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Breads & Pastries

Step into the aroma-filled haven of doughy delights, where every loaf and flaky fold feels like an edible hug. This is the corner of the blog where butter meets flour, and ordinary ingredients turn into extraordinary comfort. Grab your favorite tea towel—these bakes are meant to be shared (or sneakily devoured solo).

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Burekitas have always been one of those nostalgic, joyful foods in our family—the kind that disappear mysteriously from the baking tray before they even hit the table. They’re flaky, golden little hand pies filled with whatever deliciousness you tuck inside, and they carry a bit of magic in their crimped edges. Making them is a bit of an event in our kitchen: someone is always sneaking bites of the filling, dough scraps are snacked on while still raw (guilty!), and we always end up with flour on our cheeks. This version is plant-based and filled with a rich, savory eggplant mixture, creamy ricotta-style vegan cheese, and just enough spice to keep things interesting. Perfect finger food, so a great fit for parties, lunchboxes, or just a cozy afternoon at home with tea and something good playing in the background.

Vegetable-stuffed Burekitas

This hearty bread started from a recipe my best friend found and shared with me a long time ago, but while that recipe had a nice result, I had to take it to the next level. I made two versions of it, one with whole grain spelt and the other with the all-purpose flour. To both I add pure gluten for the sake of a better texture. Then for the taste and added nutritional value, I added chia seeds, flaxseed meal, nutritional yeast (for the cheesy flavor), and with the herbs, raisins and olive oil - you get the final touch! The result is a fine and rich balance of flavors - sweet, crunchy and a bit of herbaceousness that really work well together, to make this amazing loaf I usually bought at bakeries (yes! It's that good!). Both versions are absolutely divine (I heard people comparing it to a piece of cake even...), and you can really play a little with the goodies (for example, replace walnuts with your favorite nut, or not at all). The simplicity of this recipe is that it doesn't even require a mixer... just make sure your pantry is properly equipped, and you're good to go!

Nutty Herbal Spelt Bread

This recipe is one of those happy experiments that turned into a regular favorite in my kitchen. It all started when I was trying to create a lighter, more flavorful version of fritters that my son could enjoy as a main course, since he always loved corn. I ended up with these crispy on the outside, soft on the inside, savory bites that for a long time now have been a go-to in my home. The combination of grated tofu, zucchini, and corn gives them a wonderful texture and nutritional value, while the sautéed onions and spices bring a deep, savory flavor. They’re incredibly easy to make, especially if you have a blender or food processor, and they’re absolutely delicious when served fresh and warm. Perfect for any time you want something comforting yet light!

Pita Pockets

This recipe keeps it simple — just flour, water, yeast, salt, and a generous pour of good olive oil. With minimal ingredients, it lets the natural flavors shine through, creating a dough that's wonderfully soft and full of character. The olive oil is key, infusing the bread with a rich, savory flavor and ensuring that golden crust forms beautifully in the oven. When it bakes, it transforms into something irresistible: crisp on the outside, with a light, airy texture inside that’s perfect for dipping in your favorite olive oil or balsamic vinegar. It's the kind of bread that begs to be shared — whether you're serving it at dinner, using it to make the most delicious sandwiches, or simply tearing off chunks to enjoy while it's still warm from the oven. Every bite feels like a little celebration of simple, nourishing goodness.

Classic Amazing Focaccia

I grew up in a town with a small quiche place that specialized in the most amazing quiches. The combinations they came up with were so delicious and unique that it was almost addicting... I used to go with a friend there, and they always served it with a freshly squeezed orange juice and a side fresh salad, and I just loved every minute of that meal...Inspired by those flavors, I decided to create my own version, and this tartlet is the result. I’ve veganized the recipe, but kept that same balance of savory flavors with a buttery, crispy crust, caramelized onions, roasted peppers, and a creamy filling. Every bite reminds me of those days, and I’m so happy to share it with you!

