You don’t need dairy to get the best buttermilk pancakes! Here’s how to make the BEST pancakes without milk.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Dairy-Free Buttermilk Pancakes
• Tip for Success
• More Pancake Recipes

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

The Story Behind the Recipe

There were a few years there where I had to cut dairy completely out of my diet because I had developed a sensitivity to it (weirdly, food sensitivity tests pointed to whey as the culprit).

Putting the kibosh on dairy was so hard to do – way harder than cutting out meat when I became a vegetarian. Dairy is in everything!

I’m back to being able to eat dairy, but only a small amount. So I still like to create dairy-free recipes – plus, the feedback I have received over the years for my dairy-free recipes has been really positive. There is a huge need out there for recipes without dairy!

Our “house pancake” recipe has, for years, been a slight variation of this “Melt in Your Mouth” Buttermilk Pancakes recipe from Oh Sweet Basil. This is such a great classic pancake recipe, and my family loves them.

So I thought I’d use that recipe as a jumping off point for these dairy-free pancakes. The result is a fluffy, tall, full of flavor dairy free pancake that is off-the-charts good!

Ingredients

• Plant-based milk – For oat milk pancakes, I’m a huge fan of Oatly brand oat milk. Almond milk pancakes are also great – most any brand of unsweetened almond milk will work well. I haven’t tried soy milk, but I’m sure that would be delicious!
• Apple cider vinegar – You mix this with the milk to create “buttermilk.” Plain white vinegar or lemon juice will work as the acid too.
• Flour – I use all-purpose flour for the fluffiest, lightest dairy free pancakes, but you can swap in 1/2 or 100% whole wheat flour for a heartier option.
• Sugar – A bit of sweetness really helps gives these pancakes more flavor.
• Baking powder & baking soda – The combo gives these fluffy pancakes a good amount of “lift.”
• Salt – Important for flavor. I like fine-grain sea salt best in pancakes.
• Eggs – Two large eggs.
• Vanilla extract – I love pure vanilla extract in my pancakes. .
• Coconut oil – I use this in place of the butter to help create nice tender pancakes without dairy. I like to add some to the griddle, too, to help keep the pancakes from sticking and to give them nice crisp edges.

Adaptations/Variations

• Vegan option: Make these fully vegan by replacing the eggs with a flax “eggs.” Mix 2 tablespoons ground flaxseed with 1/2 cup lukewarm water and let it sit for 5 minutes to thicken, then mix it in instead of the eggs.
• Dairy-free blueberry pancakes: Spread the pancakes on your griddle then plop a few fresh blueberries on top of each one. Flip, finish cooking, and enjoy!
• Dairy-free chocolate chip pancakes: Mix in 1/2 cup of mini chocolate chips.

How to Make Dairy-Free Buttermilk Pancakes

First, you’ll want to make your dairy-free buttermilk. Mix your plant-based milk with the vinegar and let it sit for about 5 minutes until it curdles and thickens.

Next, mix together your dry ingredients.

Melt your coconut oil. Beat your eggs with the buttermilk, then drizzle the coconut oil in slowly while whisking it (this helps to ensure that the warm coconut oil doesn’t cook the eggs).

Let the batter sit for a few minutes so that it thickens and gets a bit bubbly. This is key to a fluffy pancake!

Heat up your griddle and add a little coconut oil. Scoop pancake batter on and smooth it into a round shape. Cook until the edges begin to appear dry, the tops begin to form bubbles, and a peek underneath the pancakes reveals a nice golden color.

Flip, cook on the other side, and serve!

Tip for Success

• Do the sizzle test. To make sure your griddle is hot enough for your pancakes, flick a couple of water droplets onto the griddle. If they dance around and sizzle, the griddle is ready to go!

I hope these dairy-free pancakes can become a family staple recipe for you just like they’ve become ours! Enjoy!

More Pancake Recipes

• Fluffy Pumpkin Pancakes (with dairy-free option)
• Fluffy Banana Pancakes (with dairy-free option)
• Banana Oatmeal Blender Pancakes
• Applesauce Pancakes

Print

Fluffy Dairy-Free Buttermilk Pancakes Recipe

No dairy needed to make fluffy, full of flavor pancakes! Just use plant-based milk to make your "buttermilk" and coconut oil for a crispy-edged, tall and fluffy, perfectly golden batch of pancakes.

