This week has been a busy baking week and I am so happy to share my latest gluten, dairy and sugar free baking recipes with you here.


The Life-Changing Bread

By popular demand, here is finally my wonderful gluten, dairy and sugar free bread recipe. I found it some while ago and have improved it a bit, I just love this bread and could eat it all day. In the recipe they ask to wait until cooled down, I recommend it but it is hard, believe me. This bread is my little secret and I am really happy to share it with you. Oh and while we are at it, I am dedicating it to my friend Debbie and her sister from the Letchworth sisters who are specialized in helping people to a gluten-free life.

This bread is super easy to make and takes around 5 minutes to prepare + resting and baking time. No kneading or any complicated machinery needed. I just love this recipe by its simplicity and amazing result.

Makes 1 loaf



  • 1 cup / 135g sunflower seeds
  • ½ cup / 90g ground flax seeds
  • ½ cup / 65g almonds or other nuts
  • 1 ½ cups / 145g rolled oats
  • 2 Tbsp. chia seeds
  • 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
  • 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
  • 1 Tbsp. maple syrup or raw honey (for sugar-free diets, use a pinch of stevia)
  • 3 Tbsp. melted coconut oil or ghee
  • 1 ½ cups / 350ml water



  1. Combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and the dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Pour the dough in an oiled bread form. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
  2. Preheat oven to 350°F / 175°C.
  3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
  4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!




 Fruit tartlet



In my recent recipe selection, I introduced to you my failed pancake turned muffin recipe. I have taken the recipe further and turned it into creamy fruit tartlets with a walnut crust, and decorated it in the 4th of July colors for the big day. Of course you can use any other fruits to decorate, the result will surprise you and enlighten your family and guests.


Ingredients for the “dough”:

  • 1 cup of Walnuts
  • 5 dates (remove pit)
  • 4 ripe bananas
  • 4 eggs
  • 1 cup / 240ml coconut cream
  • 1/2 tsp stevia or ¼ cup raw honey, maple syrup or xylitol (adjust to desired sweetness, stevia is 30 times sweeter than sugar and may be bitter, so use sparingly and adjust)
  • 2 cups / 150g desiccated coconut
  • 2 tsp baking powder
  • ½ cup / 60g coconut flour
  • 1 cup almond flour
  • 1 tsp vanilla paste extract (optional)
  • 1 tsp ground cinnamon (optional)



Blend the walnuts and dates roughly and fill the bottom of a greased muffin form (use Muffin paper or silicon forms, otherwise sprinkle a little dried shredded coconut first to prevent it from sticking)

Mash the bananas, and add the eggs one at a time.

Mix in the coconut cream.

Add all the other ingredients. Mix well with a stick blender with the blade attachment, to make a smooth batter

Fill into greased Muffin forms, bake at 350 Fahrenheit degree for 25 minutes until top is golden, let it cool and remove.



During this time prepare the cream and fruits.

  • 1 cup Cashew nuts (Previously soaked in water for 6 hours)
  • ½ cup of water
  • A little stevia to sweeten
  • 1 tsp grated lemon rind

Mix all together in a powerful blender until it is smooth and creamy like thick cream

Approximately 2 cups of fruits, cut into small pieced (berries, apricots, peaches, mango work well)

Once the muffins have cooled down, spread the cream and decorate with fruit. Cool down in the fridge. They keep a few days in the fridge and can be frozen.



Let me know what great gluten, dairy and sugar free recipes you have. I would love to hear from you.


By: Andrea Caprio, CTNC, CCWC

Wellness Methods

Wellness Methods offers tailor-made Corporate Wellness programs, Health and Nutrition Coaching for busy people

Copyright Wellness Methods All Rights Reserved. Disclaimer: This information is not intended to replace a one on one relationship with a qualified health care professional and is not intended as medical advice. Wellness Methods, its officers, affiliates, employees and Andrea Caprio encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. The entire contents of this document are based upon the opinions of Andrea Caprio and any mentioned sources, unless otherwise noted.