Chunky Monkey Gluten Free Breakfast Cookies

Its been ages since I posted but I felt compelled to share these yummy breakfast cookies.  The world may be off it’s axis and many things are evolving and unknown, but one thing remains true cookies for breakfast are the best, especially when you have a delicious cup of coffee to wash them down with.  Seems I always have a few overly ripe bananas on hand and this is a fun way to use them up.  Enjoy!  I was inspired for this recipe from here    

Of Course I altered the recipe to suit my tastes but feel free to try the original too.


Chunky Monkey Gluten Free Breakfast Cookies

2 Ripe Medium Bananas, Sliced

1 Egg

2 TBL Honey Or more to taste

1 Tsp Vanilla

1/2 Cup Nut Butter (Almond, Peanut Butter, or Mixed nut Butter) I used Kirkland mixed nut butter

1 Cup Almond Flour

1/4 Cup Cassava Flour

1/2 Tsp Baking Soda

3/4 Tsp Salt

1/2 Cup Shredded Unsweetened Coconut 

1/2 Cup Dark Chocolate Chips

1/2 Cup Dried Tart Cherries

Preheat oven to 350*

Mix bananas, egg, honey, vanilla and nut butter together with a hand blender, add in the flour salt, baking soda and mix until everything is incorporated.

Finally mix in coconut, chocolate chips, and cherries.  

Scoop out dough onto baking sheets lined with parchment paper .  I make them somewhat large like 6 cookies to a sheet.  Flatten the dough slightly and Bake for 10-12 minutes or until cookies are set up and brown on the edges.  Cool and enjoy!!  

Substitute nuts or other dried fruits to your liking.  Makes about 1 Dozen scrumptious Cookies.



Chocolate Banana Gluten-Free Muffins



I found this recipe when I had a few very ripe bananas I needed to use up.  I have since made these countless times and they are so good.  Here is the original recipe over at  I have only altered the sweetener, the type of fat and salt content, otherwise it is a foolproof delicious muffin.  Anytime I can cut sweetener I do cause my motto is, “if you don’t need it, don’t eat it”.  However I don’t always adhere to my motto.

My daughter has offered to make and post some food videos on instagram, so you can check out her chocolate banana muffin video at my kleecreations instagram account.


Chocolate Banana Gluten-Free Muffins

2 Ripe Medium Size Bananas

2TBL Honey 

1 TBL Vanilla

2 Eggs

1/4 Cup of Butter, melted

2 cups Almond Flour

3 TBL Coconut Flour

1/3 Cup Cocoa Powder

1 tsp.  Baking Soda

1 tsp. Sea Salt Fine or Coarse (coarse gives you a salted dark chocolate taste)

1 Cup Bittersweet or Semi Sweet Chocolate Chips 


  1. In a food processor or a bowl mash the banana so most of the chunks are gone, add the honey, vanilla, eggs and butter and mix until well combined
  2. In a separate bowl mix together all the dry ingredients except the chocolate chips
  3. Add the dry ingredients to the wet and mix until well combined
  4. Mix in the chocolate chips
  5. Line a muffin tin with baking muffin cups and fill each one with the batter to 3/4 full
  6. Bake in a *350 degree oven until the muffins are springy to the touch approximately 18-20 minutes
  7. Let cool on a wire rack and enjoy!
  8. Makes about 12 muffins
  9. If you want to get really fancy frost these with my cream cheese whipped cream frosting found HERE

Quick Homemade Ketchup

Quick Homemade Ketchup


If you don’t know me personally,  then I must tell you I’ve been known in some parts as the condiment queen.  I adore most condiments,  but not their plastic packaging , high sugar content and weird filler ingredients.

I made it a mission some months ago to try and reduce as much plastic as possible in my life, including in the pantry and refrigerator. It is almost impossible to get plastic totally out of your life, it is so omnipresent in everything, but try I must as we are all so toxic with BPA.  Thus I decided from now on I shall buy no more ketchup in plastic containers.

This recipe is so fast, easy and tasty it also yields way more ketchup for your dollars.  It has the stamp of approval from my family and friends.


Quick Homemade Ketchup

1 Can Organic Tomato Sauce (I like Muir Glen brand)

1 Can Organic Tomato paste (I like Muir Glen brand)

1/3 Cup Organic Apple cider Vinegar

2 TBL Maple Syrup (sweetness can be adjusted to your taste)

1 Tsp. Onion Powder

1 Cup Water*

Throw all the ingredients into a saucepan on the stove and cook on medium heat while whisking until desired thickness.  I usually cook it for 10-15 minutes.  Pour into a glass jar and store in the refrigerator.

