Sweets
Austrian Apple Strudel Vienna-style
Read more: Austrian Apple Strudel Vienna-styleThe apple strudel, or Apfelstrudel in German, is probably the most tasty cake an apple could dream of becoming one day. This marvelous pastry is a story that came to life around the 17th century, when the Ottoman Börek fell in love with an Austrian apple. Since then the Strudel of Vienna has traveled the…
Vegan Croissants
Read more: Vegan CroissantsThe French croissant has become an international symbol of romance. The multilayered soft and fatty dough is a true delicacy when eaten hot straight out of the oven. Our vegan croissant is not pretending to be healthier than its French counterpart, yet we simplified the recipe so that anyone could easily make it with a…
CHOPies – Chocolate, Oats & Peanut Butter Cookies
Read more: CHOPies – Chocolate, Oats & Peanut Butter CookiesCould we have it all? With this concept in mind, we developed a delicious chocolate and peanut butter cookies recipe, without refined oils, low in gluten, low in sugar and high in nutritional fibers, yet super easy to make. The CHOPies are great for breakfast, lunch, and dinner, just watch out for your cookie jar…
Belgian Waffle of Liège
Read more: Belgian Waffle of LiègeThe crunchy waffle recipe that is cooked between 2 iron plates, dates back to as early as the 13th century. However, the leavened Belgian waffle, or simply Gaufre in French and Wafel in Dutch, is a Flemish pastry innovation with a first historical record from the year 1751, then referred to as Gaufre à la…
Migliaccio – Naples’ Millet Cake
Read more: Migliaccio – Naples’ Millet CakeMigliaccio is a traditional Neapolitan ricotta cake. As it’s name implies this cake was originally based on millet (Miglio in Italian) which was a widely cultivated grain across the Mediterranean basin, however these days most bakeries would offer a wheat based version. We hereby present our own plant-based and gluten free version of the Neapolitan…
Buckwheat Crunchies
Read more: Buckwheat CrunchiesThis cookie recipe was developed for those who are most sensitive to allergens. It uses 2 forms of buckwheat to give it an interesting texture and a high overall nutritional value inherent to these precious seeds. It is so simple to make so that anyone could give it a try, even if you never cooked…
