I’ve spent a lot of time in Kensington Market lately. It’s one of my favourite spots in Toronto. This might have something to do with the high concentration of vegan food options. My last stop was Blackbird Baking Co. More recently, I conquered Bunner’s Bakeshop. I always frequent an establishment at least three times before I feel qualified to write about it. On my last visit, I had a cinnamon bun. I don’t think I’ve had one of these since going on a vegan diet. It was pretty amazing.
I recently decided to go on a hunt for the best vegan donut in Toronto. Other foodie magazines, vegan blogs and culinary writers are always going on “a mission for the best (insert food here)”. Why shouldn’t I? Well, probably because a hunt involves going to more than one location. There is sampling involved, comparisons drawn, contenders cast aside and from the pile of crumpled up review notes on napkins, emerges a victor, one food to rule them all.
This apple crumble with almond crust is brought to you by mine and Grace’s obsession with fall. We recently embarked on what we liked to call a “foodie fiasco”. That is to say, we made a lot of recipes over the weekend. All of which were autumn themed. Now, you lovely people get to reap the benefits.
One evening, a few weeks ago, my bestie and I felt like baking ourselves a treat. So we went in search of a simple baking recipe that even the most incompetent of bakers could follow. Baking is not our forte due to lack of precision on our parts. During our search, we came across Detoxinista’s No-Bake Peanut Butter Cup Bars and decided to give them a try.
This recipe is the simple and delicious. It makes for a perfect summer dessert with earthy undertones.