Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Fruit Salad Dressing Recipe Ingredients
• How to Make It
• Tip for Success
• Ideas for Serving This Dressing for Fruit Salad
  • Summer Fruit Salad
  • Autumn Fruit Salad
  • Winter Fruit Salad
  • Berry Fruit Salad
  • Holiday Fruit Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first created this fruit salad dressing recipe when I needed to dress my Summer Fruit Salad. I wanted luscious and creamy but also something that really elevated the fruit.

I’ve noticed that a lot of people aren’t necessarily on the hunt for fruit salad, but they do sometimes want to find a fruit salad dressing! And considering this creamy dressing isn’t just great on summer fruits but it’s excellent on strawberries, blueberries, apples, and more, I thought I’d create a post just for this fruit salad dressing so that it can really shine on its own.

Be free little dressing recipe!

Why You’ll Love This Recipe

• It’s super simple and easy. Just 3 ingredients and 5 minutes to make!
• So tasty – something about the creamy yogurt + brightness of the lemon + kiss of vanilla + the tiny crunch of poppyseeds is irresistible!
• Make-ahead – Super easy to whip up and then keep in the fridge until it’s time for brunch or the like.

Fruit Salad Dressing Recipe Ingredients

• Yogurt – I like to grab a tub of vanilla yogurt for this fruit salad dressing. If you don’t have vanilla yogurt on hand, you can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.
• Lemon – You’ll need the zest and the juice. When I’m using citrus zest, I like to buy organic fruit.
• Poppyseeds – Just a teaspoon! You’ll find poppyseeds in the spices and baking aisle of most grocery stores.

How to Make It

Just mix the ingredients together in a small bowl and pour it over some fresh fruit! Easy peasy.

Tip for Success

• You can make this fruit salad dressing up to 3 days ahead of time. Just mix together, place in an airtight container, and plop it in the fridge until you’re ready to mix it up with some fruit.

Ideas for Serving This Dressing for Fruit Salad

Summer Fruit Salad

• Toss with pineapple, melon, grapes, nectarines, plums, and blueberries.

Autumn Fruit Salad

• Mix with apples, pears, and grapes. Top with chopped pecans. Yummy with a pinch of cinnamon and nutmeg mixed in too.

Winter Fruit Salad

• Place segmented oranges, kiwis, and pomegranate arils in a large bowl and top with dressing. Mix.

Berry Fruit Salad

• Mix with strawberries, raspberries, blueberries, and blackberries. Great with some chopped fresh mint too.

Holiday Fruit Salad

• Toss together red and green fruits like strawberries (if you can find them in the winter), raspberries, red apples, pomegranate arils + kiwi fruit and green grapes. Mix with fruit salad dressing.

I hope you love this fruit salad dressing as much as we do! It’s creamy and easy and especially good on strawberries and summer fruits.

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Lemon Poppyseed Fruit Salad Dressing

A super easy, lemony fruit salad dressing recipe that elevates any fruit salad! With a lemon juice, poppyseeds, lemon zest, and a kiss of vanilla. So delicious!

Course Salad

Keyword creamy fruit salad dressing, fruit salad dressing, lemon dressing, lemon poppyseed fruit salad dressing, poppyseed dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 tablespoons

Calories 20kcal

Author Kare

Ingredients

• 2/3 cup vanilla yogurt* about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice from one medium lemon
• 1 teaspoon poppyseeds

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Pour over cut fruit and toss gently to coat each piece.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

*Substitution info:

You can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.

Nutrition

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.1mg

The post Lemon Poppyseed Fruit Salad Dressing appeared first on Kitchen Treaty.

But the best part? These carrot scones are slathered with a decadent cream cheese frosting that completes the carrot cake scene.

Carrot Cake Scones are perfect for Easter, Mother’s Day, brunch, or teatime – basically anytime you want a special bite to enjoy along with coffee. They’re a unique and absolutely delicious spin on scones – what’s not to love?

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Carrot Cake Scones
• Ingredients
• Adaptation/Variation
• How to Make Carrot Cake Scones
• Tips for Success
• More Scone Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I recently took a Biscuits & Scones class at King Arthur Baking Company and I loved it so much! I was thrilled to learn that King Arthur has a Baking School location near me in Skagit Valley, WA – and I loved taking a class there (can’t wait to take more).

One of the scone-making methods we learned was how to make cream scones. Essentially, cream scones make the use of heavy whipping cream instead of butter as the fat source. You still get wonderfully tender scones, but it’s way less work – no cutting in butter! I fell in love with this method and cream scones after taking the class.

I wanted to use this new-to-me method of making scones, and with Easter coming up, carrots seemed like a natural way to go. I’ve made carrot cake cookies, carrot cake oatmeal, and carrot muffins … why not make carrot scones?!

Why You’ll Love Carrot Cake Scones

• SO tasty – Moist and tender carrot cake goodness, but in scone form.
• No cutting in butter: These Carrot Cake Scones Utilize the cream scone method – easy!
• Perfect for special occasions: I love these carrot cake scones for Easter morning and Mother’s Day, though honestly, they’re great for brunch or breakfast just about any time.

Ingredients

For the scones:

• Pecans – You’ll want chopped pecans, and I find they taste best when toasted first. It’s worth the extra 5 minutes!
• Flour – Regular all-purpose flour
• Baking powder – Lifts and puffs these scones so they’re soft and tender.
• Salt – I like to use fine-grain sea salt in my baking, but kosher salt would work too.
• Brown sugar – I like the richness of dark brown sugar in these carrot cake scones. Light brown sugar is perfectly fine too.
• Cinnamon, ginger, nutmeg, and cloves – These warming spices are carrot cake’s best friend.
• Carrots – Fresh carrots, finely shredded (use the small holes on your grater).
• Heavy whipping cream – Adds all the fat these scones need, no butter needed.
• Pure vanilla extract – For an added touch of warm, sweet flavor.

For the frosting:

• Cream cheese – Tangy and creamy, the perfect accompaniment to carrot cake. I use full-fat cream cheese but a lower fat version would work find, too.
• Pure vanilla extract – For more vanilla flavor!
• Butter – Just a touch to add to the creaminess and decadence of the frosting.
• Powdered sugar – Also known as confectioner’s sugar.

Adaptation/Variation

• Mini Carrot Cake Scones: Divide the dough into three small discs, then cut them into wedges. Bake for less time than the classic large scones, around 12-15 minutes.

