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gluten-free jam & almond thumbprints

March 20, 2015



today is the first day of spring! while its raining outside, we’ve been pretty lucky to have an incredibly warm february and march so far. its also the last weekend of spring break – which is bittersweet. our school district had a super early spring break this year. i had tons of plans for spring break, but i feel like i got only half the amount of things done – though i’m sure adam would say otherwise. i am notorious for over-planning and wanting to get a lot done in a short time. however, after two weeks off i’m still so surprised at how much more i would like to do! 

among other things, the spring break checklist included painting (which i got about half the living room done, adam hates painting), wedding meetings (got our gift registry done!), wedding invitations (just picked them up from the printers!!!!!) and a bridesmaid get together that was tons of fun. now i just have to print off 95 addressed envelopes and stuff them!

i also decided now would be as good a time as any to start yoga. i had wanted to join a while ago, but most classes are during the day when im at work – and i tutor after work three days a week. so with two weeks off i joined a studio just up the street and scheduled all morning classes. it was awesome to wake up and go to a class, starting off the day with a limber stretched-out feeling. im definitely going to miss the morning stretch session, but i’ll hopefuly continue with some night classes when i start work again next week. i bought an unlimited month membership so I’m hoping to keep it up. it’s amazing how much you can notice after even only a few classes how much looser you feel, even while running i can feel it. do you do yoga?? what’s your favourite type? already i can tell i have a few favourite teachers.


i’m hoping spring weather is just around the corner and that more sun is in the future. while you wait, you can bake these sunny jamp thumbprints – made gluten free (use gluten-free oats) with almond flour for a buttery nest full of all natural jam of your favourite flavour. 


gluten-free jam & almond thumbprints
gluten-free shortbread-like cookies with a nest of your favourite jam in the center.
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  1. 1 cup almond flour / meal
  2. 1 1/2 cups rolled oats
  3. 1/2 tbsp corn starch
  4. 1 tsp baking powder
  5. 5 tbsp butter, room temperature or coconut oil
  6. 1 egg
  7. 1/2 tbs. almond milk.
  8. 1/4 cup sliced almonds
  9. Raspberry Jam or other favourite Jam
  1. Set the oven to 350°F
  2. Line a baking sheet with baking paper.
  3. In a high-speed mixer/food processor blend together the oats and almond meal/flour until you have a coarse flour.
  4. Add the rest of the dry ingredients to oat flour and mix to combine.
  5. Add the butter, almond milk and egg to the blender/food processor.
  6. Mix until the dough comes together.
  7. Scoop out about 15 portions of the dough using cookie-scoop/spoon and roll them between your hands into balls.
  8. Roll into the sliced almonds, and flatten slightly with your hand. Press thump in centre to create 'nest' for the jam.
  9. Place them on the baking sheet. Fill the center with 1-2 teaspoons of jam.
  10. Bake for 12-14 minutes.
  11. Let cool slightly before moving them to a wire rack.
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Holiday Baking Roundup 2014

November 30, 2014

There is something so magical about the first snowfall of the season. 

Friday night while watching a movie with one of my friends, and snacking on our charcuterie board (the best), the soft white flakes began falling down. We took a peak outside and were happily surprised to see how much had accumulated over the past couple hours. 

As a kid it was always so exciting when the first snow fell – waking up to a winter wonderland was everything.  And, if you knew it was supposed to snow, you would leap out of bed and tear open the blinds to see if it really had snowed. You’d race to get your snow gear on and bound out to the fresh mounds of snow to make snowmen and snow angels.

Now, as an adult, I get equally as excited about the first snowfall. However, for much different reasons. First, I’m happy it was on a Friday night so I didn’t have to get up and drive to work the next day because, lets face it, people freak out at the tiniest bit of snow. And second, instead of running out to enjoy the snow, I am happier to stay indoors, cozy up with a warm cup of tea, a good book or show and watch the snow fall around outside. 

