Vegan recipes are challenging in a different way — how does one omit butter, dairy milk and eggs, and still make a delicious banana cake? Check out my post on vegan banana cake. Ever since, it has been my go-to recipe for banana cake.
So I did it again, this time for pancakes. It took me a few attempts and some tweaks here and there before I was satisfied with the result.
Check out my tips at the bottom of this post. Pancakes are one of my favourite breakfast items to make. They also remind me of slow and quiet Sunday mornings. Somehow, just flipping those circles of pale batter on the hot skillet and watching bubbles form on the surface feels therapeutic. Continue reading →
Wow, it’s been two weeks since my first granola bake sale. Slots filled up quickly and I received very good feedback from customers. Phew! I’m thankful that everything went smoothly. I had a mass meet-up in town and it was really nice meeting some people for the first time! Yes, finally beyond the digital space that is Instagram.
It’s been a while since I last made my own granola. I love making it from scratch as I can decide its sweetness, crunchiness and flavour. This time, I modified my usual recipe, with the special addition of apple juice and organic dried figs which I bought from Amsterdam. I also swapped the usual olive oil with coconut oil. The result was an aromatic blend of spices and coconut, the best I’ve made so far. Note: You may use other types of fruit juice, e.g. pear, orange, etc. Be adventurous!
I love almond/nut butter. A tiny bottle at the local grocery will set me back $14. I figured that it would be more cost effective in the long-run to DIY almond butter. Further, I prefer the taste and texture of homemade ones. Thinking of making a chia-almond butter variation when my supply runs out.