I’ve returned from Paris to Springlike weather in NYC.  (The trip was wonderful, and as promised, I will be posting a gluten-free Paris guide soon!)  I’m loving the new season’s light, that beautifully stays out until well past 7pm.   We welcome lighter layers and strolling, which isn’t quite comfortable anywhere below 40 degrees.  I can’t quite say I’m happy to be back (ugh, Paris), but this is the best time of year in this city.

Last year around this time, I was asked to be apart of an upcoming cookbook, Beyond the Plate, about the *best* food blogs. I’m excited to announce it’s finally published and I’m sharing one of the exclusive recipes from the book.  A recipe to celebrate Spring which, crossing our fingers, we’re hoping is here to stay.


Sorghum Doughnuts with Strawberry Rhubarb Glaze (Gluten-free, Dairy-free) Makes 26 mini doughnuts

There is nothing quite like those brief but miraculous few weeks when rhubarb and strawberries are in season at the same time. Together they’re refreshingly tart and sweet, a culinary match made in heaven. That’s what makes these strawberry and rhubarb glazed doughnuts the perfect spring-into-summer treat, ideal for a crowd and a guaranteed showstopper for any weekend brunch.


  • 1 cup (100 g) ground almonds
  • 1 cup (135 g) sorghum flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground cardamom
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup (120 ml) maple syrup
  • 6 tablespoons (90 ml) extra virgin coconut oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together first six ingredients.  In a separate mixing bowl, mix together maple syrup, coconut oil, vanilla, eggs and the zest of one lemon.  Using a spatula, fold wet ingredients into the dry until well-combined.  

Carefully add the batter to a pastry bag or a large ziplock bag & snip a 1/2 inch hole in the corner.  Use this to pipe the batter into a greased doughnut pan.  Fill each one until it’s 3/4 filled (they will rise!).  Bake for exactly 10 minutes & then cool for 5 minutes.  Continue until all the batter is gone.  It will make 26 mini doughnuts.  Set doughnuts on a wire rack to cool.


  • 1 heaping cup (115 g) chopped rhubarb
  • 1 1⁄4 cups (200 g) quartered strawberries
  • 1 tablespoon unsalted butter, preferably grass-fed
  • Pinch of sea salt
  • 1⁄4 cup (60 ml) maple syrup
  • 2 tablespoons heavy cream or coconut cream
  • 2 teaspoons freshly squeezed lemon juice

In a medium saucepan, add rhubarb and strawberries with 1 tablespoon of butter/oil.  Over medium low heat, sauté fruit for 10-12 minutes, stirring often.  Mixture is done when the rhubarb is soft enough to break with a wooden spoon.  Remove mixture from heat & set aside to cool.  

Then, add cooled mixture to a food processor.  Add lemon juice (from reserved lemon), maple syrup and cream.  Pulse until completely smooth.  Chill in the fridge for 20 minutes.

Once glaze has cooled, add to a shallow bowl.  Dip each doughnut in the glaze in a circular motion.  Repeat until all doughnuts are glazed.  Serve immediately! 

*If you're located in NYC, please come to the event next week at the Rizzoli Bookstore!  I'll be on a panel along with Adam Sachs, Phoebe Lapine, Sarah Leung and Aleksandra Mojsilovic. See more details here. Hope you can make it!


Holiday sweets aren't just about cookies.  These truffle mini tarts will hold their ground with your mother's crinkle cookies, plus they will satisfy your chocolate-loving guests.  If individual tarts are too high maintenance for you - don't worry - you can also make one full-sized tart instead. Happy baking!

CHILLED TRUFFLE TARTLETS WITH SALTED CARAMEL (Gluten-free)  Makes about 8-10 small tartlets (or one large tart)


  • 1/3 cup tapioca starch
  • 1/3 cup almond meal
  • 1 1/2 teaspoon xanthum gum
  • 2/3 cup sorghum flour
  • 2 tablespoons light brown sugar
  • 6 1/2 tablespoons cold butter, diced
  • 1 egg
  • 1 teaspoon water

Pulse starch, almond meal, xanthum gum, flour, and sugar in a food processor. Add butter and pulse until crumbs form. Add the egg and 1 teaspoon of water until dough comes away from the bowl.

Divide into 4 flour-dusted balls, cover in Saran Wrap, and chill for 1-2 hours. Remove from fridge, roll, and add to greased tart pan. Make small holes in the bottom with a fork. Chill another 30 minutes.

