Super easy vegan cornbread from scratch with a few ingredients, 15 minutes of prep, 25 minutes of baking an instant foodgasm! I love the fluffy texture inside with a beautiful crust on the outside, and the mildly sweet and earthy taste. This simple homemade cornbread has been accompanying my meals for the last two days and I still haven’t had nearly enough of it 🙂 The second batch is to baked as soon as the munch down the last crumbles of the first one. The recipe is below:
Sometimes I get to cheat and use a pre-made dough to go from zero to insanely delicious pastry in about 30 minutes 🙂 I have always been fond of the idea of baking tahini into desserts. I made these for my dear friend Angela (www.rawmamanature.com). Not only she waited for the photo shoot, but she modeled for it too <3 Checkout her amazing artwork here: www.angelazanolari.com
Oh and the recipe for the pastry roll is below:
Double chocolate, because once I get started, I want ALL the chocolate! And I want all the cookies when they are easily homemade and as healthy as they come. These cookies are made with my favorite ingredients: chocolate, nut butter, maple syrup, coconut oil. I don’t bake often enough so I wouldn’t call myself a baker, but these ingredients are magical and the cookies came out great. I now have my cookie supplies to last me a while alongside my daily coffee. The easy recipe below will take you from zero to these delicious cookies in 30 minutes.
An especially fun part of vegan cookie making is that raw cookie dough is fair game, because there are no eggs in there or anything else that can make you sick. It’s all clean so go ahead and lick your fingers, spatula, bowl, everything that touches the cookie dough.