One Bowl Humming Bird Cake


One Bowl Humming Bird Cake

Hummingbird cake is a southern classic. This is my lightened up version using coconut sugar, spelt flour and fresh pineapple and banana. The best part? You only need a bowl and a wooden spoon. No heavy mixer or special equipment. Fewer dishes = more time to enjoy you cake.

Course Dessert
Servings 9



  • 3 cups spelt flour
  • 1 cup coconut sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 large eggs beaten
  • 1 1/2 cups coconut oil
  • 2 tsp vanilla bean paste
  • 3 ripe bananas
  • 2 cups chopped pineapple
  • 1 c chopped pecans
  • 1/2 cup toasted coconut flakes for garnish optional


  • 2 cup cream cheese softened
  • 1/2 cup greek yogurt
  • 2 tbs honey
  • 1 tsp vanilla bean paste


  1. Pre heat your oven to 350.
  2. In a large bowl whisk together the eggs and coconut sugar, add the vanilla, cinnamon, and salt. Stir in the pecans and pineapple. Next sift in the flour and baking soda.
  3. Fold the flour into the batter. Finally drizzle the coconut oil into the batter and fold to combine. Pour the batter into an 9 X 13in pan.
  4. Bake for 40-50 min. The cake is done when it's firm to the touch or when a skewer inserted into the center comes out clean.


  1. With a sturdy metal whisk or a wooden spoon whisk together all of the frosting ingredients until fluffy and evenly combined. Spread the frosting on top of the cooled cake and garnish with extra chopped nuts or a sprinkle of cinnamon.



Tangerine + Olive Oil Tea Cake




If you’ve never baked with olive oil before, trust me you’re going to love it. I sub olive oil a lot in baking when butter is called for. I loveeeee butter but lets be real it’s not great for you. Switching out olive oil (or coconut) is a great way get in some good fats and antioxidants. Give it a try and let me know what you think!

Oh and bonus.. this is a one bowl cake too!

Cake Ingredients:

1cup olive oil

3/4 organic cane sugar

2cups spelt flour

1/3c almond flour

2tsp baking powder

1/tsp salt

1tbs tangerine (or orange zest)

3tbs lemon juice

2tsp vanilla bean paste

3 large eggs

Tangerine Glaze

1cup powdered sugar

3tbs tangerine juice

1tbs tangerine zest


Preheat oven to 375. Grease a 5×9 loaf pan with a tsp of olive oil.

In the bottom of a large bowl, whisk the sugar and olive oil. Add the eggs one at a time whisking continuously. Next add the lemon juice, zest and vanilla.

Switch to a wooden spoon or spatula and fold in the spelt flour, almond flour, salt, and baking powder.

Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes.

To make the Glaze: Whisk together the powdered sugar, juice and zest until smooth and glossy. When the cake has cooled pour the glaze over the top. Garnish with fresh citrus slices!

GF + Vegan Salted Chocolate Cookies (with avocado!)

Processed with VSCO with hb1 presetI know what you’re thinking, avocado in cookies? WTF? Yes, as if we all weren’t eating enough avocado as is, I’m here to tell you you should be putting it in your cookies. This recipe is just one you have to see to believe. The result is a rich, fudgey, chocolate cookie. Seriously, make these ASAP, they’re super quick and really, really good.


1/2c ripe avocado

2tbs melted coconut oil

1/2c coconut sugar

1c almond flour

2/3c coco powder, unsweetened

1tsp vanilla bean paste

1tsp baking powder

1/4tsp salt


Pre heat the oven to 350. Use the paddle attachment on your stand mixer to cream the avocado and coconut sugar together. Add in the salt, vanilla paste and coconut oil.

Detach the paddle and bowl and fold in the almond flour and baking powder. Cover the batter with a bit of plastic wrap and refrigerate for 1hr.

Scoop 2tbs of the chilled  dough onto your cookie sheet. Quickly roll it between your palms and then press them into a small disk. Optional: sprinkle them with a pinch of sea salt.

Bake for 12 minutes at 350. They must cool completely before you try to eat them or move them. I let them cool in the refrigerator, and then ultimately store them there as well.

Let me know in the comments how your cookies come out!

Ricotta + Jam Toast

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This is such a simple, quick breakfast to throw together. The combination of toasty bread, creamy ricotta and sweet jam is unbelievably delicious. Because this recipe only has three ingredients you really want to make sure you’re using the top quality of each.