Tips for Success

• Toast the nuts JUST until beginning to get golden and smell fragrant. They’ll continue toasting off the heat + can go from lightly toasted to burned in a matter of seconds, so err on the side of less toasting!
• One life-changing tip I learned in my baking class: Two inches is approximately the same distance from the tip of your thumb to your thumb’s first knuckle for many people (including me!) Measure your thumb and see if you’re one of the lucky ones, because it makes measuring so easy!

I hope these carrot cake scones are a fun and delicious addition to your holiday menu or just a special breakfast for the carrot cake lover in your life!

More Scone Recipes

• Mini Vanilla Scones
• Pumpkin Scones
• Brown Sugar Cinnamon Scones
• Chocolate Cherry Scones
• Strawberry Scones

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Carrot Cake Scones Recipe

Tender scones packed with shredded carrots, toasted pecans, vanilla, and warm spices. Perfect for Easter, Mother's Day, or spring brunch!

Keyword carrot cake scones

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 scones

Calories 481kcal

Author Kare

Ingredients

For the carrot cake scones

• 1/4 cup chopped pecans
• 2 1/2 cups all-purpose flour 345 grams
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt
• 1/2 cup dark brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup finely shredded carrots packed
• 1 1/4 – 1 1/2 cups heavy cream cold; start with 1 1/4 cup and add the additional cream if needed
• 1 teaspoon pure vanilla extract

For the cream cheese frosting

• 2 ounces cream cheese room temperature
• 2 tablespoons butter
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

Make and baked the carrot cake scones

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Place the pecans in a medium skillet over medium heat. Cook, stirring frequently, until fragrant and lightly toasted, about 5 minutes. Remove from heat.
• In a large bowl, mix together the flour, baking powder, salt, brown sugar, cinnamon, ginger, nutmeg, and cloves.
• Stir in the shredded carrots and toasted pecans until well-combined.
• Add 1 1/4 cup of the heavy whipping cream. Using a large spatula, wooden spoon, or bowl scraper, stir and press the dough together until it forms a shaggy mass without any flour left in the bowl. If the dough is very dry, add the additional 1/4 cup heavy whipping cream.
• Turn the dough out onto a floured surface. Fold the dough onto itself a couple more times, then form a round disk about 2 inches tall and 6 inches in diameter.
• Cut the dough into 8 wedges. Transfer each wedge onto the parchment paper. Brush the tops of the scones with more heavy whipping cream.
• Bake until puffed and lightly browned on the sides and bottom, 18-20 minutes. Transfer to a wire rack to cool completely.

Make the cream cheese frosting

• Place the cream cheese, butter, powdered sugar, and vanilla extract in a small bowl. Using a hand mixer, beat until smooth. Spread the cream cheese onto the scones.
• Keep scones in the refrigerator (to be on the safe side because of the cream cheese frosting) for 3-4 days.

Notes

If you prefer a more uniform, glaze-like consistency, you can microwave the frosting for 30-60 seconds to thin it out, then spoon it over the top or dip the scones in.

Nutrition

Serving: 1scone | Calories: 481kcal | Carbohydrates: 55g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 321mg | Potassium: 164mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2287IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

The post Carrot Cake Scones with Cream Cheese Frosting Recipe appeared first on Kitchen Treaty.

If you’re looking for an easy recipe for cucumber sandwiches, this is it!

Cut your cucumber sandwiches into triangles for an easy and elegant presentation, or go to town and cut them into shapes with cookie cutters. Grab your flower cookie cutter and make them super cute, Megan Markle (or is it Sussex?) style!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Cucumber Sandwiches
• Tips for Success
• More Tea-Party-Worthy Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making cucumber cream cheese sandwiches for years, but it wasn’t until I whipped up a batch for a teacher appreciation event that I realized I should share the recipe here on Kitchen Treaty!

I’ve made them a few ways over the years – sometimes just a swipe of plain cream cheese on some bread, and some slices of cucumber. And sometimes, I jazz up the cream cheese with herbs to take them over the top. The herbs really do take these cucumber sandwiches to the next level, so that’s the recipe I’m sharing here today!

Cucumber sandwiches are such a simple, delicious, versatile sandwich – and it’s naturally vegetarian! Huzzah!

Why You’ll Love Cucumber Sandwiches

• Perfect for afternoon tea, baby or bridal showers, or poetry teatime (if you’re a homeschooling family, you know what I’m talking about!).
• Portable! Cucumber cream cheese sandwiches are super easy to prep, pack, and carry along.
• Kid-friendly. The simple ingredients – soft white bread, herby cream cheese, cool cucumbers – makes a sandwich kids will love.

Ingredients

• Bread – I like a soft white bread for cucumber sandwiches. They’re easy to cut the crusts off of and cut into shapes, and there’s just something so nice about the soft bread with the cream cheese and crisp cubes.
• Cucumber – I really like English cucumbers for my cucumber tea sandwiches. The peel is very thin, so it can stay on, and they’re nice, crisp, and mild tasting. You can go with any cucumber, though. Persian cucumbers are small but tasty. Traditional cucumber are great, too, but I suggest peeling off their thick skin before slicing and placing them in your sandwiches.
• Garlic and herb cream cheese – Made with cream cheese, mayo, dill, chives, garlic powder, salt, and pepper.

Adaptations/Variations

• Cucumber Veggie Tea Sandwiches – Add shredded carrots, creamy avocado, roasted red bell peppers, sun-dried tomatoes … whatever combo sounds good to you at the moment! This cucumber sandwich recipe is endlessly customizable.
• Vegan/Dairy-Free Cucumber Cream Cheese Sandwiches – For dairy-free sandwiches, swap the cream cheese for dairy-free cream cheese. If you want to go fully vegan, make sure to swap out the mayo, too, for an egg-free version like vegenaise.

Tips for Success

• Use room temp/softened cream cheese. It will be really hard to blend the cream cheese if it’s super cold/hard.
• Use an electric mixer to blend the garlic herb cream cheese. That makes it super quick and very smooth.

I hope these Cucumber Tea Sandwiches were exactly what you were looking for to enhance your afternoon tea time, add to the bridal shower table, or serve up on a pretty platter for Mother’s Day! They’re super easy, a classic for a reason – and just dang delicious, too.

