Category: Pastries

Fig Galette

Remember when I made a pie back in…2013? Wow, that long ago.

Anyway, when I made that pie, I tossed the extra crust in the freezer because I make pie next to never in case you hadn’t gathered that already.

I clearly forgot about it had been saving it for just such occasion. I was really surprised it hadn’t been subjected to freezer burn. It was a little dry, but unnoticeable once baked. You’d have had no idea if I hadn’t said anything.

This whole thing started because of figs being on sale. I haven’t really eaten a whole lot of figs in my lifetime except in the last year or three. I’d even guess I never had them growing up, unless in Fig Newton form. While that might not be the same thing [or even close], they’re such a guilty pleasure. I was so giddy last tax season when the office brought some in as snacks. I always just want one, not the whole box.

Anyway, the galette speaks to me. It’s my kind of pie, a lazy [wo]man’s pie. You roll it out, put things on it, fold up the edges, brush with an egg, sprinkle with sugar, and bake. Does it get much easier? I mean, it’s meant to look ugly. I believe they call it “rustic” or “free-form.” I’m all for calling it like I see it. Speaking of guilty pleasures, once baked, the galette pretty much reminds me of a figgy Pop Tart. I pretty much lived on fudge Pop Tarts, beef jerky, and Mountain Dew growing up. Epitome of health!

PS – apparently galette and crostata are the same thing, just French vs. Italian. I’m used to hearing galette, so I went with that. Interchange at your own leisure.

Inspiration: William-Sonoma


  • 1 pie crust
  • 1lb fresh figs, quartered
  • 1/4 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 5 teaspoons lemon juice
  • 2 teaspoons vermouth
  • 1 egg, beaten
  • Turbinado sugar, for dusting


Preheat the oven to 400°. Roll out the pie crust to about 1/8″ thickness on top of either parchment paper or a SILPAT. If your pie crust cracks because it’s been sitting in the freezer for years, just moisten your fingers and press it back together. You can trim the dough into a round or really go extra rustic. Place the paper/SILPAT onto a baking sheet.

In a bowl, mix together the figs, brown sugar, cornstarch, lemon juice, and vermouth. Toss to combine. Arrange the fig mixture on the crust in an even layer, leaving about an inch border. Fold up the the border over the top of the fig mixture. Brush the dough with the beaten egg and sprinkle with sugar.

Bake for about 30-35 minutes until the crust is golden brown. Remove and allow to cool before slicing and eating. It’ll be nice and juicy.

Cinnamon Buns

One of the greatest, loving, and caring women I’ve ever known is no longer with us. Grammy is in a much better place now, and for that I am grateful. I spent most of my life living next door to her, which made her the coolest grandma ever [dying my hair, making hamburgers by hand, checking out boys, working out together and flexing, teaching me to play the piano, going to the symphony, playing video games until 2am, going out for Thai…]. I learned so much about life and love, and have so many great memories. She was a giver, and a lover of life and family. It sucks to know that I can’t call her on my drive home from work anymore, but she will always be with me, most definitely in my cooking. She’s a huge reason that I started this blog, and one of my biggest fans. Words will never, ever portray how incredible she was. If you ever had the chance to meet her, you’ll know exactly what I mean. If you didn’t, I’m sorry you didn’t get the chance. I will love her and miss her. Always.

09/26/1946 – 02/19/2013

One of the first foods I associate with Grammy is cinnamon rolls. She picked up a recipe from her mom that she ultimately passed down to me a time or two. I haven’t learned the ways of just feeling a recipe. She never had to write anything down or measure. She just felt it. We always talked about getting it down on paper for me before she was gone, but unfortunately it didn’t happen. She inspired a craving for some a few weeks ago. While I didn’t have her recipe, I had this one to go off of. There is plenty in the Smitten Kitchen repertoire that would make my grandma proud. I have no doubt that she would have loved these all the same, so these are for her.

