In-season apples, sautéed and baked in an egg socca pancake batter, will fill your home with the aroma of apple pie, without the fuss. This warm and cozy dessert can be made and served in under an hour, and goes beautifully with a scoop of vanilla ice cream or yogurt.
Skip the sugar and make this savoury by sautéing onions instead of apples and adding minced chives instead of cinnamon. If you have it handy, drape over some wild smoked salmon when it comes out of the oven.
In medium bowl, whisk eggs until smooth, then beat in milk and vanilla. Whisk in flour, 2 Tbsp (30 mL) coconut sugar, and salt. Reserve.
In cast iron or metal skillet, about 8 to 10 in (20 to 26 cm) in diameter, heat coconut oil or butter over medium heat until melted. Add apples, cinnamon, and remaining coconut sugar; sauteu0301 until apples have softened, about 5 minutes. Reserve half of apples on plate.
While skillet is still hot, add batter to apples in pan and scatter over reserved apples. Bake for 15 to 20 minutes, until mixture is puffed and golden brown. Cool for 5 minutes before serving.
This recipe is part of the Socca 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.