More Tea-Party-Worthy Recipes

• Cucumber Cream Cheese Canapes
• Cucumber Slices with Smoky Sunflower Seed Pate
• Marinated Cheese & Olive Skewers
• London Fog Latte
• Slow-Roasted Tomato Bruschetta

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Cucumber Sandwiches Recipe

An elegant, easy sandwich that's perfect for tea time! With garlic-herb cream cheese and crisp cucumbers on soft bread – classic cucumber cream cheese sandwiches are simple, refreshing, and hit the spot.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 sandwiches

Calories 123kcal

Author Kare

Ingredients

For the garlic-herb cream cheese

• 4 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill or 1 teaspoon dried
• 2 teaspoons chopped fresh chives
• 1/4 teaspoon garlic powder finely minced or grated
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the sandwiches

• 1 English cucumber sliced into 1/4-inch slices
• 1 batch garlic-herb cream cheese
• 8 slices soft white bread

Instructions

• Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
• Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
• Lay the cucumber slices over the top, overlapping as needed.
• Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired.
• Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 3sandwiches | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Cucumber Sandwiches Recipe appeared first on Kitchen Treaty.

With tons of protein, fiber, and vitamins, this vegetarian full English breakfast is going to power up your day like no other breakfast! I fully admit this is not a super simple, easy breakfast. There are a lot of components! It does come together pretty quickly, but in my opinion, it’s more of a weekend or special occasion breakfast.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make a Vegetarian English Breakfast
• Tips for Success
• More Hearty Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last spring, we were lucky enough to get to spend a week in London. Oh my gosh – London is NOT overrated. What a great city!

One day, we had tickets to tour the inside of Buckingham Palace (which was so cool!) We decided to start out early by hitting a cafe in Kensington, then taking a stroll across Hyde Park toward our tour at Buckingham.

I started researching cafes, and came across one called Ffiona’s. One of our dogs is named Fiona – just one F, but we still had to go. It was a cute, quirky little cafe with the best breakfast I’ve ever had! Seriously. I ordered their vegetarian English breakfast with warm havarti cheese, perfect eggs, grilled toast, tangy beans, creamy avocado … oh my gosh. SO GOOD.

I live in the U.S., nowhere near London (sadly), so obviously I needed to recreate this amazing vegetarian English breakfast experience at home. AND obviously I needed to share it with you!

Ingredients

• Hashbrown patties – In the UK, they seem to use these triangular hash brown patties that are delicious! I’ve not been able to find them in the US, but frozen hash brown patties that are found in the freezer section of most grocery stores (Trader Joe’s has a good one) work great.
• Baked beans – You can grab canned vegetarian baked beans at the store, or try my vegetarian skillet baked beans for an easy homemade version.
• Olive oil – For frying the toast + sautéing the mushrooms + cooking the halloumi, eggs, and tomato.
• Bread – I like to use sourdough, but your favorite rustic bread will do just fine.
• Mushrooms – I prefer plain old white button mushrooms, but cremini mushrooms are great too.
• Tomato – For English breakfasts, tomatoes are cut in half and cooked briefly in the skillet to slightly brown and warm the tomato.
• Halloumi – Halloumi cheese is a salty, hard cheese that keeps its shape when warm. It’s the perfect addition to an English breakfast.
• Eggs
• Avocado
• Salt & pepper – to taste.
• Parsley – Optional, but makes a pretty garnish.

Adaptations/Variations

• Vegan English Breakfast – Omit the halloumi and eggs.
• Gluten-Free English Breakfast – Leave off the toast or use GF bread.

Tips for Success

• Prep ahead. Once you start cooking things in the skillet, the process goes quickly.
• Start the hash browns first. For us, those take the longest to cook.
• Use a nice, roomy nonstick skillet to accommodate everything.

I hope this Vegetarian English Breakfast satisfies that full traditional English breakfast craving, but without the meat! For me, it definitely hits the spot. Though I’ll be honest, I’d rather be eating it in London … but I’ll take what I can get!

More Hearty Breakfast Recipes

• Protein-Packed Vegan Bowl
• Banana Oat Blender Pancakes
• Muesli
• Black Bean Breakfast Scramble

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Vegetarian Full English Breakfast Recipe

A meatless version of the traditional super-hearty English breakfast! No sausage or bacon, instead we have salty warmed halloumi cheese, avocado, and vegetarian baked beans – among all of the other elements of the classic English breakfast. Perfect for long, lazy weekend mornings or special occasions.

Keyword vegetarian english breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 859kcal

Author Kare

Equipment

• 2 large serving plates or platters
• 1 large non-stick skillet

Ingredients

• 2 hashbrown patties here in the U.S. Trader Joe's hash brown patties are a pretty good substitute for British triangular hashbrowns
• 2 cups baked beans approx 1 [15-ounce] can or homemade
• 4 tablespoons olive oil divided
• 2 slices sourdough bread or another favorite artisan bread
• 6 white button mushrooms sliced; about 1 cup
• 1 tomato halved horizontally
• 4 slices halloumi cheese about 4 ounces or half a block cut into 1/2-inch slices
• 2 eggs
• 1/2 avocado sliced
• salt & pepper
• chopped parsley optional, for garnish

Instructions

Bake or air-fry the hash brown patties

• I start this first because they usually take the longest. Go by the package instructions. We use Trader Joe's hash brown patties which we air-fry at 400°F (205°C) for 14 minutes.

Warm the beans

• Place the beans in a small saucepan over low heat to warm them. Remember to stir them occasionally.

Make the rest of the breakfast

• Set a large non-stick skillet over medium heat. Add two tablespoons of olive oil. Add the bread to the skillet and cook on both sides, flipping, until toasty and golden. Set out two plates and place one piece of toast on each plate.
• Add another tablespoon of olive oil. Saute the mushrooms along with a pinch of salt for about 3 minutes until they begin to soften. Move them aside, and place the tomatoes sliced-side down in the skillet. Put the lid on the pan. Cook for 2-3 more minutes until the tomatoes are lightly browned and warmed through. Divide the mushrooms and tomato between the two plates.
• Fry the halloumi on each side for 1-2 minutes until golden. Place two slices on each plate.
• Scoop the warm beans into the middle of each plate.
• Add the last tablespoon of olive oil to the skillet. Fry the eggs to your liking (for photos sunny-side up would be great). Arrange an egg on each plate.
• Add the sliced avocado to each plate.
• Sprinkle the egg, avocado, and veggies with salt and pepper. Add a little bit of parsley for garnish if desired. Serve.

Nutrition

Serving: 1plate | Calories: 859kcal | Carbohydrates: 93g | Protein: 29g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1510mg | Potassium: 1504mg | Fiber: 20g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 20mg | Calcium: 207mg | Iron: 8mg

The post Vegetarian Full English Breakfast Recipe appeared first on Kitchen Treaty.

There’s just nothing like the taste of fresh homemade orange juice.

