to celebrate the fruits, herbs and vegetables that make summer feel abundant and rather than creating familiar flavors, I wanted each cookie to tell a story as you try it, using seasonal produce in unexpected ways that highlight both sweet and savoriness.

these cookies showcase peaches, cherries, blueberries, strawberries and lemon, while bringing attention to how versatile and creative the possibilities are with basil, fennel, sweet corn, tomatoes, plums, and fragrant figs and fig leaves.

bright & refreshing:

• hibiscus coconut strawberry

• lemon fennel thumbprint filled with silky lemon curd

herbaceous:

• lemon basil crinkle

• strawberry basil marble

classic desserts made into a cookie form:

• sticky prune blueberry plum cobbler cookie

• cherry pistachio chocolate chip spumoni cookie

• strawberry tiramisu cookie

the ones I will be sharing recipes for below embrace the season’s deeper, sun-soaked flavors carrying heat, striking flavor and boldness:

• smoked tomato oil sun-dried tomato and yellow peach cookie

• hot honey yellow masa brûléed corn cookie

• chili fig jam cookie made with a homemade fig leaf oil

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Notes before beginning:

• I use King Arthur’s All Purpose Flour, I have tested this with spelt flour as well

• I grind freeze dried strawberries to make strawberry powder

• I use cold pressed unrefined virgin coconut oil

• I love using Big Tree Farms Regenerative Organic Golden Coconut Sugar

• Cookies continue to bake once out of the oven, with this I often prefer to pull them out of the oven sooner for a slightly underbaked cookie rather than over-baked dry cookie!

• If you make a little bit extra basil sugar, spread it on top of the cookie once out of the oven, I also like to add more freeze dried strawberries!

Cookie ingredients:

80g coconut oil

80g coconut sugar

1 egg

156g all purpose flour

5g baking soda

6g baking powder

pinch of salt

15-20g fresh basil leaves

20g strawberry powder

1. First measure out 20g of freeze dried strawberries then blend in a coffee grinder or food processor to make the powder, set aside.

2. In a food processor or grinder blend basil leaves with 40g of the 80g of sugar, till leaves are fine and well incorporated with sugar, the oils will release, set aside.

3. Beat together soft coconut oil and coconut sugar until smooth and creamy in texture, whisk in egg until batter is smooth.

4. In a separate bowl measure and mix flour, baking soda, baking powder and salt

5. Divide the wet batter in half between two bowl, add the strawberry powder to one and the basil sugar to the other, mix together.

6. Next divide the dry ingredients into each bowl, roughly 75g for the strawberry dough and 93g for the basil dough. combine till no streaks of flour remain.

7. Set both bowls in the freezer or fridge to firm up for around 10 minutes.

8. Meanwhile prepare baking sheets with parchment and preheat oven to 350.

9. Scoop and roll 1 tbsp of each cookie dough together or your desired amount for smaller/larger cookies - be mindful baking time will vary depending on size.

10. Bake for 8-12 minutes. Sprinkle salt and allow to cool.

If you do not have algae oil to make roasted strawberries, go get some!!! I use it on a daily basis in baking and cooking, its one of my favorite products in my kitchen —

use code: ARTPLATTERFORYOU

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Rishi’s Barista Matcha is what makes this stack of pancakes so delicious and unique. crafted for strong flavor and culinary uses, it carries a vibrant green hue and a robust depth that remains when heated, showcasing the quality and precision in preparation, from the tea gardens in Kagoshima, Japan to the kitchen where its prepared… to try this matcha or any tea, here’s my discount: https://www.rishi-tea.com/KATLYN41219

this recipe is more than just pancakes, its a quiet ritual. one I love to make weekly, prepared with the same care and intention as a bowl of matcha, honoring the process, the ingredients and the moment. as a matcha lover and pancake ritualist, I have fallen in love with the comfort and taste of this stack.

here are some fun variations, I hope you enjoy!

Notes before beginning:

• Any milk or plant based milk works, I use MALK or Califia almond or oat milk

• If you like the earthy depth of matcha I recommend these without the use of honey or maple, but using it adds a complementary sweetness that is lovely as well

• These can be made with all purpose flour as well, using 130g in replacement

• I use algae oil as a neutral oil for my pancake batter and for cooking the pancakes. (use code: ARTPLATTERFORYOU, to get a discount on Algae Cooking Club Oil, it’s amazing!!!) you can use avocado oil, a mild olive oil or butter instead

• To make these vegan you can sub the egg whites for 10g ground flaxseed mixed with 20g water, let it sit for 5 minutes (although they won’t be as fluffy)

matcha pancakes:

180g milk

20g apple cider vinegar

1 egg white or flax egg

10g neutral oil

10g honey or maple (optional for sweetness)

6g Rishi Barista Matcha

75ml hot water

140g gluten free oat flour

1 ½ tsp baking powder

½ tsp baking soda

pinch of salt

1. Combine milk with vinegar in a small bowl and set aside.

2. In a separate bowl whisk egg white vigorously till fluffy, add sweetener if using.

3. In a pot bring water to 160 degrees, measure out matcha in a bowl, pour hot water over and whisk vigorously till frothy, about 15-20 seconds.

4. In the bowl with the egg, add in oil and bloomed matcha, whisk well.

5. Whisk in buttermilk mixture.

6. Add all dry ingredients at once and whisk well, allow batter rest for 5 minutes or so to thicken. Heat your skillet in the mean time.

7. You can use a cast iron skillet or non stick pan, adding a bit of oil or butter on medium heat, once hot, pour your desired pancake size. A lower heat flame will allow for the green color to be more vibrant, but be sure to let the pancakes cook for a few minutes before flipping!

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I made this loaf with MRM Nutrition Green Banana Powder, a naturally gluten-free flour that creates an incredibly soft, satisfying texture while adding a subtle flavor that complements rather than competes with the other ingredients. the earthy depth and rich nuttiness of black sesame pair beautifully with the mellow sweetness of bananas, creating a loaf that feels layered and complex without being overly sweet. with a striking marbled crumb that’s as beautiful as it is comforting. every bite has a little bit of everything, the warmth of classic banana bread, the toasty richness of sesame, it's a pairing I'm genuinely surprised I waited so long to test out, after developing the recipe this month I am so excited to be sharing it with you all.

