Makes 24 crispy heart-healthy wedges.
Is there such a thing as a crispy heart-healthy cake wedge? We think so. In this chew-worthy snack, we’ve combined oats with coconut, a little flaxseed, and some nutty hemp hearts. Together they make a perfect treat that your heart will love.
Want another option? Press mixture into 9 x 13 in (3 L) parchment paper-lined baking dish. Pat into an even thickness. Bake for 12 to 15 minutes or until golden. Remove and immediately cut into fingers or squares with pizza cutter. Leave in pan to cool. Remove and store as above.
In medium bowl, combine oats, oat flour, soda, and salt. Stir to blend. In separate medium bowl, combine coconut oil and coconut sugar. Stir with wooden spoon until creamy.
In small bowl, combine flaxseed and water. Stir to blend. Set aside for a couple of minutes to thicken. Add to oil and sugar mixture and stir in. Stir in oat mixture until completely blended, using your hands to work it together if necessary. Stir in shredded coconut and hemp hearts until blended. Alternatively, you can mix everything in a food processor and pulse until blended.
Transfer mixture to oiled tart pan and press into an even thickness, smoothing the surface. Bake in preheated oven for 25 minutes, until golden. Remove to rack to cool. If using chocolate, melt in bowl in microwave and drizzle overtop. Refrigerate before cutting into wedges. Best stored in the refrigerator.
This recipe is part of the Heartfelt Foods collection.
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.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.