If coffee cake had a summer transformation, I think this cake would be it. It’s quite dense as far as cakes go, but perfect because it’s just barely sweet. Instead of adding sweetness with something like coconut sugar or maple syrup, loads of fresh lemon and local blueberries shine through.
I don’t know what else to call this other than a scone, but it’s not quite one. A biscuit, perhaps? Call them what you will, but these bites are grain-free, free of any sweetener, and super refreshing.
Growing up, my mom made the most sensational carrot cake. It’s taken many failed attempts around this time of year to recreate it. It’s not quite the same as hers, frankly I’m sure it’s because nothing about it was healthy short of the carrot.
My blender owes me nothing, it has been through a lot in the last few years. Recently I’ve been terrified it’s on its last leg, but we’re still hanging in there. Every morning smoothie, weekly batch of hummus or pesto, and nut butters wouldn’t be possible without it.
Chickpeas do it all, friends. The brine they come in when canned can even be transformed into something I find mind-blowing: meringue akin to egg whites.
I’ve been gawking for months at some of my favorite food bloggers using aquafaba in their recipes (cough cough, Minimalist Baker), so it was finally time to have a go. My first trial was a macaron, which burned in the oven. The second time around I got rid of the almond flour and went for a plain meringue… sweet success.
So today I took over the @stralayoga Instagram story feed. I shared how I make my cauliflower spirulina smoothie, then made a stop at the Boston Public Market to grab vegetables for meal prep. This was followed up by talking about the process of getting into stråla yoga while making these almond butter cookies.