I hope you aren’t sick of cookies yet, because if there was one way to share vegan yumminess, it would be through desserts. If you have been trying to eat vegan during January (aka Veganuary), I have the perfect cookbook for you: But My Family Would Never Eat Vegan!. Kristy Turner’s second cookbook, following the success of her first cookbook But I Could Never Go Vegan! (you can see my full review here).
Just so we’re clear. All those Spicy Chocolate Snickerdoodles that disappeared… it wasn’t Rob’s fault. Blame the breastfeeding mama and her group of mom friends. I am making a second batch so Rob can enjoy them, too. They will also come with me to our much anticipated annual cookie exchange. Last year, I made 3 batches of cinnamon snaps to share and swap, and this year, decided to share two different kinds of cookies. In theory, I could simply multiply the recipes but instead, I wanted to #tryallthecookies. Read the rest of this entry »
First of all, some news. As you may have noticed, I have not been posting nearly as often this year. At first, this was due to first trimester pregnancy food aversions and fatigue and later on, I had pregnancy complications that kept me on rest in and out of the hospital. A couple weeks ago, Rob and I welcomed our baby boy into the world. He is a small fighter and will be in the hospital for a while, but we are thrilled he is doing so well for now. Between the NICU visits and exclusively pumping for him, life has been filled with fatigue and we know it will only get worse. Please forgive me for my patchy posting schedule.
Because I was in the hospital, my baby shower was cancelled with 2 days notice. My mom, of course, was already ready to party and had these delicious cupcakes prepared for dessert. While I was sad to miss my own baby shower, it meant Rob and I (with some help from my parents and brother) basically ate all the cupcakes. They actually didn’t last that long in our house.
Read the rest of this entry »
Yes, it is still ice cream weather. Toronto had its hottest day of the summer last week and it could never have been a better time to have a freezer stockpiled with homemade ice cream. While I love instantaneous banana-based ice creams, I had been secretly pining the traditional ice cream, too. Read the rest of this entry »
Apparently, it isn’t a party unless there is dessert and as such, throughout the summer, I have been working on the perfect make-ahead dessert.
No oven needed, just a bit of stovetop whisking. Let it chill in the fridge and the dessert is ready when you are.
Vegan creme caramel. Read the rest of this entry »
Desperate times call for desperate measures. Our house is still in shambles a week after our move. With 3 days off work, I thought we’d be near completely unpacked but it is anything but. The kitchen appliances are working but my pantry is still dissembled, packed in quite a few boxes. I am thinking of sharing some of my simple meals, but until then, I’d like to talk about a new cookbook, Mastering the Art of Vegan Cooking.
This cookbook is about mastering the classic meals, vegan-style, while also attempting to teach you how to save money in the kitchen. Borne of a time when Annie and Dan Shannon were dealing with infertility and mounting costs, they have put together their favourite recipes while trying to keep their budget low. [Of note, nothing like buying a house to make you feel poor!]
The recipes are both creative yet classic. Instead of plain waffles, they share a recipe for banana churro waffles. Instead of classic tabbouli, there is a lemon-tahini fattoush inspired salad which mixes Middle Eastern flavours together. The Korean Kimchi BBQ burgers (see below) are also fusion cuisine in its finest.
I made the red lentil soup, which was homage to every red lentil soup they have eaten and tinkered with their slow cooker jambalaya to make it in the pressure cooker. They were very good, if not subdued in their spices. The red lentil soup reminded me of my Turkish Red Lentil Soup with Sizzling Mint, with a swap for fresh mint which changes the flavours.
I have chosen to share their vegan blueberry blintzes with you, instead.
Classic crepes are not vegan, with reliance on eggs for their supple texture. I have shared a few non-traditional crepe-like recipes before (raw chocolate banana crepes and raw grasshopper crepes). This is my family’s traditional recipe and while that one was with Nutella and kiwis, it was not uncommon for my family to fill them with cottage cheese, cream of wheat and eggs and top it with a blueberry compote and serve them as blintzes. We would eat them for dinner as they were mostly savoury despite the fruit.
Instead of cottage cheese and eggs, this recipe is more dessert-style. Or breakfast/brunch-style. The filling is sweeter with a base of vegan cream cheese and tofu and topped with fresh blueberries and a sprinkling of sugar.
