Makes 12 little cakes
The beauty of this sweet little treat is that it’s a recipe you can make from a well-stocked pantry. And even better: you can easily substitute with other pantry ingredients. For example, no dates in your pantry? How about dried figs? Or use your own homemade jam or compote. Just make sure your fruit filling is very, very thick and pastelike before assembling.
In small saucepan, combine dates and water. Cover and bring to a boil. Remove lid and reduce heat to low. Mash dates with fork or potato masher. Add 1 Tbsp (15 mL) more water if needed. Continue to mash and stir until very thick and spreadable paste forms, about 5 to 10 minutes. You should have about 3/4 cup (180 mL). Remove pan from heat, stir in orange zest and pinch of salt, if using. Set aside to cool.
Preheat oven to 350 F (180 C). Lightly grease 12-cup silicone mini muffin pan. Place pan on sturdy baking sheet.
In food processor fitted with metal blade, combine almond flour, oats, sugar, baking powder, cinnamon, and salt. Pulse until crumbly. Add coconut oil and almond butter. Pulse until mixture begins to hold together. If too crumbly, add 1 Tbsp (15 mL) water and continue whirling. Mixture should be like a dense cookie dough. You should have about 1 1/4 cups (310 mL).
Taking half the Cookie Crumble dough, press equal amounts into bottom of each muffin cup. Gently press down to firmly pack. Divide date paste equally among cups and smooth out to evenly cover bottom layer of dough. Divide remaining dough among cups, evenly covering date paste. Gently pat down.
Place baking sheet with silicone muffin pan in centre of preheated oven. Bake for 18 to 20 minutes, or until tops of cakes are relatively crisp. Remove tray and place on rack to cool. Cool silicone muffin pan completely before attempting to remove date cakes.
TIP: Want to entertain an additional flavour? Add a couple of vegan chocolate chips to date filling in each muffin cup before topping with top layer of dough. Chocolate date filling … mmmm.
This recipe is part of the 2020 Pantry Essentials collection.
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.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.