* You may have to add more water after it cools as it may thicken but it will still taste fine


New and Improved Gluten-Free Gingerbread Men

Gluten-Free Gingerbread Man

Happy Holidays!  It has been many moons since I have posted, but I hope to post more in the coming new year!   I have been so busy marking my 50th year, I had no time to sit down and post some recipes.  Man what a fabulous year it has been.  So grateful to have made it this far with so many blessings.  I plan on making it 50 more healthy active years to come.

I love gingerbread  and only indulge once a year, so I want the best tasting cookie for my holiday consumption.   I think this year I finally perfected a great tasting simple recipe that so far has passed the taste test with friends and family alike.  Give it a try and let me know what you think.

New and Improved Gluten-Free Gingerbread Men

1/2 Cup + 2 TBL Butter at room temperature

1/2 Cup Blackstrap Molasses

1/3 Cup Lakanto Sweetener or sweetener of your choice

1 Small Egg at room temperature

2 TBL Buttermilk

Zest of 1 Lemon

1 1/2 Cup Cassava Flour

1/2 Tsp. Baking soda

1/2 Tsp. Salt

1 Tsp. Ginger

2 Tsp. Cinnamon

1/2 Tsp. Cloves

1/2 Tsp. Allspice

1/4 Tsp Xanthan Gum (I find this helps to bind the flour and make it less likely to crumble)


  1. Preheat oven to *325 and line two cookie sheets with parchment paper or grease with butter.
  2. In a Standing mixer add the butter, sweetener, molasses and mix until creamed.
  3. Add the egg, buttermilk and lemon zest and mix to incorporate.
  4. Finally add the rest of the ingredients and mix until a soft dough forms.
  5. Let the dough rest at room temperature for 20-30 minutes.
  6. Roll out dough between two sheets on parchment paper to a 1/4 of inch thickness a little thicker is better.  You may need to dust the parchment with some additional flour to keep it from sticking.
  7. Cut out your cookies and place on the cookie Sheets Bake for 6-8 minutes just until the edges start to turn golden.  They will puff up and get slightly firm.
  8. Decorate or Frost as you please.  I like them plain.
  9. Makes approximately 12 regular sized Gingerbread Men


Cassava Flour Chocolate Chip Cookies



Cassava Flour Chocolate Chip Cookies

Happy Spring!  I keep meaning to post more often, then photography gets in the way, alas I am figuring it out so stay tuned.

Here yet again, is another version of the chocolate chip cookie.  My main flour of late has been cassava flour, it is very versatile and easy to use as a substitute in recipes.  I use this one here.  This recipe I found on the Otto’s cassava flour website here, which is also a good choice of flour too.

Of course I tweaked it just a bit and they turned out fabulous.  If any of you are from the Northeast you will have heard of Freihofer’s cookies, as a kid I ate my fair share of those cookies. Every June they would do a Freihofer’s road race 10 or 5K and tables of these cookies were there for the grabbing. Oddly enough these taste like those cookies, but with much more healthy favorable ingredients and of course they are gluten-free.

I also have been experimenting with a new sweetener it is made from erythritol and monk fruit, it has no glycemic index, no calories, and no impact on blood sugar. It is called Lakanto Sweetener and you can find it here.   Erythritol is a fermented  sugar alcohol and does not cause gas and bloating like other sugar alcohols.  This brand uses a non-gmo sugar alcohol.  Monk fruit or luo han guo is a rare fruit that grows high in the chinese mountains and has been studied for its many health benefits:

  • Anti-carcinogenic
  • Regulate blood sugar
  • Able to prevent and decrease oxidative stress related to diabetes
  • Prevent tooth decay
  • Anti-inflammatory
  • Inhibit tumor growth
  • Antioxidant
  • Antihistiminic

It is super sweet and you don’t really need to use much of this at all.  It looks like regular sugar and performs the same way as sugar in baked goods.  So go ahead and try something new and let me know what you think.


Cassava Flour Chocolate Chip Cookies

1/2 Cup Grass Fed Butter

3 TBL of Lakanto sweetener

1 TBL Maple Syrup 

1 TBL Vanilla

120 Grams of Cassava Flour (roughly a cup but I would weigh it)

1TBL Grass Fed Gelatin ( I use great lakes red label)

1/4 Cup Water

1/2 tsp. Baking soda

1/2 tsp Sea Salt

1/2 Cup Bittersweet Chocolate Chips

  1. In a kitchen aid or stand up mixer, mix Butter, sweetener, maple syrup and vanilla until smooth.
  2. Sprinkle the gelatin onto a 1/4 cup of water and dissolve it.
  3. Add the gelatin to the wet ingredients
  4. Mix in the flour, baking soda and salt and blend until it forms a dough.
  5. Stir in chocolate chips by hand.
  6. Use a cookie scoop or teaspoon and form dough balls on cookie sheet, slightly press the dough balls down.
  7. Bake in a *350 oven for 8-11 minutes until just brown on the edges or dough is set up.
  8. Let cool and Enjoy!  Makes about 16 cookies with 1 inch dough balls.