May 4 is National Orange Juice Day, and it will be here before we know it! So what better way to celebrate than making our own fresh orange juice?! Though honestly, I don’t need a holiday to make this orange juice recipe, and I’m guessing you don’t either!

You may think homemade orange juice as simple as squeezing some oranges (and basically it is), but I have some more info for you here, like the best oranges for juicing, how many oranges you need for a glass of juice, the best way to juice oranges, and more!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Orange Juice
• Benefits of Fresh Squeezed Orange Juice
• Best Oranges for Juicing
• How Much Juice Per Orange?
• How to Make Fresh Squeezed Orange Juice
• Best Tools for Homemade Orange Juice
• Tips for Success
• How Long Does Fresh-Squeezed Orange Juice Last?

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Having a … selective … eater in the house, I try to work in nutrition wherever I can. Said eater, who I won’t rat out, won’t go anywhere near store-bought orange juice. Fresh-squeezed, however? That’s a whole other thing.

We all know how amazing freshly squeezed orange juice tastes vs. the OJ that comes in a carton. There’s just something so light and BURSTING with flavor about freshly squeezed orange juice. Plus, you can control the amount of pulp (we strain it all out for the aforementioned unnamed eater).

So a couple of years ago, I bought an electric citrus juicer, and haven’t looked back. Our kitchen doesn’t have a lot of storage, so I tend to avoid buying a lot of small appliances. But this one was totally worth the money (it actually was super inexpensive) and the space it takes up.

It makes quick work of getting every last speck of juice out of the oranges and is fun for everyone in the family to use.

So! I thought I’d share what I’ve learned about homemade orange juice. Because – yes – it is as simple as cutting oranges in half and squeezing them. But there are actually a few questions that have come up for me over the years, so I thought I’d share!

Why You’ll Love Homemade Orange Juice

Whether for a special occasion (hello mimosas!) or you’re just looking at getting more vitamins in a delicious way, homemade fresh-squeezed orange juice is so satisfying to make! Plus, it’s just out-of-this-world delicious – not knocking store-bought OJ, which can be great, but it’s just better. Way better.

Benefits of Fresh Squeezed Orange Juice

Is fresh orange juice good for you? It is! There are many benefits of juicing oranges for homemade orange juice. The top being what you probably already know: Fresh orange juice contains loads of vitamin C! A one cup (8-ounce) serving of fresh squeezed orange juice contains 116 mg of vitamin C, which meets (and exceeds!) the recommended daily allowance for both men and women. (source)

Orange juice is also a great source of magnesium, folic acid, potassium, and magnesium. (source)

While fresh-squeezed orange juice contains no added sugars (it’s perfectly sweet without!), a one-cup serving does have about 23 grams of sugar, so that is something to keep in mind if you’re watching your sugar intake for health reasons. (source)

Best Oranges for Juicing

I tested four different types of oranges for juicing: Navel, blood, cara cara, and mandarin.

Based on my family’s testing, here are the types of oranges, in order, that are the best oranges to juice:

1. Navel oranges: In our opinion, navel oranges produce the best tasting juice. It’s sweet, but not overly so, with just enough tart flavor to make it interesting. I also love the classic orange color. It has some pulp, but not as much as others. Navel oranges are easy to juice and don’t have any seeds.
   
2. Cara Cara oranges: Cara Cara oranges yielded more juice per pound than any of the other three types of oranges we tested. The taste was good – a little sweeter but overall more watered down than Navel, hence its #2 rating. Oh, but the juice is super pretty – a pinkish orange. Cara Cara is actually a cross between two sub-types of naval oranges. They kind of look like a mini grapefruit when cut open, but taste like an orange.
   
3. Blood oranges: Blood oranges are just cool! Blood orange juice is the most gorgeous ruby red. But honestly, otherwise, the juice rates a solid third place for us. It has SO much pulp (not a good thing in our opinion) and the taste was a bit bland compared to the other juices.
   
4. Mandarin oranges: Tiny mandarins are not the first thing one thinks of when juicing oranges, but we thought we’d give them a go. Pound for pound, they don’t produce as much juice as the other oranges we tested. They had tons of pulp, but the juice was very sweet, though it had a weird aftertaste. They also fell apart a bit when juiced.

Other types of oranges for orange juice:

1. Valencia oranges: Valencia are commonly considered a great juicing orange, but I haven’t been able to find them at my local grocery stores. I’ll keep looking and update here when I’ve found some!
   
2. Clementine oranges: Clementines are a cross between oranges and tangerines. They’re another small orange that produces great juice, but you’ll need a lot of them. I haven’t tested these either.

Best Tools for Homemade Orange Juice

There are a wide range of tools for making fresh-squeezed orange juice. You can use anything from a handheld citrus reamer to a super fancy juicer that you keep stocked with oranges (dare to dream!) I’m focusing on tools that can be easily used at home:

1. My preferred tool: An electric citrus juicer

I like to use an inexpensive electric citrus juicer (affiliate link) for my fresh orange juice. It’s only $20 and gets the job done quick! But use whichever tool you like best and makes the most sense for your kitchen.

2. Handheld citrus reamer

This simple wooden citrus reamer (affiliate link) makes quick work of juicing and can store right in your utensil drawer.

3. Other tools

Other orange juice recipe tools include sturdy manual juicers like this one (affiliate link). Or, you can simply blend your oranges in the blender and squeeze the juice out using cheesecloth or a nut milk bag (affiliate link).

Tips for Success

• Start with room-temperature oranges. Cold oranges yield less juice because they’re harder to squeeze/juice. Some recommend microwaving cold/refrigerated oranges for 15-20 seconds before juicing them to warm them back up.
• Buy more oranges than you think you’ll need. What’s the worst that can happen? You have too many oranges and have to make more homemade orange juice tomorrow morning too? Bummer!

How Long Does Fresh-Squeezed Orange Juice Last?

You’ll want to enjoy your freshly squeezed orange juice within about 3 days. The juice might settle when refrigerated, so you’ll want to stir it before drinking it.

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Fresh-Squeezed Orange Juice

There's simply nothing like freshly squeezed homemade orange juice! It's light, fresh, and super easy, plus you can control the amount of pulp. We tested several oranges (read the entire post for details) and like navel oranges best.

Keyword best oranges for orange juice, blood orange juice, fresh orange juice recipe, fresh squeezed orange juice, freshly squeezed orange juice, homemade orange juice, orange juice, orange juice recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 320kcal

Author Kare

Ingredients

• 3 pounds Naval oranges about 7-8 medium oranges

Instructions

• Make sure the oranges are at room temperature (not fresh out of the fridge). Cut oranges in half horizontally through the middle, leaving the stem and bottom intact. Use a citrus reamer or juicer to juice each half thoroughly.
• Drink immediately or chill and enjoy within 3 days. The juice might settle when refrigerated so give it a stir before serving.
• Three pounds of oranges should yield about two cups (16 ounces) of orange juice.