Curious about green banana powder? Take a moment to explore its benefits and unique qualities, then try it for yourself in this recipe → learn more here

Notes before beginning:

* I use plain oat or almond milk, any plant based milk will work. my favorite brands are MALK & Califia

* bananas do not have to be fully brown to make banana bread. bananas at any stage of ripeness can be used, depending how ripe will alter sweetness & texture

* you can use a single 6” pan instead of a 9x5 loaf, the baking time will vary

* I use algae oil from Algae Cooking Club for this cake to get a neutral buttery flavor, use code: ARTPLATTERFORYOU to get a discount on this amazing oil

* A neutral oil such as avocado will work just fine, as well as olive oil is but be aware that it may result in a stronger flavor

Cake ingredients:

150g green banana flour

65g gluten free flour

4g baking soda

2g baking powder

360g banana

40g honey or maple syrup

90 neutral oil

16g apple cider vinegar

60g milk

3-4 tbsp black sesame paste

Black Sesame Paste:

70g raw black sesame seeds

add seeds to a large non stick pan on medium-low heat to toast. make sure the pan is wide enough to get an even layer for toasting, toss or pan flip the seeds every few minutes to prevent burning and to get an even toast. after about 10 minutes transfer to a food processor and blend, the process will take 5-10 minutes depending on desired consistency, continue to scrape down on sides as needed and blend till paste forms.

store in fridge for 1-2 months in an airtight container, I use a mason jar or an old (sanitized) seasoning/spice jar!

For the cake:

1. Prepare 9x5 loaf pan with light oil on the bottom then layer a piece of parchment.

2. Make sesame paste as directed.

3. Measure out milk, add apple cider vinegar and set aside.

4. Mash bananas in a mixing bowl.

5. Add oil and honey or maple, whisk to incorporate.

6. Add milk and combine till smooth.

7. Whisk in flours, baking soda, baking powder and salt.

8. Pour half of this batter into a separate bowl, it does not need to be perfectly halved. Add 3 tbsp of black sesame paste, if you’d like an even stronger flavor add one more tablespoon, whisk till smooth.

9. Add scoops or spoonfuls into the pan alternating between both batters.

10. Swirl the top if desired or add banana, some sesame seeds, flaky salt or sugar!

11. Bake at 350 for 35-45 minutes depending on pan used — test with a toothpick insert to see if it comes out clean or with just a few crumbs.

12. Allow the cake to cool completely before running a knife around the pan and releasing it. Enjoy a slice as is or with a drizzle of honey or dollop of yogurt!

I hope you enjoy! - Katlyn

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Solo camping is one of my favorite activities and ways to reconnect with myself. Away from notifications, schedules and constant noise, I find space to listen, create and observe…. to the wind moving through the trees, the rhythm of ocean waves, the warmth of the sun, and the simple act of making a meal with my hands. Nature has a way of grounding me in the present, bringing me back to what truly matters.

The gear I bring along plays a role in that experience. Each piece mentioned here represents a philosophy I carry into my everyday life: durability over disposability, quality over excess, curiosity over convenience, and a deeper connection to the natural world. All of which are thoughtfully designed, allowing me to travel farther, tread lighter, and spend more time immersed in the places I love.

REI Co-Op feels like a home for outdoor exploration.

Beyond carrying virtually everything needed for camping, backpacking, and adventuring, REI has built its identity around a simple belief: a life outdoors is a life well lived. Their long standing commitment to conservation, responsible sourcing, and gear that lasts is incredible, but furthermore REI helps people access the outdoors in a multitude of ways, sharing knowledge while also giving back to the world.

Their philosophy aligns with my own belief that the best outdoor equipment should encourage connection with nature while minimizing our impact on it.

I have always been drawn to and love supporting brands that understand and share how we are a part of nature not separate from it, whether that’s food, clothing, outdoor gear, etc. Prioritizing sustainability, longevity, and intentional craft is of the utmost importance. Since we live in a culture that often encourages accumulation, and where overconsumption has created such a negative impact on our planet. I’ve become more interested in investing in and owning things that serve a greater purpose, while also representing one. I want to share that here. In how a backpack, tent, sleeping bag, pad, or water filter becomes meaningful when it’s built to accompany years of adventures rather than a single season, a brief trend or aesthetic.

The gear featured below represents pieces I have come to love and trust, through campsites, meals cooked outdoors, and countless time spent in nature. They are tools that support experiences, creativity and connection, while also reflecting the values of brands that I am proud to support.

good gear gets you outside.

great gear companies inspire you to care about what you find there.

My REI Co-op Trail 40L Pack, fits it all, weighing under 3lbs, large enough to carry everything I need, yet compact enough to keep me from overpacking, as someone who never travels without ingredients for a good meal, this balance is important! Packed with simple essentials, a notebook, culinary tools, gadgets and enough space for curiosity (and my sleep system!) The Trail 40 incorporates recycled materials that meet the bluesign® criteria, reflecting REI’s broader sustainability efforts, which focus on environmental impact. I truly appreciate a company that recognizes protecting wild places is just as important as enjoying them. Beyond sustainability what I love most is how carefully engineered the pack feels in actual use. The pockets become little homes for a pencil to journal, my spork and inhaler, a snack for the trail or perhaps a smooth colorful stone collected as a reminder of a difficult climb or a beautiful place.

It’s often the smallest details that make the biggest difference.

One of my favorite features is the accessibility. The top loading design and large panel zipper means I can get almost anything out without unpacking my entire bag. Whether I am reaching for my sudoku book, pulling out cooking supplies or grabbing my headlamp after dark, everything has a place within reach. Including the water bottle side pockets, built to fit a water bottle upright or at an angle for easy access.

