Palm Oil Free Cheez-Its!

This recipe was adapted from Minimalist Baker, whom also is one of my favorite bakers ever.

It's pretty easy to find a snack that you love to binge on and even easier to find one where you feel guilty and bloated directly after eating it. I would say cheez-its is one of them. Looking at the ingredients, however, is horrific. The list goes on for about a paragraph and most of the words sound like a disease. With just a few twists; cutting out the conflict stuff (palm oil) and cutting some bloat-tastic ingredients out (lactose whey and many more), you can find the perfect cracker! It's a mix of cheesy, crunchy, lightly salty and so filling.

This little jar next to my delicious crackers is nutritional yeast! I get it in bulk.


Heaping 1/2 cup of Pamelas GF pancake and baking flour (or regular flour)
-1/4 cup GF oat flour (if not gluten free, regular oats work)
-3 tbspn yellow corn meal
-2 tbspn nutritional yeast (add more or less for cheesy preference
-1/2 tsp garlic salt
-pinch of salt
-1/4 tspn baking powder (only if you want fluffier cracker)
-3 tbsn of olive oil (coconut oil or butter works)
-3 tbspn cold water


1. Preheat oven 350 F and take out your silicone baking mat (for trash free!) to put on baking sheet
2. Put all dry ingredients together in processor or blender and mix them together. 
3. Add oil and pulse til crumble type dough forms. Then add your cold water slowly in to form dough ball.
4. On a lightly floured surface, take dough ball from processor and form a disc with your hands and put disc on surface.
5. Flatten out with hands (that's what I did) or a floured rolling pin until dough is 1/8 thick.
6. Cut dough into square shapes with knife or pizza cutter and get creative and find something to put a hole in the middle of each cracker. ( I used end of a wood skewer)
7. Bake for about 15 minutes or until crackers are golden and crispy. Longer for extra crisp!

Palm oil free potato chips

Easy, breezy, beautiful…Palm oil free potato chips.

Once you scan the aisles in the grocery store, knowing what kind of destruction palm oil does to our rain forests, your heart will start to panic a bit because it truly is in almost everything. Then you'll remember all of the boxes of cereal you had that has contributed to the supply and demand of this conflict palm oil. Then you look at the potato chips and see that, it too, has palm oil  and you put the bag down and smile because potato chips are SO easy to make!! Yes saving the orangutans is THAT easy.
Check out my page Lower your foodprint to read more about it!

-2 big potatoes (or however many you want)
-Olive oil (or any oil you want)
-Seasonings (I used rosemary sea salt and garlic)
1. Preheat oven to 400 F. Use a silicon baking mat on your oven tray (to be trash free!)
Slice potato chips really thin, about 1/8 inch thick with either a mandolin or a evenly cut slices with regular knife (be careful please :D)
2.Take slices and put in big bowl and drizzle olive oil with seasonings over it (drizzle and sprinkle to preference)
3. Evenly distribute slices on mat. Pop in oven for about 30 minutes, and turn. If others are getting crispier take them out, and let the others continue.
4. YAY!!!!

Palm oil free hazelnut butter : homemade NUTELLA

Guys I kid you not, this was by far the easiest and best thing I have EVER made. The problem is, is that the pictures do not do this justice. This was just the right amount of sweet and so nutty and spreadable. I refused to put powdered sugar in it (No refined sugars please) that is supposed to give it a creaminess like the Nutella brand but the texture did not compromise the insanely delicious flavor.

-8 oz hazelnuts
-2 tablespoons coconut oil
-3/4 cup maple syrup (add more or less to preference)
-1/3 cup cocoa powder
-dash of salt
-1 teaspoon vanilla extract
1. Preheat oven to 375 F. Place all your hazelnuts evenly on your (trash-free!) non stick silicone baking mat.
2. Roast until golden for 10-15 minutes or until fragrant. Let cool then place in food processor (blender works)
3. Grind in processor for a couple of minutes. The hazelnuts will slowly start to release yummy oils that form a nice paste. Process nuts and scrape sides down every now and then.
4. Add in everything else! Food process more until you get a nice paste. 
5. YAY!! 