Inspiration: The Smitten Kitchen


  • 1/2 cup coconut milk
  • 1/2 cup sugar, separated into two 1/4 cup amounts, plus a pinch
  • 1 1/2 teaspoons dry active yeast
  • 1 large egg, room temperature
  • 2 cups all purpose flour, plus more for the counter
  • 1/2 teaspoon salt
  • 6 tablespoons butter, room temperature, plus more for the muffin tin(s)
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon


Warm the milk and the pinch of sugar in a bowl or a measuring cup so it’s just warm to the touch. Sprinkle in the yeast and let it sit for a good five minutes until it’s all foamy. In another small bowl, whisk together 1/4 cup of sugar with the egg. Slowly mix it into the yeast mixture.

Whisk together the flour and salt into the bowl of a stand mixer. With a paddle attachment, and it running on its slowest setting, pour in the yeasty egg mixture, mixing until combined. Add three tablespoons of butter and let it knead with a dough hook for 10 minutes. Butter a large bowl, cover it, and allow it to rise in a draft free place for an hour until it has doubled in size.

Butter your muffin tin(s) for 12 muffins and set aside. Whisk together the remaining 1/4 cup of sugar, 1/2 cup of brown sugar, three tablespoons of butter, and cinnamon. It’ll be a gooey, buttery, delicious mess. Try not to eat it all while you wait for the dough.

When the dough has risen, clear a floured spot on a table or counter. Deflate it and let it rest for five minutes. Roll the dough out until it’s at least 20″ long and the other side as big as you can get it. Spread the cinnamon sugar butter over the dough. Roll it up, starting with the 20″+ side. Using a serrated knife, cut 12 equal pieces of dough. Place them in your prepared muffin tin(s). Cover them and allow them to rise 30 minutes.

Preheat the oven to 350°. When the muffins are ready to go in, let them back for 15-20 minutes, until the tops are golden brown. If you have a thermometer, the middle will be about 190° in the center. Allow them to cool before popping them out of the pan. Eat immediately because they’re gooey and awesome, or let them sit on a wire rack. Wrap them individually in plastic wrap if you’re not eating that day. Share them with a loved one.

Chocolate Chip Scones

Guess who ate too much this weekend? Friday night we went to Eddie’s, a local pizza place. It’s really, really good. I started with an order of kale rolls because fresh bread rolled with a ton of mozzarella, roasted garlic, and kale is never a bad thing. Think savory cinnamon roll. I had one of those followed by the largest “small” salad I’ve had in awhile. It was of the mixed greens variety. Then, a 12″ Chicago Italian Beef sandwich. I hadn’t ever had one before. Fresh baked bread. A ton of thin sliced beef. A brick of of mozzarella cheese. Complete with a bowl of au jus for dipping. The owner could not believe I took the entire thing down in one sitting. I couldn’t believe I did either to be honest. Last night we lightened up the meals to compensate for eating a ton over the weekend—that is what you do when friends are in town, don’t you? That would have been fine, except we went to meet up with some friends. That turned into another heaping plate of delicious Nepali food after eating chicken curry for dinner, drinking way too much wine, and stopping at Voodoo Doughnut on the way home. Surely you’ve heard of this place? I think it’s one of the most overrated places in Portland, but it serves a purpose. That meant I’d eat not only a Butterfingering (chocolate cake with chocolate glaze + crushed butterfinger) but an ODB (raised yeast doughnut with chocolate frosting, Oreo’s and peanut butter). Unnecessary. Delicious. You can see the rest of the insane menu on their website. It was an absolute food overload.

We also ate an entire batch of chocolate almond biscotti [not this weekend, thank god], and I didn’t take a single photo. I guess this means I’ll have to make more—darn. This is what happens when I try to hold out on some of the baked goods for natural light. It’s finally starting to stay light out when I get home. I’ve been counting down to these days. We’ll just ignore the fact that it was snowing this morning. It’s not like it’s March or anything.

Meet these lovely chocolate chip scones. They’re not chocolate biscotti, but they’re equally awesome with a cup of coffee. Or tea. Or standing over your sink watching the craziness going on in the parking lot across the way. Do you know what kind of entertainment can come from a phone booth? That’s a whole other blog entirely…

I’m starting to really like this whole oat flour thing. It’s not from a gluten standpoint, but from a nutrient standpoint. I’ll gladly take extra fiber and nutrients. I don’t bother buying a separate package. I almost always have rolled oats in the pantry, so I usually pop it into the blender, food processor, or coffee grinder. It’s really easy.

