Monthly Archives: April 2013

Vegan Recipe Shares: Lemon Lavender Scones

We LOVE cooking and baking with lavender. Many people have expressed surprise at seeing our baked goods that are made with lavender, but the reception is always very positive. The flavor is very floral (surprise surprise) and strong yet delicate. We enjoy combining it with other unique flavors like lemon, cardamom, and even Earl Grey tea…

Our Lemon Lavender Scones, made with local lavender, were a big hit as soon as we introduced them at the Farmers Market back in February. The smell and flavor are both to die for–though no one (human and non-human) was harmed in the making of THESE treats!

Lemon Lavender Scones
– Makes 8 scones.
1 ¼ cups soy milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
½ teaspoon salt
3 tablespoons lavender flowers
¼ teaspoon cardamom
2 tablespoons lemon zest
½ cup sugar, plus extra for sprinkling
½ cup coconut oil
2 tablespoons canola oil
1 teaspoon pure vanilla extract

Preheat the oven to 375 F. Lightly grease a scone pan or baking sheet. Measure out the soy milk in a large measuring cup and add the vinegar to it. Set aside to curdle. Combine the flour, baking powder, salt, sugar, lavender, cardamom, and lemon zest. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like. Create a well in the center and add the milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine. Grease a ¼-cup measuring cup and use the cup to scoop the scones into the scone pan or onto the baking sheet. Dust the tops of the scones with more sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm. Transfer to a cooling rack, allow to cool for a few minute, and then remove the scones and allow to cool on the cooling rack.


Popping Up at Vegan Tuesday

We had so much fun popping up at The Store in Staunton yesterday that we are popping up again this Tuesday from 11:30 to 12:30.

John Matheny of Nu-Beginning Farm has kindly created Vegan Tuesday at The Store, where you can get a vegan soup, salad, coffee…and Sunberry Baking Company vegan treats!

Although we are no longer wholesaling products at The Store, we are excited to continue offering our vegan treats there. Be sure to stop by to grab lunch, stock up on Sunberry Baking Company goodies, and fill your coffee mug.

This week, we are planning to bring:

  • Lemon Lavender Scones
  • Cherry Chocolate Scones (gluten free)
  • Peanut Butter Chocolate Chip Cookie (gluten free)

Please contact us to let us know if you want to order something special for pickup on Tuesday or if you have any questions. Also please note that we can only accept cash and checks at this time.

We look forward to seeing you on Tuesday for our first Vegan Tuesday pop-up.

Vegan Recipe Shares: Chocolate Stout Muffins

We enjoyed seeing many people (around 110) show up for the free screening of Vegucated last night at James Madison University. Thanks to the Animal Rights Coalition for helping set it up!

In case you missed it, not only was Sunberry Baking Company cosponsoring the event and participating in the panel discussion, but we also provided some free vegan treats for attendees. After all, if you are watching a movie about veganism, why not have something yummy to munch on? As you can imagine, everything was gone by the end, including the scones, Crispy Rice Treats, and Chocolate Stout Muffins.

Our Chocolate Stout Muffins are rich, dark, and flavorful, in addition to centering on a local ingredient: Starr Hill’s Dark Starr Stout. Delicious in its own right, the stout goes swimmingly with chocolate, resulting in a fluffy, moist muffin that packs a punch (even if all the alcohol bakes off…)

Also keep an eye out for the return of the chocolate-stout combination…when we debut our Black Metal Cüpcakes…soon!!!

Chocolate Stout Muffins
– Makes 12-14 muffins.
1 ½ cups all-purpose flour
1 cup packed brown sugar
1/4 cup soy milk powder
1/2 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Starr Hill Dark Starr Stout
½ cup canola oil
2 teaspoons pure vanilla extract

Preheat oven to 350 F. Line a muffin tin with paper liners. Combine the flour, sugar, soy milk powder, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. Form a well in the center of the dry ingredients and add the stout, oil, and vanilla extract. Mix to combine thoroughly. Fill liners ⅔ full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to wire cooling racks to cool.

In Case You Missed Us

Lest you think that Sunberry has disappeared, or slacked off, or (gasp) shut down, we have a variety of fun events and opportunities for you to learn about, eat, and yes even go vegan this week!

On Wednesday, April 10th, at 7 p.m., we and the James Madison University Animal Rights Coalition are co-sponsoring a FREE screening of the film Vegucated. Come out to watch this fun, informative, inspiring film about three omnivorous New Yorkers who go vegan for six weeks. Enjoy some of our 100% vegan treats, and stick around for a discussion panel afterward. The screening will be held in the Health and Human Services (HHS) Building (801 Carrier Dr.), Room 1302.

