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
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
At Oktoberfest celebrations in Munich, there are always people walking around selling large pretzels, says Canadian expat Chris Gilles, who moved to the city in 2018. The large pieces of golden, twisted pretzel dough come topped with coarse salt for a savoury crunch with every bite. “They don’t come with any dipping sauce,” Gilles says, “but you could dip it in sauce if you had ordered something else”—say, the honey mustard or stone-ground mustard you might have with your bratwurst or sauerkraut balls. But don’t feel bad if you prefer to break from German tradition and dip them in caramel or tahini instead! There’s no need to flour a surface when rolling out your dough; the psyllium keeps it from sticking.