Lavender Rosemary Butter Cookies


Last summer my mother and I braved the tiny, windy roads of Southern France, frequently getting lost, but enjoying mountainside towns, local artisans, and colorful farmers markets.  At one point, we pulled our car off the side of the road to visit a farmer’s lavender stand, which turned out to be his old farm house.  He had buckets of dried lavender and fresh lavender soaps.  As I conversed with him in French, I discovered that he and his father had been farming their whole lives.  We spoke of the traditional ways of extracting oils and how the countryside turns bright purple in the summer during lavender harvest.  He gave us a huge bag of bright red and juicy cherries to munch on the drive home.

Enjoy this buttery cookies or as the French would say les biscuits!

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  • 1 cup almond flour
  • 2 T coconut flour
  • 1/2 tsp baking soda
  • 8 T butter, softened
  • 1 T maple syrup
  • 1 tsp vanilla extract
  • 1 T dried lavender
  • 1 T fresh rosemary, finely chopped
  • Raw honey, optional


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a small mixing bowl toss together flours, baking soda, and chopped rosemary.
  • Using the back of a wooden spoon (or mortar and pestle) gently crush the lavender to release the oils.  Add this to the dry mixture.
  • Whip butter and maple syrup. Fold in flour and mix until the dough comes together.
  • Shape dough into a log shape and wrap in waxed paper. Refrigerate for 1 hour.
  • Unwrap dough and slice into 1/2 inch round cookies.
  • Bake for 10 minutes.
  • While the cookies are still warm, brush with raw honey if desiring something slightly sweeter.IMG_0013



Frozen Chocolate Crunch Bites


As a little girl, one of my favorite snacks was my mom’s rice krispie treats.  Of course, knowing my mother, she made them without the marshmallows and instead used peanut butter to hold them together.  For a grain-free alternative, the shredded coconut in these rich and creamy treats provides a bit of crunch!

These sweet little bites are packed with protein, quality, and taste!  Quick to make, they are perfect for an afternoon snack on a hot summer day.  Because coconut oil melts at 76 degrees, they will melt quickly in your hands so be sure to keep them cool until ready to enjoy!

Cacao and maca powders are wonderful ancient super foods containing anti-oxidants, minerals, & vitamins and have been shown to enhance moods and focus.  Maca is a root that grows high in the mountains of Peru and as an adaptogen it nourishes the endocrine system and boosts adrenal function.  The combination of cacao and maca will stimulate your energy, boost your stamina, and put a smile on your face.

Enjoy these sweet bites of rich, chocolatey goodness—a perfect grain-free snack for all ages!


*For a sweeter affair, stir in chopped dark chocolate pieces.


  • Line a baking sheet with parchment/waxed paper.
  • Combine all ingredients and mix together.
  • Using cookie/ice cream scoop, drop chocolate balls onto lined baking sheet.
  • Immediately place in the freezer for 30 minutes before serving.
  • Enjoy and store remaining chocolate bites in the refrigerator (if there are any left!).


Banana Bread with Maple Nut Butter, for a Mother’s Day treat!


Mother’s Day celebrations for us growing up came in all forms, but I always remember my dad making Norwegian pancakes and grilled fish for my mom—her favorite!—followed by a walk on the beach.  Wishing I could celebrate with my mom and new mother-in-law, I whisked up this banana bread instead!

This recipe is a special treat for Mother’s Day…although it is not too sweet, it is made with lots of love!  Many people have asked me for a grain-free banana bread recipe and I have not found one I liked, as they are all loaded with sugar, so I came up with this banana bread made with coconut flour, sweetened with bananas, and topped with a rich maple nut butter.  Coconut flour is filled with protein, so this sweet bread is a perfect complete snack or meal!

Happy Mother’s Day! I love you mom, you are truly a Godly and loving inspiration to me :)


Banana Bread with Maple Nut Butter

Banana Bread
  • 3/4 cup coconut flour
  • 6 eggs
  • 2 large/3 small bananas, ripe and mashed
  • 6 tablespoons butter, melted
  • 1/3 cup whole milk, plain yogurt (Greek is best)
  • 1/4 tsp ground nutmeg
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • dash of sea salt
Maple Nut Butter
  • 1/2 cup walnuts, finely chopped
  • 8 tbsp butter
  • 1/4 cup maple syrup
  • 1/2 tsp cinnamon


  • Preheat the oven to 350 degrees.
  • Grease a 1 pound loaf pan.
  • Mash bananas in a mixing bowl.
  • Combine all ingredients and blend until thoroughly mixed.
  • Continue blending on medium speed for 1 minute to allow coconut flour to soak up the liquids.
  • Pour batter into the greased loaf pan and bake for 45-50 minutes or until a tester comes out clean.
  • Allow bread to set and cool slightly before removing from pan.
  • Slice and enjoy topped with a dollup of sweet & creamy maple nut butter!

Maple Nut Butter

  • Slice butter and bring to room temperature.
  • Using a food processor or nut chopper, finely chop the walnuts.
  • Add butter, syrup, and cinnamon and whip (with a hand blender) until light and fluffy.
  • Spread onto freshly baked banana bread!

**See recipe soaked and roasted, crispy nuts.