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Festive Baked Oatmeal : orange-infused, with dried fruit, nuts and cranberries



As the cheery buzz of a brand new day wakes you up… with someone jumping on the bed and giggling and laughing (because that’s my life ~ and hopefully yours too :)… you can’t help but smile. It must be Christmas!

Isn’t Christmas morning the best? No matter how you celebrate, it’s an instant invitation to be happy and cheery! The best way to start the day is with a little snuggling, a good cup of coffee or tea and a beautiful breakfast awaiting to enjoy! (Presents aren’t even the most important thing! ;P)

How do you make this special morning go smooth and stay happy? (As opposed to chaotic and stressful.) I think it’s all in a bit of planning ahead :) 

That’s why I love this recipe for the Festive Baked Oatmeal. It’s easy and quick to make ahead of time and then just pop in the oven for 20-30 minutes as you start the day. In no time, it’s ready, oozing with amazing aromas and filling up your home with the scents of the Holidays… perfect!



Festive Baked Oatmeal

Ingredients :
  • 2 cups organic gf steel cut oats
  • 2 cups organic orange juice
  • 1/4 cup dried cranberries
  • 1/4 cup fresh or frozen cranberries
  • 1/4 cup raisins
  • 1/4 cup dried figs, roughly chopped
  • 1/2 cup prunes, halved
  • 1/4 cup walnuts, roughly chopped
  • 1/4 cup pecans, roughly chopped
  • 1/2 fresh pear, sliced thin
  • 1/2 fresh apple, sliced thin
  • 1 teaspoon cinnamon
  • 1 tablespoon organic brown sugar


For serving :

handful of fresh, frozen or dried cranberries for topping
whipped coconut cream and/or almond milk for serving

Directions :

The evening before :

Mix all the ingredients together in a bowl and place in the refrigerator.

In the morning :

Preheat oven to 350 F.

Place the mixture onto a ceramic or glass baking dish and bake for about 20- 30 minutes. 

Serve hot on a plate with whipped coconut cream or in a bowl with almond milk or another milk of choice.


This is one of our traditional dishes we make for Christmas morning every year… and oh it’s amazing every time. It’s honestly the best baked oatmeal I look forward to all year long. There’s something wonderful about this dish also, I love how the smells of the dried fruit and cranberries fills up the home while it’s still baking in the oven. It slowly plays with your senses before you even get that first bite. It’s amazing. And when it is finally taken out of the oven, it looks so pretty but the best part is that first bite. So good, hot and comforting and nourishing. Really my favourite way to start the day ;)

Of course this dish is best when it’s shared with the special people in your life that are with you on Christmas morning. Making breakfast lovely and special (and effortless) is really the best way to start the day. I hope it will really be the most wonderful time of the year ;)

How do you traditionally start Christmas Day?


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Gingerbread Christmas Wreath Cake : gluten-free, vegan, nut-free, allergy friendly


Hello and Happy Holidays my friends!!!

This time of the year I really do stop and reflect on the whole year and I do appreciate everything that has been amazing. It’s been an incredible year for me.. my health improving, my second daughter (I really didn’t think my health would allow me to have another child so I really struggled with this for years – and now I have this gift of a second beautiful daughter – and a gift to my oldest – a sister!)… my wonderful family who is always there for me and so many amazing things – including my sweet and supportive readers of Pure Ella. (Thank YOU for being here)


Christmastime is here and although it can be a busy and frantic time, it can be really rewarding when you sit down with your family and friends and enjoy the magic of the season.

 Magic? Yes, because it’s the togetherness and gratefulness that we have each other that really makes the Holidays special.

Although we celebrate in many different ways, I think every culture and every religion really looks forward to being together and sharing great food, stories and laughter and just enjoying the presence of one another – not the presents as one would think – it’s about the presence alone, is it not? ;)


Did you know I almost cancelled Christmas this year?

Oh dear, I know that it sounds crazy, but I really started to lament to my mom and sisters that this year is just too busy for me to host a big Christmas Eve dinner (we traditionally have a big Holiday supper on the 24th for about 10 adults and 3 kids). I randomly declared to each of them how it’s not going to happen, with the baby and work that I’m sorry but it’s too much work to clean and cook and make it all happen!

