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. […]
For your sweet tooth! Many recipes avoid dairy, wheat, and sugar – but you won’t miss any of those ingredients!
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 […]
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 […]
We’ve been making homemade nut milks, both almond and cashews. It’s a lot easier than we thought, as most of the time is passive while you wait for the nuts to soak in water. The one element we dislike in the process, is after blending the soaked nuts in fresh […]
Once you stop adding sugar to every recipe, the natural sweetness of the ingredients really does display itself in full glory. This dessert is 100% sweetened by the fruit; it’s fresh and delicious, and absolutely perfect for late summer when stone fruits are ripe and beautiful.
We found a recipe for Chia Pudding in “Tu Casa Mi Casa” that used maple syrup to sweeten and vanilla bean to season. We opted for lower-cost and more accessible vanilla extract, and homemade date paste for natural sweetness. My husband prepared the pudding at night; in the morning, I […]
We adapted this recipe from a Paleo Carrot Cake Bread recipe we found from Real Food with Jessica. With a few minor adjustments, we created a vegan and sugar free version that worked great for pre-workout or mid-morning snacks.
This cake is vegan and gluten-free. We used a mix of almond and oat flour to bake this bright and sweet cake. The creamy vegan vanilla cashew frosting is easy to make so don’t be intimidated if you’ve never made cashew creme before. Enjoy!
These Peanut Butter Banana Muffins (no dairy or wheat) are perfect for a breakfast on the go, pre-run snack, or post-workout recovery. Actually, they’re great as an anytime snack, and since they’re low in sugar, there’s no justification needed to enjoy!