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Mother’s Day

Berries, Clean Eats, Dairy-Free, Dessert, Healthy, Mother's Day, Raw, Wheat Free

Raspberry Coconut Macaroons

May 7, 2016



This spring is just flying by! I really cannot believe that it is already May. There are a few big events that I am counting down to, and they’re coming faster than I had thought.

First, it is almost the end of the school year. HOW did that happen? It’s my first year teaching full time, and I know I’m going to really miss my class come June. I think everyone remembers their first class, but mine especially will be missed since I also taught a lot of them in grade 2 during my PDP. It will be bittersweet saying goodbye to them all, and not knowing where I will be teaching next year. I’m hopeful that I’ll get another class before the start of the new school year, but we will have to wait and see where I’m placed. 

Second, Adam and I are both counting down the weeks (and days) until we leave for our Honeymoon. Since we were married on September long weekend, we hadn’t planned to go right away for our honeymoon. I wasn’t sure what would happen with work, and didn’t want to plan an extended holiday at the beginning of the new school year. Which worked out, as I got my full time class at the end of October. We’ll be going to Europe for three glorious weeks at the end of June – like, two days after school ends. I’m a bit panicked, as I know it’s going to be a hectic end of the month getting ready for the end of school and packing up my class, as well as packing for the trip – but I’m also incredibly excited. We’re flying into Paris, then going Barcelona, Santorini & Mykonos, then Rome. We’ve planned some fun things to do, and scheduled a lot of relaxation. It’s kind of exciting having the honeymoon a little ways after the wedding, because its something to look forward to and almost continues on the ‘wedding’ phase a little longer. I wonder how long I’m allowed to say we’re ‘newlyweds’ for…. 😉

Another thing that has crept up quickly is Mother’s Day. This weekend we’ll be celebrating with both our families and having brunch at our place (any excuse for me to entertain and bake, really) 

One of my absolute new favourites are these raspberry coconut macaroons. I had actually seen a version of them online a while ago and was waiting for a chance to make them. I tweaked the recipe a little, and have made them three times since – they’re good. These would be a great addition to your mother’s day brunch, lunch or dinner dessert menu. They’re simple to make, require little ingredients and prep time, and are allergen-free so moms of all tastes can enjoy them.


Wishing all the mom’s out there a lovely mother’s day weekend – especially my mom – Love you!

Raspberry Coconut Macaroons
Yields 16
A healthier, no-bake version of the coconut macaroon, with the addition of raspberries. They're gluten-free, egg-free, dairy-free and absolutely delicious.
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  1. 2 cups packed unsweetened medium shredded coconut
  2. 1 cup coconut flour
  3. 1 1/2 cups frozen raspberries (thawed in the microwave)
  4. 3-4 Tbs. honey (can use maple syrup if Vegan)
  5. 4 Tbsp melted coconut oil
  6. 4-5 squares Dark chocolate
  1. Combine coconut, raspberries, coconut flour, honey and coconut oil in a food processor.
  2. Blend until well combined. Refrigerate 15 minutes to chill.
  3. Use a small/medium sized cookie scoop to form macaroons. Place onto lined cookie sheet, and refrigerate once more while you get the chocolate ready.
  4. In microwave, heat chocolate in one-minute intervals until almost fully melted. Stir to combine.
  5. Pour melted chocolate into pastry bag, or ziplock bag if you don't have one, and snip a tiny bit off the end. Remove macaroons from the fridge, and drizzle chocolate over top. Place back in fridge to set up. Serve chilled.
  1. Refrigerate any leftovers, if there are some! for up to 3-days, or freeze. Remove 15 minutes prior to serving.
Adapted from Petite Allergy Treats
b a k e a h o l i c
Banana, Berries, Breakfast, Dairy-Free, Healthy, Mother's Day, Muffins, Recipe, Vegan, Waffles

Mother’s Day: Breakfast/Brunch Recipe Roundup

May 8, 2014

mothers day


This weekend is Mother’s day – which means you need to show your mom some love, and that might mean taking over the kitchen for the morning. Wake mom up with the smell of a delicious breakfast or brunch. I’ve gathered lots of my recipes that are great for a special occasion, including vegan, wheat-free and dairy-free options for all moms needs.

1. Crepes – Delicious, fill with assorted fruit, and top with warm syrup / fruit (wheat-free, sugar-free, dairy-free)

2. Morning Glory Muffins – perfect for a brunch for mom. 

3. Whole Wheat Blueberry Muffins 

4. Sugar-Free Banana Nut Muffins 

5. Overnight Oats – great to prepare the night before, so you can bring mom a healthy breakfast first thing in the morning (Vegan-Wheat Free)

6. Spring Eggs and Hash – a sunny, flower-like breakfast for mom to wake up to.

7. Lemon Lavender Blueberry Scones – Great for a breakfast with coffee or tea (wheat-free)

8. Vegan Carrot Cake – amazing, healthier for you and great for a crowd (vegan)

9. Lemon Poppy Seed Sticky Buns – less sweet than a cinnamon bun, a fluffy lemony baked good for breakfast in bed for mom this weekend (dairy-free)

10. Quinoa Waffles – Thick, crisp waffles to make for a crowd (Wheat-Free)

11. Very Berry Smoothie + 3-Ingredient Vegan Pancakes – Make mom glow from the inside out

Dessert, Mother's Day

Cream Puffs with {Vanilla} Pastry Cream

May 10, 2011

It’s a day or two late – but oh well! I hope all the mother’s out there had a wonderful sunday! I know my momma did – because I made sure she did!

