Dessert Kid-Friendly

Grain-Free Ice Cream Sandwiches

Grain-Free Ice Cream Sandwiches

I hope you and your family are enjoying some quality time in the kitchen. We baked our favorite cookies and made delicious ice cream sandwiches. Here’s the recipe for you to try at home.

1 cup almond butter (or seed butter)
1 cup coconut sugar
1 egg
1 tsp baking soda
1 Tsp vanilla extract

INSTRUCTIONS: Preheat oven to 350º F. Line 2 baking sheets with parchment paper. Combine all ingredients in a medium-size bowl and stir to combine. Use a medium-size cookie scoop to scoop out the dough and place them on the baking sheet with enough room to spread out. Bake 10 minutes. Remove from the oven and let cool. Once cool add your favorite ice cream (we used dairy-free vanilla) and freeze for 10min. Serve and enjoy! 

Don’t forget to download a free copy of my Recipe Book which includes my 25 healthy and family-friendly recipes!

Versión En Español


Sandwiches de Helado Sin Granos

Espero que tu y tu familia estén disfrutando de un momento agradable en la cocina. Horneamos nuestras galletas favoritas e hicimos deliciosos sándwiches de helado. Aquí está la receta para que pruebes en casa.

1 taza de mantequilla de almendras (o de semilla)
1 taza de azúcar de coco
1 huevo
1 cucharadita de bicarbonato de sodio
1 cucharadita de extracto de vainilla
1. Precaliente el horno a 350º F. Forre 2 bandejas para hornear con papel pergamino. Combine todos los ingredientes en un tazón mediano y revuelva para combinar. Use una cuchara para galletas de tamaño mediano para sacar la masa y colocarla en la bandeja para hornear con suficiente espacio para extenderse. Hornee 10 minutos. Una vez frío, agregue su helado favorito (utilizamos vainilla sin lácteos) y congele durante 10 minutos. .

¡No olvide bajar una copia gratis de mi libro de recetas que incluye 25 recetas saludables para compartir con toda la familia!

Dessert Kid-Friendly Snacks

Chocolate Muffins With Dairy-Free Caramel Sauce

Chocolate Muffins With Dairy-Free Caramel Sauce, a simple and delicious dessert recipe made with gluten-free brown rice flour, organic cocoa powder, and other clean, healthy ingredients. A must-try recipe! 😉  

The holidays are finally here and they’re filled with lots of fun activities, family get-together and, of course, food. I love sharing healthy dessert options like these muffins with dairy-free caramel sauce. They’re a delicious alternative to unhealthy holiday treats that help keep up with your healthy eating habits. Plus they’re:
Tender On The Inside
Perfectly Chocolaty
Not Too Sweet
I promise you everyone will love them! 
Are you guys baking for the holidays? What are some of your favorite holiday desserts? 


Gluten-Free Chocolate Muffins


1/3 cup warm water

½ cup unsweetened cocoa powder

1/3 cup ghee, melted

1 egg

1 teaspoons vanilla extract

1 cups coconut palm sugar

½ cup brown rice flour

½ cup tapioca flour

½  teaspoon xanthan gum

1 teaspoons baking powder

¼  teaspoon ground coffee

Pinch of sea salt


Dairy-Free Salted Caramel Sauce


1 can (13.5 oz) full-fat coconut milk

½ cup coconut palm sugar

½ teaspoon tapioca starch

½ teaspoon sea salt

1 teaspoon coconut oil

1 teaspoon vanilla extract


Muffin Instructions

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with 12 mini paper liners and spray with cooking spray.
  2. Add the warm water and cocoa powder to a small bowl and whisk to combine. Set aside.
  3. In a large bowl, combine sugar, brown rice flour, tapioca flour, xanthan gum, baking powder, coffee, and salt.
  4. Add the melted ghee, egg and vanilla extract to the cocoa mix and whisk thoroughly to combine.
  5. Add the cocoa mixture to the flour mixture and combine.
  6. Using a spoon, evenly distribute brownie batter among muffin tins and bake, 25-30min or until edges begin to crisp and a toothpick inserted comes out mostly clean.
  7. Allow cooling completely then coat with a generous amount of caramel sauce.
  8. Serve and enjoy!

Caramel Sauce Instructions:

  1. Place a saucepan over medium heat.
  2. Combine the coconut milk, coconut palm sugar, tapioca flour, and salt and bring to a boil.
  3. Reduce the heat to a simmer and let cook, stirring occasionally until the sauce turns a dark amber color, 30-40min.
  4. Remove from heat. Add the coconut oil and vanilla extract and combine.
  5. Transfer to a glass jar and let cool.
  6. Drizzle over your favorite dessert.

The sauce will stay fresh in the refrigerator for up to a week.

We can’t wait to hear what you think of this recipe. Don’t forget to tag us on INSTAGRAM and FACEBOOK with the #OurFlipSideLife

Also, our FlipBox Holiday Sale is live through Dec 25th! Make sure to get your orders in! You can order directly through the SHOP NOW link below! 🙂 

Favorites Kid-Friendly Snacks

Easy, Kid-Friendly Tahini Cookies! Vegan, GF

It’s Summertime which means the kids are in and out of camp and spending more time at home. I like to keep Caro busy when she’s home. Sometimes we paint or have play dates in the park. Other times we bake healthy desserts like these vegan, gluten-free Tahini Cookies made with simple ingredients like toasted sesame seeds, coconut palm sugar, and oat flour. My mom, Nannette, was in town when we worked on this recipe. It’s a fun, easy way to get the kids (and adults) in the kitchen and interested in healthy baking.

Our friends at MINI MAGAZINE loved the recipe and we hope you love it too! Happy Baking!


¾ cup tahini

1 cup date syrup (or maple syrup)

½ tsp sea salt

2 tsp vanilla extract

2 cup gluten-free oat flour

Toasted sesame seeds (optional)


  1. Preheat oven to 325 degrees F. Grease 2 baking sheets or line with parchment paper and set aside.
  2. Add tahini, date syrup, salt, and vanilla extract to a small saucepan over medium heat. Heat for a few minutes while stirring frequently until the ingredients are well combined. Remove mixture from heat and let cool, 10-15min.
  3. Transfer the tahini mixture to a large mixing bowl, add the oat flour and mix until a rough dough forms (You might need to use your hands for this)
  4. Roll 1-2 tbsp of dough using the palms of your hands then flatten slightly
  5. Place cookie batter on cookie sheets with about 1-inch gaps in between to allow for spreading
  6. Sprinkle with toasted sesame seeds and bake 10-15min or until cookies begin to brown
  7. Cool completely before serving
  8. Enjoy!

That’s my MAMA helping out with the recipe, Hi Mama! 🙂