Funje (Cassava Porridge): #216 of 1000 Sustainable Food Experiments

When I learned that cassava flour is a basic daily staple food for about half a billion people on Earth, my first thought was, what’s a cassava? And I was curious to try it. Turns out it’s a drought-tolerant plant whose roots provide a source of carbohydrates when ground up into a flour. In Angola,Continue reading “Funje (Cassava Porridge): #216 of 1000 Sustainable Food Experiments”

Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments

It’s a mouthful of words and a mouthful of wonderful taste sensations. We made these pancakes one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration. This is part of our 1,000Continue reading “Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments”

Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments

My mom used to make these for breakfast on weekends, but you could whip a batch up for a British tea time too. They’re delicate little scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream. This is partContinue reading “Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments”

Plant-Based Cinnamon Rolls: #210 of 1000 Sustainable Food Experiments

These warm, gooey cinnamon rolls disappeared very quickly at our house. Even better that they’re plant-based without dairy or eggs to cause our bodies and our planet suffering. Hope you enjoy them! Thanks to Dana and John for inspiration. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.Continue reading “Plant-Based Cinnamon Rolls: #210 of 1000 Sustainable Food Experiments”

Homemade Waffles with Fresh Berries: #207 of 1000 Sustainable Food Experiments

Here’s another favorite recipe to make with fresh berries. Waffles originated in Belgium and are now enjoyed around the world. The process is not that different from making pancakes, but you’ll need a waffle attachment for your griddle, or a waffle maker. It’s a wonderful weekend treat! This is part of our 1,000 Food Experiments to createContinue reading “Homemade Waffles with Fresh Berries: #207 of 1000 Sustainable Food Experiments”

Fresh Berry Yogurt Granola: #206 of 1000 Sustainable Food Experiments

When fresh blueberries and strawberries are in season, this is a fresh and healthy way to start your day. We used store-bought granola because I can’t seem to make it without burning it. Pair the granola with your favorite (non-dairy) yogurt and summer berries, or any other fruit you enjoy. It’s a complete breakfast readyContinue reading “Fresh Berry Yogurt Granola: #206 of 1000 Sustainable Food Experiments”

Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments

We’ve tried a number of bagel and soft pretzel recipes now, and this one is by far the best! The flavor that comes through with the overnight rising is unbelievable, and boiling them in honey water instead of baking soda makes it taste legit – just like a bakery in Toronto I used to goContinue reading “Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments”

Moist Banana Zucchini Cake: #204 of 1000 Sustainable Food Experiments

What happens when you play with mixing banana bread and zucchini cake recipes? A very moist, flavor-balanced breakfast cake studded with both raisins and chocolate chips. It disappeared in 24 hours, feeding 5 of us for 2 breakfasts. Hope you enjoy it! This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Moist Banana Zucchini Cake: #204 of 1000 Sustainable Food Experiments”

Chocolate Almond Croissants: #199 of 1000 Sustainable Food Experiments

I’ve been afraid of laminated pastry for a while. So many steps, and trips to the fridge, and what if the butter all leaks out into a mess? But Megan was brave enough to take up the challenge, and she made these amazingly flaky, crunchy on the outside, soft on the inside, AND dairy-free croissantsContinue reading “Chocolate Almond Croissants: #199 of 1000 Sustainable Food Experiments”

Moist Carrot Cake (Dairy-Free): #196 of 1000 Sustainable Food Experiments

We had a bunch of extra carrots in our farm box and decided to turn them into a cake. If you like carrot cake, this one is moist and dairy-free! It also pairs nicely with the cream cheese frosting recipe from our chocolate zucchini bundt cake post. This is part of our 1,000 Food Experiments to createContinue reading “Moist Carrot Cake (Dairy-Free): #196 of 1000 Sustainable Food Experiments”