We had a nice little brunch celebration with our family, and then over to Adam’s parents for dinner, and then to my baseball game! Did I mention I was playing again? I’m so glad I decided to play. It’s been a lot of fun and the girls on my team are awesome.

Anyways! Back to Mother’s Day. We planned out a little brunch action – me and Alysha that is. Although, my brother surprised us all with his mad poached egg skills! I for one am no egg maker. Mainly because I don’t eat eggs, I usually avoid them because they make me feel sick due to a slight allergy. Plus I am a terrible fried egg cook, scrambled I can handle but nothing else. So when my mom requested Eggs Benny for her mom’s day brunch I was a little hesitant! Luckily my brother has become a poached-egg-specialist and saved the day. We had an english muffin, with smoked salmon, provolone cheese, egg and hollandaise sauce! Yummmmm. I ate it, even though I shouldn’t have. I also made little waffles to go with it topped with berries and whipped cream. Needless to say it was a yummmmy brunch!

OF course there needs to be dessert. But, I didn’t think we would be too hungry after all that, so I thought about what we could eat that would be tasty but light and dessert-y. I actually made this last week for the first time as a practice run to make sure I could do it! I found the recipe here, and the first time it worked out perfectly! Althought I only made half the recipe, and when I made the full recipe I had to do it in two batches and the second batch deflated a little, I think maybe the batter sat on the counter too long while the first batch baked?? So maybe i’ll do it one at a time next time.. one half that is. They are not too sweet, just sweet enough and can be made with any flavours.  Just perfect after brunch! I also made some chocolate dipped strawberries.

Whole Wheat Cream Puffs with Vanilla Pastry Cream
recipe slightly adapted from: eatgood4life blog


Small: Yields 45-50
Medium: Yields 35-40
Large: Yields 25 

1 cup water
4 tablespoons butter (4 ounces)
4 tablespoons olive oil
1 cup whole wheat pastry flour
1/4 cup all-purpose flour
1/4 teaspoon salt
4 eggs

Preheat oven to 425F. Line two baking sheets with parchment paper/ baking sheet.

Put water, butter and oil in a medium-size saucepan over medium-high heat and melt. When the butter has melted, add the flour and salt all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate, about 20 seconds.

Remove from the heat and cool for about 5-10 minutes. Add the eggs, one at a time, beating after each one and until the dough is smooth.

Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet.  Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto baking sheets previously lined with parchment paper. Round off the tops with your finger, so the top is not ‘pointy’ otherwise it will get overly brown.

Bake puffs for about 11-12 minutes at 425 F (medium sized ones, for small ones 10-11 minutes at 425F and 6-7 minutes at 375F). Reduce the temperature to 375 F and bake for an additional 6-8 minutes until they are golden brown and puffy.Turn off the oven and open the door a crack and leave cream puffs inside to cool for 20-30 minutes. Remove the cream puffs from the oven.

Allow to cool completely before cutting in half, and filling with desired cream.
You can fill them with simple whipped cream and strawberries as I did the first time I made them, or this time I made Vanilla Pastry Cream filling, and then topped it with some whipped cream as well and dusted with icing sugar.
Pastry Cream
from Joy of Cooking 75th Anniversary Edition
  • 1/3 cup sugar
  • 2 tbs. flour
  • 2 tbs. cornstarch
  • 4 large egg yolks
  • 1 1/3 cup milk
  • 1 vanilla bean, or 1 tsp pure vanilla extract


Beat first four ingredients in a bowl/stand mixer on high speed until thick and pale yellow, about 2 minutes.

In a saucpan on medium heat bring to simmer milk and vanilla. Remove vanilla bean once finished.

Gradually pour 1/3 of the hot milk into the egg mixture, whisking to combine. Scrape the egg mixture back into the pan and cook over low to medium heat, whisking constantly and scraping bottom and corners of pan to prevent scorching, until the custard is thickened and bubbling slightly.

Continue to cook, whisking for about another minute.

Using a clean spatula, screap custard into a bowl. Cover the surface with wax paper or parchment, or plastic wrap to prevent a skin from forming. let cool, then refrigerate up to two days.

Once filled, keep refrigerated until ready to serve.

Enjoy!! What’d you do for mother’s day? Are you a mother?? Were you treated to brunch!?

My momma and I!