If you have been keeping up with my recipes you’ll notice I don't consume a lot of dairy (ghee is an exception but more on that in another post). So of course cheesecake for me is out of the question. Not only does it contain heavy amounts of dairy but a lot of unrefined sugar as well.
You might start seeing quite a few recipes involving hibiscus on my blog because it's one of my favorite tisanes (next to lavender of course). These scones (which are vegan and gluten-free by the way) are meant to be a dessert but aren’t terribly sweet.
I am not much of a baker but I've recently been getting more into it. I thought looking up easy low ingredient recipes would be a good start because when baking, exact measurements of ingredients do matter while in cooking you can sort of eyeball stuff and still come out with something amazing. So when I came across this recipe posted on the kitchn I knew I had to add my two cents of flavor combinations to make these cookies a little more interesting. How did I come up with lemon and star anise?