Inspired by the classic Nanaimo bar, I went on to experiment with different flavours and whole food ingredients.
Category: recipe
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!
Sourdough marbled rye bread.
This recipe is adapted from the levain master ‘Artisan Bryan’.
Vanilla golden milk.
The fall season is approaching! This warm/spiced drink is my go-to drink when I’m still hungry after dinner.