Notes

Storage Info:

Fresh orange juice keeps for around 3 days in the fridge. It may separate while sitting, so give it a stir before serving. 

A couple of cocktail recipes with fresh orange juice:

Mimosas: Pour a champagne glass half full of fresh orange juice. Fill the rest of the way with champagne or sparkling wine (I like Prosecco in mimosas because it’s not too sweet). 

Screwdriver cocktail: Fill a tall glass with ice. Add a shot of vodka. Pour orange juice to the top and stir. Serve with a straw. 

Nutrition

Serving: 8ounces | Calories: 320kcal | Carbohydrates: 80g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Potassium: 1232mg | Fiber: 16g | Sugar: 64g | Vitamin A: 1531IU | Vitamin C: 362mg | Calcium: 272mg | Iron: 1mg

The post Fresh-Squeezed Orange Juice (+ the Best Oranges for Juicing) appeared first on Kitchen Treaty.

I actually had a recipe for these strawberry scones on Kitchen Treaty many, many years ago, except they were mini scones. Somewhere along the way, maybe while converting to a new design, this recipe dropped off of the blog! I couldn’t believe I’d neglected to move this one over … and I obviously needed to correct the situation immediately.

Unfortunately/fortunately, I felt I needed some updated photos, as my photos from 15 years ago are a little … uh lacking. So I made a new batch, but quickly felt like I needed to toss the whole “mini” aspect aside and just go full hog. Full-size strawberry scones felt necessary. And I was right. (You can totally cut these however you like them – make ’em mini if you like! Just bake for a few less minutes.)

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Strawberry Scones
• Tips for Success
• How to Store Strawberry Scones
• More Scone Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My first “job,” at age 12, was picking strawberries at a berry farm down the road from where we lived. Every morning I would hop on my bike and pedal to the farm, where I joined dozens of other kids crawling down the muddy rows, searching for ripe berries. I ate about as many juicy, sun-warmed berries off the vine as I added to my box.

I think I made a total of about $75 that summer. And I couldn’t even look at strawberries for a long time after that summer, let alone eat them.

I got over it.

These Strawberry Scones are a perfect ode to early summer’s most wonderful crop. An adaptation of Alton Brown’s terrific scone recipe, they’re tender and flaky, not too sweet, and with lots of bites of juicy strawberry.

Ingredients

These strawberry scones use a pretty traditional scone recipe as the base. We have:

• Flour – I use all-purpose for an easy, tender scone. You can also use cake flour for ultra-tender strawberry scones.
• Sugar – Straight up white granulated sugar.
• Baking powder – For a little lift.
• Salt – Just a bit, to enhance the flavors, of course!
• Butter – I use unsalted butter, but you can use salted, just reduce the salt content by about 1/8 teaspoon. You want your butter nice and chilled, straight out of the fridge, for the most tender and flaky scones.
• Vegetable shortening – Helps guarantee a tender crumb. If you don’t have shortening on hand, you can use more butter.
• Heavy whipping cream
• Eggs – One for the scones, another to brush on top for a shiny lid that the sugar will adhere to.
• Vanilla – Optional, but I love the taste in scones and I think it pairs well with the strawberries.
• Strawberries – Whether fresh-picked or freshly bought, these are kind of a must for strawberry scones!

Adaptations/Variations

• For dairy-free scones, use full-fat canned coconut milk (mixed together so it’s well-incorporated) for the heavy whipping cream, and substitute chilled coconut oil or vegan butter for the butter.
• Strawberry Lemon Scones: Add the zest of a lemon to the dry ingredients and omit the vanilla. You can also save the lemon juice for a simple lemon glaze to drizzle over the top of your strawberry scones. Just mix together 1 cup of powdered sugar with about 2 tablespoons of lemon juice, adding a little more if needed until it’s a drizzling consistency.

How to Make Strawberry Scones

Making strawberry scones is really easy!

Just mix together the dry ingredients, cut in the butter and shortening, and then mix together the wet ingredients in a separate bowl. Dice up your strawberries. Then create a well in the dry ingredients, and add the wet ingredients + the berries.

Gently fold it all together until a dough just starts to form, then fold it out onto your countertop (that you’ve covered with flour) or another floured surface.

Gently fold together the dough with any additional flour, if needed, until it comes together.

Then, just form it into a round – about 2 inches tall, and 8-10 inches in diameter.

Cut those into 8 wedges, and transfer them to your baking sheet.

Brush with a beaten egg, sprinkle with sugar, and bake until golden, tender, and perfect!

Tips for Success

• Use chilled butter – Make sure your butter isn’t too warm. You want pockets of firm, cold butter in your dough for tender, flaky strawberry scones.
• Don’t overwork the dough – Mix JUST until a dough starts to form, then, after you’ve turned it out onto your floured surface, fold together JUST until the dough holds together and can be cut.
• Line your baking sheet – A sheet of parchment paper makes for easy clean-up.

How to Store Strawberry Scones

Keep strawberry scones in an airtight container or on a plate covered with plastic wrap at room temp for up to 3 days.

To freeze strawberry scones, wrap them up airtight and freeze for up to 3 months. Leave them at room temp for about an hour to thaw.

I hope you love these easy strawberry scones as much as we do! They’re such a great way to use up strawberries and are perfect for simple breakfasts or afternoon tea.

More Scone Recipes

• Brown Sugar Cinnamon Scones
• Cranberry Orange Scones
• Chocolate Cherry Scones
• Mini Vanilla Scones
• Starbucks Copycat Pumpkin Scones

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Strawberry Scones Recipe

Tender, not-too-sweet scones studded with juicy strawberries and topped with a little lid of crunchy coarse sugar. These scones are the perfect early-summer treat!

