This large-format dreamboat of a cookie (crispy on the edges, chewy in the middle) stars plenty of gooey dark chocolate, which can legitimately bring on feelings of calmness and perk up your mood. Cut this Zen-like pie into wedges and feel good about serving it with a scoop of vanilla ice cream. If needed, an all-purpose gluten-free flour blend can replace the spelt flour.
Place rack in bottom third of oven and preheat to 375 F (190 C). Line bottom of 8 in (20 cm) round cake pan or springform pan with parchment paper and lightly grease sides of pan.
In large bowl, whisk together butter and sugar. Whisk in egg, vanilla, and salt until smooth. Stir in spelt flour, cinnamon, and baking soda, and mix until no dry flour remains. Reserve 1/4 cup (60 mL) chocolate and fold remaining chocolate and walnuts into batter.
Add mixture to prepared pan and spread out into even layer, using spatula. Scatter remaining chocolate over cookie and sprinkle with flaky salt, if using.
Bake for 15 minutes, or until centre is just barely set and edge is darkened. Let cookie pie cool for 5 minutes before removing from pan and cooling further on wire rack. Cut into 8 wedges.
This recipe is part of the Eat Yourself to a Better Mood collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
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