I don’t know about you guys, but here at Lizzy James we are thrilled that spring time has finally arrived! Even though we’re based in San Diego, and some of you east coasters are probably laughing at our jacket wearing in 60 degree weather, we can’t wait to trade our jeans and sweaters for skirts and blouses.
To get you all in the spirit, we've picked out some recipes that we're super excited to try!
Let us know below how these turned out for you :)
2 cups whole wheat flour
1 cup all purpose flour
1/2 cup + 3 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup low-fat greek yogurt
1/2 cup whole milk (you may use another fat percentage if preferred)
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup honey
1/2 cup olive OR coconut oil (if using coconut oil, be sure it is above room temperature and melted)
1 cup blueberries
Preheat oven to 400 degrees (F).
Line a 12-cup muffin tin with paper liners; set aside.
In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
Vegan Thai Iced Tea
4 cups (960 ml) filtered water
2 heaping Tbsp loose leaf black tea*
1/4 cup (60 ml) maple syrup or agave nectar
1/4 cup (55 g) packed light muscovado sugar, organic brown sugar, or coconut sugar
1 tsp pure vanilla extract
1 14-ounce (414 ml) can light coconut milk (or sub vanilla almond milk, rice milk, or other milk of choice)
optional: 1-2 Tbsp (15-30 ml) dark rum per serving (for a cocktail option)
In a large saucepan, bring water to a boil.
Once boiling, remove from heat and allow bubbles to subside, then add tea and stir. Let steep for 5 minutes.
Pour tea over a strainer into a pitcher or bowl to remove the tea leaves. At this time add maple syrup, muscovado sugar and vanilla. Whisk to thoroughly combine and dissolve sugar crystals, then sample and adjust sweetness as needed. Set in the refrigerator to chill (2-3 hours).
Once tea is chilled, prepare serving glasses with generous portions of ice (see photo). Fill with tea until 3/4 full, then top with coconut milk. Stir gently and enjoy.
Recipe yields enough for 4 generous servings. Add dark rum to taste to make it a creamy cocktail