This isn’t my first rodeo, as we Americans say. I’ve come up with scone recipes in the past, including this one while I was living in England. I was inspired by the vegan scone recipe I enjoyed at the Egerton House Hotel, where we stayed in London. However, I had to make do with British […]
Proper British Scones (Vegan, Gluten-Free) Read More »
Whilst my husband is making these smoked salmon canapés as often as possible, my favorite from the Betty Crocker project is this recipe for chocolate pot de creme. If you’ve never had pot de creme before, it’s essentially like a thick chocolate mousse and can be quite rich. However, with no refined sugar or dairy,
Chocolate Pot De Crème (Dairy-Free, No Refined Sugar) Read More »
For the next recipe in the Betty Crocker Project, my friend Bari (@thegratefullplate on Instagram) came up with this vegan version of Betty’s rice pudding. If you’re not already a rice pudding lover, this may be the recipe that converts you, vegan or not. Serves 2, generously. Ingredients 1 1/2 cups almond milk 1/2 cup
Bari’s Creamy Vegan Rice Pudding Read More »
These lemon poppyseed cookies offer a refreshing burst of lemony flavor, while still providing the comforting vibe of a classic chocolate chip cookie. They are free of gluten, dairy and refined sugar, with an option to make them completely vegan. Ingredients: 1/2 cup coconut oil, softened but not melted 1/2 cup coconut sugar juice of
Lemon Poppyseed Cookies Read More »
Spring is almost here, or as we celebrate in our house, Ostara. Ostara is a holiday of hope, as every day after it brings more and more light until the Summer Solstice. It’s a celebration of growth and fertility so it’s a great time to plant, and it’s also a great time to eat some
Healthy Hot Cross Buns Read More »
