This is the second time it happens. I bakes some lentil bread buns and after of couple of days, when broken in half, there is this web-like sticky thing inside. It's very difficult to photograph, as the web is extremely thin but there is something a bit visible in the photo above. It doesn't look like regular mold, bit it still got me worried. Anyone had experience with this before?

i could have shaped them better but oh well

Hi all! I’ve been trying to make a vegan sugar glaze for a lemon cake but when the glaze hardens it’s pretty transparent and i’m looking for a white layer - i’m using 1/2 cup of powdered sugar and 1 tbsp + a bit more of lemon juice cause i want it more acid. Any recommendations? :)

Vegan vanilla cake with vanilla buttercream and fresh berries.

recipe (sorry i don't know imperial measurements)

for a 20 cm pan

marble cake base
100 g flour
75 g white sugar
1 tsp vanilla sugar
1 tbsp baking powder
1 pinch of salt
2 tbsp vegetable oil
125 g sparkling water
1 tbsp dutch cocoa powder

cheesecake
500 g vanilla soy yogurt (other plant-based yogurts like oat or coconut tend to yield a flan or custard texture)
150 g vegan cream cheese (almond and coconut oil based works well)
80 g white sugar (add more if desired)
1 slice of lemon (with the peel, seeds removed)
60 g corn starch
60 g raw pistachios, peeled and soaked in water for 1 hour
2 tbsp raspberry powder (made from blending freeze-dried raspberries)

decoration
100 g vegan white chocolate
1 tsp raspberry powder
pistachios

preheat the oven to 180 °C, brush a pan with vegetable oil and line with baking paper

combine the dry ingredients (except cocoa powder), add the oil and sparkling water. mix until just combined, avoiding overmixing. divide the batter in half, add the cocoa powder to one portion and mix. to create the marbling, pour a layer of vanilla batter in the center of the pan, then add a spoonful of cocoa batter in the center, alternating until the batter is used up. bake for 10 min. meanwhile, prepare the cheesecake filling

in a blender, add vanilla soy yogurt, vegan cream cheese, sugar, lemon slice, vanilla extract, and corn starch. blend for 1-2 minutes, scraping down any unmixed starch if necessary. pour half of this mixture into a separate bowl. in the blender, add the soaked pistachios to the remaining mixture and blend for another minute

in the other half of the cheesecake mixture, add the raspberry powder and stir with a fork until smooth and clump-free

pour a layer of the pistachio mixture onto the marble base, then alternate with the raspberry and pistachio mixtures. drag a knife or chopstick through the layers to create a swirled pattern

bake for 45-60 min, or until the surface is dry and slightly browned. let cool at room temperature for 1 hour

for the white chocolate topping, melt the white chocolate over a hot water bath, stirring continuously. spread ¾ of the melted chocolate onto the cheesecake. in the remaining chocolate, add the raspberry powder. dot the raspberry chocolate over the white chocolate layer and swirl with a toothpick. decorate with pistachios. chill in the fridge for at least 6 hours before serving

Simple and Healthy Chocolate Oatmeal Cookies:

Ingredients

• 1 cup rolled oats (blend 1/2 cup into oat flour for better texture)
• 1/2 cup applesauce or 1 mashed banana
• 1/4 cup chocolate chips, chocolate pieces, and/or cacao nibs
• 1–2 tablespoons raw cane sugar, coconut sugar, or maple syrup (optional, for sweetness)
• Pinch of salt (optional)
• 1/2 teaspoon vanilla extract (optional)

Instructions

1. Preheat the Oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare Oats: Blend half the oats in a blender or food processor to create a better texture (optional)
3. Mix Oats: In a mixing bowl, combine the whole oats with the oat flour.
4. Mix All Ingredients Together: Add in the applesauce or mashed banana, chocolate chips or cacao nibs, sugar or syrup (if using), salt, and vanilla extract (if using). Mix until well combined.
5. Form Cookies: Scoop spoonfuls of the mixture onto the baking sheet and flatten them slightly.
6. Bake: Bake for 10–12 minutes, or until the edges are just starting to turn golden.
7. Cool and Enjoy: Let the cookies cool on a wire rack.

This recipe is very forgiving so don’t worry too much about the measurements being perfect. Sometimes I just throw them together!

Used https://www.noracooks.com/vegan-shortbread-cookies/ as the base.

Added in about 2 tsp ground earl grey tea and 1/4 tsp ground saffron (about 20 threads). I did steep them in about 1 tbsp hot water prior to adding to the dough.

Icing was 1 cup powdered sugar, 1 tsp vanilla extract, and 2 tbsp of London fog liquid (earl grey tea + vegan milk of choice + lavender syrup).

Next time I might also include some butterfly pea flower to give the icing a little pop of ✨color✨

Hi! I wanted to know if anyone had advice on doing pop ups at farmers markets? Also if anyone had any advice or app recommendations to draw the menus out? I’m in the south Florida area also if anyone knows any good spots?

These were heavenly!! I could call them just “apple scones” but tbh they don’t sell as well with that name 😂

First time making (and eating) butter pecan cake and it turned out amazing! I'm not a big fan of cake in general, but I had a slice of this. My coworkers loved it too. Perfect for fall.

Hi Everyone, I have been using this vegan chocolate chip cookie recipe (link in comments) all the time for several years now, and it's been great. All of a sudden, my last two batches have come out with a smooth, liquidy dough, and the "cookies" come out fluffy, sort of muffin-textured. Any ideas how I messed this up? Still using Bob's Red Mill egg replacer, currently using the I Can't Believe it's not Butter "It's Vegan" butter. Thanks for your insight!