Hibiscus Honey Syrup

1 cup honey
1/2 cup water
1 tablespoon dried hibiscus flowers

In a small saucepan over medium heat, combine honey, water, and dried hibiscus flowers. Bring syrup to a boil, stirring occasionally. Remove from heat and strain hibiscus flowers. Allow syrup to cool completely before using. Store in an airtight glass container in the refrigerator.

Syrup will keep in the refrigerator for 2 weeks.

Basic Hibiscus Cooler

Fancy AF Hibiscus Cooler

1 tablespoon hibiscus honey syrup

15 fresh mint leaves

juice from half a lime

ice

12 ounces grapefruit sparkling water (you can use any flavor you like)

fresh mint, lime wedge + edible flower sprinkles (optional)

In a 16 ounce glass, add hibiscus honey syrup, lime juice and mint leaves. With a muddler, gently crush mint leaves, syrup + lime juice. Fill glass with ice and top with sparkling water. Garnish with fresh mint, lime wedge, and edible flower sprinkles.

Tipsy Hibiscus Cooler

fresh mint, lime wedge + edible flower sprinkles (optional)

In a 16 ounce glass, add hibiscus honey syrup, lime juice and mint leaves. With a muddler, gently crush mint leaves, syrup + lime juice. Fill glass with ice and top with sparkling water + sparkling wine. Garnish with fresh mint, lime wedge, and edible flower sprinkles.

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Spring Coffee Cake

Ingredients

For the Streusel (make a double batch for classic coffee cake)

1/4 cup coconut sugar
1/4 cup gluten free 1 to 1 baking flour
3 tablespoons butter, chilled
1/4 cup walnuts, pecans, or almonds (optional)

Add 1 teaspoons of cinnamon for Classic Cinnamon Coffee Cake

For the cake

2 cups gluten free 1 to 1 baking flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, room temperature
3/4 cup coconut sugar
1 egg
1 cup milk of choice, I used almond milk
1 1/2 cups frozen fruit of choice

Optional add ins

Chocolate Chips
Nuts
Dried Fruit
Cinnamon

Method

Preheat oven to 350 degrees F and line an 8 x 8 inch baking pan with parchment paper.  Combine the streusel ingredients in a small bowl and cut in butter to combine with a pastry cutter or fork, you can also use a food processor to combine.  Streusel should be well combined, but still crumbly, set aside.

Next, in a medium bowl, combine flour, baking powder, and salt and set aside.

In a large bowl with a hand mixer, cream together butter and sugar. Add your egg and mix until just combined. Add your dry ingredients to your wet ingredients and mix until just combined. With the mixer on low speed, slowly pour in your milk and mix until all ingredients are combined. Be careful not to over mix your batter. Add your frozen berries and use a spatula to gently fold them in. If you're using other add ins, now is the time to fold them in as well.

Pour batter into your prepared baking pan and smooth out with an offset spatula or spoon to create an even layer. Top with streusel and bake at 350 degrees F for 45 minutes to 1 hour. When done, you should be able to insert a toothpick and it come out with a few crumbs.

Allow coffee cake to cool completely, remove from the pan and cut into squares.

To make a classic cinnamon coffee cake, make a double batch of streusel and follow the recipe, you will not be folding in the berries. When you're ready to pour the batter into your pan, you will pour half the batter and spread for an even layer, add have your streusel mixture, add the remaining batter and top with the rest of your streusel.

You can also make a double batch and bake in a 9 x 13 pan.