Sep 6
When the weather starts to cool down, much like this past week, I start craving my favourite cold-weather treat: a warm chai latte with almond milk and cinnamon. And nothing complements a steaming cup of joe like a delicious wedge of cinnamon spice crumble cake.
Raw foods are a growing trend these days, and I’ve been having a lot of fun with the new concept of germinating, sprouting, processing and dehyrating. It seems raw foods are mainly a focus for the health-conscious crowd and more open-minded foodies, but for me, it’s also a way to learn a new and fascinating approach to vegan dessert-making.
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