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.
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.
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.
These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering.
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.
These dark chocolate peanut butter cupcakes, made without any animal ingredients, are our gift to you on your path of awakening.
This strawberry coconut bread pudding is a plant-based version that uses coconut milk for extra creaminess.