This recipe for classic Buttercream Frosting is my go-to for decorating cakes and cupcakes. It’s simple, yet delicious and creamy, and also holds it’s shape well when using frosting decorating tips. My variation uses almond extract instead of the usual vanilla flavoring. One reason I like to use pure almond extract is for the clear color. It keeps the frosting a crisp, white color. The flavor of almond extract is also amazing with a sweet, nutty depth.

This Sweet Potato Bread is made using coconut flour, which compliments the sweet potatoes perfectly. It is dairy-free and grain-free for those with intolerances or sensitivities. This is a very moist, cake-like bread with tons of flavor and a hint of spice. It has a perfect touch of sweetness, naturally sweetened by the banana, sweet potatoes and pure maple syrup. With a superfood like sweet potatoes, loaded with nutrients and flavor, you can have your cake and eat it too! (cake-like bread, that is) Enjoy!

This Banana Walnut Bread is so easy to make and such a great use for over-ripened bananas that you may have hanging around. With the addition of healthy walnuts and a non-dairy yogurt, it makes for a hearty, and perfectly sweetened, moist bread that you will find enjoyable.

These Walnut Raisin Oatmeal Cookies are my husband’s favorite! This recipe is dairy-free, and uses plant-based butter. These also make a great on-the-go breakfast or snack!