This is a versatile recipe in which you can use a blend of flours and flakes, plus, it’s a great way to use up extra ripe bananas. They can be stored in the freezer for when you have a craving for a treat, if you don’t eat the whole batch in one day!
Camembert was one of my favourite cheezes. I was so happy to create a vegan version, since my body does not tolerate dairy products. I have made different versions of it, with tofu, tempeh, cashews and almond meal.
Okay, I have to admit that this is pretty much my favourite treat! Easy to make, no baking required. The hard part is waiting for the mixture to chill before cutting or removing from the mold! 🙂
Okay, these crunchy little snacks are simply addictive! I’ve made them with buckwheat, quinoa and millet. Yum!
A few years ago, my mom and I worked on a plant-based version of her wonderful tourtiere du Lac Saint Jean. Given that it smells the same while it bakes as the one she used to make at Christmas, I think we nailed it!