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.
My secret trick to get some good food and nutrition into the kids – hemp seeds and smoothies.
Oats, Candied Ginger, Quinoa and Pecans stuffed into a sweet baked apple for a comforting breakfast.
Admittedly, I used a hot cereal mix. But it was Bob’s Red Mill and so I feel good about that. This is a pre-sweetened mix so I only added extra sugar on top when serving as it has plenty of flavour on it’s own.
Letting the cereal soak overnight in a portion of the liquid allows it to soften and shortens the cooking time in the morning. Which means you can totally do this during the week.
I love this bread. Love. Love. This is one of those recipes I have make over and over and I’m tickled about it each and every time. It had been awhile since I’ve made a batch
A creamy vegan smoothie full of protein. Using vegan protein powder from North Coast Naturals.