A babka is a great vehicle to pack you favorite filling. This one is full of homemade sweet and sour pear jam and walnuts. My favorite babka flavor after the chocolate that is!
An attempt to replicate a (very) spicy ginger and molasses cookie I ate growing up in Sri Lanka. I have given it my own twist with the addition of sugar crystals. These are definitely not for the faint-hearted
A cookie for serous sesame fans. This cookie dough is packed full of tahini and rolled on sesame seeds before being baked to perfection. Perfect with your cappa.
If you have ever been to Sri Lanaka and wten these you’d know how good they are. Or else just make these at home and get transported straight to the tropical island. I am using natural yeast to ferment this dough which gives it the unique lacy edges and flavor.
These sourdough pancakes are a delight to eat. The batter is fermented overnight for maximum flavor. No need of baking soda or baking powder as the air from the fermentation help these fluff up! This is already packed full of goodness but the blueberries really elevate the whole thing.
Indulgent sourdough donuts but wait! these are vegan too. Despite not having eggs or milk, these are soft airy and delicious. Fill them with jam or use my vegan custard for a game changer!
This sourdough chocolate babka is bursting with a rich chocolate filling. The nuts and brownies crumbs adds texture on top of flavor. If you are looking for a homemade treat to spoil someone, look no further.
How doesn’t love deep fried dough?
These are the best donuts I have made so far. They are naturally leavened, but not overpoweringly sour. Fill these with Jam or custard and you can forget that they are sourdough.
I hate the taste of chocolate protein powder. So if you are like me, you will love this idea. Yes make brownies with it. I have not used any refined sugar and it is full of good stuff, so this can easily be your pre-workout snack!