No one will know that these decadent-tasting chocolate cakes are infused with lentils. In fact, the moisture they provide lets you cut back on the amount of fat needed. If needed, you can make the cakes using a 1:1 gluten-free flour blend instead of whole wheat pastry flour.
Place lentils, a pinch of salt, and 1 1/2 cups (350 mL) water in small saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are very mushy and water has been absorbed, about 15 minutes. If needed, add a small amount of additional water during cooking. Mash lentils well with backside of a spoon, set aside, and let cool to room temperature.
Place butter or coconut oil and chocolate in metal bowl set over pan of barely simmering water. Heat until chocolate has melted, stirring constantly. Remove from heat, stir in cocoa powder and espresso powder (if using), and let cool for several minutes.
Preheat oven to 350 F (180 C). In large bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Add eggs to chocolate mixture and stir to combine. Stir in cooled lentil pureu0301e, milk, sugar, maple syrup, and vanilla. Add wet ingredients to dry ingredients and mix gently.
Divide mixture among 12 greased or paper-lined standard-sized muffin cups and bake for 22 minutes, or until a tester inserted into centre of a cake comes out mostly clean. Let cool for a few minutes, unmould, and cool further on metal racks. Cakes can be kept chilled for up to 5 days.
To make sauce, blend together pumpkin, evaporated milk, maple syrup, and cinnamon. If needed, add more evaporated milk to reach a thin consistency.
To serve, spread some pumpkin sauce on serving plate and top with a cake.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.