Have you heard that I’m writing a cookbook?!

Yep, life is a little crazy right now as I’m 35 weeks pregnant and hustling to get the majority of the recipes for the book finished before my due date in August. Over the past few weeks it’s gotten a little more challenging to be on my feet for long periods of time while I’m cooking and photographing, but I really can’t imagine a job that would be more perfect for pregnancy since I’m always hungry!

Today I’m excited to share a recipe that didn’t quite make the cut for the book. The theme of the book (like the theme of the blog) is “colorful, not complicated” and even though this dessert is totally delicious, the directions feel just a bit too complicated to include in the book.

These Vegan Blueberry Pie Pockets with a Spelt Crust are a really fun twist on blueberry pie. You probably already know that I have a thing for mini desserts, so I’m all about the cuteness factor of this dessert. I love this recipe as a fun summer picnic or potluck dessert- be sure to do yourself a favor and top them with vegan ice cream!



