Yields one 9"x 12" cakeStreusel Topping:1/4 cup flour2/3 cup brown sugar1 tsp cinnamon3 tbsp vegan butter2/3 cup sliced almondsBatter:1 tbsp ground flax3 tbsp water1/2 tsp vanilla extract1 1/2 tsp almond extract1 cup soy milk soured with 2 tsp vinegar1/2 cup melted
Yields around 16 cookies1 1/4 cup room temperature butter1 1/2 cups sugar2 eggs2 tsp vanilla extract2 cups flour3/4 cup cocoa powder1 tsp baking sodapinch of salt1 cup Reese's pieces1/2 cup dark chocolate chunksPreheat oven to 350f and line a baking sheet with parchment paper.Cream butter
This recipe is what every nutella lovers have been dreaming of! The pairing of chocolate and halzelnut is a classic and is absolutely divine! It's a recipe that is a bit more complicated than usual but it's really worth all the efforts.
I thought of this recipe as a breakfast meal to share with your family and friends! I've made it with raspberries and almonds but you could use any berries or nuts of your choice! And for those who have a sweet tooth, you may add a glaze on top of the brioche cake!
A classic combo that never goes wrong!
I first thought éclairs were hard and complex to make but I was wrong. It's actually quite straight forward, you just need to follow the instructions. Almond and chocolate is a classic pairing and it's the perfect flavours for éclairs!
I thought it would be quite a challenge to work with lavender because I was afraid it would be too strong as a flavour but I was so wrong! The lavender simple sirup gives a nice flavour to the icing and it beautifully complements a moist almond flavoured cupcake!
These vegan donuts were very much inspired by the tropics. Made with fresh pineapple, a coconut glaze, and macadamia nuts for a bit of crunch on top! A classic combo of flavours that screams of summer on the beach!
