Apple Betty Biscotti (vegan) + GIVEAWAY

Good-day, friends! Did you know that it is 'national coffee day?' I didn't until I was gifted some fabulous vegan creamer from So Delicious. Yes, and did you know that So Delicious Dairy Free makes a coffee creamer that is near perfect?! Well, they do, and I had to try it right away. I myself am more of a tea drinker than a coffee drinker. But if I am going to drink coffee I am going to make it a special occasion, with some dainty china cups, coconut creamer and yes, biscotti.

What is a biscotti anyway? Well, it is an Italian cookie that is baked twice to become a crispy biscuit to dunk in a perfectly yummy cup of coffee. Most commonly the cookie is made from pine nuts, almonds or some other nut. I made mine nut-free and add some roughly ground sunflower seeds for a little texture. Plus, why not make some with a touch of spicy applesauce to celebrate the fall spirit. Delish!

They hold up quite nice and are even dunk-worthy. Which is pretty exciting if you are a gluten-dairy-free lady like me. No need to make a sloppy mess...you can still wear your gloves and keep that hanky nice and clean too ;) The art of being a lady seems to be lost sometimes in our society. Ladies can do everything and anything, but unfortunately we sometimes forget to just sit and enjoy some coffee, some morning light and some good conversation. Let out a little stress today and enjoy some good ol' fun with a friend and have a coffee-date.

P.S. If you are wondering what kind of coffee I am drinking... it is a mix between a decaf and regular organic fair trade coffee. It is pretty good for not having coffee in a while. I also LOVE dandelion root tea, which tastes a lot like coffee. Plus, the benefits of dandelion are on your side for helping your liver function and circulatory system. Today though, I am having the real deal (haha, half-caf is real to me!) and having a special coffee-dipping-treat...apple betty biscotti!

Apple Betty Biscotti Recipe (vegan)

1/2 cup of millet flour

3/4 cup of sweet sorghum flour

1/2 cup of tapioca flour

1/4 cup of coconut flour

1/4 cup of sunflower seed meal (lightly ground raw seeds)

1 TB of baking powder

1 TB of chia seed meal (or flax seed meal)

1/2 ts. of sea salt

2 ts. of ground cinnamon

sprinkle of ground cloves, allspice and nutmeg

1 ts. of ground stevia powder

1/4 cup of coconut palm sugar

1- 6 ounce container of coconut yogurt ( I used So Delicious Greek plain yogurt)

2 TB. of light olive oil or grapeseed oil

3 TB. of homemade applesauce

1 ts. of pure vanilla

2 TB. of So Delicious coffee creamer (or non-dairy milk is fine too)

Mix all of the dry ingredients together first, then add the yogurt, and rest of the wet ingredients. Mix well with a spatula and then your hands. Then roll out and form a long, oval, rectangular loaf on a baking sheet that is covered with some parchment paper. If you need some tapioca flour to help mold it on the sheet, then go for it. After rolling out a 1 inch thick loaf-like, biscuit-dough like oval(really the only way I can think to describe it!)...then sprinkle with more sucanat and cinnamon and rub it in to the top to let it really soak in.

Then with a sharp cerated bread knife slowly slice strips through the loaf. The loaf should slice up about 12-15 nice sized cookies. Then don't worry about it being perfect because we are going to do this process again. Then, insert into a pre-heated 350 degree oven for 20 minutes.

Bake, pull out, and then let cool for 20 minutes. Then slice through your slices again and turn each cookie on its side . Separate each cookie so that they are not touching. Then put back in the oven for another 20-25 minutes until they are crispy and golden brown.

Pull from the oven, and let cool at least 15 minutes before moving so that they can cool and harden to keep from breaking.

Store in an airtight container on the counter or pantry for 3 days, or else, put in airtight container in the freezer to enjoy later or each time you want to pull one out to have with coffee or tea.

