Raspberry lemon crumb pie – gluten free vegan and paleo

Raspberry lemon crumb pie – gluten free vegan and paleo

Sometimes Vlad and I both buy groceries without consulting each other first and our fridge ends up a packed-to-the-brim disaster. This leads to the inevitable act of forgetting about certain ingredients that get shoved to the back. Shameful, I know. So I’m trying to do better, and have been doing weekly clean outs of the fridge, making sure I use what I have on hand before I purchase anything new.

On my most recent fridge-job I discovered a pint of organic raspberries that had been sadly neglected. They weren’t moldy – yet, but were lacking the fresh firmness I expect of my berries. In other words they were perfect for baking with.

I love a crumble, but classic crumbles are typically filled with flour sugar and butter so I skimmed through a few recipes and came up with a version that would suit my dietary needs. This crumb pie is gluten free, grain free, paleo and vegan. It is also contains the perfect ratio of lemony tartness, raspberry sweetness and buttery pastry. It’s a dessert made for rushed mornings or lazy summer nights. Serve it with a scoop of coconut whip cream for something truly indulgent.

Lemon Raspberry crumb pie

Base ingredients:

2 cups almond flour

3 tbsp coconut flour

1/2 cup melted coconut oil

1/3 cup maple syrup

1 tsp vanilla

1/4 tsp salt

zest of 1 lemon

Filling ingredients:

1.5 cups fresh or frozen rasberries

1 tbsp maple syrup

1 tbsp tapioca

juice of the zested lemon

1/4 tsp of salt

Topping ingredients:

1/2 cup finely chopped nuts (pecans or walnuts are great)

1/2 cup reserved base dough


Preheat oven to 325

Mix all the base ingredients until well combined and a crumbly dough forms

Reserve 1/2 cup of the mix for your topping and press the remainder into the bottom of a pie pan

Bake at 325 for 10 minutes

While the base is baking, heat the raspberries in a sauce pan, add the remaining filling ingredients and cook on low heat pressing and squishing the raspberries into a jam.

Chop the nuts and mix in with the reserved dough until crumbly.

Remove the base from your oven and allow to cool 5-10 minutes.

Cover the base with the layer of cooked raspberries and then top with the crumbly nut mix. Gently press into the berries.

Return to the oven for 20 minutes. (Perfect chance to whip up some vegan whip cream!)

Allow to cool and serve.


If you like this recipe let me know in the comments and/or pin it!

Paleo banana cinnamon nut muffins


Don’t be fooled by the grainy photo, this is a killer way to use up old bananas… Because who among us doesn’t have some bananas on their counter top slowly turning brown and gross?

I have fed my compost with far too many over ripe bananas in my day and to be honest,  I find banana bread can get boring, yes, even chocolate banana bread.

This recipe was created in an effort to juj up a classic banana bread and simultaneously satisfy my constant craving for cinnamon buns.  I love how moist and flavorful these turned out, even my gluten  loving husband approved and has been bringing these in his lunches.

The key here is the mini muffin size, it provides the perfect ratio of cinnamon banana cake to crunchy pecan streusel topping.  Drizzle it with some creamy coconut vanilla icing for an extra decadent treat.



2 ripe bananas

1/4 cup coconut sugar

1/4 cup coconut oil or grass fed butter melted

2 organic eggs

1/2 tsp vanilla


1 cup almond flour

1/2 cup cassava flour

1/4 cup tapioca flour

1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp salt

streusel topping

1/3 cup melted coconut oil or grass fed butter

1/2 cup coconut sugar

1 cup chopped pecans (or walnuts)

1 tsp cinnamon


Preheat oven to 325

Prepare the streusel topping, gently melt the fat in a saucepan, remove from heat allow to cool slightly, stir in nuts, sugar and cinnamon

Lightly mix the wet and dry ingredients until just combined

Grease two mini muffin tins

Fill each tin with roughly two teaspoons of the cake batter and top with 1/2 tsp of the pecan streusel

Bake at 325 for 20 minutes makes 2 dozen


Healthier, grain free chewy chocolate chip macadamia nut cookies

Healthier, grain free chewy chocolate chip macadamia nut cookies

Cookies are one of my problem foods.

It’s so hard for me to exercise self control anytime chocolate is involved.  So I really don’t make these often, and when I do I usually end up fighting my kids for the last one.

This recipe leaves you wanting nothing.  At some point we’ve all made a *healthier* cookie recipe that promises us the world and then falls flat on its face.

Not these.

They are;

A bit crunchy on the outside.

Slightly chewy.

Just sweet enough without putting you into a sugar coma.

There are nuts, so you know, healthy-ish.

The ratio of chocolate to cookie satisfies any chocolate craving.

And they are gluten/ grain and carry a much lower glycemic load than traditional cookies, they can also easily be made vegan by using a vegan egg substitute and coconut oil.

So without further ado…


Healthier chocolate chip macadamia nut cookies


1/4 cup + 2 tbsps. of fat (grass fed butter or coconut oil is best)

1/4 cup coconut sugar

1 egg

1 tsp vanilla

3/4 cup almond flour

1/2 cup cassava flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup macadamia nuts (or whatever you fancy)

1 cup chocolate chunks (I use enjoy life chips, they are free of milk, nuts and soy)


  1. Preheat oven to 350
  2. Let fat sit at room temperature to soften and then cream in sugar, egg, and vanilla.  (Don’t worry if it looks a bit weird/ starts to separate coconut sugar behaves differently than normal sugar)
  3. Mix the flours, salt and baking soda and add it to the wet ingredients
  4. Stir in the nuts and chocolate (if you have a nut allergy skip the nuts and add more chocolate)
  5. Place on baking sheet and gently press cookies flat with your palm.
  6. Bake for 8 – 12 minutes, depending on the size of the cookies.
  7. Enjoy!