My kids are back to “school”! And as often happens, there are several allergens that aren’t allowed in the classroom—so I developed these truly delicious vegan muffins for an easy grab-and-go breakfast they could have in class. Hope you enjoy them too!

Classic buttery, flakey biscuits, but with that nutritious, flavor punch of stone-milled, whole grain flour.

A cheesy, crispy, whole grain snack. The only flaw—they’re addictive!

The perfect whole grain cornbread—moist, rich corn flavor, and slightly sweet.

What to do with those leftover mashed potatoes? Make gnocchi! This could not be easier, and it’s filling, delicious, and versatile.

This has to be the richest recipe I’ve ever concocted…sinful, but worth it. A chocolate cookie bottom “crust” and a no-bake gooey chocolate cheesecake layer on top… drool-worthy. Enjoy!

This recipe came about from too many oranges hanging around the kitchen! This cake takes a whole orange (yes, peel and all), and keeps the cake moist and decadent.

A quick fix for your cookie bar cravings.

This is summer in a cake. A ‘spoon cake’ is somewhere between a cobbler and a cake…and truly delicious. This is a one-mixing-bowl recipe and super simple to throw together for all your summer gatherings. Enjoy with a generous dollop of whipped cream or ice cream.

Nutty, rich, sweet-salty, ancient grain, organic…need I go on?