Print Recipe| bakedcollective.com
Print Recipe| bakedcollective.com
Print Recipe| bakedcollective.com
Vegan chocolate zucchini muffins make a great whole grain snack! A super simple egg-free recipe, they also bake up in only 20 minutes.| bakedcollective.com
Print Recipe| bakedcollective.com
Soft, flavourful, and filled with citrus, this lemon sour cream bundt cake is easy to whip up but looks so impressive baked in a pretty bundt pan.| bakedcollective.com
Print Recipe| bakedcollective.com
A delicious way to use spring rhubarb, this sourdough discard rhubarb cobbler incorporates discard into the buttery topping for a little tang.| bakedcollective.com
Print Recipe| bakedcollective.com
Try these sourdough blueberry scones to use up your excess sourdough discard, with fresh juicy blueberries in a buttery, lightly sweet scone.| bakedcollective.com
A one-bowl vegan banana bread — that's what makes it the easiest! Just mix and bake, no extra dishes or electric equipment needed.| bakedcollective.com
Aromatic cinnamon and sweet raisins take your everyday sourdough bread to new heights! Cinnamon raisin sourdough bread is an easy win.| bakedcollective.com
A very simple shortbread cookie, these lemon poppy seed cookies are filled with lemon zest and poppy seeds in a 4-ingredient cookie base.| bakedcollective.com
Chewy, rich, and filled with chocolate chips and crunchy peanuts, these peanut butter chocolate chip cookies are perfect for peanut butter lovers.| bakedcollective.com
Light, bright, and just sweet enough, this lemon rhubarb cake is the best spring dessert. Filled with pops of tart rhubarb, it's a simple lemon sponge.| bakedcollective.com
A one-bowl recipe, this olive oil carrot cake is soft, light, and has just enough spice. It's all the best things about carrot cake, plus flavourful olive oil.| bakedcollective.com
An easy no-bake treat, this strawberry icebox cake is perfect to make in summer. With layers of graham crackers, strawberries, and whipped cream.| bakedcollective.com