An intuitive recipe for a delightfully simple marzipan orange blossom plum galette. Perfect in the late summer.
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.
These cookies bring together the floral, earthy, sweet flavor from both rooibos and matcha tea to create unique shortbread cookies with a punch.
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 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 pumpkin bread is super moist and full of flavor! A full cup of pumpkin puree lends it its warm golden color and subtle sweetness. Topped with vegan cream cheese frosting seals the deal on this one.
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 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.
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.
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.
This healthy dessert salad is true bliss! It combines sweet raspberries, floral rose water, earthy saffron, and a crunchy bite of almonds. Wonderful spooned over a coconut yogurt bowl, a cheesecake, tart, or just eaten straight out of the bowl!
Bubur Ketan Hitam is an Indonesian rice porridge made with black sticky rice, gula jawa, pandan, and coconut milk. Best served with mango!
