Glazed Cherry Matcha Scones: the Perfect Afternoon Treat

With just a touch of matcha and the cherries reminiscent of the beautiful cherry blossoms, these Glazed Cherry Matcha Scones are a true nod to Japanese culture. Enjoy them with a lovely cup of green tea.

Did you know that this week is International Scones Week? There is no shortage of scone recipes out there but I decided to revisit a scone I made in 2010 that I truly enjoyed. But the recipe has been zinged up with the addition of cherries and a little glaze. So help yourself to one of my Glazed Cherry Matcha Scones with your afternoon tea!

one Cherry Matcha Scones

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Feed Me! Taking Care of your Sourdough Starter, plus Egg-Free Pancakes

Craving a loaf of sourdough bread? Make it yourself if you have a Sourdough Starter. Learn how to take care of your starter to keep it healthy in this post. And get a bonus sourdough starter pancake recipe too!

I am away on vacation this week but I prepared a quick post for you today about sourdough starters. Before you can make a sourdough bread, you will need to get your hands on a sourdough starter. You can totally make your own starter at home if no one has any to spare (see resource list below). And just like your kids, you have to feed your starter regularly to keep it alive! No one wants a dead starter on their hands 😉

sourdough starter and pancakes

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Homemade Sourdough Bread with a Sourdough Starter

Did you know that sourdough bread is part of the fermentation craze? The sour taste comes from the addition of a starter, a fermented mixture of flour, water and naturally occurring wild yeast.

Is there anything more comforting than the smell of freshly baked bread coming out of the oven? I just adore making a basic food item like this, as all our ancestors have been doing for centuries. Lately I have being playing around with a sourdough starter given to me by my friend Karyn this fall to make sourdough bread. Here is my basic recipe.

Sourdough Bread

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Ever heard of the Djiboutian Sabaayad Flatbread?

Stews go perfectly with a lovely Sabaayad flatbread which is noteable for its crispy exterior and flaky inside. Call it the East African flat croissant!

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose a savory and a sweet dish from the country and the members pick one dish to make. This month we are going back to Djibouti and we willmake a Sabaayad flatbread common in Djibouti and Somialia.

Sabaayad flatbread

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Khaliat Nahal, a Yemeni Honeycomb Bread

If all Yemeni food is like this Khaliat Nahal, I am in love. Just try and resist a bite of a cheese filled Honeycomb Bread, dripping in an orange blossom perfumed syrup!

It’s time for the MENA (Middle Eastern & North African) Cooking Club. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. Two savory recipes and a sweet dish are suggested from the country and the members pick one dish to make. This month we are off to Yemen with a super yummy Khaliat Nahal, a Yemeni Honeycomb Bread.

Yemeni honeycomb bread

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Salara, a Guyanese Coconut Roll

I am in love with this Guyanese sweet delicacy! The Salara is a soft rolled bread with a fragrant cinnamon coconut filling that is tinted red.

#twelveloaves is a great group where we bake a bread with the addition of the monthly theme, flavor or ingredient. I am pretty sure you will have a general guess as to what February inspired as a theme: red of course, for the month of Saint Valentine. We were given lots of suggestions but I wanted something really original. I was thrilled to come across this exotic Guyanese Coconut Roll recipe called Salara.

Salara Coconut Roll

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Coconut Flour Zucchini Bread

The New Year is a great time to try new ingredients, like healthy and gluten-free coconut flour for this delicious Coconut Flour Zucchini Bread recipe.

#twelveloaves is a great group where we bake a bread with the addition of the monthly theme flavor or ingredient. Since we are in the New Year the theme this month was to make a bread with a New-to-You flour. I knew exactly which flour I was going to pick. I bought it a while back and I had yet to open the bag. My flour is coconut flour and I made a Coconut Flour Zucchini Bread.

Coconut Flour Zucchini Bread

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