Inspired by the classic Nanaimo bar, I went on to experiment with different flavours and whole food ingredients.
This savoury babka feels like a perfect breakfast with a cup of coffee.
Soft hot cross buns with coconut filling (Tangzhong method)
This sweet bread was made with 20% einkorn flour and 80% bread flour.
This recipe is also gluten-free and can be vegan (if using vegan dark chocolate).
Good things happen when you least expect them!
This recipe is adapted from the levain master ‘Artisan Bryan’.
– herbal collection –
// Ingredients (12-15 canelés) // 3 tbsp butter // 2 cups milk (whole is best // vegan: plant based milk) // 2 eggs // 2 yolks (vegan: 3 tbsp flaxmeal + 9 tbsp water) // 1 vanilla bean (or 1 tsp vanilla extract) // 1/8 rum (or cognac) // 3/4 coconut sugar // 1 cup […]