{Thank you for all of the sweet feedback on my first video! I was a little nervous, but I’ve got some practicing to do so you’ll be seeing a few more in the future!}

This last weekend marked a first for A Nutritionist Eats.

I baked.

Vegan, Whole Spelt Raspberry Scones

And I baked.

Vegan, Gluten-Free Apple Cinnamon Muffins

And I baked some more.

Vegan, Gluten-Free Lemon Blueberry Streusel

My kitchen has never seen so much gluten-free, whole grain flour in a 48 hour period.

It all started with an email from the Minneapolis Library, letting me know that the Babycakes cookbook that I had reserved was ready to be picked up.

Then came the tough part. What to make? Which obviously was a hard decision as I wrote out a rather long shopping list, paid a small fortune for brown rice flour, spelt flour, garbanzo & fava bean flour, agave, coconut oil and a mound of various gums and baked my little heart out.

But it was a lot of fun, and definitely worth all of those dirty dishes. I think I know just what I’ll be doing this weekend…