These vegan shortbread cookies are sweetened and flavoured with maple syrup and topped with a maple glaze. You can make the glaze firm enough to pipe with if you want to decorate the cookie, or you can simply spread the glaze on top and serve them that way.
One of the easiest vegan desserts I've ever made, perfect for when you need a last minute treat! You can make these dipped in chocolate as in the recipe, or if you prefer they're also delicious without the chocolate layer.
A classic recipe, but completely vegan! This adaption is based of off my grandmothers coffee cake that I've loved since I was little. I always go back to this when I want a delicious and comforting dessert!
Cookies filled with all of your favourite trail mix nibbles. Feel free to substitute in your preferred fruits and nuts!
My go-to for when I have no time, or desire to make breakfast are these bars! The ingredient list is long, but this recipe is perfect for subbing in things that you like, like different fruits and nuts. I rarely make these the same way twice, so feel free to customize it!
This vegan cherry and pear pie came out of an amazing afternoon of baking with my grandmother while on holiday. It was so fun to be able to get her many years of pie baking experience while making this and also the new challenge of making a vegan version of pie dough that works perfectly.
No animal products and no gluten! These brownies are rich and moist, and full of walnuts for a yummy crunch.
I was challenged to create a recipe without refined sugar and butter and this is how this recipe was made! The sweetness comes from the bananas and raspberries and the crust is nut based.
