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 MoreSpicy, sour, creamy, tender, and crunchy- this cauliflower dish hits all the notes of a super addictive snack! As a bonus, they also reheat well, so I usually make enough for multiple snacks and meals.
Read MoreMy 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.
Read More
