Dates and coconut energy balls

This was actually a recipe for a crust for vegan tartelettes, but I could never make it work. A whole night in the freezer and the crust would still get soft again after a few minutes outside. But the crust mixture as such was very tasty, so I simply made small balls out of it…

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Carrot bars with lemon glaze

This carrot cake will certainly be a nice addition to any Easter breakfast table. It’s soft, it’s spicy, the oats give it a slightly crunchy texture and ┬áthe lemon frosting – a nice kick. My best carrot cake so far, though I say it myself. It took me two or three months to finalize the…

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Coconut and chocolate loaf

You will love this cake. The number of ingredients is minimal, the equipment you need is minimal, the time to make the batter is minimal, but the taste and texture is just superb. I can guarantee you will be asked about the secret ingredient that makes this cake so perfect. The secret is that there…

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Orange tahini cupcakes

The inspiration for these cupcakes was a halva that a colleague brought from a trip to Greece. I immediately wanted to bake something with sesame. Only vegan, so, no honey. And no other artificial additives, which are so common in commercial halvas. And so I thought about tahini. But it took me a couple of…

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Pastry cakes with poppy seed filling

December has been crazy this year. Time passed so quickly, I’ve been to Christmas market only once and I had to squeeze the shopping for Christmas presents in one afternoon. We’ll see whether they are going to be a success. What was definitely a success were the pastry cupcakes with poppy seed filling that I…

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