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This pudding is a breeze to throw together and is packed with omega-3 and fiber-rich chia seeds. I have always been sensitive to food textures and typically turn my nose up at chia desserts, but when you grind them in the blender you get a smooth pudding instead of the lumpy and crunchy texture that is often associated with chia recipes!

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The banana bread recipe in my first cookbook, Against All Grain, is a major fan favorite, but I constantly get requests for a nut-free version. For those of you who have tree-nut allergies, this one’s for you! My family loves the flavor of this loaf so much that I typically don’t add anything to the mix, but some dark chocolate chips or walnuts would be delicious additions.

Page 256
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These cake doughnuts are reminiscent of the old-fashioned variety I used to love. Dense, satisfying, and rich; they also have two crunchy and sweet topping options—maple-bacon or dark chocolate. With each bite, you’ll taste all the flavors of fall: pumpkin, cinnamon, nutmeg, ginger, cardamom, and clove.

Page 268
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I created this roll especially for everyone who is egg-free (see Tidbits below for a nut-free substitution). If eggs and nuts are not a problem, I use the dough recipe from the sticky buns (page 88) with this filling and frosting.

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My grandma has been making batches of her mom’s biscotti recipes to give as gifts ever since I can remember. Sometimes she even dips one end in a little melted chocolate for an extra-special treat. Biscotti is one of the most requested recipe makeovers from my readers, so I asked my grandma for her recipe to re-create, and finally created a cookie that I am pleased to share with all of you.

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I was flipping through my third cookbook, Celebrations, last week preparing for Father's Day and I came across this recipe. Naturally, it stopped me in my tracks, and I had an instant craving for it! My Celebrations book is great for holidays, but it's also great for seasonal favorites! This cobbler is in the Father's Day chapter, but it's perfect for any summer night!

Did you know that Peach Cobbler was the overwhelming choice when I polled all of my readers about which summer dessert they would want to see most in Celebrations?? Obviously, it's not just me that feels nostalgic about this dessert and summertime.

When I came up with this recipe, I thought about traditional peach cobbler, and that classic buttery taste came to mind. The ingredients are essentially flour, butter, and sugar. Since none of those are regulars in our household, I had to come up with something that could mimic the buttery consistency. The first alternative I could think of is cashew. The creaminess of cashews makes for a perfect base! Just like the original, it gives you the perfect balance of crispy and soft baked topping. Then the hint of lemon pulls all of the flavors together so well with a decadent finish. This recipe is entirely satisfying, and I don't even miss the real thing!

Page 160
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A lot of Paleo versions of buttercream are bland and must be refrigerated to hold a firm texture. I created this one to be egg-free, and it’s beautifully creamy and firm from the gelatin that is used, even at room temperature.

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I often hear that one of the hardest things for people to give up when they transition to Paleo is their morning coffee with flavored creamers. So I created a homemade coffee creamer without hydrogenated oils or high-fructose corn syrup to help all those people make a sweet and easy transition.