Banana Nut Bundt Bread with Maple Rum Icing (V)

Before you begin considering this recipe, let me be clear, upfront, plain, honest, so on and so forth, that this is not a Bundt cake. It might look deceiving since it takes the same form and shape as the sweet, spongy, melt-in-your-mouth devil’s and angel’s food Bundts you may have tried at a bakery, café, or event gathering, but this [pause], my fellow bakers, is … Continue reading Banana Nut Bundt Bread with Maple Rum Icing (V)

Banana Nut Muffins with Sourdough Discard (non-dairy)

If you’ve got the sourdough bug, don’t waste that discard!  Here’s a simple recipe for a super yummy, non-dairy snack. Banana Nut Muffins with Sourdough Discard (non-dairy)* Makes 6 big muffins, or 9 smaller ones Ingredients  Wet Ingredients 
3 TBSPS olive oil 
1/2 cup brown sugar 
1 egg 
2 very ripe bananas (a little more than ½ cup, mashed) 
squeeze in juice from half a … Continue reading Banana Nut Muffins with Sourdough Discard (non-dairy)

Vegetarian Egg Rolls with Tempeh

Vegetarian Egg Rolls with Tempeh Recipe Ingredients: vegetable oil for frying tempeh 16 oz tempeh salt and pepper to taste 1 Tbsp minced garlic 1 Tbsp minced ginger 4 ½ cups coleslaw mix (or shred carrots, cabbage, and rutabaga) 1/3 cup green onions 2-3 Tbsps chopped cilantro leaves 1 Tbsp toasted sesame oil Soy sauce to taste 12 egg roll wrappers 1 egg beaten vegetable … Continue reading Vegetarian Egg Rolls with Tempeh

Pomegranate Chocolate Chip Oatmeal Cookies with Walnuts

Rich, creamy chocolate. Sweet, tart pomegranates. Salt sprinkles. That’s a tempting combination and worth the tedious effort of extracting juicy arils from beautifully ripe pomegranates. Along with other ingredients such as coconut oil, coconut sugar, and crushed walnuts, these delectable cookies will leave your taste buds beaming with flavor and your mouth watering for more. Ingredients: ½ cup cold pressed (solid, not melted) coconut oil … Continue reading Pomegranate Chocolate Chip Oatmeal Cookies with Walnuts

Blueberry Lemon Oat Bars

Too Many Lemons Blueberry Lemon Oat Bars Just because a protein or granola bar is labeled “healthy”, “natural”, and “organic”, doesn’t mean it’s good for you.  Even if it is in the refrigerated section and “fresh”, it’s still pre-packaged and manufactured outside your home.  A much healthier snack option would be to make your own bars.  These blueberry lemon oat bars are so very tasty, … Continue reading Blueberry Lemon Oat Bars

Toaster Pastries with Lemon Curd (vegan option)

Too Many Lemons! Toaster Pastries with Lemon Curd (Vegan option) Love toaster pastries? Try making your own! These are much healthier and tastier, especially if made entirely from scratch. They can be eaten right away or frozen to keep fresh for another day. Lemons make such wonderful desserts! #ilovelemons! Ingredients: Store bought pie crust dough or make your own (Vegan Pie Crust) jar of lemon … Continue reading Toaster Pastries with Lemon Curd (vegan option)

Vegan Lemon Curd

Too Many Lemons! Vegan Lemon Curd This creamy, zesty, mouth puckering, addicting homemade lemon curd is the bomb diggity of any lemony treat I have ever tried! It can be served with biscuits, stuffed into cupcakes, muffins and pastries, mixed with berries (like blueberries!) and topped with whipped cream, or secretly stashed in the fridge for personal spoonfuls. For me, it’s dangerously pleasing since it … Continue reading Vegan Lemon Curd

Too Many Lemons! Lemon Cupcakes

Too Many Lemons! Lemon Cupcakes If you have a good lemon tree, don’t let those lemons go to waste! Along with main dishes and lemonade, they can be used to make zesty sweet desserts. Try this classic cupcake recipe with a lemon twist. Ingredients: Cupcakes 1 1/3 cups flour 1 tsp baking powder ¼ tsp salt 1 cup sugar 2-3 heaping tablespoons lemon zest ½ … Continue reading Too Many Lemons! Lemon Cupcakes