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Recipe: Lemon Coconut Ricotta Pancakes

Recipe: Lemon Coconut Ricotta Pancakes

Ingredients

1 cup all-purpose unbleached flour
1 cup whole wheat pastry flour
½ cup sweetened shredded coconut
¼ cup granulated sugar
1 ½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
2 large eggs, room temperature
1 ½ cups whole milk
1 cup part skim ricotta cheese
1 tsp pure vanilla extract
¼ cup freshly squeezed lemon juice
2 tsp lemon zest
unsalted butter for skillet or griddle
Serve with
pure maple syrup
whipped cream
fresh berries

Directions

In a large bowl, whisk together the flours, coconut, sugar, baking soda, baking powder and salt.

In another bowl, whisk the eggs. Mix in the milk, ricotta cheese and vanilla extract.

Add the wet ingredients into the dry ones and mix quickly to combine. Mix in the lemon juice and zest. Do not over mix the batter.

Heat a large skillet or griddle over medium heat. Melt some butter in the skillet. Using a measuring cup, pour 1/3 cup portions of batter onto the pan. Cook for about 3 minutes until the tops are bubbling and the edges start to turn golden brown. Gently flip the pancakes and cook for another 1-2 minutes. Add more butter to the skillet as needed. Repeat with all of the batter. Serve warm with maple syrup, whipped cream and berries.

~ Marla Meridith

Recipe: Cream Cheese Lemon Coconut Cookies

Recipe: Cream Cheese Lemon Coconut Cookies

Ingredients

4 oz full fat cream cheese, room temperature
½ cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
2 tbsp freshly squeezed lemon juice, plus zest from 1 lemon (about 1 tbsp)
1 tbsp cornstarch
1 tsp baking powder
1 tsp Kosher salt
2 ½ cups unbleached all-purpose flour
½ cup sweetened shredded coconut

Directions

In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add in the sugar and mix on medium speed for 5 minutes until fluffy and lighter in color.

Mix in the egg, vanilla, zest, lemon juice, cornstarch, baking soda and salt. Mix for one minute until well combined, scarping down the bowl as needed. Mix in the coconut.

Turn the mixer to low and mix in the flour until just combined.

Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle.

Remove the dough from the refrigerator and place scoop 2 inches pieces of dough, rolling them into balls. Place onto the baking sheet 2 inches apart. Bake for 8-10 minuets or until the edges are lightly brown. Do not over bake.

Remove from the oven and let cool a few minutes before transferring to cooling racks to cool completely.

~ Marla Meridith

Recipe: Creamed Corn Popsicles

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Blueberry Chia Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Blue Coconut Snowballs

Ingredients

Directions

~ Marla Meridith

Recipe: Creamed Corn Popsicles

If you already love creamed corn then you must try these Creamed Corn Popsicles! Great for summer entertaining and perfect for outdoor BBQ’s.

4 popsicles

5 ounces cooked corn kernels (unsweetened canned OK too)
12 ounces unsweetened coconut milk from the can
pinch of sea salt
1 dropper full vanilla stevia drops or sweeten to taste with honey, agave or simple syrup

Steam your corn. Let the corn cool a bit. Purée all ingredients in a blender until virtually smooth.
Divide mixture evenly into pop molds. Freeze for about 3 hours or until frozen through.

~ Marla Meridith

Recipe: Vegan Blueberry Chia Pudding

We love this healthy Blueberry Chia Pudding for grab and go breakfasts. It’s also great for festive brunches.

4 servings

–for the pudding
1 cup vanilla unsweetened almond milk
1 cup plain coconut milk or soy yogurt
3 tablespoons pure maple syrup (grade B is best)
1 tsp pure vanilla extract
pinch of Kosher salt
1/4 cup chia seeds
1/4 cup old fashioned rolled oats
1/2 cup fresh or thawed frozen blueberries, muddled
–for serving
granola
slivered almonds
maple syrup
fresh blueberries

In a medium bowl, combine the almond milk, greek yogurt, maple syrup, vanilla, salt, chia seeds, oats and muddled blueberries. Cover the bowl with plastic wrap so it’s airtight. Refrigerate for at least one hour, but it’s best to overnight for the thickest pudding.
Divide into four jars or bowls and top with some granola, almonds, maple syrup and blueberries. Serve immediately.

To muddle the blueberries simply press them into the sides of a bowl or glass with a fork until they release juices and become pulpy.

~ Marla Meridith

Recipe: Vegan Blue Coconut Snowballs

Ingredients

Directions

~ Marla Meridith