Now, to the part you have been waiting for! I was gifted this lovely creamer from So Delicious and they so generously would like to share some of their product with one of my readers... so, I have to offer...to one of you... 2 VIP coupons to receive 2 FREE products from So Delicious of your choice. Of course, the creamer is amazing to try in your coffee, tea, or even baking, as you have seen in the above recipe.

You can also visit their website to find out more about all of their vegan, gluten-free products. Or your local health or grocery store should carry a lot of what they have to offer as well. The coffee creamer is amazing, the ice cream I have talked on and on about on this blog and they also have kefir and yogurts.

In fact, So Delicious also sent me along some samples of their new Greek yogurt to try. It was very kind of them to share with me and is due to come out on the shelves this October. So, if you are the winner of the coupons you may be able to even find the Greek yogurt to use with your coupons. How wonderful is that!

I can also say that I shamelessly promote this company because of their dedication to the NON-GMO project, organic coconuts, and also being certified gluten-free. They are certified vegan as well. So they are a company I can believe in and feel confident using their product. They really care about their product, people's health and the greater good in the world. I should also say, that I am not getting any financial benefit for saying this. So Delicious did graciously send me some samples and coupons to share with you. So friends, the only requirement to get in the running for this giveaway is to leave a comment on this blog post. If you want to get another chance at winning, then become a follower of So Delicious on facebook, and leave another comment saying you did so... and for a third chance you can become a follower of my blog (on the right hand side of the home page of my blog).

I will pick a winner using random.org on October 2, at 11pm EST...so you have 3 days to enter yourself and then tell your friends! This giveaway is only valid for US residents. Thanks, and good luck!

Many blessings to you today, and happy coffee-fall-coconut creamer-biscotti-kinda day!

Butternut Squash Cream Pasta Sauce (vegan)

FYI: I posted this recipe 2 years ago, but I made some changes to the post and thought I better re-post it to make it's comeback special... besides... this recipe is a must with all the butternut squash and fresh herbs you have laying around. You.Must.Make.Now!

Fall is best known by it's smells and flavors. Apple cider brewing, pots of applesauce simmering, and not to mention pumpkins and squash finding room in the baskets and random floor space in my kitchen. It must be fall. Most people I know in Michigan enjoy fall and claim it to be the best season of the year. The leaves are changing and the cool morning air smells of their falling. I do enjoy this season, but it feels like there is not enough time in the day all of a sudden. I am used to the sun setting around 9pm, and now it's just after 7pm. Which doesn't help because there is so much work this time of year to prepare for winter. I am trying to can and store mounds of apples, pears and whatever fresh and ready to be frozen vegetable I can find. Yes, it is a busy time. So busy that I haven't been doing a lot of cooking, just a lot of canning and winterizing.

Except, for squash pasta. It was time. Time to bake some butternut squash and pour it's creamy luscious flavor over some traditional gluten-free spaghetti. How I love this meal! So, this is the beginning of many more days to enjoy the great taste of sweet and hearty squash.

Butternut Squash Pasta Recipe (vegan)

4 cups of pealed, cubed and baked till soft butternut squash (or butternut squash puree works too) This is about 1 large butternut squash or 2 small.

1 can of pure coconut milk- full fat for the most flavor, nutrients and creaminess

2 cups of vegetable broth/stock

1 medium yellow onion

4 garlic cloves minced

2-3 TB of olive oil (or ghee) for sauteing

1/2 cup of fresh diced sage leaves

Fresh finely chopped thyme, parsley and oregano (about a TB of each or more if you like)

(if you must, use dried herbs work fine, just cut the amounts in half)

1 ts. freshly ground black pepper

1 ts. sea salt

***Optional additions: You can add steamed broccoli, green beans, mushrooms, or carrots to this dish. The added greens or veggies smothered with the sauce is also divine!***

First of all, you will need to cut the butternut squash in half and spoon out the inside seeds and guts. Put on a baking sheet and bake on 350 for about 60-90 minutes. Or until it is soft to slice through with a knife. Let it cool and then peal off the skin.

Second, in a large blender or food processor blend 4 cups of baked butternut squash (or butternut puree) with the coconut milk and broth. Blend until smooth and you may have to do this in 2 batches if you have a small blender.