Somehow, I completely missed this topic with my husband (amongst all the busyness of our busy schedules we sometimes don’t have a real adult conversation about important things.) Everydays just flow and ‘busy’ is an excuse for everything. (There. I just used the word ‘busy’ 3 times. 4!)

Finally, I mention it to my husband “oh, I didn’t tell you? We won’t have Christmas at our house this year! But it’s ok… we’re SO busy with the baby and stuff…” (I thought the man would be relieved and applaud this brilliant idea!)

Boy was I wrong!

I kind of got yelled at for being a Grinch! Oops! It was a stern lecture I guess I deserved!

I forgot how amazing my husband is and why I married him. He never showed it, he didn’t care much about the decorations or the pictures or making things perfect – but he always cared about just being together. And now that we have kids, we do it all for them – so they see how important family and togetherness is. Half of his family lives in Europe, including his mom and only sibling, his sister, so I think I’m realizing how important the people who are in his life here are. I appreciate my family also, but I lost my sense of what the Holidays really were about. I wanted the easiest ticket out. I secretly wanted to curl up and sleep through this crazy time of the year and wake up (hopefully revived) in 2015!

But now I see. I get it. I get the magic! I get how important every single person in our family is and how it’s important to just be together and eat a meal as a family – - because some don’t have families, some don’t have their loved ones around to have a meal with, some may not even have food on the table…

Gosh, we’re so lucky in so many ways! We have each other and can have a beautiful Christmas that celebrates our growing family and all the good things in our life. My heart is filled with so much gratitude… we are so lucky… we have it all!

I hope you see how lucky you are too ;)

So this Holiday, when you sit down around a dinner table with your family and friends, just take a moment to look around all the special faces around the table and take a moment to actually tell them how lucky you are they are here with you and in your life. When that moment happens, you will experience the true magic of Christmas and Holidays…


Oh and let’s not forget the cake!

Togetherness is way more enjoyable when you have a great cake to eat! A cake that everyone CAN eat! That’s why this cake is perfect – it has the perfect Gingerbread flavour that seasonally fits so well for the Holidays but it’s also gluten-free, egg-free, dairy-free, cholesterol-free, nut-free and has no toxic artificial ingredients, preservatives or colours and it’s even refined sugar free!!! Heck yeah!!! ;) Did I mention how amazing it is??? I don’t even have the words for it… I will have to let you decide on your own first bite… ;) You’re welcome!


If you’re new to baking, do not get intimidated. This cake is actually really easy to make! I also perfected the recipe so it has no gums or egg-replacers which are unnecessary and very expensive to buy and you’d never need the whole bag of that stuff anyway. I also went for an easier route and used Bob’s Red Mill All-purpose Gluten-free flour mix – GF flour mixes are so easy to find now, I think it’s great to keep things simple sometimes and the less ingredients the better, am i right? There’s really just 7 ingredients that make this cake possible + the spices. If this spice mix is too long for you – go with just cinnamon – or purchase an all-natural preservative-free gingerbread spice mix.

This cake is just delicious with a sprinkling of powdered sugar for a quick little something. If you want a simple Gingerbread cake without the frosting.
However, if you do make this as a 4 layer cake with this delicious gluten-free and vegan frosting – it will be Amazing!! A huge crowd pleaser for sure. My mom is a skilled traditional baker but even she was shocked that this cake had no eggs or dairy and it came out so amazing!!! ;) I think you will be pleased too ;)

Gingerbread Christmas Wreath Cake

gluten-free, vegan, nut-free ~ allergy friendly cake recipe

Ingredients for the cake :

(Makes 2 8″d cake layers. To make a 4 layer cake like in the photos, double the recipe)

1 3/4 cups all-purpose gluten-free flour
3/4 cup coconut palm sugar or organic raw cane sugar
1 tablespoon baking powder
1/4 teaspoon fine textured sea salt
4 1/2 teaspoons of Gingerbread Spice Mix

  • 1 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground allspice
  • 1/2 teaspoons ground cloves
  • 1/2 teaspoons ground nutmeg

3/4 cup unsweetened apple sauce
1/2 cup hot water
1/2 cup grape seed oil

Directions :

Preheat oven to 375F and line the bottom of two* baking dishes with parchment paper**.
Sift*** the flour and mix together well all the dry ingredients in one large bowl.
Combine together all the wet ingredients in another bowl and pour into the dry ingredients.
Let stand for 10-15 minutes, or until you prepare the pans.