Keyword almond milk pancakes, dairy free pancakes, oat milk pancakes, pancakes without dairy

Servings 12 pancakes

Calories 147kcal

Author Kare

Ingredients

• 2 cups oat milk or another unsweetened plant-based milk like almond milk or soy milk
• 1 tablespoon apple cider vinegar can sub white vinegar or lemon juice
• 2 1/4 cups all-purpose flour 270 grams
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt I prefer fine-grain sea salt
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons melted coconut oil + more for the griddle

Instructions

• Make the buttermilk by mixing the milk with the apple cider vinegar. I add the vinegar to a liquid 2-cup measuring glass then add the milk and mix. Set aside for about 5 minutes to form the "buttermilk."
• In a medium-size bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another medium-size bowl, beat the egg until well-blended. Add the vanilla and buttermilk. Slowly pour in the coconut oil while whisking to help it blend well instead of cooling and solidifying in one chunk.
• Pour the wet ingredients over the dry ingredients and mix together JUST until combined. A few streaks and lumps of flour are fine; the key is to not over-mix, which will give you tough pancakes.
• Let the batter rest 5-10 minutes to help the flour absorb some of the liquid and so that the baking powder can have a bit time to activate. This helps make pancakes fluffy.
• Meanwhile, preheat your griddle or a large non-stick skillet over medium heat.
• Add a teaspoon or two of coconut oil to the hot griddle and pour batter onto the griddle in approximately 1/3 cup scoops. Cook for a minute or two, and once bubbles begin to form in the pancakes, the edges start to look dry, and a peek underneath reveals golden brown pancakes, flip them and cook them the other side for another minute or so until golden and cooked through.
• Serve with dairy-free butter and syrup.

Notes

Adapted from Oh Sweet Basil’s Melt-in-Your-Mouth Buttermilk Pancakes

Vegan option:

Make these fully vegan by replacing the eggs with a flax “eggs.” Mix 2 tablespoons ground flaxseed with 1/2 cup lukewarm water and let it sit for 5 minutes to thicken, then mix it in instead of the eggs.

Nutrition

Serving: 2pancakes | Calories: 147kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 386mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 122IU | Calcium: 105mg | Iron: 2mg

The post Dairy-Free Buttermilk Pancakes Recipe appeared first on Kitchen Treaty.

They truly taste melt-in-your-mouth divine, and – bonus! – they’re actually much easier to make than traditional chocolate chip cookies!

Remember those soft-baked chocolate chip cookies you’d buy in the snack food aisle? Bendy, pliable, perfect for sinking your teeth into one. Or – ahem – seven. These cookies totally remind me of those.

They’re melty, bendy little gems that satisfy your chocolate chip cookie craving while also being gluten-free, dairy-free, and surprisingly low in sugar and carbohydrates.

Did you ever think that gluten free, dairy free chocolate chip cookies would look like this?!

Almond Flour Chocolate Chip Cookies Ingredients

A surprisingly short list of ingredients makes up these almond flour cookies:

• Coconut oil – solid, but almost melty
• Pure maple syrup – use grade A for a sweet boost without maple flavor, or grade B for lots of rich maple flavor.
• An egg
• Vanilla extract – because of course!
• Almond flour – a finely ground almond flour or meal made from blanched almonds works best for this recipe (we really like this one)
• Baking soda
• Sea salt
• Mini chocolate chips

How to Make Them

All you do is stir the coconut oil and pure maple syrup together, then stir in the egg, almond flour, baking soda, salt, vanilla, and – of course! – chocolate chips.

I love to use mini chocolate chips in this almond flour chocolate chip cookie recipe because I love how they add sweetness throughout the entire cookie and just make them seem so much more chocolatey. Chocolatey is good!

What Do These Cookies Taste Like?

So: expectations. Almond flour chocolate chip cookies are not your typical chewy chocolate chip cookies.

Instead, they’re soft and bendy and they melt in your mouth and – yes! – they’re really, really tasty. The almond flour does give them a bit more texture than your typical chocolate chip cookie, but we love it.

If you’re in need of a gluten free chocolate chip cookie recipe (or dairy-free chocolate chip cookies) (or both!) and you’re tired of sandy, dry cookies, give these a try – they’re anything but.

And! If you’re eating low carb, and looking for low carb almond flour chocolate chip cookies, you may have just found what you’re looking for.

More Delicious Dairy-Free Deserts

• This Dairy-Free Banana Bread is the ultimate banana bread recipe!
• Vegan PB & J Thumbprints are another melt-in-your-mouth gem.
• These Almond Flour Lemon Cookies are very similar – just lemony and frosted! Mmm.

More Chocolate Chip Cookie Recipes

• Healthy Loaded Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

Print

Soft-Baked Almond Flour Chocolate Chip Cookies Recipe

These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 16 cookies

Calories 101kcal

Author Kare

Ingredients

• 2 tablespoons solid coconut oil
• 3 tablespoons pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups almond flour*
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup mini semi-sweet chocolate chips + more for topping if desired we like Enjoy Life dairy-free chocolate chips for a fully dairy-free cookie

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
• Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
• In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
• Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
• Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
• Cookies keep well in an airtight container at room temperature for 4-5 days.

