Gluten Free Blueberry Lemon Coffee Cake

Life isn’t perfect and sometimes it’ll throw lemons at you; but however imperefect life is, these bars make up for it and you can turn those lemons into this great coffee cake I’ve created for you.

Blueberry and lemon is my all time favorite combo and I was on a quest to make a great GF bar ( which turned out more like a coffee cake, but I’m not complaining)  that I could enjoy with my morning drink. After a couple tries and tweaking of the recipe, I finally got it all together. I created a lemon cake spread with blueberry jam and topped with a crumple. It holds together so well and it has a soft texture to bite into. Sounds good, right? Well, let me tell you how this is even better: it’s not only gluten free, it’s also vegan. I know a couple of vegans and some people who are allergic to eggs, so I was inspired to create a recipe that all could enjoy. So, let me present to you this scrumptious and healthy treat that you can now devour!

Bake time: 55 minutes 

Prep time: 25 minutes

Ingredients for cake:

  • 1 1/2 cups of coconut Flour
  • 1 3/4 cups of water
  • 1/2 cup of sugar
  • 1/2 cup of coconut oil (melted)
  • 1/3 cup of lemon juice
  • 1 tbsp of xanthan gum
  • 2 tsp of double acting baking powder
  • 2 tbsp of lemon zest


  • 1 cup of  blueberry jam

Crumble topping:

  • 1/2 cup of sugar
  • 1/3 cup of coconut flour
  • 1/4 cup of coconut oil
  • 1/4 cup of water
  • 1 tbsp of lemon juice

Preheat oven to 350

Grease an 8″ by 10″ pan and set aside. Combine the dry ingredients for the cake in a large bowl and mix thoroughly. Add the water, melted coconut oil, and lemon juice to the dry ingredients slowly.  Make sure to combine each ingredient well.

This is the dry ingredients and cocnut oil combined. It will look more like dough after the water and lemon juice are added.

Note: the dough for the cake will be a bit crumbly. It’s normal for GF doughs to act like such.

Once you have the wet and the dry ingredients combined, add the lemon zest and combine well.  Add the dough to your greased pan. Use your fingers to press down the dough and form it to the pan.

In order to ensure that the cake will bake all the way through, use a fork to poke holes into it. Then, spread the blueberry jam over top.


It’s starting to look a little better.

Once you have the jam spread on top you can place it in the oven to bake for 30 minutes.

I hold off the crumble topping till later because I found that it burned too quickly.


While the cake is baking, you can make the crumble topping. Combine the sugar and coconut flour into a bowl and use a fork to gently mix the unmelted coconut oil in. Then add your water and lemon juice a little bit at a time. You can use your fingers or a fork to mix, but make sure not to over mix because you need it to stay crumbly.

Add the crumble topping to the cake once the 30 minute timer goes off and place it back in the oven for 25 minutes or until the top is golden brown.


To store the bars, I simply put a cover over the pan and left them on the counter. They stayed fresh for over a week!

There you have it folks! Though I personally enjoy these bars with a cup of coffee in the morning, you can eat them whenever. They’re yours to enjoy after all.

I’ve made these bars a few times and I can’t get enough of them. They may just be my best friend now. I love how easy they are!

Perfect bite of blueberry and lemon to go with your morning coffee.

I hope you enjoy this recipe as much as I do!

~ xoxo Juliana Marie


GF Cherry Almond Oat Bars

Wanna quick and easy breakfast bar for when you’re on the go?

It has a soft chewy bottom, spread with cherry jam and topped with a sweet almond crumble. ( Perfect, right?) You can’t go wrong with that.

This cherry almond bar is great to grab-and-go or to just have with your morning coffee/tea. It’s easy, GF, DF, V and delicious.

If you love almond extract as much as I do then you’ll love these. A great thing about these is that they’re not overpoweringly sweet, like most bars, so they’re easier to chow down on. (I don’t know about you, but sometimes I just have a hard time eating those super sweet bars. Especially on an empty stomach. )

Now let’s get baking!🥄

  • 1 1/2 cup of coconut flour
  • 1 cup of rolled oats
  • 3/4 cup of cherry jam
  • 3/4 cup of cane sugar
  • 3/4cup + 2 tbsp of water
  • 1/4 cup of brown rice flour
  • 3/4 cup of coconut oil
  • 1 1/2 tsp of Double acting baking powder
  • 1tsp of Xanthan Gum
  • 2 tsp of almond extract
  • 1/4 cup of slivered almond

Prep: 15 min.