WATER

The Sawyer Squeeze Water Filter allows me to safely filter water from a natural source, whether backpacking, traveling abroad, it helps in reducing the reliance on single use plastic while making me feel comfortable drinking water from anywhere and longer adventures possible. It’s lightweight, reliable, and one of the simplest tools I carry. Sawyer products contribute to the support bringing clean, safe water to millions across the world. In teaming up with over 140 charities for over a decade, they have brought long-term relief domestically, internationally and in disaster situations through clean water programs, saving lives and changing them.

I am proud to support a company that is making such a difference in the world, everyone should have the ability to drink clean water and Sawyer is making that happen. Learn more about the impact here: Sawyer Foundation & Sawyer.

My Sleep System

For shelter I use the NEMO Hornet 2P OSMO, an ultralight tent weighing roughly 2lbs. What initially drew me to NEMO a while back was not only their reputation for innovative design but their commitment to creating products that balance performance and sustainability. The Hornet utilizes NEMO’s OSMO fabric, made from 100% recycled yarns and is PFAS-free, it achieves exceptional waterproof performance while stretching less when wet!

NEMO materials are bluesign® approved, meaning they meet rigorous standards for safer, responsible sourcing usage and reducing environmental impact in the process. This partnership reflects a commitment to minimize the ecological footprint of the products they create and still achieve top quality durable gear.

Paired with the tent is my NEMO Tensor Trail Ultralight Insulated sleeping pad (only 13oz) and my NEMO Switchback sleeping pad (only 10oz). Lightweight gear like this allows me to carry less weight without sacrificing comfort, and making a good night’s sleep optimal with both providing an R-Value of around 2.

I love both pads, I have enjoyed the switchback for a while but sometimes crave more padding or want the extra warmth. Everyone’s sleep preference varies. The great thing about REI is you can go test these out in store!

My longtime companion is my REI Co-op Trailmade 20 Sleeping Bag. The mummy design is thoughtful without complexity, no unnecessary bulk, and made with recycled materials. It retains warmth in temperatures below freezing while comfortable enough to settle into and stretch after a long day outdoors.

For me a backpack isn’t just something that carries equipment, it carries rituals. My journal to capture a fleeting thought, the harmonica that gives creativity a voice, the camera that preserves a moment in time, and the ingredients that become a meal made with care after hours of walking. It carries the comforts, essentials, and curiosity, in many ways a backpack becomes a turtle shell, pieces of home to accompany you into the wild while on an adventure.

Perhaps thats why I love this gear so much, not for what it is entirely but for where it takes me and allows me to experience. The best gear doesn’t just help us get outside, it helps us stay connected to what matters most once were there. This is why REI Co-op remains a place I trust to find gear that supports adventures, made to last, designed with purpose, sustainability and a love for the outdoors.

REI’s relationship with the outdoors extends beyond retail shelves and goes deeper into conservation, education and community, one of the many reasons I continue to support and share the love for them. Check out their expert advice to educate yourself, learn more & maybe choose a new backpack or get your first one!

what feels most magical is the color, shades so vivid naturally by the flowers and fruit. the kind of colors that catch your eye, you pause to admire and think how could nature create such vibrancy, a reminder that nature is one of the greatest artists.

a cake so sweet, nourishing and whimsical, made from simple ingredients the earth provides. a cake that invites you to slow down, to savor the season, to notice and find the joy in the beauty that exists all around us. the painted petals, the juice of berries that stain our hands and the deliciousness when you take your first bite.

Notes before beginning:

* I use plain almond or oat milk, any plant based milk will work. my favorite brands are MALK & Califia

* I use gluten free oat flour made from blending gluten free rolled oats as well as King Arthur’s Gluten Free 1 to 1 flour. I really like the balance in texture with this combo. Alternatively you can use equal amounts (175g) of all purpose or spelt flour.

* I use Cocojune’s plain unsweetened coconut yogurt, the fat helps with the structure of the cake without the use of eggs

* For the egg replacement you can use either 18g ground flaxseed and 40g applesauce for a denser crumb or 18g ground flaxseed and 40g water

* My all time favorite coconut sugar to use is the light golden coconut sugar from Big Tree Farms

* I use algae oil from Algae Cooking Club for this cake to get a neutral buttery flavor, use code: ARTPLATTERFORYOU to get a discount on this amazing oil

* A neutral oil such as avocado will work just fine, as well as olive oil is but be aware that it may result in a stronger flavor

* I use Rishi Tea & Botanicals dried butterfly pea flowers ground into powder, I also love Anima Mundi’s Butterfly Pea Flower Powder or Ancient Choices

use this link for a discount: https://www.rishi-tea.com/KATLYN41219

Cake ingredients:

24g apple cider vinegar

150g milk

60g coconut sugar

60g neutral oil

60g coconut yogurt

18g ground flaxseed

40g unsweetened applesauce or water

100g gluten free oat flour

75g gluten free flour

4g baking soda

6g baking powder

pinch of salt

90g blueberries + 1 tbsp flour

a squeeze of lemon juice

10g butterfly pea flower powder

1. I use two 6” spring foam pans, alternatively you can use an 8” for a single layer cake. prepare pan/s by lightly oiling bottom & sides, put a circle of parchment on the bottom.

2. Combine flaxseed with either applesauce or water and set aside.

3. Combine milk and apple cider vinegar to make buttermilk and set aside.

4. Toss blueberries with lemon juice and tablespoon of flour, set aside.

5. In a bowl whisk together oil and sugar, add yogurt and whisk till well incorporated and creamy, then add flaxseed “egg” and whisk well.

6. With a spatula, fold in flours, baking soda, baking powder, salt and butterfly pea flower powder, then fold in blueberries till all is well incorporated.

7. Pour batter into prepared pans, bake at 350 for 20-30 minutes, till edges begin to get golden and the cake tops are firm. Use a toothpick insert to check if you’d like!