Then in a large soup pot, saute the onion and garlic in the olive oil or ghee for a few minutes. Then add the blended squash and coconut milk mixture with the broth and the rest of the fresh herbs. Cook for about 15-20 minutes until the color of the sauce has taken a bright orange-yellow color (depending on the color of your original squash). You do not have to cook too long, basically just getting it hot enough to eat and letting the herbs blend well.

Then to serve, pour over a bed of your favorite gluten-free pasta (mine of course is Tinkyada) top with some pine nuts or roasted pumpkin seeds, freshly cut herbs, or even diced apple if you really want to add some more fall flavor. It is so great and creamy you will think you will be eating dairy cream, but no... just the delicious flavor of the squash. If you are one of those people that cannot stand veggies, or you can't imagine how squash sauce would even taste good on pasta... I dare you to try it.

It is so good I share it with friends and they always ask...."What is this?!?" and I tell them, and they are surprised because they never knew they could like squash so much.

And because I love squash so much, just look HERE for more squash recipes. I have more than I thought. Chili, quinoa salad, and more. All favorites this time of year!

So enjoy friends and happy eating to you!

Pumpkin Chai Cookies (vegan)

When the weather turns a bit chilly in my neck of the woods, most people head to the closest coffee shop and order a pumpkin pie latte, or chai latte or whatever other concoction they can come up with that will warm you with that fall-nostalgic feeling. You know you are guilty of this too. I mean hello, the main coffee chains aren't stupid, they market on this special feelings this time of year. And even if you live in southern regions closer to the equator, I have heard they also try to bank on this feeling and will make you that pumpkin latte on ice, just to feel like you are apart of that fall spirit without the heat. Oh joy!

Ok, so that's the silly frilly feelings behind the pumpkin chai lattes... but there is some logic to this.

Really, you could convince yourself that you need that chai after I tell you this...:)

The spices in a traditional chai...cinnamon, cardamon, cloves, ginger and possibly even fennel, are the warming spices. The spices that create warmth and a sense of comfort for your weary cold soul. I don't have some research to prove that these spices will warm you up, but I know that for hundreds (probably thousands) of years people have been making brews, teas and stews with these spices to warm their body, soul and spirit. I don't think that you can deny that there is some truth to this old fireside tale. There is warmth in the chai, and you start to naturally crave these spices when the temperature drops and the cool fall air wisps around your chapped face. You need that cup of goodness to sooth the cold nose and drippy sinus. You really could say that there is healing in the chai. These spices are known to calm, relax and enhance the digestive process. And, for this reason alone, you may need to start a pot to make your own chai concotion, or head to your favorite local chai-stop. I have a local place that I go to--you can smell the chai brewing in a big pot before you enter the door. So fabulous. I also have a friend that just posted a nice pumpkin latte, that I think I would like to try myself soon.

In the meantime, I have been dreaming about chai cookies, and with an touch of added pumpkin puree (why not!?) you get a pumpkin chai cookie that will have you wishing for some warm coconut milk or a chai latte for sipping on the side. So good! And, don't forget that these cookies are packed with these perfect warming spices to usher you into fall and a life with more flavor, healing and hope.

Pumpkin Chai Cookie Recipe (vegan)

2 1/4 cup of Bob's Red Mill GF Flour mix (or other GF flour mix of--- 3/4 cup of each brown rice flour, millet flour and tapioca flour---should work just the same)

3 TB of coconut palm sugar

2 ts. of baking powder

1 ts. of ground stevia powder

1/2 ts. of sea salt

2 1/2 ts. of ground cinnamon

1 1/2 ts. of ground cardamon

1 ts. of ground ginger

1 ts. of ground cloves

1/2 ts. of ground fennel

1/4 cup of pumpkin puree

1/4 cup of maple syrup 

1/4 cup of warmed coconut oil

1/4 cup of vegan butter (Earth Balance-soy-free)