Notes

* Flour note: I have used both almond flour and almond meal with success, but a finely ground product made with blanched almonds tends to produce the best cookies

More recipe notes (most recent update 2/27/2024)

For a crispier cookie, cook for 2-3 minutes longer.

Substitutions

• Butter can be substituted for the coconut oil. Just make sure it’s room temperature so it’s soft and easy to stir. And, of course, the cookies will no longer be dairy-free – unless you use dairy-free butter (readers have reported using Earth Balance with success).
• One reader shares that they swapped canola oil in for the coconut oil because they don’t like coconut, and that the cookies turned out great! 
• I’ve swapped the chocolate chips for fresh blueberries and it’s a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success. 
• One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect. 
• Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg. 
• To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well. 

 

Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 55mg | Fiber: 2g | Sugar: 7g

The post Almond Flour Chocolate Chip Cookies Recipe 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!

Print

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.

I know, I know. There are so many “best ever” and “better than” claims out there. I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it up with a full arsenal of disclaimers. Which is kind of typically me. Disclaimer girl.

But here’s the deal with these Better-Than-Starbucks Pumpkin Scones.

Obviously I didn’t conduct a nationwide taste test, but I did conduct a family-wide taste test, and the results were unanimous: This recipe, while inspired by Starbucks pumpkin scones, resulted in a pumpkin scone that actually was preferred over Starbucks.

Like, I literally brought home a Starbucks pumpkin scone and sat it next to this homemade pumpkin scone recipe and we tasted both and the homemade version won hands down.

Now, I will say that I only set out to make a duplicate of Starbuck’s most popular scone because it’s fall and hello pumpkin. I also wanted it to be a dairy-free pumpkin scone recipe because I’m a dairy avoider these days. Do the coconut oil and coconut milk make these better than Starbucks, at least according to my family? I don’t know, I really don’t.

I just know these scones are the bomb. Dot com. Or something like that.

Tender, pumpkiny, indulgent – pumpkin spice and everything nice. And perfect with a cuppa first thing in the morning. (Cuppa = coffee, in case that was too obtuse. Or too obnoxious. Either way, I apologize).

So here’s the key when you make scones: DO NOT OVERWORK THE DOUGH! Seriously, to keep your scones super duper tender, you practically mix the dough together on your countertop or whatever surface you’re shaping and cutting it on.

Here’s what I do.

I mix the dry ingredients together, then cut the coconut oil in. I use a pastry blender, but you can use knives or your fingers.

Then I add the wet ingredients and work it together – just a little bit! In the bowl.

My process shots aren’t the prettiest, are they? Stay with me.

THEN I dump it on the (clean and slightly floured) countertop.

And then I work it together – only as much as I need to! And shape it. In this case, into a square. And then I cut into six rectangles.

What shape are Starbucks pumpkin scones where you are? Here, they’re rectangular. So I made these copycats rectangular. But you can easily pat your dough into a round shape and cut your pumpkin scones into wedges. Totally fine! Whatever floats your scone! Or something like that.

After they come out of the oven, I let them cool. And then it’s about the glaze.

The double glaze situation is also a direct copy of what Starbucks does. For my pumpkin scone recipe, I brush with vanilla glaze then I doctor up what’s left with cinnamon and turmeric. Yep, turmeric. That’s how we get a bit of fall-ish color without having to resort to food coloring. Don’t worry, you can’t taste it.

These are great to make ahead and freeze. Just refrain from adding the glaze until they’re thawed and ready to serve. I’m thinking Thanksgiving morning breakfast, are you? Okay, okay, fine. Let’s get through Halloween first.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Print

Better-Than-Starbucks Pumpkin Scones Recipe

Ahhh … autumn in a pastry, right here. Tender, tasty, and these scones just happen to be dairy-free too!

