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Chef Nisha Vora, author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (in stores June 2019), is all about creating nourishing recipes that taste indulgent.
We’re swooning over her vegan spiced blueberry breakfast cake. It’s sweet but not too sweet, and it’s moist, tender and bursting with juicy fruit. Free of refined sugars and packed with fiber, it’s one cake you can feel fabulous about having for breakfast.
“I use whole-grain spelt flour because it adds nutritional benefits,” Vora tells us. “Fiber, protein, minerals and vitamins make this appropriate for breakfast, but you can easily use all-purpose flour if that’s what you have on hand.”
Tasty, healthful and versatile? That’
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