Bare Necessities

3 Sneaky Seasonal Spring Treats

Eat dessert and still look good NUDE.



Gluten-Free Apricot Muffins (Dairy-Free, Gluten-Free, Refined Sugar-Free)


  • 1 cup dry gluten-free oats

  • ½ tsp baking powder

  • 2 eggs

  • Dash of cinnamon

  • ⅓ cup honey or ¼ cup of coconut sugar

  • 3 diced fresh apricots


  1. Preheat oven to 350 F.

  2. Blend dried oats in Nutribullet or blender

  3. Mix the wet ingredients (eggs, honey, diced apricots) until smooth

  4. Add in dry ingredients (ground oats, baking powder, cinnamon)

  5. Whisk until even consistency

  6. Line a muffin tray with coconut oil, and pour mixture evenly into each cup

  7. Top with sliced, roasted almonds

  8. Bake for 22-26 minutes or until golden brown

  9. Cool and serve



No-Bake Carrot-Cake Bites (Vegan, Dairy-Free, Gluten-Free, Refined Sugar-Free)


  • 3 Carrots

  • 6 Dates

  • 1 tbsp Almond butter

  • 1 cup gluten-free dry Oats

  • 1 tsp Cinnamon

  • 1/2 cup Cashews


  1. Blend carrots, dates and cashews in food processor until finely ground. Transfer to a large mixing bowl

  2. Add in other ingredients and mix until a dough-like consistency forms (if mixture is too wet, add in or flaxseed meal or more oats).

  3. Roll into balls, and refrigerate in airtight container for up to a week and enjoy!




Hawaiian Nut Bread (Paleo, Dairy-Free, Gluten-Free, Refined Sugar-Free)


  • 2 cups Ripened Bananas

  • 1 cup finely-diced Pineapple

  • 3 Eggs

  • 2 cups Almond Flour

  • 1 tsp Baking Soda

  • Dash of Cinnamon

  • 1 tsp Pink Himalayan Salt

  • 1 cup Coconut Sugar

  • ¼ cup Coconut Flakes

  • Dash of Vanilla Extract

  • 1/4 cup Coconut Oil

  • 1 cup chopped Macadamia Nuts or Almonds


  1. Preheat oven to 350 F.

  2. In a large mixing bowl, blend all ingredients together, and prove batter for 30 minutes.

  3. Pour batter into greased loaf pan. Bake for 30-45 minutes or until baked throughout.

  4. Let cool and serve warm.

-Angelina Lewis

Raylene Pereyra