These mini cakes are a lot like macaroons: Crisp on the outside, thanks to plenty of almond meal, and tender inside, from the combination of maple syrup and coconut oil. Not only are these little cakes dairy- and gluten-free but they’re also packed with nutritious ingredients, including chia seeds, flaxseeds, and flours ground from whole grains and nuts.
Spring may be officially over, but never fear: You can savor the flavors of spring produce year-round! Preserve your goodies with these tips and recipes for freezing, drying, canning and more.
Rhubarb: To some folks it’s a mystery, to others, it’s a welcomed spring goodie. Whether you’re a devoted fan or rhubarb neophyte, here are 5 fun facts.
I look forward to Tuesday nights like it’s my birthday, only instead of traditional presents I get fruits and vegetables and it happens every week for 6 months and not just once a year. I’m having trouble getting anyone to sing to me each week, but honestly, I don’t really miss it.
I’ve always been fascinated by nutrient-packed rhubarb. It looks like a large piece of red celery, is incredibly tart and is a frequent dessert star. But don’t limit rhubarb to the sweets table — there are quite a few things to do with this quintessential spring goodie. If you’ve never experienced this pleasingly sour plant, try it! Here are 5 different ways.
My mother-in-law just told me she’s growing rhubarb in her garden this year, and now it’s my job to come up with things to do with it. Rhubarb is a quintessential spring goodie with an unmistakably tart bite.