Baking: 40-50min.

Preheat oven to 350°

Bottom Layer: Combine 1 cup of coconut flour, 3/4 cup of oats, 1/2 cup of sugar, brown rice flour, Xanthan gum, and baking powder in a bowl. Mix together.

The extra oats, coconut flour, and sugar will be saved for the crumble topping. So you can add the extras to another bowl.

Add the 3/4 cup of water, 1/2 cup of melted coconut oil, vanilla extract, and almond extract. Mix together. Add a little more water if needed.

The dough will be a little crumby, but that’s alright, so don’t worry.

Crumble topping: combine the remainder of the coconut flour, oats, and sugar. Add the water and oil and use your fingers to crumble the mixture together. (Add another tbsp of oil if needed.) Set side.

Oil the bottom of a 8 x 11 pan and pack the first dry mixture down into the pan. Use a fork to poke some holes in the dough to ensure that it’ll bake evenly through.

Spread the jam over the first layer. Then add the crumble mixture and slivered almonds over the top.

Bake in the oven for 40-50 minutes until golden brown on top.

Let them cool for 10 minutes before cutting them. You can eat them right then and there ( they’re amazing when they’re warm!) or store them in the fridge for later use.

I’m enjoying a warm one right now and let me tell you that you need to make these. That way we can both share in the happiness of these yummy treats!

I hope you enjoy these at much as I am. Happy eating peeps!

~xoxo Juliana Marie

Natural Skin Care


Watching what you eat can help clear and improve your skin, but sometimes you just need the extra care.

Buying skin care products can be tricky and expensive. You don’t want to break the bank, but you want something with reliable ingredients that you can actually pronounce. You should always watch what products you use on your skin, especially your face, which is a more sensitive and delicate area.

So instead of buying products that’ll leave you wondering if it’s doing more harm than good, you can easily make some natural skin products at home. Usually people have these ingredients just lying in their cupboards; and if not, you can find them at your local store.

So let me inform you of these wonderful everyday products and their benefits! I’ll also be sharing some super easy skin care products you can make with them.

Most of these natural products are becoming more popular in use for skin care, but some of these ingredients may surprise you:

  • Coconut oil– this one is a given, it’s rich in good healthy fats and is great for skin with its light weight hydration.
  • Olive Oil– Yes, this too is another great oil for skin. It’s hydrating, light weight, and is good for evening out the skin tone. However, you need to make sure that it is pure virgin olive oil. Many cheaper olive oils can have dyes added to them to give them color.
  • Shea butter– Is also great for hydration. It’s loaded with healthy fats and vitamin E. You can use it in place of lotion.
  • Green tea– It’s not just for drinking, you can use it as a natural skin toner. It reduces redness and helps clear skin.
  • Coffee Grounds– Coffee draws out toxins and can help reduce cellulite. You can use the grounds in DIY scrubs and exfoliants.
  • Lemon– This helps to brighten dull skin. Fresh lemon juice is best for when used on skin.
  • Honey- This is wonderful for and softening your skin. It deeply moisturizes your skin and it’ll leave you with a nice glow.
  • Lavender– Whether it’s lavender oil or dried lavender, both help to calm irritated skin. It also reduces stress.

Hydrating Skin Care:

  1. 1 Tbsp Honey+ 2Tsp Lemon – mix them together and apply to your face. Leave it on your skin for 10 minutes before rinsing of with warm water. You’ll instantly notice brighter skin after this.
  2. 1 Tbsp Honey + 1 Tbsp of Coconut oil – Melt the coconut oil and mix together with the honey. Apply to face for 15 minutes. Gently massage it into your face as you rinse with warm water. You can add any essential oil to this. My favorite is lavender.
  3. Green tea There are many ways to use this for your skin. You can steep a cup of tea and pour it into a spritz bottle to spray onto your face. You can also save your tea bags and put them in the fridge and use them on your eyes. This help to reduce bags and dark circles. Freezing the tea in an ice cube tray is great too. You can use the cubes to rub over your face, which improves circulation and can help lift skin.

Note: You can use these as many times as needed through the week.

