Bostock is a French pastry similar in flavour to an almond croissant, but as simple to make as French toast. A few nontraditional swaps, such as chia seeds (which nourish the heart with anti-inflammatory omega-3s) and berries instead of traditional jam or syrup, gluten-free or sourdough bread instead of brioche, and maple syrup instead of confectioner’s sugar in the almond cream topping offer a healthier bostock with the same amazing flavour.
Freeze baked and cooled bostock (without coconut flour) airtight for up to one month. Reheat on parchment-lined baking sheet in 325 F (160 C) oven until warmed through, about 10 to 15 minutes. Dust with coconut flour and serve warm.
To make chia jam, add berries to medium saucepan and heat over medium until starting to bubble and break down, about 3 minutes. Turn off heat and add 2 Tbsp (30 mL) maple syrup, lemon juice, and chia seeds. Using immersion blender or fork, pureu0301e or mash berries until the mixture looks like jam (the chia seeds will remain visible). Transfer to glass jar, seal, and refrigerate for at least 2 hours or up to 1 week.
For almond cream, in medium bowl, mash almond meal with butter or coconut oil until combined, followed by remaining 2 Tbsp (30 mL) maple syrup, almond extract, and salt. Using fork, mix in egg until fully combined, followed by almond milk. Set mixture aside for 10 minutes for almond meal to absorb the liquid, stirring once or twice.
Preheat oven to 350 F (180 C). Line large rimmed baking sheet with parchment paper. Line parchment with bread slices and add a thick layer of chia jam, making sure to cover every bit of exposed bread (you may have extra jam left over). Give almond cream mixture a good stir and divide overtop of jam, carefully pushing almond cream to smooth out. Bake for 20 to 25 minutes, until almond cream is set and beginning to lightly brown. Dust with teaspoon of flour and serve warm.
This recipe is part of the Good Morning, Valentine collection.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.