Distribute the mixture evenly amongst two pans and place in the oven on the middle rack.
Bake 15-18 minutes or until toothpick-dry
Remove from the oven and let rest for 2-3 minutes then lift out of the pan and place on a wire rack to cool.

*If you have one pan, just pour our 1/2 of the mixture and bake twice. You don’t need to clean the pan for the second baking but you do need to place a fresh sheet of parchment paper.

** Use parchment paper, ideally unbleached, not wax paper.
***Sifting the flour is so important. It adds airiness to the flour resulting in twice the fluffiness of the cake. So worth it to take the time and sift.


INGREDIENTS for the Frosting:
  • 1 cup coconut or almond milk (I used So Delicious Original Coconut Milk) (divided to 3/4 & 1/4 cups)
  • 4 tablespoons of raw cane sugar
  • 1 1/2 tablespoons potato starch
  • 1 1/2 cups vegan butter spread (full container of Earth Balance coconut spread)
  • 1/2 cup vegan shortening
  • 20-30 drops of liquid Stevia OR 1 cup (+ more as per your liking) organic powdered sugar



(It’s great to make the frosting 1 or two days ahead of time)

In a small bowl, mix 1/4 cup of cold milk with potato starch until completely mixed with no clumps remaining and set aside.

In a small pot, heat the remaining 3/4 cups of milk over low-medium heat, add the sugar and mix to allow the sugar to melt completely. Do not allow to boil. Slowly, pour in the 1/4 cup milk with potato starch diluted mixture mixing the pot as you pour.

Continue mixing for about a minute until the milk mixture thickens. Remove from heat and allow to cool completely – it will resemble a ‘pudding’ texture. Store in the refrigerator until ready to make the frosting. In a mixer, whip the shortening and vegan butter on high until light and fluffy for about 5 minutes. Slowly add in the ‘pudding’ mix one spoon at a time while it’s mixing. Add the Stevia to taste OR add in the powdered sugar slowly and continue mixing for a few more minutes, turning it off to scrape the sides a few times in between. 

Check for sweetness level and add more sweetener if needed. (I personally like the frosting on a low-sweet level as together with the cake it makes for a great combination of flavours and sweetness.) If the frosting has warmed up by now too much and it’s too soft, store it in the refrigerator for minimum 1/2 hour.

Just before layering the cake, mix again in the mixer for a few minutes to make the frosting nice and smooth.

To prepare the 4 layer cake: make sure you double the cake recipe and have 4 cakes and frosting completely cooled.
Scoop 1/6 of the cold frosting on top and spread evenly. Top with another cake, spread more frosting,  and continue with the rest. Spread extra frosting on the sides, and make it rough or smooth as you like.

Garnish with fresh rosemary sprigs and pomegranate arils to make a wreath. The rosemary is purely decorative and it’s not recommended to be eaten with this cake. If that’s not desired, top it off only with pomegranate arils. Feel free to get creative with the decorating as you wish. Enjoy!


Happy Holidays and Merry Christmas and Happy Hanukkah and Kwanza too!

This cake is called the Gingerbread Christmas Wreath Cake but it’s not just for those who celebrate Christmas. It’s a cake for everyone!

It’s big on flavour and presentation but it’s also completely allergen friendly, and all-natural and if a cake may be it…. Healthy!! Man, I wish all desserts could be like it, so you don’t feel guilty treating yourself ;) I remember the days when desserts made me feel awful and I always mumbled… “I wish I didn’t eat this!” well…. this cake is To Live For! It’s naughty and nice because it tastes sinful but it’s good-for-you!! ;)

I hope you all have a safe and happy Holiday Season with your loved ones. Remember to fully embrace togetherness and enjoy one another. Sure, it may be chaotic, it may be ‘busy’ but just remember to focus on the good and look for the magic… ;)

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Gingerbread Men from Decadent Gluten-free Vegan Baking (book review + recipe)


It’s beginning to look a lot like Christmas!!

We’re getting so excited for the Holidays this year! Are you? I just can’t get enough of this season… the joy, the Christmas carols, the decorations, the snow, the gifts, the crafts… oh and the food!! Of course, the Holidays are just not the same without the most festive little treat of all… Gingerbread Men!! 

