Another year, another Coachella in the books! Although, I am a little sad that I’ll be missing out on Stagecoach, as it’s the most fun and easiest (work-wise) of the festivals. I’m really glad to be home, but it is short-lived, as I’m leaving tomorrow for a wedding in Miami! I’ve never been to Florida before so I’m a little excited; plus, I get to hang out with some awesome people and celebrate love!
I must mention that I put together some fantastic recipes for you guys before I left for Indio, but I didn’t end up having any spare time (seriously, none) to post them, so I’m finally getting around to it! But, before we get to the pizookie, I wanted to share some photos from my 3 weeks in the desert. 🙂
It was an interesting time to say the least. Dust storms, tackling a thief (that was weird!), dealing with many set-backs, spending time with some great friends and of course, karaoke! I’ve missed my kitchen, bed, shower, dogs and family/friends, maybe the blogging bit, too. 😉
Without further ado, I bring you a Spring-inspired, Lemon Raspberry Pizookie! I took a shortcut and topped it with an Almond-based Vanilla Ice Cream, but you can definitely make your own. As much as I love the traditional chocolate chip pizookies, this version is insanely good, and not TOO sweet. I can’t wait to try out some different variations of this in the future.
One Year Ago: Nuts & Seeds in Raw Food Desserts
Two Years Ago: Homemade Strawberry BBQ Sauce
Lemon Raspberry Pizookie
- 3/4 C . + 1 T. Unbleached All-Purpose Flour
- 1/3 C . Organic Sugar
- 1/3 tsp . Baking Soda
- Pinch of Sea Salt
- 1/4 C . Coconut Oil Melted
- 1 tsp . Ground Flaxseed
- 3 T . Non-Dairy Milk
- 1 tsp . Lemon Juice
- 1/2 tsp . Lemon Zest + Extra for Garnish
- 3/4 tsp . Vanilla Extract
- 1/3 C . Fresh Raspberries + Extra for Topping
- 2-3 Scoops Vegan Vanilla Ice Cream
- Preheat oven to 350F.
- Sift the flour, sugar, baking soda and salt together in a mixing bowl.
- Whisk the coconut oil, flaxseed, non-dairy milk, lemon juice, lemon zest and vanilla extract together in a small bowl with a spout.
- Add the wet ingredients to the dry and stir together until evenly combined, with no dry pockets. Spread the mixture out in a 8-9" pie pan or cast iron pan.
- Gently press the raspberries into the top of the dough and bake for 15-18 minutes, or until the top is golden.
- Take out of the oven and let cool for 3-5 minutes before topping with ice cream, lemon zest, and raspberries. Serve immediately!