• 1 cup buckwheat flour
  • 1.5 cups fine ground almond flour
  • 3 Tablespoons psyllium husk
  • 4 Tablespoons chia seeds
  • 1 cup seeds of choice (I like buckwheat groats & hemp seeds–enjoyed pumpkin seeds in this before. May try sesame seeds next time!)
  • 2 abundant teaspoons baking soda
  • 1/2 teaspoon Himalayan pink salt
  • 3 Tablespoons honey (or you can use maple syrup molasses) –going to try omitting this next time!
  • 2.5 Tablespoons apple cider vinegar
  • 2 cups filtered water
This version had pumpkin seeds as well as buckwheat groats


  • Warm up some of the water and put in honey to let it melt
  • Heat oven to 350 degrees and line your standard size bread mold with parchment paper
  • Combine rest of water into slightly warmed honey water with apple cider vinegar
  • Mix together buckwheat flour, almond flour, psyllium, chia seeds, other seeds of choice, baking soda, and salt until well incorporated
  • Put wet into dry ingredients and mix well! Buckwheat flour turns most things a strange, drab grey, but this is normal
  • Leave in bowl covered with clean towel for no less than one hour to allow beautiful chemistry to work its magic
  • After the hour or so, transfer the grey goopy dough into your bread form and spread out uniformly
  • Bake for 70 minutes and should be browned and lovely on the outside
  • Once removed from oven, lift the bread loaf with parchment paper and set out to cool
  • Slice and enjoy right away and freeze the slices to toast up for quick breakie or snack later!



  • 1 cup GF flour (used Bob’s Red Mill)
  • 1/2 cup coconut flour
  • dash of ginger power
  • 1/2 teaspoon Himalayan pink salt
  • 3/4 teaspoon Allspice
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 3/4 teaspoon each baking powder and baking soda
  • 1/2 cup unsweetened applesauce
  • 1/4 cup extra virgin olive oil
  • 3 teaspoons vanilla paste
  • 1 cup date paste (similar consistency to apple sauce, not too thick and chunky!)
  • 2 cups shredded carrots
  • 2 flax eggs
  • 2 Tablespoons Apple Cider Vinegar
  • 3/4 cup dried mulberries–this is a hit in this recipe!
  • 1//4 darker, not golden raisins
  • 1/3 chopped walnuts or nut/seed of choice


  • Soak 1 cup of Indonesian raw cashews in hot water, reheating water in the pot midway
  • 1 teaspoon vanilla extract
  • 3 Tablespoon melty coconut oil
  • 4 Tablespoon Manuka 11+ honey for immune support and touch of sweetness
  • freshly squeezed juice of 1/2 average sized lemon
  • 1/2 teaspoon Himalayan pink salt
  • 1/3 cup unsweetened shredded coconut flakes
  • optional: candied ginger to slice up for decor interest on top


  • Heat oven to 350 degrees
  • Grease up or paper line your average size muffin pans
  • Thoroughly mix all dry ingredients well
  • Prep all wet ingredients and let sit together in measuring cup for a few minutes
  • Add wet and dry ingredients together gradually in mixer stand bowl
  • When dough is almost completely incorporated, add your nuts and dried fruit
  • Scoop dough into your cupcake forms
  • Bake for 25 minutes and test with toothpick and let cool
  • Prep frosting~
  • Soak raw cashews in hot water for no less than 1 hour and then rinse off
  • Add rest of frosting ingredients in power blender until super smooth
  • Fill and pipe frosting onto cooled cupcakes and immediate decorate.

