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INGREDIENTS: 35 g cane sugar 350 g vegetable milk 160 g gluten free flour mix flavor like vanilla, cinnamon, citrus zest METHOD: weight everything in a jug and blend with an immersion blender heat a non-stick pan with a teaspoon of margarine or coconut oil pour a ladle of mixture and turn the pan to spread it all over cook for 1 minute over medium-low heat on one side. As soon as it is lightly golden with a spatula lift the edges of the crepe, turn

INGREDIENTS: 16 g fresh brewer's yeast 290 g warm soy milk 110 g caster sugar 3 g salt 600 g Manitoba flour type 0 120 g coconut oil   FOR THE FILLING: 20 g coconut oil 100 g cane sugar 10 g powdered cinnamon   GLAZE 100 g icing sugar 20 g water   METHOD: In the bowl of the mixer, weigh the milk and yeast and mix to dissolve it. Then add sugar, salt and flour, with the hook mix for about ten minutes at medium speed. Then add the

INGREDIENTS:   DOUGH: 200 g plain flour (type 00) 90 g water 16 g olive oil 1 g salt FILLING: 2 big apples 40 g cane sugar 80 g breadcrumbs 62 g margarine (vegan butter) or coconut oil (+ extra to brush) 40 g pine nuts vegetable milk to brush icing sugar to dust   METHOD:    Prepare the dough, weight everything in a bowl and mix for 10 minutes by hands, until a nice and smooth ball form. Let it rest at room T for 45 min covered with a

Simple and delicious, battered apples are perfect for breakfast or a snack. INGREDIENTS: 3 apples 130 g flour 00 200 g vegetable milk 40 g caster sugar 5 g baking pinch of cinnamon vegan butter (for the cooking) icing sugar   METHOD: Wash the apples, remove the stalks and the core and then cut them into slices about 1 cm thick. Or cut into slices and then with a cutter remove the core. In a bowl weigh the flour, baking, cinnamon and sugar, mix with a whisk and

Yesterday I made a new version of my Vegan Chocolate and Pear cake, this time it's gluten free and without nuts.   You can find the recipe I made 1 year ago here : CHOCOLATE, PEAR & HAZELNUT CAKE It's super soft and moist and delicious that I wanted to share the recipe with you as soon as possibile!!   I used this mix of Gluten free flour which is amazing, I love the consistency it gives to the cake, it holds the structure very well.   It's in Italian but it