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.
The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.
These Swiss chard bundles deliver scrumptious holiday flavours in nutritious fibre- and protein-packed parcels. Sweet potato, quinoa, and cranberries scented with thyme and rosemary make for a delicious and satisfying combination of flavours. Roll it up Place Swiss chard leaves in large bowl. Fill kettle with water and bring it to the boil. Pour boiling water over leaves and allow them to soften for about 2 to 3 minutes. With tongs, remove leaves to plate. Lay leaf out on flat surface, face down. Remove the thickest part of central stem by making a notch at the bottom of the leaf and removing it. Overlap remaining loose ends. Place about a heaping tablespoon of filling near the bottom of the leaf and roll it up, tucking in the sides as you go. Place bundles seam side down in Dutch oven.
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With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.