My Sweet Marie

Archive for the ‘cakes and desserts’ Category

Spring has sprung and the rhubarb is in full season! Yipee!! I love me a crisp as it’s healthier than pie, tasty and if done right, gluten-free! so have at it folks, make one today for the ones you love!


  • 2 cups fresh rhubarb, washed and diced
  • 2 cups strawberries, diced
  • 1 teaspoon of lemon zest
  • 1 tablespoon of lemon juice
  • 5 tablespoons of maple syrup
  • 1/4 tsp salt
  • 2 tbsp. tapioca flour/starch

For the crumble:

  • 1 cup gluten free flour
  • 1 cup gluten free oats
  • 1/2 tsp cinnamon
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1/4-1/2 cup nuts of choice (optional)


  1. Preheat oven to 350. Grease aa 8×8 pan or your 10″ cast iron pan with coconut oil.
  2. In a large bowl, combine the top 7 ingredients. Stir to combine well. Pour into your pan.
  3. In a large bowl, mix the topping ingredients till crumbly.  Pour over top the fruit in pan.
  4. Bake for 25-30 minutes till golden and bubbling. Serve with whipped cream or coconut cream for the non-dairy folks!

Recently I was given some zucchinis and decided to make a couple loaves! One to bring to my sister’s place for our visit and another for the freezer. One never knows when company may drop by, I’m like the Boy Scouts, always prepared! Well, almost always! here’s the easy to-do recipe!


  • 2 egss
  • 2/3 cup coconut palm sugar or white sugar or agave
  • 1/2 cup coconut oil, softened
  • 1/2 cup almond milk (or any milk)
  • 1 cup shredded zucchini
  • zest and juice of a lemon separated
  • 2 cups gluten-free flour blend
  • 2 tsp baking powder
  • 1/2 tsp salt

For the Glaze

  • 1/3-1/2 cup powdered sugar
  • 1-2 tbsp. lemon juice reserved


  1. Preheat oven to 350.
  2. Grease 9×5″ loaf pan.
  3. Cream sugar and coconut oil.
  4. Add eggs with milk, zest 3 tbsp. of juice, and mix till combined.
  5. In a separate bowl, mix the dry ingredients.
  6. Add the dry to the wet ingredients in the larger bowl, mix till well combined.
  7. Pour the batter in the loaf pan and bake at 45-50 minutes till a toothpick comes out clean.
  8. While the loaf is cooling, mix the glaze ingredients. Pour on the cooled loaf.
  9. Let the glaze set, slice and eat it up!!

These little babies are delicious and not too hard to make. They are light on calories, can be made ahead of time and frozen if preferred. I am going to make mine into nests then serve berries and cream with them, can you say yummy? My grand-kids like them as is, just pop in their mouths! They are corn free, dairy-free, gluten-free, soy-free..pretty much everything free!! here’s how to do it:


  • 2 egg whites
  • pinch sea salt
  • 1/2 cup maple sugar or syrup


Thoroughly clean and dry the whisk attachment and bowl of a stand mixer, making sure to remove any and all soap residue.

Preheat the oven to 225 degrees F.  Line two cookie sheets with parchment paper.

Whisk the egg whites and sea salt together until soft peaks form.  Gradually add the maple sugar and continue whisking until you have stiff peaks.

If using a piping bag and pastry tip, add the meringue mixture and pipe small, Tablespoon-size pyramids onto the parchment paper.  Or, you may spoon Tablespoon-size dollops directly on the paper.  The meringues don’t spread or grow much at all as they cook, so there’s no need to leave much room between the cookies.

Sprinkle with additional maple sugar, if desired.

Cook at 225 degrees F for 2 hours, then turn off the oven and leave the cookies to cool with the oven door closed, about three hours or more – even overnight.  Leave out until completely cool and store in an airtight container at room temperature.

Thanksgiving is not Thanksgiving without pumpkin pie! Having said that, I wasn’t in the mood to make pastry so this was our pumpkin pie this year! Oh what a treat it is, you must try this! You can really play with this recipe by varying the type of cake mix you use or the pie filling, in this case, I made pumpkin as follows:


  • 1  can pumpkin puree (29 oz or 796ml)
  • 1 can of evap. milk or coconut milk if milk allergies are an issue
  • 3 eggs
  • 1 cup white sugar ( I did 3/4 c.)
  • 1/2 tsp salt
  • 4 tsp pumpkin pie spice
  • 1 yellow or spice cake mix (gluten-free) 18.5 oz
  • 3/4 cup butter or non-dairy spread
  • 1 cup chopped walnuts


  1. Preheat oven to 350. Lightly grease a 9×13 pan.
  2. In your mixer, blend pumpkin, eggs, sugar, milk, salt and spice. Mix well. Pour into your greased pan.
  3. Sprinkle the dry cake mix over top the filling. Melt the butter and drizzle it over the cake mix. sprinkle nuts over the top.
  4. Bake for 55-60 minutes till golden on the edges.
  5. Can be served warm or cold with or without ice cream or whipped topping.
  6. Enjoy!