Vegan Biscuit Cake

Since I was little I have been loving being in the kitchen...something more

I am still dying for that small space in which three pairs of hands are building...something

Maybe LOVE.

My heart blooms because  of all those little pleasures...the art which is figured by the sun ray and the rain drops enjoys its great power.

I was and I am still pleased with the idea of baking in the late evening when the sun sets, while the endless sky is coloring itself in a burning orange.

Traveling through all of the tastes which warm my heart is so important because the final result makes me feel...HAPPY

Every day I spend hours seeking for the best recipe which will be balanced...good for our bodies but  most importantly delicious!

 While reading this post I want you to start enjoying yourself, to be confident into your own body, to find your inner peace and...the virginity of your body.

We must start accepting ourselves in the way we exist, in way we look through the mirror world, through the unblemished tears flowing down your heart.

Open your story book, look in your past, point out all these things that make you dance with the shining stars.

               This recipe is special for me because it burns my childhood and builds the bridge connecting ''then'' and ''now''

Vegan Biscuit Cake

Ingredients:

Biscuits
180 ml rice milk
50 ml grape seed oil
100 ml agave syrup
1 tsp vanilla extract
600 g wholewheat flour
a pinch of salt
2 tsp of baking powder

Cream
You can make it from scratch or you can buy a package of chocolate/vanilla starch.

Instructions:
1.Mix all the dry ingredients in a bowl and the wet ingredients in another mixing bowl.
2. Slowly start adding the dry ingredients into the wet ingredients until a though is formed.
3. Roll down the though and bake the biscuits for 20-30 min.
4. Meanwhile make your cream...
5. Build up the cake.