sweet miscellany

seasonal plant-based recipes

Strawberry Season

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Two exciting things happened this past weekend.  I did my first farmer’s market of the year, which was quite successful and fun despite the crazy winds that blew in for the last half of it.  And, I bought my first flat of strawberries!  It’s officially strawberry season here in East Texas which means I’m going to be eating them every way I can in between making as many batches of jam and preserves as I can.  Woohoo!  In honor of the lovely strawberry I thought I would share a few recipes from the archives that star this lovely fruit.

honeyed poppyseed oat biscuits with lemony strawberry jam

banana berry muffins with streusel topping

hibiscus strawberry chia pudding

I’ve been trying to get back into the farmer’s market routine all weekend, so hopefully I can have a new recipe  for you later in the week.  Perhaps it will even be strawberry-based unless I use them all up before then 🙂  Have a lovely week!

Mini Peach Breakfast Cobblers

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I’ve come to realize over the years that I prefer to have something a bit sweet for breakfast, whether it be pancakes, granola, or fruit.  Don’t get me wrong, I love savory breakfast items too, but more often than not I will choose sweet over savory.  I’m sure that you probably could have figured this out if you have been reading this blog for a while or know me and my sweet tooth.  I guess my sweet tooth is what decided to take a dessert and make it into breakfast.

I’ve been thinking about doing a breakfast cobbler for some time and finally made it happen last weekend.  You might be skeptical about a breakfast cobbler, but it is the perfect companion to your morning coffee or tea.  The amount of added sugar is minimal, instead relying on the natural sweetness of the fruit.  I added in a bit of aromatic fresh ginger and lemon to help wake you up, and topped it all with a fluffy biscuit.  It’s pretty much breakfast nirvana in my book.