Clafoutis is a version of the French flan that is traditionally made with cherries (or other moist fruit such as plums, prunes, raspberries, or blackberries), enveloped by a simple cake batter. The fruit is polka- dotted in the cake, giving it a playful look that children love. Even the name is fun to say: kla-foo-TEE. Traditionally, this dish is cooked with the pits left inside the cherries (purists believe that this intensifies the flavor of the dish). I pit the cherries (or, when I’m in a rush, use small plums instead, which are easier to pit).
- 1⁄2 cup flour
- muscovado sugar
Vegan poppyseed and lemon cake is a great vegan cake for summer or anytime. It’s light and fluffy with a fresh lemon taste. If you need a vegan cake recipe, try this recipe for lemon poppyseed cake.
- lemons
- nondairy creamer
- poppy seeds
- Egg replacer for 3 eggs
- lemon zest
- Tart Lemon Glaze
- lemon zest
Makes about 2.5 dozen; the winner of best cookie is the Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon.
- whole egg
- lemon zest
- fresh lemon juice
- ⅛ teaspoons baking soda
- powdered sugar
(slightly adapted from Perry’s Plate); Makes about 30 2-inch cookies
- ground or whole flax-seed
- almonds
companion to the Soft Sugar Cookies
- confectioners’ sugar
- Sprinkles
Delicious! Supposed to be like those cookies at grocery stores. You know the ones: decorated in the colors of the upcoming season or holiday, glaring at you from behind their clear boxes in the bakery, deliciously fluffy and impossibly sweet…
- large granny smith apples
- crescent roll
- 1-112c sugar
- margarine
- lemon lime soda
healthy-ish
- soft cooked pinto beans
- - 1/2 cup milk
- 6oz unsweetened chocolate
- powdered sugar
- to 1 cup water
- agave
- Pudding:1 cup dairy free chocolate chips
- strawberries
- blueberries
- sea salt