Making plant-based food not boring
The art and science of plant-based recipes for home cooks and pros.
Hi, I'm Danielle
A plant-based Registered dietitian and culinary consultant.
I am a Registered Dietitian Nutritionist and Master of Applied Gastronomy: Culinary Arts graduate with a passion for pastry. After years of working in food and nutrition PR and marketing, I turned my passion for all things culinary and communications into a career. I create plant-based recipes (mostly desserts) and share the art and science of making delicious recipes without eggs, dairy or gelatin for the home cook and pro.
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These bars are the perfect hybrid between a brownie and a snack bar, meaning you can eat them any time of day ; ) Sweetened with just a touch of agave syrup, and a combination of oat flour and rice flour make these totally gluten-free. Tahini Espresso Caramel Drizzle To make the caramel drizzle, just combine tahini, freshly brewed espresso, and agave syrup in a small dish, and mix well to combine. The tahini might separate at first when you
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