For the cherries
2 cups cherries, stemmed
2 tablespoons agave syrup
2 tablespoons water
1 small cinnamon stick
¼ teaspoon almond extract

For the granita
2 ½ cups unsweetened almond milk
3 tablespoons agave syrup
1/8 teaspoon almond extract

To make the stewed cherries, place all the ingredients for the cherries in a medium saucepan.
Simmer over medium heat until the cherries are soft, 6 to 8 minutes. Let cool and refrigerate until serving time.

Combine the almond milk, agave syrup and almond extract in a rectangular plastic container fitted with a tight lid. Freeze for 2 hours.

Remove from the freezer and crush with a fork. Cover with the lid and freeze again for at least 2 hours.

At serving time, place the cherries in the bottom of a glass or bowl. Using a fork, crush the granita, making long vigorous raking motions. Spoon the crushed granita over the cherries.

Enjoy right away.

Serves 4


8 large strawberries, hulled and quartered
2 large eggs
4 tablespoons turbinado sugar, plus more for sprinkling
3 tablespoons almond meal
½ cup heavy cream
¼ cup milk
¼ teaspoon almond extract

Preheat the oven to 425 F. Place the baking rack in the middle of the oven.

Butter 4 (4-ounce) ramekins. Divide the strawberries among the ramekins.

In a large bowl, whisk the eggs and sugar together until smooth. Add the rest of the ingredients and whisk again to combine. Pour the custard mixture equally over the strawberries in the ramekins. Sprinkle with turbinado sugar.

At the time of baking, lower the oven temperature to 375 F. Place the ramekins on the oven rack and bake until set and golden, 20 to 25 minutes. Remove from the oven and let cool on a rack.

Enjoy at room temperature or cold.

Serves 4


12 Medjool dates, pitted
8 ounces mascarpone cheese
1 teaspoon agave syrup
3 teaspoons espresso or strong coffee
2 tablespoons shaved chocolate

Delicately clean the dates with a damp paper towel.

In a medium bowl, combine the mascarpone, agave syrup and espresso.

Stuff each date with about a tablespoon of the coffee flavored mascarpone.

Top with shaved chocolate.


4 eggs
6 tablespoons coconut oil or unsalted butter, softened
1/4 cup plus 2 tablespoons tablespoons cow milk or coconut milk
½ teaspoon vanilla extract
2/3 cup brown sugar
¾ cup coconut flour
¼ teaspoon salt
½ teaspoon baking powder
6 ounces fresh raspberries

Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper cups.

Using an electric mixer, mix the eggs, coconut oil or butter, milk, vanilla and sugar until well combined.

Combine the coconut flour, salt and baking powder in a separate bowl and add to the wet mixture. Mix again until the batter is smooth and shiny.

Divide the batter among the cups. Top each muffin with 2-4 raspberries, pressing them in lightly.Bake until set and a skewer inserted in the middle comes out clean, 18-20 minutes.

Let cool on a rack before serving.

Makes 12

gluten-free coconut flour muffins


6 tablespoons unsalted butter
10 ounces bittersweet chocolate chips
2 large free-range eggs
1/3 cup turbinado sugar
1 teaspoon vanilla extract
½ cup tapioca starch
1/8 teaspoon salt

Preheat the oven to 335 degrees F. Line an 8-inch square pan with parchment paper.

Melt the butter and chocolate in a large glass or plastic bowl in the microwave for 1 ½ minutes, stirring at 30 second increments. Set aside.

In a separate bowl, lightly whisk the eggs, sugar and vanilla extract, just enough to mix them (no need to aerate the eggs).

Add the egg mixture to the chocolate mixture and whisk well. Sift in the tapioca starch and salt, and whisk well to incorporate the ingredients. Pour the batter (which should be pretty thick and sticky) in the prepared pan. Place on the middle oven rack and bake 20 to 23 minutes, or until set but not completely dry.

Let cool and enjoy.

Serves 6 to 8



3 large eggs
¾ cup heavy cream
½ cup turbinado sugar
¼ teaspoon almond extract
¼ teaspoon rose water (optional)
1 cup plus 2 tablespoons almond meal
2 tablespoons brown rice or whole wheat flour
Pinch salt
6 ounces raspberries
Sliced almonds, to decorate
1 tablespoon white sugar

Preheat the oven to 375°. Place the baking rack in the middle of the oven. Butter an 8-inch baking pan or 6 (4-ounce) ramekins. Set aside.

In a large bowl, whisk the eggs, cream, turbinado sugar, almond extract and rosewater (if using) together until well combined. Add the almond meal, flour and salt, and stir until you obtain a homogenous batter. Pour the batter in the prepared pan(s).

Arrange the raspberries on top of the batter, pressing them lightly in. Scatter the almond slices all over. Sprinkle with white sugar.

Place the gratin on the oven rack and bake until set and golden, 25 to 30 minutes. Remove from the oven and let cool on a rack.

Serve lukewarm or at room temperature.

Serves 6