Inspired by the classic Nanaimo bar, I went on to experiment with different flavours and whole food ingredients.
I missed the mild taste of ricotta cheese over warm sourdough toast. To make it a healthy breakfast, I added nutritional powerhouses like brazil nuts to satisfy my non-meat consumption.
This savoury babka feels like a perfect breakfast with a cup of coffee.
Soft hot cross buns with coconut filling (Tangzhong method)
This sweet bread was made with 20% einkorn flour and 80% bread flour.
This recipe is also gluten-free and can be vegan (if using vegan dark chocolate).
Good things happen when you least expect them!
This recipe is adapted from the levain master ‘Artisan Bryan’.
The fall season is approaching! This warm/spiced drink is my go-to drink when I’m still hungry after dinner.