This week’s Kripalu Recipe is a warming treat that’s delicious any time of year. 5 ounces butter (or vegan alternative) 1 cup sucanat (unrefined cane sugar) ²⁄3 cup molasses 3¼ cups all-purpose flour ¾ teaspoon ginger ½ tablespoon cinnamon ¼ teaspoon salt 2 teaspoons baking soda 2 tablespoons water 1 egg (or egg replacement) The […]
My kids grew up in a natural-foodie household—that’s all they ever knew. Brown rice, tofu, stir-fry veggies, and a variety of comfort-foods-gone-natural were their bread and butter, so to speak. Given that I was pretty successful at making it all taste good, everyone was generally eager for dinnertime to roll around.
Until, that is, I’d bring out the desserts. Eschewing white flour, white sugar, butter, and eggs (and lacking any talent in working with their whole-grain vegan counterparts), my desserts in those days left a lot to be desired. I remember the fateful day when I produced yet another dense under-sweetened square I was trying to pass off as a cake, and my daughter looked at me and said, “Mom, just stop trying.”
Kripalu Compass—articles, essays, recipes, and much more—read our current issue or sign up here.
support our mission
The true measure of our mission is the impact we have on the lives of the people who walk through our doors. Find out more.