I LOVE THESE as a way a way to celebrate my bornday and share the love without the mess of slicing larger carrot cakes I usually have made in the past 🙂

I tucked a couple away in the freezer for me for guilt-free yummies to enjoy later…

Jane Goes GOO GOO Bars V & GF

This was a good baking experiment. For the “holidaze” the world was in during 2020,
I decided to be ultra budget minded and NOT buy anything needed to bake, but figure out how to use what I had in the pantry.
I felt that one big life lesson this year was that virtually all one needs is in the home–wherever your heart is, that is. For me, this meant following strange leadings toward supporting various freedom missions (mostly for kids) even during COVID to answer the call to intercede and pray for the deepest needs of our nation and all peoples as well as for my family and personal needs.
How does this bake itself into a sweet treat?
Well, I know from a long course of adversity, that great treasures are found along the deep lonely ways and
much of the blessings of being battle torn come from overcoming all that dares come at you. So, this cookie was my answer to the world’s hell throwing everything and the kitchen sink at me through a ridiculous string of horrid health misdeeds and ill-advised treatments. I took all the good I had in my kitchen (heart of my home) and it all melded into this most interesting candy bar overflowing with so much rich texture, alluring flavors, and repeated satisfactions and wonderment over how a mashup of
“whatever I had left” become such a delight and one of the favorite goodie picks amongst my taste-tester pals.
I’m blessed by this more than I can explain. However, I hope you make your own concoction
based on this one and find your own reward wherever it is that you find your path as come to.

INGREDIENTS (for the bulk of the bar itself):

  • 1 cup almond meal (I used the one with skin ground into the meal, not the blanched kind of fine almond flour)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Himalayan Pink salt
  • 4 Tablespoons of softened coconut butter (must be warmed to be runny enough to mix)
  • 1/2 cup of monkfruit sweetened chocolate chips
  • 1/2 cup of straight unadulterated cacao chips (I will try a full cup of just this next time!)
  • 1/4 cup pistachios and hazelnuts mixed together
  • 1/4 cup roughly chopped almonds (I used activated ones I made)
  • 1/2 cup large unsweetened flakes of coconut
  • 1/4 cup of candied ginger chunks sliced up to mix in (this has sugar in it, FYI, so make it optional)

INGREDIENTS (for the caramel-y sauce to meld it all into a bar!)

  • 1 can full fat coconut milk (Native Forest is my favorite)
  • 3 Tablespoons blackstrap molasses
  • 1/2 cup date crystals (pulverized into fine powder by coffee bean grinder)
  • 5 Tablespoons coconut butter melty and warm for good mixing
  • 1/2 teaspoon vanilla extract (try rum extract for fun!)


  1. Heat oven to 350 degrees
  2. Line 8×8 pan with parchment
  3. Mix almond meal, cinnamon, salt, and coconut butter and press evenly into bottom of prepped pan
  4. Toss together all your other ingredients (nuts, seeds, coconut flakes, chocolate chips, etc., and spread uniformly on top of the crusty layer
  5. Heat coconut milk, date powder, molasses, coconut butter, and (no alcohol included) vanilla extract in saucepan gently stirring allowing to come to softly rolling boil
  6. Reduce heat and keep on stirring for 45 minutes until it reduces to about half to what it was… make sure you keep close watch and keep stirring it all together so nothing gets scorched. Keep it smooth, please!
  7. When it becomes thicker like a slow flowing caramel sauce, pour uniformly over all the contents in the 8×8 pan
  8. Bake for 30 minutes
  9. Let cool down and then pop in refrigerator to harden up enough to make clean cuts as bar sized portions per your snack sizing or gifting preferences!

This was my personal favorite dessert experiment discovery of 2020!

And thank you to all those who posted recipes on “magic bars,” as my recipe is an iteration of the many good options out there, but tailored to my health and present time realities.