Keyword strawberry scones, summer scones

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 322kcal

Author Kare

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 4 tablespoons unsalted butter very cold
• 2 tablespoons vegetable shortening
• 3/4 cup heavy cream
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh strawberries hulled and diced
• 2 eggs one for the scones and one to brush on top
• Demerera, turbinado, or another coarse sugar for sprinkling on top; optional

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the 4 tablespoons of butter into cubes and add, along with the shortening, to the flour mixture.
• Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, lightly beat one egg with a fork, then whisk in the cream and vanilla.  Create a well in the center of the dry ingredients and pour the wet ingredients into it. Add the strawberries. Use a wooden spoon or a spatula to mix, just until dough starts to stick together.
• Turn dough out onto a well-floured work surface and knead gently until mixture forms a cohesive dough.  Roll dough into a 2-inch thick circle about 10 inches in diameter.
• Cut dough into 8 wedges. Carefully transfer them to an ungreased cookie sheet.
• Crack the remaining egg into a small bowl and whisk until blended. Use a pastry brush to apply some to tops of scones, then sprinkle with coarse sugar if desired.
• Place into oven and bake for 18-22 minutes, until the bottoms of the scones are golden brown.
• Remove pan from oven and allow scones to cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.

Notes

Dairy-free option

Substitute full-fat coconut milk, whisked together so it’s well-incorporated, for the heavy whipping cream. Substitute vegan butter or chilled coconut oil for the butter. 

Nutrition

Serving: 1g | Calories: 322kcal | Carbohydrates: 33g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 336mg | Potassium: 107mg | Fiber: 1g | Sugar: 8g | Vitamin A: 594IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

The post Strawberry Scones Recipe appeared first on Kitchen Treaty.

Whether you’re looking for the perfect Mother’s Day Breakfast idea or just craving tender, fluffy pancakes with loads of fresh fruit inside and out, I’ve got a fruit pancake for you!

From berries to peaches and from apples to bananas, these pancakes with fruit are arguably the BEST way to start your day.

Let’s dig in!

Table of Contents

• Banana Pancakes
• Apple Pancakes
• Berry Pancakes
• Citrus Pancakes
• Stone Fruit Pancakes
• Other Fruit Pancakes
• More Fruit Pancake Goodness

Banana Pancakes

Fluffy Banana Pancakes

Fluffy Banana Pancakes

These easy banana pancakes are sweet, decadent, and SO fluffy! This is the most popular pancake recipe on my website, and I think deservedly so – in my opinion, this is the ultimate banana pancake recipe.

Get the recipe

Banana oat Blender Pancakes

Banana Oat Blender Pancakes

These tender, hearty pancakes are full of flavor but are completely gluten-free AND vegan/dairy-free! Plus, the batter mixes up entirely in the blender. Just add blueberries, blackberries, or strawberries if you want 'em even fruitier. I love this fruit pancake recipe!

Get the recipe

Bananas Foster Pancakes

Bananas Foster Pancakes

If you're looking to level up your banana pancake game, Simply Stacie brings you these caramelized and buttery Bananas Foster Pancakes! These decadent pancakes are surprisingly easy to make.

Get the recipe

Banana Split Pancakes

Banana Split Pancakes

These fluffy and hearty oatmeal pancakes from Peas and Crayons are topped generously with bananas, strawberries, and a scattering of dark chocolate chips. Yum!

Get the recipe

Apple Pancakes

Apple Ring Pancakes

Apple Ring Pancakes

These golden buttery pancakes have whole apple rings baked right inside them! They taste like an apple fritter and are perfect for the apple lovers in the house.

Get the recipe

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Homemade Hooplah brings you these buttery, old-fashioned cinnamon pancakes piled high with tender apples in a cinnamon syrup glaze. These apple pancakes are perfect for fall but no way will I confine them to just one season – these are too good!

Get the recipe

German Apple Pancakes

Caramelized German Apple Pancake

Puffy Dutch baby pancakes are made in a skillet – they taste sort of like a cross between a traditional American pancake and a crepe. This version from I Heart Eating, with caramelized apples, lacy golden edges, and a dusting of powdered sugar, levels up the puff pancake for sure!

Get the recipe

Berry Pancakes

Blueberry Pancakes

Blueberry Pancakes

Blueberry pancakes are a classic for a reason, and I Heart Naptime has perfected them! They're fluffy, light, and tender, and generously studded with fresh juicy blueberries.

Get the recipe

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

Adding tart lemon to blueberry pancakes makes them even better! This version from Quiche My Grits are fluffy, golden, and full of flavor.

Get the recipe

Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

Layer buttermilk pancakes with loads of juicy strawberries in the middle, and top generously with whipped cream for a pancake version of strawberry shortcake!

Get the recipe

Strawberry Sheet Pan Pancakes

Strawberry Sheet Pan Pancakes

If you're feeding a crowd or too short on time to be tied to the griddle, these sheet pan pancakes from Recipe Runner are a genius way to get your pancake fix! I love that these are studded with gorgeous juicy strawberries and dusted with powdered sugar. Cut into squares and enjoy!

Get the recipe

Raspberry Swirl Pancakes

Raspberry Swirl Pancakes

These unique pancakes from Chocolates and Chai are a literal twist on the standard fruity pancake! A homemade raspberry syrup is swirled into buttery pancakes right ton the griddle for a unique and tasty raspberry pancake.

Get the recipe

Mixed Berry Dutch Baby Pancake

Mixed Berry Dutch Baby Pancake

This puffy Dutch Baby pancake from Homemade Hooplah brings all the berries together, perfect for the berry lovers in your family.

Get the recipe

Citrus Pancakes

Orange Buttermilk Pancakes

Orange Buttermilk Pancakes

With both the zest and juice from oranges, these citrus pancakes from Muy Bueno are sure to be your morning's bright spot! These tender buttermilk pancakes are so fresh and sunshiney.

Get the recipe

Citrus Poppyseed Almond Flour Pancakes

Citrus Poppy Seed Almond Flour Pancakes

These fluffy gems from The Bojon Gourmet are as gorgeous as they are delicious! They're gluten-free with an easy dairy-free option, super tender, flavored with citrus zest and poppy seeds. So pretty! Garnish with a variety of citrus slices for the most gorgeous presentation.

Get the recipe

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

The combo of lemon and ricotta in these fluffy pancakes from Modern Honey is a sure winner! Serve with lemon curd and whipped cream to take them over the top.

Get the recipe

Lemon Ricotta Pancakes with Raspberry Syrup

Lemon Ricotta Pancakes with Raspberry Syrup

Fluffy, lemony pancakes baked buttery and golden brown, with a gorgeous and delicious raspberry syrup drizzle over the top. These pancakes from Christina's Cucina are fruit pancake perfection!

Get the recipe

Key Lime Pie Pancakes

Key Lime Pie Pancakes

Key lime pie for breakfast?! Sign me up! These key lime flavored pancakes from Peas and Crayons are ultra fluffy and so full of bright and zesty flavor.

