The combo of buckwheat and coconut plus all the toasted nuttiness from walnuts and pecans makes this a full-flavoured cookie. It’s a fun recipe for kids, as they can help squish the dough and roll into balls.
1 cup (250 mL) toasted walnuts
1 cup (250 mL) toasted pecans
1/2 cup (125 mL) palm sugar, divided
1 cup (250 mL) buckwheat flour
3/4 cup (180 mL) coconut flour
1/4 tsp (1 mL) salt
1/2 cup (125 mL) organic coconut oil
1 1/2 tsp (7 mL) vanilla extract
Icing sugar, for rolling (about 1/4 cup/60 mL)
Preheat oven to 300 F (150 C).
Pulse nuts in food processor with 1 Tbsp (15 mL) palm sugar until finely chopped. Add flours and salt and pulse to mix.
Using electric mixer, beat coconut oil until smooth. Beat in remaining palm sugar, then vanilla. Beat in flour mixture until mixed. Dough will look crumbly.
Measure out dough into 1 Tbsp (15 mL) pieces and roll into balls. Place on baking sheet lined with parchment paper. Bake until firm, 18 to 20 minutes.
Let stand 10 minutes, then while still warm, roll in icing sugar. Re-roll in icing sugar just before serving.
Makes about 36 cookies.
Each serving contains: 124 calories, 2 g protein; 7 g total fat (2 g sat. fat, 0 g trans fat); 9 g total carbohydrates (4 g sugars, 2 g fibre); 25 mg sodium
source: "Cookie Swap!", alive #362, December 2012
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.