It would have been nice to see a recipe that didn’t include vegan faux cheese, especially if one of the cookbook’s aims was to offer cheaper recipes. However, I can appreciate the shortcuts to help make delicious foods faster. The cookbook has plenty of recipes with pantry staples but a sizeable minority call for specialty ingredients. As an example, the Korean Kimchi BBQ Burger recipe calls for 2 cups of Lightlife Gimme Lean Burger or Match Vegan Meats Burger and store-bought kimchi. The cost was $2.68/burger and I wonder how much cheaper it would be to use plain (and uber cheap) TVP instead. Of note, that same recipe has a recipe for homemade Asian-style BBQ sauce which looks great.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me how you like to save money in the kitchen. The winner will be selected at random on July 9, 2015. Good luck!
Other recipes from Mastering the Art of Vegan Cooking spotted elsewhere:
Simple Korean Kimchi BBQ Burgers
Rosemary Chicklins and Dumplins Stew
Rustic Pesto and Heirloom Tomato Tart
Cinnamon Peach Skillet Rolls with Peach Glaze
PS. I am sharing this with Meat Free Mondays.
Date squares have a long tradition in our family. I shared our recipe, modified slightly as a Cranberry-Date Square, shortly after I began blogging. (One of my first missions was to preserve our favourite family recipes). Even to this day, my brother still requests this. Just last month, when I heard he was hoarding the date squares, I thought out loud to my mom: “Wait, that should be really easy to veganize. No, really.”
Sure enough, while reading through Emily’s latest cookbook, 100 Best Juices, Smoothies and Healthy Snacks, I just knew I had to try out her no-bake date squares. With only 5 ingredients, and no oven, she has recreated a fabulous spin on the classic date squares. Rolled oats and buttery pecans substitute for the traditional butter and white flour. Dates sweeten and help towards the architecture of the snack with a touch of coconut oil adding in for texture and stability. I was impressed that the date layer was so smooth and luscious. I think I may try adding in a touch of lemon juice next time (like our original recipe) to see if that helps to balance the sweetness. While not traditional, I also wonder whether a touch of cinnamon would work nicely. In any case, Emily’s rendition was spot on and encourage you to try it out.
Her “Dare to Date Squares” comes from her cookbook which also has 99 other recipes for juices, smoothies, mylks and snacks (which she calls energy bars & healthy snacks). It, however, is not a raw cookbook although it is entirely vegan. As an example, she includes creative savoury soups with cooked vegetables as spicy carrot smoothie with bell peppers and creamy onion and potato smoothie. It would be best to have a juicer for the juice section although the smoothies simply require a blender. Personally, I was drawn to her snack chapter, which I wish was a bit longer. Considering her success of her first dessert cookbook (I shared her tahini cups with a sweet coffee-infused filling previously), I can see how she may not have wanted to pursue that direction in as much detail. Her photos are gorgeous (see top photo) and her easy-going nature encourages you to try new recipes. My only gripe were some missing details, like the size of pan to use in a recipe. However, most recipes are so simple you just need the ingredient list.
Emily’s recipes from 100 Best Juices, Smoothies and Healthy Snacks spotted elsewhere:
Dark Chocolate, Oat, Hemp Cookies
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite beverage. The winner will be selected at random on December 12, 2014. Good luck!
I am sharing this with this week’s Virtual Vegan Linky and What’s With my Cuppa.
I see there are a lot of other coconut lovers. This quick and easy dessert is for you!
I have made raw macaroons before (raw chocolate macaroons previously, and non-traditional but lovely raw apple cinnamon macaroons), but they both used the dehydrator, which does not make them quick to make and makes them a tad unapproachable for the masses.
Thus, I was intrigued when I spotted this recipe for quick and easy raw macaroons… and also because they used tahini as the binder. Almond butter would also likely be fabulous but it was nice to switch things up a bit. The nut butter was thick enough that these macaroons held together nicely after a short chill in the fridge.
Simple and tasty, Rob declared that these could be used to woo him. Lucky for him, we’re already smitten with each other. (The wedding bells will be in a few short months!)
I am sharing this with No Waste Food Challenge.
