UNREAL! Especially when topped with Vesta cacao nibs and goji hibiscus rose chocolate. This is my (hopefully redeeming after the pop tart debacle) attempt of this week’s Montclair Bread Company’s Bake Along contest. You can find the original recipe at owner Rachel Wyman’s IG page. It’s super easy with very little cleanup involved. Everyone in my family loved this so […]
Mexican Chocolate Cake + Strawberry Glaze Read More »
I absolutely adore my own banana bread recipe, which we often make into these muffins, but during quarantine, I wanted to try something new after making my own recipe 426 times. I omitted the sweeteners, letting the bananas do all the sweetening, and I didn’t have hazelnuts on hand. You can find the Sakara recipe
Sakara Banana Bread Read More »
This was our Thanksgiving dessert. Persimmons are a fun and seasonal twist because they aren’t typical, and our guests were excited to try them for the first time! Ingredients 1 1/2 cups puréed persimmons 2 eggs 1/2 cup coconut sugar (or sweetener of choice – I replaced with stevia) 1/4 cup coconut oil, melted 1/4
Persimmon Cardamom Coffee Cake Read More »
The best chocolate chip cookie recipe I’ve ever baked – and it just happens to be vegan AND gluten-free AND refined sugar-free. 1/2 cup coconut oil (softened but not melted) 1/2 cup coconut sugar 1/4 cup unsweetened applesauce or 1 banana (optional but recommended if you prefer a chewier cookie) 1 flax (or regular if you’re not
The Ultimate Chocolate Chip Cookie Read More »
Cake for breakfast? Yes please! 1 egg 2 tbsp plant milk 1 packet stevia (can sub mashed banana or other sweetener of choice) 2 tbsp coconut flour 1 heaping teaspoon baking powder Pinch of sea salt, cinnamon and vanilla powder, squeeze of lemon (all optional) 1 heaping tablespoon chocolate chips (I use Lily’s brand to keep them sugar-free)
Chocolate Chip Mug Cake With Almond Butter Drizzle Read More »