Smashed Potatoes

A close up of a smashed potato
A close up of a smashed potato



Hello and Happy 2017! It has been a while since I posted, but it is not for lack of material!! It is basically my poor photography skills, alas I am going to make an effort to post at least once a week from now on.

These smashed potatoes are my favorite way to eat potatoes, they are really easy to make and mark my words you won’t stop at one potato. They are crunchy and olive oil soaked like a really good french fry in a different form.

Speaking of olive oil make sure you are buying the real thing when you shop for it. Olive oil has a long history of being adulterated. So do your homework! Here is a great article on how to choose real olive oil.  Once you have real olive oil you will never go back.  I have a bit of an addiction to really good olive oil, it is my main fat source and does have many health benefits.  This is a really great read on the history and scandal of olive oil –Extra Virginity by Tom Mueller.  Your arteries and body will thank you when you do an oil change by ditching the seed oils,(canola and vegetable oils) and go for real olive oil.


Smashed Potatoes

10-12 Potatoes of a smaller variety (think yukon golds)

Good olive oil

Salt and Pepper to taste

  1. Place potatoes in large pot of water on stove and boil until the potatoes are soft. (mashable)
  2. Drain the potatoes and place evenly spaced on a cookie sheet.
  3. Proceed to “smash” the potatoes so they are flattened ( I use a metal spatula),
  4. Drizzle a generous amount of olive oil all over the smashed potatoes 
  5. Bake at *375 until the potatoes are golden brown and crispy on the edges.  around 35-45 minutes.
  6. Enjoy!  Serves 4-6 

Decadent Gluten- Free Chocolate Bean Cake

img_0520I discovered this delicious cake on a visit back east this summer.  A friend of mine had made it and it sounded so easy and good I decided to try it for myself.  As usual I tweaked the recipe to my liking and have since made it several times for family and friends of all dietary backgrounds.  Only two people,  you know who you are, didn’t care for the cake, but my two daughters were not among them so I consider that a success.  My daughters are my toughest critics and usually ask if I made the dessert,  when I answer yes,  that is enough to turn them away, yes stinkpots they are!!

So after a somewhat involved recipe last post, here is a fast easy tasty dessert that most people will love.

Decadent Gluten-Free Chocolate Cake

1 Can organic Chickpeas or White Navy Beans

3 Large Eggs

1 1/2 Cup Bittersweet Chocolate Chips

1/4 Cup Coconut Sugar or 4 Medjool Dates ( I like the dates but both work well)

2 tsp. Vanilla

1/2 tsp Baking Soda

1/2 tsp Salt

  1. Place all ingredients into a blender and blend until well mixed.
  2. Pour  batter into a 8×8 greased baking pan.  Feel free to mix in a few more chocolate chips if you like chocolate a lot.
  3. Bake at *350 degrees for about 18-25 minutes until the center is firm be careful not to over bake.
  4. Let cool and eat plain or frost with my whipped cream/ Cream cheese Frosting  (recipe below) or plain whipped cream.
  5. Enjoy! Serves 6-8


1 8oz package organic cream cheese room temp.

1/4 organic whipping cream or coconut cream

1 TBL vanilla

1-2 TBL maple syrup or to taste

Whip the cream into firm peaks add the softened cream cheese and whip until smooth add the vanilla and maple syrup.

Nutty Granola (Oat free)


I am baaaaaack!!  I have taken quite a long sabbatical from this blog, that does not mean I have stopped cooking or experimenting in the kitchen.  We have had a marvelous spring and summer filled with adventure, travel and good times.  Now we are into my favorite time of year, fall, when the harvest is here and the hoarding for winter begins.

I like the occasional yogurt and granola breakfast and pretty much had given it up since most granola contains oats and trust me you don’t want to be in the same room with me when I eat oats…enough said.  I found this product Paleonola a couple of years ago on a family visit back east and truly enjoyed it, but found it to be a bit pricy and sweet for my taste.  I decided to try to make my own version and with the help of the recipe for vanilla-almond granola from the Against All Grain cookbook, I have made quite an addictive tasty treat with or without the yogurt.

Nutty Granola

1 Cup Almonds, Pecans, Walnuts

1/2 Cup Raw Pumpkin seeds

1 tsp. Salt

2 TBL Maple Syrup

2 TBL Honey

1 TBL Coconut Oil, melted

1 TBL Vanilla

1 TBL Cinnamon

3/4 tsp. Salt

1/2 Cup Shredded Unsweetened Coconut

1/2 Cup Raisins

In a large bowl add the nuts, seeds and salt cover with water and let soak overnight.  (This helps to make the nuts and seeds more digestible).

After soaking rinse the nuts and seeds and place into a food processor.  Mix together the maple syrup, honey. coconut oil and vanilla, add to the nut mixture.  Add the cinnamon, salt and coconut and pulse a few times until combined and the nuts are the size of oats or to your desired size (I like mine more on the chunky side).

