Makes 36 rounds
It’s late evening, and you have a craving for something a little bit sweet before turning in for the night. These Date Nut Rolls will be sure to satisfy. Plus, they’re low on the glycemic index charts and not likely to spike your blood sugar. With a cup of camomile tea or Moon Mylk, it’s a perfect antidote to a craving. It’s easy to make ahead and also a lovely treat to bring to a party.
Jazz it up
For a little extra umami, spread 1 tsp (5 mL) plain goats’ cheese on top of each round.
In dry, heavy cast iron pan or similar over medium heat, toast walnuts, stirring often, just until golden. Transfer to shallow bowl to cool. Coarsely chop. Add pumpkin seeds to hot pan and dry roast until they begin to pop and snap, stirring often. Spray with a bit of olive oil if you wish to encourage a quick pop. Remove from heat and transfer to separate small bowl to cool. Finely chop.
Roughly chop pitted dates and place in hot frying pan. Over medium heat, stir to soften dates. Add a generous splash of water if needed (it will evaporate as dates soften). Stir in tahini or nut butter, to blend. Remove from heat and keep stirring until quite stiff. Add chopped walnuts and stir in along with cocoa, cinnamon, sea salt, and cayenne (if using), until blended. It will be sticky but somewhat firm. Set aside to slightly cool.
Place cooled date mixture onto centre of large sheet of parchment paper. Take bottom half of paper and tuck over dough and, with your hands, begin to shape into a log. Smooth out paper over log to remove air as you shape it. When log is 12 inches long x 1 1/2 inches in diameter (30 cm x 3.5 cm) set aside.
Open parchment paper and scatter chopped pumpkin seeds over log and all around parchment. Shape and roll log in chopped seeds to coat. When evenly coated, tightly wrap log in parchment paper and tightly seal. Refrigerate or freeze until firm. The log can be stored in refrigerator for up to 10 days or frozen for up to a month.
To serve, slice into 1/3 in (1 cm) thick rounds. Sprinkle with a pinch of flaked salt, if you wish, and enjoy with a cup of camomile tea.
This homage to the sun plays out visually as well as nutritionally. To celebrate the return of the vitamin D-giving sun, this dish of eggs, spinach, and yogurt with a hint of spice is a vitamin D party on a plate. A single serving of these eggs contains 12 g of protein and more than 70 percent of the RDA of vitamin D. Taking inspiration from the Turkish egg dish çilbir, the creamy yogurt is drizzled with a little bit of olive oil that’s been flavoured with chili flakes and sweet paprika. Lay out components separately and then mix them up to savour the creamy texture and delicious smoky flavour. Eggs and a drop of vinegar Adding acidic vinegar to the poaching water changes the structure of the protein (as does cooking) and helps the egg hold its shape by making that process happen more rapidly.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!