4 oz (125 g) dark Belgian chocolate
1/2 cup (125 mL) unsalted butter
1 large egg
2 egg whites
3/4 cup (180 mL) raw cane sugar
3/4 cup (180 mL) oat flour
1/2 tsp (2 mL) fine sea salt
1/4 tsp (1 mL) baking soda
1 tsp (10 mL) vanilla
1/2 tsp (2 mL) finely grated zest of 1 orange
1/2 cup (125 mL) hazelnuts, chopped, toasted (optional)
Preheat oven to 350 F (180 C). Lightly brush 9 x 9 in (23 x 23 cm) square pan with melted butter and set aside.
Melt chocolate and butter in saucepan over low heat, stirring often to prevent burning. Set aside to slightly cool.
Place egg and egg whites in mixing bowl; beat with electric mixer until foamy. Beat in sugar until smooth. Gradually beat in chocolate mixture until smooth and glossy.
Combine dry ingredients, except for chopped hazelnuts and orange zest, in separate bowl. Stir to blend. Gradually fold into chocolate mixture. Add vanilla and grated zest; beat well with wooden spoon by hand. Fold in chopped hazelnuts. Mixture will be thin, but don’t be concerned.
Pour into prepared pan and smooth the top. Bake in centre of oven for 25 to 30 minutes or until dough appears set. Don’t overbake. Brownies will be soft in the centre but will firm slightly once rested and chilled.
Remove pan to rack to cool for about 10 minutes before cutting into squares. Excellent at room temperature and also served refrigerated when more firm. Serves 16.
Each serving contains: 200 calories; 4 g protein; 13 g total fat (6 g sat. fat, 0 g trans fat); 20 g carbohydrates; 2 g fibre; 87 mg sodium
TIPS: Read labels carefully when buying oat flour, as it can encounter wheat contamination depending on the manufacturer. Teff, an ancient seed flour; chestnut flour; or buckwheat may be substituted for the oat flour in this recipe.
For a denser brownie, if storing at room temperature, increase the oat flour by 1/4 cup (60 mL).
Source: "Gluten-Free Holiday Goodies", alive #338, December 2010
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.