blueberry scones

picking blueberries

leaves arms unscathed compared to

black raspberry vines

8 servings, 165 calories

3 c blueberries, 1 c unsweetened applesauce, 2 T namaste egg replacer, 1 T vanilla, 1 T cinnamon, 8 packets stevia, 1 T powder, 1 t kosher salt, 2 c white whole wheat flour, 3/4 c mooala unsweetened vanilla almond milk

mix, form flattened disk on silpat-covered stone, sprinkle with more cinnamon & stevia, 425 F, 30 minutes

rye banana bread

blackberries, black &

red raspberries, eaten on

a hot, humid run

10 servings, 285 calories

4 (4-oz size) containers gerber bananas, 1 t powder, 1 t kosher salt, 1.5 T cinnamon, 1 T vanilla, 1 bag lily’s stevia-sweetened chocolate chips, 7 packets stevia, 3.5 c rye flour, 1 c mooala unsweetened vanilla almond milk

mix, press into parchment-lined loaf pan, top with more cinnamon & stevia, 350 F, 80 minutes

pumpkin & apricot clafoutis

last autumn’s seeds push

up the landscaping plastic

tacked on the garden

6 servings, 120 calories

12 oz silken tofu, 1 can pumpkin, 1 can apricots in juice, 8 packets stevia, 1 T vanilla, 1 t kosher salt, 2 T namaste egg replacer, 1 T almond extract, 2 T cornstarch

blend all but apricots (including juice), pour into parchment-lined cast-iron pan; top with apricots, more stevia, cinnamon; 375 F, 30 minutes; 425 F, 30 minutes or until set up

banana, rye, & chocolate chip scones

some almond flour

instead of oil gives a

little crunchiness

12 servings, 240 calories

4 (4-oz size) containers gerber bananas, 1 bag lily’s stevia-sweetened chocolate chips, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 1/4 c rye flour, 1 c almond flour, 4 packets stevia, 1 T cinnamon

mix, make balls on parchment-covered stone, sprinkle with more stevia & cinnamon, 425 F, 15 minutes

fig & cardamom sourdough

grackles eat one piece

of birdseed and then throw ten

pieces to the ground

1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 T olive oil, 2 T d’vash date nectar, 1.5 – 2 c flour, 1 T balsamic vinegar, 2 t cardamom, 7 oz dried figs

stir, chill 18 hours, covered; fold 8x to form ball; proof 4 hours, covered, room temperature; oil ball well, sprinkle with more salt & stevia; bake in preheated dutch oven, lid on, 450 F, 65 minutes

sourdough apricot muffins

use the apricot

juice in the batter and the

apricots on top

24 servings, 112 calories

1 c rye or wheat chef, 1/2 t yeast, 1 can apricots in juice, 1 t kosher salt, 1 T vanilla, 2 T olive oil, 4.5 c rye flour, 1 c lukewarm unsweetened vanilla almond milk

mix all (including apricot juice) but apricots, spoon into silpat muffin tins, top with apricots, rest in sun 1 hour; 350 F, 25 minutes

raisin & walnut muffins

a little beating

adds air to make them softer,

fluffy & airy

24 servings, 120 calories

2 c unsweetened vanilla almond milk, 1 c oj, 2 T namaste egg replacer, 3 c white whole wheat flour, 1 t kosher salt, 1 T powder, 1 T vanilla, 8 packets stevia, 1 c chopped walnuts, 1 c raisins

beat first 3+1 c flour until foamy, mix in rest, use silpat, 350 F, 20 minutes