If you live in Los Angeles you have to get to Lodge Bread in Culver City. Very few things can convince me to drive to Culver City; Lodge is one of the few. I buy two loaves at time and they don’t last long. Seriously, there bread is incredible.


1 thick slice of country bread, any that you like seeds and grains are fine

1/4c whole milk ricotta cheese, the best can find

4 heaping tbs of jam, any flavor

Directions: Toast your bread slice, spread the ricotta over the bread and top with jam. It’s that simple!

I highly recommend a cup of coffee with this very indulgent breakfast. Let me know in the comments below how your toast comes out!


Best Ever Buttermilk Biscuits

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There are two kinds of biscuits, soft and pillowy or flakey layers. I like both and make both often, it usually just depends on how much time I have. It takes a little extra time and effort to get the layers but it’s worth it! I’ve given instructions below for both versions.

If you don’t have buttermilk on hand or don’t feel like purchasing a half gallon of it, just use what you have. Whole milk is totally fine here. I’ve used 2% as well. As long as you keep your ingredients cold and don’t overwork the dough you will end up with an incredible biscuit, I promise!


2 cups all purpose flour

2 tbs baking powder

1 tbs sugar

1 tsp salt

1/2 cup high quality butter, frozen

1 cup buttermilk or whole milk

Preheat your oven to 425. Whisk together the flour, baking powder, sugar and salt in a large bowl and place in the freezer until you’re ready to use.

Take your frozen butter and grate along the side of a box grater. Use the larger holes like your were going to grate cheddar cheese. Divide the grated butter, put half back in the freezer and the other half into the bowl with the flour mixture.

Using your finger tips, rub the butter into the flour mixture, working quickly. Incorporate the butter into the flour until it resembles coarse sand. Grab the reserved frozen butter and add that to the flour, do not rub into the flour. The frozen flakes of grated butter should be dispersed evenly through the flour, this will create soft buttery layers in your biscuits!

Next, pour the buttermilk into the flour and carefully mix everything together just until incorporated. It’s crucial to not over mix at this stage. Turn the biscuit mixture out onto a floured work surface and using a rolling pin, roll out into a rectangle to a 2 inch thickness.

Now you have a choice to make! If you want soft pillowy biscuits go ahead and cut them in the shape that you like and put them on a baking tray. However, if you want flakey layered biscuits you have a little more work to do. Take the dough and fold it in half and put in the the freezer for 10mins.

Next, take the folded, frozen dough out of the freezer and roll out into a large rectangle. Again, fold the dough in half and place back in the freezer for 10mins. Repeat this step 1 more time.

Finally, Take the dough from the freezer, roll out to a 2 inch thickness and cut with a biscuit cutter. Place the biscuits onto a baking sheet, brush the tops with buttermilk and flakey sea salt. Bake for 12mins.

Which version did you make? Pillowy or Layered? Let me know in the comments below!





One-Bowl Blueberry Muffins

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You know by now that when I bake it always has to be “healthy-ish.” I’ve swapped white sugar for maple syrup in this recipe, which not only adds a healthier sweetness, it also keeps the muffins from drying out. This recipe is super easy to throw together (especially if you keep frozen blueberries on hand) and kids love them! This recipe yields about 12 muffins.


1/2c coconut oil, melted

1/2c maple syrup

2 eggs

1 tsp vanilla paste

2 tsp baking powder

1/2 tsp salt

2c spelt flour or GF baking mix

1c milk

3c fresh or frozen blueberries


Pre-heat your oven to 375. Line and grease your muffin tins.

If using frozen blueberries, take them out of the freezer and toss them with 2tbs of flour to coat. This will prevent the color from bleeding and your muffins from turning blue. Put them back in the freezer until you’re ready to use them.

In a large bowl whisk together the eggs, maple syrup, vanilla and milk. Next drop your flour, salt and baking powder into the bowl. Mix everything together with a large spoon or spatula. Drizzle the melted coconut oil over the batter and stir to incorporate. Lastly, add just 2 1/2 cups of blueberries (reserve the last half to sprinkle on top). Fold the blueberries into the batter very gently; you don’t want the color to bleed.