Mix all of the dry ingredients first, then add the wet syrup, pumpkin, oil, and butter...mix well and it turns into a wet dough. It should be pliable and easy to mold in the palm of your hand. I rolled out quarter-like balls and smooshed them down on a parchment papered pan. And then poked them with a clean fork to add to the look and decor. You could also roll each ball in a touch more coconut sugar or sucanat for a lasting touch of sweetness and cuteness. I decided to just add a touch with the fork. Bake in a 350 degree oven for 18-20 minutes until golden brown and stiff. These cookies will not spread or rise too much so you can put them pretty close together. This recipe will make about 2 dozen cookies. They will last on the counter for a few days, but get more crumbly in time. Would be good with some pumpkin ice cream, or coconut ice cream, or any cup of hot beverage.

I hope you find ways to warm your chilled bones this week, and enjoy the fall warming flavors of cinnamon, cloves and such....Much love as always!

Cheers to chai!

Wild Rice Squash Soup (vegan)

Change is in the air. Fall is in the air. Today is the official first day of autumn and we are ready to embrace this transformation again. We knew it was coming...the signs are everywhere. The bittersweet feeling of life moving on. So many things have changed, and now once again we watch the leaves change their color right before our eyes. They shamelessly display the cycle of life. They remind us that every thing is a living and breathing energy. We are not stuck. And, we are not complacent. Even if we try and stay unchangeable, our world around us continues to give signals of the movement of life. We must move on and take the next big leap into the next season. Take full advantage of it's beauty and learn to live without regret.

The cool breeze in the air today speaks for itself. Plus, the hot tea, bushel of apples to make applesauce, and soup on the stove also tell of fall's gifts. A pot of warm, thick soup simmering on the stove... Is there a better way to start this season? I made this soup with every fall-like ingredient I had in the kitchen...squash, apples, and sage. The scents of the savory dish are comforting and filling. They won't let you down. They are here to warm the slight chill of fall and every part of your being. Also, amazingly, the fall harvest is the perfect match for our changing bodies. We are needing more beta-carotene from the orange vegetables to build our immunities, and the apples help clean out our digestive tract, not to mention a nice dose of Vitamin C. Plus herbs like sage that magically cool down our body's from the summer's heat and also battle against inflammation. Real food and plants are always having your best health interests in mind. You can't go wrong with real food, especially when you follow the seasons... you fill your body craving each seasons harvest because it is exactly what your body needs to be healthy.

So, settle on in and make a nice pot of soup to welcome this new season into existence. Being in tune with the seasons of change in life will allow you to be more aware of your surroundings. Allow you to be more in sync with the forward motion, and also allow you to take full advantage of being fully present in each season. Have hope dear friend, you are not alone, we are taking this leap together.

Wild Rice Squash Soup Recipe (vegan)

1/4 cup of olive oil (or ghee or oil of choice)

1 medium yellow onion

4 cloves of garlic

1 cup of diced celery

1 cup of diced carrots

1 cup of diced apple

4 cups of vegetable broth

2 cups of pure water

3 cups of winter squash puree (pumpkin, butternut or hubbard)

3-4 cups of pre-cooked wild rice blend

1 TB of fresh thyme leaves

1 TB of fresh chopped rosemary

1/4 cup of fresh chopped sage leaves

sea salt and black pepper to taste

In a large soup pot, saute the chopped onion and garlic in the olive oil. Then after a few minutes, add the chopped carrots, celery and apple. Let cook for just a few minutes on high heat, and then add the broth, water, and squash puree. Let the soup get to a boil again and then turn down the heat and add the pre-cooked wild rice and fresh herbs. Stir really well after adding rice to make sure it blends into the squash and broth and not stick to the bottom of the pot. Continue to let cook on low heat until the veggies are cooked through and the soup is well blended and has simmered awhile to allow the flavors to blend. Add some sea salt and fresh ground black pepper to your taste preference. Simmer until you want to serve, and make sure to mix well occasionally to make sure rice is not sticking on the bottom. If you want to add more protein, some shredded chicken or garbanzo beans might be a nice touch.