Preheat oven to 400 degrees F. Top pan with parchment paper and dry rice or beans for weight to blind bake. Bake for 5 minutes. Remove parchment paper and weight, then bake another 4 minutes or until edges are golden brown. Let tarts completely cool in the pan on a wire rack.


  • 1 cup granulated sugar
  • 6 tablespoons butter, cut into six pieces
  • 1/2 cup coconut cream (or regular coconut milk – chill for 2 hours, then scrape the thick cream off the top)
  • 1 teaspoon flaky sea salt (such as Maldon)

Heat granulated sugar in a saucepan over medium heat, stirring often with a silicon spatula. Sugar will become clumpy and then melt down into a thick, brown liquid. Stir often and make sure not to burn (it shouldn’t be darker than a penny)!

Once sugar is melted, add six pieces of butter. Stir fast with spatula. Be careful, as caramel will sputter a little bit. Keep stirring.

Once butter is melted, carefully and very slowly drizzle coconut cream into pan, whisking rapidly. The mixture will bubble up again, so be careful and continue stirring. Allow mixture to come to a boil for 1 minute, then immediately remove from heat and stir in sea salt. Pour into a large mason jar and allow to cool completely.

If making ahead of time, let cool completely before storing in the fridge. It will keep for about 10 days. When it’s time to use, just submerge jar in warm water to bring to desired consistency.


  • 2/3 cup coconut cream or almond milk
  • 8 ounces bittersweet chocolate, chopped small
  • 1 teaspoon vanilla extract

When tart crusts are done cooling, add coconut milk to a saucepan and bring to a boil. Once boiling, pour over chocolate and let stand for 3-5 minutes. Add vanilla extract and whisk until it forms into a ganache.

Immediately pour ganache into single tart or individual tartlet shells. Pour in 3/4 of the way full, then add tarts to a small baking sheet and chill in the fridge for 1 hour.

Once tarts are chilled, drizzle with salted caramel and top with a small sprinkle of flaky sea salt. Enjoy immediately or store in the fridge for later. The tarts will keep in the fridge, chilled, for up to 5 days.

Originally shot for VERILY MAG - See the story here !


I love any holiday that gives me a reason to make a baked good.    I know a lot of people love to hate on Valentine's day, but I'm not one of them.  Cards, gifts and chocolates aside - it's really just an excuse to hang out with someone you love.  

I'm not the biggest chocolate person in general, but sometimes I can get down with something this decadent.  I also love the idea of making a brownie-type dessert in a tart pan to make it feel more like a "occasion."  Make sure to serve this one warm with lots of coconut creme on top and share with a loved one ;).


WALNUT BROWNIE TART WITH GANACHE & WHIPPED COCONUT CREME (Gluten-free, Dairy-free) Adapted from David Lebovitz

  • 4 tablespoons coconut oil
  • 2 tablespoons walnut oil
  • 6 oz. semisweet chocolate, chopped
  • 3/4 cup natural cane sugar or coconut sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/4 cup almond meal
  • 1/4 teaspoon salt
  • 2 tablespoons cocoa powder
  • 3 tablespoons arrowroot starch
  • 1/2 cup semisweet chocolate chunks
  • 1/2 cup finely chopped walnuts

Preheat oven to 350 degrees.  Grease your 8-9 inch tart pan with coconut oil (or cut out a fitted circle of parchment paper).  

In a medium saucepan, add coconut and walnut oil and semisweet chocolate.  Once chocolate begins to melt, stir until smooth and creamy.  

Remove from the pan and stir in sugar, vanilla, and whisk in one egg at a time.  In a separate bowl, whisk together cocoa powder, salt, almond meal and arrowroot starch.  Slowly whisk in dry mixture to brownie batter and beat well until smooth. 

Stir in chocolate chunks and walnuts. then scrape batter into tart pan.  Sprinkle with sea salt and bake for 30 minutes.  Let brownies cool, then chill for 40 minutes for the cleanest cut.


  • 3 oz. semisweet chocolate, chopped
  • 1/4 cup cocoa powder
  • 1/2 cup coconut cream (I used SoDelicious brand)
  • 1 teaspoon vanilla
  • Add cocoa powder and semisweet chocolate to a medium sized mixing bowl.  Heat coconut milk over medium heat until it comes to a low boil.  Pour over chocolate mixture and let sit for 30 seconds.  Stir in vanilla extract and whisk together well until smooth.  Drizzle over finished brownie tart.


  • 1 (15oz.) can coconut milk

Chill coconut milk in the fridge overnight.  Once opened, scoop out all the thick coconut cream into a small mixing bowl.  Whip until smooth and add a dollop to each brownie slice.