I am guilty of a lot of things and one of it, is subconsiously prioritizing getting somewhere faster, getting to work earlier whilst not taking the time or the effort to put things in my plate that would be better for me.
Sometimes I eat breakfast, sometimes I don't. Sometimes I just grab whatever is available in the fridge or the table.
Last year, I made the decision to take time to learn how to make healthier snacks and bread. That I can myself have or even use them to prepare a meal for my little family.
And yes, it is now a staple in my life and I am so excited to have these with you, to ease your day to day.
Let me introduce you to:
Vegan Cinnamon Morning Bun
A slow rise brioche with a cinnamon sugar filling. We let the dough ferment for 16 hours before prepping and baking them. It stays soft for 2-3 days or you can keep in the fridge for a week. To make it soft, just reheat in the microwave for 20 secs and have them right after.
A lot of people assume a cinnamon filled bun needs to have a glaze. But sometimes its too much, it takes a way from what a good bun it is underneath. Our cinnamon morning bun is simple but so good. I actually would recommend you to try.
Vegan Banana Bread
I love love love banana bread. I used to make a banana that has a texture of the bread. It was easy to make toaste with it, sturdy and delicious. However, I find that people's perception towards banana bread is a bit more of a cake.
So I tweaked it to make it a bit of both. A bit bready but squidgy in the middle. Caramelized on top thanks to the coconut sugar, our banana bread is made with homemade unsweetened applesauce and chia seed.
At home,we have it on its own, with ice-cream (that's my husband), or peanut butter (that's me!). It's so good, the posibilities are endless!
You can cut up into 8 slices,clingwrap and keep in the freezer for a month!
Vegan Dinner Rolls
Small enough for a snack on its own or with a spread. And they are darn good in soups or dips.
Just like the cinnamon morning bun, these vegan dinner rolls are good at room temperature 2 to 3 days and kept in the fridge for a week.
Simple and versatile!
Hope all you get to taste it soon! We promise you will love it!