Course Breakfast

Cuisine American

Keyword scones

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 scones

Calories 467kcal

Author Kare

Ingredients

Pumpkin scones:

• 2 cups all-purpose flour + a little more for shaping/cutting
• 1/2 cup granulated sugar
• 1/2 teaspoon fine-grain sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/3 cup solid coconut oil*
• 1/2 cup canned pumpkin puree
• 1/4 cup full-fat coconut milk see note**
• 1 large egg

Vanilla icing:

• 1 cup powdered confectioners sugar
• 2 tablespoons water
• 1/2 teaspoon vanilla extract vanilla bean paste, or vanilla bean powder

Cinnamon icing:

• 3 tablespoons of the vanilla icing
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric

Instructions

• Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Set aside.
• To a large mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
• Plop in the coconut oil and, using a pastry blender (or two butter knives or your hands), work the coconut oil into the flour until the mixture resembles coarse crumbs.
• To a medium bowl, add the pumpkin puree, coconut milk, and egg. Whisk together.
• Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together. Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking. Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square. It should be a bit wet but not overly sticky – add a bit more flour if it is.
• Cut the square in half and then each half into three rectangles.
• Transfer the rectangles to your baking sheet.
• Bake about 15 minutes, until puffed, lightly browned on top, and – I feel silly describing this – but how I really know is when they look a bit dry when you peer into the little cracks.
• Remove from oven and transfer to a wire rack. Let cool completely.
• Now glaze! In a small bowl, mix together the powdered sugar, water, and vanilla. Just keep stirring, just keep stirring, until the icing is a spreadable consistency. If it’s too thick, add a few more drops of water. If it’s too thin, add more powdered sugar. Transfer three tablespoons of the icing to a small bowl and set aside – this will be used for the cinnamon icing.
• Use a pastry brush to liberally spread the icing over the scones. If it seems a bit messy/thick at first, don’t worry – it’ll smooth on out and look divine momentarily.
• Now make the cinnamon icing. Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well. Transfer to a plastic baggie and squeeze the icing to one corner. Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.
• Enjoy now or let sit for a bit longer to let the glaze harden.
• Scones keep well at room temperature for 3-4 days, though they definitely don’t last that long around here.

Notes

* If your coconut oil is not in solid form, place it in the refrigerator for a bit to help it solidify.

** If the content of your can of coconut milk are separated, be sure to stir it all together and THEN measure it out.

Adapted from Shugary Sweets (who adapted from The Shoebox Kitchen who adapted from Sweet Peas Kitchen who adapted from Brown-Eyed Baker who adapted from We [Heart] Food and I think it ends there. Whew!)

Nutrition

Serving: 1scone | Calories: 467kcal | Carbohydrates: 60g | Protein: 11g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 520mg | Potassium: 401mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3416IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 3mg

The post Better-Than-Starbucks Pumpkin Scones Recipe appeared first on Kitchen Treaty.

When you smile at your granola, your granola smiles back at you!

Okay, so here’s the deal. I wanted a granola with a bit of amped-up protein power, and I’d seen peanut butter added to the mix in the past. So why not give almond butter a chance?

I admit I was a bit doubtful when I stirred the almond butter into the oats. Not going to lie, I’ve had a few soggy-ish test batches of granola in my life. But I was happily surprised when this Cinnamon Almond Butter Granola was absolutely crunchy, perfect granola goodness the very first time around. I took the batch to a girl’s weekend, and it was well-received.

That was over a year ago. I’m so prompt when it comes to sharing recipes.

That’s okay. A year gave me time to tweak and perfect and make this cinnamon almond butter granola recipe just right.

Really, it’s super simple. Gently warm coconut oil, honey, and almond butter over the stove. Grab a big bowl and combine your rolled oats, cinnamon, coconut, and sliced almonds.

Pour the almond butter mixture over the oats, stir, spread on a cookie sheet, and bake.

Have I ever mentioned how glorious homemade granola makes your house smell? Oh my. It’s amazing.

(This almond butter granola also tastes glorious. And it’s glorious to have in my pantry for quick snacks and breakfast. Glorious granola is probably what I should call it, but now I’ve used the word “glorious” so much that the word has officially lost all meaning.)

Make some. Eat some. Be happy. Granola!

That’s probably all I really needed to say. Here’s the recipe!

More Granola Recipes

• How to Make Granola – base recipe
• Mango Pepita Granola
• Cherry Hazelnut Granola
• Honey Almond Quinoa Granola
• Muesli – not actual granola, but very granola-like!

Print

Cinnamon Almond Butter Granola

Crunchy-sweet, hearty, and super easy – this homemade granola is a winner. Love it for easy snacks and quick breakfasts.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 1/2 cup honey
• 1/3 cup coconut oil
• 1/3 cup almond butter
• 1/4 teaspoon fine grain sea salt
• 3 cups rolled oats
• 3/4 cup unsweetened shredded coconut
• 1 1/2 cups sliced raw almonds
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 325 degrees Fahrenheit. Set out one large or two medium rimmed baking sheets.
• Place honey, coconut oil, almond butter, and salt in a small saucepan set over low heat. Cook until coconut oil is melted and the mixture is warmed through, 3-4 minutes.
• Meanwhile, to a large mixing bowl, add the oats, coconut, almonds, and cinnamon. Stir to combine.
• Pour the almond butter mixture over the oat mixture. Stir until the dry ingredients are well-coated.
• Spread in a thin layer on your baking sheet(s).
• Place in oven and cook, stirring every 10 minutes, until lightly golden and fragrant, 25 to 30 minutes.
• Remove from oven and let cool on baking sheet. Transfer to an airtight container and store at room temperature. Keeps well for weeks!

