#Vegan-ISH — #Vegetarian-ISH — #Carnivor-ISH — #Spoonie
This cake is so tough to describe. Saying it’s gooey, moist, and buttery just doesn’t do it
justice. It’s dense, but still light and chewy. Sweet, but not candy-like. And although I’m a sucker for frosting, this naked treat doesn’t need it. It’s “nude” appearance is a clever disguise for a dessert similar none I’ve had. I gave it a shot and now I’m hooked! Want to give it a whirl?
These have antioxidant rich blueberries, nausea calming almond butter, and a touch of sweetness.
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For my biscuit method I stay away from rolling. It makes a mess and if you aren’t great at rolling out the dough quickly the first try, the butter melts, the flour gets over worked, and you end up with the hockey pucks. Clean up is MUCH easier as well.
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These scones are buttery, light, and perfect to include with your weekend breakfast spread. I add surprisingly little sugar to the dough, so most of their sweetness comes from what I consider to be the best frozen
blueberries on the market today.
Do you end up with uneaten apples & bananas when the weekend comes around? Ugh, me too. Try making these lightly sweetened oat bran muffins with cinnamon sauteed apples on top. These large muffins come in just over 200 calories each, with 6g of fiber and 5g of protein. See my make ahead note to learn how to make them last all week.
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