Granola Cookie Pie
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.
Serves 8.
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
Granola Cookie Pie
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Crab Cap Salad
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Curried Lentil Stuffed Squash
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
Kartoffelknödel Potato Dumplings Stuffed with Toasted Bread and Spinach
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
Dunkel Beer-Marinated Rotisserie-Style Chicken
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.