Maple Blessing Cake with Pear, Cardamom & Anise (gluten & grain free, with sugar & dairy free options)


Last Fall, my dear friend had a beautiful ceremony to celebrate her special pregnancy time, savored moments for nurturing and honoring the woman and mother in her as she prepared for the birth of her second child. In Navajo tradition this ceremony is known as a Blessingway. It was a lovely time with dear women friends gathered together to nurture and pamper the new mother-of-two-to be. We each created and
brought an image or artwork or piece of writing to share with her and set them together on her altar. We washed her feet in a bowl of warm flower-scented water with essential oils and fresh flower petals scattered over the surface, and we massaged her legs and arms. We hennaed her beautiful belly with spontaneous and meaningful designs as we spoke words of blessing and love to share with her.

And there were good things to eat… One of my gifts was a Blessing Cake, created just for her and to share with the women who came to honor and celebrate the occasion. It came out quite delicious, perhaps mostly because of the good feelings put into making it! Here it is, to share with all of you. (Only a year later…)

Maple Blessing Cake with Pear, Cardamom & Anise


3 cups almond flour

1 cup softened butter (2 sticks) or coconut oil

4 eggs

1 cup sour cream, creme fraise, cultured coconut cream (see my recipe) or Greek style yogurt

1/2 cup maple syrup (for sugar-free version, use 3/4 cups birch xylitol or stevia to taste, plus 2 tsps natural maple flavoring)

1 Tbsp vanilla extract (optional)

1 1/2 tsps cardamom

1 tsp ground anise seeds (can substitute fennel)

1/2 tsp sea salt

1 tsp baking soda

1 tsp baking powder (optional)
*(if not using, add in 2 tsps raw apple cider vinegar)

I ripe pear, cut into small pieces


Cream the softened butter or coconut oil with maple syrup or other sweetener in a mixing bowl. Next, add in vanilla and eggs one at a time and blend until smooth. Then add the rest of the ingredients except pear and mix thoroughly. Gently fold in the pear pieces so they stay intact (don’t over mix!).

Alternately, put all the ingredients except pear into a food processor and blend until smooth. Gently fold in the pear pieces by hand at the end.

Pour into an oiled bundt pan set on a cookie sheet and bake in a pre-heated oven at 350 degree Fahrenheit for about 45-50 minutes, or until a knife or toothpick comes out clean.

Allow to cool before turning out onto a cooling rack.

Top with fresh maple whipped cream (add a dash of maple syrup–or natural maple flavoring plus stevia or birch xylitol to taste–to whipping cream, then whip!) or maple glaze, recipe to follow.

Coconut Maple Glaze


1 can organic coconut milk, chilled in fridge for at least several hours

Pure maple syrup, 1-2 Tbsps
Natural maple flavoring plus stevia or birch xylitol to taste


Use only the solid cream from the can of chilled coconut milk, saving the liquid for another use*.

Blend the cream with a dash of maple syrup to your liking (or maple flavoring plus other sweetener) in a stand mixer, food processor, with a hand-mixer or by hand.

Gently pour or scoop out over cooled blessing cake and decorate with edible flowers if you have them!

*Note: if you desire a thinner glaze, simply add in some of the coconut liquid left over from the can of coconut milk, 1 Tbsp at a time until desired consistency is reached.


Molasses Spice Cookie Bites (grain free, sugar free, dairy free)


I’ve been sitting on these since June 8th, when I emailed myself the recipe! My apologies for my instinctual procrastination kicking in… I will work on lighting a wee-bitty fire under my bottom to get myself moving!

I made these to share at a potluck birthday party, hence the bite-size. They’re great little high-protein snacks, and grain-free “paleo” to boot! Wonderful to keep in a bowl on the counter for hungry people looking for a quick and filling snack (like children).

Molasses Spice Cookie Bites (grain free, sugar free, dairy free)

4 cups nut/seed flour combo (coffee grinders are wonderful for grinding nuts and seeds into flours!)

I used:
2 cups ground sunflower seeds
1 1/2 cups almond flour
1/2 cup ground sesame seeds

1/2 cup melted coconut oil
1 tbsp ground anise seeds
1 tbsp ground ginger root
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp sea salt
Stevia extract to taste, about 1 tsp liquid
1/4 cup Molasses
1 egg

Mix everything together in a stand mixer. Take spoonfuls and roll into small balls, then flatten slightly and put on a non-stick or lined baking sheet (with parchment paper or a silicone mat). Bake at 325 degrees for 10-15 minutes, until they are ever so golden and just slightly crunchyish.

Let cool and store in the fridge in a covered container, or on the counter is fine for a few hours. Pop in your mouth and enjoy!