I had chilaquiles with scrambled eggs when I was down in Santa Barbara a few months ago. The combination of scrambled eggs on top of salsa soaked tortilla chips hit the spot. I’m late to the chilaquiles party, but hey, I made it. Of course I don’t really eat tortilla chips so I tried it with …
Blueberry Preserves
Summer berries are flowing all over Seattle right now, on vines and in bushes. I get really excited when blueberries show up. I eat them straight out of the container, add them to salads, and freeze some for pies and crumbles later in the year. This summer I made sure to have a steady supply …
Tahini Cookies {almond flour}
I think you’re going to want to make this crunchy, crumbly cookie with some of my favorite ingredients: tahini, maple syrup (or honey), and almond flour. And it’s egg free, for folks who need or want that. I’ve been using tahini a lot lately because it bakes well, lends a nice caramel flavor, and is …
Waffles {date sugar}
I’ve been experimenting with date sugar a bit lately. I accidentally came up with a great waffle recipe while I was testing date sugar with my waffle cone recipe. Spoiler alert: the cone recipe is a work in progress, but these waffles are amazing. Fluffy without any added baking soda, baking powder, yogurt, or lemon …
Avocado Mint Ice Cream {dairy free}
Avocado ice cream is one of the best ways to eat avocado, in my opinion. I recommend making this with an ice cream maker for the ultimate smoothness, and I use a special secret ingredient in this recipe that makes the ice cream super smooth. This recipe makes one pint of ice cream and it’s …
Tahini Banana Bread {coconut flour}
I’ve never baked with tahini before so I wasn’t sure what to expect, and didn’t think much of it other than I had some tahini and some ripe bananas. I decided to use coconut flour so I could have a nut free version of banana bread when I didn’t have almond flour or wanted to …