Transfer the mixture, spreading it evenly onto parchment lined trays in your dehydrator. With this amount of ingredients I use 3 of my dehydrator trays. (I have the nesco dehydrator).

Dehydrate the granola on the 120 degree setting for 24 hours I usually don’t flip it or mess with it while it is in the dehydrator.

When it is crisp remove it from the dehydrator and place into a large bowl, (it will crisp up even more once it hits the air).  Add the raisins at this time and gently mix them in with your hands.  Feel free to use any dried fruit you desire.  Store in an airtight glass container at room temp.

Enjoy!          Makes about 5 cups of granola!


Breakfast Sausage Spice Blend

Breakfast Sausage Spice Blend
Breakfast Sausage Spice Blend

Happy March!

I wanted to share with you my simple spice recipe for breakfast sausage.  I like to get plain sausage when I have my animals processed, that way I can season the sausage according to what my recipe calls for.  Also I then get to know exactly what is used to season my meat.  I am not a big fan of MSG or other undesirable compounds sneaking into my food.

Back in college I went on a dinner date to an all you can eat Chinese Buffet, yes I know cheap date.  I was not as much of a foodie back then and saw no problem with my date’s choice of eating venue.  As I was consuming my plate of varied Chinese buffet delicacies,  I felt a tightening in my chest and my heart rate sped up to an alarming speed. My tongue also swelled up and I was extremely thirsty alas, I kept eating, until at some point, I really thought I was having a heart attack. I was too dumb and embarrassed to say anything, so  I put my fork down and drank water hoping the symptoms would pass.  It wasn’t until later in the evening that they started to dissipate. I realized later that all the MSG in that Chinese buffet food was the culprit to my scary and bizarre symptoms.  Needless to say I learned my lesson and have become much more aware of my food and of speaking up when I feel uncomfortable in all situations, regardless of the company.

I use this spice blend in pork, elk, and antelope ground sausage.

Breakfast Sausage Spice Blend

1 pound  Ground Sausage, pork or game

1 teaspoon Ground Fennel

1 teaspoon Ground or Rubbed Sage

1 teaspoon  Thyme

1 teaspoon Sea Salt

Ground fresh Black Pepper to taste

1 teaspoon Maple Syrup (optional)

  1. In a medium-sized bowl add the ground sausage and all the above ingredients.  Mix well with your hands.
  2. Use as you like for breakfast….make patties and fry in a skillet or fry loosely and add eggs for a breakfast scramble.
  3. Enjoy!   Makes approximately 8 breakfast sausage patties.

Baci Di Dama Cookies


Happy New Year 2016!!!  I am sorry for not posting sooner, as you can see by my photo these were meant as a holiday treat, then again I usually don’t need a holiday to have a treat.  So in that vein, I present to you this addicting little babies.

I found the original recipe on David Leibovitz’s site HERE.  His site is so beautiful and inspiring.  He is an expat baker living in France and has great recipes and stories to share, check it out!!

I have simplified the recipe and of course cut down on the sweetener, I find they don’t need too much sweet and the hazelnut flavor is highlighted even more.

This year in lieu of resolutions, I have decided to try the Wim Hof Method course.  This is a ten week course that encompasses cold immersion and breathing techniques to make you stronger, healthier and happier.

Wim Hof is the Iceman check him out HERE.  He is very charismatic, funny and holds the world record for being immersed in ice water without changing his core body temperature.  I am starting week 4 and so far so good, I really like the breathing technique and the challenge of the cold showers.  My goal is to swim in the Yellowstone River come early spring.  I shiver at the thought, but hopefully by week 10 I will be eager to jump in!!!


Baci Di Dama Cookies

1 1/4 Cups Hazelnuts, toasted and skinned

1 Cup Rice Flour

1/2 Cup Butter, room temperature 

1/4 Cup Organic Sugar

Pinch of Salt

3 oz Bittersweet Chocolate

  1. Place the Hazelnuts into a food processor and blend until they are the consistency of fine sand.
  2. In a medium bowl add the hazelnuts, flour, butter, sugar and salt, mix with your hands until the dough comes together.
  3. Roll the dough into logs about an inch in diameter,  it will be a bit crumbly so just keep at it, place the logs in the freezer for about 15 minutes.
  4. Working with one log at a time cut it into even segments about an inch in length and roll into balls.
  5. Place the balls onto a cookie sheet and bake at *325 for 10-14 minutes until the tops are golden brown.  Let them cool completely.
  6. In a double boiler melt the chocolate and dip the top of each cookie into the chocolate and place them back on the cookie sheet.  Add sprinkles if you’d like and let the chocolate set up.
  7. Enjoy!  Makes approximately 18 cookies (depending on the size you roll them).