The recipe for these adorable festive treats are from the amazing Decadent Gluten-free Vegan Baking cookbook by Cara Reed of Fork and Beans!

This book is Ah… mazing!! Cara is a natural at making desserts delicious and easy even for those with allergies, gluten intolerance, eating restrictions or just for simply being after healthier options in desserts! This book has it all…. from scrumptious cookies, muffins, cupcakes, bars, biscuits, scones, donuts – you name it, she’s got it!!! All created with a twist of fun and inventive take on gluten-free and vegan traditional and not-so-traditional recipes. 

I am beyond excited to have this book in my hands!! Now I can’t wait for the next baking session – I think the Gingerbread Cupcakes are next (because we are obviously in the Holiday festive spirit) and #cantstopwontstop!!!

Cara – you are a Gluten-free Vegan Master Baker! Hats off girl! Well done!! ;) 

Me and my daughter could not thank you enough….




Gingerbread Men : gluten-free and vegan

Recipe from Decadent Gluten-free and Vegan Baking by Cara Reed

Ingredients :

1/2 cup vegan butter
2 1/2 cups all-purpose gluten-free flour (Cara suggests her own mix in the book which is brilliant)
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 cup molasses
1 Tbsp flaxseed meal + 3 Tbsp warm water
1 batch Royal Icing (recipe in the book)

Directions :

Preheat oven to 375F. Mix the flaxseed with water and set aside.
In an electric mixer, beat the butter until soft and fluffy. Slowly add in the flour a few tablespoons at a time. Add in the rest of the ingredients. Form into two balls. Wrap one in plastic wrap and place in the refrigerator. Sprinkle some flour onto a board and rolling pin and roll out the dough, about 1/4″ thick. Cut our shapes and place on a parchment-lined baking sheet.

Bake for 7-10 minutes until edges are lightly browned and firm. Cool on the baking sheet for one minute before transferring the cooking onto a wire rack to cool completely. Decorate with Royal Icing, optional, from the book ;) 




 I know you will LOVE this cookbook! The Decadent Gluten-free Vegan Baking Cookbook isn’t just for the specialty diet, allergies or restrictions – we, as a family, are not 100% gluten-free or vegan but we choose to eat no wheat, dairy or eggs as often as possible. I simply believe it’s the healthiest way to go and these diets should be normalized!! (wouldn’t that be awesome!!) ;)

Back to the Gluten-free and Vegan Gingerbread Men recipe – they were a huge hit!! I know we will be making these again in just a couple weeks for Christmas… and both me and my pastry chef can’t wait!! 

If you are enjoying this recipe, you will LOVE this book and you will LOVE Cara!! I have ‘met’ Cara through our blogs a couple of years ago and I was instantly drawn to her brilliantly fun charisma! This girl is a hoot and makes life just a little sweeter with her goodies and her exciting personality!!! 

Visit Cara’s blog, Fork and Beans to get acquainted with this lovely cookbook author herself ;) You can follow her on Facebook and Twitter so you don’t miss any of the fun!

And of course, you must grab the Decadent Gluten-free Vegan Baking Cookbook yourself (makes the perfect gift too!) 

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Sugar-free Raw Nutella Mini Tarts : healthy, no-bake, gluten-free, vegan, paleo


Hello Nutella lovers! 

I think it’s pretty accurate to assume we all know Nutella! That delicious hazelnut chocolate spread that you want to scoop up with a spoon straight from the jar….??? Yes, but do you? Do you really want to gulp down 5 tablespoons of refined sugar in one go? Usually these instant decisions come with regret right after. And NOTHING tastes as good as healthy feels. So, do yourself a favour, just remove that jar of Nutella from your shopping cart next time you’re at the grocery store and send your farewells… because you have better, more delicious hazelnut + chocolate things to look forward to… like these Raw Nutella (inspired) Mini Tarts. 

Sure thing I was a Nutella junkie! I was a sugar addict since my teens and throughout my twenties. I ate sugar like I breathed air. I couldn’t function without it and didn’t. I had some junky candy bar strapped onto me either in my bag or my desk drawer at all times! It wasn’t until I got very very sick and I looked for ways to heal from my illness that I finally put two and two together. Sugar = Illness (sooner or later).

