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!
Read MoreHappy 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.
Read MoreHappy “Pi” Day!!! Instead of making traditional pie this year, I decided to go a healthier route and make pie flavored overnight oats. This way, Pi Day can last all week! The base overnight oats mix is the same in all of these, but the fruit and nut combos are inspired by some of my favorite fruit pies.
Read MoreI 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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