Lemon Flaxseed Cake

Based on fastpaleo.com’s Chia Lemon Drizzle Cake, this tangy Lemon Flaxseed Cake hits the spot when you’re looking for something to satisfy that sweet lemony craving. This gluten-free cake is perfect for dessert or as a snack. I actually even have it for breakfast. (I can imagine this would also taste absolutely amazing with some blueberries added to the batter. Just like a blueberry lemon muffin!) It’s delicious by itself, but I discovered that it’s quite delightful with cream cheese smeared on a slice.


  • 3/4 cup coconut flour, sifted
  • 5 large eggs
  • 3 lemons, zest and juice
  • 3 tbsp plain yogurt (I use Fage Total.)
  • 1/4 cup agave nectar
  • 1/4 cup roasted whole flaxseeds (or chia seeds)
  • 1/2 cup coconut oil or melted butter
  • 1 tsp coconut palm sugar
  • 1-2 tsp of vanilla extract
  1. Preheat oven at 375˚F. Grease a loaf tin.
  2. Mix 1 tbsp of lemon juice with the palm sugar. Set aside.
  3. In a medium bowl, whisk together the eggs, coconut oil/butter, yogurt, vanilla and agave nectar until smooth.
  4. Add the lemon zest and the rest of the lemon juice to egg mixture.
  5. Slowly add the coconut flour making sure there are no lumps.
  6. Fold in the flax or chia seeds then pour the batter into your loaf tin.
  7. Bake for 20 minutes.
  8. Remove from oven and make 4 to 6 vertical slits along the loaf. Across these gently pour the lemon juice and coconut sugar mix.
  9. Bake for another 10 minutes. Remove and let cool completely before taking out of the tin.
  10. Serve after it’s cooled. Keep refrigerated then heat up it in a toaster oven.

Morning Muffin in a Mug

This Morning Muffin was all a buzz after Dr. Oz aired it on his show last February. It’s filled with guilt-free ingredients, and surprisingly, I had all the ingredients in my pantry. I love it when this happens! It’s actually very similar to my low-carb hamburger bun I posted a while ago (gluten-free, flourless, no sugar).

So I finally got around to giving it a try and it’s actually not bad. Not very sweet (because it only uses Stevia so it’s sugar-free) but pretty darn good especially when you smear it with butter and you watch it melt on contact. Mmmm! It was quite filling. I couldn’t eat the whole thing yet I wasn’t hungry at all until I realized it was already after lunch. Talk about a power muffin! And it only takes 1 minute to cook.


  • 1/4 cup flax seed meal
  • 1 tsp. of baking powder
  • 1 tsp. of butter or coconut oil (Just scoop it out of the jar! No need to melt it.)
  • 1/3 tsp of Stevia (or more depending on your preference)
  • 2 tsp. of cinnamon
  • 1 egg
  • a handful of blueberries
  1. Put all the ingredients in a mug and stir it well, making sure the egg and the dry ingredients are well incorporated.
  2. Microwave the mug for 55-60 seconds.
  3. Turn it over on a plate, slice in half, and butter generously!

For a chocolate option, substitute the cinnamon for 1 tsp. of cocoa powder and 1/2 tsp. of vanilla. Or you can check out heathereatsalmondbutter.com’s recipe. (Love her!)

Blueberry and Pear Pecan Crumble

This Blueberry and Pear Pecan Crumble has become an addiction. Thank goodness it’s a “guilt-free goodie” addiction. I’ve already made this three times! I love it so much. I can’t seem to go to sleep unless I have one for dessert. It’s another winner based on glutenfreefix.com’s recipe, and so easy to make. My favorite part is the nutty, crumbly topping. Mmmmm!

For this recipe, you can use any kind of fresh fruit. I’ve used different kinds of berries (blueberry, raspberries, strawberries), apricots, peaches, but my favorite is using Bosc pears. I just love the crisp taste of a good pear.


  • 2 Bosc pears, peeled and chopped
  • 1 1/2 cups fresh blueberries (or a combination of berries)
  • 1 tsp of arrowroot powder (optional)
  • 2 tsp of coconut palm sugar (optional – or Stevia or Splenda equivalent)
  • 1 tsp of lemon juice (optional)
  • 1/4 cup butter, room temperature (or microwave it for about 10 sec.)
  • 1/4 cup agave nectar
  • 1 cup almond flour or almond meal, firmly packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped pecans
  1. Preheat your oven to 325˚F.
  2. Mix your fruit with arrowroot powder, sweetener and lemon juice.
  3. Divide your fruit among your ramekins (about 6) or pour into a casserole dish or pie plate.
  4. Make your topping: Combine the butter, agave, almond flour, salt, cinnamon and pecans with a fork. (You might need to microwave it for a few seconds to get it to mix well.)
  5. Use your fingers to “crumble” the topping onto each dessert. (It will be sticky)
  6. Bake for 35-40 minutes until golden brown.
  7. Serve warm as is, or topped with freshly whipped cream, or with a scoop of coconut vanilla ice cream.
  8. Refrigerate any leftovers. To re-heat, place in a toaster oven for 5-10 minutes or until the topping gets toasty. Watch out that you don’t burn the top.