Get the recipe

Stone Fruit Pancakes

Cherry Pancakes

Cherry Pancakes

Cherries and chocolate come together in a decadent pancake from The Littlest Crumb. With cherries pureed into the batter plus more cherries and chocolate drizzled over the top, these pancakes are over-the-top amazing!

Get the recipe

Peach Pancakes

Peach Pancakes

Summer perfection! Make the best of late summer produce with Slow the Cook Down's peach pancakes. Golden fluffy buttermilk pancakes are stuffed with juicy diced peaches, then served with a dollop of whipping cream. YUM.

Get the recipe

Mango Pancakes

Mango Pancakes

Chisel & Fork brings you a tropical spin on fruit pancakes with these mango pancakes. Fresh mangos are pureed in the batter for mango taste in every bite.

Get the recipe

Other Fruit Pancakes

Cranberry Pancakes

Cranberry Sauce Pancakes

This one's a little out there – I created it many years ago – but I still love it! Leftover cranberry sauce, mixed in with pancake batter, is surprisingly good!

Get the recipe

Hummingbird Pancakes

Hummingbird Pancakes

Hezzi D's Recipe Box brings hummingbird cake flavors to a pancake recipe. Buttery pancakes filled with pineapple and banana, plus praline pecans and pineapple syrup. These fruity pancakes are definitely worthy of a special occasion.

Get the recipe

Fluffy Toasted Coconut Pancakes

Fluffy Coconut Pancakes

If you're looking for a dairy-free fruity pancake, this one's perfect! These fluffy coconut pancakes from Chew Out Loud are full of rich toasted coconut but are a lighter spin on traditional pancakes.

Get the recipe

More Fruit Pancake Goodness

• These Swedish Pancakes are wonderful with jam or just about any kind of fresh fruit you like!
• Just look at all of these fruit pancake recipes on PancakeRecipes.com! Yummm.
• These Protein Pancake Bowls from The View From Great Island are a unique twist on pancakes, and you can add any fruit you want!

The post 25+ Fruit Pancake Recipes appeared first on Kitchen Treaty.

These gluten-free lemon cookies are the perfect cookie for spring – bring on Easter, Mother’s Day, or just your sunny day citrussy cookie craving.

Table of Contents

• The Story Behind the Recipe
• Almond Flour Lemon Cookies Ingredients
• How to Make Almond Flour Cookies

The Story Behind the Recipe

One of my top recipes is this almond flour chocolate chip cookie recipe – a soft-baked, melt-in-your-mouth gem of a cookie that is surprisingly gluten-free, dairy-free, relatively low in sugar, and ridiculously easy to whip up. It’s a fave in our family, and I’ve been wanting to create a lemon variation for awhile.

Done!

Almond Flour Lemon Cookies Ingredients

If you’ve ever baked lemon-flavored goodies before, you undoubtedly know it can be tough to get the lemon flavor to shine through. These cookies make use of zest, lemon extract, and juice (in the glaze) for a nice lemony pow. The cookie itself has more subtle lemon flavor, but that seriously zingy glaze on top is what really makes it happen.

Together they make for a pretty darn glorious lemon cookie situation – soft, sweet, and melt-in-your mouth goodness.

• Coconut oil – This is the perfect oil for almond flour cookies. It melts smooth and mixes up perfectly, then firms up for an excellent lemon cookie.
• Sugar – Plain ol’ white granulated sugar.
• Lemon zest & juice – From one large fresh lemon. The zest is for the cookies, the juice is for the glaze.
• Eggs – large ones!
• Lemon extract – To guarantee lots of lemon flavor. You can leave it out for a more subtle lemon flavor. The cookies will still be good! Just not extra super lemony.
• Almond flour – Go with blanched almond flour for the best lemon almond flour cookies.
• Baking soda – A leavener to help the cookies rise a bit.
• Salt – I like fine-grain sea salt for these cookies to highlight the flavors.
• Powdered sugar – For the sweet lemony glaze.

How to Make Almond Flour Cookies

These cookies come together so, so easily – so much easier than traditional cookies.

Simply melt some coconut oil and mix it in with the sugar, lemon zest, lemon extract, and eggs. Then stir in the almond flour, baking powder, and salt.

One bowl. So easy.

Scoop out the dough, press down a bit with your fingers, and bake.

Once they’ve cooled, dip the cookies in your lemon glaze and let it harden.

Good to go!

If you’ve been looking for the ultimate gluten-free lemon cookie recipe that’s dairy-free too, I hope you feel the same way I do about these almond flour lemon cookies – my search stops here!

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Almond Flour Lemon Cookies

These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness – and ridiculously easy, too!

Keyword almond flour lemon cookies, dairy free lemon cookies, gluten free lemon cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 149kcal

Author Kare

Ingredients

• 1/4 cup coconut oil melted
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest from one large organic lemon you’ll juice the lemon for the glaze
• 2 large eggs
• 2 teaspoons lemon extract
• 3 cups blanched almond flour**
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• Glaze
• 1 1/2 cups powdered sugar
• 3-4 tablespoons lemon juice from the zested lemon

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
• If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted – don’t let it get too hot, or it’ll cook the eggs! Set aside.
• In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
• Add the almond flour, baking soda, and salt. Stir well until combined.
• Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it’s one of my favorite kitchen tools!
• Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
• Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
• Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
• Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
• Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 8mg | Fiber: 2g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Almond Flour Lemon Cookies appeared first on Kitchen Treaty.

And I still feel the way after the second, third, fourth, and (infinity) times I’ve made this one. I TRULY LOVE THESE WAFFLES.

And bonus? They’re vegan! Yet total crowd-pleasers! And no complicated ingredients here, nuh uh. These Almond Butter Waffles are so, so easy, and with just a handful of ingredients to boot. Perfect.

They’re based off of my Light & Crispy Vegan Waffles, another super easy yet crowd-goes-wild recipe. I do love those waffles, but sometimes I’m craving waffles with a little more heft – a bit heartier. So I thought I’d throw some almond butter and a banana into the mix and oooooh yeah. New fave right here.

They cook up crispy and golden brown. I love them with slices of banana, pure maple syrup, and a drizzle of warmed almond butter. I’ve even thrown a few hemp seeds on top for a bit of added nutrition. Well, not literally thrown – that sounds messy. And angry. And these waffles make me anything but angry. SO GOOD.

More Banana Breakfast Goodness

• These fluffy banana pancakes are a more traditional banana pancake recipe but definitely worth a try!
• Banana Oat Blender Pancakes are so easy and taste fantastic! I have a blueberry version too.
• Super Moist Vegan Banana Bread Muffins are such a delicious banana breakfast!
• This Banana Walnut Oatmeal recipe cooks up fast and easy in your electric pressure cooker.

