This whole-food, plant-based coffee cake is made without refined sugar, oil, or animal products. The sourdough discard adds a gentle tang, while its fluffy, moist texture pairs perfectly with the sweetness of blueberries and the heartiness of whole grains, making for a delicious treat. 🫐👉This co

🧡 The Crust 🥧Ingredients 1 ½ cups spelt flour (or whole wheat flour) 1/2 teaspoon salt 2 tablespoons maple syrup 6-8 tablespoons cold water (adjust as needed) 🥧Instructions Mix Dry Ingredients: In a mixing bowl, combine the spelt flour and salt. Add Sweetener: Mix in the map

Ingredients • 3 cups old-fashioned rolled oats • 1 cup mixed nuts (e.g., almonds, walnuts, pecans, pumpkin seeds), roughly chopped • 1/2 cup dried fruit (e.g., cranberries, raisins) • 1/4 cup honey • 1 tsp vanilla extract • 1/4 tsp sea salt • 1 tsp cinnamon or pumpkin spice • 1-2 t

Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️ 👩‍🍳This is my Cuisinart Precision Master 5.5 qt Stand Mixer SM-50 in Periwinkle Blue. This color was the cheapest option at $199.95. 🍞One of the things I love about this mixer is that the included attachments are stainless steel. I decided not to purchase the KitchenAid

Ingredients - 1 tbsp cocoa powder (For darker hair) - 1 tbsp baking soda - 1 tbsp arrowroot powder Add the ingredients to a small bowl and mix with a fork or spoon. If the mixture has clumps, whisk until smooth. Then transfer the mixture to a jam sized jar. *If you are blonde, omit the coc

I feed my starter twice a day at 8am and 8pm and I start this recipe at 11am - 12pm. Completed by 12pm - 1pm ready for bulk fermentation on the counter top. *Your starter should be double in size by 12pm if you fed at 8 am. This means the starter is strong enough to produce a loaf. I typically

I feed my starter twice a day at 8am and 8pm and I start this recipe at 11am - 12pm. Completed by 12pm - 1pm ready for bulk fermentation on the counter top. *Your starter should be double in size by 12pm if you fed at 8 am. This means the starter is strong enough to produce a loaf. I typically

Ingredients: 1 small container of blackberries 1-2 tbsp raw honey or agave 1-2 tbsp chia seeds 1/2 tsp lemon juice Directions: 1. Smash blackberries in a bowl with a fork. 2. Add honey, lemon juice, and chia seeds, mix well. Adjust sweetness. 3. Put it in the refrigerator for 30 min.

I feed my starter twice a day at 8am and 8pm and I start this recipe at 11am - 12pm. Completed by 12pm - 1pm ready for bulk fermentation on the counter top. *Your starter should be double in size by 12pm if you fed at 8 am. This means the starter is strong enough to produce a loaf. I typically

- Kindle Paperwhite/travel sleeve - TBR Journal - Mini tarot deck - Hogwarts card holder - Keys - Dr. Bronners peppermint lip balm - Dr. Bronners diluted rose castile soap - Dr. Bronners peppermint hand sanitizer - Olivia Garden mini styler travel brush #whatsinmybag #whatsinmypurse

1 ripe banana 1 cup rolled oats 1/8 tsp vanilla extract 1/2 tsp cinnamon 1. Preheat oven to 350°F (175°C). Tear apart a banana into chunks and smash it in a bowl with a fork until it’s a pudding like consistency. Add vanilla and cinnamon then stir to combine. 2. Add oats and mix together. 3

Plant based, No nut butter, No oil. I enjoy having a couple with my tea or coffee. You can easily make these for fall and add pumpkin purée. Makes about 8-10 cookies. Ingredients: - 1/2 cup sourdough discard (unfed sourdough starter) - 1/2 cup rolled oats (ground into flour) - 1/4 cup buckwh

📘 A friend of mine recommended that I purchase a Kindle, but I hesitated because I have an iPad. I’m glad I finally bought one, reading is much more comfortable now. I have a Ravenclaw lined journal on the way for my TBR/book tracking. 💙 I ordered the stickers and sleeve off Etsy 💙 Popsocket an