I am no stranger to Heather Crosby’s fabulous recipes (seen here previously: Peruvian Bean Bowl with Fried Plantains, Blueberry Tarragon Dressing and more recently the Mint Chocolate Chip Ice Cream), I was excited to be able to review her first solo cookbook creation, YumUniverse as part of the #YUBlogTour and #YUHealthyHalloween Blog Tour.
However, it is more than a cookbook. It is a fabulously complete introduction (and then some) to eating plant-based whole foods. Her book is built in three parts: why, how and do (let’s eat). First, why eat plant-based? Heather details numerous reasons to eat your vegetables. Her second part, teaches the reader the ins-and-outs of how to cook plant-based. She addresses protein and calcium needs and how to craft a week’s worth of eats. There are tables of how to properly store fresh and pantry ingredients (fruits/vegetables, oils, nuts, spices, flours, etc; whether they go in the fridge/freezer). She explains soaking and sprouting with times for common nuts and seeds. She explains different cooking methods and even how to correct oversalting. Once you have mastered feeding yourself, she has tips for social situations. She really has left no gaps. She even explains how to get rid of pesky fruit flies.
Next, the recipes. With adventurist recipes including Mung Bean and Eggplant Curry, Jerk Lentil and Avocado Wrap, Beet, Apple and Onion Gratin and Skillet Crusted Sweet Potato Gnocchi, there are boundless possibilities. That was just in the lunch/dinner section. Heather also includes breakfasts, dressings, dips/spreads, breads, beverages, snacks and other desserts and treats.
In short, this is the cookbook I wish I had when I first began my journey becoming a vegan.
I made her Chocolate & Cherry Hemp Bars which are a spiffied rice krispy treat. Like Ange’s Glo Bars, brown rice syrup is the binder of choice but the bars are not that sweet. Calling them hemp bars is a bit of a superfood marketing ploy: they are barely detectable amidst the sunflower seeds, rolled oats and flaked coconut. Furthermore the chocolate chips melted seamlessly into the sweet binder, so the major flavour was from the tart cherries with a faint chocolate background. Below is the photo you would actually find in the cookbook. Enjoy!
YumUniverse recipes spotted elsewhere:
Buckwheat Noodle Pad Thai
Dark Chocolate, Sweet Potato & Black Bean Brownies
Hot Fudge Sauce
Maple Spice Sandwich Cream Cookies
Orange and Pepita Granola
Roasted Butternut Squash Soup
Roasted Garlic Cauliflower Mash
Roasted Red Pepper and Tomato Bisque
Salted Caramel Sauce
Shredded Brussels Sprouts & Kale with Miso Dijon Sauce
Toasted Super Seedy Power Bread
Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me your favourite meal (no recipe required). The winner will be selected at random on November 7, 2014. Good luck!
First of all, no.
No, I am not lactating.
No, I am not pregnant.
I do know quite a few new moms, becoming an aunt twice within the span of two weeks. It was a bountiful Thanksgiving.
I also do not profess these cookies will induce increased breast milk production. There is not much scientific evidence to recommend dietary galactagogues, but I see no harm in eating wholesome cookies packed with whole foods, namely rolled oats, flax seeds, coconut oil, raisins and wait for the kicker: Brewer’s yeast.
While I use nutritional yeast regularly, Brewer’s yeast is entirely different. Both are inactivated yeasts but Brewer’s yeast is byproduct from brewing beer. Both yeasts provide a good dose of both B vitamins and protein although Brewer’s yeast traditionally is high in chromium.
Most importantly, while I like the taste of nooch (nutty/cheesy/tangy), Brewer’s yeast is typically very bitter. I tracked down a debittered Brewer’s yeast at a local health food store (it also appears to be stocked by Bulk Barn, should that interest you) and happily ranhobbled home to make some mama-friendly cookies.
You wouldn’t really know these were healthy cookies. These taste like a caramel-infused oatmeal raisin cookie. Soft and chewy with a firmer exterior. There is a slight tangy aftertaste that I attribute to the Brewer’s yeast but otherwise my brother and sister-in-law both gave them the thumbs up. No word yet on getting extra milk, though. My brother definitely not.
Did you try new foods when you were breastfeeding?
PS. I am sharing this with Random Recipes (google search for vegan lactation cookies) and Dead Easy Desserts.
