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).
Welcoming the holiday seasons with this Australian cake, I curiously experimented with Red Spring flour from Flourist with organic free-range eggs.
Inspired by the classic Nanaimo bar, I went on to experiment with different flavours and whole food ingredients.
Soft hot cross buns with coconut filling (Tangzhong method)