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Chocolate Oat Tart


    Chocolate Oat Tart

    Oat flour lends the crust of this tart a laudable texture. Thick Greek yogourt is a perfect substitution for heavy cream in desserts such as this, but it’s best not to use fat-free versions. You could swap out raspberries for blueberries in the filling if desired.


    1 cup (250 mL) pecans
    1 cup (250 mL) oat flour
    1/4 cup (60 mL) unsweetened cocoa powder
    1/4 cup (60 mL) coconut palm sugar or other raw sugar
    1 large free-range egg
    1/4 cup (60 mL) melted coconut oil
    1 cup (250 mL) 2% plain Greek yogourt
    1 cup (250 mL) raspberries, plus more for garnish
    2 Tbsp (30 mL) honey
    2 tsp (10 mL) vanilla extract
    1 tsp (5 mL) orange zest

    To make crust, place pecans in bowl of food processor and grind into small bits. Add oat flour, cocoa powder, sugar, egg, and coconut oil. Process until mixture clumps together. Place mixture in refrigerator for 30 minutes.

    Preheat oven to 350 F (180 C).

    Press crust dough into 9 in (23 cm) lightly greased tart pan.

    To make filling, mix together yogourt, raspberries, honey, vanilla, and orange zest in large bowl. Spread yogourt mixture over crust. Bake for 20 minutes, or until yogourt has set. Let cool for several minutes before slicing. Garnish with additional raspberries and shaved dark chocolate, if desired.

    Serves 6.

    Each serving contains: 395 calories; 11 g protein; 26 g total fat (10 g sat. fat, 0 g trans fat); 36 g total carbohydrates (17 g sugars, 6 g fibre); 31 mg sodium

    source: "Oats", alive #361, November 2012


    Chocolate Oat Tart




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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.