These gluten free healthy oven baked crab cakes are so easy! Not only are they low carb but they’re also paleo and Whole30 recipes as well.

Lush, peachy, moist poundcake, with a kiss of lime, all topped with a tangy, sticky peach-lime glaze! WOWZA!

Apple Crumb Cakes with CARDAMOM and GINGER are served with my Coconut Whipped Cream. Layered with sliced apples & crumb topping!

This coconut tres leches cake is made with coconut flavored sponge cake soaked in three different milks!

Hearty quinoa patties, jam packed with vegetables and protein. Gluten-free and vegetarian friendly!

This simple spelt flour cake is a twist on one of Sweden’s favourites, Toskakaka. It’s made with plums and has a crispy topping.

Plum Hazelnut Crumble Cake

Roquefort Walnut Banana Cake

These vegan red velvet cupcakes are soft and fluffy and are topped with a creamy and tangy cream cheese frosting.

Light and ‘buttery’ dairy-free vanilla cake packed full of colourful sprinkles and topped with a sweet and creamy vanilla buttercream.

Mini funfetti layered cakes are a super fun, super delicious small batch dessert recipe! Makes 7 little layered cakes, about 1″ in diameter!

This dense, rich walnut pound cake is topped with a cinnamon laced cream cheese icing and fresh figs. It is a great combo of flavors!

These Air Fryer Crab Cakes are everything you want and more in a crab cake. Lots of crab meat and very little filler.

This fig cake with a beautiful orange flavor and topped with an orange and brown sugar glaze is a great way to use figs.

This Blueberry Peach Crisp is a wonderful summer dessert loaded with fruit, and a lightly sweetened crisp oat topping.

Easy Cheesy Corn Fritters – golden brown on the outside, crispy on the edges, soft in the middle, and bursting with sweet corn flavor!

These crispy, golden Mini Thai Crab Cakes are packed with flaky fresh lump crab meat, red Thai chili peppers, and Panko bread crumbs!

Stabilized whipped cream frosting w/ gelatin – light and airy but sturdy enough for piping designs and use as a deep filling for cakes.

These Vegan Potato Cakes are easy & quick to make for lunch, dinner & as an appetizer. They are made from mashed potatoes & gluten free!

These vegetarian zucchini ‘crab’ cakes are bursting with so much flavor that you won’t even miss the crab!

A small cake that can serve 2-4 people, with an easy but stellar white chocolate cream cheese frosting. Cherries optional.

Made with canned fresh crab, a perfectly runny poached egg, and a creamy and rich Hollandaise sauce for a savory twist!