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 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.
This creamy breakfast polenta with balsamic stewed strawberries, chia seeds and flaked almonds makes a wonderful and satiating breakfast. It’s loaded with dietary fiber, protein, iron, and B complex from the cornmeal, a healthy dose of vitamin C from the strawberries, omega 3 fatty acids from the chia seeds, and many other vitamins and minerals overall. It’s vegan, refined sugar free, naturally gluten free and made with non GMO organic cornmeal.
Reminiscent of an upside down cake, this caramelized peach cake is vegan, refined sugar-free and gluten-free, without the use of guars, starches and gums. It’s made with Cornmeal and Buckwheat, lightly sweetened with maple syrup, gently spiced with cinnamon and nutmeg, and held together with the goodness of chia seeds. Perfect for breakfast or an afternoon snack.
Celebrate summer with stewed nectarines, blueberries, raspberries and blackberries atop this light and fluffy vegan and refined sugar-free polenta cake.
These flourless macaroon scones are perfect for breakfast or tea time. They are loaded with fresh raspberries and dessicated coconut and lightly sweetened with barley malt.