A few years later, sugar-detoxed and healthy and happy again, I am loving desserts and loving life again. The biggest lessons I’ve learned is that you can eat great food and amazing desserts – you just need to learn to see the bad apples. Learning to switch up a few things and make things taste amazing while nourishing not ruining your body.

Sugar not only messes up your health, but body shape too, not to mention your energy level, skin health and emotional health. That doesn’t sound so sweet anymore, does it?

But here’s the thing, you can eat dessert and sugar – but in it’s unrefined form. That’s the key. Our bodies can tolerate real healthy sugar sources, just not the bad stuff. What’s even more exciting is that there are sweetener options with health benefits! 

Simply put, just learn to make healthier dessert decision. You can’t have it all… but you can have the better stuff! (You don’t want it all anyway, trust me!) You deserve better! Treat yourself to quality stuff – you and your body deserve it!! ;)


Sugar-free Raw Nutella Mini Tarts :
healthy, gluten-free, vegan and paleo

Equipment needed : food processor, pan for roasting, cupcake molds are great but not necessary*
Makes 12-15 tarts. (exact quantity depends on the size you make)

Base Ingredients :

1 cup hazelnuts + 1/4 cup extra for topping
1 cup medjool dates, pitted
1/4 cup raw cacao powder
1/8 teaspoon of himalayan pink salt or fine-textured sea salt (optional)

Filling Ingredients :

1/2 cup cashews
1/4 cup hazelnut (or almond) spread 
1/2 cup (or more) pure maple syrup, yacon syrup or pure liquid honey
3 tablespoons of cacao powder

How to make Sugar-free Raw Nutella Mini Tarts :

1. Soak the cashews in warm water while you gather the rest of the ingredients and prepare the base.
2. For best results, dry roast the hazelnuts on a pan for 3-4 minutes, stirring often and being careful not to burn them. Transfer the hazelnuts onto a plate lined with a kitchen towel (a dark colour preferably) and rub them to remove most of the skins. 
3. Add all of the hazelnuts into a food processor and grind until small crumbs form. (Turn off the food processor and remove 3-4 tablespoons of ground up hazelnuts for topping). Add in the dates, cacao powder and pinch of salt and continue processing until a sticky ‘dough’ forms. Remove from the food processor, roll up into a ball, cover in clear plastic, or an airtight container and place in the refrigerator while you make up the filling. (you don’t even need to clean the food processor yet)
To make the filling :
4. Rinse and strain the cashews well. Place in the food processor and grind until smooth, about 5 minutes. Add in the hazelnut spread, liquid sweetener of choice and cacao powder and continue mixing until well combined, about 3 minutes. 

To assemble the Raw Nutella Mini Tarts :

5. You can use mini tart molds (like shown in these photos) but you could also use a cupcake baking pan or not even use a mold.
If using tart molds, rub the bottom with a little liquid coconut oil so they come out freely.
*If not using any molds, simply shape the ‘dough’ into golf-sized balls then press your thumbs into the centre to make up a well. Shape the sides evenly around and press gently down onto a flat surface to create a base so they don’t fall over. Shape all the bases and place in the freezer for 5-10 minutes to keep them firm. (you may warm up the ‘dough’ too much while shaping them with your hands and they may become too soft and delicate).

6. Remove from the freezer, and the molds (you can use a toothpick to help them lift off, if need be). Add the filling to the centres. Top with reserved ground up hazelnuts and place in an airtight container and in the refrigerator until serving time. Enjoy! ;)



No jar of zero-nutrition Nutella was actually used in this recipe – only real, delicious nutrient-dense ingredients that taste AMAZING (hazelnutty & chocolatey) and are actually good for you were!! Desserts can be fun and actually nutritious! Enjoy!!


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Cinnamon & Spice Almond Truffles : no-bake, gluten-free, vegan, paleo


Who doesn’t love dessert!? I have always had a sweet-tooth for scrumptious desserts and my day wasn’t complete until I had a little something to satisfy those insane sweet cravings…

But here’s the thing, my guilty pleasures were always it : guilty!
My thoughts behind every dessert were that I wished I didn’t eat that or I wished this didn’t make me feel sick right after!

