This decadent dark chocolate espresso cake is grain/gluten-free, refined-sugar free, dairy-free, egg-free (in fact it’s totally plant-based), and therefore hopefully pleasing to a number of your brunch guests with dietary considerations. And the mocha flavour goes smashingly with a latte, espresso shot, or even Bailey’s and coffee (hey, this is a no-judgement zone), as the feasting comes to a close. Best part of all, you can make it the day before and let it set in the fridge overnight so it’s ready to go without a fuss as the stunning centrepiece of your sweet-treat side table...
Read moreGrain-Free Carrot Cake with Dairy-Free “Cream Cheese” Icing
As I write this, it’s both Easter and Passover. During Passover, Jewish people avoid foods that naturally “leaven” such as grains and legumes. And then there’s the association of Easter and springtime with rabbits and carrots. Plus a family member who can’t eat eggs and dairy, and then my own personal goal to avoid refined products in my cooking such as white sugar, while keeping it minimally blood sugar disruptive and as clean and natural as possible...
Read moreTahini Cardamom Cookies with Cranberries and Pistachios
I’m a sucker for Mediterranean and middle eastern flavours. Maybe it’s because my mom was born in Jerusalem and I visit Israel often and die over the food there every time I go. Maybe it’s because I have many Persian friends who are constantly showering me with their delicious creations. Or maybe it’s just because things like dates, honey, tahini, rose water, and the vast array of spices utilized in eastern cuisine are insanely delicious AND incredibly good for you...
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