This pumpkin custard pie is an old-fashioned favourite. Mix the custard in minutes, pour it directly into an unbaked pie shell, and bake!| bakedcollective.com
Asparagus frittata is great for breakfast, lunch, or weeknight dinner! Green peas, baby spinach, and goat cheese keep it light and fresh.| bakedcollective.com
Apple rhubarb pie showcases late winter apples and early spring rhubarb! Freeze rhubarb in season so you can make this recipe any time of year.| bakedcollective.com
A sweet, summery vegan blueberry pie with a rich and flaky vegan butter crust and bright blueberry lemon filling. Great with fresh or frozen berries!| bakedcollective.com
With pumpkin seeds, pistachios, olive oil, and honey, these rosemary fig crackers are an easy-to-make luxury cracker, baked twice like biscotti.| bakedcollective.com
Loaded with seeds, this maple hemp granola is packed with plant-based protein. Great with milk, yogurt and berries, or as a snack!| bakedcollective.com