Now sometimes you’re skin is more than just dry. You need a little scrubbing to getting rid of any dirt caught in your pores. So let’s move on to some DIY scrubs.

Exfoliating Scrubs:

  1. 1 Tbsp of Coconut Oil + 2 Tbsp of Sugar + 1 drop of Lavender – Melt the coconut oil and combine the other ingredients. Gently rub mixture over your skin to be rid of any dead skin cells. Rinse with warm water and massage any leftover oil into your skin.
  2. 2 Tbsp Coffee Grounds + 2 Tbsp of Coconut Oil – you can use the coconut oil and olive oil interchangeably with this. Combine the grounds and oil together and rub onto your skin (this can be used anywhere on your body: face, arms, legs, etc.) Rinse off after a while and massage remaining oil into skin.
  3. 1 tsp Shea Butter + 1 tsp Sugar – this mixture is for lip exfoliating. Combine the two together and gently massage onto your lips for 1 minute. Rinse off with warm water and a wash cloth.

Note: only exfoliate 2-3 times a week. Over exfoliating can damage skin.

And there you have it. Simple, easy, natural, and affordable beauty care for your skin. I’ve been using these recipes on my skin for a while now. I can honestly say that they have made a difference and I love using them. My skin never looked so good before I went natural. It’s what’s best for you and your skin will thank you.💛

Let me know if you try any of them!

~xoxo Juliana Marie

Kombucha: How and Why to Make It

Kombucha is becoming increasingly popular and it’s no wonder why when you look at the astonishing health benefits gained from it.

“What is kombucha?”, you ask.

Well, let me tell you!

I usually recieve this question along with a weird look when I explain what exactly kombucha is. In all reality, kombucha is quite simply fermented tea.  Now here’s where the weird look comes in: when I tell said person that in order to ferement the tea, you need a S.C.O.B.Y.  Which is an acronym for Symbiotic Culture of Bacteria and Yeast. SCOBY’s are formed from the “Mother” which is a culture of bacteria found in apple cider vinegar (it’s the brown floating residue you find in a bottle).


“Come again?”, you say.

So I proceed to show them a picture of my dear old SCOBY, Benjamin (Yes, I named him. I’ve had him for two years and I take care of him. So, he’s basically a pet).

Here’s what a SCOBY looks like:

Meet Benjamin. He’s shy.

*cue the screaming and running away*

Yes, even I have to admit that the sight of a SCOBY is quite terrifying, but the immense health benefits they give in the form of kombucha outweighs their appearance.

As I mentioned before, kombucha is fermented tea. Through the fermentation process, billions of probiotics are added to the tea. Probiotics are essential in order to have a healthy gut (which many lack nowadays due to antibiotics which kill both the good and bad bacteria in the gut). Here’s where you should be thinking, “Golly, I should really begin to drink this stuff.”, because gut health is EVERYTHING! What people don’t realize is that many health issues such as indigestion, diabetes, some cancers, food intolerance, and inflammation can occur due to poor gut health. I could go into further detail, but I’ll link an article that you can read for more in depth information.

Impacts of Gut Bacteria on Human Health and Diseases

Zhang, Yu-Jie, et al. “Impacts of Gut Bacteria on Human Health and Diseases.” International Journal of Molecular Sciences, MDPI, 2 Apr. 2015,

(If you don’t read it, here’s what you need to know in a nutshell: take care of your gut and your gut will take care of you).

Now kombucha is more than just a probiotic tea. It contains many other healthy benefits as well. Here is a list of some other properties of kombucha:

  • Antioxidant
    • This aids in healthy aging by stopping or limiting damage done to cells by free radicals.
  • Anti-inflammatory
    • Depression, skin blemishes, and certain diseases are linked to inflammation. Drinking kombucha daily can decrease these problems.
  • B Vitamins
    • B1, B6, and B12 are in kombucha and they help to naturally give your body energy and can also improve skin clarity and aging.
  • Digestion
    • Probiotics in kombucha aid in the digestion of food which can help with indigestion, “going regularly”, bloating, weight loss, and food intolerance (i.e. dairy).
  • Increase in Nutrition of Food
    • This is my favorite. Being as it is fermented and probiotic, kombucha will increase the nutritional value of the foods you eat. This why you should drink a little bit of it with every meal.
  • Delicious
    • It’s a bubbly, sweet, tangy drink that’s healthy for you. What more could you want?

