There are some really hot summer days in Rio de Janeiro where all you want to do is lay down, leave your window slightly open and embrace the enchanting energies of this city flowing in your room. I eventually land in that state of nostalgic melancholy that people here call “saudade”.
I am over the moon of excitement to present a baked VEGAN cake, finally! Now, it is time for a little confession here. Last April I quit my (boring) office job to be 100% dedicated to a very special personal project that, up to today, is my top priority and it is still top top top secret!
I have come up with this Oat&Almont crunchy crumble to have an alternative to the classic nutty crust of my raw cakes, ending up with really versatile crumble mix that can be shaped also into small cookies or even chucks, perfect for a casual snack or breakfast.
Who doesn’t love cookies? Here follows my own recipe for low sugar wholemeal Oat & Chocolate cookies. Well, we have all tasted new recipes and felt like… “mmmm… this needs something” but were not sure what that “something” was.
A slightly sour taste combined with a thick crust and a sharp fragrance…..wanna give it a bite? Levain is a type of bread made with sourdough starter. Working with sourdough could be a rather daunting thought. With some practice and a proper time schedule, I have finally come to the conclusion that it is not that unfathomable as I initially thought.
This week I have been really hungry for bread ending up with a doughoverload production of wholemeal bread, perfect for breakfast or afternoon snacks. This is a classic thin-crusted, light-textured airy bread, also due to the fact that I have used brewer’s yeast instead of sourdough. If you want to know more about the differences between yeast and sourdough, visit my related post: Baking Bread: Sourdough vs Yeast.