Cinnamon-Coconut Flatbread with Berry "Jam"

With so many of us trying to cut down on sugar, I wanted to create a recipe that would be sweet but not contain any sugar or sugar substitutes. So, this morning my husband and I revisited our favorite rosemary flatbread recipe and swapped out the herbs and spices for cinnamon and coconut. We topped off this gluten-free cracker with our homemade berry jam :) Okay, our "jam" is simply frozen berries thawed overnight in the fridge and then mashed with a fork to jam consistency — couldn't be easier. Give this recipe a try and see if it satisfies a craving for something sweet —I'd love to hear your thoughts! P.S. It's delicious with my latest go-to hot beverage: Teeccino's dandelion herbal coffee.

Gluten-Free Cinnamon-Coconut Flatbread

• 1 c. almond flour/meal (or, use raw almonds and simply grind to flour consistency in coffee grinder)
• 1/2 c. sesame seeds (1/4 ground to flour; 1/4 unground)
• 1/4 c. shredded coconut 
• 1 Tbsp. chia seeds
• 1/2 tsp.+ ground cinnamon
• a pinch of sea salt (optional)
• 1 egg

In mixing bowl, stir together all dry ingredients. Add egg to mix and blend thoroughly with a fork. Dough should be moist enough to pack into a ball. If too moist, dough will stick to the parchment paper— add more almond flour as needed to get the right consistency. If too dry, add a little more egg white. You may need a friend for this part: Using a rolling pin on the countertop, roll out dough between two 9"x12" pieces of parchment paper (roll tortilla-thin). Peel off top-most parchment layer and discard. Place dough and base parchment layer on a baking sheet and bake at 350° for 15-20 minutes or until golden brown. Cut or break into 2"x3"pieces and allow to cool on baking racks. Optional: Serve with berry "jam" (see above). Variations: This recipe is versatile; play with your own favorite herbs, spices, nuts and seeds (e.g. flax seed, anise seed, etc.) and make it your own!

Good Morning, Guilt-free Scones

Gluten-free, sugar-free, guilt-free goodness: For those who must avoid gluten, bread-like breakfast options are often disappointing substitutes full of sugar and other nasties. In my quest to find a scone recipe that satisfies my bakery hankerings, I stumbled upon Writing in White's lovely recipe. I've adapted this recipe to eliminate the sweeteners (honey and stevia) and to bake up as scones vs. muffins since I don't have a muffin pan. You won't miss the sugar or flour in these sweet, muffin-like goodies. And with autumn on the horizon, I can't think of a more cozy addition to chilly weekend mornings by the fire with coffee and loved ones. Enjoy!

(Adapted from Writing in White's Primal Morning Glory Muffins recipe.)
Makes ~1 dozen scones.

• 1 c. ground almonds (ground into fine powder)
• 3/4 c. ground coconut flakes (grind 1/4 c. into fine powder)
• 1 Tbsp. ceylon cinnamon
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 large carrots (washed; shredded in food processor)
• 1 medium apple (washed; shredded in food processor)
• 2 large eggs
• 1/4 c. coconut oil (melted)
• 1 tsp. vanilla
• 1/2 c. raisins
• 1/2 c. crushed walnuts

Preheat oven to 350. In coffee grinder, grind almonds into a fine powder (avoid over-processing into nut butter). Grind 1/4 c. of the coconut flakes into fine powder. Add both powders to mixing bowl; add cinnamon, baking soda, salt to dry mix; stir well. In food processor, shred carrots and apple; add to dry mix. Add eggs, oil, vanilla; blend thoroughly with a fork. Stir in the remaining ingredients (raisins, walnuts, 1/2 c. coconut flakes).

Using a tablespoon, drop large dollops of mix onto cookie sheet lined with parchment paper. Bake for 35-40 minutes, or until browned on bottom. Cool on baking racks.

6 Tastes :: Free Mini-Class

Suffering from food cravings? Always hungry despite eating enough calories? Ayurveda teaches that these are symptoms of not eating all "6 tastes" at every meal.

Long before the USDA told us what to eat, people listened to their taste buds to ensure all major food groups and nutrients were being consumed. The SAD (Standard American Diet) is high in salt and sugar — an imbalance which can interfere with our ability to "listen" to our wise bodies.

Learn More: Interested in getting back in tune with your body and feeling good again? Attend my 6 Tastes mini-class on Tuesday, July 17, 2012; 7-8 pm at the Grand Canyon Rec. Center. This class is free to the public; an RSVP is appreciated but not required. I look forward to seeing you there!