Cranberry Orange Oatmeal Cookies V & GF


  • 4 Tablespoons honey (I used ginseng infused)
  • 1/4 cup extra virgin olive oil
  • 2/3 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon Himalayan Pink salt
  • 1 cup almond meal (I used non blanched, with skin included for the fiber)
  • 3 cups gluten-free rolled oats
  • 1 cup unsweetened dried cranberries
  • grated zest of two oranges
  • 4 teaspoons cinnamon
  • 1 teaspoon ground ginger


  1. Heat oven to 350 degrees
  2. Mix all wet ingredients well; toss together all dry goods until well mixed and then combine both in big mixer or by hand until thoroughly combined
  3. Let sit for 15 minutes to let oats relax into the mixture (if it looks dry, squeeze bit of orange juice from your oranges in)
  4. Scoop (heaping tablespoon or so) and form dough into desired cookie shape
  5. Place on lightly greased silicon or parchment paper atop baking sheet
  6. Bake 15-17 minutes until tops are slightly browned
  7. Cool on sheet and then transfer

I love how untraditionally unsweet these are. You get the subtle rise of orange and cranberry as you chew slowly. It’s a great breakfast replacement for days you don’t feel like making oatmeal or having chia pudding! If you need this sweeter, just add more honey or (*gasp) other sweetener, if you must! LOL. I’m just tending toward using fewer and fewer processed ingredients, but monkfruit crystals can be a less impactful sweet boost if you need it!

Happy snacking!

Two-Way Tahini Bites V & GF

I’m sharing two recipes because I couldn’t decide which flavor profile I wanted to eat more–more caramelized or simply earthy with a smidge of sweet. So, the black sesame seeds are the first taste I imagined and the white sesame seeds with almond slice indicate the second taste imagined with the mighty sesame seed made into terrific tahini!

Perfect pair!

1st recipe is for the caramel-y black seeded bite. 2nd is for the lighter flavored delight.


  • 1 cup tahini (make sure it’s stir-able, otherwise warm up a bit double-boiler style)
  • 6 Tablespoons blackstrap molasses
  • 2 Tablespoons vanilla paste
  • 1/2 teaspoon baking soda
  • 2 heaping cups fine almond flour
  • 1 teaspoon Himalayan Pink salt
  • 4 Tablespoons toasted/roasted black sesame seeds


  1. Warm up oven to 350 degrees
  2. Combine all wet ingredients well; Toss together dry ingredients and then combine thoroughly
  3. Scoop with your choice of size into a ball. I chose to use about half the amount of the other sesame cookie to make these tiny little cookie bites.
  4. Roll balls in sesame seeds
  5. Regardless of standard or smaller cookie scoop sizing, press down into a cookie shape with hands or bottom of glass jar. 1/3 inch think is a good reference other bakers have used for similar recipes.
  6. Place entire sheet of prepped cookies in the fridge while prepping the second version of this cookie. About 20 minutes should do.
  7. Bake cookies about 8 minutes or until you see the almond flour kissed with little browning
  8. Remove and let cool on the sheet before transferring them elsewhere. They’re sturdier when cooled

These are great for someone who likes the charring on a marshmallow for example while this next version is more for those who just like their marshmallow warm and soft, but not touched by the fire.


  • 1 cup tahini (make sure it’s stir-able, otherwise warm up a bit double-boiler style)
  • 1 cup creamy almond butter
  • 2 flax eggs
  • 1/2 cup heaping date crystals (pulverized into fine powder with coffee bean grinder)
  • 4 Tablespoons coconut flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon vanilla paste
  • 1/2 teaspoon Himalayan Pink salt
  • dash of cinnamon
  • dash of ginger powder
  • 1/4 cup white sesame seeds and slice of almonds for topping (for decorating)


  1. Combine all wet ingredients and stir together; toss together dry ingredients separately (not sesame seeds or almond slices). Thoroughly mix together both sets of ingredients.
  2. Scoop out into balls and roll in hands
  3. Cover balls with sesame seeds and place on baking sheet–you may need to really roll them well!
  4. Press one almond slice in center of ball and use same method to press and slightly flatten balls into cookie shape
  5. Bake for 14 minutes or until gently browned and let cool on the baking sheet
  6. Transfer only when cooled
  7. Serve this larger cookie with the smaller black sesame seed covered version above !!!

