If you’re in the mood for a healthier snacking recipe, then today, you are in the right place.
So I was sorting through my recipe notes and happened upon an older one that I used quite a bit in my early vegan days. It’s totally old school, and I thought it’d be fun to share here.
This year I decided to do something fun and super easy for Easter. Focusing on bright spring colours, instead of traditional Easter shapes or flavours.
A few years ago, I borrowed a book on muffins from the library. Towards the end, they included a few savoury recipes. I was intrigued, but my preconceptions about muffins kept holding me back. My whole life, muffins had been sweet. I knew when to eat them, and what to eat them with. And so I’d end up making some fruity muffin, again… But no more!
If you were around at the beginning of the year, you may remember my talking about all the cherries I had stashed in our freezer. We found them while cleaning out the chest freezer on New Year’s Eve (ya, we’re wild ones 😉). After stumbled upon them yet again, I decided enough was enough, and to finish them all off in one go.