8. Allow cake/s to cool before removing from pans!

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this recipe is a special one, so whether your feeling a little blue or adventurous, these will put a smile on your face and bring joy & playfulness to your kitchen regardless!

these pancakes celebrate the beauty of color born in nature, Rishi Tea & Botanicals butterfly pea flowers create a gentle yet vibrant hue of blue, with a delicate earthy floral vanilla like flavor. fluffy, nourishing and full of antioxidants, anthocyanins and flavonoids. butterfly pea flowers are a functional supportive wellness botanical that have been used for centuries. I deeply enjoy using them in food and sipping as tea 🩵

Rishi honors botanicals with so much care, from thoughtful sourcing and organic cultivation to a deep respect for sustainability and the plants themselves. With intention rooted in ancient herbal traditions while equally balanced with modern culinary artistry.

use my link for a discount & try them yourself: https://www.rishi-tea.com/KATLYN41219

Notes before beginning:

• Any milk or plant based milk works, I use MALK or Califia almond or oat milk

• Regular oat flour, buckwheat, spelt or King Arthur’s Gluten Free 1 to 1 flour work here, but texture and flavor will vary

• These can be made with all purpose flour as well, using 120g in replacement

• I use algae oil as a neutral oil for my pancake batter and cooking the pancakes on a griddle. (use code: ARTPLATTERFORYOU, to get a discount on Algae Cooking Club Oil, it’s amazing!!!) you can of course use a neutral oil such as avocado, or a mild olive oil

• To make these vegan you can sub the egg whites for 10g ground flaxseed mixed well with 40g water, let it sit for 5-10 minutes (although they won’t be as fluffy)

• Use lower heat when cooking to preserve color!

butterfly pea flour pancakes:

140g gluten free oat flour

1 ½ tsp baking powder

½ tsp baking soda

pinch of sea salt

200g milk

12g apple cider vinegar

30-40g egg white

12g sugar (optional)

10g neutral oil

1 tbsp ground butterfly pea flowers

1 tsp butterfly pea flower (steeped)

1. Bring 20-30g of the 200g milk to a strong simmer in a pot and immediately pour over 1 tsp butterfly pea flowers, allow to steep for 10 minutes, set aside.

2. Combine remaining milk with vinegar in a small bowl and set aside.

3. In a separate bowl whisk egg white(s) vigorously till fluffy, add 12g sugar if using.

4. Next whisk in oil and steeped butterfly pea flowers (you can strain or pour in the flowers if you are okay with the texture!)

5. Whisk in buttermilk mixture.

6. I use a coffee grinder to ground the butterfly pea flowers, a food processor or mortar and pestle work as well.

7. Add all dry ingredients including ground flowers all at once and combine well, let batter rest for 5 minutes or so to thicken.

8. You can use a cast iron skillet or non stick pan, adding a bit of oil or butter on medium heat, pour your desired pancake size and let cook for a few minutes before flipping and cooking for another few minutes.

ENJOY & thank you Rishi Tea & Botanicals for such wonderful products!

while enjoying it, I couldn’t help but think of how the meals I make mirror the way I approach desserts, there is this constant desire to make something unique, to branch away from the familiar and test with flavors that feel creative, inventive and playful.

cookies have always held a special place in my heart, they were the first thing I started making when I began baking. I found so much excitement in experimenting, testing different flours, spices, herbs and flavor pairings. looking back now, I think cookies were what first uncovered my love for baking, recipe testing and foreshadowed the baking style I have naturally grown into over the years.

with that, here were my thoughts while eating my oatmeal bowl:

“what if I made a spring cookie… what flavors would that embody??”

“maybe fennel… or chamomile… oh maybe something herbaceous like tarragon!”

“zucchini tarragon… no wait, i love thyme, is thyme more spring or fall…?”

“I could do lemon fennel chamomile… I think brown butter would be good, wait…”

ponders for a split second

“brown butter needs to be its own thing”

“okay so what if I made a spring cookie box??”

“I think I need to. yup we’re doing it”

so with this suddenly overwhelming terrific idea in mind I jolted out of my chair, scuffed down the last few bites of oatmeal, grabbed my sticky pad and began scribbling flavor combinations inspired by the essence of spring: rebirth, tender seasonal produce, fresh herbs, earthy flavors, delicate flowers, brightness & lightness!!!

over the years I have partaken in making holiday cookie boxes for the winter season but I had never really seen cookie boxes centered around any other season.

so naturally my thought was, why not????!

the box:

• brown butter chamomile thumbprint + tarragon pea goat cheese filling

• golden sun milk rose pink peppercorn crinkle

• matcha butterfly pea flower brownie cookie

• strawberry lemon fennel shortbread

• lavender honey tahini oatmeal cookie

• roasted dandelion & chicory root, barley buckwheat chocolate chip

• walnut oil date cookie sandwich + caramelized walnut, date cacao praline filling

recipes for three of the cookies are shared below, if you are interested in the others please message me, or reach out on instagram, through email or comment here. I will share all the rest eventually, as I am still refining to make them foolproof for you all and testing alternatives for dietary needs :)

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I enjoy walking on dirt, feeling the rocks, the earth beneath my feet, the way a gust of wind might blow dirt up into my face, like an accidental kiss from the ground.

I enjoy the excitement harnessed in every cell of my body before even reaching the trail, as the unknown of what lays ahead builds up.

the various shades of green around me, each its own hue of color. my favorite color.

I like noticing the scenery, different species of flowers, the moss growing on rocks, the moon rising or setting, the tiny streams that flow, wild mushrooms, native herbs, seasonal flowers and types of trees that grow amongst the trail. noticing the change of forests hiking from one county to another, the decay of a sycamore or the delicacy of a tiny new pine. observing the way our eco system on land mimics that of the oceans.

the coos from mourning doves, the screech of a hawk, a hoot from an owl, the chirps of baby birds in spring, the finches that sing as the sun begins to brighten the sky.

the sounds of rustling wild grass, a wood pecker findings its next meal in a tree, when butterflies wings flutter, the frogs that croak, crickets that chirp, and bees that buzz.