It’s such great fun to take the time to enjoy treats and the subtle differences in these two Tahini bites will afford you a reason to discern the subtle differences and find reasons you like one more than the other or both for different reasons!

You see how stunning the simple Tahini bites are on a wide a platter of offerings?


Salted Peanut Butter Cookies – V & GF


  • 1 cup chunky peanut butter
  • 6 heaping Tablespoons quinoa flour (or your choice of oat or rice)
  • 2/3 cup date crystals (made into find powder in coffee grinder)
  • 1.5 teaspoon baking soda
  • 4 Tablespoons apple sauce
  • 1 teaspoon vanilla paste or extract
  • 1/4 teaspoon Himalayan Pink salt
  • 1 scant Tablespoon of large salt flakes (I use Maldon) for topping


  1. warm peanut butter if not already pliable and easily stirred and heat oven to 350 degrees
  2. Put flour, date powder, baking soda, and salt into bowl and combine well
  3. Stir in wet ingredients and mix well
  4. scoop up with your cookie scooper and roll into balls
  5. place balls on lightly greased cookie sheet of parchment or silicone and slightly flatten into cookie shape
  6. sprinkle large salt flakes onto middle of each cookie
  7. use standard fork to press salt flakes in to cookie while forming desired decorative impression
  8. bake about 9 minutes and let cool on tray

This should give you about 20-24 cookies that are the size of a circle connecting your thumb and middle finger. It’s super quick and easy and a huge hit in my home because of the higher protein content…and there are still lots of peanut butter lovers out there to share this quick-prep-and-bake cookie with!

p.s. If you prefer, omit the large salt flakes to opt for more of the sweetness to come forward.

p.p.s. Sub other nut butters per your needs. Almond or Cashew nut butter sound yum to me, too!

Nuances of next steps

I celebrate the good. A goal I decreed for myself–keep my thyroid and body intact. Goal attained. Surgery and radiation may be what was pressured upon me like a battering ram, but I knew it was not for me.

3 years into a holistic-centered cancer healing journey, virtually every medical professional–western, to eastern, to functional, to integrative now says I made the right choice.  I didn’t realize how many flavors and shades of tears there could be… and how character-building it is to show up no matter what no matter how I felt or feel on any given day.  My word is my bond… to others as well as to myself now…and especially those lifted heavenward.

It has not been an easy path, but one in which I have learned more than ever that making one’s own choice and following through in the face of many fears thrown in your path is the way of great illumination and ascendence.  Broken Hallelujahs are  most beautiful says one song…  raw truth and deconstruction certainly must be complete before a true commissioning.  

I made some impatience, ego-driven missteps and barely survived a natural immunotherapy protocol which taught me a great deal about adverse drug reactions that often go unrecognized globally.   Not everything so-called safe and effective or touted as well-tolerated by others is best-suited for all.  Indescribably humbling.  It was whole lot of hell God walked with and led me through.  And so when I felt very much alone, I knew deeply I never was.  

Now I turn to continuing to restore these tired bones by divine design…refocusing the bigger battle in reversing the physical and even some intangible causative factors that allowed cancer to find a welcome mat once upon a time in my body.  
All I know right now is that I am grateful.  Christ has never felt closer.  I’ve never been more ferocious in tuning and sharing my voice and safeguarding the constructive and altruistic expression of others.  Somehow I know I have been freed unto a greater providential ownership of my life and purpose wherever and with whomever God leads.  All I know is that my life is becoming more about saying yes to my Maker and no to everyone and everything else that diffuses this devotion.  I cherish God’s wisdom.

It was needful for me to walk solo through the dark for a long, long while.  Makes it such a delight to walk and dance in the light…and I hope to be given opportunity to facilitate such space for others.  Thank you to God… and to those special humans sent by a loving heavenly Father let my soul breathe and my Spirit soar along the way. 

