Recipes

Crispy Little Baguettes

Crispy Little Baguettes

These crispy, golden brown little baguettes are perfect for sandwiches or as a side to your favorite meal. Enjoy them fresh out of the oven for the best texture and flavor!
Couverts2
Preparation 20 minutes
Preparation time:16 minutes
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Equipment

  • medium bowl
  • Large bowl
  • measuring cups/spoons.
  • Baking sheet
  • Parchment paper or silicone baking mat
  • plastic wrap
  • Pastry brush
  • Wire rack

Ingredients

  • ¾ cup 180 ml unsweetened soy or other nondairy milk, heated to 100°F (38°C)
  • 2 tablespoons 28 g nondairy butter, softened
  • 1 cup 120 g white whole wheat or regular whole wheat flour
  • 1 cup 120 g bread flour
  • 2 tablespoons 18 g vital wheat gluten flour
  • 2 tablespoons 24 g Sucanat
  • 1 teaspoon fine sea salt
  • 1½ teaspoons bread machine yeast
  • ½ teaspoon canola oil to coat bowl
  • ¼ cup 60 ml boiling water
  • 1½ teaspoons baking soda

Instructions

  • In a medium bowl, mix warmed milk and softened butter.
  • In a large bowl, combine flours, wheat gluten, Sucanat, salt, and yeast.
  • Stir wet ingredients into dry ingredients.
  • Transfer to a lightly floured surface and knead for 8–10 minutes until dough is smooth and pliable, adding flour as needed.
  • Lightly coat a large bowl with oil, place dough inside, and turn to coat.
  • Cover with plastic wrap and let rise until doubled (60–90 minutes).
  • Prepare a baking sheet with parchment paper or a silicone mat.
  • Punch down dough and divide into 2 equal portions.
  • Shape into baguettes and place on the baking sheet.
  • Mix boiling water with baking soda and brush onto tops and sides of baguettes.
  • Cover loosely with plastic wrap and let rise for 40 minutes.
  • Preheat oven to 375°F (190°C).
  • Remove plastic wrap and bake for 16 minutes, until golden brown and hollow-sounding when tapped.
  • Let cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
Enjoy these baguettes warm with vegan butter, as a sandwich base, or as a side to soups and salads.
Wine Advice:
Pairs well with a crisp white wine like Sauvignon Blanc or a light Pinot Noir.

Nutrition values

Calories: 200 kcal | Carbohydrates: 38 g | Protein: 7 g | Fat: 4 g | Sugar: 5 g
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Course; Bread / Breakfast / Sandwiches / Side Dish
Cuisine; French
Diets; Soy Free / Vegan / Vegetarian

Spelt Loaf – Soft & Perfect for Sandwiches

Spelt Loaf – Soft & Perfect for Sandwiches

Tender, fluffy, and golden brown, this spelt loaf is perfect for sandwiches. Despite its sticky dough, using a stand mixer makes it incredibly easy to prepare!
Couverts1
Preparation 20 minutes
Preparation time:25 minutes
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Equipment

  • Baking sheet
  • Parchment paper or silicone baking mat
  • Stand mixer with dough hook
  • medium bowl
  • measuring cups/spoons.
  • plastic wrap

Ingredients

  • ½ cup 120 ml plain soymilk, heated to 100°F (38°C)
  • 1 teaspoon apple cider vinegar
  • 2 cups 240 g light or whole spelt flour
  • ¼ cup 36 g vital wheat gluten flour
  • 2½ tablespoons 13 g ground oats
  • ½ teaspoon fine sea salt
  • 2 tablespoons 24 g raw sugar
  • 2 teaspoons bread machine yeast
  • 1 tablespoon 15 ml canola oil
  • ¼ cup 60 ml water

Instructions

  • Line a large baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, mix soymilk and vinegar.
  • Let it sit to curdle.
  • In a stand mixer fitted with a dough hook, combine flour, wheat gluten, oats, salt, sugar, and yeast.
  • Add oil and water to the curdled soymilk mixture.
  • Stir wet ingredients into dry, then knead with the mixer for 6 minutes until the dough comes together.
  • Shape dough into a ball and place it on the prepared baking sheet.
  • With slightly damp hands, shape into an 8-inch (20 cm) log.
  • Lightly sprinkle with flour and loosely cover with plastic wrap.
  • Let rise for 45 minutes.
  • Preheat oven to 375°F (190°C).
  • Remove plastic wrap and bake for 20–25 minutes until the bottom sounds hollow when tapped.
  • Turn off oven and leave loaf inside for another 5 minutes.
  • Let cool completely before slicing.

