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.
Gomashio is a dry topping, made from sesame seeds (goma) and salt (shio), sometimes enriched with hemp seeds and seaweeds (wakame and/or nori). It is widely used in both Japanese and Macrobiotic cuisine. Sprinkled over plain rice and dishes, it enhances the flavor of vegetables and salads, being a healthier alternative to ordinary pure salt. At the moment, I using it everywhere 🙂 even my Oat&Chocolate Cookies!
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.
When life gives you mangoes make a sparkling ChocoMango raw cake! I am really pleased with the way this raw cake came out, especially the sharpness of the mango custard, which is also extremely easy to make. Let’s see..
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.