This whimsical cookie pie saves you the time needed to scoop out individual cookies, making it even sweeter to be a cookie monster. Milled from soft wheat, whole wheat pastry flour is a baker’s secret for less dense baked goods than you get when using regular whole wheat flour. You could also use gluten-free flour such as brown rice or quinoa. Dried cherries provide each bite with a tart kick, but dried blueberries, dried cranberries, or chopped dried apricots will work too. À la mode options include your favourite vanilla or mocha ice cream.
1 large free-range egg
1/4 cup (60 mL) melted unsalted butter or melted coconut oil
1/2 cup (125 mL) coconut sugar, sucanat, or other raw-style sugar
1 tsp (5 mL) almond extract
1/2 cup (125 mL) organic whole wheat pastry flour
1/2 cup (125 mL) organic rolled oats
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) ground allspice
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/4 cup (60 mL) chopped walnuts
1/4 cup (60 mL) dried cherries
1/4 cup (60 mL) dark chocolate chips
Preheat oven to 350 F (180 C). Line bottom of 8 in (20 cm) round cake pan or springform pan with parchment paper and lightly grease sides of pan.
In bowl, lightly beat egg and stir in butter or coconut oil, sugar, and almond extract. In separate large bowl, combine flour, oats, ginger, allspice, baking soda, and salt.
Add wet ingredients to flour mixture and stir gently until combined. Fold in walnuts, dried cherries, and chocolate chips. Add mixture to pan and spread out into even layer using spatula.
Bake for 15 minutes, or until centre is just barely set. Let cookie pie cool for a few minutes before removing from pan, and cool further on wire rack. Cut into 8 wedges.
Each serving contains: 223 calories; 4 g protein; 12 g total fat (6 g sat. fat, 0 g trans fat); 28 g total carbohydrates (14 g sugars, 2 g fibre); 150 mg sodium
source: "Sweets for Your Sweetheart", alive #376, February 2014
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
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Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.