Peppers & Pesto Quiche

These savory bites are quick to make, full of flavor, and finished with a satisfying crunch from a sesame–everything bagel coating. With minimal prep and no fancy tools required, they’re a perfect go-to for snack platters, lunchboxes, or casual get-togethers. Soft on the inside and golden on top, they come together in under 30 minutes and look just as good as they taste.

Everything Almond GF Rolls

These savory tofu and broccoli muffins are a game-changer! Packed with plant-based goodness, they make the perfect snack or side dish for any meal. The combination of grated tofu, nutritional yeast, and parmesan gives them a cheesy, satisfying flavor, while the broccoli and sautéed onions bring in a deliciously savory touch. These muffins are super easy to make, and they bake up golden and fluffy, with a slight crisp on top. I love packing those for the kids in their lunch boxes, or as a healthy snack on a hike during the weekend. It really is a hand-held all-in-one meal!

Broccoli Muffins

Freshly baked bread has a way of making any day feel a little more comforting — that warm, familiar smell drifting through the kitchen, wrapping around you like a soft blanket. It slows the pace of life for a moment, inviting you to savor the simple things. This white loaf is everything you want in homemade bread: soft and tender on the inside, with a delicate golden crust that gives just the right amount of resistance when you tear into it. It’s made with a few wholesome touches — a handful of flaxseed meal for extra heartiness, a bit of nutritional yeast to deepen the flavor — but still stays true to the pure, comforting essence of good bread. This is the kind of loaf that becomes part of the rhythm of family life. It’s there for quick, busy breakfasts, stacked with your favorite toppings. It’s packed into lunches or torn into pieces to dip into a pot of soup. It sits on the table during slow, unhurried weekends, where everyone helps themselves to another warm slice. There’s nothing complicated here — just real, honest ingredients, a little patience, and the small, joyful ritual of making something from scratch. Bake it once, and you’ll find yourself wanting to make it again and again — because some things are meant to be simple, and deeply satisfying, every. single. time.

Cloud-Soft White Bread

To me, when this beautiful sweet soft bread is on the table it means that Shabbat (Saturday) is here. Challah is a beautifully braided, soft, and slightly sweet bread. Its golden-brown crust is achieved with high-protein plant-based milk wash, applied right before baking, and the inside is tender and fluffy, with a subtle sweetness that complements its rich flavor. My kids absolutely ADORE this bread, and it’s usually halfway gone by the time dinner rolls around. Once you get the hang of it, you’ll be able to make it perfectly every time. It's so versatile too! You can shape it with 3 or 6 strands, as personal rolls or a rounded loaf, with fancy nutty decoration or simply topped with sesame seeds. As with any yeast dough, the key is getting the proportions right and creating the best conditions for the yeast to do its work—warmth and a cover while it rises. Below, you’ll find a step-by-step visual tutorial for the the different shaping options. Enjoy!!!

The Perfect Challah

These homemade burekas are a simple yet delicious treat with a crispy, golden crust and a flavorful potato and olive filling. They’re easy to make and always a crowd-pleaser, especially when you want something hearty and comforting. The dough comes together quickly, and the filling is a satisfying mix. Whether served as a snack, appetizer, or light meal, these burekas are sure to disappear fast. They’re a great addition to any meal, and the best part is you can customize the filling to suit your tastes. Specifically this one was made with pureed potato and olives. But you can easily make it with anything solid enough to not leak during baking.

Burekas

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Vegetable-stuffed Burekitas

Burekitas have always been one of those nostalgic, joyful foods in our family—the kind that disappear mysteriously from the baking tray before they even hit the table. They’re flaky, golden little hand pies filled with whatever deliciousness you tuck inside, and they carry a bit of magic in their crimped edges. Making them is a bit of an event in our kitchen: someone is always sneaking bites of the filling, dough scraps are snacked on while still raw (guilty!), and we always end up with flour on our cheeks. This version is plant-based and filled with a rich, savory eggplant mixture, creamy ricotta-style vegan cheese, and just enough spice to keep things interesting. Perfect finger food, so a great fit for parties, lunchboxes, or just a cozy afternoon at home with tea and something good playing in the background.

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