Now that you know the basics of how to make kombucha and why it is good for you, let me tell you how you can make it. While you can easily buy it from the store, it can be expensive considering that each bottle typically costs 3-4 dollars, but you can make a gallon of your own kombucha for about the same price or less as one 16oz bottle.


This is a recipe to make 1 gallon of kombucha. You can easily cut this recipe in half or double or triple it.

  • S.C.O.B.Y
    • you can order them online or if you know someone that makes kombucha, ask for a bit of their SCOBY.
  • 2 cups of stater tea
    • this will come with the SCOBY. It’s basically really old kombucha that smells and tastes like straight up vinegar.
  • 14-16 cups of water
  • 8 tea bags (green, black, and butterfly pea tea all work for this)
    • or use 2 tbsp of loose tea leaves
  • 1 cup of cane sugar
    • Cane sugar is preferred because it contains more nutrients for the SCOBY. Do not use molasses or refined sugar. You will find yourself with an unhealthy SCOBY.

*You will need to store the finished product in either a glass or ceramic container. Plastic and metal containers can harbor bad bacteria and contaminate the SCOBY.




Now it’s time to get this kombucha going! This part is pretty simple as you’ll soon find out.


Place your SCOBY and starter liquid in a clean glass or ceramic container. Then, add your water, tea, and sugar to a pot and set on medium-low.  You only need to heat up the water until all the sugar dissolves making sure to stir the pot every now and then.

Once the sugar has dissolved, let the mixture cool for a little bit. If the tea is too warm it will kill your SCOBY, but you need to have some warmth to it in order for the fermentation to take place. The best way to test the warmth of the tea is on your wrist. Just place a couple drops on your wrist and if it’s too hot on your skin then you know that it’ll be too much for the SCOBY.

When you’ve reached a comfortable temperature for the tea you can add it to your container with the SCOBY.

Make sure you leave at least two inches of space from the top of the container.

You can gently stir the liquid and then cover your jar with a cloth of some sort i.e. towel, cheese cloth, etc. The SCOBY needs to be able to breath so don’t put on a tight lid of any sort. You can put a rubber band around the top of the jar to keep the cloth in place.

Now all that’s left to do is place your first ferment of kombucha in a dark, warm place. Too much light will kill the SCOBY as well. So be sure to keep it out of direct sunlight. Also, if it’s too cold, your kombucha will take longer to ferment or not ferment at all.

It’ll usually take about one week for the first ferment to finish, but you’ll want to taste test it around day 4-5 and see if it needs any longer. Your kombucha should taste a little zippy and slightly sweet still. There will be undertones of some vinegar. If it’s too vinegary you can still do a second ferment or you can just start over.

Your SCOBY will have new growth once in a while. It’ll look like a white layer forming over your existing SCOBY. Eventually you’ll have to start peeling it off and give it to someone else or save it for your self. If you let your SCOBY get too large you risk having your kombucha fermenting too fast and becoming vinegary.

The second ferment is the best part! This is where you can add all sorts of different fruits and create a multitude of flavors. I’ll give you a list of some of my favorite flavors down below.

Here’s what you’ll need:

  • Kombucha
  • Fruit (Use as much fruit as you want. More fruit=more flavor. The more the merrier.)
  • Glass bottle( bottles with pop tops work the best *see picture below*)


All you have to do for the second ferment is pour some kombucha and fruit into each bottle, tightly close the lid, and then leave it in a dark, warm place for 2-3 days.


Kombucha has been know to explode and go everywhere except your cup. Open the bottles slowly and “burp” them. Burping them means opening them slightly and then closing the lid to let it settle. You may have to do it a couple of times.

Store your kombucha bottles in the fridge, they can last for up to a month. So don’t worry if you forget about it.


Well, an early congrats on your boocha (kombucha) and well wishes that it all goes well!

Though I can tell you from experience that you will have at least one bottle explode or have kombucha rocketing all the way to outer space.

But have fun! Kombucha is such a wonderful drink and so tasty. It’s really not too hard to do once you get going. I promise that you will not regret making your own and that you’ll start to feel the wondrous benefits of it after implementing some into your diet. It’s also neat that you can create your kombucha according to your preference in the second ferment. Create any sort of flavor your heart desires. You do you, Honey!

