There are only a few things that sound better than having a stack of fluffy and healthy pancakes on Sunday morning. And today would be my vegan day (I deliberated).
Category: recipe
Lamington: red spring wheat flour.
Welcoming the holiday seasons with this Australian cake, I curiously experimented with Red Spring flour from Flourist with organic free-range eggs.
Nanaimo bars: peanut butter (without graham crackers or flour).
Inspired by the classic Nanaimo bar, I went on to experiment with different flavours and whole food ingredients.
Toast: ricotta / honey / brazil nuts.
I missed the mild taste of ricotta cheese over warm sourdough toast. To make it a healthy breakfast, I added nutritional powerhouses like brazil nuts to satisfy my non-meat consumption.
Babka: sun-dried tomatoes / basil hummus.
This savoury babka feels like a perfect breakfast with a cup of coffee.
Coconut hot cross buns: non-dairy.
Soft hot cross buns with coconut filling (Tangzhong method)
Dark chocolate sourdough brioche.
This sweet bread was made with 20% einkorn flour and 80% bread flour.
No-flour / no-sugar brownies.
This recipe is also gluten-free and can be vegan (if using vegan dark chocolate).
Nut-free macarons: earl grey ganache.
Good things happen when you least expect them!
