There have been so many yummy foods and baking brought to Hypnobabies class by doulas and myself over the series that students have asked for them to be brought again, and for the recipes so they can make then at home. So... here they are!

"Fresh Mint" Granola Bars


  • 3 cups assorted nuts and seeds (almonds, walnuts, sunflower, pumpkin etc.)
  • 1 cup dried cranberries
  • 2 cups unsweetened shredded coconut
  • 1 cup chocolate chips
  • 1/4 cup coconut oil
  • 1/2 cup sunflower seed butter
  • 1/2 cup raw honey
  • 1/4 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 tsp cinnamon

  • Line a 9x13 pyrex dish with parchment
  • Pour assorted nuts and seeds into bowl and mix
  • Take out 1 cup of assorted seeds/nuts and chop into smaller pieces
  • Take 2 remaining cups and pulse in food processor into a variety of sizes
  • Combine nuts, cranberries and chocolate chips
  • In a small saucepan add oil, butter, vanilla, salt and cinnamon. Cook until bubbling. Pour over mixture and stir well
  • Pour into pyrex and pack well.
  • Let sit on the counter for 2 hours or freezer for 1 hour.

Evaporating Banana Bread

This never lasts long in my house, so I call it the magical evaporating Banana Bread! 

Grain Free Banana Bread


  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 tablespoon olive oil
  • 3 eggs
  • 1 cup of mashed bananas (about 2 very ripe bananas)
  • 1/4 cup maple syrup or honey
  • 1/2 chopped walnuts, chocolate chips or berries


  1. Preheat your oven to 350F 
  2. Using a whisk or fork, blend all the dry ingredients together
  3. Add the wet ingredients together, blend well, and then mix into the dry ingredients. I use a mixer to ensure batter is well blended.
  4. Grease the baking pan with olive oil, coconut oil, or other oil. Add the batter to the baking dish.
  5. Bake for 40 minutes or until the top is browned and a toothpick inserted in the middle comes out clean.
  6. Cool and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months. 

Black Bean Brownies

Drain and rinse a 19oz can of black beans. Puree in a blender with a little water. 


  • 1 cup of butter, melted
  • 4 eggs
  • 2 cups of brown sugar
  • 1 cup of cocoa powder
  • 1 tsp sea salt
  • black bean puree
  • 1 cup of chopped nuts (optional)


  1. Blend butter, eggs and brown sugar.
  2. Add cocoa powder and salt and blend well.
  3. Add black beans and blend well. 
  4. Add nuts (optional)
  5. Bake at 350F until middle is set, about 30 minutes, in a square pan.

Birth-Day Cupcakes

Paleo Chocolate Cupcakes

Ingredients (for two 9-inch cake pans)

  • 1 cup coconut flour
  • 3/4 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 9 eggs
  • 3/4 cup coconut oil (butter or ghee) melted
  • 1 cup maple syrup
  • 3/4 cup of coffee/water
  • 1 1/2 teaspoon vanilla extract
  • parchment for lining the cake pans


  1. Preheat oven to 350F
  2. Grease cake pans and line bottoms with parchment
  3. Combine coconut flour, cocoa, baking soda and salt in a small bowl and set aside.
  4. In the bowl of a stand mixer, with whisk attachment, whisk the eggs. 
  5. Add the oil/butter/ghee, maple syrup, coffee and vanilla extract and continue to mix until combined.
  6. Add the dry ingredients into the wet ingredients.
  7. Mix on low speed until the dry ingredients are incorporated - about 30 seconds. Scrape down the sides of the mixing bowl and beat cake batter on high speed for about one full minute until the batter is fluffy.
  8. Divide batter between the two prepared pans. It will be thick. Spread evenly in the pans.
  9. Bake for 25 -30 minutes or until a toothpick inserted in the centre comes out clean.
  10. Allow to cool on a wire rake for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow to cool completely.
  11. Top with your favourite icing!

Power Balls


  • 3/4 cup dried apricots
  • 3/4 cup pitted dates
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/4 cup flax seeds
  • 4 plain brown rice cakes
  • 1/2 cup rolled oats
  • 1 cup agave nectar
  • 1/2 cup almond butter
  • 1/3 cup chia/sesame seeds


  1. Process all ingredients, except for last three, in food processor.
  2. Blend in agave and almond butter by hand.
  3. Roll into balls and cover in chia/sesame seeds.
  4. Refrigerates and freezes well.