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No-Bake Coconut Cream Pie (Gluten-Free, Vegan)

This No-Bake Coconut Cream Pie is made with a sprouted almond press-in crust, coconut milk pudding filling, and topped with coconut whipped cream and toasted shredded coconut. Gluten-free, vegan.

This No-Bake Coconut Cream Pie is made with a sprouted almond press-in crust, coconut milk pudding filling, and topped coconut cream and toasted shredded coconut. Gluten-free, vegan.This​ ​post​ ​has​ ​been​ ​sponsored​ ​by​ ​Nuts.com.​  As always, all opinions expressed are my own. Thanks for supporting the brands that support Salted Plains!

Coconut cream pie is a true favorite of mine. Give me coconut in any form and we’ll call it good, but give me a coconut cream pie and I’ll be your new best friend….

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Gluten-Free Raspberry Peach Crumble

This easy Gluten-Free Raspberry Peach Crumble recipe uses fresh fruit, both coconut and organic cane sugar, and almond flour for a delicious fruit crumble you’ll make again and again. Grain-free, vegan, refined sugar-free. 

This Gluten-Free Raspberry Peach Crumble uses fresh raspberries and peaches, slivered almonds, almond flour, and unrefined coconut sugar and organic cane sugar. Simple to prepare and delicious with vanilla ice cream.If there is anything that is worth turning the oven on for in the dead of summer, it’s got to be a crumble, a crisp, or a cobbler. The simplicity of tossing summer’s freshest fruits into a dish with a little sugar and spice, and topping it with that satisfying sweet topping, really can’t be beat….

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Cherry Almond Chocolate Chip Cookies {Gluten-Free}

Cherry Almond Chocolate Chip Cookies made with almond and coconut flour, oats, dried cherries, and sweetened with honey – an easy gluten-free cookie recipe!

cherry almond chocolate chip cookies {gluten-free} | saltedplains.comGraduation always seems to be a true mark that summer is finally here.  Our school held graduation ceremonies this last week in the very same auditorium in downtown Kansas City that my commencement ceremonies were held (13!) years ago.  As I sat there this week watching the seniors cross the stage into adulthood, I couldn’t help but think about my own high school graduation and the horrible migraine I suffered that very day.  With my best friend and walking partner by my side, my primary goal that day was to cross the stage without getting sick.  When it was over, it felt like an eternity before we arrived back home.  I spent the rest of the day in a dark room (or running to the bathroom), missing graduation dinner with my family.

I have countless memories like this – sometimes, it is easier to pinpoint events throughout my life based on the degree of the migraine I had that day.  But what struck me the most this week amidst 2014’s newest graduates, was the absence of fear.  This weekend will mark a year and a half since I had my last migraine, and I can only attribute this to going gluten-free.  For about 15 years I carried around with me an element of fear that a migraine would hit and I would have no choice but to halt what I was doing, take some kind of med as soon as possible, and pray that I didn’t end up having to go to the emergency room 12 hours later to find relief.  I feared that things I was so looking forward to would be ruined – graduations, vacations, reunions with friends, my wedding. Fear had a much greater hold on me than I ever really realized.  And it wasn’t until this week that it truly hit me that fear has not had that hold for at least a solid year now.  Amazing.  And so freeing!

cherry almond cookie ingredients | saltedplains.comToday’s recipe was inspired by an end of the school year gift from my friend and colleague Daniel.  He gave me LEON Brownies, Bars & Muffins, a little cookbook focused on naturally fast recipes.  Does he know me or what?…

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