I love the early morning dew drops, grasping and hanging onto the grass, so still, so delicate, so plump, glistening when the sun reaches them, shining like tiny jewels unknown that they are being admired by a lover of nature.

I enjoy the peaceful feeling hiking brings, being with yourself, in the present moment. It grounds me, centers me, restores balance in me, I love it.

I love how it heals my stiff hips or calms my anxious mind.

I love how it brings my awareness to whats around me.

I like how it reminds me to be thankful to have the body that can do this.

I like how each hike is different, even if its the same trail near my home that I hike over and over again, it is never the same, because you can’t relive the same moment again, take the same exact footsteps again, each time it will be a new experience.

I love how hiking energizes me.

I love feeling my lungs expand with each inhale as I gain 2400 elevation.

I love the soreness the day after a big long hike.

I love feeling every part of my body and mind while hiking.

I love finding new trails.

I love collecting rocks while hiking, like little souvenirs of remembrance.

I enjoy how hiking makes me feel, what it has taught me, not only about nature, but about myself, how I face a challenge, how I find strength or calmness. hiking has helped me find passion, find words when I have hours alone on a quiet trail with my thoughts in my head. I feel accomplished, I feel on top of the world… as I sit on top of a mountain peak gleaming with gratitude and triumph. hiking is a beautiful thing.

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Notes before beginning:

* I use almond or oat milk, any plant milk will work, my favorite brands are MALK & Califia

* I use gluten free oat flour made from blending gluten free rolled oats as well as King Arthur’s Gluten Free 1 to 1 flour. I like the balance in texture with this blended combo

* I use Cocojune’s plain yogurt, the fat helps with the structure without the use of eggs

* Use a high quality cacao powder for this cake, it’ll yield such a robust chocolate flavor, MRM nutrition is one I always have on hand

* My all time favorite coconut sugar to use is the light golden coconut sugar from Big Tree Farms

* I use algae oil from Algae Cooking Club for this cake to get a neutral buttery flavor, use code: ARTPLATTERFORYOU to get a discount on this amazing oil

* A neutral oil such as avocado will work well, if you would like to use olive oil you may, but it’ll create a stronger flavor!

Cake ingredients:

150g milk

24g apple cider vinegar

60g algae oil

75g golden coconut sugar

1 tsp vanilla extract

100g full fat coconut yogurt

90g gluten free oat flour

80g King Arthur GF 1 to 1 flour

50g cacao powder

5g baking powder

2g baking soda

¼ tsp salt

90g hot water

1 tsp espresso powder

I use two 6” pan or you can use one 6” or one 8” - the baking time will vary

1. Prepare pan/s by lightly oiling bottom & sides, put a circle of parchment on the bottom

2. Combine milk and apple cider vinegar to make buttermilk and set aside

3. Whisk together oil and sugar, whisk in vanilla and yogurt until smooth. Whisk in the buttermilk till smooth, sift all dry ingredients into batter. Before combining, measure your water, pour into a pot, bring to a strong simmer, then pour into a cup with the measured espresso powder, mix till dissolved. Now whisk dry ingredients into batter till nearly incorporated with streaks of flour still showing.

4. Slowly pour the hot espresso water and whisk into batter till smooth.

5. Pour into prepared pan/s, bake at 350° for 20-30 minutes, test with a toothpick insert, the top/center should be mostly firm when gently pressing on it

6. Let cake to cool for 20 minutes before running a knife around the pan and releasing it

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Made using some of my favorite brand ingredients, all of which are tagged below. It embodies a kind of love rooted in the simplicity of nature’s elements, nothing fancy yet nourishing to the soul tasting like perfection, comfort and sweetness.

Notes before beginning:

* I use plain almond or oat milk, any plant based milk will work. my favorite brands are MALK & Califia

* I use gluten free oat flour made from blending gluten free rolled oats as well as King Arthur’s Gluten Free 1 to 1 flour. I really like the balance in texture with this blended combo

* I use Cocojune’s plain unsweetened coconut yogurt, the fat helps with the structure of the cake without the use of eggs

* My all time favorite coconut sugar to use is the light golden coconut sugar from Big Tree Farms

* I use algae oil from Algae Cooking Club for this cake to get a neutral buttery flavor, use code: ARTPLATTERFORYOU to get a discount on this amazing oil

* A neutral oil such as avocado will work just fine, as well as olive oil is but be aware that it may result in a stronger flavor

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Cake ingredients:

120g milk

24g apple cider vinegar

60g algae oil

80g golden coconut sugar

1 tsp vanilla extract

60g full fat coconut yogurt

100g strawberry puree

90g gluten free oat flour

100g King Arthur GF 1 to 1 flour

6g baking powder

4g baking soda

pinch of salt

2 tbsp of freeze dried strawberry powder (optional)

I use two 6” pan or you can use one 6” or one 8” or 9” the baking time will vary

1. Prepare pan/s by lightly oiling bottom & sides, put a circle of parchment on the bottom

2. Combine milk and apple cider vinegar to make buttermilk and set aside

3. Using fresh or frozen strawberries, add to a pot, simmer on low heat with an inch or so of water till they soften, you can mash them to soften more. Then blend until smooth in a food processor/blender, I leave as is, or you can put the puree through a mesh sieve, then set aside to cool slightly

4. Whisk together oil and sugar, add vanilla and yogurt whisk till smooth. Mix in strawberry puree till combined, add all dry ingredients at once, lastly whisk in buttermilk till smooth

5. Pour into prepared pan/s, bake at 350° for 25-30 minutes, test with a toothpick insert, the top should be lightly golden and the center is softly firm when pressing on it

6. Let cake to cool for 20 minutes before running a knife around the pan and releasing it

I am a huge lover of Pistakio’s creamy and crunchy pistachio spreads, and the original recipe for this cake, zucchini only, is one of my all time favorites I have perfected. Andddd naturally when something is that good, why not try and elevate it more, so this cake was the perfect vessel to incorporate Pistakio’s spreads into, creating a savory sweet balance with a rich moist nutty crumb!!!

