This unusual sloe berry yogurt cake is dairy-free, easy to make and simply delicious!
If you take a stroll in the country at this time of the year, you probably pass by bushes full of large blue-black fruits: sloes! Sloes are astringent fruits when eaten raw but they’re delicious in jams and cakes! Continue reading Sloe Berry Yogurt Cake – Dairy-Free→
Sloe berry meringue pie – an unusual twist on the traditional lemon meringue pie!
A flaky, buttery pie crust topped with meringue and filled with sloe berry custard with freshly picked sloe berries – doesn’t this sound delicious? 😀 Sloe berry meringue pie tastes sweet and fruity and simply delicious! And don’t wory the sloe pie doesn’t taste astringent like raw sloes! 😉 Continue reading Sloe Berry Meringue Pie – Wild Foraging→
Creamy kiwi curd topped with fluffy meringue and a flaky pie crust. Kiwi curd meringue pie makes a delicious, refreshing summer dessert!
A while ago, I made homemade kiwi curd – it was so delicious! So I thought I’d make it again as filling for meringue pie or rather tartlets because I wanted to try out different vegan pie crust recipes. Below you’ll find recipes for a buttery pie crust and 10 vegan pie crusts – aquafaba pie crust is my favorite! Let me know in the comments what’s your favorite pie crust. Continue reading Kiwi Curd Meringue Pie→
14 delicious pie crust recipes – all vegan (dairy-free & egg-free), most are nut-free and two even gluten-free! Vegan pie crusts made with aquafaba, red palm or coconut oil, cocoa butter or olive oil, raw nut butter or nut flour.
I tried all the vegan pie crust recipes and they were delicious! Of course, they’re different than butter-based pie crusts: The coconut pie crust tastes of coconut, the cocoa butter pie crust tastes of chocolate and the almond pie crust tastes slightly of almonds. The boiled pie crust and the pasta dough pie crust aren’t as flaky as a pie crust made with butter. The chickpea flour pie crust is only for savory pies and the palm oil pie crust is bright yellow!
My favorite vegan pie crusts are the aquafaba pie crust, the hazelnut pie crust and the pie crust with soy milk and lemon juice. The aquafaba and soy milk lemon pie crusts are just as flaky as an all-butter pie crust and they have a neutral taste – perfect for all kinds of pies! And the hazelnut is delicious with fruit pies, such as blackberry pie, apple pie or juneberry pie, and if you have pie dough leftover you can turn it into hazelnut cookies or dog treats. Continue reading 10+ Vegan Pie Crust Recipes→
Homemade aquafaba is amazing stuff! Turn something that you’d usually throw away into vegan whipped cream and vegan meringue. How amazing is that?! Aquafaba is easy to make at home and it tastes much better than store-bought aquafaba.
Aquafaba – sometimes called chickpea brine – is the cooking water of chickpeas (or other legumes). It’s a natural, vegan, plant-based egg replacer. You can use aquafaba as vegan egg substitute for cakes, as binder for vegan burgers, for vegan mayonnaise or vegan cheese, for vegan marshmallows or vegan marshmallow fluff, to make vegan mousse and vegan buttercream, as vegan whipped cream substitute or vegan ice cream base, for vegan chocolate-covered marshmallow cookies, for fluffy vegan waffles and crepes – you can even make vegan meringue or a vegan pavlova with aquafaba! Continue reading Homemade Aquafaba→
Reduce your food waste and turn watermelon rinds into easy, tasty and healthy recipes. More than 15 sweet and savory watermelon rind recipes for you to choose your favorite!
Stop! Don’t toss that watermelon rind! Yes, watermelon rind is edible – it’s also delicious and healthy (more about the benefits of watermelon rind here). You can juice watermelon rind and use the juice instead of water for lemonade, popsicles or pancakes. You can turn the boring rind into delicious watermelon rind candy, fry it like french fries or use the diced watermelon rind as vegetable in stir-fries.
Three delicious and easy Edwardian marble cake recipes from 1902 – two classic marble cake recipes with chocolate and one flavored with just spices: cinnamon, cloves, allspice and nutmeg.
In the Victorian and Edwardian era, marble cakes were usually flavored with spices – cinnamon, cloves, allspice and nutmeg – instead of with chocolate or cocoa powder. While the light part of the marble cake was usually made with just egg whites, the dark part was colored with brown sugar, molasses and egg yolks – no chocolate or cocoa powder! Continue reading 3 Edwardian Marble Cake Recipes→
This homemade cherry pie is so delicious – with a flaky, buttery pie crust from scratch, homemade cherry filling and marzipan crumble on top!
Cherries are not my favorite fruit but this cherry marzipan pie is so yummy! I baked the pie in a large 12-inch (30cm) pie plate that I found while clearing out grandma’s house (more of grandma’s antique treasures on my instagram account). So maybe you’ll have to reduce the amount of dough and cherry filling if you use a regular 9-inch (24cm) pie plate. Continue reading Homemade Cherry Pie→