Notes & Wine Advice

Serving Tip:
Enjoy this soft spelt loaf toasted with your favorite spread or as a sandwich base.
Wine Advice:
Pairs well with a light, dry white wine such as Sauvignon Blanc.

Nutrition values

Calories: 160 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 3 g | Sugar: 2 g
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Course; Bread / Breakfast / Sandwiches
Cuisine; Dutch / Germany / Switzerland
Diets; Dairy-Free / Vegan / Vegetarian

Cast-Iron Pizza Dough

Cast-Iron Pizza Dough

Whether you’re craving deep dish pizza or a hearty soup served in a bread bowl, this versatile dough recipe delivers a perfect crust for both.
Couverts2
Preparation 25 minutes
Preparation time:25 minutes
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Equipment

  • Cast-iron skillet (optional for pizza)
  • Mixing bowl
  • Rolling Pin
  • plastic wrap
  • oven
  • Pastry brush

Ingredients

  • 1 envelope ¼ ounce, or 7 g active dry yeast
  • 1 teaspoon granulated sugar
  • ½ cup 120 ml warm water
  • 2 cups 250 g all-purpose flour
  • ½ cup 72 g vital wheat gluten flour
  • ½ teaspoon salt
  • ½ cup 120 ml water
  • 3 tablespoons 45 ml extra-virgin olive oil, divided
  • ¼ cup 60 ml melted nondairy butter, for brushing (bread bowls only)

Instructions

  • Mix the yeast, sugar, and warm water in a bowl.
  • Let it stand for 10 minutes until it becomes frothy.
  • In a separate mixing bowl, combine the all-purpose flour, vital wheat gluten, and salt.
  • Add the yeast mixture, water, and 1 tablespoon of olive oil to the dry ingredients.
  • Turn the dough onto a lightly floured surface and knead for 10 minutes.
  • Add more flour if the dough is too wet, or more water if it’s too dry.
  • Divide the dough in half and roll each piece into a ball.
  • Brush each ball with the remaining olive oil.
  • Cover the dough with plastic wrap and let it rise for 1 hour.
  • For pizza crusts, preheat the oven to 450°F (230°C).
  • Punch down the dough, knead for 2–3 minutes, and roll it into 2 pizza crusts.
  • Place your favorite toppings on the dough and bake for about 10 minutes, or until the crust is golden brown.
  • For bread bowls, preheat the oven to 400°F (200°C).
  • Cut a few crisscross slits across the tops of the dough balls.
  • Bake for 15 minutes, then brush the bread bowls with melted butter and return them to the oven for 5 more minutes until golden brown.
  • Let the bread bowls cool for about 5 minutes, then cut a circle out of the top to create a bowl.

Notes & Wine Advice

Serving Tip:

For pizza, serve with a side of marinara sauce for dipping. For bread bowls, fill with your favorite soup or chowder!

Wine Advice:

Pair with a light, refreshing white wine like Sauvignon Blanc for a delightful pizza experience or a rich, smooth Chardonnay for soup in a bread bowl.

Nutrition values

Calories: 320 kcal | Carbohydrates: 50 g | Protein: 6 g | Fat: 12 g | Sugar: 1 g
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Course; Bread / Pizza / Side Dish / Snack
Cuisine; American
Diets; Gluten-Free / Nut Free / Vegan

Pumpkin Bagels

Pumpkin Bagels

These pumpkin bagels are a perfect breakfast treat, especially when you add dried fruit, nuts, or even chocolate chips for an extra indulgent twist!
Couverts8
Preparation 30 minutes
Preparation time:20 minutes
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Equipment

  • Large mixing bowls
  • medium mixing bowl
  • Measuring cups
  • large saucepan
  • slotted spoon
  • Baking sheets
  • Parchment paper or silicone baking mat
  • Wire rack

Ingredients

  • ¾ cup 183 g pumpkin purée
  • â…” cup 160 ml plain soymilk, heated to 100°F (38°C)
  • 1 tablespoon 14 g nondairy butter, softened
  • 3 cups 360 g white whole wheat or regular whole wheat flour
  • 1 tablespoon 9 g vital wheat gluten flour
  • 2 tablespoons 24 g Sucanat
  • 1½ teaspoons fine sea salt
  • 1¾ teaspoons bread machine yeast
  • 1 teaspoon ground cinnamon optional
  • ¼ cup 40 g raisins, nondairy semisweet chocolate chips, or chopped pecans (optional)
  • ½ teaspoon canola oil for coating bowl