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As a BIG pancake lover I enjoy these almost once a week. While I love experimenting with new and funky combinations in the kitchen, I always find myself coming back to these for comfort and nourishment. They feel grounding, the kind of meal that reconnects you with food in such a simple yet profound way. The first time I tried them I actually baffled myself a few bites in as I realized how delicious they were… and the fact that I was eating beets in pancakes. “Wow food is so incredible, you can truly try making anything with it,” I thought to myself, smiling. My love for beets grew immensely that day! Beyond the flavor, they’re packed with iron, nitrates, folate, magnesium, rutin and antioxidants, all compounds that support overall health, especially women’s health.

It never ceases to amaze me how food can care for us while tasting so good.

These are also perfect for anyone who isn't quite sure how they feel about beets, but want to give them a try. These pancakes soften that earthy flavor in such a beautiful way. And remember, not all beets are the same. Some are dark magenta or bright red, some sweeter, while others have that deeper earthy character, or “dirtier” taste as my mom likes to put it. In truth, not all food tastes the same, especially not to everyone, that's the beauty of it. So my final thought: make these with the intention that they aren’t meant to taste or be like a classic buttermilk pancake, they are something entirely their own, dark red, slightly pink, robust deliciously moist pancakes!

Notes before beginning:

* I use raw beets, leaving the skin on and measuring out 100g, then steaming till fork tender or a bit softer, raw beets lose moisture when steaming so the cooked weight may be 90-95g

* You can use store bought steamed beets which do retain more moisture, measure roughly 100g and keep in mind the batter may be slightly thinner, follow the directions below

*I have not tested this with just buckwheat or any other type of flour (if you do let me know!)

* I add flaxseed as an egg replacement, for structure and extra fiber, chia seeds work too

* I use oat milk or almond milk for these pancakes, I have not tested them with another type

* I use a cast iron flat top for pancakes, and oil it with a neutral oil or butter

Pancakes:

90-100g red beets (steamed)

170g milk

14g apple cider vinegar

8g ground flaxseed

60g oat flour (gluten free works!)

60g buckwheat flour

½ tsp baking powder

1 tsp baking soda

optional: dash of maple/sugar/cinnamon

Equipment used: food processor/blender, scale, bowl and spatula

1. Measure and chop raw beets into 1” cubes (peel if desired) and steam for 5-10 minutes till fork tender. If using packaged steamed beets, cut into 1” pieces.

2. Put your mixing bowl on a scale and measure out 80g of milk, pour into a food processor or blender, in the same bowl measure out 80g of milk and add apple cider vinegar, let this sit while the raw beets are steaming. Add ground flaxseed to the bowl and mix.

3. In the food processor or blender add the steamed beets to the milk, blend for about a minute till mostly smooth, packaged steamed beets will blend smoother. Add the beet mix to the bowl of milk, mix till incorporated, then add all the remaining ingredients.

4. Let the batter rest while you heat a skillet or flat top to medium heat. The batter should be thick but pourable/spreadable, if it seems too thick add 5g of milk at a time, mix after each addition, alternatively if the batter seems very thin, add a tbsp of flour at a time.

5. Grease hot skillet, scoop desired size pancakes, cook for 2-3 minutes, flip and cook for another 2-3 minutes depending on size

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A few more details for you pancake lovers:

I love adding Anima Mundi’s Dirty Rose Chai Collagen Powder into the batter, as well as sprinkling it on top, it’s one of my favorite products to use & pairs so well here!

The toppings!!!! this is where I have fun with pancakes. For these ones I love adding fruit like pomegranate seeds, strawberries or raspberries. I always do a combination of dried rose pedals, dried hibiscus flowers & cacao nibs. Maple syrup or raw honey and cinnamon for added sweetness and of course a dollop of coconut yogurt, occasionally I will mix red beet powder into the yogurt if I want more color on the plate!

Do as your heart desires, and I hope you enjoy every bite : )

I have kept this cake classic and simple, but have also played around with adding flavors and fun components. Linked at the end of this page is an elevated version with a pistachio mousseline, orange olive oil curd, raspberry buttercream & fresh figs.

Carrot cake is one of those desserts that quietly holds its place, classic, familiar, and sometimes, I think, underestimated. Often labeled old-fashioned, dismissed as or made “too healthy” or overly sweet with frosting, it carries a bit of contradiction. Some love the textured crumb, others aren’t sure about raisins or even the idea of a vegetable in a cake, the question of huh, savory cake?? But that contrast, the uncommon, the subtle controversy is exactly what makes it special to me. It’s humble yet complex, simple yet layered, not extravagant yet it lingers, you go back for seconds without realizing. There’s something deeply comforting about that balance, the nostalgia it carries, and for that I adore it and am so excited to be sharing it!

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broadly speaking, a “trend” or “trending” is defined as something that is currently gaining rapid attention or popularity.

lately, there has been a noticeable rise in the fascination and consumtion of sardines. their abundance of nutrients, their reputation for supporting overall health, and the steady stream of social media posts praising their benefits. as more people share, the curiosity grows. popularity accelerates and naturally consumption follows.

a domino effect begins:

people try them because they don’t want to miss out, because they’re searching for better health, because everyone else suddenly seems to be opening a tin.

but here’s the quiet truth, the nutrients sardines provide are not unique to sardines alone. nearly all fatty fish contain similar benefits.

so why are these tiny fish suddenly framed as a near-superfood, when in reality they are simply just… food, something humans have eaten for centuries?

a side note amidst this topic:

as someone who eats fish almost daily, one of my biggest priorities is where that fish comes from. (I share some of my favorite sustainable brands below) overfishing is a growing global concern, and some sardine populations, along with other species of fish are already feeling the strain. this is something worth remembering not only in how we consume fish, but in how we relate to all natural food the world offers us. as our population grows and consumption increases, our impact on the ecosystems that sustain life grows more fragile. a gentle reminder that our health is dependent on the health of the planet.

health should not be separated from sustainability, while of course recognizing that access, costs and circumstance shape what is possible for each of us.

fish, fatty fish species like mackerel, salmon, herring, sardines, tuna all carry the near equal overall benefits of mood-boosting nutrients like omega-3s, Vitamin D, B12, tryptophan and protein, all contributing to better energy, clearer thinking, collagen production, gut health and overall well-being.

a tension I feel in moments like this is how easily a single food can be praised as transformative. sardines are deeply nourishing, yes, but so are many other whole foods that have supported human health for generations. when the conversation narrows to one “powerhouse,” it can unintentionally obscure the wider landscape of nourishment that exists all around us or mislead our way of thinking about health.

