I really hate to add to your To-Do list for the weekend, but a batch of these muffins would be a good idea. They stash nicely in the freezer and given that they are fairly low in sugar they make a healthy addition for the kids lunch box. Or better yet, with a piece of fruit and slathered with nut butter they are a quick and compact little breakfast.
The trick to tender and flaky scones, even when they are vegan, is to not over mix the dough. Mix the dry ingredients together then add the honey (or your favourite liquid sweetener) and coconut oil. Mix well with your fingers to get a fine crumb. Yes, this is like making pastry.
This Blueberry Citrus loaf is a new addition to the must.make.all.the.time list. And while, yes there is a bit of sugar, I’ve seen worse. The bread gets a good amount of sweetness (and flavour) from the orange juice, blueberries and dried cranberries. It is low in fat, no saturated fat, completely vegan and uses whole wheat flour. I say this is a win-win.
When someone says bake something I just naturally go for muffins. And given that it’s that time of year where I find myself overstocked with pumpkin puree, these are pumpkin muffins. Vegan. Whole-grain. And I added a little extra brown sugar streusel on top for fun.
Super cute mini vegan lemon donuts with super easy lemon glaze. Perfect for sharing.