Breakfast Favorites Kid-Friendly Snacks

Garlic and Chive Almond Pulp Crackers

We all know that homemade almond milk is easy to make and healthier than store-bought almond milk. Every few weeks I make a fresh batch and catch myself throwing out a ton of almond pulp – a waste of money and healthy nutrients, right? Well after browsing the internet for ideas, I found, tested and tweaked a few recipes. One of my favorite things to make with leftover almond pulp, these Garlic and Chive Almond Pulp Crackers. They’re light, crisp and pair well with dairy-free cheese or grass-fed butter or ghee. Give them and try and tell us what you think.



1 cup wet almond pulp
3 tbsp olive oil
1 egg
1/4 tsp salt
2 tbsp fresh chives (works with any herb)
1 garlic clove, minced


  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine all the ingredients. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers.
  3. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about ⅛-inch thick. (the thinner, the crispier).
  4. Use a large knife to score the rolled dough into square shapes.
  5. Bake for 20 min, then flip each cracker and bake until they are crisp and golden, about 15 to 20 min more. Let cool completely before serving. Enjoy!
Dessert Favorites Kid-Friendly Snacks

No Bake Energy Bites

These energy bites are gluten-free, easy to make, full of protein, and perfect for breakfast, snacking, or dessert! Here’s how you can make them at home.


1 cup dry gluten-free quick cooking oats

2/3 cup toasted coconut flakes

½ cup almond butter (peanut butter works too)

½ cup chia seeds

½ cup dairy-free chocolate chips

1/3 cup molasses (honey or agave work too)

1 teaspoon vanilla extract


  1. Combine all ingredients in a large mixing bowl.
  2. Roll into tablespoon-sized balls using the palms of your hands. Makes 20-25 balls.
  3. Pop in freezer for15-20min.
  4. Serve and enjoy!

*store in an airtight container and keep refrigerated for up to 1 week.

Carolina had them for breakfast this week and Joe took some to work. It’s an easy snack that satisfies sweet cravings and helps keep you full. Give a try and let us know what you think. 🙂

Breakfast Favorites Kid-Friendly

Fluffy Gluten-Free Pancakes

When your husband and toddler ask for these pancakes two days in a row you know you nailed the recipe – BOOM! These glute-free pancakes are fluffy, packed with healthy protein, and free of refined sugar. Top with Monk Fruit Maple Syrup or raw honey for extra sweetness and watch them DIG IN!


3 eggs

2 tablespoons coconut oil, melted

1 tablespoon coconut palm sugar

¼ cup unsweetened nut milk

½ teaspoon vanilla extract

¼ cup organic coconut flour

1/8 teaspoon baking soda

Pinch of sea salt

Ghee or grass-fed butter for frying


  1. Add eggs, coconut oil, coconut palm sugar, nut milk and vanilla extract in a large mixing bowl and whisk to combine.
  2. Slowly add the coconut flour, baking soda, and salt and mix until you reach a creamy consistency.
  3. Melt ghee or grass-fed butter in a skillet over medium heat.
  4. Scoop pancake batter onto the skillet and cook until sides begin to dry, 3-4min on each side*.
  5. Remove from heat, drizzle with sweetener of choice, serve and enjoy.

*with coconut flour pancakes, you aren’t likely to see bubbles forming on the top, so carefully check before flipping.

Dessert Favorites Kid-Friendly Snacks

Gluten-Free, Refined Sugar-Free Pecan Cups

Hi guys!   Let me know what you think of the new site!    And how about our new ad for Flipbox?   It was created and produced by Muskrat Content, an LA-based production company.  Thank you to them for capturing the true heart and soul of Our Flip Side Life & FlipBox! Check out our new video below.

And while I’m giving credit where credit is due, I wanted to give Nathaniel Allen from The Proud Path a huge thank you for taking my vision to life to the next level!

Credits & Follow Now!



We are celebrating the launch of the new site and our first commercial with bubbles and these delicious Pecan Cups!




