"I am awed by the variety of information, recipes, tips etc. I am and will remain a regular visitor :)" - Steph S.
"Thanks for providing the healthiest of the vegetarian recipe options out there, & for choosing recipes that celebrate whole foods!" - Trish R.
"Your website is really cool. The articles are fantastic and the recipes are varied and not difficult. I can't wait to tell my friends about this site!" - Kathy C.
"Your site is quite wonderful. Thank you for helping us live in a sustainable, ethical and healthful way for all living things" - Erin L.
"I just found your website and love that many of the recipes are vegan! Thank you thank you! Love it! So stoked to find you." - Elaine E.
"Thank you for the great advice ... I'm sure your web site will answer all my questions. I'm very happy I found your web site ... thanks again" - Gailey M.
Sometimes I'm feeling too lazy to spoon out the muffin batter. Sometimes I just want cake for breakfast. So one day I just put the muffin batter into a cake pan.
The kids love cake for breakfast, and I love that Blueberry Streusel Cake isn't too sweet - Sarah Kingsbury
Total Prep & Cook Time: 60 Min.
12 Servings
Nutrition Data, 91g Serving: 199 cal, fat calories 45, 5g fat, 35g carb, 1g saturated fat, 152mg sodium, 13g sugars, 1g fiber, 3g protein, low saturated fat, very low cholesterol. Estimated glycemic load 23
Gluten Free Option: Use gf baking flour mix, adding an extra 1/3 cup + 2 Tbsp cornstarch for the cake, and 2 Tbsp flour for streusel topping. Add 5 - 10 minutes to baking time as it takes longer to brown.
Your comments & questions help improve our recipes, so don't be shy! Contact Us