This heavenly, moist, and light gluten- and dairy-free cake gleans just the right amount of natural sweetness from the dates and berry sauce, or coulis in French parlance. Made by grinding up blanched almonds, almond flour infuses baked goods with high amounts of heart-healthy monounsaturated fat. When baking with such wheat-free flours, it’s best to separate the eggs and whip the whites to produce a lighter, cakelike end product. For clean-cut cake wedges, try dipping the knife in hot water before cutting each slice. The slices are best served warm.
1 cup (250 mL) pitted dates
1/2 cup (125 mL) natural cocoa powder
1/2 cup (125 mL) brewed coffee, hot
1 1/2 cups (350 mL) almond flour
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2 large free-range eggs, separated
1/3 cup (80 mL) melted coconut oil or other oil of choice
2 tsp (10 mL) vanilla extract or chocolate extract
1 cup (250 mL) fresh or frozen (thawed) raspberries
2 tsp (10 mL) honey
2 tsp (10 mL) lemon juice
Soak pitted dates in 1 cup (250 mL) boiling water for 15 minutes. Blend dates and soaking water in blender until smooth. Place cocoa powder and hot coffee in large heatproof bowl, stir to combine, and set aside to cool.
Preheat oven to 350 F (180 C). Line bottom of 9 in (23 cm) springform pan or round cake pan with parchment paper and lightly grease sides.
In large mixing bowl, stir together almond flour, cinnamon, baking soda, and salt. Stir date paste, egg yolks, oil, and vanilla extract or chocolate extract into the cocoa-coffee mixture. Add cocoa mixture to almond flour mixture and stir gently until combined.
Using electric mixer or whisk, whip egg whites until soft peaks form. Stir about one-quarter of egg whites into batter and then gently fold in remaining egg whites.
Pour batter into prepared pan. Bake for 33 minutes, or until sides are set and centre on top looks slightly damp. Let cool for 10 minutes on wire rack before cutting.
To make coulis, combine raspberries, honey, lemon juice, and 2 Tbsp (30 mL) water in blender, and purée until smooth. Strain through fine-mesh strainer, pressing with wooden spoon or spatula to remove seeds.
Serve slices of cake drizzled with coulis.
Each serving contains: 308 calories; 8 g protein; 22 g total fat (9 g sat. fat, 0 g trans fat); 28 g total carbohydrates (17 g sugars, 7 g fibre); 171 mg sodium
source: "Sweets for Your Sweetheart", alive #376, February 2014
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.