Minimalist Baker is a website devoted to simple cooking. All recipes require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare. Most are plant-based and gluten-free.
The authors are a wife-husband team, Dana and John, situated in Portland, Oregon.
Who else hates airplane food? Assuming that’s just about everybody, allow us to offer up a better alternative.
Lately when flying, we’ve been craving big, hearty salads. Bonus: They’re easy to pack to go for travel! This 30-minute salad is customizable and insanely satisfying, and it features my NEW favorite savory tahini dressing! Let’s do this!
This salad starts with roasted vegetables, which we love adding to salads for extra flavor and heartiness.
It’s almost Valentine’s Day, so I couldn’t resist sharing another healthier dessert. You in?
This 7-ingredient recipe starts with blended nuts and is sweetened with dates! Coconut oil adds a little more moisture and “crunch” when chilled, and salt balances everything out. Oh, and don’t forget the cacao powder for that quintessential chocolate flavor. Swoon.
When traveling to Portugal last year, we sampled some seriously delicious food, one dish being a Spanish-inspired tortilla.
Traditionally, a Spanish tortilla is a dish that’s somewhere between a gratin and a frittata with plenty of potatoes layered inside – kind of like a potato omelet. I’ve tried many versions at tapas restaurants and was pleasantly surprised that this particular dish relied solely on olive oil instead of eggs and was packed with fresh herbs and garlic for big flavor.
Recently, I came upon a new-to-me ingredient: carob powder! Have you tried it? It’s like cacao powder, but not. And while it tastes like chocolate, it also has hints of coffee and is naturally sweet (unlike cacao).
Once I mixed it with some coconut butter and took one bite (hello, delicious), I knew a coconut carob bar had to happen. Plus, they fit in nicely with the sugar-free theme going on this month.