The sweet and gingery crispy topping works so well with the almond cake and tart pops of whole cranberry. I really hope you enjoy making (and eating) this as much as we did! Happy Autumn!
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This cake is inspired by a banana-walnut-honey oatmeal I used to make years ago. I use oat flour and almond flour in this recipe, which provides a breakfasty nutty taste while still providing an incredibly tender and moist crumb. Just like oatmeal, this is a forgiving recipe that you can customize with your favorite add-ins!
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Happy St. Patrick’s Day! In the spirit of celebrating, I made vegan soda bread... for chocolate lovers! The subtle coconut flavor in the background, plus the classic combination of chocolate, orange, and almond makes each bite exciting and slightly different.
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These cookies are inspired by the Salt episode where Waffles + Mochi’s trip to Japan results in them smearing miso on a chocolate chip cookie and then gagged having not yet discovered the meaning of “salt to taste.” The miso flavor is not overwhelming in these cookies, but combining the miso with sesame seeds and salt gives the cookies a really nice balance of sweet and savory.
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Happy Pi Day! I love celebrating pi day- first because I think math is awesome (how can any cook not!?) and second because I love pie! This is a super creamy and airy, slightly sweet and slightly salty filling that really highlights the peanut butter flavor. If you are on a low carb or gluten-free diet, I’ve also made this in a Hazelnut Coconut Pie Crust and it is delicious. I’ll also admit to just putting it in serving cups, and eating it crust-less with a whole layer of chocolate sauce on top!
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My sister introduced me to the Skinny Dipped almonds- and I polished off a whole bag in two days! Inspired by those, I decided to make my own version at home. I think I actually like these almonds even more than the Skinny Dipped ones- they are slightly saltier with a thinner, silkier chocolate coating. I toast the almonds, but you can make this with raw almonds too if you prefer that flavor. Since there are only a few ingredients, I highly recommend using good quality dark chocolate and salt.
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I love tahini in pretty much anything, so it’s no surprise that I also love black sesame seeds. As the weather turns cooler, I start to crave comfort foods… like black sesame lattes! I find black sesame seeds especially satisfying, and adding it to warm frothy milk (or non-dairy alternative) feels really cozy. Making a batch of this black sesame paste makes it really easy to add a slightly sweet and savory, toasty, nutty flavor to dishes. Besides the latte, I like adding this to a chia pudding, oatmeal, and rice porridge.
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