Favorite Recipes

My Double Chocolate Sourdough Cookies are intensely chocolatey, ideal for anyone looking to satisfy a sweet tooth. They are easy to prepare, made with sourdough discard, and contain no eggs!

These Rice and Almond Flour Blueberry Muffins are soft and subtly sweet, thanks to the blueberries, unsweetened applesauce, and honey. I've substituted chia eggs for regular eggs to accommodate those with egg sensitivities and to enhance the nutritional value with omega-3s and walnuts. They make a perfect breakfast or snack at any time of the day.

My Spelt Flour Banana Chocolate Chip Muffins are a tasty treat at any time of the day. The blend of banana and chocolate creates a delightful flavor duo.

My Avocado Brownie Bites have a crispy exterior and a dense, fudgy interior. These tasty treats are made entirely in a food processor, ensuring easy cleanup! Ideal for a light dessert or children's lunches, these mini brownies are a delightful snack at any time of the day. Made with chia egg, rice flour, avocados, maple syrup, and date sugar, you'll be amazed that these brownies are actually healthy!

My Fudgy Tahini Triple Chocolate Cookies have the texture of a soft brownie.

Indulge in my Tahini Chia Egg Strawberry Brownies, where I elevate this dessert by incorporating fresh strawberries.

Chocolate Chip Cookies (Regular or GF) are a classic treat that I enjoy baking often! I make mine egg-free, using a chia egg substitute for added health advantages. This recipe is ideal for those with egg allergies or sensitivities! To make these cookies gluten-free and dairy-free, simply use dairy-free butter. These chocolate chip cookies freeze well and can be kept in the freezer for up to a month. By Rose Huxford Chocolate Chip Cookies (Regular or GF) Yields: 24 cookies Pr