Inspiration: Peas and Thank You


  • 1/2 cup oat flour
  • 1 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk [I used almond]
  • 3 tablespoons coconut oil
  • 1/3 cup brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 375° and line a baking sheet with a Silpat or parchment.
  2. Whisk together the flours, baking soda, baking powder, salt, and nutmeg in a bowl.
  3. In a smaller bowl, or the measuring cup, whisk together the applesauce, milk, coconut oil, brown sugar, lemon juice, and vanilla.
  4. Add the wet ingredients to the dry, combining gently. Don’t overmix.
  5. Fold in the chocolate chips.
  6. Turn out the dough onto a floured surface.
  7. Shape into a circle about 1 1/2″ high.
  8. Cut into 12 wedges and arrange on the prepared baking sheet.
  9. Bake for 20-22 minutes.
  10. Cool and eat. The chocolate chips melt all over the place and life is good. Just try not to eat them all in one sitting.

Cheese and Herb Straws

I had the day off [Thank you, Presidents], and have the house to myself. It was a weird day. This hasn’t happened in a long time.

I cleaned the shower.

Yeah, I am the epitome of excitement. I can’t be stopped.

I headed toward normal kinds of excitement for the rest of the day—wandering the streets waiting for the impending rain storm, coveting an entire shop of succulents and terrariums, eating a biscuit topped with fried chicken, bacon, cheddar cheese, and apple butter, manhandling bottles of spices, inhaling the scent of books and spending an obscene amount of time in the young adult section, sucking down a cappuccino in the presence of an amazing owl painting, playing in the rain with Roma, watching Smoke Signals, mindlessly eating all the leftover cheese and herb straws and stuffed mushroom filling for dinner, and bending to the brink of exhaustion at a yin yoga class.

I’m currently half asleep in bed with toothpicks propping my eyelids open. No joke. This is what happens when left to my own devices.

We’ll just pretend I didn’t eat an entire sheet of puff pastry. Is that kind of like gorging on a pint of ice cream?

Inspiration: Joy the Baker


  • 1 sheet of puff pastry, unthawed
  • 1/3 cup grated parmesan cheese
  • 1/2 shallot, minced
  • 1 tablespoon thyme, chopped
  • 1 egg
  • Hot sauce, to taste


  1. Preheat oven to 375° and line a baking sheet with parment or a silpat.
  2. Roll out the puff pastry on a lightly floured surface. You want about a 10×12″ rectangle.
  3. Whisk the egg, a splash of water, and hot sauce in a bowl. Brush it on the entire surface of puff pastry.
  4. Sprinkle with cheese, shallot, and thyme.
  5. Use the rolling pin to press the toppings into the pastry. Your hands work, too.
  6. Using a pizza cutter [or knife], cut the pastry into 1/2″ strips.
  7. Taking both ends in each of your hands, twist up the dough. It’s forgiving. The more twists the better it looks.
  8. Place twists on prepared baking sheet.
  9. Bake for 12-14 minutes until golden brown.
  10. Remove from oven and let cool before serving.

Pumpkin Scones

Hello, pumpkin bandwagon!

Yep, I’m on it. I was mildly disappointed that I had to hunt around the grocery store for the pumpkin. Isn’t that stuff usually out in massive pyramid displays by this point in the year? Is there another shortage I don’t know about?

Of course, I could only find the massive 28oz can, so there are leftovers. I’ve been adding it to breakfast smoothies and protein oats, but still have enough for another recipe. Ohhhhh the madness. >insert evil laugh here<

These are definitely healthier than your average scone, not that I really care. They end up cake-like and dense [thanks, spelt flour!], and chewy the longer they’re stored. No, I didn’t eat all 20. I probably ate 16. At that point I was really just eating them to eat them, and they didn’t even taste all that awesome anymore. I didn’t glaze them, but I’m weird like that, as you know. I almost did it just for picture reasons [like I do with the cheese on Andrew’s plate that I usually photograph], but I couldn’t be bothered. My convenience will be my downfall.

