Muffin-sized pies make for perfect portion control, but the cherry-chocolate mixture is so delicious you’ll be tempted to reach for a second one. You can also create a fanciful lattice top by rolling half of the spelt dough out into a rectangle, slicing small strips the diameter of muffin cups, and then using these to create a lattice pattern over each pie.
3 1/2 cups (850 mL) sweet cherries, pitted and halved
3 oz (85 g) dark chocolate, finely chopped
1/3 cup (80 mL) organic coconut sugar or other raw-style sugar
1 Tbsp (15 mL) cornstarch or arrowroot powder
Juice of 1/2 lemon
3/4 tsp (4 mL) cinnamon
1/2 tsp (2 mL) almond extract
Prepared spelt pie dough (see recipe here)
1 whole free-range egg, beaten
In large bowl, stir together cherries, dark chocolate, sugar, cornstarch or arrowroot powder, lemon juice, cinnamon, and almond extract.
Preheat oven to 375 F (190 C).
Grease 12 standard-sized metal muffin cups. Break first disc of spelt dough into 12 equal-sized balls. Roll out each ball into 1/8 in (0.3 cm) thick circles, making sure they are big enough to fill muffin cups with a little bit of overhang. If needed, borrow some dough from remaining half of pie dough since tops do not need to be as large as the bottoms.
Press circles of dough into muffin cups and fill each with an equal amount of cherry filling.
Divide remaining half of pie dough, and roll out 12 more circles that are slightly smaller than the circles used for pie bottoms. Place the circles over each pie cup and gently crimp dough together around the edges to adhere.
Brush tops with egg. Using small paring knife, cut 2 small slits in an X pattern in top of each pie to allow for venting.
Bake for 20 minutes, or until crust is golden and filling is bubbling. Let cool for several minutes and then very carefully use butter knife to loosen edges of each pie and gently lift each out.
Each serving contains: 288 calories; 4 g protein; 16 g total fat (9 g sat. fat, 0 g trans fat); 33 g total carbohydrates (15 g sugars, 5 g fibre); 108 mg sodium
source: "Life of Pi(e)", alive #383, September 2014
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.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.