I’ve been having slices of this loaf for breakfast every day this past week! Sometimes I’ve had another slice for tea in the afternoon… heh.
It might look like there’s a lot of instructions in the recipe, but it’s really simple to make! I think it’s perfect to make over the weekend, store in the fridge and eat over the week. So it’s great if you need something really quick to grab and eat in the morning.
These muffins are probably my favourite recipe I’ve created to date! They’re so nutritious – packed full with the goodness of raspberries and macadamias, and my favourite vegan dark chocolate too.
If there’s anything you create this weekend, let it be this one! My mom has declared these muffins her favourite creation of mine so far, and even the non-vegan boyfriend loves them too.
The best thing about this recipe is that you can have it for breakfast or as a snack (sometimes I have two in a day heh). They’re oil-free too, so I used a homemade applesauce to keep the muffins moist!
Sorry I’ve been absent from here for a while, I had exams going on! But as promised, here is one of my favourite recipes – red velvet cookies.
Red velvet was always one of my favourite flavours from when I was young. I’m not sure about you, but here in Singapore, most red velvet cakes are artificially coloured. In order to achieve that beautiful, deep red colour, I used beetroot powder (which is what is supposed to be in red velvet anyway – not any artificial nasties!), and a little bit of cacao powder for the flavour!
This is one of my favourite cookie recipes! I find them SO delicious, and they’re packed full of wholesome ingredients. I make these frequently to bring with me to school (because I need a treat every now and then to keep me awake during lectures, you know?). My non-vegan friends love these cookies too!
The raspberries in the raspberry sauce give it a tartness, which complements the chocolate perfectly (berries and chocolate are the best combination! But look out for my chocolate ginger cookies…).
I really hope you enjoy this one! The cookie is fudgey and soft, and I think it’s just the perfect treat! Let me know what you think!
I made these cakes with Chinese New Year vibes in mind! I love the subtle tanginess of the orange in these little steamed cakes. There are also deep caramel undertones from the coconut sugar.
These aren’t your traditional steamed cakes – the texture is a bit denser and not as fluffy. That’s because I used whole spelt flour instead of the normal white flour. I also replaced white sugar with coconut sugar. This means that you’ll be getting a more wholesome and healthy treat that you can bring with you to school or work!
I’ve been enjoying making little critters over the holidays. I was inspired to make these, after I made Remy from Veggiekins’hedgehog almond cookies !
One of my favourite animals is the turtle, and of course chocolate is my absolute favourite. These are gooey when warm, but nice and crumbly when fresh out of the fridge.
It may take a little time to put these together, but I think it’s worth it when you see them emerge out of the oven. My baby brother and my family loved these cuties, and when you see the smile on their faces, it’s completely worth it!
This cookie is vegan, and oil-free as well as refined sugar free. I used nut butter to replace the oil content, so it’s really tasty but relatively healthier. I used walnut butter in this recipe. Walnuts are awesome because nearly 14% of the fat content in walnuts comes from alpha linoleic acid, which is an omega 3! Walnuts are also one of the nuts with the highest antioxidant contents.