Instructions

  • In a medium bowl, combine the pumpkin purée, soymilk, and butter.
  • In a large bowl, mix the flour, wheat gluten, Sucanat, salt, yeast, and cinnamon (if using).
  • Stir the wet ingredients into the dry ingredients.
  • Knead the dough for 4 minutes, then add the optional raisins, chocolate chips, or nuts, and knead for another 4-6 minutes.
  • Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and pliable, adding flour if needed.
  • Shape into a ball.
  • Lightly coat a large bowl with oil, place the dough inside, cover with plastic wrap, and let rise for 60-90 minutes until doubled in size.
  • Punch down the dough and divide into 4 equal portions, shaping them into balls.
  • Let rest for 10 minutes.
  • Cut each piece in half and roll into balls.
  • Flatten slightly, insert a thumb in the center, and twirl to create a hole about 1½ inches (3.
  • 8 cm) in diameter.
  • Let rest for 5 minutes.
  • Meanwhile, bring a large saucepan of water to a boil.
  • Preheat the oven to 400°F (200°C, gas mark 6) and line baking sheets with parchment paper or a silicone mat.
  • Boil the bagels in batches, 2 at a time, for 1 minute, flipping halfway through.
  • Remove bagels with a slotted spoon and place them on the baking sheet.
  • Bake for 20 minutes, one sheet at a time, until golden brown and hollow-sounding when tapped.
  • Cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

Enjoy these bagels toasted with vegan cream cheese, nut butter, or a drizzle of maple syrup for a delicious seasonal breakfast.

Wine Advice:

A light, slightly sweet white wine such as Riesling pairs well if served as part of a brunch spread.

Nutrition values

Calories: 180 kcal | Carbohydrates: 34 g | Protein: 66 g | Fat: 3 g | Sugar: 5 g
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Course; Bread / Breakfast
Cuisine; International / Global
Diets; Dairy-Free / Vegan

Pumpkin Butter Bagels

Pumpkin Butter Bagels

These homemade peanut butter bagels are soft, flavorful, and packed with protein. Perfect for breakfast or a snack, they’re easy to make and even more rewarding to eat fresh from the oven!
Couverts8
Preparation 20 minutes
Preparation time:20 minutes
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Equipment

  • Large mixing bowl
  • medium mixing bowl
  • Measuring cups
  • large saucepan
  • slotted spoon
  • Baking sheets
  • Parchment paper or silicone baking mat
  • Wire rack

Ingredients

  • ½ cup 128 g creamy natural peanut butter
  • 1 cup plus 1 tablespoon 250 ml water, heated to 100°F (38°C)
  • 3 cups 360 g white whole wheat or regular whole wheat flour
  • 1 teaspoon fine sea salt
  • 2 tablespoons 24 g Sucanat
  • 2 teaspoons bread machine yeast
  • ½ teaspoon canola oil for coating the bowl

Instructions

  • In a medium bowl, combine the peanut butter and warm water.
  • In a large bowl, mix the flour, salt, Sucanat, and yeast.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and pliable.
  • Add more flour if necessary.
  • Shape into a ball.
  • Lightly coat a large bowl with oil, place the dough inside, and turn to coat.
  • Cover with plastic wrap and let rise for 60-90 minutes, until doubled.
  • Punch down the dough and divide it into 4 equal portions.
  • Shape into balls and let rest for 10 minutes.
  • Cut each piece in half, roll into balls, and flatten with your palm.
  • Insert your thumb into the center and twirl until the hole is about 1½ inches (3.
  • 8 cm) wide.
  • Let the bagels rest for 5 minutes.
  • Meanwhile, bring a large saucepan of water to a boil.
  • Preheat the oven to 400°F (200°C).
  • Line baking sheets with parchment paper or a silicone mat.
  • Boil 2 bagels at a time for 1 minute, flipping after 30 seconds.
  • Use a slotted spoon to remove them and place on the prepared baking sheets.
  • Bake for about 20 minutes, until golden brown and hollow-sounding when tapped.
  • Cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
Enjoy warm with butter, jam, or additional peanut butter for extra flavor.
Wine Advice:
Pair with a light, slightly sweet white wine like Riesling for a unique contrast.

