A great plant-based replacement for calorie laden dairy pudding is easier than you think. Almond milk and chia seeds are the main ingredients for this unbelievably healthy dessert. This satisfying tapioca style pudding can be served for breakfast or brunch as well.
This year, our pear tree provided an abundant harvest! These pears are completely organic, we never sprayed the tree, and some are ugly but taste fantastic. I am using them all in recipes and eating them just as they are. These Baked Pears are a great accompaniment to your morning yogurt or after dinner for ∞
Farmer’s market apples are soon to welcome Fall.
The large retail doughnut stores have many selections, and they even advertise special varieties for the holidays. Unfortunately for those of us with a dairy allergy, few and far between are the doughnut shops that cater to food allergies. I have to travel ½ hour away to a vegan bake shop for extremely expensive and usually ∞
The first Artic Blast of the season is here, and it isn’t even winter yet! What better reason to warm up the house with holiday scents coming from the oven. This recipe is easy and can be prepared the day before if you want to impress for breakfast. Just refrigerate the prepared dough, take out…… Continue reading Warm Cinnamon Rolls with Brown Sugar & Walnut Filling
It has been an incredible fig harvest from our 5 fig trees here in New Jersey. We have enjoyed tree-ripened figs all summer, and now that it’s autumn, the ones left on the trees are ready to be dried and stored for recipes throughout the winter. There are a few different ways to dry figs. ∞
Most grocery stores now have a ‘club-sized’ aisle that allows you to buy a larger amount of their products at a better price. I couldn’t pass up the fresh organic blueberries on sale, so I stocked up. A good portion of them were eaten fresh, but there was still enough left to use in a recipe…… Continue reading Sugar Topped Blueberry Muffin Loaf