These gooey vegan apple cinnamon buns are the perfect autumn treat. A base of enriched vegan dough is combined with seasonal apples, brown sugar and cinnamon, then topped with a simple vegan cream cheese icing. The ultimate fall-inspired cinnamon roll awaits!… Read More »
This vegan apple cranberry crisp, with its sweet-tart fruit blend, warming cinnamon, and oatmeal cookie-like crisp is everything autumn should be. And extra on the oat crisp please, because we all know that’s the best part!
Why We Love Vegan Apple Cranberry Crisp
There is something so comforting and cozy about crisps and cobblers during the autumn months, don’t you agree? We think it’s the fact that they’re so easy to make, and a fuss-free way to warm the house with something delicious. With seasonal apples and cranberries, plus a fantastic crispy topping, your house will smell amazing in no time.… Read More »
A quick and healthy alternative to your morning coffee shop treat. This vegan strawberry streusel loaf is made from a base of sprouted spelt flour and is low in refined sugar. Alternatively, if you don’t have fresh strawberries available, opt for frozen ones. However, you may need to extend the baking time by 10-15 minutes.
It’s officially Spring!
Rhubarb is just starting to emerge from its wintery bed and strawberry plants are slowly waking up in this gorgeous sunshine we’re having. So far, it’s been a good start to the season and I couldn’t be more thrilled to get growing and baking.
During this transitional time, spring fruits and vegetables are just starting to make their way to the markets. However, local strawberries won’t be available for several more weeks, I reckon. Thankfully, there are frozen varieties that can ease the anticipation. While I don’t always suggest buying fruits out of season, there is something to be said for buying extra during the spring and summer months and freezing them for times of need. …
The beauty of our Roasted Vegetables with Couscous and Sesame Dressing recipe is that you can play with it! Choose any five vegetables you like, plus a starch or grain of your choice, and whip up the sesame dressing in a Mason jar. We’ve used couscous in this version, however, rice, quinoa, farro, freekeh, or even oats would work. Roasted Vegetables with Couscous is easy, customizable, and packs perfectly in containers for meal planning throughout the week.