During this quarantine, our Coach Julia has found herself doing a lot more baking. Who can relate??? Read on to find out WHY, and get a tasty recipe!
Having more free time has inspired me to spend a little more time in the kitchen, investing in the art of baking. Oddly enough, I find it very empowering to cook for myself and loved ones. Knowing what the ingredients are and where they came from is priceless, and taking care of yourself by creating nourishing and good-tasting food brings a sense of self-empowerment. After all, we could all use a little extra self-love during these difficult times!
The reason I love this recipe is because it is a cross between a dessert and a snack - sweet yet hearty and filling! So tasty that even the dogs will be begging for a bite. This recipe happens to be vegan-friendly, but the ingredients are not unusual and tend to be found in most people’s cupboards. The other thing about this recipe is that it is very flexible - feel free to change it/swap ingredients to suit your needs or use ingredients you have on hand (see notes below). Give it a try and let me know how you like it!
*This recipe roughly adapted from www.thebakingfairy.net.
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
*Any kind of sugar will work (even brown sugar). I used raw cane sugar this time and it turned out super yummy!
**You can use any vegetable oil if you don’t have olive oil on hand.
***Any non-dairy milk will work for this as well, as long as it’s unsweetened. Soy, almond, cashew, hemp...whatever you have on hand!
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