These spice-kissed breakfast cookies are a perfect way to start your morning. By giving them, you’ll ensure your host also has a sunny start to their day. Oats and quinoa both provide a good amount of dietary fibre, which helps you feel satiated until your next meal.
Customize your breakfast cookies by substituting any nuts, seeds, or dried fruit you have on hand for the cranberries and pumpkin seeds.
Per serving:
Preheat oven to 325 F (160 C). Line large baking tray with parchment paper and set aside.
In large bowl, stir together rolled oats, quinoa flakes, oat flour, cranberries, pumpkin seeds, flaxseed, chia seeds, salt, ginger, nutmeg, cinnamon, and allspice until well combined. Add pumpkin pureu0301e, 2 Tbsp (30 mL) maple syrup, molasses, 2 Tbsp (30 mL) coconut oil, and 2 Tbsp (30 mL) almond milk and stir until dough is thoroughly combined with no pockets of dry ingredients. Set cookie dough aside for 5 minutes to thicken slightly.
Place scant 1/4 cup (60 mL) mounds of cookie dough on prepared baking tray, and with the palm of your hand, flatten slightly to about 3/4 in (2 cm) thickness. Bake until lightly browned around edges, about 15 to 20 minutes. Let cookies cool on baking tray for 5 minutes before transferring to wire rack to cool completely.
While cookies are cooling, make icing. In small saucepan over low heat, whisk together coconut manna and remaining coconut oil until smooth. Remove from heat and whisk in remaining maple syrup and almond milk 1 Tbsp (15 mL) at a time.
Once cookies are completely cooled, drizzle with icing and refrigerate cookies for 10 minutes to allow icing to set. Cookies may be refrigerated in airtight container for up to 1 week. Allow cookies to sit at room temperature for 10 minutes before enjoying.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.