Whole foods and other things for optimal living.

Whole foods and other things for optimal living.

Grapefruit-Lavender Honey Shortbread

It wasn't until my favorite Aussie friend and former coworker introduced me to her whipped shortbread that I knew what real shortbread was supposed to taste like. Unlike the crunchy shortbread cookies you find in those giant Christmas tins from your neighbor, these were thick, tender, buttery slices of cookie that resembled, well, bread.

This version embodies that winning combo of buttery cookie and sliced bread, with an added infusion of citrus and a slightly flowery finish.

Typically that buttery flavor is derived from, well, butter, but this recipe calls for coconut oil, which is surprisingly buttery in flavor and texture. Coconut oil is great for baking, as it withstands fairly high temperatures. When fats reach their smoking point, toxic fumes and harmful free radicals are released. Coconut oil's smoking point is about 350˚F. It also contains medium-chained fatty acids which makes coconut oil much easier for the body to digest.

Put that in your pipe and smoke it.

Grapefruit-Lavender Honey Shortbread

1 cup softened coconut oil

1 tsp vanilla

1/2 cup honey

2 + cups brown rice flour

1 tsp xanthan

1 grapefruit zest

2 pinches lavender

3/4 cup chopped nuts

Directions: Preheat oven to 300˚F. Beat coconut oil, vanilla and honey until fluffy. Slowly add remaining ingredients (fold nuts in last).

Spread into ungreased square baking pan. Cut rectangle slices into batter before baking (this will ensure a clean edge when you cut them again after baking). Bake for 30-40 minutes until edges start to brown.


1/4 cup creamed honey mixed

1 teaspoon beat juice (for pink hue), optional

Mix icing ingredients together and spread on top of shortbread once cooled. Remove from pan and top with lavender buds and/or grapefruit zest for an added garnish (optional)!

"Figamon" Rolls

In case you haven't heard the news, refined sugar is bad news. This is why, I have turned to my amazingly creamy, sweet and versatile pale yellow pal, the banana, as well as his good friend in carmel-y creaminess, the fig, to turn up the sweet in this recipe.

With all these good ingredients here are just a few essential nutrients you will be treating your body to: vitamin C (immunity, lowers cholesterol, fights free radicals), Magnese (bone growth, activates essential ensymes for digestion), Fiber (digestion, helps control blood sugar levels, keeps you regular), potassium (heart, kidneys), good saturated fats (heart, hair, skin).

Banana and fig. Two peas in a pod. Two fruits in a roll.

Warm, flaky, cinnamon-y....

Figamon Rolls


2 1/4 teaspoons active yeast

1/2 cup warm milk of choice (I use homemade almond milk)

2 tablespoons honey

3 cups flour  (I use this gluten free flour mixture, see below for important notes*)

2 teaspoons cinammon

1/2 teaspoon salt

2 large bananas 1

/2 cup coconut oil, melted

*Add 1 teaspoon on xanthan gum if you go gluten free and your flour mix doesn't have a binder (usually in the form of xanthan or guar gum).


14 large figs or dates soaking in water (several minutes is fine)

1/4 chopped nuts (I like pecans)

1 tablespoon pure maple syrup (any liquid sweetener works for this)

2 tablespoons coconut oil

3-4 tablespoons hot water


2 tablespoons Creamed honey

1 tablespoon coconut oil, melted

1 teaspoon vanilla


1. Combine honey with warm milk. Sprinkle yeast on top and set aside for at least 10 minutes.

2. In a separate bowl combine banana (squeeze it out of the peel to get it mushy) and melted coconut oil. Beat until combined.

3. In another bowl, mix flour, cinnamon and salt.

4. Slowly add the dry mix and the risen yeast mixture to the banana mixture. Stir until combined. If you are using an electric mixer, put on your kneading attachment (hook-shaped gizmo) and knead for 10 minutes. If you're not using an electric mixer, do this by hand (workout! high five!).

5. Put the ball of dough in a greased bowl and cover. Let sit in a warm place for 60-90 minutes to rise (I like to let my oven heat to 175˚, then turn it off just before placing the dough inside).

Keep in mind, if you're not using gluten, this dough will not rise much.

While the dough is rising, you can start making the filling:

1. Drain the dates.

2. Put dates, sweetener and 1 tablespoon coconut oil in a blender (melt the other tablespoon and set it aside for brushing the dough).

3. Start blending and add the hot water gradually, as needed. Blend until smooth. This may take a few breaks for scraping the sides of the blender.


1. After the dough risen, punch it down like an overpacked suitcase and leave it for 5 minutes.

2. Roll out the dough on a floured surface to about a 10 x 12 rectangle (no ruler necessary).

3. Brush the dough with coconut oil. Spread the filling on the surface of the dough.

4. Sprinkle with chopped nuts.

5. Roll. From short end, to short end, tightly roll up the dough.

6. Cut the log into 12 even slices and lay in baking dish. Don't get frustrated. This may seem messy, but just go with it. Trust me, it's all in the plan.

7. Lay slices in baking dish.

At this point you can cover them and let them rise overnight for extra gooey, puffier rolls (all this hard work will be a full night's sleep behind you when you wake up in the morning and pop them in the oven), or you can just bake them now for instant(er) gratification (nom nom nom). 

Whenever you're ready...bake them in a 350˚ oven for 25-30 minutes.


While in the oven, blend all the ingredients for your icing, then drizzle them over the warm, gooey finished product.