I was hoping to update you with happy news that our stuff had arrived. Sadly, no. A mix up at the customs warehouse means we are still without all stuff. Except our car. We have that because my parents’ drove it down, hoping to help us unpack, only to find out our pod was not coming, as expected.
Anyways, I am ahead of myself. I am still reliving last weekend’s debacle.
Curious as to how so many people were able to help when we were stranded with the car in the middle of nowhere?
Turns out my brother and sister-in-law were also driving back to Toronto around the same time. They were in Ottawa for my SIL’s baby shower and we both left around the same time and thank goodness, they were still reasonably close when our distress call went out.
My mom hosted a fabulous shower and I had very little involvement. Other than suggesting some menu changes as there were limited vegan options. Considering I finagled 3 dishes, it was in directions only. I suggested some tried-and-true favourites for the appetizers: Pineapple and Cucumber Guacamole (my SIL stole the leftovers, so that was a success!), Cucumber Hummus Dip (very well received), and my Moroccan Chickpea and Carrot Salad as my main. I added a bit of cinnamon this time and liked that, too. I actually made a double batch so I could take the leftovers, but alas, they never made it. I hope my Mom liked it instead.
My mom totally outdid herself with the desserts (so.many.pretty.cakes!) so I knew any dessert I made would just be for myself. This was my experiment. And it was a very good experiment. My Mom treated herself to a new Vitamix so I took full use of it!
I used Brandi’s recipe as my inspiration for this cinnamon spice vegan cheesecake. It was also my first time playing with a cake swirl! I really liked the the cake. I think lemon juice would be great here, but I swapped it for orange juice, since that was what my parents’ had on hand. I also swapped a fresh apple for the apple juice. Because this is oil-free (no coconut oil or coconut butter), it is softer than my previous raw cheesecakes. This just means that you need to time it perfectly before you can eat it. If you leave it out at room temperature too long, it will melt into a softer cake. I liked it with still a bit of bite from the freezer, thus this was definitely an ice cream cake!
My swirling wasn’t perfect but this just means I will have to try again with my next attempt. (See my tips below for my next round).
I am sharing this with Bookmarked Recipes. Read the rest of this entry »
Thank you so much for your positive response to my cookbook. You can see Johanna’s review of it here.
I have been debating whether to go on a complete blog hiatus during the summer or work on some pre-written posts. I am leaning towards a blog vacation simply because my absence will be too long for me to mask or simply dwindle down to a post once a week.
When deciding what to share this week (while I was on vacation last week), I had to see what was lurking in my archives. (Note: I should have added one more tip for food bloggers: have draft posts and lots of them). As such, I have been hunting through my archives of not-yet-published posts. You know – the half-written posts, the posts without any photos uploaded and the worst – the ones without a recipe. As soon as I discovered these photos, I knew I wanted to share them.
The glowing strawberries are oh-so-ripe and the drizzle of balsamic layered nicely around the oats. I would love a bowl of this right now.
Truthfully, I don’t remember making this but my photo time stamp tells me it was 2011. Obviously around strawberry season. Perfect timing because Ontario strawberries are just starting to appear, as we found out this weekend.
This dish was from a time when I used to toast my steel cut oats as I waited for the water to boil. Now I don’t bother.
It was before I started adding protein powder to my oats. My current concoction is a murky green stew but I am not sure if that is any better than my previous (chocolate) brown variety with berries. I used to share a lot of my morning eats but with my morning monotony there is not as much day-to-day novelty. I already shared a Balsamic Lemon-Blueberry Steel Cut Oats which was likely my inspiration 3 years ago.
Be it resolved to change my morning oats this week? Absolutely!
How about you? Do you have a similar breakfast every day?
Any preferences for my blog sabbatical? I am toying with the idea of a few summary posts (like the best vegan restaurants in Houston and Toronto).
PS. I am sharing this with Four Seasons Food for Red, Shop Local, and Simple and In Season.
This month has and will be a whirlwind.
In fact, this entire summer will be a crazy, wonderful adventure.
I have not leaked my summer adventures here yet. In brief: cycling, long vacation, moving back to Toronto, and yet more cycling. I am warning you now. There may not be much blogging.
