I’m not kidding. And I’ve eaten my share of brownies. Fudgy, dense, wholesome and complex, I’m gonna say I prefer these even to Zingerman’s, who can do no wrong. And they’re VEGAN. I wish I could take credit for these. I cannot. They come from the genius mind that is Angela at Oh She […]Read Post ›
Thanks, Ian, for letting mama get her bake on today…love you. Recipe adapted from dear Jenna at Eat, Live, Run. I have long admired. Crust 2 cups almond meal 3 T honey 1 T melted coconut oil 1/4th t salt Filling 1 cup berry juice, divided 1 cup frozen raspberries 1 cup fresh raspberries 2 […]Read Post ›
Don’t you want to have a baby so I can make you food like this? These are seriously one of the best things I’ve ever tasted. Like pecan pie filling without pecans. Like a buttery chocolate chip cookie minus the chocolate. Like caramelized butterscotch. Here’s the recipe. Love how simple it is. I […]Read Post ›
Happy Christmas! I can’t stop baking. This started as pumpkin bread, but then I remembered I had leftover roasted yams, so used them instead of pumpkin. Just makes it a little extra special, and I could cut down on the sugar, so you can eat the entire loaf by yourself and not feel bad. Adapted […]Read Post ›
I’m having a love affair with tofu. I used to be afraid of it with all the GMO madness, but I’ve found delightful organic, sprouted, GMO-free tofu at Trader Joe’s and, of course, Whole Foods. It’s a low calorie, meatless way to get lots of protein and I find it a very homey, nummy ingredient […]Read Post ›
Mandy Unruh 