The second stop on our trip was Bordeaux, in the south of France. This port city is the known for its wine production and is the largest urban World Heritage site, with half of the city Unesco-listed. This exciting city is bustling with patisseries, restaurants, local and artisan food markets and super-food food trucks, making it a foodie’s mecca.
This was my first time travelling independently outside of Paris, so I was really excited to see something else in this beautiful country. I have a couple of friends, former Parisians, who have been live in Bordeaux for the past couple of years. They hosted our short stay and showed us a few of their favourite places.
Continue reading “Bordeaux: the sweet life”
I was so inspired by my recent visit to Nodo, I decided to create my own baked donuts. Mine aren’t gluten-free however, they are vegan, soy-free and nut-free. They are also made from mostly spelt and with fresh pumpkin, so they nutritious and easier to digest. Coconut sugar also works beautifully in them, so they are just sweet enough. I hope you like them!
Continue reading “Spelt Pumpkin Baked Donuts”
One of my favourite desserts to make for parties and family get-togethers are these mini cupcakes. They are great to serve on the dessert table or when you have an event where you need to bring-a-plate. They look quite impressive and plentiful and everyone will be happy they got to try one.
This recipe is a hybrid between Chloe Coscarelli’s Yoga Cupcakes (Chloe’s Vegan Desserts) and Angela Lidden (The Oh She Glows Cookbook) Chocolate Avocado Frosting. I cook a lot from both of these books. So I often take inspiration from these recipes and make them mine own. I have used the Chocolate Avocado Frosting to make Angela’s Double Layer Chocolate Fudge cake. It was so lovely, moist and decadent. I found that it goes perfectly with these cupcakes. Everyone who has tried them can not tell that it’s not a traditional frosting and that it has avocado and no icing sugar. I usually have heaps leftover, so I enjoy it as a chocolate mousse dessert when everyone goes home.
The photos of these cupcakes are from Octavia’s first birthday. They were one of a few different vegan dessert options. I made the Cupcakes, Vanilla Star Cookies, Cherry Hand Pies, Buckeyes. The Baklava was made by a friend and the Strawberry Shortcake Cake with Buttercream with made by Cloverly Cupcakes. The cake was tasted amazing and was huge. What I love about their vegan cupcakes and cakes is that they are made from wholemeal flour, organic raw sugar and natural, non-processed ingredients where possible. This was a little while ago so it won’t be long until I have to do this all again for her second birthday.
Continue reading “Mini Chocolate Raspberry Surprise Cupcakes with Chocolate Avocado Frosting”