Taking a break from my usual rich chocolate/caramel/nut butter flavours with these light fluffy lemon donuts! I made these using a chickpea brine (Aquafaba) as the egg replacer – but if this is weird to you, feel free to substitute this for another egg replacer although I cannot guarantee the same results! Lemon & coconut is truly …
This loaf was inspired by my recent Hawaii trip and the fact that I happened to have a lot of mangoes which were on the verge of too ripe. It’s super soft, fluffy, tastes fruity and goes really well with a cup of tea. Although it’s not a flavour that I would usually go for in …
Growing up, these cookies were one of my favourite treats because of their buttery and nutty flavour. Traditionally, they contain egg, butter and gluten, but here is my own version which I believe still captures the taste & essence of the original cookie. Here is the recipe: CHINESE ALMOND COOKIES (vegan, gluten-free, refined sugar free) …
These vegan scones are buttery and crumbly, just like the traditional ones I used to love! The secret to getting this texture is using coconut oil, as it has a melting point of 24 degrees Celsius, allowing it to mimic butter. These are so delicious they definitely did not last long! Here is the recipe! …