What better way to spend a snowy day inside than by baking. I’ve rounded up a few of this past years favourite holiday recipes. Some new, some old and some gluten free and/or vegan! Something to please everyones taste buds :)

1. Italian Pizzelle Cookies – crisp, light and delicately sweet.

2. Vegan Brownies – bake them in a larger pan, cut into smaller squares to please a crowd. 

3. Personalized Gingerbread Cookies – monogrammed cookies means everyone gets one :)

4. Flourless Pumpkin Chocolate Chip Bars – fluffy and light, gluten free. 

5. Fudgey Raspberry Brownies – dense, and deliciously decadent. 

6. Christmas Toffee Crack(le) – addictive, salty and sweet – amazing 

7. Flourless Almond Brownies – made with almond meal, dense and fudge-like

8.  Almond Butter Blossom Cookies – an almond-butter take on the traditional thumbprint classic

9. Nanaimo Bar Bites – one of my favourite holiday treats, just dressed up a little different

10. Salted Almond Butter & Pretzel Cups – just like their peanut-y partner, these almond butter cups are a bite of heaven.

11. Pumpkin Biscotti – a seasonal twist on another italian classic – drizzle in chocolate for an extra treat.


Chewy Gingersnap Cookies – gluten free, flourless & vegan

November 28, 2014

The chill in the air has arrived just in time for the beginning of December. The days are shorter and dark, sure, but the early and late afternoons are absolutely gorgeous and glistening. Winter sun is lovely – it’s cold outside but the sun sitting low in the sky makes everything glow at this time of year, making it especially great for taking photos. It’s hard to believe that next week is December 1st! Although I’m definitely guilty of putting up christmas decorations early this year – the tree went up almost two weeks ago, and slowly the other decorations are trickling out of the storage boxes and onto the shelves. 

I’ve been slowly compiling my list of beloved christmas recipes, both old and new, to bake for the holidays. There are definite favourites – the Nanaimo Bar Bites, Salted Almond Butter & Pretzel Cups,  Almond Butter Blossom Cookies,  Dark Chocolate Fruit & Nut Bark, Chocolate Mint SablesChristmas ‘Crack’ and Pizzelles. However, this year I’ve found some new recipes that my tastebuds are eager to try. 

When I saw this recipe online I just knew I had to try it. Last year I baked Butter’s Gingerstamp Cookies, large chewy bakery style cookies, without the ‘snap.’ When I saw these, a gluten-free, vegan version I was skeptical at first. Can they really be just as good? Well, the empty cookie jar and my stomach can assure you they are every bit as delicious as the ‘real deal’ cookies. They have a crisp exterior, and a chewy met in your mouth centre. They flavour is perfect and with no butter, flour or sugar (besides molasses) they are much healthier than the regular version. 

That being said, they still quickly disappear just as quick as the original version. The recipe makes a batch of about 15, and it’s safe to say you will want to double, even triple the recipe for this holiday season. 

I was planning on having this recipe up earlier, however my server/site has been acting up and I cannot upload images. So, I hosted the images on another site and just linked them into the post so I could share this with you. 

Not only are these cookies delicious, the aroma of them makes the house smell like christmas.

Bring it on.

Chewy Gingersnap Cookies
Yields 15
A crispy and chewy spiced cookie without flour, added sugar, or butter.
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Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Prep Time
2 min
Cook Time
10 min
Total Time
12 min
  1. 1-1/4 cup almond meal
  2. ½ teaspoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1 teaspoon ground cinnamon
  5. 1 teaspoon ground nutmeg
  6. 2 teaspoons ground ginger
  7. 2 tablespoons molasses
  8. 2 tablespoons olive oil or coconut oil
  1. Preheat the oven to 350 degrees F.
  2. Add the almond meal, baking powder, baking soda and spices to a medium sized bowl and whisk together.
  3. Pour in the molasses and oil and mix together well.
  4. Use a spoon or cookie scoop to create small mounds of dough, roll in to a ball. Flatten slightly with a fork or palm of your hand.
  5. Bake for 8 to 10 minutes or until browned around the edges.
  1. These keep well on the counter in a container for one week, or freeze easily.
Adapted from The Iron You - paleo gingerbread cookies
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