What can you do with hazelnut butter?!!? Put it in smoothies, spread on bread, put in oatmeal, on bananas. The list goes on!

Palm oil free Ritz peanut butter crackers



DAY 1: These "Ritz" peanut butter crackers are better, if not tasting entirely similar, to the branded one! It has a perfect twist of sweet and salty for that perfect snack. Best part, and the reason why I recreated this recipe, is that they are palm oil free! If you are curious as to why I have a 7 day recipe challenge all about keeping palm oil out of my food (amongst keeping it out of everything else in my life), then check out #2 on my "Lower your footprint" page. This pesky ingredient is contributing to massive deforestation in the Sumatran rainforest and its causing our fragile ecosystem to collapse, driving animals out of their homes and to the brink of extinction.

This snack is super simple to make and you can find these ingredients in sustainable bulk to make this trash free, organic, and cheap! The only thing I didn't buy in bulk was the gluten free flour which I bought in a huge bag that I will reuse for my bulk brown rice flour hauls in the future. It was the first purchase I made since being trash free/plastic free that had any packaging and I'm so happy I found a reuse for the bag. In the future I don't think I will do it again but it was nice to put my brain to the test for alternative uses after it ran out.  I adapted the recipe for the crackers from Gluten Free on a shoe string! It was a perfect recipe, and Im so happy with it.

- 1 cup of Pamelas gluten free pancake/baking flour (you can use regular flour which is easier to find in bulk!)
-4 tablespoons of butter or coconut oil (+2 tablespoons melted oil for brushing crackers before oven)
-1 1/2 teaspoon of baking powder
-1 1/2 teaspoon maple syrup
-1 teaspoon paprika
-pinch of salt
-1 tablespoon of olive oil
-1/2 cup water with ice in it (don't include ice in measurement
-Organic and palm oil free peanut butter! 

1. Preheat to 375 F. Prepare your baking sheet with non-stick silicone mat (making this trash free!)
2.Chop the 4 tablespoons of butter or coconut oil in bowl and after place in freezer.
3. Mix dry ingredients in bowl. Take chopped oil oil out of freezer and mix in with dry ingredients cutting with two knives to form pebbles.
4. Add in olive oil and slowly, bit by bit, add in water (discard ice, maybe throw it in a flower pot <3).
5. Stir until complete dough forms. Make into ball and put in refrigerator for about 10-15 minutes (just to firm)
6. After allotted time, take out and put on clean, floured surface and roll out dough to thickness you desire (about 1/8th inch thick). Get circular shape cutter to cut out cracker sized circles from dough. (I got very creative and found a stainless steel lid)
7. Pop in oven for about 8-10 minutes. Take out and brush with melted oil. 
8. Lay out and let crackers cool.
9. Put desired amount on one side of cracker and squish with another! BOOM! YAY!

Black Bean brownies

This recipe is directly from Minimalist Baker with a few tweaks. I've used this recipe way before I was trash free and realized I do not need to change a thing except where I source these ingredients. The best brownie recipe I have ever used. So yummy!


1 3/4 cup cooked black beans
2  farmers market eggs (or flax eggs if vegan)
3 tbspns coconut oil
3/4 cup cocoa powder
1 tsp vanilla extract
pinch of salt
1/2 cup maple syrup/coconut sugar
1 1/2 teaspoon baking powder
1/2 cup chocolate chips
Optional but preferred: walnuts, dried cherry etc…
1. Preheat oven to 350 degrees
2. Food process or blend all ingredients together except chocolate chips (if too thick add a little milk or water, but should semi thick)
3. Put chocolate chips in and stir

4. Pour in greased muffin pan 3/4 full in each one
5. Bake 20-30 minutes (check middle, should be fudgy)
6. YUM!

Make sure to compost all your food scraps!



