I’ve currently been loving to bake with almond flour. It has quickly become my favorite grain free flour. It has the perfect texture and these grain-free rolls have made me miss wheat bread a whole lot less. Instead, I’ve been missing them!

These rolls are soft and flakey, easy to make, simple ingredients, and great for any meal. They pair perfectly with a hearty soup, or drizzle on some raw honey and enjoy with a cup of hot tea. I would say take my word for it, but you just have to make these for yourself because they’re so delicious!


1 c tapioca flour

1 1/2 c almond flour

1 t pink salt

1/3 c melted coconut oil (I’ve tested olive and avocado oil and both work well but I prefer coconut oil!)

1/2 filtered water

1 egg

Mix all ingredients together. The dough will be a little sticky, but that’s good! Roll into 12-14 balls and bake at 350 for 25 minutes until tops harden slightly.

Okay now I’m craving these as I drink my hot tea! I hope you guys try these because they’re so good. My whole family gets excited when they see me baking these and they never make it through one night! Please be sure to use #naturallychelsrecipe so I can see!


It’s baking season, which means… COOKIES! But honestly, it’s baking season for me all year. Who else loves to bake?!

Well, even if you don’t love it, you have to try these cookies. They’re really easy to make and so delicious, they will be worth it. Trust me, you’ll regret not making them!

These would make a great neighbor gift or treat to bring to any gatherings this weekend and over the following week for the holidays!

These cookies are chocolatey, perfectly sweet, chewy, soft, and so so delicious. You will keep coming back for more!


Makes about 2 dozen cookies

1 cup gluten free flour blend

1 1/4 cup almond flour

1 t baking soda

1 1/2 c Brown coconut sugar

2 flax eggs (or chicken eggs if desired)

8 T melted coconut oil

1 t pink salt

1/4 c peanut butter or almond butter

2 t vanilla

1/4 c plant based milk (I like MALK)

1/2-2/3 c semi sweet chocolate chips

Combine all dry ingredients in stand mixer. Make two flax eggs by adding two tablespoons flax meal and six tablespoons filtered water, place in fridge until thickens up.

Add all wet ingredients in with the dry and mix to fork a dough. Add chocolate in last.

Refrigerate for one hour. Bake at 350 for 12-15 minutes.

Enjoy! And happy holidays to you all.


Since going gluten-free, I have been working so hard on some good recipes. I have always loved baking, but baking gluten-free was so different from what I knew. I am finally feeling like a got this gluten-free baking thing down, and am ready to start sharing more of my creations!

I teased these delicious scones on my Instagram the other day, and I am so excited to be sharing them with you guys now.

These scones are:

simple to make



sugar-free (they do have honey)

paired perfectly with tea or coffee

They would be a great neighbor and coworker gift, or a great addition to your Christmas breakfast! I hope you guys love them as much as we do!

vanilla cardamom scones


1 c. organic quinoa flour by Namaste Foods

1 c. organic gluten-free perfect flour blend by Namaste Foods

1/3 c. avocado oil 

1/3 c. plant based milk

2 organic eggs

1 t. vanilla 

3 T. raw honey

1 1/2 t.  cardamom

1 t. cinnamon 

1/2 t. pink salt

In a mixing bowl whisk together eggs, milk, avocado oil, honey, cinnamon, cardamom, vanilla, and salt. Using a rubber spatula, add in flours. Bake at 350 for 17-20 minutes. These make about 10 small scones and 7 larger scones.

Top with Coconut Cult, raw honey, almond butter, coconut whipped cream, or any other delicious topping! There are so good, I have them baking in the oven as I write this, and can’t wait to devour them.

I hope you guys try this recipe out! Be sure to use #naturallychelsrecipe on Instagram so I can see them!

*this post is sponsored by Namaste Foods. I have been buying their organic flours since I went gluten free, and have loved them!