These two-bite treats are just the right size to pop into your mouth for a delicious dessert or a sweet afternoon pick-me-up. (Valentine’s treat, anyone?) They dazzle with their brilliant blue color, courtesy of butterfly pea flower. Butterfly pea flower is a beautiful blue flower that’s dried and ground to be added to recipes for an ocean-like hue.
These tasty little bites are just as delicious made with green matcha powder instead of butterfly pea flower powder.
In large bowl, cover sunflower seeds or almonds with water and soak in refrigerator overnight. Drain and gently blot dry.
Make the crusts: In food processor, place soaked seeds or nuts, flour, dates and nut butter. Whirl until blended, scraping down sides of bowl as you go. Add a splash of water if needed to form mixture into a smooth paste.
Press equal amounts of mixture into silicone mini muffin pan so each cup is 1/3 full. (A silicone pan works best for easy removal, but alternatively, you can use a metal mini muffin pan lined with muffin papers.)
Make the filling: Drain liquid from chilled coconut cream. Reserve liquid for another recipe. Clean food processor bowl. Add chilled and drained coconut cream to bowl along with tahini, coconut oil, syrup and orange zest. Whirl until blended, scraping down sides of bowl as you go.
Scoop out half the creamy coconut mixture and place in bowl. Add butterfly pea flower powder and stir in until smooth with no streaks.
Assemble the cheesecake bites: To fill cups, evenly divide light-colored coconut filling among crusts. Smooth each out. Place in freezer for 30 minutes to set. Then divide blue-colored butterfly pea flower mixture overtop each little cake and smooth the tops. Refrigerate overnight. Can be refrigerated for several days before serving, if you wish.
Pop little cheesecakes out of silicone pan and place on serving platter. Garnish with edible flowers and serve.
This recipe is part of the Deep blue dinner collection.
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.