Here are some of my favorite ones that I’ve done:

  • Strawberry
  • Strawberry Basil (literally my favorite)
  • Blueberry Mint
  • Mango
  • Apple and Cinnamon
  • Orange Cream (oranges and vanilla extract)
  • Guava


The list goes on, but your attention span does not; so, I’ll leave that there and let you get your boocha a-brewing.

Happy fermenting peeps!

~xoxo Juliana Marie





Cranberry Apple Cider

Here’s a festive drink to have this Christmas!

Since it is spiced with cinnamon and ginger, it’ll really warm you from the inside out. I could get lost in a cup of it.

This is super simple and you can impress your guests with this flavorful holiday drink. So let’s get sipping!

Here’s what you’ll need:

  • 2 cups of cranberries
  • 4 green apples (chopped)
  • 10 cups of water
  • 3/4 cup of cane sugar
  • 2 tbsp of lemon
  • 1 tsp of ground ginger (or 1/2 inch of ginger root)
  • 2 Cinnamon sticks

Here’s how simple it is, you throw all ingredients in a pot and simmer them for 30 minutes. *Then gently mash ingredients together to release more flavor. Let it simmer for 5 more minutes.

* don’t turn it into a puree. You just simply want the cranberries and apples to be slightly mashed.

Let the mixture cool slightly and strain the liquid into a pitcher. And with that, you’re done! Holiday festivities made easy. You can thank me later.

Best served warm with a pinch of cinnamon. Keep extra product stored in the fridge.

Enjoy this festive drink! Merry Christmas everyone!

xoxo Juliana Marie

DIY: Hot Chocolate Gifts

Feel like Christmas is sneaking up on you?

Yeah, me too.

Well good news! I’ve got a super easy gift that you can make up in a jiffy. This is better than any packaged hot chocolate because it’s ” made with love”.

Making gifts can save shopping time and cut down on spending. ( If that isn’t a winner, then I don’t know what is). I also love how you can add your own creative twist to homemade goodies. It’s lots of fun!

So let’s get mixing!

  • 3 cups of cocoa powder
  • 2 cups of cane sugar
  • 1 bag of mini chocolate chips
  • 1 bag of mini marshmallows
  • 1tbsp of cinnamon
  • 1tsp of nutmeg
  • Cute/ festive jars to place your product in

Ready for how easy this is?

Well first, place the sugar in a food processor and blend into a fine powder. Then, combine the cocoa powder, cinnamon, and nutmeg with the sugar. Blend them together and let the mixture settle before opening. ( or else you’ll have hot chocolate dust everywhere).

*Now, depending on the size of jars you use, you may have more or less gifts of hot chocolate. (I used 5, 16 ounce, jars.)

Fill each jar a little over halfway with the hot cocoa mix and add about 1/2 cups of the mini chocolate chips. Then, fill the rest of the jars with the marshmallows.

Voila! It couldn’t be easier!

You should also write the directions on a little tag to tie onto the jars.

✨Here are the directions:

{ Shake jar well to mix ingredients. Add 2 tbsp of mix to 1 cup of warm milk. ~Enjoy }

You can add ribbons to the jars, tie some candy canes to them, or do whatever your creative mind comes up with!

Have a great Christmas everyone!

(But don’t forget the hot chocolate😉).

~xoxo Juliana Marie

Cranberry Orange Jam

Are you ready for the festivities?🎄The holidays are almost upon us and it’s time to start cooking.

So here it is. The jam you’ll be needing this holiday season. It’s sweet and tart with some good old Christmas spices mixed in. You can’t go wrong with that.

It’s so simple to make and tastes ridicuously good on toast. You could also use this in your Christmas recipes i.e. thumbprint cookies.

This jam requires just a few simple ingredients. So let’s get jammin’!


  • 1 (12oz) bag of cranberries
  • 1 orange
  • 1/2 cup of cane sugar
  • 2 tsp of cinnamon
  • 1 tsp of ginger

*makes 1 (12oz) jar of jam

First, squeeze all the juice out of the orange into a sauce pan (keep the peel). Then, throw the rest of the ingredient in and mix together. Throw the orange peels in after its all. mixed ( the peels help give the jam that orange flavor).

Set the heat at medium high and stir occasionally. You’ll hear the cranberries pop so don’t worry too much about the noise. They also release liquid as they’re cooking.

