Baking

Easy Homemade Pita Recipe (Step-by-Step)

This homemade pita recipe makes soft, fluffy pockets perfect for stuffing or dipping, all with a handful of ingredients.

Burger Buns

I rarely ‘veganise’ food. Whenever I crave anything, there’s usually a plant-based alternative hidden in the culinary treasures of this world. You want to veganise pasta? Why not just try the many eggless pasta dishes of the South of Italy, for instance Lolli con Fave?

Coffee Grounds Chocolate Chip Cookies

Every now and then, I shamelessly make three times this recipe and freeze the dough in smaller batches. Most Sundays are occasion enough to thaw a batch in the morning and bake it after lunch. Come afternoon, I am tucking into warm chocolate chip cookies, a mug of tea and a book by my side. Is there anything more satisfactory to be looking forward to each week?

Olive Oil Chocolate Babka

Babka made with olive oil might sound odd at first, but it’s the secret to creating a plant-based version that’s entirely natural. No emulsifiers, no artificial flavourings. If you’re still worried, you don’t actually taste the olive oil in the end. It just does a wonderful job at creating a soft, enriched dough. The perfect base for layering it with a delicious chocolate filling.

Soft and Fluffy Bread Buns

When I decided to make Indian Vada Pav, the most difficult ingredient to find was not seedless tamarind, besan flour, or pure hing. It was the natural vegan bread buns that proved non-existent. So ultimately, I decided to bake them myself. And as so often, a decision made out of necessity led to a revelation for which I am now eternally grateful.

Potato Pão de Queijo

Pão de Queijo are small, gluten-free cheese breads from Brazil. Traditionally, they get their cheesy flavour not only from the addition of cheese, but also from the fermented starch, Polvilho Azedo, that is used to make them. Once we understand these ingredients, it becomes much easier to look around us and find alternatives that grow within our reach.

Purple Pão de Queijo

Pão de Queijo is a traditional cheese bread from Brazil. The discovery of these breads dates back to the Portuguese colonisation of Brazil, when African slaves peeled, grated, soaked and dried local cassava roots to turn them into an edible flour. The flour, known as tapioca starch, is still used today in traditional Pão de Queijo recipes.