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.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
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.