Inspiration: Side of Sneakers


  • 1 cup spelt flour
  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1/4 cup butter [Earth Balance!], keep it cold
  • 1/3 cup pumpkin puree
  • 1/3 cup almond milk


  1. Whisk together all of the dry ingredients in a large bowl.
  2. Cut in the butter, incorporating it into the flour mixture until it feels like sand.
  3. Stir in milk and pumpkin.
  4. Combine into dough. You might want to use your hands for this. It takes a bit.
  5. Preheat the oven to 375°.
  6. Line a baking sheet with a silpat [or parchment].
  7. Roll the dough out into a rectangle on the baking sheet.
  8. Cut in half lengthwise and then into small triangles. I was able to get 20.
  9. Separate them on the baking sheet so they’re not touching.
  10. Bake for 12 minutes.
  11. Allow to cool before covering with glaze, if using.

Cinnamon Roll Muffins



I think the real question here is, “Why wouldn’t you eat three muffins while drinking mediocre moscato after inhaling a machaca burrito for a late breakfast?” Surely that was what you were thinking instead of, “Why is there an ash tray sitting on top of a mosquito repellant candle sitting on top of a box of mosquito repellant candles next to a cactus with a serious lean?” Even if you were thinking the latter, I have no answer for you. I’m not responsible for what goes on on the balcony.

Again with the yeast! I finally killed off my final yeast packet [no, that’s not code]. Even better, this is another one of those recipes where you don’t actually have to wait for the yeast to work its magic. 15 minutes. That’s it. I can handle that.

For some reason my topping didn’t end up as crumbly as it should have, so when I dropped it into the batter it sunk to the middle while baking. Hello, Cinnabon-esque explosion in my mouth when you get to the middle. Less butter next time. I think. I really didn’t mind them this way, and as usual I went without a glaze.

Inspiration: Joy the Baker


  • 1 cup all-purpose flour
  • 1/2 cup spelt flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 4 teaspoons dry active yeast
  • 2/3 cup warm almond milk
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons applesauce
  • 1/2 teaspoon vanilla extract
  • 1 egg


  • 2 tablespoons Smart Balance [butter]
  • 2/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


  1. Dissolve the yeast into a measuring cup of the warmed milk.
  2. In the bowl of a stand mixer, whisk together the flours, sugar, and salt.
  3. Once the milk has begun to get frothy, add it to the flour along with the oil, applesauce, vanilla extract, and egg.
  4. Mix until smooth.
  5. Pour into a prepared muffin tin [it will make 12!].
  6. Let it take a nap for 15 minutes.
  7. In a separate bowl, mix together the Smart Balance, brown sugar, cinnamon, and nutmeg with a fork. It should be crumbly and fully incorporated.
  8. Drop the sugar crumbs onto the top of each muffin.
  9. Press it into the dough.
  10. Put the pan into the cold oven, and then turn it on to 350°.
  11. Bake for 20 minutes.
  12. Remove from oven and allow to cool for a few minutes before taking them out of the pan to cool completely.
  13. Eat immediately or top with a glaze/frosting/peanut butter/whipped cream/whatever.





Mini Cinnamon Rolls

This is what happens when it’s nice out. I avoid the gym [on the last day before it closes for remodel], head outside, and walk to Whole Foods to attack their salad bar. Salad bars are scary places for me because I can eat a lot and I love salad. Plus WF likes to carry all kinds of cool things so it’s easy to increase weight without even trying. Surprisingly, I kept it to $5. I don’t know how, but I did. Goodies include: spinach, chickpeas, shredded carrots, shredded beats, red cabbage, cherry tomatoes, broccoli, spicy hummus, roasted sweet potatoes, artichoke hearts and black quinoa. Uhh…heaven? I also picked up the blueberry almond milk yogurt, which might be better than the cherry. Maybe. I refrained from stopping into Courier coffee. It took almost all my willpower. Iced coffee on a day like today? Heaven.

