Monthly Archives: June 2013

Hiatus Henceforth

Thanks to everyone who has supported and followed Sunberry Baking Company since late 2012. As you know, things have gone all sorts of directions, and as of late have slowed down…

We wanted to let everyone know that Sunberry will be on hiatus until further notice. We are in the process of relocating out of the area, and until then will not be taking orders.

However, please stay tuned for more recipes and some exciting upcoming vegan events in the Valley. And mark your calendars now for Vegan Night Out on September 17th, 2013…



Vegan Recipe Shares: Lady Grey Muffins

We love recipe requests. Sunberry Baking Company’s primary mission is to educate the community about veganism–through yummy vegan treats and more! While letting our creativity run wild in order to make something new is exciting, the best reward is when someone makes one of our products for themselves.

A request for our Lady Grey Muffin inspired this installment of our Vegan Recipe Shares. Rosemary’s genius is the source of this sophisticated, flavorful muffin, which (when we make it) includes organic fair-trade Earl Grey Tea and local organic White Oak Lavender flowers…with a little organic orange zest thrown in for fun.

These are super delicious and fun…and eating with a pinky pointing up is not required.

Lady Grey Muffins
– Makes 12 muffins.
3/4 cup soy milk
1 teaspoon apple cider vinegar
2 cups flour
1 cup sugar
1 tablespoon flax meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lavender flowers
1 1/2 teaspoon ground Earl Grey tea
1 tablespoon orange zest
1/3 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 350 F. Line a muffin tin with paper liners. Combine the soy milk and vinegar in a bowl and set aside to curdle for a few minutes. In a large bowl, combine the flour, sugar, flax meal, baking powder, baking soda, salt, lavender flowers, tea, and orange zest. Add the soy milk mixture, oil, and vanilla to the dry ingredients and mix to combine. Fill the liners about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool completely.