Once the mixture gets to the boilling point, let it boil for 5 minutes (stirring quite often) then turn it down to a simmer and let it simmer for 10 minutes. Make sure to stir it every now and then while it’s simmering.

Alright, after the 10 minutes are up, you can turn off the heat and remove the orange peels.

You can either use a stick blender, a food processor, or (if your feeling ambitious) a potatoe masher to blend up the mixture.

I find that the stick blender works well and it create less dishes because you can use it right in the sauce pan to do the job.

Once it’s blended you can put it in your jar and let it chill for 2 hours.

Keep stored in the fridge.


I love this jam so much! It’s so incredibly delicious with just the right amount of spices to play with your taste buds. Like I said, it’s perfect for this winter season.

~Xoxo Juliana Marie

Cookie Dough Chocolate Truffles

Hey! Got leftovers of that cookie dough? (see previous post 😉)

Well, the good news is you can easily transform it into something different. It takes little effort and it has even more chocolate! I’m a choco-holic, so the more chocolate the merrier.


  • Leftover GF cookie dough (see last post)
  • 1 bag of chocolate chips
  • 1tbsp of coconut oil
  • Double broiler

Alrighty, it’s pretty simple. Here’s what you gotta do:

Roll about 2tbsp of the cookie dough into balls and set on a tray and place it in the freezer for about 15-20 minutes.

Freezing them helps keep their shape while dipping them in chocolate.

When 20 minutes for the dough balls are almost up, you can start melting the chocolate.

You need to do the *double boiling method to melt the chocolate or else your chocolate will easily scorch.

* If you don’t have an actual double boiler, you can easily create your own using a sauce pan and a larger glass bowl.

Fill the sauce pan almost halfway and set the glass bowl on the sauce pan. (you don’t want the bowl to touch the bottom of the pan, so you need to make sure the bowl is a little larger).

Add about 2 cups of chocolate chips and coconut oil in the bowl (depending the amount of cookie dough you have left, you may need more or less). Turn on the heat and get the water boiling.

Be sure to stir the chocolate as it’s melting.

Once it’s melted, dip the cookie dough in the chocolate and set them on a tray with parchment paper. Let the chocolate harden and enjoy your refurbished cookie dough. 😋

Xoxo Juliana Marie

GF Cookie Dough

Let’s indulge shall we?

It’s easy to do so with this guilt free treat!

I was craving cookie dough the other day and this perfectly satisfied my cravings. It’s gluten free, dairy free, and refined sugar free. We all want a little sweetness once in a while, but it can be hard to find something healthy when there’s all the additives and *refined sugar in so many products. So feel to grab yourself a bowl of this without any remorse. (I know I had more than my fair share of this….)

* Refined sugar has lost all nutrients and vitamins in it during the high heat process done. So you are literally eating empty calories.

This can be quickly thrown together in just a few simple steps and doesn’t take much effort. It’s great to have for a movie night treat or for when you sneak into the fridge looking for a bite to settle your sweet tooth.

So let’s get mixing now!


  • 1 cup of coconut flour (Almond flour or another GF flour can be used as well)
  • 1 cups of almond milk
  • 1/2 cup of honey (or maple syrup for a plant based version)
  • 1/2 cup of canned chic peas (plus 1/4 cup of liquid from the can)
  • 4 dried medjool dates
  • 2tbsp of coconut oil
  • 1tbsp vanilla
  • 1/4 tsp of salt
  • 1 cup of dairy free chocolate chips

Combine chic peas plus liquid, almond milk, honey, dates (make sure the pits are removed), coconut oil, vanilla, and salt in a food processor (A stick blender can be used as well, but a food processor is just quicker). Then puree ingredients. Once pureed, place the wet mixture into a bowl.

Now you can add your GF flour just a little at a time.

Be sure to mix well each time you add flour so as to prevent clumping.

Now you’re ready to add the chocolate chips! I recommend 1 cup, but there’s not such thing as too much chocolate… so use the whole bag of you desire!

Mix in chocolate chips and you’re all set.

For storing: keep covered and store in fridge. Don’t keep it in the fridge for more than 1 week. Store in freezer after 1 week.

Now all you have left to do is eat it!

Enjoy darlings. I know I am!

xoxo Juliana Marie

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