Happy spring, little blossoms!
I’m so welcoming to this new spring season. A time for longer days, blossoming and blooming flowers, new beginnings, and beautiful colours.
Winter is a time for solitude, internal reflection, and often darkness. But spring is the time to let those negative emotions and habits behind. It’s a time to plant new seeds for all that you want to feel and cultivate. Spring holds so much growth and hope. This pleasant season brings so much positive energy, joy, and love to balance the darkness of winter.
This month’s Recipe Redux goes along with this time of cleansing, growth, and simplicity.
Spring Clean the Kitchen
Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.
I was excited to realize that I had everything I needed for these lemon rosemary cakes on hand! Rosemary in treats is so dreamy and when paired with lemon, it’s such a pleasant flavour profile! It’s bright and vibrant with a touch of floral – how could a flavour be much more spring?!
I made sure to stock up on my baking essentials when moving into this new apartment: spelt flour, baking powder and soda, and applesauce. I had lemons in my fridge because a touch of lemon brings out flavours and makes everything taste just a little better. There was some rosemary lingering in my produce drawer because it was on sale and I was craving rosemary roasted vegetables. For more ways to enjoy rosemary, may I suggest rosemary chocolate chip cookies, rosemary caramel, or rosemary chocolate granola? For savoury, I love roasting potatoes and carrots with fresh rosemary, pepper, and a touch of salt.
For the icing, it’s simply tahini, maple syrup, and lemon juice. It becomes a thick creamy drizzle that brings some earthy flavours that play well with the brightness of lemon and floral of rosemary. The sprinkles are optional and just for fun – I happened to have ordered some freeze dried raspberries recently and they just gave them a pretty pop of colour!
These lemon rosemary cakes are based off my favourite and go-to vanilla cake recipe that I have transformed into a few different cupcakes – why fix what isn’t broken? I’m so in love with this simple cake, it has such a moist and fluffy texture. For these rosemary lemon cakes, I made the recipe even simpler by using all spelt flour instead of a flour blend. They’re a touch denser, but in a delicious rich way.
Also mini cakes = upside down cupcakes. Mind blowing, I know.
If you give these cute little lemon rosemary cakes a try – let me know what you thought! Share a picture on Insta, Tweet about it, or leave a comment.
- ½ cup almond milk
- juice of 1 lemon
- ½ cup spelt flour
- 1 tbsp finely chopped fresh rosemary
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ cup coconut sugar
- 3 tbsp applesauce
- ½ tsp vanilla extract
- 2 tsp lemon zest (or more, to taste)
- ¼ cup tahini
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- water to thin
- optional: freeze dried raspberries
- Preheat oven to 350F. Grease 4 cupcake tins. Set aside.
- Stir the lemon juice into the almond milk and set aside.
- In a medium bowl combine all the dry ingredients. Mix to combine.
- Make a little well in the dry mixture and add the rest of the ingredients including the lemon almond milk mixture. Stir until well combined. If it seems too thick, add in a little more almond milk until it reaches a smooth batter consistency.
- Spoon the mixture evenly into the cupcake liners - they should be about ¾ full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Remove from oven and let cool on a wire cooling rack as you make the frosting.
- Simply combine tahini, maple syrup, and lemon juice. Mix until well combined. Stir in water until it reaches a thick, pourable consistency.
- Once the cupcakes are completely cooled, pour or drizzle icing over top and decorate with freeze dried raspberries or toppings of choice.