Happy Fall everyone! I am sure everyone has a bucket list of Fall "things to do".  A big one for me is apple picking!! I got the honor to do it with one of my favorite humans the other week. We drove upstate and explored nature, went fishing, searched for indian spears and told stories…oh, and picked about 40 beautiful apples. He left them at my house and I was a little overwhelmed with possibility. Here is a post that includes 3 apple recipes; all gluten free, and all ranging in flavor, density, and texture! Yummy! Oh, and what is the best part??! All the flours and ingredients are trash free/zero waste!  You can get them all in bulk  or make them (leftover almond meal into almond flour). The apple cores can be composted and now everyones happy and so is our earth. <3 

MELTED APPLE CRUMBLE!!! (warm, gooey, and the perfect amount of sweet)

The coolest thing about this is that all of the ingredients can be bought zero waste and trash free. Find a co-op or bulk section in your grocery store and they have everything you need. It always helps me to remember why you are going to these lengths to not create trash/live minimal. We are in the day and age that we can no longer afford to live life without responsibility. If we want to continue to enjoy our earth and the fresh air, we need to act like our choices depend on it….because IT DOES. This new industrial world has somehow created an easy space in our minds to be careless with what we buy when that is truly all that matters. Every action has a reaction. Lets make them count!


Base and top crumble:
2 cups almond flour or half with coconut flour too (I make almond flour myself, click HERE to do it too!)
1/2 cup maple syrup (or honey or whatever sweetener you have! mix and match!)
1 1/2 teaspoon cinnamon (any spices you want)
3 tablespoons coconut oil or olive oil
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract

1 1/2 cups diced and cored apples (Compost your cores!!)
1/3 cup maple syrup or anything you prefer (sweeten to taste)
1 teaspoon cinnamon (any spice you would like)

1. Preheat oven to 350 F and grease a loaf pan with coconut oil or olive oil.
2. Mix ingredients of base/crumble in big bowl and set aside. Toss the apple mixture in bowl and set aside.
3. Spread most of your mix on the bottom of your loaf pan, patting down lightly to form the bottom crust. Save some mix for your crumble topping!
4. Pour your apple mixture and even out throughout pan.
5. Take the rest of your mix and spread throughout the top of the apples. Pat down lightly assuring the crumble gets in between the apples!
6. Bake for 30-50 minutes depending on the texture you want. If you want it more crumbly and fall apart gooey do less and if you want more of a bar texture, do more! Enjoy! 



A cake that's sweet and fluffy, yet moist! The lemon zest adds a perfectly light and unique zing.
This was one of my favorites because of how light, fluffy, yet moist it was. I tried THIS recipe and it was absolutely amazing so I tweaked it to to fit what I could get in bulk and what I already had in my kitchen. It has lemon zest so it makes for a really beautiful and unique flavor. It would be really yummy with some home made frosting but I did without because I thought it would be a simple and perfect breakfast treat with some earthy and milky tea.

So for this recipe you are going to need to make apple sauce! Which is easy!
Apple sauce:
1. Take at least 4 apples ( I used about 10 so I had plenty of leftovers for a snack)
2. Dice them all up (compost your cores!)
3. Throw them in a big pot with about a cup of water. Not too much but just enough for the apples to boil down with them.
4. Put in maple syrup or honey or brown sugar with any spices! I used cinnamon and nutmeg.
5. Cover and wait. Stir occasionally.
6. BOOM. Its done when you have a mushy or mostly mushy consistency. YUM.

2 eggs
2 cups apple sauce
Zest from one meyer lemon (or regular)
1/2 cup maple syrup (or any sweetener you have)
1/3 cup coconut oil or olive oil
2 cups brown rice flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
pinch of salt

1. Puree all the wet ingredients with the lemon zest together
2. In separate bowl, mix all dry ingredients.
3. Pour wet ingredients slowly into dry ingredients and stir til combined.
4. Pour straight into your pan and into the oven!
5. Bake about 50 minutes or until the cake springs back up when you lightly touch it.