1 1/4 cup gluten-free graham crackers (or 1 sleeve gluten-free graham crackers)

1/4 cup coconut oil

1/4 tsp cinnamon


2 cups toasted pecans, coarsely chopped

1 1/2 cup coconut palm sugar

1 tbsp water

3 tbsp coconut oil

1/2 cup dairy-free chocolate chips

1 tsp vanilla extract

3 eggs, room temperature

1/4 tsp sea salt



Crust: Preheat oven to 350 degrees. Line a standard muffin tin with 12 paper liners and spray with cooking spray. Add graham crackers to a food processor and pulse until you achieve a fine meal. Add 1/4 cup coconut oil and pulse to combine. Using a spoon distribute among muffin tins and press down using a spice jar. Bake 7-10min or until golden brown. Remove from oven and let cool.

Filling: In a small saucepan over medium heat add the coconut palm sugar, water, and melt (be patient it takes a few mins). Once the sugar has melted and starts to bubble, add the rest of coconut oil, chocolate chips, vanilla, and salt. Stir using a whisk until all the ingredients are combined. Transfer the mixture to a bowl and let cool, 1-2 min. Add the eggs and mix using an electric mixer, then fold in the toasted pecans using a spatula. Pour the filling evenly into muffin tins and top with extra pecans (optional). Bake 25-30min or until center is mostly set. Remove from the oven and let cool completely before serving. Enjoy!


Breakfast Dessert Favorites Kid-Friendly Snacks

Gluten-Free and Refined-Sugar Free Raspberry Muffins

I’ve made these muffins a million times and they are always a hit – Carolina loves taking them to school and sharing with her friends. Feel free to add strawberries, blueberries or even dairy-free chocolate chips – anything goes!


2 ripe bananas, mashed
¼ cup honey
2 large eggs, room temperature
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup applesauce
1 teaspoon baking powder
1⅓ cups oat flour
⅔ cup old fashioned oatmeal (not quick oats)
1¼ cups raspberries


Preheat oven to 400°F. Line a muffin tin with 12 muffin liners.
In a large bowl, combine mashed bananas, honey, eggs, vanilla extract, salt, and applesauce. In a separate bowl, combine baking powder, oat flour, and oatmeal. Mix the dry ingredients with the wet ingredients, mixing until just combined. Gently fold in raspberries, then scoop batter evenly into 12 prepared muffin liners. Bake for 5 minutes at 400°, then turn heat down to 350° and bake for an additional 12 minutes. Let cool before serving. Enjoy!

Dessert Favorites Kid-Friendly Snacks

Gluten-Free Strawberry Upside-Down Cake

Today’s post is inspired by a video I saw on Facebook. One of those “let me show you how to make this beautiful cake in under 5 seconds” videos (sigh). I’m amazed at how they film those and need to learn. Anyway, the video was for a Strawberry Upside-Down Cake that looked delicious and easy to make. I flipped the recipe by using gluten-free ingredients and refined-free sugar. Here’s what I did.

Anyway, the video was for a Strawberry Upside-Down Cake that looked delicious and easy to make. Here’s my FLIP on the recipe.


1lb fresh strawberries, thinly sliced (plus more for garnish)

1/4 cup coconut palm sugar

2 tbsp arrowroot flour

1 3/4 cup Bob’s Red Mill Paleo Baking Flour (buy it here)

2 tsp baking powder

1/8 tsp salt

3/4 cup coconut palm sugar

2 large eggs at room temperature

1/4 cup homemade almond milk

1/2 cup vegan butter, melted

1 tbsp vanilla extract


Preheat the over to 350 degrees F. Line an oven-safe skillet with parchment paper. In a large mixing bowl, combine the strawberries, coconut palm sugar and arrowroot flour. Mix until fully coated and juicy. Add to skillet and spread in an even layer. In a small mixing bowl, add the flour, baking powder and salt and whisk to combine. Add the coconut palm sugar, eggs, almond milk, butter and vanilla extra. Using an electric mixer combine all of the ingredients until smooth. Pour the mix over the strawberry mix and spread as evenly as possible. Place the skillet in the oven and bake until cake is golden or a toothpick inserted comes out mostly clean, about 40-45 min. Let the cake cool completely. Then flip (get it, flip, ha!) onto a large plate and gently peel off the parchment paper. Decorate with fresh strawberries is you wish. Cut, serve and enjoy!