For now, my early summer cycling triumphs have been conquered. A month ago, Rob and I rode the 165-km Shiner GASP and I finally got my riding mojo back a few weeks ago in time to ride the 2-day/334-km Rideau Lake Cycle Tour (RLCT) with my father last weekend. This was my third time on the course, but the second time I did the full “Classic Route”. I described the route the first time I did it in 2011, but each year feels different depending on your level of training, equipment and weather.
Despite reducing my weekly cycling from 250 km to 150 km over the last month, I felt reasonably fit for the ride. I knew there were big hills that I just could not train adequately while in Houston, but we found as many hills as we could.
One difference this year, though, was that I did not have my own bike. A friend of my father graciously lent me a road bike for the weekend, although in the end, it was a men’s bike that did not fit me properly. I took it for a ride the afternoon before the ride and was sore. Too sore, too fast. I frantically tracked down a women’s road bike I could rent for the weekend which is hard to find when over 2000 other people are expected to cycle to Kingston. In the end, I found a nice bike to rent from an unlikely of stores, and they even loaned me cycling shoes to boot. This is the first year I have tried clips for my bicycle. There are different systems for clipping your shoes into bicycle pedals and SPD clips have been the bane of my existence. This weekend, I may have found a new clipping system I prefer: KEO.
In any case, while my Dad and I had fun together riding over the hills, I fell victim to all my new things, with saddle sores. Instead of my legs being tired, it was mainly the soles of my feet and my saddle that were the most bothersome. While some of the hills were still challenging, I felt the best prepared of all years. Granted, my Dad did 80% of the pulling. 😉 Thankfully, the wind was not too bad but I think it helped to shave 15 minutes off our return ride along with an hour less breaks.
I actually did not bring anything recipe-inspired with me during my ride. Instead, I ate lots of bananas, dates and almonds. The dates and almonds would have been pulverized into balls anyways, so it was basically deconstructed trail mix. 😉 I will not deprive you of a delicious recipe, though. They are not too travel-friendly though. I soaked the cashews, as recommended by Sarah, but I found them too creamy to be portable. Still delicious, though. I added some ginger, as a nod to the Lovely Lemon Hemp Protein Bites. I actually think these would be better with a shredded coconut dusting on the outside, but I only had coconut chips which don’t lend as well to pretty exteriors.
I am on vacation for the rest of this week and very happy to not be riding for a few days. Our next goal is finding a place to live.
In case you’re interested, another review of this year’s ride was here and one from the volunteers that man the ham radio stations here.
Please tell me about all your plans for the summer!
I am sharing this with Healthy Vegan Fridays.
My lovely friends are true enablers.
I wanted to make cupcakes. Chocolate cupcakes.
Even with my (somewhat) minimalist pantry and kitchen, I was mostly to my goal.
I had silicone muffin wrappers, but no muffin tin. I wasn’t sure whether I could simply bake the muffins without the tin, but my friend graciously lent me her muffin tray so I did not have to experiment. (Note: Please tell me if you have tried)
Next, I found the perfect recipe: a chocolate cupcake that only used chickpea flour as its base. No wheat flour, no funny grain flours, not even oat flour. Just chickpea flour. In fact, now I was rather intrigued. Chickpea flour cupcakes??
I was missing one ingredient, though: baking powder. I have baking soda (it also helps for cleaning), but no baking powder in my minimalist pantry. Oftentimes, especially if baking with chocolate, baking soda can be substitute with baking powder. So I tried that option first. Baking experiment fail #1: I forgot to look at the conversion and it isn’t a 1:1 substitution. My cupcakes rose beautifully but tasted kind of salty and somewhat metallic.
I vowed to try again with less baking soda but my friend spared me the trouble and slipped me a bag of white powder at work. Clearly labelled baking powder. The label may have been unnecessary because if she were smuggling cocaine, I would have inherited a fortune. 😉
In any case, I shared the cupcakes at work. I was up-front that I was sharing vegan, gluten-free and grain-free cupcakes. I told people that it was made with besan/chickpea flour because quite a few of my co-workers cook with it, too, and they were shocked it could be used in a sweet baking treat.
However, what I did not share (initially) was what I was hiding in my frosting. I ran with the bean-theme and used tofu as my base! It is similar but more firm than my chocolate mousse pie filling. I thought it was too sweet when I first tasted it but it mellowed out and firmed up considerably overnight in the fridge. Both the frosting and cupcakes were well received, so I consider it a success!