But really, with the thickness of the squash, and the hearty nutty whole grain wild rice you will be satisfied and filled up on it's goodness. I think the wild rice is a perfect match to these fall flavors because it is so rich with flavor and texture. It holds it's own and you need not be worried about it too much. The soup is a perfect thick and creamy soup, plus not to mention a one-pot fall meal of comfort. Great for the young and old, my baby loved each veggie and apple chunk, plus licked his lips again and again with a squash-covered face to enjoy. It is so simple you will not be disappointed. Add more apples and less rice if you want... Or add more spice or herbs if you like.

Much love to you on this day of change. Put your best foot forward and many blessings to you as you move with the forward motion of the season.

Raspberry Coconut Scones (vegan)

Hello fall raspberries! You are my new best friend. Can you believe I have never been raspberry picking?! I know, appalling! I changed that today and hauled my sweet boy to an organic raspberry farm on the outside of the city. It was a glorious day, perfect picking weather and of course I had a wonderful time. I was so in love with each berry. So sweet and beautiful. I took way too many pictures of these berries, and I promise I will only share a few so that you can enjoy them too, and perhaps find some fall raspberries of your own.

Um, hello, don't these just look delicious. I have been sneaking one here and there...just to make sure they are still as wonderful as I thought, and...they are. If you are a local reader and you are interested in where I picked, just ask me and I will send you to the place I went to. I think they may have a few more days or weeks of picking... not really sure how long the fall season of raspberries goes. But, I must say that it is pretty fabulous that raspberries have a season in the early summer and the early fall. How kind of them...

I also realized when I got home that I have never posted an official raspberry recipe on my blog. I mean, raspberries have been a part of my life. I love them, but to think I didn't give them proper love and affection with a recipe of their own is saddening. So, once again, I changed that today... and created a recipe of their own. Plus, you didn't think I was going to pick raspberries and NOT bake with them did you...

To be honest, when I think about raspberries in baked goods... I think of scones. When growing up in the bakery I worked at in high school and college, raspberry cream cheese scones were on the menu most days of the week. I remember making, eating, and sharing those like nostalgic memories from the glory days of adolescence. But now, I am a gluten-free baker that chooses to avoid the dairy, so I must make a delicious raspberry scone minus cream cheese and gluten... I turn to coconut flour for this one. Just a bit of it... it has a lot of fiber and protein...AND amazing flavor. So, this scone is called a raspberry coconut scone because of that. If you are avoiding coconut, then I would make this recipe with a GF flour blend, if you are avoiding grains, then I would say use 1 cup of almond flour or meal instead of the tapioca and millet. If you have other questions then email me and maybe we can figure out some subs.

Raspberry Coconut Scone Recipe (vegan)

1/3 cup of organic coconut flour

1/3 cup of tapioca flour

2/3 cup of organic millet flour

1 ts. of baking powder

1 ts. of baking soda

1/2 ts. of sea salt

1 juiced fresh lemon (2 TB of juice)

1/4 cup of maple syrup

1/3 cup of apple juice

3 TB of warmed coconut oil

1 cup of raspberries

Mix all of the dry ingredients first, then add the wet. Mix well and lastly add the raspberries. BE VERY CAREFUL to just fold them in and not let them bleed too much into the batter. Then form little handfuls (1/3 cup ish) in your hand or spoon and put them on a parchment-papered cooking sheet. The batter is in between a muffin batter and cookie batter. This recipe makes 8 scones or 10-12 baby-scones. So basically pretty sticky, but because of the coconut flour there is some stiffness and form to it. Bake in a 350 degree oven for 20-25 minutes, until they are golden brown and the raspberries are all pretty and baked. Let cool for 10 minutes before moving to avoid breakage. They are a bit crumbly, but they taste fabulous!

Enjoy with tea, and perhaps with some quiet time. Ponder life's gifts.

Fall is just around the corner now. I think Friday it starts at like 5:05am or something...I guess I will have to share a "welcome to fall" post on the official day of fall. Maybe some pumpkin... I think so!

