Category: Snacks
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Paqa’s Scottish Scones
They’re delicate little Scottish scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream.
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Moist Carrot Cake
If you like moist carrot cake, this one is also dairy-free! It pairs nicely with cream cheese frosting.
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Lemon Poppyseed Cookies (Colossal!)
You’ve heard of lemon poppyseed cake and muffins, but why not lemon poppyseed cookies? We combine the soft, moist goodness of the cake into a giant, dairy-free cookie.
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Strawberry Mango Smoothie
Here’s a refreshing summer snack if you have some fresh strawberries to use up. Mix them with some frozen mango, non-dairy ice cream, and soy milk, and voila – a bright and nutritious treat of strawberry mango smoothie. 🙂
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Chocolate Zucchini Cake or Muffins
It’s zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate cake too? How versatile is this vegetable?
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Soft Pretzels
Soft pretzels are boiled in baking soda water like bagels before they’re covered in salt and baked. This gives them their chewy yet fluffy texture.
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Roasted Chickpeas
My kids used to love HipPeas roasted chickpeas, so we decided to try making them at home. If you have a can of garbanzo beans lying around, it’s easy to give it a go.
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Chocolate Fondue
When holidays like New Year’s Eve or Easter roll around, we brew up a homemade chocolate fondue to dip all kinds of yummy things in.
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Grandma’s Lemon Pound Cake
This lemon pound cake is from my British Grandma’s recipe box. It is indeed a lovely lemony cake for tea time or dessert.
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Yellow Zucchini Muffins
I like to use green zucchini in tomato sauces and stirfry dishes, but I never know what to do when we get yellow zucchini in our farm box. So I thought I’d grate it up and make some yellow zucchini muffins. Hidden vegetables!