The post Cinnamon Almond Butter Granola appeared first on Kitchen Treaty.

But when it comes to free-form tarts like galettes and crostatas, I seem to be extra … shall we say … challenged in making them pretty. So I not only do I fully embrace the rustic, I basically use it as a crutch.

So, you know. This Rustic Sweet Potato & Beet Galette isn’t just rustic, it’s seriously rustic. Rustic central. Rusticpalooza. You get my drift.

But also? It’s deeeeelicious. Extra e’s, italicized delicious. I refrained on all-caps because I had to stop somewhere.

Anyway! Here’s what we’ve got. A coconut-oil-based pie crust (no dairy here), flecked with dried herbs to give it a bit of pep. Tender, super thinly sliced sweet potatoes and beets. Which, by the way, really have the potential to be STUNNING if you’re better at making these things than I am. If not, I still think they look nice.

So, we’ve got that pie crust, and we have our veggies.

We give it all a good brush with olive oil and a sprinkle of coarse salt and into the oven it goes.

And then, possibly the best part (okay, aside from the crust), is we brush it when it’s blazing-hot just out of the oven with this fresh parsley, olive oil, and fresh garlic business that just … gah. Makes this thing over-the-top delicious. Wait. I mean deeeeelicious.

This recipe is a bit fussier than most of my recipes, thanks to that homemade crust. Of course, it could just be that I am a pie/galette crust novice, but rolling and shaping and getting it just right feels like a chore to me. TOTALLY WORTH IT, promise, because this crust is out-of-this-world yummy.

This is one of those recipes that may be vegan but it should well impress the heck out of anyone who’s not. And remember, because “rustic” is in the name, basically you can’t go wrong!

More Beet Recipes

• Roasted Beet Hummus
• Roasted Beet & Goat Cheese Salad
• Natural Easter Egg Dye

Print

Rustic Sweet Potato & Beet Galette

Thinly sliced sweet potatoes and ruby-red beets top a tender sea salt and herb coconut oil crust. This vegan entree is definitely worthy of a spot at your holiday table – and the best part is you don’t have to worry about making it look perfect. The more rustic the better!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Calories 478kcal

Author Kare

Ingredients

Sea Salt & Herb Coconut Oil Crust

• 3-6 tablespoons ice cold water
• 2 cups 272 g white whole wheat flour + a little more for rolling
• 1 teaspoon dried Italian herb seasoning
• 1 teaspoon fine-grain sea salt
• 2/3 cup 160 g coconut oil (solid/scoopable, NOT MELTED)

Filling

• 1 medium sweet potato peeled and very thinly sliced*
• 2 medium beets peeled and very thinly sliced*
• 2 tablespoons olive oil
• Pinch + 1/4 teaspoon coarse sea salt or kosher salt divided

Parsley-Garlic Topping

• 2 tablespoons olive oil
• 1 medium clove garlic finely chopped
• 3 tablespoons finely chopped parsley either curly or flat – both work
• 1/8 teaspoon kosher salt or sea salt

Instructions

• Preheat oven to 375 degrees Fahrenheit. Brush a little olive oil on a large baking sheet.
• Make the crust. Fill a bowl with 6 tablespoons water. Add 3-4 ice cubes and stir. Set aside.
• In a medium bowl, mix together the flour, herbs, and sea salt. Add the coconut oil in dollops. Make sure your coconut oil is in solid, scoopable form. If it’s in a liquid state (which happens right around 76 degrees Fahrenheit), refrigerate it until it’s solid but stirrable, then proceed.
• Using a pastry blender, two knives, or your clean hands, cut the coconut oil into the flour mixture, mixing until it is the texture of coarse crumbs or wet sand. Grab a wooden spoon and drizzle in the ice-cold water, a tablespoon at a time, stirring just until the dough starts to come together. Use your hands to form one cohesive ball of dough in the bowl. If it falls apart, add a bit more water.
• Lay out a pastry sheet or large piece of parchment paper and sprinkle a little flour on it (I find it much easier to transfer the crust using a sheet or parchment). Place the dough on the sheet or counter top. Sprinkle a little flour on top of the dough. Roll it out into a circle about 14 inches diameter. With a knife, cut the rough edges off so that your pastry is in the form of a circle(ish – remember – rustic!) Reserve scraps. Using the parchment paper, carefully transfer the crust to the baking sheet. Don’t worry if it rips or comes apart a bit – you can repair it right on the baking sheet. The crust is pretty forgiving.
• Layer the beets and sweet potatoes on the dough, leaving about a 2-inch border. Start with a large circle of beets around the perimeter, then sweet potatoes, then repeat until you reach the center. Sprinkle with a pinch of salt and repeat with another layer, this time starting with sweet potatoes. Fold the edges of the dough up over the edges of the vegetables. If any of the dough tears or breaks, press it back together, or use your leftover scraps to patch it up if needed.
• Brush the entire galette with 2 tablespoons olive oil and sprinkle the 1/4 teaspoon salt over the entire thing.
• Bake until the crust is golden-brown and the vegetables are fork-tender, about 40 minutes.
• In a small bowl, stir together the parsley, olive oil, garlic, and salt. Brush the mixture over the galette while it’s still piping hot.
• Cut into six wedges and serve.
•  

