Lemon-Thyme & Blackberry Muffins

My family and I have been gorging ourselves on fresh peaches and blackberries. There is such an abundant supply that we can’t keep up.  These lemon-thyme & blackberry muffins were one of the more recent experiments I concocted.  yield: 12 muffins.


2 1/2 cups unbleached all purpose flour

1 cup organic cane sugar

4 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract (Edwin & Lesha)

1/2 cup earth balance, melted

13 oz. blackberries

1 heaping Tbsp. of flax meal

1/2 cup plain coconut yogurt

1/2 cup almond milk + 1 Tbsp lemon juice (buttermilk)

2 Tbsp. of lemon juice

zest of 1 lemon

1 1/2 tsp. of dried thyme


6 Tbsp. unbleached all purpose flour

3 Tbsp. earth balance, melted

4 Tbsp. organic brown sugar

2 Tbsp. rolled oats


1/2 cup powdered sugar

1/2 Tbsp. lemon juice

1 Tbsp. almond milk.


1. Preheat oven to 350. Wash berries and set aside. In a bowl, use 1/4 cup of flour and pour gently over blackberries to coat.

2. With remaining flour, add sugar, baking powder and salt. Set aside. In a separate bowl, whisk together flax meal, melted earth balance, and vanilla. Add buttermilk (almond milk and lemon juice), along with coconut yogurt.  Add fresh squeezed lemon juice, and zest.

3. Slowly pour wet ingredients into dry ingredients. Do not over mix. Fold in blackberries last.

4. Grease a muffin pan. Prepare your crumble topping by combining melted butter with all dry ingredients. With a fork or pastry cutter, make sure no large chunks remain.

5. Fill your muffin tin all the way to the top and place 1 Tbsp. of crumble on each muffin.

6. Bake for 20-25 minutes or until a toothpick comes out clean.

7. Allow muffins to cool completely before adding glaze.  For the glaze, combine powdered sugar, lemon juice, and almond milk and whisk until smooth.  Drizzle over cooled muffins.


***** For my gluten free readers, use the Bob’s Red Meal GLUTEN FREE all purpose flour instead the unbleached all purpose


Lavender Lemon Bundt Cake

What a whirlwind of a month this has been!  Renting out our home, quitting our jobs, and moving to Washington State.  I’d say, it has been a grand adventure; one definitely worth it.  As we adjust to our new setting, and begin working away at building our businesses, it’s has been utterly lovely having ample fresh food at our fingertips.  My mom has quite a green thumb when it comes to gardening, and my dad’s woodworking and photography is pretty impressive.  It is pretty wonderful being in their guest quarters; though we are hardly guests.

I’ve busied myself with getting acquainted to my “new” kitchen; the one my dad built from scratch. It’s cabinets are a great hue of cobalt blue, and reminds me of my new-found love; Crater Lake.

Today the girls and I broke in the oven.  The four of us diligently set to task preparing and baking a lovely vegan lavender and lemon bundt cake with honey lemon icing.  It’s flavoring is so exquisite, that I need write about it while whisking away the mosquitoes that are circling my head.



3 cups all-purpose unbleached flour

1 1/2 tsp baking powder

1 tsp. baking soda

1/4 tsp. salt

8 Tbsp spectrum palm shortening

8 Tbsp. earth balance

1 1/2 cups of granulated organic cane sugar

1 Tbsp. of herbs de provence

4  tsp. egg replacer  (by EnerG)

1/4 cup almond milk

1 1/2 tsp. of lemon extract

1 cup of plain coconut yogurt

1 Tbsp. of finely grated lemon zest

1 Tbsp of fresh lemon juice


2 Tbsp. honey

1/2 cup organic powdered sugar

1 Tbsp. fresh lemon juice


1. Preheat oven to 325 degrees.  Have all the ingredients at room temp. Grease and flour a bundt cake pan; tap out excess flour

2. To make the cake: Sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a bowl, with an electric mixer, cream together the shortening, and butter along with the sugar, herbs de province, eggs, extract, and yogurt.  Add the lemon zest and lemon juice and for a short 30 seconds, whisk again.

4.  Make a well in the dry mix, and fold the wet into the dry.  Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.   Bake until the cake comes out clean or begins to pull away from the sides of the pan or a toothpick comes out clean, about 1 hour.

5. Transfer the pan to a wire rack and allow to cool for 15 minutes.

6. To make the glaze: in a small saucepan over low heat, warm the honey until runny.  Place the 1/2 cup of powdered sugar in a small bowl along with the lemon juice and mix the honey with the two. Using a pastry brush, brush the cake with the glaze. Let the cake cool completely; at least 2 hours before serving.  Dust with powdered sugar before serving. Garnish with fresh lemon zest or lavender.