Forget flipping individual flapjacks; this pancake-banana bread hybrid lets you get everything on the table at once. Perfect for languid weekends, both wedges of the pie and the blueberry sauce reheat well for busy weekday breakfasts. For the most banana flavour, you’ll want to use fruit with plenty of brown spots on the skin. Almond flour infuses the pancake pie with a nutty taste, but if it’s not available you can replace it with more oat flour.
1 large organic egg
2/3 cup (160 mL) milk or plain dairy-free milk 2 ripe bananas, about 3/4 cup (180 mL) mashed
1 tsp (5 mL) vanilla extract
1 cup (250 mL) gluten-free oat flour
3/4 cup (180 mL) almond flour
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/3 cup (80 mL) chopped walnuts
2 cups (500 mL) fresh or frozen blueberries
2 Tbsp (30 mL) maple syrup or honey
Zest of 1 lemon
2 tsp (10 mL) cornstarch or arrowroot powder Fresh basil leaves, optional
Preheat oven to 350 F (180 C). In blender container, place egg, milk, bananas, and vanilla, and blend until smooth. In large bowl, stir together oat flour, almond flour, cinnamon, baking powder, baking soda, and salt. Stir banana mixture into flour mixture. Fold in walnuts. Grease 8 or 9 in (20 or 23 cm) round cake pan and pour in batter. Bake in preheated oven for 25 minutes, or until a toothpick inserted into the centre of the pie comes out nearly clean. Let cool for about 5 minutes before unmoulding.
In small saucepan, place 1/3 cup (80 mL) water, blueberries, maple syrup or honey, lemon zest, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Stir cornstarch or arrowroot powder into 1 Tbsp (15 mL) water until dissolved and then stir into blueberry mixture. Simmer for another 3 minutes, or until mixture thickens.
Serve warm wedges with Zesty Blueberry Sauce.
Always mix pancake batter gently by hand (not with an electric mixer). Overmixing the batter yields less tender results. Simply stir together wet and dry ingredients with wooden spoon until no big powdery lumps remain.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.