The crumble topping in this recipe is my Grandma’s creation. We couldn’t decide whether to use it for apple crumble or date squares, so we whipped up a double batch of topping and made both desserts!
In Mennonite communities, Easter paska is a special treat – kids look forward to this sweet iced bread from Oma’s oven.
I call these banana carob brownie muffins because whenever my husband Mark eats one, he asks me “are you SURE there’s no chocolate in this?”
The kids have been begging for a fruit tart filled with custard and shiny berries on top for months. I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off.
Tapioca pudding is a kid favorite at our house. We don’t use dairy, so this recipe is made with coconut milk for a lovely rich and creamy texture.
If you’ve ever wanted to try a Canadian-American-style holiday meal that doesn’t have turkey or ham in it, here’s what we’re cooking up this holiday season. I’d also love to hear about any traditions your family follows, to help spread the joy of a plant-based holiday.
I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.
Fudgy in the middle, crispy on the outside, and animal-free. The best vegan brownies, sure to put a smile in your tummy any day of the week!
My British grandma always had some home-baked treats waiting for me. This recipe is a plant-based spin on her lemon blueberry drizzle cake: a classic English tea time treat.
Citrus + berries is a vibrant combination with many delightful variations: orange blueberry, lime blackberry, grapefruit raspberry, and of course today’s feature of lemon strawberry cupcakes.