Makes 8 cookies.
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.
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 recipe is part of the Toast the Host collection.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.