Much love to you as always!

Maple Sunbutter Apple Dip (vegan)

Hey all, how's your week going? Need an end-of-the-week pick me up snack? Or maybe an after school treat for the kids? It may only be a few weeks into the new school year, but there is always room for fresh ideas for snacks in the kitchen. Why not try the teacher's favorite snack?

I have talked to countless momma's out there that are looking for ways to feed their kids nutritious snacks without spending a bunch of time (or money). It is also easy to buy all of those gluten-free packaged snacks for your needy special-diet kid, and sometimes you just have to be reminded to eat fresh and only buy the GF pack snacks if you must. Besides, a bag of fresh local apples is much cheaper than buying a gluten-free cereal bar box. And probably better for them too...

Also, if you haven't yet noticed...apple season is upon us and I am starting to dream in apples again. One of the apples that is the first to get ripe here in Michigan is the Ginger Golds. They are my absolute favorite eatin' apple. They are tart, but also sweet and crispy-crunchy. Always good when you chill them in the fridge before cutting into. They may not be your go-to apple for applesauce and pie, but they are perfect for snacking on raw, and perfect for this sunflower seed butter dip.

Also, I don't know about you, but where I live, you can buy a whole grocery bag full of apples for under 10 dollars. So they are cheap, healthy and also get your body ready for the winter hibernation season. Apples have a nutritious combination of fiber, vitamins, and the ability to help grow good bacteria in your gut. They obviously live up to their common tag of 'an apple a day, keeps the doctor away...'

Maple Sunbutter Apple Dip Recipe (vegan)

1/3 to 1/2 cup of sunflower seed butter (other nut butter would work too if you prefer nuts)

3-4 TB of hemp milk with vanilla for an added touch of flavor (other vegan milk works too)

1/4 ts. of ground cinnamon or apple pie spice, and more to sprinkle on top

2-3 TB of pure maple syrup

Whisk all together in a bowl to get a creamy dip, or for best results- whip up in a small food processor or magic bullet. This will result in a very creamy and whipped up dip. This dip serve about 2 people with about 2 apples, if you are making for a crowd or party, I suggest you triple the recipe.

Cut up your favorite apples and serve :)

Perfect for an afternoon snack, with tea, or a fun kid's snack.

Enjoy!

Much love to you as always!

Late Summer Vegetable Chickpea Stew (vegan)

Some cooler weather is on it's way today. Cool tempts and maybe even close to freezing at night. I think we are just flirting with fall and that we will probably have a few more weeks of summer-like weather, but I am excited either way. This time of year it is always a guess of what we might get for weather. Maybe some more beach days? Or maybe it will turn cold and rainy in an instant. I love the waiting for cooler days and nights. Thinking about soup... and stew... and football.

Also, I love one pot stews and dinners. I love having the excuse to make a huge pot of something warm and comforting. I love filling it with tons of nutrient dense foods and veggies. Almost like medicine for the soul. You feel the goodness fill your body as you eat. Vitamins, minerals and plants. What more could your body want? Don't forget some root veggies to ground you as the changing season approaches. Sweet potatoes and carrots grow in the ground, and have that special ability of "grounding" you as well in your daily life. No more flighty days of spring and summer. Time to refocus...time to eat some roots!

I made this stew with some leftover summer squash, zucchini and carrots and sweet potato. It is a hearty mix, and there is no need to add meat unless you desire to. The garbanzo beans have lots of iron, vitamins, and fiber. Not to mention a boost of extra protein. This was a perfect stew for my baby to eat and love. Lots of pieces to pick up and eat. The flavors were not to strong, but yummy enough to keep wanting more. Especially the additional raisins. You can't tell from the pictures on the screen, but seriously, this stew has some flavorful and delicious aroma coming from that bowl. This is my new favorite flavor combo and veggie stew. I will be making this again this fall, but for now, it is a perfect late summer, one pot meal.

