This Spring-inspired Lemon Raspberry Pizookie with non-dairy ice cream is easy to make, delicious, and fun to eat! Plus, it’s vegan and nut-free.

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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. 🙂

Back of the Merch Tent

Vegan Eats at Coachella

Queens of the Stone Age

Disclosure feat. Sam Smith

La Quinta

Grilled Veggies over Quinoa with Cajun Tahini Sauce

The Last Indio Sunset

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.

1 Year: Nuts & Seeds in Raw Food Desserts // 2 years: Homemade Strawberry BBQ Sauce

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Yield: 4

Lemon Raspberry Pizookie

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This Spring-inspired Lemon Raspberry Pizookie with non-dairy ice cream is easy to make, delicious, and fun to eat! Plus, it's vegan and nut-free.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 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

Instructions

1. Preheat oven to 350F.
2. Sift the flour, sugar, baking soda and salt together in a mixing bowl.
3. Whisk the coconut oil, flaxseed, non-dairy milk, lemon juice, lemon zest and vanilla extract together in a small bowl with a spout.
4. 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.
5. Gently press the raspberries into the top of the dough and bake for 15-18 minutes, or until the top is golden.
6. Take out of the oven and let cool for 3-5 minutes before topping with ice cream, lemon zest, and raspberries. Serve immediately!

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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If you’re not familiar with a pizookie, it’s named for a cookie pizza! As far as I know BJ’s restaurant was the first to coin this term. Bless them for this gem, ha ha!