Freezing tofu forms ice crystals that create small holes in the tofu. During the thawing process, the ice crystals will melt away, leaving you with empty pockets that are ready to soak up your favourite marinade and makes for a far spongier, firmer and chewer tofu!
Crispy exterior with a tender chewy interior. Perfect eaten just as is out of the waffle iron or with a salad on top.
No mixing bowl required, just a blender for these delicious omega-3 rich muffins!
A great way to get in some plant-based protein. Enjoy them from breakfast or as an afternoon snack!
A simple grain-free batter using coconut flour - a high fibre, low glycemic alternative to wheat flour. Transform this batter into muffins, pancakes or waffles to keep things exciting for you and your kids!
A naturally gluten-free, high protein waffle made with garbanzo bean flour. Typically, egg-less waffles do not turn out very well, but this recipe is a total game-changer!
Cassava is a root vegetable, native to South America. It is used in the making of tapioca flour and tapioca pearls. These flatbreads are unbelievably easy to make and the dough is oh-so-versatile! Try rolling the dough out and using it to make perogies, samosas, pizza pockets, sausage rolls, etc.