Tuesday, March 8, 2011
Green tea pistachio cupcakes! I was in a baking mood this weekend so I whipped up some of these very St. Patrick's Day appropriate cupcakes from the fabulous Color Me Vegan cookbook (which I highly recommend). I also made a batch of delicious gluten-free almond flour breakfast bars from Elana's Pantry. A great alternative to store-bought processed protein bars or granola bars, they're filled with whole foods including sunflower seeds, shredded coconut, raisins and pumpkin seeds. Seriously yummy stuff! Note, if you make the breakfast bars, be sure to let them cool fully before cutting them up or they'll get really crumbly. It will be hard though... they smell SO good out of the oven.