I embraced my inner geek and saw the new X-Men last night. Decent. I cannot take Kevin Bacon seriously, though.

Want to see my breakfast/snacks as of late?

You can thank me later. These are decadent little mini cinnamon rolls. Mini as in two bites. Maybe three. Or savor them by pulling them apart layer by layer, finding the hidden gems of chocolate within. They’re pretty awesome. I made them the other night at 10pm [naturally–when do YOU bake?] after taking Roma out and realizing it smelled like October. Newsflash Portland weather, it’s June. Granted it is nice today, and we really don’t get summer weather until July anyway.

The original recipe makes 24 of these little guys. I clearly didn’t listen to instructions, and rolled it out more square than long skinny rectangle. This yielded 8 rolls. Perfect for me, really. You can do as you wish. Who am I to stop you?

Inspiration: (never home)maker


  • 1 cup spelt flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 tablespoons Earth Balance [or butter, you crazy thing you]
  • 1/3 cup soy milk [I ended up needing an additional tablespoon]
  • 1 tablespoon coconut oil
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons chocolate chips


  1. Preheat the oven 400º and spray your muffin tins took keep stuff from sticking…unless you’re into that.
  2. In the bowl of your mixer, whisk together the flour, tablespoon of brown sugar, baking powder and salt.
  3. Cut in the Earth Balance so it’s nice and crumbly.
  4. Add the almond milk and mix together until a soft dough forms [here is where I needed the extra tablespoon].
  5. Chop the chocolate into smaller pieces [I used the Magic Bullet].
  6. Mix the chocolate pieces with the cinnamon, brown sugar, and coconut oil [Again, I was lazy with the Magic Bullet].
  7. Roll out the dough into a rectangle of the size of your desire. Mine was a little smaller the size of a cookie sheet.
  8. Sprinkle the chocolate sugar mixture onto the dough.
  9. Roll it up.
  10. Cut it into equal slices.
  11. Place them individually into the muffin tin cups.
  12. Bake for 13-15 minutes [mine were 13].
  13. Remove from oven and let cool before eating three of them one.

Chocolate Chip Cinnamon Rolls

I think I’m starting to forget what baked goods are like with real milk. I haven’t had anything in so, so long now.

Okay, so that is a lie. There was that amazing tiramisu in Seattle at That’s Amore, but I’m pretty sure anything I’ve made at home is about as milk free as can be. Yeah, I’ve used butter, but that doesn’t seem to affect me in the same manner. I finally bought a container of Smart Balance to see what that does for me. It sauteed up some onions and carrots without being able to tell the difference, so we’ll see how it goes.

These cinnamon rolls are also dairy-free, and I couldn’t tell a difference. I’m slowly but surely embracing this whole yeast thing. Thankfully I had things to do to distract me while I waited for the dough to rise. Damn, I’m impatient. I wish I had fresh berries like the original recipe, but chocolate chips were just going to have to do.  These stayed moist for days. I actually left a couple for Andrew’s return, but only just barely. They were good. I used olive oil instead of butter on the filling because I was almost out of butter. I’m a rebel. I didn’t ice them either. I’m just not into super sweet things. Will I eat a cinnamon roll if it has icing on it? Absolutely, but I don’t go out of my way for it.

Inspiration: Peas and Thank You


  • 1 cup non-dairy milk, warmed
  • 1 packet yeast
  • 1/4 cup applesauce
  • 2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 cup chocolate chips


