This recipe highlights just how versatile your slow cooker can be. Moist and fudgy, this cake makes a sweet pick-me-up or a decadent dessert garnished with coconut whipped cream and a sprinkle of dark chocolate shavings.
Steam beets until tender. Place in food processor or blender and pureu0301e until smooth. You should have at least 1 cup (250 mL) of beetroot pureu0301e. Reserve any remaining pureu0301e for another use.
Meanwhile, grease 5 quart (4.7 L) or 6 quart (5.7 L) slow cooker and line with large piece of parchment paper, allowing it to reach halfway up sides of cooker insert.
In large bowl, whisk together 1 cup (250 mL) beetroot pureu0301e with coconut oil, maple syrup, vanilla extract, and eggs until well incorporated.
Sift together coconut flour, cocoa powder, baking powder, cinnamon, and salt over wet ingredients. With rubber spatula, stir ingredients together until well combined. Pour into prepared slow cooker and spread out evenly with spatula.
Cover and cook on low heat for 2 hours. Uncover and continue to cook for another 30 to 50 minutes, or until wooden skewer inserted in the middle comes out clean. Remove slow cooker insert and allow to cool completely on wire rack, about 2 hours.
Using parchment paper to help, unmould chocolate beetroot cake and cut into 12 slices. Cake may be refrigerated in airtight container for up to 3 days.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
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.