This recipe is courtesy of Vegan Beans From Around the World which shares 100 recipes of naturally vegan recipes from around the world. Kelsey simplified the recipes to keep the ingredients easy-to-find and did a marvelous job of curating a variety of vegan bean-centric dishes. Dutch Split Pea Soup to Nigerian Black Eyed Pea Stew to Argentine White Bean Salad, there are plenty of dishes I still want to try. Oh, and the Navy Bean Pie (aka Muslim bean pie) which is also in the dessert section. I have been spoiled by gorgeous cookbooks as of late, so I am missing the pretty photos. Although hopefully these photos will encourage you to try out this fun cupcakes.
Recipes from Vegan Beans From Around the World spotted elsewhere:
Hommage Hummus
Roasted Edamame
Southwestern Style Salad
Cuban Black Beans
Green Bean Fries
Black Bean and Sweet Potato Queso-Less-Dillas
Black Bean Brownies
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite recipe made with beans. I will randomly select a winner on June 13, 2014. Good luck!
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PS. Have no muffin tins? Try making this into a cake, as seen here.
PPS. Need other ideas for using chickpea flour? Look no further than Emma’s round-up post.
PPPS. I am sharing this to Credit Crunch Munch and We Should Cocoa for $2 cakes. I didn’t price out the cupcakes but without butter and eggs, vegan cakes are typically cheaper. Chickpea flour can be found at more economical prices at Indian grocers.
You probably wept as I described Houston’s spring/summer weather a few months ago. With the atrocious Canadian winter, I started clarifying when my Mom would ask me about the weather: Do you really want to know? Do you really want to know we have bone fide summer with 30 C highs while you just lost the last of your winter snow? I thought not.
Have no fear, though, you will have your just revenge. That hot and humid weather is mere weeks away, if not here already. Hot and humid? Yeah, that’s was this weekend. Houstonians know this is peanuts compared to the upcoming summer (sad face). I am convinced that it is the humidity that makes the wind so heavy here, but I have nothing to prove it.
In any case, I made a Houston-newbie mistake last weekend. I brought these treats to a potluck. Not a problem in other cities, but Houston is hot these days. They were very keen to melting. Even in our apartment, with the air conditioner, they were quick to begin to melt. Since they were my only cooked food fit for others, I brought them anyhow. Imagine my shock when I arrived at the potluck, when they decided to serve the food outdoors! GAH!! A bit of reprieve, the desserts were to stay inside. I placed my container of mini treats with the other desserts and proceeded to pile up with all the delicious savoury options.
I returned indoors to the dessert table. The line from the savoury table now snaked indoors, right past the desserts. I had to do a double-take: only one half-treat remained. I told Christine to grab the last one. Instead of melting, within 5 minutes they had evaporated to high acclaim! Success!
One of my favourite parts of going to vegan potlucks (other than trying so much delicious food), is experimenting in my own kitchen. After seeing Lisa share these, I immediately wanted to try it. Tahini-based desserts were a definite hit earlier this year (see my Sweet Sesame Rice Crispy Treats) and I am warming up to liking a hint of coffee flavour. It pairs well with chocolate (hello Chocolate Mocha Pudding Cake!) but I was unsure about it without the chocolate. Lisa raved about it, so I gave it a whirl.
In case it wasn’t obvious: it was a definite hit. The coffee flavour was subtle enough (for me) and paired well with the sweet dates. The tahini cups were a nice contrast with a creamy base. I liked that it was nut-free, which helps for those with nut-allergies at potlucks.
I made these into mini cups, which I think worked well since you could get more filling:base ratio. Tahini can be a bit bitter, but it was tempered nicely with the sweet date-heavy filling. I still had some filling leftover, which was easily slipped into my next morning’s oatmeal. The tahini base settled a bit funny on top, which is probably because I didn’t use enough. I just barely had enough to surround my 24 minicups. I changed the recipe below to account for more base.
Do you like tahini in your desserts? I am inspired to try more! Perhaps these salted tahini caramels are in my future: tahini + coconut flour + sweetener!
PS. I am sharing this with Bookmarked Recipes.
the taste space 