Sweet cinnamon bread with chocolate and apricot

Bread like a cake…

A creamy rye bread dough (2/3 bread flour, 1/3 white flour), plus cane sugar, plus lots of cinnamon, plus sesame, plus cocoa mass (100%) chips, plus dry apricots…

Topped with almond slices, cinnamon, sugar.

I’ve let raise too much before baking, but only the shape is affected.

It’s even better the next days… if there is some left.

Tarte crémeuse aux prunes, a sour plum dessert

My exps in plant based milks and yogurts

Here is a post to make the point about my adventure in the plant-based milk and yogurt world…
That doesn’t go much out of the beaten paths, but for me there were novelties. Also these food are very different so I made my tasting files for each.
If you want wider information about dairy-free cooking, there is a compilation post about it (here).

MILKS :

Soy milk (tutorial)

+Tastes good cold or hot.
++Useful to make tofu, yuba, yogurt, etc.
++ Very cheap ingredients.
-A bit long and complicated to make.

Almond milk (tutorial)

+ Tastes great cold.
+ Useful to make blanc-manger.
– Raw almond are very expensive here.
++ The most convenient and quickest to make.

Sweet corn milk (recipe)
+ Tastes fresh and original cold.
+ Quick and easy to make.
– Seasonal ingredient, no so cheap (I think frozen corn is pre-cooked, I didn’t try)