Making luscious ganache with cashews instead of cream greatly cuts back on saturated fat in these gluten-free dessert or brunch crepes. In-season sliced plums or nectarines can be used in place of peaches.
Batter1 cup (250 mL) buckwheat flour 2 Tbsp (30 mL) cocoa powder 3 Tbsp (45 mL) sucanat or unprocessed sugar 1 cup (250 mL) low-fat milk or unflavoured milk alternative 1/2 cup (125 mL) water 2 large free-range eggs 1 tsp (5 mL) cinnamon
Filling 2 peaches, thinly sliced
Ganache1/2 cup (125 mL) unsalted cashews 4 oz (115 g) dark chocolate, chopped 2 Tbsp (30 mL) maple syrup or agave syrup
Blend together batter ingredients with whisk or in blender until smooth. Cover and refrigerate for at least 1 hour.
Place cashews in bowl and soak for at least 1 hour. Drain cashews and place in blender along with just enough water to cover them. Blend until smooth.
Place cashew cream in small pot along with chocolate and maple syrup. Heat over medium heat until chocolate melts, stirring often.
If sauce is too thick, stir in additional syrup. Set aside.
Prepare crepes according to basic crepe instructions. Divide peaches among crepes and spread some of the ganache over the peaches. Use the pocket-fold or fold-over method to close, and drizzle additional ganache over each crepe.
Makes 8 crepes.
Each crepe contains: 258 calories; 8 g protein; 12 g total fat (5 g sat. fat, 0 g trans fat); 33 g carbohydrates; 5 g fibre; 38 mg sodium
source: "Sweet & Savoury Crepes", alive #345, July 2011
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.