I had serious zucchini issues, and making a jumbo batch of muffins used up quite a bit of it. And since they freeze well, a big batch makes school lunches a breeze! Gluten-Free & Vegan White Chocolate Chip Zucchini Muffins 4 cups old-fashioned oats, gluten-free oats if needed 1 Tbsp baking powder, divided 1 tsp… Continue reading Gluten-Free & Vegan White Chocolate Chip Zucchini Muffins
Month: August 2014
Bruschetta from Mason Jar Salads and More
In late August, the tomato plants in our garden are literally dropping ripe fruit. I have so many tomatoes, I can barely keep up with them. That isn't a bad thing though, because I love little more than sitting on the deck, nibbling on bruschetta, made with tomatoes & basil, fresh from the garden. And while… Continue reading Bruschetta from Mason Jar Salads and More
Nut-Free & Vegan German Chocolate Cupcakes
German Chocolate Cupcakes for the birthday man was on my mind, so working with past recipes, I created a new version that Alistaire could enjoy as well. Vegan/plant-based as usual, but also free of the pecans I used to add to Kirk's favored cake. Chocolate Cupcakes Ingredients: 1 cup unsweetened coconut milk beverage 1 tsp… Continue reading Nut-Free & Vegan German Chocolate Cupcakes
Pumpkin Spice Season Round-Up
Pumpkin Spice Season is coming. You can't run from it. September is just over the horizon, waiting for you. So get prepared 😉 And, at the Green Mermaid supposedly today is the start of PSL (Pumpkin Spice Latte) season as well..... Pumpkin Spice Blend: The basic blend to master - and you will never pay… Continue reading Pumpkin Spice Season Round-Up