinkle with cinnamon sugar or cinnamon streusel (optional).

Bake 20 minutes or until dough is set and bottoms begin to lightly brown.

Grain Free Streusel Crumb Muffins
  • 2 cups Rorie’s Grain Free Flour Blend
  • 1½ tsp. ground cinnamon
  • 1 tsp. baking powder
  • ½ tsp. sea salt
  • ¼ cup coconut sugar
  • 3 eggs
  • ½ cup almond milk
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • 2 tsp. vanilla extract

For Streusel Crumb Topping: combine ½ cup almond flour, ½ cup coconut sugar, ¼ cup coconut oil (at room temperature), and 2 tsp. cinnamon.

Preheat oven to 350°F. Combine Grain Free Flour Blend, cinnamon, baking powder, salt and coconut sugar.

In a separate bowl, whisk together eggs, almond milk, maple syrup, coconut oil, and vanilla. Fold wet mixture into dry mixture to combine. Line muffin pan with paper muffin cups. Scoop batter into muffin cups; fill until ¾ full. Sprinkle with topping of your choice.

Bake for 20-25 minutes, until set. Cool completely before eating.

Lemon Chia Muffins
  • 2 c grain free flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1/4 c coconut oil (I used safflower)
  • 1/4 c maple
  • 1/4 c white sugar (or leave it out if you don’t want the added sweetness I thought it needed the sweetness but maybe more maple)
  • 1/4 c fresh squeezed lemon juice
  • 1 tbsp fresh lemon zest
  • 2 tbsp chia seeds

Mix dry ingredients.
Mix wet.

Combine wet ingredients in a bowl add dry ingredients and mix well. Add in chia seeds and stir. Line desired amount and size mini muffins or standard muffins with parchment liners.

Bake in a preheated 350 degree oven 22-25 mins.

Carrot Muffins
  • 4 eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp Apple cider vinegar
  • 1/4 c oil (coconut melted or avocado oil)
  • 1/2 c coconut sugar
  • 1 large carrot peeled and grated
  • 2 c grain free flour

Combine  oil, eggs, sugar, salt , baking soda  and apple cider vinegar. Mix until combined; add flour do not over-mix!

Bake at 350, 25 mins for standard muffin size.

Mocha Fudge Muffins

Yield 12

  • 2 c grain free Flour blend
  • 1/4 c plus 1 tbsp cocoa ( Dutch chocolate)
  • 1/4 c coconut sugar or brown sugar
  • 1/3 cup raw honey or 3/4 c granulated white sugar
  • 1/2 tsp baking soda
  • 1/3 c brewed coffee (or 3 tbsp coffee or chocolate liquor and 3 tbsp hot brewed coffee mixed together )
  • 1/4 c oil
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 c chocolate chips ( optional)

Mix dry ingredients together Add coffee and oil. Stir. Lastly add beaten eggs; mix. Add chocolate chips. Scoop into paper lined muffin cups. Bake at 375 5 mins and then reduce to 350 for an additional 15mins or until tops are puffed and set.

    Optional crumb:
  • 4 tbsp each grain free blend coconut sugar or granulated sugar
  • 2 tbsp oil

Mix until wet sand consistency. Place on top of muffin before baking.

Small Batch "Health" Muffins

Yield 4-6 Muffins
PS - They don’t taste healthy and the recipe can be easily doubled just in case you’re worried.

  • 2 large eggs
  • 1/2 cup coconut sugar OR 1/4 cup maple syrup
  • 1/2 cup grated apple
  • 1/2 cup grated carrot
  • 1 tsp vanilla extract
  • 1 c @fullnfree grain free blend
  • 1/4 c shredded coconut
  • 1/4 c chopped walnuts
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt *

Mix eggs, sugar/ maple, carrot,apple, coconut, salt, baking powder and baking soda then add grain free blend and mix just until combined. Let the batter sit while preheating oven to 350 degrees. Scoop into a muffin tin lined with muffin paper and bake approx 25 mins or until tops are set( they make look a bit wet but will feel firm).

Banana Nut Butter Muffins

Super satisfying for breakfast, snack or anytime

  • 4 eggs, separated
  • 4 very ripe bananas, cut into chunks
  • 2 tsp. vanilla extract
  • 2 tsp. baking soda
  • 1 16 oz jar cashew or almond butter
  • 1/2 cup grain free flour blend
  • Optional chocolate chips, cacao nibs or crushed nuts to taste

Preheat oven to 350°F. Line 20-24 muffin tins with paper baking cups and set aside.

In a food processor fitted with an S blade, beat egg whites until stiff, then slowly incorporate yolks. Add ripe bananas and mix well for at least 3 minutes until a creamy, fluffy batter forms. (The longer you mix the bananas with the eggs, the fluffier your muffins will be.)

Add vanilla extract, baking soda, nut butter and grain free mix and mix well.

Divide batter between prepared muffin tins. Sprinkle with toppings of choice. Bake for 20-23 minutes; do not overbake so that muffins stay moist.

I am very often asked if this recipe can be made with sunflower butter or peanut butter. It works with both, but sunflower butter turns the muffins green (!) and peanut butter gives it a very strong peanut butter flavor – you really have to love peanut butter to use it. Using cashew butter as opposed to almond butter adds sweetness and produces a lighter colored muffin. **food processor is necessary. This recipe can not be made with a hand mixer standing mixer or by hand. Make sure to follow exact mixing time and order of ingredients for best outcome.