Desserts

PUMPKIN CUPCAKES – WENDY BLANCHARD, M.S., CHHC

PUMPKIN CUPCAKES – WENDY BLANCHARD, M.S., CHHC

1 c. brown rice flour 1 c. organic light brown sugar 3/4 c. tapioca starch 1/2 c. organic coconut sugar...

STRAWBERRY BLACKOUT WHIPPED CREAM CAKE – WENDY BLANCHARD, M.S., CHHC

STRAWBERRY BLACKOUT WHIPPED CREAM CAKE – WENDY BLANCHARD, M.S., CHHC

    I made this strawberry blackout whipped cream cake for July 4th which was to die for! Very easy...

CHAI TEA ICE POPS – WENDY BLANCHARD, M.S., CHHC

CHAI TEA ICE POPS – WENDY BLANCHARD, M.S., CHHC

FROM OUR JULY 4TH MENU! REMEMBER TO USE GLUTEN FREE, AND ORGANIC INGREDIENTS.  USE DAIRY FREE ALMOND MILK. Ingredients:  (To...

PALEO CHOCOLATE COCONUT CREPES – WENDY BLANCHARD, MS, CHHC

PALEO CHOCOLATE COCONUT CREPES – WENDY BLANCHARD, MS, CHHC

Wet Ingredients ½ cup + 3 tablespoons unsweetened almond milk ½ cup egg whites 1 tablespoon honey 1 tablespoon coconut...