News — DairyFree
Lightly sweetened, super soft and fluffy – a vegan-ised version of challah bread! I used the tangzhong method (pre-cooking a bit of flour and water to form a paste) for the bread as it helps give the lightest texture to this bread without using egg
s. The dough is quite a wet one which means that (a) you must knead it using the French fold method – slapping the dough down onto the counter and folding it over itself again and again (for about 10 minutes) until the dough is silky smooth. It’ll stick to the surface at first, leaving a residue, but will eventually become silky and cohesive. As the dough is so soft, I chill it overnight which makes it easier to handle the next day when shaping. It also improves the flavour giving the bread so it’s a win-win really. To incorporate...
This apple lasagna is a delicious and sweet take on the classic pasta dish
Cinnamon sugar apples are layered with a cream cheese mousse and topped with vegan toffee and caramel. What more could you ask for? So decadent, cozy, and yummy. It is also really simple to assemble and no-bake! The hardest part about fall and winter is deciding which dessert recipes to make! This apple lasagna is definitely a great place to start. Apple Lasagna [Vegan] Serves 12-16 Ingredients For the Cookie Layer: 1 box of graham crackers (you will use 2 1/2 sleeves from the box) For the Apple Layer: 3-4 medium sized apples peeled & sliced to about 1/8 inch...