Makes 24 cakes.
Avocado is commonly used in raw chocolate pudding to lend it fudgy awesomeness and added nutritional firepower. These cheesecake-like yogurt cakes take this idea up a culinary notch with a little fiery kick. If there is some leftover chocolate avocado topping, grab a spoon and consider it an instant reward for the cook.
Although they contain healthy ingredients, these mini cakes are a decadent treat. Consider cutting them in half to keep serving size and sugar intake in check.
Place oats and almonds in food processor container and process until nuts are pulverized. Add dried cherries, coconut oil, and 2 Tbsp (30 mL) honey; process until mixture sticks together when squeezed between your fingers.
Divide oat mixture among 24 standard-sized silicone or paper-lined metal muffin cups and press down firmly to form even, flat crusts. Place pan in refrigerator while you prepare the topping.
Pureu0301e together yogurt, avocado flesh, cocoa powder, cinnamon, cayenne or chili powder, and salt in food processor.
In medium-sized saucepan over medium heat, bring milk, 1/4 cup (60 mL) honey, sugar, and vanilla to a very light simmer. Stir together gelatin and 2 Tbsp (30 mL) water in small bowl until gelatin reaches an applesauce consistency. Add gelatin to hot milk mixture and stir until gelatin has dissolved.
Add hot milk mixture to avocado mixture in food processor and blend until combined. Place in muffin cups on top of crusts. Sprinkle coconut on top if using. Refrigerate until set, at least 2 hours.
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.