MASTER TEMPLATE TITLE
Makes
Word • Word • Word • Word
A one-sentence description that captures the heart of the recipe and invites the reader in.
This recipe is 100% plant-based
This text area is where the story goes. My stories are long but intentionally long. Part of this journey of developing and writing recipes includes a creative writing process that goes with it. My goal is to have the reader feel in the kitchen with me and to use their imagnation from my words to transport them to kitchen as if we cook together. Of course there is the instructional part but i always prefer to teach thru a lovely story that is always easier to remember since it makes sense and paints a picture.
INGREDIENTS
For the Main Recipe
Ingredient
Ingredient
Ingredient
Ingredient
For the Sauce, Filling, or Topping
(if applicable)
Ingredient
Ingredient
Ingredient
For Serving (optional)
Ingredient
Ingredient
METHOD
Step 1 — Prepare
Brief instruction describing the first step.
Step 2 — Build
Continue assembling or cooking the recipe.
ingredient
ingredient
Step 3 — Cook
Bake, simmer, roast, sauté, or otherwise finish cooking.
Step 4 — Finish
Add final ingredients, adjust seasoning, garnish, or allow to cool.
Step 5 — Serve
Serve and enjoy.
Step 6 — Choose Your Way
The Creamy Maple Base is delicious baked just as it is, but when you want a little more, choose one of the four variations below.
Before making your base, check your chosen variation for any adjustments to the maple syrup or vegan butter.
VERSION ONE
Summer Stone Fruit & Walnut
Add to the oatmeal mixture:
350–400 g ripe peaches, nectarines, or apricots (about 2½–3 cups), sliced or chopped
45 g walnuts (⅓ cup), roughly chopped
1 teaspoon ground cinnamon
Bake, simmer, roast, sauté, or otherwise finish cooking.
VERSION TWO
Mango & Coconute
Add to bowl
mango
coconut
NOTES
Helpful Tip
This is where practical kitchen guidance goes—something that helps the recipe succeed but doesn’t naturally fit into the method.
Ingredient Notes
Discuss substitutions, ingredient choices, or why a particular ingredient matters.
Make Ahead & Storage
Include refrigeration, freezing, reheating, or make-ahead suggestions when appropriate.
A Final Thought
A short paragraph that leaves the reader with one last useful piece of advice before they move on to the sourdough section.
CONVERSION: INSTANT YEAST OPTION
This recipe is written for natural sourdough fermentation. If you prefer a faster timeline, you may use instant yeast instead.
To Convert
Omit the 150 g sourdough starter.
Add 7 g (2¼ tsp) instant yeast.
Increase the flour to 550 g total.
Increase the soy milk to 300 g total.
Proceed with the same mixing method.
Continue with the remaining recipe exactly as written, including the lamination, filling, proofing, and baking instructions.
Fermentation Timeline with Yeast
Bulk ferment 1½–2½ hours at 75–78°F, until soft and slightly puffy.
Shape as directed.
Final proof 1–2 hours, until relaxed and gently swollen.
Bake as directed.
Yeast fermentation will be faster and the flavor slightly milder, but the texture and structure remain excellent.
Important Detail
The yeast version will be:
Slightly less tangy.
Slightly more sweet-forward.
Slightly more predictable.
But still beautiful.
This is the kind of food that nourishes quietly.
It asks us to slow down,
to listen,
and to remember what is enough.