Archive of ‘Berries’ category

Lemon Lavender Blueberry Scones {Grain Free, Wheat-Free, Dairy-Free}


This week I’ll be sharing some Breakfast recipes that I’ve made over the last week. With Spring peaking through the clouds (and rain) it’s nice to be able to sit down on the weekend to a good, healthy breakfast after a week of quick (or non-existent) breakfasts during the work week. 

Last weekend I shared my Wheat-Free, Dairy-Free Sugar-Free Waffle recipe and today I’m making history both on the blog and in real life (kinda).

I have never made Scones. Ever.

I may have eaten one or two in my life. I’m not a scone person – I’m not sure why. They just didn’t appeal to me. Maybe because they’re a weird baked good – not a biscuit, not a cookie, not a muffin.. a weird combination of the three perhaps. I also felt like they were heavy and would sit in my stomach all morning long feeling sluggish. However, I discovered this recipe using coconut flour and almond meal and thought it was about time I tried them out.

Let me begin by saying they smell delicious. They looked delicious – and they taste pretty darn good. I was intrigued by the title and then the addition of loose leaf tea. A little while ago I received a package from Tea Sparrow after being asked to review their product. It’s a monthly tea program where you are sent teas to try, and then you can buy the ones you like from different companies. I don’t drink any caffeine, no pop or coffee but I will have a cup of tea every now and then.  The teas were delicious, and a great idea for those tea lovers in your life. I was even more excited when I realized I could use the tea in baking as well. It makes for a fragrant and delicious flavouring in baked goods – and in these scones. 


One of my favourites from my package was the Organic Lavender Earl Grey from Rishi Tea. There was also Strawberry Champagne, Organic White Rose and Organic Chai Rooibos. All equally delicious and soothing to sip. The packaging is also lovely – it came in a  box lined with paper tissue and each tea comes in a re-sealable package with information and instructions on steeping the tea.  


 If you’re a scone lover – or have never made them before like me I would definitely suggest giving it a try. These would be great for a brunch or upcoming Easter or Mother’s day. 

I adapted the recipe slightly as I found the original recipe was a bit too moist resulting in a crumbly and soft scone. You want them to be sturdy and crumble, with a browned top and sides.

lavendaer sconescon


Scones go well with Tea – naturally. 

Lemon Lavender Blueberry Scones {Grain Free, Wheat Free, Dairy Free}
Serves 8
A scone for breakfast or a treat with tea.
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  1. 1 1/2 cups almond meal
  2. 1 cup coconut flour
  3. 2 teaspoons baking powder
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1 Tbs. loose Lavender Tea - pulsed in food processor, or chopped up into small pieces
  7. 1 heaping tablespoon coconut oil, in its solid state
  8. 1/2 cup coconut palm sugar
  9. Zest from 1 lemon
  10. 3/4 cup unsweetened almond milk
  11. 3/4 cup fresh/frozen blueberries
  12. 2 teaspoon turbinado sugar, to top the scones
  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper or a silpat and set aside.
  3. Combine the almond meal, coconut flour, baking powder, cinnamon, loose tea and nutmeg in a mixing bowl. Whisk together to combine fully.
  4. Add the cold coconut oil to the dry ingredients using a pastry cutter and work into dry ingredients.
  5. In a smaller, separate bowl, combine the coconut sugar and the lemon zest. Use the pastry cutter to blend the lemon zest into the sugar until the sugar is fragrant and slightly moist. Whisk this sugar into the bowl with the almond meal mixture until fully combined.
  6. Add the milk, and using a spatula, mix thoroughly until the entire mixture is evenly moistened. Your mixture might still be a bit crumbly, and this is okay. It will come together as you handle it a little more.
  7. Gently fold in the blueberries.
  8. Transfer the dough to the parchment-lined baking sheet and shape it into a ball. If your mixture was still crumbly, it should come together a bit more now as you gently press the pieces together.
  9. Once you've shaped a ball, press the dough down into a disk approximately 10 inches in diameter and 1 1/2 inch thick. Using a knife, cut the disk into eight even wedges, like a pie. Sprinkle the tops of the scones with turbinado sugar.
  10. Bake the scones until they have browned and become crispy and golden brown on the outside, but are still slightly crumbly on the inside, 20-25 minutes.
  11. Remove the pan from the oven and allow the scones to cool on the baking sheet for several minutes. Using a spatula or a knife, pull the segments apart from one another. Serve and enjoy!
Adapted from The Kitchn
Adapted from The Kitchn
b a k e a h o l i c



Blueberry Crumb Bars

Day three of Vegan eats! I am feeling great – and have zero cravings for meat! It’s not really that huge of a difference for me, since I usually don’t eat any meat or animal by-products before dinner anyways. Although, I think Adam would approve of the amazingly delicious dinners I’ve made so far. I’ll have to make them again next week for Meatless Monday when Adam gets home from Ontario.