This was my room mates favorite by far. Its not a dessert sweet loaf but it has mild hues of warm slight sweetness. There is a caramelized apple layer that pleasantly surprises you. Its dense and perfect literally for a snack or breakfast or dessert. It's so delicious when warm with butter on top. Remember to buy all your ingredients bulk or at the farmers market, or at your local co-op!

Bring your treats in a glass tupperware for a picnic to share! I brought a couple forks too. <3


1 1/2 cups brown rice flour
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/2 banana or 1 egg (for binding)
1/2 cup coconut oil
1/2 cup or 3/4 cup of maple syrup
1 cup almond milk
1 1/2 tablespoons vanilla
1 1/2 cups diced apples
cut some apple rounds for the caramelized bottom. Maybe 8 slices


1. Preheat oven to 325 F
2. If you have recyclable cake paper then cut til it fits bottom of loaf pan and grease sides
Grease bottom and sides of pan with coconut oil/olive oil
3. Mix all dry ingredients in a bowl
4. Add in wet ingredients until smooth
5. Fold in apples.
6.(Read and follow instructions below for caramelized apple rounds)
7. After you put in your apple rounds and sauce, then pour batter over it.
8. Bake for 55 minutes or until ready.
9. Let cool and work edges away from pan with spatula or smooth knife, then flip onto plate!

Before you put the batter into the loaf pan:
Caramelized apple rounds for bottom of pan

1. In a small bowl whisk together
      1/2 cup butter or coconut oil
      1/3 cup maple syrup or agave
      1 tablespoon vanilla
      1 tablespoon cinnamon
2. Set up your apple rounds at the bottom of your pan
3. Pour mixture evenly on apple rounds at the bottom of pan.

Gluten free super moist banana bread with home made almond flour

So in my last post I talked about making almond flour from leftover almond pulp. We are now going to put it in use! I am so excited to write this post because the bread turned out SO great! I had reviews from many saying this was the "best and moist one I've made yet." Which I was offended at first because I use to make a banana loaf about once a week, haha. 

Also, this is a zero waste recipe, duh! You can get everything from the bulk section of a grocery store/co-op (bananas, maple syrup, cinnamon, baking soda), the farmers market (eggs, apples), and make it yourself (applesauce, almond milk, almond flour)! Just make sure to bring your own totes, cloth produce bags, and your reusable glass spice bottle. Also remember to compost all your banana peels and food scraps!

What I love about this banana bread is its earthy color. The almond flour made it so beautifully brown that it almost looks deceivingly overcooked. But it is so moist, soft, and flavorful. Perfection!
The recipe is as follows:

  • 2-3 bananas
  • 1/2 cup applesauce (you can sub with yogurt or sourcream)
  • 1 tablespoon almond milk (or any other milk)
  • 3 eggs 
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 2 1/2 cups homemade almond flour (click here to find out how)
  • 1/4 cup tapioca starch (you can sub this or not use it at all)
  • 1 teaspoon cinnamon

1.  Preheat oven to 350 degrees. Grease a loaf pan of small/medium size with coconut oil or olive oil.
2.  Mix together all dry ingredients : almond flour, baking soda, tapioca starch, cinnamon.
In separate bowl mix all wet ingredients: eggs, applesauce, bananas, maple syrup, coconut sugar, and a dash of almond milk.
3.  Whisk wet ingredients with dry ingredients just until combined. 
4. Put in oven for 35-50 minutes. Check after 30 minutes to see status. It should look nice and brown all around. Poke with fork in the middle and check to see if its still wet. Remember if it is a moist bread you don't want the fork to come out super dry.
5. Eat it, share it, love it!

 I use a fairly smaller in depth loaf pan so my loaves always come out looking long but short in depth. It works as a nice portioned treat for me, especially with butter, fig jam or other preserves. All my friends told me it doesn't need anything though. It was moist and sweetly balanced as is! YAY!