Check out other great farmers' market recipes at Life From Scratch

Blueberry Zucchini Muffins

  • 1 ½ cups whole wheat flour
  • 1 cup rolled oats
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 egg
  • 1 cup milk (dairy-free is fine)
  • ¼ cup applesauce (or coconut oil)
  • ¼ cup honey
  • 1 tsp lemon zest
  • 1 tsp vanilla
  • 1 cup blueberries (fresh or frozen)
  • 1 cup shredded zucchini

Preheat oven to 375°F.

Combine flour, oats, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, combine egg, milk, applesauce or oil, honey, lemon zest, and vanilla. Whisk to combine.

Add wet ingredients to dry ingredients and stir just until moistened. Fold in blueberries and shredded zucchini. Scoop into greased muffin tins.

Bake for 20 minutes or until toothpick inserted in center comes out clean. Enjoy!

Mango Carrot Kohlrabi Slaw

  • 2 Mangos (or peaches), peeled and diced
  • 3 carrots, shredded
  • 1/2 small head cabbage, finely shredded
  • 1 cup kohlrabi, peeled and julienned
  • 1/4 cup fresh mint, chopped
Dressing Ingredients
  • 4 tsp rice wine vinegar
  • 1 tsp coconut aminos or soy sauce
  • 2 tsp maple syrup
  • 1 tsp fresh ginger, minced
  • 1 garlic clove, minced
  • ½ tsp five-spice powder
  • ¼ tsp fine sea salt
  • ⅓ cup avocado oil
  • 1 tsp sesame oil

In a large bowl, combine mangoes, carrots, cabbage, kohlrabi and mint.

In a small bowl, whisk together rice wine vinegar, coconut aminos, maple syrup, ginger, garlic, five-spice powder, and salt.

While whisking constantly, slowly drizzle in oils until combined. Pour dressing over slaw ingredients and toss.

Allow to marinate for 20 minutes. Enjoy!