Vegan Raspberry Coconut Scones

Vegan Raspberry Coconut Scones

My sweet breakfast kick continues. For over a year, I was on a nonstop savory & spicy breakfast kick (see breakfast tacos, page 30 in the book). Next came the carrot-ey baked goods, and now we’re onto these raspberry scones. Or I should say, the royal “we” are on to these scones. Jack loves them too, but my dirty secret is that he only has one or two out of every batch because I hide the extras in the freezer – where I know he will never look (well, until he reads this).

Vegan Raspberry Coconut Scones Vegan Raspberry Coconut Scones

These little treats are vegan and gluten free. Instead of butter and cream, they’re made with coconut oil and Almond Breeze. To make them gluten free, I use a combination of oat flour and coconut flour.

Lately, I’ve been getting a lot of comments asking for more (or, um, any) recipes with coconut flour. It’s a funny flour to work with. It’s never a 1:1 replacement in baking recipes because it absorbs so much more liquid than any other kind of flour. Luckily, I found it really helps the texture of these scones. They’re dense in that way that scones should be, but not dry in that way that scones often are.

Vegan Raspberry Coconut Scones Vegan Raspberry Coconut Scones

These are lightly sweet on their own, but they’re extra delicious drizzled with this almond milk glaze. I know, I know – I’ve wrecked the healthy breakfast, but I highly recommend not skipping the glaze part.

This recipe makes 2 disks which slice into 6 small-ish scones each. And as I mentioned above, they freeze extremely well. Let them thaw at room temp or pop them in the microwave for no longer than about 10 seconds.

Vegan Raspberry Coconut Scones

Staub Cookware Giveaway!

Staub Cookware Giveaway

Happy Monday! To celebrate the 3rd week of our cookbook being in the world, I have a really fun giveaway. I absolutely love my Staub cast iron cookware and it’s the best I’ve ever owned so I thought – why not share the love?

The pieces are made in France, the quality is amazing, and they look SO beautiful. I’m giving away the 4 cast iron items that you see here in this post. I mean, not literally these, you will get brand new cookware and you can choose whatever colors you want too.

Summer Squash Succotash from The Love & Lemons Cookbook

One lucky reader will receive these lovelies:
– one 12-inch cast iron fry pan (pictured above)
– one large 5 1/2 Qt. cast iron cocotte (pictured at the top of this post)
– two cute mini cocottes (pictured below)

(a value of $878!)

Cardamom Apple Crisp from The Love & Lemons Cookbook

Here’s how to enter:

1. Make a recipe from the cookbook and take a photo. (If you don’t have a book, click here to get one!)

2. Post your photo on Instagram, Twitter and/or Facebook with the hashtag #loveandlemonscookbook between April 11th and April 19th, 2016.

Post as many different recipe photos as you like and feel free to cross-post them on each social channel for extra entries – just be sure to use the hashtag so that we can see all of your entries. A winner will be chosen at random. The giveaway is open to U.S. addresses only.

I can’t wait to see what you make!

The Love & Lemons Cookbook

recipes pictured in this post from The Love & Lemons Cookbook:
Summer Squash Succotash (page 272)
Cardamom Apple Crisp (page 4)

Special thanks to Staub for hosting this giveaway!

Collard Wrap Tacos with Citrus Slaw

Collard Wrap Tacos with Citrus Slaw

I love tortillas as much as the next person. Actually, I take that back. I probably love tortillas more than the average person, but today I’m ditching them to wrap taco-like things with green wraps instead. This lightened-up “taco” recipe is inspired by these gorgeous collard greens that were in my Farmhouse box a little while ago. How pretty are they??

Collard Wrap Tacos with Citrus Slaw

Along with local oranges, a chunk of red cabbage, a few limes, and an avocado, I made a brighter, healthier version of fish tacos. The collard greens make delicious wrappers, but the key is to blanch them a little bit first. By dipping them in boiling water for about 10 seconds and putting them in an ice water bath, they soften and become a little less bitter in flavor.

Instead of a sour cream type of sauce, I served these with my go-to creamy sauce that’s made out of sunflower seeds. I also added chipotle spices for a little kick. I should also mention that you can use any protein you like here – I often make these with seared tofu (from this recipe) or tempeh (from this recipe).

Collard Wrap Tacos with Citrus Slaw

Chickpea Flour Pizza with Asparagus

Chickpea Flour Pizza with Asparagus

Move over cauliflower crust pizza, we’ve got chickpea flour pizza!

Whenever I announce that we’re having “pizza night!” Jack gets excited. But when I follow it with “gluten free pizza night!,” he knows that he’s about to work with overly sticky dough that he can’t toss in the air.

Air-tossing aside, this dough was easy to work with and we both enjoyed making (and eating) this pizza, which comes from the book Chickpea Flour Does it All, by Lindsey Love. Lindsey is also the creator of one of my absolute favorite food blogs – Dolly and Oatmeal. I’m sure many of you are fans of hers as well, if you’re not go check out her site! It’s jaw-droppingly gorgeous and it’s full of gluten-free and dairy-free recipes.

Chickpea Flour Pizza with Asparagus Chickpea Flour Pizza with Asparagus

But this book – it’s so good! I don’t have very much experience cooking with chickpea flour, but I’m inspired to use it more since it’s so nutritious. I also made her Lavender Vanilla Cupcakes and was blown away by how good they were. I actually made them twice because the first batch disappeared too quickly.

This dough recipe requires a few extra ingredients than you might have on hand, but once I had them all, I could easily make the rest of the recipes in the book.

Chickpea Flour Pizza with Asparagus

This pizza crust would be delicious with regular pizza toppings – sauce, cheese, or vegan cheese, but I followed Lindsey’s cue and made this light & lovely salad pizza. I couldn’t find green asparagus, so I used white. And her recipe calls for pea shoots, which I couldn’t find, so I used arugula.

This recipe made two medium sized pizzas, which was enough for us for two dinners. We made the dough, baked half of it one night, and the other half the next night. Lindsay notes that the crust also freezes well, so check out the recipe notes for her suggestions.

Oh, and go get her book! (CLICK!)

Chickpea Flour Pizza with Asparagus