sincerelytoriblog

[sincerelytoriblog]

There's just over a week until the 4th and I'm so excited about it this year. I actually haven't sorted out any plans yet but regardless I know the day will involve some baking and time with my favorite people. What are your plans? I'm thinking of making these for our group since they've got the whole red and white already. Then I'll probably sprinkle them with blue icing. Who knows, maybe I'll even get really extra and make them look like flags. :) Recipe for these Strawberry Turnovers on the blog. https://www.instagram.com/p/BzIiygwpzcM/?igshid=126kotw5g9mf9

[sincerelytoriblog]

Lemon Cake with Rhubarb Strawberry Jam Filling

[sincerelytoriblog]

Sesame Thai Rice Noodles with Vegetable

[sincerelytoriblog]

Just about 24 days until it's officially Summer and I'm loving all the fruits in season right now. Of course, anyone who truly knows me knows that my all time favorite are berries of any and every variety. I especially love having them around for some fresh baking! --Blueberry Almond Streusel Crumb Muffins (Gluten Free)-- Looking for a soft and simple blueberry muffin that's healthy too? These are sweet, easy, refined sugar free, dairy free, and gluten free optional. Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 12 muffins --Ingredients-- For The Streusel: 1/4 cup maple syrup 1/4 cup natural almond butter 1/2 cup gluten free flour mix or whole wheat flour *see note 1/2 cup rolled oats 2 tablespoons coconut oil melted 1/4 teaspoon salt 1/4 teaspoon cinnamon optional 1/3 cup slivered almond --For The Batter:-- 1/2 cup oil 1/2 cup maple syrup 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/4 cups full-fat coconut milk 2 teaspoons lemon juice or vinegar 1 tablespoon baking powder 1 teaspoon salt 2 cups gluten free flour mix or whole wheat flour 2 cups fresh blueberries 1/2 cup slivered almond --Instructions-- Preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil and flour. In the bowl of a stand mixer, combine ingredients for streusel (except almonds) and beat together until it comes together into a dough. Fold in the slivered almonds and scrape into a separate bowl and set aside. Beat the oil and sugar until smooth. then add the lemon juice and coconut milk and mix until well combined. Add the almond extract, vanilla, salt, and baking powder. Mix in flour until there are no lumps. Fold in berries and slivered almonds, then divide batter into prepared pan. Now crumble the streusel topping over the muffin batter. Bake for 35 - 45 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool. When muffins are completely cool, carefully loosen from pan with a thin knife or spoon. Serve while still slightly warm or at room temp. Store in an air-tight container. https://www.instagram.com/p/ByA0B3op6vL/?igshid=176vgq3ko8xx4

[sincerelytoriblog]

This quick and easy tofu stir-fry is the weeknight dinner you’ve been looking for! Packed with flavor, crispy tofu, and tender-crisp veggies, this dish tastes better than takeout and can be on the table in 30 minutes.

[sincerelytoriblog]

Avocado & Mango Brown Rice Sushi

[sincerelytoriblog]

Vegan Copycat Golden Grahams Cereal / Recipe

[sincerelytoriblog]

Pretty Pink Macarons (Vegan and Gluten-free)

[sincerelytoriblog]

Vegan Lemon Poppy Seed Layer Cake

[sincerelytoriblog]

Purple Cabbage Okonomiyaki