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.

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.

The quintessential pairing of strawberry and rhubarb is the epitome of Spring, so why not use it as a filling in a delicious, vegan coffee cake?

If you’re looking for a great recipe to use up some of your sourdough discard, look no further! These vegan, sourdough banana muffins only need one bowl and a muffin …

Cooler weather calls for some comforting scents and flavors. This Crusty Apple Cranberry Bread made in a dutch oven is delicious and perfect toasted with a lil’ pad of butter.