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 »
Not so much a recipe, but perfect on those days where you literally have a few minutes to throw breakfast together. I love this breakfast combo of homemade coconut yogurt with E3 Live Blue Magik spirulina and a splash of unsweetened plant milk on top of GrandyOats coffee granola. Also pictured is my beloved morning americano made with organic espresso,
Blue Majik Coconut Coffee Granola 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 »
These were INSANE and so much fun to make (but even more fun to eat)! Rachel Wyman of Montclair Bread Company created a really cool quarantine challenge called the #mbcbakealong – Rachel posts a recipe, and people copy said recipe for a chance to win their amazing donuts. You can find the original cinnamon roll recipe on her account. She
Vegan Cinnamon Rolls Read More »
