Caramelized coconut flan is a Mexican staple made wholesome with coconut milk: a dark layer of caramelized honey at the bottom, silky coconut custard infused with vanilla bean and cinnamon in the middle. The caramelized honey yields a light sauce with a nutty flavor...
S'mores pie is campfire fun in a slice: a graham-flavored almond crust filled with deep chocolate custard and crowned with a maple marshmallow topping torched to golden perfection. It comes together in under an hour and should be enjoyed immediately for maximum...
Spiced peach buckle is a traditional cake-like batter layered underneath fruit — as the cake rises around the peaches, the whole thing buckles inwards into its signature craggy top. Spiced peaches with cinnamon, ginger, and nutmeg sink into a tender coconut flour cake...
No-bake pumpkin cheesecake is a creamy, no-bake dessert with a little fall flavor and a lot of drama: a ginger-walnut-date crust, a tangy cultured coconut cream cheese filling set with gelatin, and a warmed pumpkin spiced topping. Make your own coconut cream cheese...
Lemony angel food cake with lemon cream and hibiscus cherries is the paleo showstopper: a light, fluffy cake whose airy texture comes from twelve egg whites whipped into a stiff meringue, scented with lemon zest and vanilla. A gelatin-set lemon cream frosting and...
Chai-spiced carrot cake with fresh figs is a moist, chai-infused cake packed with nutrients from fresh carrots and dressed up with figs on top. The chai-spiced coconut milk is steeped into the batter, so cinnamon, ginger, cloves, and cardamom perfume every crumb. A...
Banana caraway pound cake is a sweet, buttery loaf flavored with aromatic caraway and topped with peppery nigella seeds for a uniquely savory edge. Ripe bananas keep the crumb moist while coconut flour gives it structure without grains. Toasted caraway runs through...
Mango salsa is the sunny condiment that makes everything taste like summer: ripe diced mango with jalapeño, red onion, cilantro, mint, and a bright lime-olive oil dressing, finished with a whisper of chili flakes. Sweet, herbaceous, and gently spicy, it's...
Homemade horseradish is one of the easiest condiments you can make from scratch: a peeled horseradish root blitzed in the food processor with water, white vinegar, and sea salt. Most packaged brands carry questionable ingredients, but this takes ten minutes and keeps...
Homemade wasabi mayonnaise brings clean heat to everything it touches: an egg yolk emulsified with mild olive oil and lemon juice, then spiked with real wasabi powder and a pinch of cayenne. Unlike commercial wasabi mayo, there are no seed oils or fillers — just...
Pistachio pesto swaps the traditional pine nut for dry-roasted pistachios, adding a deeper, earthier flavor and a friendlier price tag. Basil, parsley, and fresh mint keep it bright, while lemon juice and zest cut through the richness of the olive oil. It's...
Homemade mayonnaise is one of those kitchen skills that pays for itself: a single egg yolk emulsified with mild extra-virgin olive oil, lemon juice, and Dijon mustard into a creamy, pale condiment with no seed oils or preservatives. The slow-drip method through the...