Nutrition

Serving: 1wedge | Calories: 478kcal | Carbohydrates: 40g | Protein: 6g | Fat: 34g | Saturated Fat: 22g | Sodium: 264mg | Fiber: 7g | Sugar: 4g

The post Rustic Sweet Potato & Beet Galette with Sea Salt & Herb Coconut Oil Crust appeared first on Kitchen Treaty.

I have somewhat of an obsession with blondies. Buttery, ooey, gooey, caramelly. Yum. So when I started omitting dairy from my diet earlier this year, I spent a little time mourning my beloved buttery squares.

I also cut my sugar intake drastically, so it was probably for the best. But I believe in the occasional indulgence, and so it wasn’t long before I thought, hey! Maybe, just maybe we can make blondies without the butter!

Coconut oil is the first ingredient I turn to when subbing something non-dairy for butter. And, much to my delight, it worked like a charm. These blondies are moist, chewy, utterly caramelized deliciousness. And I don’t know if it’s my mind playing tricks on me or what, but I swear I detect a seriously buttery note, even though I know there isn’t any in there.

With the dark brown sugar and whole wheat flour, these blondies look more like brownies. But they’re blondies! I swear!

Rich, buttery-without-the-butter, dairy-free and decadent blondies liberally dotted with chocolate chunks.

And now I mourn blondies no more.

(more…)

The post Coconut Oil Chocolate Chunk Blondies appeared first on Kitchen Treaty.

Apparently vegetarian Irish stew (gross), sweet-potato-topped chili shepherd’s pie (boring), and sweet potato biscuit breakfast sandwiches (weird) are simply not meant to be foodstuffs. At least not by my hand.

And then add in the dietary restrictions I’m currently on, the dietary restrictions my daughter is now on, and the dietary restrictions I’m likely about to be on because I’m still having annoying little health issues and need to figure out what the h-e-double-hockey-sticks is going on. Seriously, man. Ugh.

I’m trying to keep this from full-on venting but I just want to be up front. I’m trying! And I am, for what it’s worth, pretty dang excited about this Honey Almond Quinoa Granola recipe. Of course, I did come up with this recipe months ago, when my kitchen mojo was flowing a little better. Grr.

So! How’s this granola different and awesome? Well, I’m sure you noticed the word “quinoa” up there in the title. Quinoa is great to add to granola not only because of the added protein and omegas, but it also lends a nice little extra crunch.

Honey sweetens this batch, but this granola isn’t overly sweet or sticky – it doesn’t feel like fattening granola. It feels like good-for-you granola. It’s true! There can be such a thing! At least, I think so. And in moderation and all that.

I add an egg white – yes, an egg white! – to help bind the ingredients together into a more chunky granola. Granola clusters are a good thing, at least in my book! Plus, it helps the quinoa stick to the rest of the good stuff instead of segregating itself. (I learned this awesome trick from Smitten Kitchen via Serious Eats.)

I like this granola without any dried fruit, but you’re welcome to add some if you’d like. Make it yours!

I’ll just be over here in the kitchen looking around for my mojo. Maybe I’ll start by digging through this bowlful of granola. Win/win!

More Granola Recipes

• Cinnamon Almond Butter Granola
• Mango Pepita Granola
• Cherry Hazelnut Granola
• How to Make Granola (base recipe)
• Muesli – not actual granola, but very granola-like!