Nutrition values

Calories: 220 kcal | Carbohydrates: 36 g | Protein: 7 g | Fat: 6 g | Sugar: 4 g
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Course; Bread / Breakfast
Cuisine; American / Polish
Diets; Vegetarian

Pesto Bagels

Pesto Bagels

These garlicky, pesto-infused bagels add a delicious twist to your sandwiches. Soft, chewy, and full of flavor, they’ll make your lunch break unforgettable!
Couverts4
Preparation 20 minutes
Preparation time:22 minutes
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Equipment

  • Large mixing bowls, measuring cups and spoons, plastic wrap, large saucepan, slotted spoon, baking sheet, parchment paper or silicone baking mat, wire rack

Ingredients

  • ¼ cup 64 g prepared vegan pesto
  • ¾ cup 180 ml water, heated to 100°F (38°C)
  • 1 cup 120 g bread flour
  • 1 cup 120 g white whole wheat or regular whole wheat flour
  • 1 tablespoon 9 g vital wheat gluten flour
  • 1 tablespoon 12 g Sucanat
  • 1 teaspoon fine sea salt
  • ¾ teaspoon bread machine yeast
  • ½ teaspoon canola oil to coat bowl

Instructions

  • In a medium bowl, combine the pesto and warm water.
  • In a large bowl, mix the flours, wheat gluten, Sucanat, salt, and yeast.
  • Stir the wet ingredients into the dry ingredients.
  • Transfer to a lightly floured surface and knead for 8–10 minutes, until smooth and pliable.
  • Add more flour if needed.
  • Shape into a ball and place in a lightly oiled large bowl.
  • Turn to coat, cover with plastic wrap, and let rise until doubled (60–90 minutes).
  • Punch down the dough, divide into 4 equal portions, and shape into balls.
  • Let rest for 10 minutes.
  • Flatten each ball, poke a hole in the center, and twirl to form a 1½-inch (3.
  • 8 cm) hole.
  • Let rest for 5 minutes.
  • Meanwhile, bring a large saucepan of water to a boil.
  • Preheat the oven to 400°F (200°C, gas mark 6) and line a baking sheet.
  • Boil the bagels 2 at a time for 1 minute, flipping after 30 seconds.
  • Use a slotted spoon to remove and place on the baking sheet.
  • Bake for 22 minutes, or until golden brown and hollow-sounding when tapped.
  • Let cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:
Enjoy these bagels with your favorite sandwich fillings or toasted with a spread of dairy-free cream cheese.
Wine Advice:
A crisp Sauvignon Blanc or a light Pinot Grigio complements the herbaceous pesto flavor beautifully.

Nutrition values

Calories: 220 kcal | Carbohydrates: 40 g | Protein: 8 g | Fat: 4 g | Sugar: 2 g
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Course; Bread / Lunch
Cuisine; Italian
Diets; Soy Free / Vegan / Vegetarian

Sweet Skillet Cornbread

Sweet Skillet Cornbread

A buttery, tender cornbread baked in a cast-iron skillet, perfect as a side dish or the base of stuffing. With the option to add dried cranberries or blueberries for a tart twist!
Couverts8
Preparation 10 minutes
Preparation time:25 minutes
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Equipment

  • Cast-iron skillet (or round baking pan), mixing bowls, spoon, measuring cups and spoons

Ingredients

  • 1 cup 125 g all-purpose flour
  • 1 tablespoon 14 g nondairy butter
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup 60 ml canola or vegetable oil
  • 1 cup 250 g yellow corn kernels
  • ¾ cup 90 g cornmeal
  • 3 tablespoons 36 g raw sugar
  • Equivalent of 2 eggs Ener-G egg replacer works great
  • 1 cup 235 ml plain soy or other nondairy milk

Instructions

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • Add the butter to an oven-safe skillet.
  • Place in the oven for a few minutes to melt the butter.
  • Remove from the oven and swirl the butter around the bottom of the skillet.
  • In a mixing bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.
  • In a separate bowl, mix together the egg replacer, milk, and oil.
  • Add the wet ingredients to the dry, being careful not to overmix.
  • Fold in the corn.
  • Add the batter to the skillet.
  • Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Notes & Wine Advice

Serving Tip:
For added flavor, serve with a dollop of non-dairy butter or a drizzle of maple syrup.
Wine Advice:
A chilled, lightly sweet white wine like a Riesling or a fruity rosé complements the richness of the cornbread.

Nutrition values

Calories: 200 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 7 g | Sugar: 5 g
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Course; Bread / Side Dish / Vegetables
Cuisine; American
Diets; Gluten-Free / Nut Free / Soy Free / Vegan / Vegetarian

Beer Bread

Beer Bread

A quick and easy beer bread that doesn’t require rising, with a bold flavor, especially when using stout. Perfect for a quick carb fix!
Couverts8
Preparation 10 minutes
Preparation time:55 minutes
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Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • Large mixing bowl
  • Fork
  • Wire rack
  • Toothpick