I don’t believe anyone shares this with harm in mind. most people are merely searching for better health and offering what has helped them. still, I find myself wishing for a deeper kind of curiosity, one that looks beyond trends. I write this in hopes of helping to remind others where our food comes from, to encourage educating yourself rather than blindly trusting what’s shown in media, and to recognize that true nourishment has never belonged to a single ingredient, but to the diversity and abundance of real food itself.

in other words, this isn’t just about a trend. it’s about remembering and reminding you the quiet power of real, simple food.

so maybe my question then isn’t “why are sardines trending?” but a better question may be “when did we forget that nourishment was never supposed to be trendy at all?”

my top sustainable and health-friendly brands: Fishwife, Wild Planet, Miss Can, Patagonia Provisions, Jose Gourmet, Matiz & Ortiz.

these are some of my favorite brands to enjoy in part because they reflect a shared commitment to sustainability. their practices emphasize wild caught, responsibly managed fisheries, and prioritize small fast reproducing, cleaner species many of which are not currently overfished. I value their transparency and traceability as well as their use of fishing methods designed to be safe and eco-conscious. many partner with small scale businesses, support costal communities, and collaborate with artisan producers. just as meaningful is their restraint in processing, using only simple ingredients like olive oil, sea salt or water. their philosophy is rooted in passion, care, responsibility and respect for earth, something I feel proud to support and consume.

Thank you so much to Red Feather Creamery for sending the most tasty New Zealand Butter! I wanted to use it in a way that really showcased the buttery flavor and rich quality in a dessert, this cake embodied just that. It was luscious and oh so comforting!

I did a brown butter vanilla bean swiss meringue buttercream on top. I boiled a few medjool dates, blended them, added them back to a pot with more dates and warmed it all up with a dash of maple syrup to create a creamy caramel like ooze… scrumptious

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a cake filled with flavors that compliment each other so beautifully, harmonizing like a song. semolina flour meets all purpose flour creating a nutty grainy flavor and subtle crispy exterior. a cake dense yet light, crunchy yet soft, a crumb that will impress all who take a bite. the richness of pistachio carries this cake, bringing bold and buttery to the table, in each bite you taste the Crunchy Pistakio Butter, with a sudden depth of floral notes. saffron and rose uplift the sweet honey and nutty pistachio, bringing a sensational experience in one spoonful.

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To me a lemon cake needs to carry its name when you try it, it shouldn’t be a subtle background flavor when it’s called a LEMON CAKE! it was that very idea that led me to develop this recipe. I wanted a lemon cake that wasn’t soft in its personality but bold and loud. I want it to sing lemon in all the various notes. I want you to see the tiny bits of lemon zest when you are eating your slice, and even the color to be just the faintest hint of yellow. This cake is versatile, it’s a canvas for you to create more, elevate it, or keep it simple, and have fun with it!

this is the recipe I used for my lemon bay leaf & thyme cake, with a macerated strawberry pink & black peppercorn jam and sumac vanilla bean whipped cream.

more details and photos are shared on my instagram: artplatterforyou

Notes before beginning:

* as always measure out your ingredients before starting the bake

* I use caster sugar frequently when baking this but regular granulated sugar works just as well

* whole milk is best as the fat and protein give structure, other high protein milks such as soy , oat or hemp milk may be substituted though I have not tested it

* use a neutral oil such as avocado oil, algae oil or even vegetable oil. - baking olive oil would be fine too if you don’t mind the subtle flavor it may give!

* I have ingredients listed in metric & imperial measurements. I typically measure in grams but wanted to include the measurements for people who don’t have a scale or prefer using the imperial system

* this recipe can fill two 6” spring foam pans for yielding taller cake layers or two 8” pans for thinner layers, when experimenting I sometimes will fill my 6” pans a bit less than half way, and pour the remaining batter into a couple 4” pans to enjoy for myself as a treat while the others bake

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* I use this recipe as a base for creating new cakes, such as the lemon bay leaf & thyme cake, infusing the milk and butter mixture with bay leaves and thyme, allowing to steep for a few minutes before straining and incorporating into the batter as written below. you can add light fruit like blueberries coated in flour and then gently fold in last. you can add other aromatics, spices like rosemary, orange zest, basil, black pepper, poppyseeds, lavender - as mentioned its a versatile base recipe!

Cake Ingredients:

240g (2 cups) all purpose flour

2 ½ tsp baking powder

¼ tsp salt

4 eggs

300g (1 ½ cup) sugar

112g (8 tbsp or ½ cup) unsalted butter

227mL (1 cup) milk

1 tsp vanilla extract

3 tsp neutral oil

3 tbsp lemon zest

1 tbsp lemon juice

optional: lemon oil to replace vanilla

Equipment: either two 8” spring foam pans or two 6” - see notes above for more on pans! I recommend using a stand mixer but hand held mixer works, scale, bowl, measuring spoons, whisk & spatula

in your mixing bowl add all 4 eggs and whisk at medium speed for 1 minute, slowly pour in the sugar, over the course of 45 seconds, then whisk at high-medium speed for about 7 minutes.

while eggs are being whisked, melt your butter with your milk either in a microwave– in intervals of a minute, mixing after each interval till melted– or in a pan on a stove top– till just melted. pour into a bowl, if the milk mixture is very hot let it cool for a few minutes. after 7 minutes, your egg mixture should look light in color, turn your mixer off and add 1 cup of the egg mix to the milk mix, and hand whisk together, you can be aggressive here, whisk till just smooth – you are tempering the mix before adding it all back to the egg mixture.

