Blueberry Scones

 

adapted from Blue Harvest Farms

Ingredients:

2 cups self-rising flour
1 tablespoon sugar
pinch of salt
1/3 cup Earth balance
1 egg
1/4 cup almond milk 

1/2 cup blueberries

Glaze

1 1/2 tbsp almond milk
1/2 cup powdered sugar

Stir together, adding more milk to get desired consistency.

Instructions

Stir together the flour, sugar, and salt. 

Rub in the Earth balance with your fingers until the mixture resembles small crumbs. 

Add the egg.

Mix together to form soft dough. 

Carefully stir in the blueberries.

Roll out dough on a lightly floured surface to a thickness of an inch. 

Cut into triangles.

Place triangles on a lightly greased baking sheet. 

Bake at 400 degrees for 8-10 minutes.

Summer Peach Bars

Peaches are now in season! Making them into bars, they are remarkably portable, and have held up for a week. I love how bright the peaches look peeking from beneath the crumble topping. (Please excuse the less than average quality of the pictures, I had to use a camera phone since my camera ran out of batteries). To repeat this fabulous recipe please go to this site. 

Haphazard peach slices on the bottom crumb layering

I see you, you sly peaches!

A light dusting of crumb topping...almost there....

The finished result: Yum! Yum! Yum!

Peanut Butter Cups

Only the simplest recipe ever! Melted chocolate + peanut butter = heavenly combo

Carrot Cake Squares

I love carrot cake, and when I saw LLE's recipe for these squares, I couldn’t wait to make them!

It was really easy make, and best of all, vegan! I substituted honey powder because we were out of sugar and left out the walnuts. These were really good, so they will definitely be made again! I'll probably follow the recipe exactly next time though.

Vegan Banana Muffins

My mom has a great banana bread recipe, so I used that as the basis for these vegan banana muffins. 
Ingredients
- 2 c whole wheat flour
- 1 c oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c sugar

- 3 flax eggs (3 tbsp flax + 6 tbsp water)
- 3/4 c applesauce
- 1/4 c coconut oil
- 5 mashed bananas


1. Mix the dry ingredients together.
2. Mix the flax eggs, applesauce, and coconut oil in a separate bowl.
3. Add the wet ingredients to the dry. Add bananas.
4. Bake for 30 minutes at 350 degrees.
**Baking time depends on what you pour the batter into. The mini muffin tin was done in about 20 minutes, while the regular size one took 30 minutes. 

Smores Bars

Remember those laid back days sitting by the fire roasting marshmallows and creating haphazard s'mores? This recipe created a way to savor every bit of that chocolate-marshmallow smorgasborg we all loved. I'm sure if I had tried harder I would have been able to successfully cut proper bars to photograph. Unfortunately I did not possess the patience to wait for the chocolate and marshmallow to cool. Instead what you see are messy lumps of graham cracker, chocolate, and marshmallow. But don't be fooled! They were delicious!

I definitely added more chocolate than this

Magic of Fluff Marshmallows!

Final Graham Cracker Crust!

Yum! Yum! Yum!

 

Vegan Banana Mango Muffins

After reading this post, I was in the mood to bake, especially after realizing I had most of the ingredients. Since I'm currently eating a vegan diet, I decided to use flax eggs. Also, I left out the dried mango and coconut. The batter was quite thick, and the muffin came out a bit dry. It was still quite good though!

Treacle Tart

When I saw Vegan Dad's Treacle Tart post I was intrigued. Up to that point I had never tried treacle tart, and had only first heard about the dessert from Harry Potter. I was nervous that I would not find the Lyles Golden Syrup, which is the main component of the entire tart. Luckily HEB carried it. When I first took it out of the oven I had a small panic attack. The tart looked runny and none of the slices held up. However after an hour in the fridge the tart firmed up and I quickly took the opportunity to snap a pic.

The treacle tart pre-refrigeration

Firm piece *whew*