  1. Mix yeast and warm milk in a separate container, like a measuring cup.
  2. In a mixing bowl, combine flours, teaspoon of cinnamon, baking powder, sugar, and salt.
  3. In a small bowl, combine brown sugar and tablespoon of cinnamon.
  4. After yeasty water starts to foam [5ish minutes], mix in applesauce.
  5. Pour this into the bowl of dry ingredients and mix.
  6. Once combined, move to a floured flat surface and knead.
  7. Add enough flour to make the dough smooth. You don’t want it to stick! [I needed another 1/4 cup or so]
  8. Roll the dough out in a large trapezoid rectangle.
  9. Brush on all of the olive oil.
  10. Cover the oiled dough with all of the brown cinnamon and sugar.
  11. Sprinkle surface with chocolate chips.
  12. Roll it up.
  13. Cut into eight equal pieces.
  14. Place them into a sprayed loaf pan and cover for 40 minutes. My kitchen sucks for yeast, so I have to turn my oven on to 170º and leave the door open. Only then have I been able to get a decent rise.
  15. After it has risen, bump the oven up to 350º.
  16. Bake the rolls for 25-30 minutes.
  17. If you’re going to ice them, now is the time. I, however, proceeded to eat two while they were still warm. Then two more for breakfast. Gluttony, it looks good on me.

Chocolate Chip Peanut Butter Oat Muffin Tops

I’m realizing more and more that I usually can’t follow a recipe perfectly. I either don’t have something the recipe calls for, or I feel absolutely compelled to try something new. Tweak it. Call it my own. I guess that’s good for my learning curve. You’ll never know unless you try it.

These were supposed to be cookies–at least that was the recipe I started with.

Then it was, “Man, I don’t have dried cranberries, but I do like peanut butter…”

And a little bit of, “I don’t want to use oil. Let’s use applesauce!”

The funny thing is, I wanted to make these purely because the original recipe had flaxseed in them. Guess who forgot the flaxseed until the cookies were baking in the oven? Classic.

I can never portion out recipes correctly. I should have gotten 16 cookies out of this. I’m pretty sure I ended up with 12. Maybe 13 if you count that batter I ate directly from the bowl.

That said, these were so, so good. Using the applesauce + peanut butter created something a muffin top, which is practically my favorite part of the muffin. It was light, chewy, and fluffy all at the same time, which isn’t anything like a cookie for me. Besides, calling them a muffin top justifies eating them for breakfast. As if I need justification.

Go. Make them. Love them, too.

Inspiration: Eat Good 4 Life


  • 3/4 cup whole wheat flour
  • 1/2 cup oats
  • 1 teaspoon baking soda
  • 1/4 cup applesauce
  • 2/3 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons peanut butter
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper or a silpat.
  3. In the bowl of a mixer, mix applesauce, sugar, egg and vanilla.
  4. Add flour, peanut butter, oats, baking soda, and chocolate chips and mix.
  5. Drop rounded scoops onto a lined cookie sheet and bake for 12-15 minutes.

Cream Biscuits

These were so good that the ants tried to invade the bag I stored them in. Should I fault them for having such good taste? They tried coming back into the house [I still have no idea where they’re coming in from], but I took care of that real quick. They should know I win. I always win. I’m just glad they haven’t found their way back to the pantry yet.

Rich, dense bread recipes shouldn’t be so damn easy to make. I’ll end up making them on a whim and then continuing to eat half the batch in a night. I can’t be stopped sometimes [that’s a lie, I have really pretty good will power].

I made it dairy-free, and it comes together really, really quick. Hooray for dough that doesn’t involve yeast. The dough tastes just as awesome as the final product does. Quality control. It’s important.

Lessons learned:

  1. Soy cream isn’t as thick as regular cream, so I had to add another cup of flour to help get the consistency right. Common sense eludes me sometimes. The result was extra dense and chewy.
  2. My silpat is my new best friend. I heard they were awesome, but I had no idea HOW awesome. I’m more awesome by association, right?


Inspiration: The Kitchn


  • 2 cups whole wheat flour [only use one if you’re using regular cream]
  • 1 cup all-purpose flour
  • 2 1/2 teaspoons of sugar
  • 1 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups soy cream


  1. Preheat oven to 425º.
  2. Line a baking sheet with parchment or a silpat.
  3. Mix dry ingredients together.
  4. Stir in the cream and mix.
  5. Dump onto a a floured surface and knead until it comes together.
  6. Form into a long rectangle on the baking sheet and cut it into 8 pieces.
  7. Place in the oven and bake for 18-22 minutes.
  8. Yum.