Use a measuring cup, or as I prefer, an ice cream scoop to portion the batter into the cups. It should come about 3/4 up the side of the cup. Top them all with extra blueberries and bake 15-20 minutes until golden brown.

Let me know in the comments below how yours come out!


Summer Berry Pavlova


Pavlova with Creme Fraiche and Berries

This recipe is lovely year round. The outside is crisp with a pillowy marsh-mellow like center. I top mine with whipped creme fraiche and fruit. To keep in seasonal just switch up fruit topping.

Side note: the above photo was in my outtakes seeing as a pair of curious feet creeped into the shot. It’s since become my favorite take.

4 egg whites room temperature

1/2 cup of sugar

2 tsp cornstarch

1tsp white vinegar

1 tsp vanilla paste

1 cup creme fraiche

2-3 cups of fruit, I used a variety of berries.

At one point in my career whipping egg whites by hand to stiff peaks would have been a challenge I insisted on accepting. Now thats  a big HELL NO! This is a job for my stand mixer. Either method will yield the same results. Let me know in the comments below “by hand or by stand?”


Pre-heat your oven to 180 degrees. Line a sheet tray with parchment. In the bowl of your stand mixer put your four egg white, cornstarch and vinegar. Beat on high for 1 minute until stiff. Turn your mixer to a medium setting.

Next grab your sugar and begin to slowly stream it into the mixer while running. Add the vanilla. Beat the egg whites and sugar mixture until the mixture becomes stiff and shiny.

Next, turn your egg white mixture (merengue) onto your parchment lined sheet tray. Use a rubber spatula to shape a circular mound. I try and keep it nice and tall. It will sink a bit as it bakes. Now it’s ready for the oven. bake for 1 1/2 hours at 180. Then turn your oven off and allow to completely cool 1-2 hours. Don’t rush it. You know its done when the outside is cool and hardened.

Just before your ready to serve take the back of a spoon and give your pavlova a few wacks to crack it open a expose the marshmallow center. Top with creme fraiche (I whip mine by hand with a whisk just a little) and fruit of choice.

Let me know in the comments below how yours came out. What kind of fruit did you use?




Cranberry-Orange Scones

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One of my favorite things about these scones is they freeze so well. From freezer to finished, they’re ready in under 20mins. You really can’t beat that! Also, it should be noted that my English boyfriend has insisted these are not, in fact, scones. Has my whole life been a lie? I’m still not sure what the difference is between what I know of as a scone, and a traditional English scone. Until I can do some in-depth research abroad, I will keep making these. Authentic or not, they’re dreamy!

P.S I think he was mostly put off by the shape.

Cranberry-Orange Scones:


2 cups all-purpose flour

2 1/2tsp baking powder

1/2 tsp salt

zest from one orange

1/2c unsalted butter, chilled or frozen is even better!

1/2c heavy cream, plus extra for brushing on top

1/2c coconut sugar, plus extra for sprinkling on top

1tsp vanilla bean paste

1 heaping cup of cranberries roughly chopped

Scones are like biscuits you want everything as cold as possible. I always measure out all the ingredients and leave the freezer for 10mins.

First pre-heat your oven to 400 degrees. Whisk all dry ingredients (flour, salt, BP, coconut sugar) in a bowl. Next take your chilled butter and grate it into the bowl of dry ingredients with a box grater. Then begin to rub the butter into the flour with your fingers.

Work quickly you want everything to stay cold. Once the butter is incorporated (leaving a few flakes of butter whole) pour in the cream and mix until just barely combined. Add in the cranberries and gently fold it all together.

Alternatively this these steps can be done in a food processor. I however hate nothing more than hauling out, setting up and washing my food processor so I never use it. Hands are fine but do whichever works best for you.

Tip the contents of the bowl onto your work surface using a little flour so it doesn’t stick. You can shape and cut out the scones however you want. I formed the dough into a circle and cut wedges but you could use cutters too.

Place your cut scones onto a lined baking sheet and put them into the freezer for 10 minutes. If you want, at this point you can freeze half your scones in a ziplock back and keep them in there until you’re ready to use them, but thats totally up to you. Next, take them out, brush with a little extra cream and sprinkle with coconut sugar then bake them for 18-20 mins until just golden around the edges. Let cool then dig in!

This recipe is totally adaptable for other flavors; blueberry, raspberry, chocolate chip, whatever you want. Let me know what flavor combinations you try in the comments below!