Recipes

Light and fluffy and loaded with spring veggies for a fulfilling savory snack or a couple for the lunch box

Plump cherries and decadent dark chocolate unite with spelt, einkorn and almond flours to deliver a moist muffin to crave anytime of the day.

In memory of the warmth and nurturing that I felt from my mother when she made granola for me growing up, I give to you my home recipe that I make most often.

Alpha Granola is the most basic granola with oats and coconut sweetened with honey, maple syrup and crisped with a bit of oil and butter.

As quick as a tart, it can be made with classic Pate Sucree (sweet tart dough), bittersweet chocolate, ripe pear and a simple custard filling poured over the top. It requires only 1 bake.

Fragrant with the scent of almonds and bursting blueberries, I find these muffins gentle on my belly and satiating for breakfast or tea time.

On the West coast, we have 2 fig harvests in the spring and fall. The fall harvest coincides with the wine grape harvest. These addictive fig bars are nothing like the store bought version. These are rich, pillowy and unforgettable.

Brown Butter Apple Cider Pecan Muffins with spelt, oat and coconut flour. Fall isn't fall without the leaves turning red and an abundance of apples. These muffins are sweetened with cubed apples and raw apple cider - both from the orchard just north of Portland.