May we not fear the threat of death but to desire to and thus truly live.

Eggplant Rollatini-Vegan with Spinach

I was so happy I had this to go to for a quick snack and meal out of the fridge… I love leftovers that are tasty cold and hot! This can be so much prettier, but the flavor rocked. Use all organic or farmer’s market sourced veggies if you are able!


  • two large eggplants
  • 1 Tblspn Himalayan pink salt and your choice of dried italian herbs
  • 2 cups homemade red sauce or organic marinara
  • shredded vegan cheese (I used aged nut cheese from Parmela Creamery)
  • pinch of black pepper
  • 1 pound of spinach (sauteed with truffle salt or just salt and seasoned to your preference, then let liquid drain out and squeeze as much of rest out as you can)
  • 1/2 cup fresh chopped basil if you don’t want to do spinach or use it as garnish before serving.
  • FOR TOFU RICOTTA: (will all go in food processor until smooth)
  • 8 ounce firm organic tofu
  • 1/4 cup of pine nuts (I used raw)
  • 1/3 cup non-dairy yogurt (I used raw coconut plain)
  • 5 Tblspn nutritional yeast
  • fresh squeeze juice of 1/2 medium lemon
  • 1 tsp apple cider vinegar
  • 1 tsp each powered onion, garlic
  • pinch of Himalayan pink salt.


  • Make your red sauce as you typically do, but let it cook down so it is thick and not watery or just pull out your chosen jar from the store
  • Heat up oven to 400 degrees and prepare baking sheet with parchment or silicone liner or whatever option you have
  • Press tofu by wrapping in clean cloth and putting something like a heavy cast iron plan to press out excess liquid (20 minutes)
  • slice eggplant lengthwise 1/4 inch thick and salt on both sides to make the eggplant sweat for 20 minutes
  • Sop up the sweat from the eggplant with clean towel or paper towel
  • Brush lightly with olive oil and lay out eggplant slices on baking sheet and bake in oven for 15 minutes to soften for rolling
  • Spread 1.5 cup of red sauce on bottom of 8×8 or bigger baking pan
  • Pull out roasted eggplant when ready and let cool since you need to handle it by hand
  • Food process all tofu ricotta ingredients until smooth… it is alright if a few pine nuts are not fully incorporated because the texture addition is nice
  • Spoon about 1 full heaping Tblspn of the tofu ricotta on one end of each slice of eggplant and roll up!
  • Place seam side down into the prepared pan
  • Bake in oven for 20 minutes and let all get warmed together
  • Take out of oven, top each one with a little bit of your red sauce and sprinkle with your vegan cheese of choice and chopped of basil or parsley you have it.

LOVE THIS WITH RED WINE! Or for a quick breakfast 🙂 It’s filling, yet not too heavy…

Plus, I learned from Pink Lotus Breast Cancer Institute that organic soy is good for me to eat… especially as a cancer overcomer. Unlike most of the long-standing belief that soy feeds hormonally fueled cancers, new research shows that sustainably-sourced, non-gmo soy exposure as a child helps prevent breast cancer and that that estrogen from soy does is not the culprit it has been thought as (when you are eating soy that has not been genetically altered. Here are my notes from Kristi Funk:

On the fence about soy?  Here’s the research:

You have two receptors in your body for estrogen : alpha and beta.

Alpha is attached to the cancer cells but with 1600% more affinity, the phytoestrogens in soy products bind to beta receptors and what that activates is fascinating. 

1=Activated beta receptors shut alpha down, so it literally takes away the activity of the cancer receptor and it goes flying out into your body to your fat cells where every where you have a fat cell you have enzyme inside of it aromatase busily churning away hormones from your adrenal gland (androsteindione, and testosterone) … into estrogen. Soy via the beta receptor goes out and inactivates the aromatase so now you’re getting less conversion of other hormones into estrogen. So, you’re decreasing your estrogen that can fuel that alpha receptor.