It really isn’t hard to avoid animal products. I’ve shared before I already have a dairy and egg allergy so no worry there. I made the switch to Almond milk about four years ago and have never gone back. I think one of my next ‘firsts’ will be making my own homemade almond milk! I have a large bag of almonds in the cupboard that are just asking to be made into delicious milk.

I’ll post a recap next week along with some recipes. Adam’s sister came over yesterday with our little niece Molly for a visit. I made an amazing zucchini lasagne for lunch (I’ll post the recipe soon) and we had blueberry smoothies for dessert. Molly was a fan of the smoothie, I think she just really loves using straws right now. We also went for a short walk in the sun and picked some blackberries along the way. There are so many – it’s a running joke with our neighbours that we’re going to pick all the blackberries before they can along the side of our houses. I love summer fruit when it’s in season, there is such an abundance and it is so much cheaper than the off season sales!

We have a ton, and I mean a TON of frozen blueberries in the freezer. I had to move a load from our fridge freezer to our deep freeze in the garage yesterday because I couldn’t fit the ice cube tray in the freezer. I’ve begun chopping up some nectarines and cantaloupe and freezing them along with the blackberries and blueberries. Freezing fruit is perfect for the fall/winter – they’ll be great for crumbles, baking and my new favourite obsessions, smoothies! I think I bought one too many zucchinis on our way home from Osoyoos last weekend, they were 3 / $1. So I bought six – three green zucchini and three yellow zucchini. This week has been a zucchini-heavy week.

On the last day of my Language Arts course this semester we had a ‘literary luncheon.’ A literary luncheon is when each person brings in a food-themed children’s book and bakes/cooks a dish that goes along with it. I had seen the idea before online for baby showers and thought it would be perfect, the new-mom gets to keep the children’s book to begin the baby’s library, and the food dishes are endless! As a new teacher I already have plans for food-themed books and lesson plans to go with them… along with baking or cooking as a class.

I was obviously excited to make something but needed to get a book first. I actually found this one on sale for 4$ at my local bookstore and decided to make something with blueberries since they are in season for the book Blueberries for Sal.


blueberry crumb bars

The luncheon was a great way to end our semester and there were so many great book+dish pairings.

If you want to hold a literary luncheon, or a book-themed baby shower here are some book and food ideas:

  • Blueberries for Sal, blueberry dish/baked good
  • The Vey Hungry Caterpillar, each of the foods he eats along the way
  • Mrs. Spitzer’s Garden, a variety of fruits and veggies
  • Apple Pie ABC, apple pie
  • If You Give A Mouse A Cookie, chocolate chip cookies
  • If You Give a Moose a Muffin, muffins
  • Catcher in the Rye, rye bread with antipasto
  • Life of Pi, pie
  • Cookies: Bite Size Life Lessons, cookies
  • Little Pea, pasta salad with peas
  • Strega Nonna, Pasta
  • Sam’s Sandwich, mini sandwiches
  • Eating the Alphabet or Fruit, fruit salad
  • Cloudy with a Chance of Meatballs, mini meatballs
  • Green Eggs and Ham, green devilled eggs
  • Dim Sum for Everyone, dumplings

blueberry crumb bar bakeaholic

I’ve made these bars a few times before. The first time was with Blackberries, the second with Cranberries. All are delicious. I used wheat-free and gluten-free flours this time and it was just as good.

Blueberry Crumb Bars
adapted from and Smitten Kitchen
*Wheat Free*Gluten Free*


  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 cup white rice flour
  • 1 1/4 cups brown rice flour
  • 1 cup coconut flour
  • 1 cup butter, cut into small pieces
  • 1 egg
  • Zest and juice of a lemon
  • 4-5 cups fresh blueberries
  • 1/2 cup sugar
  • 2 teaspoons cornstarch


1. Preheat the oven to 375 degrees F. Spray a 9×13″ pan.

2. In a food processor, add 1 cup sugar, flour, and baking powder. Add in lemon zest, and butter and egg. Pulse until well blended, dough will be crumbly and resemble small pea-sized pieces. Pat half of this dough into the pan gently.

3. In another bowl, stir together the rest of the sugar, cornstarch and lemon juice. Gently mix in the berries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

These tasted even better once refrigerated, but feel free to dig in while their still warm! Best if kept in the fridge, or freeze. I would suggest making these the day before the event, and keeping in the fridge. Best if eaten cold.

Summer Fruit Crisp {Sugar-Free, Wheat-Free, Gluten-Free & Vegan}


Summer has found a way to creep up on me. Without realizing it, our calendar has completely filled up until the middle of August. A last minute trip to northern BC this weekend has begun what will be a very busy, and fun, next month.

