Blueberry Breakfast Bars

I have a coworker who absolutely loves blueberries. She is retiring this week, and I wanted to make her a blueberry treat before she left. I adapted this recipe for Blueberry Breakfast Bars on The Kitchn, with the original recipe coming from the Whole Grain Mornings cookbook by Megan Gordon. My version uses quite a bit of substitutes and including using sprouted spelt flour instead of whole wheat flour because I could not find my whole wheat flour when I went to make these (I guess I need to clean out my pantry!) I also have more blueberry filling in my version, and used a different sized pan. Be sure to check out the original version on the kitchn to see if you prefer their method! Ingredients: Blueberry filling: 4 cups fresh blueberries, divided 1/4 cup natural cane sugar 3 tablespoons unbleached all-purpose flour 1/2 teaspoon vanilla extract the juice and zest of 1 lemon 1 tablespoon water Crust: 1 cup rolled oats 1/2 cup original wheat germ 3/4 cup sliced raw almonds 1/4 cup raw sesame seeds 1 cup sprouted spelt flourĀ (or whole wheat flour) 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt … Continue reading

Lemon Angel Food Cupcakes

Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes! I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes. Ingredients: Cupcakes: 1 cup sifted cake flour 1 1/2 cups sugar 12 large egg whites 2 tablespoons finely grated lemon zest 1 tablespoon plus 1 teaspoon fresh lemon juice 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon salt Lemon Whipped Cream Frosting: 1/2 cup fresh lemon juice 1/2 cup sugar 1 tablespoon cake flour 1/4 teaspoon salt 1 1/2 cups heavy cream, chilled 1 tablespoon finely grated lemon zest

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