Then, on Saturday, join us from 3-6 p.m. for our first pop-up sales event at The Store in Staunton (240 N. Central Ave., Suite 4). Grab some delicious coffee from Grains of Sense and some produce while you are there, and be sure to sample some of their delicious vegan soup. Stay tuned for more news about pop-ups at The Store, which has been featuring Sunberry treats during their Vegan Tuesday (thanks John!), and keep an eye on our schedule for upcoming pop-ups and other events.

Our Community Supported Baking (CSB) is gaining momentum (and members), and we have been getting more requests for special orders. We are glad to accommodate your requests and keep you supplied with our unique, local, delicious vegan treats, so get in touch to place an order.

See you around!

Vegan Recipe Shares: Peanut Butter Chocolate Chip Cookies

Our Peanut Butter Chocolate Chip Cookies have a lot of positive associations for us. They were one of the items we made for Vegan Night Out last September, for the free screening of Vegucated, which was probably the point at which Sunberry Baking Company started to seem like an endeavor worth doing.

In addition, they have received some very rewarding praise. We are now making them gluten free, which people who want that appreciate and people who do not seem not notice. The coarse sea salt on top is also an unusual twist that goes surprisingly well with the peanut butter and chocolate combination. They are fun to make and, obviously, to eat as well!

Peanut Butter Chocolate Chip Cookies (gluten free)
– Makes about 16 cookies
1 cup peanut butter
2 tablespoons peanut oil
1 cup sugar
1 teaspoon molasses
¾ teaspoon vanilla extract
⅓ cup soy milk
1 ½ cups gluten-free all-purpose flour
¾ teaspoon xanthan gum
¾ teaspoon baking soda
¼ teaspoon fine salt
1 tablespoon peanut butter
Heaping ½ cup chocolate chips
Coarse sea salt (for sprinkling)

Preheat oven to 350 F. In a large bowl, stir together the peanut butter, oil, sugar, molasses, vanilla, and soy milk. Sift in flour, baking soda, xanthan gum, and salt. Stir until just combined, then add the chocolate chips. Add a splash of soy milk if the dough is a bit dry or crumbly, or add a touch of extra flour if it is too wet (this can vary based on the kind of peanut butter used). Lightly stir in the tablespoon of peanut butter. Roll into balls of about ⅛ cup in size and place on a greased or parchment-lined cookie sheet, flatten, and lightly sprinkle coarse sea salt on top. Bake for 12-15 minutes until the edges are firm and the cookies are golden. Let sit on the cookie sheet for a minute, then transfer to a wire rack and cool.

April News: CSB Begins, Pop-Ups, and Specials!

Spring has begun, and we at Sunberry Baking Company are transitioning both into a new season and a new approach to sharing our vegan treats with the Valley. As is usually the case with early spring, it is an exciting time–things are popping up, blossoming, and growing like crazy!

Our Community Supported Baking (CSB) program already has a few members and is getting started this week! You can buy a weekly $10 or $20 share, and receive a box full of delicious Sunberry goodies at dropoff locations in Harrisonburg and (if needed) Staunton. We will do our best to accommodate preferences and always will accommodate any allergies you might have. Sign up and enjoy some of your favorites plus new items each week. We are pursuing a PayPal option that will allow electronic payments and automatic withdrawals. Just let us know if you are interested!

Although our wholesaling has ended, we have already lined up some regular Pop-Up Sales Events in Harrisonburg and Staunton. We will be at the following locations each month:

  • The Store (240 N. Central Ave., Suite 4, Staunton): second Saturdays, 3-6 p.m., starting April 13th
  • Harrisonburg Farmers Market (228 S. Liberty St., Harrisonburg): fourth Saturdays, 7 a.m.-1p.m., starting April 27th

Be sure to get in touch if you have any items you want to get at a pop-up! And check our Schedule for other pop-ups and fun events.

Missing our vegan treats already, or looking to get something special for an event, party, gathering, or personal enjoyment? We can always do special orders, which not only provide you with a nice stash of vegan treats but also give you a discount on retail prices! In addition, this month we are celebrating spring with a Blossom Festival discount on blossom-filled vegan treats, including:

  • Lavender Shortbread Cookies
  • Lemon Lavender Scones
  • Kourabiedes (made with orange blossom water)
  • Pistachio Rosewater Cupcakes

Contact us to inquire about discount prices and to place an order on any of our products.