#afternoonsnack

These scones are a delightful combination of sweet strawberries and tangy key lime zest. They make for a perfect breakfast or afternoon treat.

Ingredients: 2 cups all-purpose flour. 1/3 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup fresh strawberries, diced. 2 tablespoons key lime zest. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the mixture until it resembles coarse crumbs. Stir in the diced strawberries and key lime zest. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix; the dough should be slightly crumbly. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a circle about 1 inch thick and cut it into 8 equal wedges. Place the scones on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through. Allow the scones to cool on a wire rack before serving. Enjoy your homemade Strawberry Key Lime Scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

Deliciously buttery and sweet, these butter-flavored sugar cookies are a classic treat that everyone will love. Perfect for any occasion or as a delightful afternoon snack.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 and 3/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt.

Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Mix the egg and vanilla extract into the butter mixture, then beat it in well. Mix the all-purpose flour, baking powder, and salt together in a different bowl. Add the dry ingredients to the wet ones one at a time and mix them together until you get a smooth dough. Take two equal pieces of dough and roll each one into a log that is about 2 inches across. Put the logs in the fridge for at least two hours, or until they are firm. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. The dough should be chilled. Take it out of the fridge and cut it into rounds that are 1/4 inch thick. Don't put them all on the baking sheet at once; leave some space between each cookie. For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the cookies. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. After the cookies have cooled, you can eat them plain or add your favorite frosting and sprinkles to make them look more fancy.

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in the delicious combination of chocolate and coffee with these keto-friendly biscotti. Perfect for a guilt-free treat with your morning coffee or as an afternoon pick-me-up.

Ingredients: 2 cups almond flour. 1/2 cup erythritol or any keto-friendly sweetener. 2 tablespoons unsweetened cocoa powder. 1 tablespoon instant coffee powder. 1 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1/4 cup sugar-free chocolate chips.

Instructions: Preheat the oven to 325F 160C. Line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, erythritol, cocoa powder, instant coffee powder, baking powder, and salt. Add eggs, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined. Fold in the sugar-free chocolate chips. Form the dough into a log shape on the prepared baking sheet, about 12 inches long and 4 inches wide. Bake for 25-30 minutes, or until firm to the touch. Remove from the oven and let it cool for 10 minutes. Reduce the oven temperature to 300F 150C. Carefully transfer the log to a cutting board and slice it into 1/2-inch thick pieces. Place the slices back on the baking sheet, cut side down, and bake for an additional 15-20 minutes, or until crispy and golden. Allow the biscotti to cool completely before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

Vegan pumpkin scones that are filled with warm spices and glazed with a sweet syrup. Great for a cozy breakfast or a snack in the afternoon.

Ingredients: 2 cups all-purpose flour. 1/3 cup brown sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup vegan butter, cold and cubed. 1/2 cup canned pumpkin puree. 1/4 cup coconut milk. 1 teaspoon vanilla extract. 1/3 cup chopped walnuts optional. For glaze: 1 cup powdered sugar, 2-3 tablespoons coconut milk, 1/2 teaspoon vanilla extract.

Instructions: Get the oven ready by heating it up to 400F 200C. Put flour, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl and mix them all together. Using a pastry cutter or fork, cut in the vegan butter until the mixture looks like big crumbs. Mix pumpkin puree, coconut milk, and vanilla extract in a different bowl using a whisk. Mix the wet and dry ingredients together until they are just mixed. If you want to, fold in chopped walnuts. Place the dough on a floured surface and work it together slowly until it comes together. Make a circle out of the dough that is about an inch thick. Cut it into 8 wedges. Put the wedges on a baking sheet that has parchment paper on it. Once you put a toothpick in the middle of one of the scones and pull it out clean, the scones are done. Set the scones on a wire rack to cool down. Powdered sugar, coconut milk, and vanilla extract should be mixed together until the glaze is smooth. Pour the glaze over the scones that have been cooled. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes

This Apricot Jam Crostata is a delightful Italian-inspired tart with a buttery crust and sweet apricot filling. It's perfect for a simple yet elegant dessert or afternoon treat.

Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cut into small pieces. 1 large egg yolk. 2 tablespoons ice water. 3/4 cup apricot jam. Powdered sugar, for dusting.

Instructions: Warm the oven up to 190C 375F. Pulse the flour, sugar, and salt together in a food processor until they are all mixed together. Put in the butter and pulse the food until it looks like coarse crumbs. Whisk the egg yolk and ice water together in a small bowl. Slowly add the egg mixture to the food processor while it is running until the dough comes together. Place the dough on a lightly floured surface and roll it into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Get some flour on a surface and roll out the dough until it fits a 9-inch tart pan. The dough should be pressed into the pan's bottom and up its sides. Spread apricot jam all over the dough in a thin layer. It should be baked for 25 to 30 minutes, or until the crust turns golden brown. Let it cool all the way down before serving. Before you serve, sprinkle with powdered sugar.

Prep Time: 45 minutes

Cook Time: 30 minutes

There is a lot of citrus flavor in these vegan lemon almond cookies, and the almonds give them a great crunch. They're great as a sweet treat or a snack in the afternoon.

Ingredients: 1 1/2 cups almond flour. 1/2 cup coconut flour. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. Zest of 1 lemon. 2 tablespoons lemon juice. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine almond flour, coconut flour, baking soda, and salt. Add maple syrup, melted coconut oil, lemon zest, and lemon juice to the dry ingredients. Mix until well combined. Using a cookie scoop or spoon, form the dough into balls and place them on the prepared baking sheet. Flatten each ball with the palm of your hand. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 12 minutes