Alpha receptors.  So I said it mostly it’s beta, but what does soy do with it…does hit alpha?

It activates that receptor with 1/10th to 1/100th  of the capacity of your actual estrogen, so acting like a molecule… Tomoxifin… a commonly used breast cancer anti-estrogen drug that hits the receptor like a car sitting in parking space you really want. And it just sits there and blocks it but doesn’t have very much downstream activity.

Soy is not only safe to consume, but it’s beneficial to consume. But before 2009, the literature had not reported good longitudinal studies about health effects of soy consumption in cancer patients.  ( a large study of 73,000 women in China showed the soy consumption helped prevent breast cancer by the tune of 58% reduced risk.)  A multiethnic study by Life After Cancer Epidemiology Study–of 2000 women on Tomoxifin showed that those consuming soy had 63% reduction of reoccurrence of cancer than those consuming soy in low amounts and 20% less death from breast cancer.   Later study of 6200 multiethnic US and Canadian patients over 9 years… (1/2 to 1 servings a week) had 21% decrease in all cause mortality. 51% drop in estrogen neg cancers 51% drop of estrogen driven cancers…

So very safe phytonutrient to consume… 2-3 servings a day recommended… non-GMO is a must. Organic is preferred!

Matcha cloud cookies (Vegan & Gluten Free)

I wanted to create something that my cravings inspired–a pillowy soft, not-too-sweet, yet savory version of matcha latte that I can chew and enjoy with tea. Maca-ccino or black tea would be a great pairing…


  • 2 cups fine almond flour (try 1.5 next time perhaps chewier and crispier version)
  • 1/4 cup melted DIY white chocolate (cacao recipe posted right before this one!)
  • 1/5 cup low glycemic index granulated sweetener (I used Allulose, but you can try monkfruit or coconut crystals if you must.)
  • 1 tsp Himalayan pink salt
  • 2 Tblspn Tapioca Flour
  • 1 flax egg in a non-dairy mylk of choice
  • 2 Tblspns matcha powder blended ito 2 Tablespoons of mylk
  • 1 tsp vanilla paste
  • toppings of pine nuts, sesame seeds (try black!) and freshly ground black pepper


  • Warm up oven to 350 degrees and prep baking sheet
  • sift together all dry ingredients into large mixer bowl
  • melt the above mentioned DIY white chocolate (raw cacao)
  • make flax egg
  • blend matcha powder into mylk to blend and get rid of clumps
  • combine all wet ingredients and combine with dry ingredients
  • mix well
  • scoop into small balls and gently press to flattened cookie shape
  • top with pine nuts, sesame seeds, and bit of freshly ground black pepper
  • bake 15 minutes until golden brown, but not too brown…

DIY WHITE CHOCOLATE (Vegan and low glycemic)

Once in a while I feel like having the smooth, gentler, subdued version of chocolate…so I ventured forth to have it on hand. Chop it up into little chunks for putting into cookies or just break off a chunk and enjoy all by itself. It’s good…and the amount of powdered monkfruit or stevia is really your call… I prefer less to too much.


  • 8 oz raw cacao butter
  • 1/5 cup powdered monkfruit (Lakanto brand) or stevia (maybe Swerve brand?)
  • 1/4 cup vanilla flavored vegan protein powder (I used Amazing Grass’ Vanilla Rose)
  • 1 Tablespoon of no alcohol vanilla extract
  • 1 teaspoon of sunflower lecithin (optional)
  • 1 dash of Himalayan pink salt
  • 1/2 teaspoon of fine Ramon seed granules


  • melt cacao in double boiler
  • add vanilla, salt, and sunflower lecithin and stir well
  • your choice of powdered sweetener and vegan vanilla protein powder
  • mix with slim spoon by hand and then use immersion blender to totally smooth out every little lump
  • pour into your candy molds
  • chill until hardened and use as you please!