Saffron Custard Tart with Figs & Blackberries

This tart celebrates the best of September in Italy with fresh Apulian purple honey figs and tart blackberries nestled in a creamy and aromatic saffron custard that is set in a rustic dried fig, nut and buckwheat crust. Vegan, gluten free and refined sugar free with a nut free option. A perfect dessert for a Sunday brunch.

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Caramelized Peach Cake

Reminiscent of an upside down cake, this caramelized peach cake is vegan, refined sugar-free and gluten-free, without the use of guars, starches and gums. It’s made with Cornmeal and Buckwheat, lightly sweetened with maple syrup, gently spiced with cinnamon and nutmeg, and held together with the goodness of chia seeds. Perfect for breakfast or an afternoon snack.

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