Dessert Favorites Kid-Friendly Snacks

Gluten Free Chocolate Donuts

I developed the recipe for these donuts exclusively for Mother Magazine. A healthy treat made with clean, natural ingredients and perfect for the entire family. I say, let the little ones get creative with the toppings – anything goes! 🙂


1⅓ cup gluten-free oat flour
⅔ cup tapioca flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
2 eggs at room temperature
½ cup vegan butter
½ cup raw honey
1 ripe banana, mashed
1 ½ Tbsp. vanilla extract
1 cup dairy-free chocolate chips
¼ cup shredded coconut


Preheat the oven to 350°F. Lightly grease the bottom of a donut pan and set aside. Add the eggs, vegan butter, honey, banana and vanilla extra to a medium bowl and combine using an electric mixer, about 1 minute. In a separate bowl combine the oat flour, tapioca flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix using the electric mixer until batter is smooth. Using a large spoon, transfer the batter to the donut pan and fill until two-thirds full. Bake 20-25 min, or until a toothpick inserted comes out mostly clean. Place donuts on a drying rack and let cool completely.

Topping Instructions

To melt the chocolate, fill the bottom of a saucepan with water, about 1 inch, and allow water to a simmer. Set a glass bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Add the chocolate chips, and stir occasionally as it softens. Once melted, remove from heat. Set aside and let cool. Using a spatula, cover the tops of the donuts with the melted chocolate and decorate with shredded coconut. Enjoy!

Breakfast Dessert Kid-Friendly Snacks

Carrot Muffins Made with Cassava Flour

Happy Friday! It’s been a while since my last post, it’s been busy around here. Carolina started school (!). Joe and I enrolled her in a language pre-school twice a week. She’s loving it and so are we. I look forward to packing her lunch box and choosing her outfits. Getting kids ready for school is the real deal and this is just the beginning. Below are some fun pictures of her on the way to school.

Ok, moving on to food flips…

I’ve been baking with cassava flour (yuca root) and enjoying the texture and taste! Have you tried working with it? Cassava flour is a nut free, gluten free and grain free alternative to all purpose flour.  I first had cassava crackers while vacationing in the Dominican Republic last Christmas. They use cassava flour to make large crunchy crackers and serve it with roasted pork strips or cheese as an appetizer alongside an ice cold Presidente beer. Dominicans love their Presidente beer and so did Joe and I. 🙂

Cassava flour is gaining a lot of popularity and I can see why. Here’s a simple recipe for Carrot Muffins made with cassava flour. Hope you like them.


2 cups Otto’s Natural Cassava Flour (or cassava flour of your choice)

2 cups coconut palm sugar

1 tsp ground cinnamon

1/4 teaspoon nutmeg

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup vegan butter, melted (I use Earth’s Balance)

4 eggs, room temperature

1 tsp vanilla extract

1 can (8 oz) crushed pineapple, drained

2 cups spiralized carrots (shredded or chopped works too)

1 cup walnuts, chopped

1/2 cup raisins (optional)


Preheat the oven to 350 degrees F. Line and grease 2 muffin tins and set aside. In a large mixing bowl, combine the eggs, butter, sugar, cinnamon, nutmeg and vanilla using an electric mixer. In separate bowl, combine the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet batter and mix well using the electric mixer. Fold in the pineapple, walnuts and raisins. Distribute the batter evenly between the muffin tins and place in the preheated oven. Bake 30-45 min or until the tops are golden brown and a toothpick inserted comes out mostly clean.  Remove from the oven and place on a cooling rack. Serve and enjoy!

*Note – skip the walnuts for a nut free alternative kids can take to school*