Here’s the improved recipe for you guys! - Makes: 7-8 pancakes Dry ingredients: 240g spelt flour 1 tsp baking powder 1/4 tsp salt - Wet ingredients : 250ml almond milk 1 tsp vanilla bean paste 1 tbsp coconut oil, melted 4 tbsp agave/ honey 100 ml water - In a medium bowl, combine spelt flour, baking powder and salt. In a small bowl, combine all the wet ingredients, except water. Stir to combine. Pour the wet mixture over the dry ingredients and whisk to combine. Don’t over mix! Lumps are fine. Set aside for 15 minutes. After 15 minutes, add the water and gently combine. Heat a small non stick saucepan on medium heat. Pour about 2 tbsp of the mixture and bake on each side for about 2 minutes or until golden brown. - Toppings: coconut yogurt, cranberries, rose buds, red currant, maple syrup, baby meringues. .

The softest and yummiest milk bread rolls ever! I filled them with chocolate because we all need that extra dose of cuddles! This recipe is super easy, dairy-free, with vegan options Ingredients for 9 rolls 500 g all purpose flour 7g (1 packet) active dry yeast 10g (1 1/2 tsp) fine salt 260 ml (1 cup+1 tbsp) lukewarm soy milk* 50g (3 tbsp) sugar 25g (3 tbsp) coconut milk powder**(optional) 60 g plant butter/ butter, cubed 1 Egg/ egg replacer for V Chocolate chips for the filling, optional *or dairy milk **can be replaced with dairy milk powder, or left out. In a small saucepan, heat milk and butter on medium-low until lukewarm. Add flour, yeast, sugar, salt and milk powder to the bowl of a stand mixer. Whisk to combine. Add milk+butter mixture and start kneading on low. Add egg and mix to combine. Knead until the dough is soft and slightly tacky. (5-10 min). Transfer dough to a lightly floured surface and knead by hand to form a ball. Place dough into a greased bowl, cover and let rise until double in size (1h). Divide dough into 9 equal pieces. Roll each piece into a ball, then roll out each ball and fold into a 8x25cm rectangle. Starting from the short side, roll the dough into a log and pinch to seal. If you're using chocolate chips, add them to the dough before rolling into a log. Place each log into a greased pan. Cover and let rise for 30 min. Preheat the oven to 175C degrees and bake the rolls for 20-25 mins. Brush with butter as soon as they come out of the oven. Let cool down for 15 min into the pan then transfer to a griddle to cool completely.

Soft and airy, shokupan is always a breakfast favorite have you tried it yet? Naturally colored with butterfly pea powder @suncorefoods, dairy-free and vegan Ingredients for a 20 cm pan For the starter 25g (2 1/2 tbsp) bread flour 120 ml (1/2 cup) water For the main dough 350g bread flour 9g (2,5 tsp) instant yeast 65g (1/3 cup) light brown sugar 2,5g (1/2 tsp) fine salt 50g (1/4 cup) butter/ vegan butter 120 ml warm soy milk or other milk 1 tsp butterfly pea powder @suncorefoods +1 tsp water Make the starter (tang zhong): in a small saucepan, whisk water and flour and heat over medium heat whisking continuously until it starts to thicken. When it has a curd-like consistency, remove from heat, pour into a bowl and cover. Let cool down completely before using. Make the dough: add flour, yeast, sugar and salt to the bowl of a stand mixer and whisk to combine. Add starter, softened butter and warm milk and knead with hook attachment until just combined. Cover and let rest for 10-15 min. Knead on medium until smooth and elastic (about 10 min). Divide dough into 2 equal parts. Place one half into a greased bowl and cover. Combine butterfly pea powder and water to make a paste and add to the remaining dough. Knead until combined. Place into a greased bowl and cover. Let rise the doughs until doubled in size (1h-1h 30). Deflate dough and roll out into 20x50 cm rectangles. Place the blue dough over the plain dough. Roll dough into a log and place into the greased pan. Cover and let rise until doubled in size (about 1h). Preheat oven to 175C degrees and bake for 20-25 min. Let cool down in the pan for 10 min then transfer over a cooling rack.