vegan blueberry-lemon scones

adapted from Serious Eats. ingredients 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting1 Tablespoon baking powder2 teaspoons sugar1/2 teaspoon (2g) kosher salt2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy6 ounces dried or fresh blueberries (1 cup; 170g)1/4 ounce lemon zest (about 1 tablespoon; 7g)8 ounces unsweetened,... Continue Reading →

blueberry tart with almond crust

lightly adapted from Bon Appétit. ingredients FOR THE CRUST 1 cup all-purpose flour ½ cup almond flour (can sub ½ cup all-purpose flour) 3 Tablespoons sugar 1 teaspoon kosher salt 2 large egg yolks ½ cup (1 stick) cold unsalted butter, cut into pieces FOR THE CUSTARD & ASSEMBLY 2 cups whole milk 1 vanilla... Continue Reading →

blueberry cream scones

lightly adapted from Bon Appétit. ingredients 1 lemon ⅓ cup sugar 2 Tablespoons turbinado or raw sugar (or more granulated sugar) 2 cups all-purpose flour, plus more for dusting 1 cup plus 2 Tbsp. old-fashioned oats 2½ teaspoons baking powder ½ teaspoon kosher salt 1⅓ cups plus 1 Tablespoon chilled heavy cream 2 Tablespoons honey... Continue Reading →

fruit crisp

Adapted from Minimalist Baker. Ingredients BERRIES 7-8 cups mixed fruit (e.g., I've used combinations of strawberries, raspberries, blueberries, cherries, peaches, blackberries) 3 Tbsp honey or maple syrup 2 Tbsp arrowroot starch or cornstarch 1 Tbsp lemon juice CRISP 1 cup almond flour or almond meal ⅔ cup rolled oats 1 cup roughly chopped pecans (or other nut of choice) ½ cup dark brown sugar ½ tsp sea salt 4 Tbsp coconut oil optional: 2 Tbsp honey or maple syrup... Continue Reading →

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