These whole spelt cornmeal muffins have a wonderful texture and a slight sweetness making them perfect for breakfast. They are delicious on their own at room temperature or slightly warmed up and spread with nut butter and jam.
These pancakes are made with whole spelt flour, unsweetened shredded coconut, a hint of lemon and antioxidant rich blueberries for a perfect weekend morning treat.
These blueberry coconut macaroon style cookies were adapted from my Raspberry Coconut Macaroon Scones from last year. They’re vegan, refined sugar free, gluten free and oil free. They make a great addition to a brunch table, or a nice afternoon snack with or without tea.
Celebrate summer with stewed nectarines, blueberries, raspberries and blackberries atop this light and fluffy vegan and refined sugar-free polenta cake.