Sweet Potato Chickpea Stew Recipe (vegan)

1/4 cup of olive oil to coat dutch oven or large pot

1 medium sweet onion

4-5 garlic cloves

2 cups diced summer squash, or zucchini

2 cups of chopped carrots

2 cups of chopped sweet potato

Start by sauteing the onion and garlic in a large soup pot or dutch oven, along with the root vegetables. Cook on high heat for a few minutes while things soften and the add the rest of the ingredients below.

3 cups of vegetable broth

2 cups of fresh spinach, kale or other green

handful of parsley (about 1/2 cup chopped)

1 TB of ground cumin

1 ts. of chili powder

1 ts. of ground cinnamon

sea salt and black pepper

1/2- 1 cup of organic raisins

1-15 ounce can of garbanzo beans or about 2 cups of cooked (dried) beans

After adding all of the above, cook to a boil, and then turn down the heat and let the stew simmer and cook for about another 20-30 minutes. Until the veggies are soft and the aroma is thick and the water is a bit reduced. Then serve warm with fresh lemon squeezed, or a touch more added parsley. The spice combo is my favorite with these veggies. So perfect to usher in the fall flavors and weather.

Well, friends, I hope you are getting fall kicked off in the right fashion, with soup, stew and football... and of course apple picking, pumpkin patch visiting and lots of apple cider.

Much love to you this week!

Blueberry Lemon Coffeecake (vegan)

Goodmorning friends. Today is one of those days that brings up so many emotions. Remembering where you were and what you were doing 10 years ago. Watching the images again, hearing the stories of kids that lost parents and thinking about how so many lives have changed. I have heard it said that we as a country are moving from a place of grieving to a place to see how that day changed us. We can be a bit more reflective as the years pass, but it seems for the people that lost parents, siblings, and spouses the pain if loss will always be a part of them. As a fellow American, all I can offer up is sympathy, support and honor.

I reflect and remember over a cup of tea and some fresh blueberry coffeecake from the oven. You know me, when given some space and time, I find myself in the kitchen, baking something, anything. I kept this recipe simple and fresh, but not missing any goodness or love. As a fellow human being, seeking hope and healing in all areas of life, I cannot help but offer up grace and compassion for those who have courageously sought new life and healing since that day 10 years ago.

May we find hope today in the gift of life and loved ones. May those remembering loved ones lost find peace and love once again.

Blueberry Lemon Coffeecake Recipe (vegan)

2 1/2 cup of Bob's Red Mill Gluten Free Flour Blend

2 ts. of baking powder

1 ts. of baking soda

1 ts. of sea salt

1 tsp. of ground cinnamon
optional: a few drops or sprinkle of stevia to make the cake sweeter

1/3 cup of warmed coconut oil

1/2 cup of pure maple syrup

3/4 cup of non-dairy milk, mixed with 2 TB of fresh lemon juice

1 TB of lemon zest

1 ts. of pure vanilla

1 cup of fresh or frozen blueberries

Mix together the dry ingredients, then add the wet: maple syrup, milk/lemon mixture and warmed coconut oil. Mix together well, and then lastly add the blueberries. Fold in the berries and be careful not to let the berries bleed all over the batter. The batter is a bit stiff compared to other cake batters. It is something between a muffin and scone batter. Spread the batter in an oiled 9inch pan and coat the top of the cake with brushed coconut oil, a touch of more GF flour to dust the tops. This will allow the top to bake up nicely and create a crust so that the glaze will soak in perfectly when ready to eat. Bake in a 350 degree oven for 40 minutes, or until the middle is cooked through and the top is golden brown. Let cool for a few minutes and then whip up the glaze to top the cake.

Maple-Lemon Glaze

1 TB of tapioca flour

2 TB of maple syrup

2 TB of fresh lemon juice

Whisk together and brush over baked cake, or drizzle with a spoon over warm cake.

Cut cake into 8 pieces to serve. This coffeecake is perfect for tea time, parties, and Sunday morning brunch. It is best warm from the oven, but can keep on the counter for 2-3 days before getting too crumbly. Also, this cake would freeze well if you decide to keep some for a later date.

Much love and light to you today!