An intuitive recipe for a delightfully simple marzipan orange blossom plum galette. Perfect in the late summer.
Baklava, a sweet and flaky pastry layered with nuts and drenched in syrup, has a rich history that spans centuries and cultures. Originating in the ancient kitchens of the Levant, baklava's roots can be traced back to the Assyrians, who were believed to have baked thin layers of dough with nuts and honey as early as the 8th century B.C. Over time, the recipe evolved and spread throughout the Middle East, the Balkans, and the Mediterranean, with each region adding its own unique twist. Today, baklava is celebrated worldwide as a symbol of indulgence and tradition, offering a layered, textured, sticky bite that can't be beaten.
This sweet semolina cake with rhubarb and lemon is a stand alone showstopper, but when paired with some delicate cardamom ice cream you won't want it any other way.
This no-churn cardamom ice cream is so easy to make, it's criminal. Cardamom, a spice with roots in India and the Middle East, imparts a warm, aromatic taste to the ice cream, making it a perfect balance of sweet and spiced.
These cookies bring together the floral, earthy, sweet flavor from both rooibos and matcha tea to create unique shortbread cookies with a punch.
This layer cake is a tropical dream; a moist coconutty crumb generously slathered with a meringue-like coconut cream frosting and speckled with fresh mango.
This Miso Stracciatella Ice Cream is a very unorthodox version of the gem that is Italian Stracciatella Ice Cream, and you don't need an ice cream maker to make it. The old classic is levelled up with some salty miso, floral olive oil, and a combination of dark chocolate slivers and bitter cacao nibs which perfectly counter-balance the sweet cream ice cream.
This Orange Blossom Rose Cake with Honey Pistachio Frosting and Wild Peach Saffron Jam is an elegant show-stopper for dinner parties, birthdays, potlucks, and can even be an indulgent dessert for one (albeit spread over a couple days).
These Vegan Beetroot Orange Cinnamon Rolls are going to make your house smell incredible! With a dough that's perfumed with orange zest and tinged a beautiful red with the help of beetroot powder, this recipe is a slightly healthier take on the traditional buttery cinnamon rolls.
These Saffron Pistachio Caramel Bars are inspired by the the trinity of Persian flavors - made with a cardamom spiced oaty base and a smooth saffron caramel made with rose water and studded with pistachios.
This Banana Bread is completely sugar free, no refined sugars or even unrefined sugars added. No complicated sugar substitutes. Nada. Just a good ol' bunch of very brown bananas and you're good to go. This truly sugar free banana bread is perfect for breakfast, a midday snack, or even as dessert with a little drizzle of maple syrup.
This recipe is inspired by New Zealand's Ginger Crunch Slice. Typically made with plenty of sugar, butter, and flour - I've swapped those things to make a healthier, plant-based, and gluten-free take on these bars, with a chewy oaty base made with chickpea flour and a creamy caramel spiked with ginger.
