In Britain this baked cauliflower alfredo is called “cauliflower cheese”, and wherever you are it’s a tasty way to get your veggies.
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!
The raisins are kneaded into this sweet, enriched dough to make a soft, comforting breakfast or teatime raisin bread. This recipe can fill two loaf pans or one large round pan with a whole in the middle.
This crusty fluffy bread came out so tasty, our most particular eater Kathleen asked for 4 helpings!
Growing up, porridge was the one recipe I got from my wonderful Dad. And the dad in our family now makes porridge for us too!
I’ve been baking my way through Paul Hollywood’s fantastic book called Bread, and here is my take on his first 6 recipes, in the section Classic Breads.
On a chilly fall day, there’s nothing like coming home to a bowl of warm, hearty Irish stew. Here’s a plant-based version that nourishes your spirit and sticks to your ribs as much as any meat-based stew would.
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.
For our crusty two-tier artisan bread, we used coconut oil instead of lard and converted the measurements from grams to cups and tablespoons.
This strawberry coconut bread pudding is a plant-based version that uses coconut milk for extra creaminess.