Adam started a new job at the beginning of July, from an electrician, to an electrician salesman selling huge electrical generators. He used to work in sales, his first degree was in marketing. So it’s been an exciting month so far! Along with a new job, came a new car (woohooo!) and my brother has a friend who owns a dealership up north, who happened to get us a great deal on a Jeep Wrangler Sahara; a car Adam had been eyeing for a while. So, we’re flying up this Friday and driving the 10 hours back down to Vancouver on Sunday in our brand new car!

Then, every weekend after that seems to be booked too! I have Provincials for baseball, then going down to the states with some friends, then to Merritt for a camping trip with my cousins, and then it’s the long weekend and the family is all going up to Osoyoos for the weekend/week. And finally – we’re ending it off with a bang in Vegas! Just talking about all that has made me exhausted.

I’m looking forward to it all, but I’m also a little stressed about school! I have tons of final assignments coming up, and I’m trying to finish them along with the regular homework assignments.

One thing I worry about while traveling and on vacation is eating healthy, and finding time for exercise. Usually if we’re in the states we’ll go for walks, or bike rides and swimming. In osoyoos there’s plenty of walking, and rollerblading or biking to keep us busy.

I try and pack health snacks and food, like preparing food ahead of time for camping. Usually weekends are hectic and busy which also means lots of snacking, usually on unhealthy pre-packaged type foods. I try to pre-make snacks, like homemade trail mix, protein pods, granola, lots of fruit and even veggies. One of my new favourite tricks is storing cut veggies in some water in a glass mason jar. It keeps them crisp, and super easy to take along with you.

nectarineberries blue berrie

I had some fruit leftover from camping that was beginning to soften, so I thought i would throw together a mixed fruit crumble/crisp with them. I also thought about how I could make it healthier than the sugar and butter laden usual fruit crisps.

I made the topping with two ingredients: oats & bananas. Two of my favourites. I simply pureed the bananas with some cinnamon, then tossed in the oatmeal. When it baked, it became a crunchy, delicious topping like a baked oatmeal dish (because, that’s basically what it is.) I also added a small tablespoon of applesauce, because I had it in the fridge. You can add it too, or just use bananas.

I find regular fruit crisps/crumbles can be mushy, the buttery top is usually oily looking, while this topping stayed crispy on top and slightly soft underneath.


The fruit can be anything you have on hand. I didn’t add any sugar to it whatsoever – fruit is naturally sweet, and baking it makes it even more flavourful. I’ve been trying to cut sugar out of my diet, and I can really feel a difference when I do. I’m calmer, more focused and my blood sugar doesn’t drop and spike. I sprinkled the top of the fruit with maybe a tablespoon of rice flour to thicken it up a bit. It also thickened up more the next day, too.

erry crumbles bakeaholic


healthy Summer Fruit Crisp
sugar-free, wheat-free, gluten-free, dairy-free, Vegan



2 Cups Rolled Oats (I like to us the TJ’s dairy free, wheat free, gluten free version, or Bob’s Red Mill Gluten Free Rolled Oats)
1 1/2 Bananas


2 Nectarines
1 Peach
1 Cup Blueberries (fresh/frozen)
1 Cup Raspberries (fresh/frozen)
1/2 cup blackberries (fresh/frozen)

I used a mixture of fresh and frozen fruit – the nectarines and peaches were fresh, as well as the blueberries. I had a bag of mixed frozen berries of raspberries, blueberries, and blackberries that I used as well.

To make the topping:

Puree the banana with a blender, and add a few dashes of cinnamon. Add the rolled oats and mix together well. Set aside.

To assemble:

Cut the nectarines and peach into medium sized chunks, and place in the bottom of a baking dish. Layer on top the rest of the berries, sprinkle with 1 tbs of wheat-free, gluten-free flour if you like (you can totally leave it out.)


Spoon the banana/oat mixture evenly on top of the fruit. You can sprinkle the top with a pinch of coconut sugar, as I did at the end too. I just discovered coconut sugar, and it’s pretty good. Not a great substitute for brown sugar, as it’s a bit dry but a great topping, or in place of refined white sugar. I had a scoop left of the oat mixture, and made a small cookie out of it and baked it on the cookie sheet for about 10 minutes.

Set the baking dish onto a cookie sheet.

Bake at 375 for 50-60 minutes. If the top is browning too much, cover it lightly with a piece of foil.

Let sit for 10 minutes, before diving in.

I topped mine with 1-Ingredient Banana Ice Cream, again, no sugar, no dairy.

It’s a perfect snack, dessert, or as I had it one morning, for breakfast (without the ice cream.) The entire crisp is sugar-free, wheat-free, dairy-free, and vegan. There’s still the same great, if not better taste as the ‘real’ thing thats saturated in butter and sugar.

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