once all incorporated, add this tempered mix to your mixing bowl with the egg mixture and whisk at the lowest speed, add vanilla, oil, lemon zest and juice. stop your mixer and in intervals add ⅓ of flour, whisk at lowest speed for 10 seconds, stop mixer, add ⅓ and whisk for 10 seconds, stop, add the last of the flour and whisk for 10 seconds, stop mixer and scrape down the sides and bottom ensuring all the flour is mixed, whisk at the lowest speed for 15 seconds.

pour into prepared pans and bake at 350* for 30 minutes, till toothpick insert comes out clean, allow to cool for 10-20 minutes before releasing from the spring foam pan, and enjoy!

some more cakes made using this lovely recipe:

This creation is more than a dessert. it’s a reflection of who I am: an artist drawn to the natural world, with a love of creating art using food. Inspired by my first sip of Rishi Tea & Botanicals’ Garden Party tea, I set out to create a cake that illuminates the beauty of tea beyond the cup—displaying the vibrant botanicals & sustainable practice that define Rishi’s devotion to tea. With notes of blackberry, strawberry, and a gentle tang of hibiscus, layered with chamomile, honeybush, fennel, and orange, Garden Party offers a symphony of flavor that blooms naturally in cake form. Every ingredient I used reflects a shared value with Rishi: organic, respect for the origin, honor in natural ingredients, with sustainability, passion & care kept in mind, always.

This cake tells a story—that tea is not only a beverage, but an experience. a ritual. a form of art. with Rishi, every cup (or slice) becomes a discovery: a journey into the teachings of tea, its cultivation, and the countless botanicals sourced from around the world—each one part of a remarkable and purposeful standard of craft.

There is somethng so grounding in the ritual of tea. Whether it’s steeping a cup to sip and warm up your hands, using loose leaf in a cake or dessert, or even infusing it in a bowl of oatmeal for a deeper layer of flavor— its a practice of slowing down, noticing, curating and savoring.

I have shared this recipe on my website too [which I just recently published] — it’s linked in my bio if you’re longing to try it or check out my page. I hope you do!

I also hope you get the chance to explore and try Rishi Tea & Botanicals, as they’ve opened my eyes, heart, and mind to a whole new world — not just of tea, but of the entire experience it brings into the culinary and pastry arts.

I’m embarking on my journey into tea as a way of slowing down, creating, deepening my understandings and realigning with what I truly want to devote my time and energy toward. I’m passionate about so much, and this world holds so much opportunity. Every day is a chance to learn and grow, and I’ve seen that unfold for me this year. As a Rishi ambassador and tea lover, I’m proud to share this with you!

Feel free to use my link below for a discount on any Rishi Tea & Botanicals product.

I hope you begin your tea journey with Rishi & making this lovely cake, recipe below:

https://www.rishi-tea.com/KATLYN41219

Garden Party Tea Cake Recipe:

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I’ll admit, I wasn’t sure how to begin this page. There’s that nervous excitement, like opening a new notebook and feeling that the first page needs to be perfect. Maybe that’s just me — the perfectionist in me.

This year has been about walking through the unknown, and finally starting the things I’ve put off, for no real reason other than hesitation. Substack is one of those things. So here I am, sharing a side of myself I don’t usually share.

My name is Katlyn, though some of you may know me as artplatterforyou on Instagram.(hey!) I’m a nature nerd, food lover, artist, and adventure seeker with a passion for pastry, and honestly all food. Growing up, I was always drawn to creativity — painting, drawing, crafting, music, any form of art — and now food is the canvas where I bring those threads together. That’s my philosophy, the heart behind artplatterforyou: art on a plate, for you to enjoy.

But I don’t want this to feel like a formal introduction — you’ll get to know me naturally as I share here. For now, what I really would like to do is to set the tone. I want this to be a place of comfort. A place of passion. A place of transparency. A place to build a community. A place to share life & all the beauty and greatness it embodies.

Comfort means something different to everyone. For some, it’s a soft landing; for others, it’s a reminder of home or maybe that morning mug of coffee. To me, it’s not just a place of ease or a state of contentment — it’s the effortless joy that something brings into your life. That is truly the kind of comfort I hope to share with you here.

With that, it only feels right to begin with a recipe that, for me, is the definition of comfort:

Sweet Potato Gnocchi

300g sweet potato (450g raw)

1 cup of flour

notes before beginning

* i have made this with gluten free flour, all purpose, and 00’ flour - all work well

* you can use any type of yam, orange sweet potato, as well as purple and Japanese, the last two will need some water to help bind together with the flour, as they contain less moisture.

* if the dough is feeling dry or not coming together, add a tbsp or two of water and mix

* begin boiling your pot of water once ball of dough is formed

prick your potato/es with a fork or knife, steam, boil or microwave for 5-10 minutes, depending on size and method of heating, you want the interior of the potato to be quite soft (handle carefully) cut and scoop out flesh into a bowl, and begin mashing with a fork, you want all the flesh mashed well and you want to work quickly here, as the warmth of the potato helps in binding with the flour in the next step.

add your flour and mix with the fork, coating the potato, making clumps, and combining it all together, dump the mixture on your clean lightly floured workspace, shape and knead for a minute or two till it comes together as a ball — the dough should not be very sticky or wet but smooth and soft — cut the dough into 2-4 pieces, roll each piece into a long rope, play around here, create whatever length, thickness or shape. using a knife or bench scraper cut your pieces (I normally cut 1-2” inch pieces) if you have one, you can roll the tiny bits of dough on a pasta board or leave as is.

If the gnocchi are sticking together as you cut or after, toss in a bit of flour on a sheet tray or in batches in the bowl you used to make the dough in. (refer to pictures below)

boil in batches for 1-3 minutes, or till they are floating, add into a hot pan with sauce!

I hope you enjoy this dish, I hope it brings you the comfort it has brought me.

leave a comment if you try it, or if you have any questions— thank you for being here :)

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