Print

Honey Almond Quinoa Granola

Crunchy clusters of honey-sweetened goodness.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

• 3/4 cup honey
• 1/2 cup solid coconut oil
• 1 teaspoon ground cinnamon
• Pinch salt optional, and only recommended if the nuts you’re adding are unsalted
• 1 teaspoon pure vanilla extract
• 3 cups rolled oats not the quick-cooking kind
• 1/2 cup raw quinoa rinsed well in cold water
• 2 cups roughly chopped raw almonds
• 1/2 cup sweetened flaked coconut
• 1 egg white beaten
• 1-2 cups dried fruits such as chopped dried cherries raisins, or dried blueberries (optional)

Instructions

• Preheat oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
• To a small pan over low heat, add the honey, coconut oil, cinnamon, and salt (if using). Heat, stirring occasionally, until melted and thoroughly combined. Remove from heat. Stir in the vanilla. Set aside.
• In a large bowl, stir together the oats, quinoa, almonds, and coconut.
• Pour the wet ingredients over the oat mixture and stir until well-combined. In a small bowl, beat the egg white until frothy. Add to the granola and stir until very well combined.
• Pour the granola into the baking sheet and bake until golden brown and fragrant, 35-45 minutes, opening the oven to stir the granola about 20 minutes into the cooking process.
• Remove from oven and let cool completely. Break into bite-size chunks. Mix in dried fruit, if using.
• Stores well in an airtight container at room temperature for several days.
•  

The post Honey Almond Quinoa Granola appeared first on Kitchen Treaty.

Okay, so I may have used a hidden skewer to make that stack stay upright. A food blogger’s gotta do what a food blogger’s gotta do!

These muffins were my first foray into quinoa in muffins. It’s such a brilliant addition! I’d seen them around and decided to throw some cooked leftover quinoa into these to see what happened.

Basically, the quinoa just sort of integrates in with the muffin – you really have no idea it’s there. But it helps contribute to a surprisingly moist muffin, considering how little oil is used in the recipe. And of course there’s all the Omega-3 and protein goodness that comes with the quinoa territory. Gotta love that stuff.

This is my first one-dish-two-ways recipe that’s not veggie/carnivore, but instead adult/picky toddler. I absolutely get how sad the following fact is, but basically, my kid won’t touch muffins if they don’t have chocolate chips in them. I know, I know. I know. But I feel less guilty about that when the muffins have lots of other good stuff in them that she’s getting while she eats the chocolate chips. So there’s that. Sideways face.

So for this batch, I made half with chocolate chips and half without. I love these without the chocolate chips, and I’m watching my sugar intake so they were perfect for me. But with chocolate chips? Yeah, they’re even tastier. They’re actually pretty irresistible.

Another benefit to mini muffin making? The baking time! These things bake up in 9 minutes flat. No joke.

More Banana Muffin Recipes

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
• Vegan Tropical Muffins with Crunchy Coconut Streusel – over-the-top delicious!
• Spiced Banana Streusel Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

Print

Peanut Butter Quinoa Mini Muffins

These moist little protein-packed gems are as adult-friendly as they are kid-approved. Make them even more irresistible by adding a few mini chocolate chips.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 mini muffins (or 10 large muffins)

Author Kare

Ingredients

• 3/4 cup applesauce
• 1/2 cup all-natural peanut butter
• 1/3 cup honey
• 2 tablespoons melted coconut oil can substitute butter
• 1 egg
• 1 tablespoon pure vanilla extract
• 3/4 cup cooked quinoa
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg optional
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips + more on top optional*

Instructions

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan with a little coconut oil or an oil mister. Set aside.
• In a large bowl, whisk together the applesauce, peanut butter, and honey until well-blended. Stir in the coconut oil. Add the egg and whisk well. Stir in the vanilla and quinoa.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Pour the dry ingredients over the wet ingredients and mix with a whisk or wooden spoon just until blended. Stir in the chocolate chips, if using.
• *If you’re adding chocolate chips to only half, fill 12 of the muffin cups with the plain batter (about a scant 2 tablespoons each). Then stir in 1/4 cup chocolate chips to the remaining batter and divide the chocolate chip batter among the remaining cups.
• Bake until the tops spring back when you gently poke them with your finger, 9-10 minutes.
• Remove from oven and let cool for about 5 minutes. Remove from tins and place on a wire rack to cool for another 5 minutes. Serve. Muffins keep in an airtight container for 3-4 days. They also freeze well.

Notes

This also adapts well to standard-size muffins. I find I get about 10 good-size muffins and they take about 14-15 minutes to bake.

The post Peanut Butter Quinoa Mini Muffins appeared first on Kitchen Treaty.

This granola recipe is more like a formula than an exact recipe. Choose your own grains, fruit, sweetener, etc. and make it your own. Now matter how you make it, I just know you’re going to love homemade granola!

