I am so excited that this recipe turned out as well as it did. I had my nephew specifically in mind while developing it, since like me, he has to avoid dairy and wheat. Blintzes were one of my favorite dishes from childhood; I loved eating them covered in applesauce. […]
We love eggs! Plus other delicious options.
This recipes comes from Alice Hart’s “Vegetarian” cookbook; she drizzles maple syrup over the top but we kept our version naturally sweetened with dates and banana slices. She suggests that the oats can be served raw, but we prefer a hot breakfast. If you don’t have cinnamon sticks, just add […]
I’m obsessed with baking scones that I can eat – that means no dairy or wheat! My desire for scones comes from years of walking into coffee shops and having to pass up all the buttery goods filling their bakery cases. These Maple Walnut Vegan Scones are my latest victory. […]
There are many reasons to keep your kitchen pantry tidy, including finding hidden food items that you can quickly turn into a meal. I noticed a bag of cornmeal sitting in our pantry, and realized it had been there for more than a year. I sought out a weekend brunch […]
We absolutely love these scones, which I adapted from a traditional (e.g. included wheat, butter, and sugar) scone recipe in “Bi-Rite Market’s Eat Good Food“. Our entire house smelled divine while they were baking, as the scent of fresh ginger and orange zest wafted from the oven. The scones are […]
All summer, our local farmer’s basket has included beautiful green and yellow squash, gifting us with ample opportunities to create new preparations. As we move into fall, I’m seeking out more ways to incorporate cinnamon, cardamom, nutmeg, and cloves into my baking – to me, these best represent the aromas […]
In Jewish cooking, latkes are delicious pan-fried pancakes made of grated white potatoes and onions, with matzo meal used as a binder. I generally wait for fall and winter to make latkes, but when we received a butternut squash in our farm basket in late summer, I had a hankering […]
I’m particularly pleased with this recipe. I was able to utilize hazelnut pulp (from homemade hazelnut milk) and create an original recipe that tasted great and is easy to reproduce. The scones aren’t too sweet, with hints of strawberry, cocoa, and hazelnut. My recommendation: enjoy these toasted with nut butter […]
After falling in love with a basic recipe for chia pudding we adapted from “Tu Casa Mi Casa”, we’ve begun to iterate and create variations on the original. The Strawberry Cashew Chia Pudding we made using homemade strawberry cashewmilk was delicious. This version uses almond milk and matcha green tea […]
Our late summer farm baskets have included beautiful summer squash, and we’ve been having fun finding news ways to serve it. Thanks to Paleo Running Momma for the original recipe for these fritters, which include crumbled bacon!