Ingredients

  • 1 cup 120 g bread flour
  • 1 tablespoon 12 g baking powder
  • 1 tablespoon 12 g raw sugar
  • 1 tablespoon 12 g vital wheat gluten flour
  • 1½ teaspoons fine sea salt
  • ½ cup 39 g quick-cooking oats, finely ground
  • ½ cup 60 g light spelt flour
  • 2 teaspoons caraway seeds optional
  • 12 ounces 355 ml oatmeal stout beer
  • 2 tablespoons 30 ml canola oil
  • 1 cup 120 g white whole wheat or regular whole wheat flour
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a large mixing bowl, whisk together the flours, oats, wheat gluten, sugar, baking powder, and salt.
  • Add the canola oil and stir with a fork.
  • Fold in the beer, being careful not to overmix.
  • The dough will be thick and sticky.
  • If it’s too thick, add a few tablespoons of water or extra beer to adjust.
  • Transfer the batter to the prepared pan.
  • Sprinkle the top with caraway seeds, if desired.
  • Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan on a wire rack for 15 minutes.
  • Transfer to the wire rack and let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Delicious served warm with vegan butter or alongside a hearty stew.
Wine Advice:
Pair with a rich beer like stout or a hearty red wine such as Zinfandel.

Nutrition values

Calories: 200 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 5 g | Sugar: 3 g
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Course; Bread / Snack
Cuisine; Ireland
Diets; Dairy-Free / Nut Free / Vegan / Vegetarian

Caraway Bread

Caraway Bread

A hearty caraway onion cornmeal bread with a rich, savory flavor, perfect for pairing with soups and salads.
Couverts8
Preparation 15 minutes
Preparation time:45 minutes
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Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Wire rack
  • Toothpick

Ingredients

  • 1 tablespoon 15 ml apple cider vinegar
  • 1 tablespoon 12 g baking powder
  • 1 tablespoon 8 g cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1¾ cups 415 ml plain soymilk
  • ¼ cup 60 ml canola oil
  • 2 cups 240 g white whole wheat or regular whole wheat flour
  • 2 teaspoons caraway seeds
  • 2 teaspoons dried minced onion
  • 1 cup 120 g cornmeal
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a medium mixing bowl, combine the vinegar and soymilk; let sit until it curdles, forming a buttermilk-like consistency.
  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, dried onion, caraway seeds, and cornstarch.
  • Stir the canola oil into the curdled soymilk mixture.
  • Fold the wet ingredients into the dry, mixing until just combined.
  • Do not overmix.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Place the loaf on a wire rack, still in the pan, for about 15 minutes.
  • Transfer directly to the rack and let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Delicious when toasted and served with vegan butter or alongside a warm bowl of soup.
Wine Advice:
A dry Riesling or a German-style wheat beer pairs well with the caraway and onion flavors.

Nutrition values

Calories: 210 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 7 g | Sugar: 2 g
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Course; Bread / Side Dish / Snack
Cuisine; Germany
Diets; Dairy-Free / Nut Free / Vegan / Vegetarian

Banana Chestnut Quick Bread

Banana Chestnut Quick Bread

A rich and nutty banana chestnut quick bread with white chocolate chips, offering a delicious marzipan-like flavor.
Couverts8
Preparation 15 minutes
Preparation time:1 hour
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Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • Food processor
  • Large mixing bowl
  • Whisk
  • Wire rack
  • Toothpick

Ingredients

  • 1 cup 120 g whole wheat pastry flour
  • 1 cup 160 g brown rice flour
  • ½ cup 96 g raw sugar
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon 8 g arrowroot powder or cornstarch
  • 2 large ripe bananas
  • 3½ ounces 100 g roasted chestnuts
  • ¼ cup 60 ml canola oil
  • ¼ cup 60 ml soy or other nondairy milk
  • 6 tablespoons 92 g unsweetened applesauce
  • â…” cup 67 g nondairy white chocolate chips
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a food processor, blend the chestnuts until finely ground.
  • Add the bananas, vanilla, oil, milk, applesauce, and sugar.
  • Process until mostly smooth, leaving small banana pieces if desired.
  • In a large mixing bowl, whisk together the flours, arrowroot powder, baking powder, baking soda, and salt.
  • Fold the wet ingredients into the dry, being careful not to overmix.
  • Fold in the white chocolate chips.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Place the loaf on a wire rack, still in the pan, for about 15 minutes.
  • Transfer directly to the rack and let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Enjoy warm with a cup of spiced chai or coffee.
Wine Advice:
Pair with a sweet dessert wine like Sauternes or a nutty Madeira.

Nutrition values

Calories: 240 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 9 g | Sugar: 14 g
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Course; Bread / Breakfast / Snack
Cuisine; French
Diets; Dairy-Free / Gluten-Free / Vegan / Vegetarian