Sugar overconsumption isn’t just a problem, it’s a health crisis of the 21st century. 
If you are fighting your own cravings on a daily basis, then listen up…

It took me an illness to wake up, don’t let it be an illness for you to wake up also!

Here’s the thing, you can enjoy delicious desserts!
What’s the secret?

There’s a few things, which I will share more of soon, but first let’s chat about these Cinnamon & Spice Almond Truffles, yes??

 Guilt-free desserts aren’t only possible – they are encouraged ;)


Cinnamon & Spice Almond Truffles : no-bake, gluten-free, vegan, paleo

Ingredients :

3/4 cup almonds
1/4 cup pecans
3/4 – 1 cup medjool dates, pitted
2 tablespoons cacao powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

Coating : 2 tablespoons ground cinnamon mix with 1 tablespoon of fine raw organic cane sugar (optional*).

Directions :

In a food processor, grind the nuts until small crumbs form, add the dates and the rest of the ingredients. Mix to combine well. Test the ‘dough’ if it sticks in your hands. If it doesn’t add 1-2 teaspoons water.
Shape into golf-size balls. To coat, mix the cinnamon and sugar (if using) on a plate. Roll the balls to coat all over. Place in the refrigerator to firm up for 30 minutes or longer before serving. (You really can eat them right away, I know you will want to! They will just be a little softer if you eat right away). :) Enjoy!!

*The raw cane sugar is optional, ground cinnamon will work nicely too. What I like here though is the sparkle the truffles have. They literally look like they’re coated in glitter from the sugar on the outside, making them extra pretty for the Holiday season. Mixing it with cinnamon cuts down the sugar use while they still look sparkly and jazzed up.

Organic raw cane sugar really is better than white sugar – it’s not highly processed. I still get terrible headaches when I eat just a little bit of white sugar, with the raw cane sugar – I don’t! (that’s just one example) It’s worth the splurge!


Great desserts that satisfy your sweet tooth but don’t make you sick can happen! 

It’s not about about depriving yourself, but rather learning about healthier options; healthier ingredients that benefit rather than harm your body.

I wanted to share this message as a reminder now because the Holiday Season is coming up. And we know where that leads to…. a little overindulgence here and there will tease you left and right. If you don’t prepare yourself mentally and literally (with homemade treats that you know the ingredients of) than your sugar cravings will take over. And too much of that sweet stuff will just leave you craving more – those tastebuds will never be satisfied anymore. Plus the white highly processed stuff leads to huge health problems, sugar literally feeds illnesses, cancer among them.

So, not to be a party pooper, but just being prepared, knowing your limits will leave you satisfied and happy with the choices you make. Not only will you be healthier, but sugar triggers other things we don’t always connect together: like headaches (I used to suffer from intense piercing headaches in my 20s just when my sugar addiction was at its worse – after I made some health changes and removed sugar from my life, I haven’t had a single headache for years). Plus you become less irritable, your mood-swings balance out (if you get any, which is a common problem with sugar overconsumption, because sugar spikes your blood sugar then drops it like it’s hot!), your skin even looks healthier, and you have more energy (surprisingly) as it’s taxing for your digestive system to deal with all that *crap* – it naturally drains you. And of course, with every healthy dessert (and meal) decision you make you’re preventing a wide range of health problems that are just waiting to be fuelled by empty-carb, junk food.

Here’s the good part! You don’t have to deprive yourself! Enjoy the sweet side of life!



Here’s a tip from me for the holiday season.

Make your own desserts! That way, you know what you’re eating, you control the amount of sweetener – you can also make the decision to buy unprocessed healthier versions, like raw organic cane sugar, fruit-sweetened desserts, or use a zero calorie natural sweetener like Stevia. To take things further, you choose to buy organic and can easily avoid preservatives, artificial flavours and colours which are such toxins linked to cancer and many health problems.

Bring your own desserts to house parties to share with your friends and family and for you to have a ‘safe’ treat that you can rely on… it will satisfy your sweet-tooth and make you happy without the guilt! ;) Best part is, it’s just so good to share homemade treats. Homemade is more special and tastes better too because it has that secret ingredient in there ~ it’s made with love.

Do tell… What are some of your tips for the holidays when it comes to the sweet stuff???!!!

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