(kind of).

There is just something about a brownie. It brings back feelings of happiness and home…a true comfort food.

This recipe is an loose adaptation of another brownie recipe from King Arthur Flour.

My version is made with a combination of almond and brown rice flour which makes it Gluten Free! It also has the benefits that come with coconut sugar! Seriously…how could you not love these?!


While I don’t recommend eating a HUGE pan of these…two or three aren’t too bad for your diet. The combo of brown rice and almond flour lends a fudgy (it’s a word) and dense texture without being too dense. I also used a combo of coconut sugar and palm sugar. The coconut sugar is a lot like brown sugar but not as bad for you!

The palm sugar is a nutrient rich, low-glycemic sugar that is completely natural and unrefined. It is also rich in a number of key vitamins, minerals and phytonutrients, including potassium, zinc, iron, and vitamins B1, B2, B3 and B6.

I also used a natural cocoa that’s pretty high fat. I purchase mine at Penzey’s…and the company can be a bit expensive but it’s totally worth it. They give them the best, most chocolatey, brownie like taste you can imagine!

You can substitute all purpose flour for the almond/brown rice flour and white sure for the coconut/palm sugar. Just keep in mind they are not going to be the same, at all.


Here’s what you’ll need!


1 cup Palm Sugar
3/4 cup Coconut Sugar
5 Tbsp Butter
1/2 tsp Salt
1 tsp Vanilla Extract
3/4 cup Cocoa Powder, High Fat
3 Extra Large Eggs
1 Cup Brown Rice Flour
1/2 Cup Almond Flour
1 tsp Baking Powder

Preheat the over to 350 degrees. Grease an 8″ square pan.

Place the sugars, melted butter, and salt in a large bowl. Stir to combine. Add the vanilla and cocoa, then add the eggs and mix well. Add the flour and baking powder, stir until just combined.

Pour into prepared pan and bake for 33-38 minutes until the top is set. A skewer tester will come out with a bit of chocolate on the top.

Allow to cool and serve room temperature (they just taste the best at room temp)! Cut into 16 small squares!

Download the Recipe here, (kind of) Healthy Brownies!



House Marinara Sauce

Everyone has their own version of Marinara Sauce, right? Growing up I was relegated to eating that horrible red stuff that comes in the glass jar and flavored with simply…MEAT.

What kind of flavor is that anyway? Don’t I want a tomato sauce to taste like…you know…tomatoes? Not…meat? Or a sorry substitute for it?

So, don’t suffer with that sorry excuse for a real marinara sauce when you can whip up my House Marinara in just a few minutes and ingredients.


What sets this Marinara apart from others? Well, apart from how amazing it tastes, there is a secret ingredient. Coconut Sugar.

Did I lose you?

Hear me out. Tomatoes are acidic and therefore you need something a bit sweeter to counteract that acidity. Some use carrots but my Nana always used white sugar. I use to think it was crazy until I realized she was onto something.

Coconut sugar is a great alternative to white sugar. This sugar is actually derived from the coconut palm tree. It was show to contain minerals such as Iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, polyphenols and antioxidants that may also provide some health benefits. What’s all that mean?

That it is a great alternative to the empty calories of white processed sugar.

AND…a little goes a long way. So, at the very least we are saving on calories, which we all love.

This marinara also contains a powerhouse of flavor that will compliment pasta but not overwhelm it. I also included a recipe for my favorite way to use this sauce up!

Oh…you want another added benefit? This sauce meets the dietary requirements of most people out there! It is vegan, vegetarian, paleo, clean, whole, dairy free, nut free, and gluten free!

Just go make it. You won’t regret it, I promise!


House Marinara

1 large Onion, chopped
4 cloves Garlic, minced
1 Tbsp Olive Oil
1 tsp Coconut Sugar
1 tsp Dried Organo
1 tsp Dried Basil
1 tsp Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Pepper
1 Can (28 ounces) Whole Tomatoes, crushed.
1 Cup Pasta Water


Heat oil in a large pan, add onion and garlic and cook until onions are slightly translucent, about 5 minutes.

Sprinkle on Sugar, Oregano, Basil, Pepper Flakes, Salt, and Pepper. Cook until fragrant, about 30 seconds.

Add tomatoes and Pasta Water. If you’re making this ahead of time just leave out the pasta water and then add it in when reheating.

Bring to a boil, then simmer for 30 minutes, until thick and creamy.

Recipe makes enough for about a pound of pasta.

Print the Recipe for my House Marinara!

Print the Recipe for my Simple Weeknight Pasta!