Oat flour lends the crust of this tart a laudable texture. Thick Greek yoghurt 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
¼ cup (60 ml) unsweetened cocoa powder
¼ cup (60 ml) coconut palm sugar or other raw sugar
1 large free-range egg
¼ cup (60 ml) melted coconut oil
1 cup (250 ml) plain Greek yoghurt
1 cup (250 ml) raspberries, plus more for garnish
1 ½ 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 180 C.
Press crust dough into 23 cm lightly greased tart pan.
To make filling, mix together yoghurt, raspberries, honey, vanilla and orange zest in large bowl. Spread yoghurt mixture over crust. Bake for 20 minutes, or until yoghurt has set. Let cool for several minutes before slicing. Garnish with additional raspberries and shaved dark chocolate, if desired.
Each serving contains: 1654 kilojoules; 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
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.