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Crispy Almond Butter Waffles

Light and crisp yet hearty and full-of-flavor. Friends, meet my new favorite waffle.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Kare

Ingredients

• 1 medium ripe banana
• 3 tablespoons almond butter
• 1 14-ounce can full-fat coconut milk
• 3 tablespoons dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Topping ideas:

• Vegan butter
• Banana slices
• Almond butter
• Pure maple syrup
• Hemp seeds

Instructions

• In a large bowl, mash together banana and almond butter. Whisk in coconut milk, brown sugar, and vanilla.
• Set a sifter over the bowl. Add flour, baking powder, cinnamon, and salt. Sift into the wet ingredients.
• Stir with a spatula until incorporated, but don’t over-stir!
• Cook according to waffle maker instructions.
• Serve with assorted toppings!

The post Crispy Almond Butter Waffles appeared first on Kitchen Treaty.

These dairy-free and eggless waffles are light and crispy and a definite crowd pleaser, whether everyone is vegan or not.

Table of Contents

• About The Recipe
• The Story Behind the Recipe
• Dairy-Free & Eggless Waffle Ingredients
• How to Make Vegan Waffles
• How to Store, Freeze, & Reheat Vegan Waffles
• More Dairy-Free Waffles & Pancakes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

About The Recipe

This is the kind of recipe I love – the kind that is irresistibly delicious first, and vegan second. It’s the kind of waffle recipe that’s going to please everyone – dairy-free or not.

These are waffles without eggs or dairy – and they’re the kind of waffle recipe that proves you don’t need traditional ingredients to end up with the best waffles ever.

Readers say …

“This is the best waffle recipe I’ve ever tried! Crispy, flavorful, neither dense nor airy, and the batter produces great waffles even if you keep it for a few days. Thanks so much for sharing this recipe!”

– Kim

The Story Behind the Recipe

I learned the base recipe through the plant-based culinary course I’m taking – I was shocked by how delicious the waffles were! I tweaked this eggless waffle recipe ever-so-slightly, messing a bit with the quantities and adding vanilla to the equation, and have been making them ever since.

I love how the coconut milk works in these waffles, lending enough fat to crisp the edges beautifully. No butter or other dairy needed.

Basically, these waffles are a glorious, crowd-pleasing, light-and-crispy, perhaps even life-changing treat. Is “life-changing” taking it too far?

Naaaah.

Dairy-Free & Eggless Waffle Ingredients

So what makes this dairy-free waffle recipe amazing? It’s not a complicated list of stuff you’ve never heard of. It’s not a secret ingredient, either, unless you count the coconut milk, which provides the liquid and the fat needed for amazing waffles.

This recipe, in fact, has a seriously simple and almost logic-defying list of ingredients:

• All-purpose flour
• Granulated sugar
• Baking powder
• Sea salt
• Coconut milk
• Pure vanilla extract (vanilla bean if you prefer)
• Yep, that’s it!

How to Make Vegan Waffles

Just mix the coconut milk and vanilla together, then stir in the remaining ingredients. One bowl – so simple!

How to Store, Freeze, & Reheat Vegan Waffles

Allow leftover waffles to cool and place in an airtight container. Refrigerate for up to 3 days.

To freeze these dairy-free waffles, line them up on a large baking sheet and place in the freezer. Once frozen, transfer the waffles to a freezer bag or airtight container. Freezing them individually first will help ensure that they don’t stick together.

Reheat on a warm griddle, or, for the crispest waffles, try the toaster or toaster oven.

More Dairy-Free Waffles & Pancakes

• These Vegan Banana Almond Butter Waffles are crispy-edged and so hearty.
• If you’re craving pumpkin pancakes, I have a couple of recipes for you – my original Fluffy Pumpkin Pancakes (with a dairy-free option), or these Vegan Pumpkin Pancakes. Both perfect for fall!
• Blender pancakes are so amazing! These pancake recipes feature oat flour and are fully dairy-free, vegan, and gluten-free – plus they whip up in and pour from your blender pitcher. Here’s the fabulous Banana-Oat version and another one with blueberries.
• Fluffy Banana Pancakes are a more classic banana-buttermilk pancake recipe. This one has a dairy-free option that’s as delicious as the original.

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Light & Crispy Vegan Vanilla Waffles (Eggless & Dairy-Free)

Golden-brown, crispy, light, tender, and full of flavor. Vegan, dairy-free, and super simple to make with only 6 ingredients and 1 bowl!

Keyword dairy free waffles, vegan waffles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 waffles

Calories 325kcal

Author Kare

Equipment

• Waffle maker

Ingredients

• 1 14-ounce can full-fat coconut milk about 1 3/4 cups
• 2 teaspoons pure vanilla extract or one vanilla bean, split and scraped -or- 2 teaspoons vanilla bean paste [affiliate link]
• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt I like fine-grain sea salt for this recipe
• Your favorite cooking spray if needed

Topping ideas:

• Pure maple syrup
• butter vegan or otherwise – whatever you like!
• Fresh berries

Instructions

• Preheat your waffle maker.
• If the coconut milk is solidified, place it into a small saucepan and set over low heat. Heat just until liquid, but not warm.
• Pour coconut milk into a large mixing bowl. Scrape the pulp of the vanilla bean into the coconut milk (discard the pod) or add vanilla bean paste or extract. Stir to combine.
• Add the flour, sugar, baking powder, and salt. Stir gently with a wooden spoon just until combined (if you overmix, you risk making the waffles tough; don’t worry, a few lumps are okay).
• Spray your preheated waffle maker with cooking spray, if using. Pour batter into your waffle maker according to manufacturer instructions, as waffle makers vary. My waffle maker takes a heaping 1/3 cup per side.
• Cook until golden brown, as per your individual waffle maker.
• Serve with pure maple syrup, butter (or vegan butter), fresh berries, or anything else you’d like!

Notes

Storage notes:

Allow leftover waffles to cool and place in an airtight container. Refrigerate for up to 3 days.

To freeze these dairy-free waffles, line them up on a large baking sheet and place in the freezer. Once frozen, transfer the waffles to a freezer bag or airtight container. Freezing them individually first will help ensure that they don’t stick together.

Reheat on a warm griddle, or, for the crispest waffles, try the toaster or toaster oven.

Nutrition

Serving: 2waffles | Calories: 325kcal | Carbohydrates: 67g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 241mg | Fiber: 2g | Sugar: 23g

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