A cake made for breakfast/brunch? Absolutely. Earthy matcha, floral orange blossom water, and sweet agave. This dairy and gluten-free cake has it all. Did I mention the oodles of tahini and wholegrain flours? Yeah, you need it.
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Another brownie recipe that is oh so worth making. No melting of chocolate for these babies. Two types of cocoa powder come together with coconut sugar, golden syrup, wholegrain flours and topped with a dark chocolate ganache. These dairy and gluten-free brownies are what you need this week.
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You may have heard it when you watched the Great British Baking Show, but frangipane is just delish. This one is amped up with pistachios, coconut and topped with tart plumots, The crust is crisp, short and easy to make. You can eat it for dessert, maybe for breakfast or go full English an have it for afternoon tea. Oh, and it is dairy, grain, and refined sugar-free.
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Weekends are made for pancakes. These pancakes are perfect for a lazy Sunday morning. Made with sorghum and sweet rice flour, mixed with dairy-free milk and yogurt, lemon and aquafaba, you get a pancake that is just sweet enough, fluffy in the middle and ready to douse in maple syrup. You won’t believe that these are vegan, gluten-free and refined sugar-free.
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I adore shortbread. It reminds me of walking through the London streets. These may not be traditional shortbread, but they are delicious. Rich tahini and coconut oil ensure that these cookies stay moist. Cocoa powder and teff flour give a rich, nutty and earthy flavor. And our friend Aquafaba means that there is no need for eggs. These are the perfect thing to do while you #distractibake.
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No flour? No problem. You can still make some ding-dang good brownies. These dairy, grain and gluten-free brownies are lusciously dense and fudgy. Super dark chocolate gives these bars just the right amount of sweetness (not too sweet) and a deep chocolate flavor. Drizzle some tahini on top and you will have a little slice of chocolate heaven.
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Nothing will make your house smell better than a batch of granola baking. This is the granola that I have made forever and it has never disappointed. Vegan, gluten-free and free of refined sugar, the foundation of this granola is tahini, oats, maple syrup and little bit of oil. From there, you can go wherever you like and add what you happen to have in your pantry.
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Weekends are for muffins. These muffins are just the right amount of sweetness, easy to throw together and then enjoy all week long. Using a gluten-free flour mix, rolled oats, coconut sugar, maple syrup and luscious coconut milk and tahini gives you a soft, slightly chewy muffin with pops of raspberries and slightly bitter cacao nibs.
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This are a little weird, but there is one place where I feel okay with things: the kitchen. Here are a few of my favorite recipes, from myself and others. Take a read, see what speaks to you and get into the kitchen. If you do not eat it all, share some with your neighbor (at a safe distance).
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This banana bread will change you life. Bold statement, I know. But this decadent, uber chocolatey, and insanely moist banana bread is everything. Loaded with chopped hazelnuts and dark chocolate, it is the perfect pick-me-up. The only things it doesn’t have are dairy, gluten, grains or refined sugars.
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Weekends are for muffins. These muffins will fill the bill. Made with lightly floral, sweet honey, organic cornmeal, non-dairy yogurt and filled with jam or caramel, these muffins will make Saturday or Sunday breakfast special. If you want, make these on Sunday, freeze and you will have a muffin for every day of the week. Get creative with the filling in these gluten-free, dairy-free and refined sugar-free muffins.
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A cake for breakfast. Yes, all of your dreams have come true. This uber moist, slightly floral and just-enough-sweet cake is made with lots of luscious tahini and globs of raspberry jam. It comes together in just 15 minutes and then all you have to do is wait for it to bake. It is worth the wait and will be perfect when sliced and lathered with even more jam and tahini. Have your cake and eat it too. Two slices maybe.
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Is there such thing as too much chocolate? No. These cookies give you a double dose of chocolate, but without dairy or gluten. Yes, it is possible. Tahini and olive and coconut oils give you the fat you need for a chewy center, dutch cocoa powder gives the dough a dark, deep chocolate flavor and chunks of chopped chocolate give you an oasis of melted chocolate in each bite.
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Lightbulb: brownies, but made with pumpkin instead of eggs. I do look for any excuse to make brownies, but these brownies are perfect. They have a crisp edge, a sunken, fudgy middle and plenty of chocolate flavor. Some savory-sweet halva is the prefect addition to the mix. I made these brownies several times this week and I have been thoroughly enjoying having one as my after-work treat. You will not know that they are vegan. I may or may not have bought a whole new can of pumpkin so I can make them again.
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Brownies are the answer. The question is irrelevant. Well, these brownies are going to be your new favorite and, thanks to a funky ingredient, they are vegan. Aquafaba may sound fancy, but chickpea water is how these brownies have the perfect chewy center, crisp edges. Unsweetened chocolate gives a deep, slightly bitter chocolate flavor that we all want from brownies. As always, they are gluten-free.
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Move over banana bread, these bars are the new favorite morning banana treat. Made with lots of sweet bananas, slightly savory tahini, dark amber date syrup and just a few other important ingredients, these bars are the perfect breakfast treat. They are just sweet enough, super soft and moist in the middle and ready to be added to the brunch/breakfast menu.
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The perfect dessert that also happens to be packed with protein, free of dairy, grains and refined sugar. These bars are easy-peasy to make (all done in a food processor) and satisfy your sweet-tooth while also giving a boost to your day. The chickpea bars will quickly become a favorite.
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Who says pumpkin is only for the holidays? This cake is the perfect new year treat. Made with oodles of tahini, heaps of pumpkin, rich maple syrup and a little espresso for a boost of flavor. A slice of this cake is perfect for weekend brunch, after work treat or just in case you need a little something sweet. This paleo cake will be a hit.
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A holiday cookie that combines my two favorite things: chocolate and peanut butter. Peanut butter blossoms are hard to resist; these even more so. A soft, chewy cookie that is stuffed with salty, nutty, roasted peanut butter, coconut sugar and hearty oat flour that is topped off with a chocolate treat. Nothing is better. These dairy and gluten-free cookies should be on your baking to-do list.
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There is nothing that beats chocolate. This cake is basically one giant cookie. Full of rich cocoa powder, fruity dark chocolate, coconut sugar and earthy tahini, this cake has a little bit of everything. Cut yourself a slice and drizzle it with more tahini and a sprinkling of cinnamon. It is the perfect treat for a family party, to share with neighbors, friends or just keep for yourself. Oh, and you bet it is dairy and gluten-free.
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