I thought I’d create a post with this recipe since everyone at the bakery is asking for the recipe! love sharing this kind of stuff with my peeps! Enjoys loves! xxx This version with half chashews, half almonds, is a little lighter than how I used to make it with 100% cashews. The almonds take…
I first had a “homemade” oreo-style cookie in the late ’90s at the original La Brea Bakery. It was indeed on La Brea Ave next door to Campanile, the amazing Italian restaurant started by Nancy Silverton’s then-husband where she was the Pastry Chef and the Head Baker at the bakery next door. The now very…
We had the best thanksgiving this year! my whole family came to my house in honor of my sweet Grampa Louie who is having trouble this year – his forgetfulness has gone off the charts.. it’s pretty bad 🙁 He had a good day tho and we all just found the light in being together.…
It’s Aidan’s birthday party. He’s turning 7. I brought my vegan gluten-free pumpkin crumb cake, Alison’s favorite. Vegan. Gluten-free. Trying to satisfy everyone’s food issues. It’s not famous yet. Just really good. It surprised us all how moist it turned out the very first time I made it. She requested I bring it. I told…
Vegan Mascarpone Fruit Tart This beautiful tart is a show stopper! And will blow people’s minds when they learn it’s vegan! The mascarpone filling is so dense and creamy. The crust uses our traditional graham cracker recipe, which can be made ahead of time. This is my easy “at-home” version, it comes together super quick!…
I was never big fan of March. No great days off. Kinda sucky weather. Not warm enough for summer and too rainy to be winter. Just kinda blah. But after my daughter was born on March 9th, it took on a whole new meaning. In fact in became magical-mystical-fairyland-birthday party month. Every. Single. Year. She’s…
These rich chocolate cupcakes have a surprise inside… sweet liquidy cherries! We make these at the bakery for the holidays… with our fool proof gluten free flour and the best organic cocoa powder you can find. It matters. Buy Our Organic Gluten Free flour here… Save
Direct from our kitchen… these are our newest donuts. Vegan and gluten free light and moist donuts. We use oat flour in these ones to give them a unique taste. Scroll down for the Cinnamon Sugar recipe.
These smooth and creamy butter-creams were inspired by Miyoko’s Vegan Butter. It’s so nice to have beautiful organic products to create with… it means I don’t have to make it myself. Thank you Miyoko’s Kitchen! 🙂
It’s too much fun around here – i had to share… here’s what’s coming up for Valentines day! Lots of sweet cookies in the bakery AND now you can ship a box of beautifully decorated cookies to your sweethearts! here’s the skinny…! show your luvs how good vegan can be! ship a box of these…
We’re pretty excited about the newest addition to the Karma family; Waffles! AND not just regular waffles, but protein waffles… 7g per waffle! Made from all organic plant-based protein powders. We use the cleanest and best tasting Brown Rice and Pea Proteins. Arek and I make protein shakes at home regularly. I’m in love with…
At our bakery, people ask me all of the time why I started Karma Baker. Of course there were many inspirations; loving to bake for others, the increasing prevalence of food allergies, my own food allergies! But the story that most illustrates the Karma Baker mission, the story that never fails to inspire me again…
S’mores and cheesecake are the 2 things that NEED graham crackers. Nothing really compares. We created this recipe for our cheesecakes and key lime tarts! Magic! Karma Baker’s Graham Crackers To get that great graham flavor, use Grade B Maple Syrup, it has more flavor. I love the flavor of Vietnamese Cinnamon too! A little…
Vegan Caramel – The Ultimate Tutorial I finally got it down on paper… It took me a few weeks of trials, a whole day with my lovely young assistant, my daughter Ruby, and the hot Southern California weather to finally chill out a bit; and now here’s my recipe for Vegan Caramel Sauce! Get ready…
Yay! it’s holiday season! As a baker that means lots of baking. And as a pie girl- that means pie crust! I have to admit I’ve always been a lazy baker. Back in the easy (non Vegan &Gluten-Free) days of boxed mixes and frozen pie crusts, I would cut corners where it wouldn’t matter too…