Table of Contents

• The Story Behind this Granola Recipe
• Ingredients
• Adaptations/Variations
• How to Make Granola
• Tip for Success
• How to Store Granola?
• More Granola Recipes

• Read Comments & Reviews

The Story Behind this Granola Recipe

Granola is one of the few foods my picky toddler adores, so I’m glad I know how to make granola so I can save gobs of money over store-bought. “Ga-ah-na!” she cries, several times a day. (She’s also newly obsessed with bacon, which is a story for another day).

We also love homemade granola around here because it’s super easy to make (seriously, it takes all of five minutes from pantry to oven), and, yep, it’s so, so, so much cheaper to make it at home than buy it in the store. Plus, you can customize the stuff to your heart’s content.

Readers say …

“I just made this with coconut oil, all wildflower honey (no sugar or other sweetener), added cashews, pecans, almonds, flaxseed, pepitas and sunflower seeds and IT WAS SO GOOD!!!!! I’ve never made granola before and will definitely make it again. Thanks!!”

– GC

Ingredients

This isn’t so much an exact recipe as a granola formula, or granola base recipe. I’ll give you the info and you can take it from there!

• Sweetener – You can use honey, pure maple syrup, brown sugar, or a combo.
• Oil – Coconut oil or vegetable oil
• Butter – I like to add some butter for extra flavor, but you can sub in additional oil if you like.
• Cinnamon, salt, and/or vanilla extract – If you want.
• Rolled grains – Usually oats, but there are other kinds of rolled grains such as five-grain rolled grain cereal.
• Nuts & seeds – Any combination of sunflower seeds, flaxseeds, sliced almonds, chopped pecans, pipits, walnuts, cashews, etc.
• Dried fruit – Throw in dried cherries, dried blueberries, dried apricots, raisins, dried cranberries … whatever you like!

Adaptations/Variations

• Cinnamon Blueberry Granola: Use coconut, sunflower seeds, cinnamon, and dried blueberries.
• Brown Sugar Almond Granola: Opt for brown sugar, vanilla, and tons of almonds.

Tip for Success

• Add the dried fruit AFTER cooking the granola or you’ll end up with hard, dried little rocks. Ask me how I know!

How to Store Granola?

Keep your granola in an airtight container at room temp for up to one month.

More Granola Recipes

• Cinnamon Almond Butter Granola
• Mango Pepita Granola
• Cherry Hazelnut Granola
• Honey Almond Quinoa Granola
• Muesli – not actual granola, but very granola-like!

No matter what combination you throw together, it’s really, really hard to go wrong with homemade granola.

Print

Homemade Granola Recipe

Homemade granola is so easy to make (seriously, it takes all of five minutes from pantry to oven), and it’s so, so, so much cheaper to make it at home than buy it in the store. Plus, you can customize it to your heart’s content.

Keyword granola recipe

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10 cups granola

Author Kare

Ingredients

Wet ingredients:

• 1 cup sweetener such as: 1 cup clover honey OR 1 cup pure maple syrup OR 1/2 cup honey + 1/2 cup brown sugar OR 1/2 cup pure maple syrup + 1/2 cup brown sugar OR you can even use 1 cup brown sugar
• 1/2 cup organic coconut oil or vegetable oil
• 3 tablespoons unsalted butter or substitute more oil for a vegan version
• 1/2 teaspoon ground cinnamon optional
• Pinch kosher salt optional, and only recommended if the nuts you’re adding are unsalted
• 1 teaspoon vanilla extract optional

Dry ingredients:

• 5 cups rolled grains usually oats, but five-grain rolled grain cereal is also great
• 4 cups nuts and seeds any combination of sunflower seeds, flaxseeds, sliced almonds, chopped pecans, walnuts, pepitas, cashews, etc.
• 1 cup of dried fruit dried blueberries, chopped dried apricots, chopped dried mango, raisins, dried cranberries, etc.

Instructions

• Preheat oven to 325 degrees Fahrenheit. Line two large rimmed cookie sheets with parchment paper or silicone mats.
• In a large bowl, toss together the rolled grains and/or oats, nuts, and seeds. Don’t add the fruit yet! You’ll add that after you’ve baked the granola. (The dried fruit is added after it’s baked).
• In a small saucepan over low heat, combine the honey, syrup, or brown sugar (or a combination), butter, and vegetable oil, stirring occasionally, until butter is melted and ingredients are fairly well combined. Add the cinnamon, pinch of salt, and/or vanilla extract if using.
• Pour the honey/butter/oil mixture over the grain/nut/seed mixture, and toss until evenly coated.
• Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
• Let cool, then toss in the dried fruit.
• Store in an airtight container (it should keep for up to a month at room temperature).

Notes

Adapted from The Grand Central Baking Book

The post Homemade Granola Recipe appeared first on Kitchen Treaty.