Gluten free, dairy free, refined sugar free and bursting with late summer blackberries. These are not your usual flour filled, sugar laden muffins. More dense, less cakey and equally as satisfying.
This vegan zucchini banana bread has been my go to snack these past few weeks. A great way to use up zucchini, this recipe makes two delicious loaves. Eat one right away, slice and freeze the other (I separate the slices with parchment paper). With a hint of cinnamon and crunchy walnuts, my favourite way to eat this is topped with a generous amount of tahini (or peanut butter) and fresh blackberries!
I love bagels.
After having lived in Montreal for several years, I make a point of bringing back bagels each time I visit. I have even been known to have an empty suitcase in tow for the sole purpose of bringing back the amazing St.-Viateur bagels. Dense and chewy with a faintly distinct sweetness Montreal bagels are always cooked in a wood fire oven. Although there are a handful of Montreal-style bagelrys here on the west coast, nothing compares to a true Montreal bagel hot out of the fire torn apart and dipped directly in cream cheese.
Making my own corn tortillas was always something that I found intimidating. I was convinced that a tortilla press was necessary and without one I wouldn’t bother. Instead opting to buy premade corn tortillas which are almost always disappointing, too dry, too thick and often cracking upon consumption. But this past winter my partner and I spent a few months traveling around Mexico, and my view on homemade tortillas was forever changed. All of a sudden my eyes were opened to what a handmade tortilla could be.