Breakfast

These scones are perfectly fluffy and flaky with fresh blackberries folded in, lavender aroma, and topped with coarse sugar for a little crunch and sweetness.

Spring is on its way and this Lemon Blueberry Yogurt Loaf is a great way to welcome it! Dairy-free, soy-free, and totally vegan. I first made this loaf last year …

Delicious, breakfast muffins made with Summer-y nectarines, and buttery oat crisp topping! Vegan, soy-free

Quick breakfast bites are a must during the week, and these oat cups are the perfect thing! Stuffed with strawberry preserves they’re a delicious and low-budget snack.

This plant-protein filled treat is great for breakfast all through squash season! The pumpkin chia pudding is made with silken tofu, then layered with granola and vanilla yogurt. Delicious!

Peas thrive in Springtime so let’s use them in a savory, protein-rich frittata, along with potatoes, shallots and fresh herbs. Gluten-free, nut-free, soy-free.

Soft, spiced, and with the perfect amount of pear flavor, you’ll be enjoying this loaf with a nice, warm beverage all season long. Vegan, nut-free, soy-free.

These vegan sourdough discard pancakes are so fluffy, thick, and perfect when topped with caramelized, roasted peaches.