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.



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 thatsย  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!