sweet & salty lemon-topped cocoa scones

chocolate scones with

sweet & salty caramelized

lemon on the tops

12 servings, 160 calories

4 sliced lemons, 1 tiny can coconut cream, 2 c buckwheat flour, 1 c cocoa, 10 packets stevia, 1 T namaste egg replacer, 1 t powder, 1 t kosher salt, 1 T vanilla, 1.5 c mooala unsweetened vanilla almond milk

mix all but lemon, scoop onto silpat-covered stone; top with lemon, more stevia & salt; 400 F, 15 minutes

plum & buckwheat cake

the last of the plums

never get ripe enough to

be eaten alone

8 servings, 310 calories

7 sliced plums, zest & juice of 1 lemon, 2 c buckwheat flour, 1/4 c ground flaxseed, 1 c flour, 1 T powder, 1 T vanilla, 1 t kosher salt, 10 packets stevia, 2.5 c elmhurst dairy milked cashews

mix all but lemon zest & plums, pour into parchment-lined cast-iron pan; top with plums, lemon zest, more stevia; 375 F, 70 minutes

beet & carrot cake with cinnamon vanilla buttercream

purple & orange

cake under a golden brown

cinnamon frosting

12 servings, 415 calories

2 c raw unpeeled shredded beets & carrots, 1 c oats, 1/2 c maple syrup, 1/4 c olive oil, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 c white whole wheat flour, 3/4 c elmhurst dairy milked cashews; frosting: 2 sticks soft earth balance vegan butter+2 c powdered sugar+1 T cinnamon+1 T vanilla

mix, gently press into parchment-lined cast-iron pan, 350 F, 40 minutes, cool & frost

double chocolate beet & carrot donuts

beets & carrots from

the garden, grated over

a glass mixing bowl

10 servings, 230 calories

2 c raw unpeeled shredded beets & carrots, 1/2 c d’vash date nectar, 1 T namaste egg replacer, 1 t kosher salt, 1 T powder, 1 T vanilla, 1 t orange zest, 1 c cocoa, 1 c chocolate chips, 1 c white whole wheat flour

mix, adjusting flour if needed, gently press dough into donut pans, 375 F, 20 minutes

sourdough pain au chocolat

five chipmunks under

the bird feeder filling their

cheeks with fallen seeds

8 servings, 400 calories

1 c wheat chef, pinch yeast, 1 t kosher salt, 4 oz unsweetened applesauce, 1 c room temperature apple juice, 4 c flour, 4 oz ghirardelli 70% cacao chocolate squares (.5-oz size), toppings: sea salt, stevia, olive oil

knead all but chocolate & toppings to form ball; rise, covered, room temperature 3 hours; form 8 chocolate-filled envelopes on silpat, add toppings, proof 30 minutes; 375 F, 35 minutes or until browning

sourdough chocolate chip cookies

let them rest while the

oven preheats or longer

to get more sour

24 servings, 170 calories

1 c wheat chef, 1 T namaste egg replacer+1/4 c warm water, 1 t soda, 1 t kosher salt, 1 t vanilla, 1 t cinnamon, 6 T olive oil, 3/4 c d’vash date nectar, 1 bag chocolate chips, 2 1/4 c flour

mix, make flattened balls on silpat, sprinkle with coarse salt & stevia, rest 30 minutes, 350 F, 18 minutes

4 chocolates cereal bars

chocolate cereal,

cacao nibs, solid chocolate,

chocolate nut butter

16 servings, 165 calories

1 (9.5 oz) box love grown chocolate comet crispies; 1/2 c justin’s chocolate hazelnut & almond butter+3 (55 g) blocks scharffen berger bittersweet chocolate+1 c maple syrup; 1 t sea salt, 2 T cacao nibs

microwave nut butter mixture, add cereal, press into lined 9×13 pan, sprinkle with salt & cacao, chill, slice

pumpkin sorbet

the more alcohol

the less elbow grease needed

to scoop it later

source, 4 servings

1 c pumpkin+1 c cider+1 t cinnamon+1 T maple syrup+pinch black pepper+1 t nutmeg+1/2 t ginger; 1 t vanilla, 1/4 c rum, 2 c cider

simmer pumpkin mixture 10 minutes, add rest, chill 4 hours; churn, freeze