The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)
Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet
Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet
When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need
We all know that sweet ricotta toast is delicious. Berries, figs, peaches… it’s a thing of beauty. However, if you haven’t tried savory ricotta toast, this may be the nudge you needed to do just that.
As you probably can surmise by now, I am a big fan of no-cook and minimal-cook lunches when summer comes around. I usually crave something refreshing, crunchy, and light while also being satisfying. This savory, summery toast fits the bill.
I’ve been eating this for lunch the last week or two, and it also makes a perfect appetizer for a summer get together… just use your favorite baguette in place of the sourdough I call for.
Step 1. Slice Cucumbers and place in a bowl.
Step 2. Add salt and pepper, basil, parsley, chives, mint, shallot and lemon juice.
Step 3. Toss gently to combine.
Step 4. Spread ricotta generously over each piece of toast along with a pinch of salt to each.
Step 5. Pile on the cucumber mixture. Some pieces will fall off, that’s ok.
Step 6. Enjoy!
It takes just 10 minutes to make.
It is vegetarian.
It is refreshing and satisfying without leaving you feeling sluggish.
It takes no cooking, just a quick flick of the toaster oven.
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If you make my Ricotta Toast with Cucumber, Lemon, and Lots of Herbs, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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This, in my humble opinion, is the ultimate zucchini bread. It’s got all of the things you love about zucchini bread: its tender, moist crumb, it’s inviting sweetness and warmth, and its delicious excuse to eat cake for breakfast because VEGETABLES! But it feels special…
It’s almost Mother’s Day, and what better way to celebrate than with CAKE?! And not just any cake, but coffee cake. And not just any coffee cake, but SALTED CARAMEL coffee cake. I’m crazy for this recipe, and so excited to share it with you. …
I think we can all agree that the holidays are all about grazing… especially in 2020 when we are all home day, after day, after day, after day. Celebrating the holidays, on the whole, is more casual for most of this year and I have to say I don’t mind that one bit.
I call this a “brunch cake” because it is packed with oats, applesauce, and buttermilk (I make mine from almond milk, instructions are below), just sweet enough and doesn’t host any frosting or glazes. It’s the sort of cake that I refer to as brunch, or snacking cakes, because they are daytime cakes… easy to throw together, comforting and delicious, with a bit of virtue in them to boot.
I love to have something comforting and delicious to grab at a moment’s notice, and similar to the One-Bowl Pumpkin Banana Bundt Cake I make in the fall, this is the cake to satisfy that desire any time of the day.
“What else can I use?”
This is a cake I will make again and again this month, and I hope you will too. As always, let me know if you make it, have any questions, or simply want to give your feedback. I always value it! Happy Holidays!