This cake is inspired by a banana-walnut-honey oatmeal I used to make years ago. I use oat flour and almond flour in this recipe, which provides a breakfasty nutty taste while still providing an incredibly tender and moist crumb. Just like oatmeal, this is a forgiving recipe that you can customize with your favorite add-ins!
Read MoreHappy “Pi” Day!!! Instead of making traditional pie this year, I decided to go a healthier route and make pie flavored overnight oats. This way, Pi Day can last all week! The base overnight oats mix is the same in all of these, but the fruit and nut combos are inspired by some of my favorite fruit pies.
Read MoreThis cranberry apple chutney is my twist on a Thanksgiving condiment. I like having a savory option in addition to my usual Pineapple Cranberry Sauce. The spices work so well with the tart cranberries and sweet apples. I’m planning to serve this with crackers and cream cheese, but it would also taste great on sandwiches, on top of grilled tofu, and as an accompaniment on a cheese board.
Read MoreIf you haven’t had a shrub before, it’s basically a fruity vinegar concentrate that can be mixed with water / sparkling water / alcohol to make a super refreshing drink. I have also used this strawberry shrub to make a light vinaigrette dressing for a strawberry-baby spinach-candied pecan salad. I’m sure there is a proper […]
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