Bob's Red Mill Gluten Free 1 to 1 Baking Flour is on of my favorite flour blends!
I love replacing refined sugar with coconut sugar! If you haven't tried it yet, what are you waiting for?
I love adding this in combination with other gluten free flour options!
Wanna' date (sugar)?
My new found fave! I add this to everything now.
Date syrup is great in oatmeal, coffee or to add to your smoothie for a touch of sweetness!
Nothing beats good quality cocao powder when baking! Did someone say brownies?
Can't go wrong with this healthier fat alternative when baking. I especially love it when making raw desserts and cheesecakes.
The Scharffen Berger 70% Bittersweet Dark Chocolate Baking Bar is one of my go-to bars when making rich chocolate desserts!
This is my favorite 1:1 "butter" alternative. It gives my chocolate chip cookies the perfect crispy bite.
These Hu Gems are Vegan and are the perfect size for chocolate chip cookies!
Cinnamon Vanilla and Sea Salt Vanilla Coconut Butter - I mean how can you go wrong with either of those? I used this coconut butter in my healthy oat breakfast cookies on the blog.
This vegan coconut oil baking spray is perfect for greasing cake pans.
Flax Seeds make an "egg-ceptional" egg replacement. I use ground flax seeds in my vegan cookies instead of eggs.
Matcha is not only good for you, but it brings a vibrant color to your baked goods! I used this matcha to make my Matcha & Dark Chocolate Swirl Pound Cake!
Oatly has to be my favorite all-purpose dairy free milk option. It is so rich and creamy I can use it in my iced coffee or as a buttermilk replacement.
If you love chia seeds - you have to check out my chocolate chia pudding recipe on the blog! It is chocolate-y and packed with Omega-3's!
This coconut cream is great for making coconut whipped cream, lemon curd, or anywhere you need the creaminess of heavy cream.