3 cups (750 ml) whole-wheat flour
1 tsp (5 ml) baking powder
1 cup (250 ml) natural sugar such as Sucanat or Rapadura
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) pure almond extract
1/4 cup (60 ml) unsalted butter or coconut butter
1/2 cup (125 ml) milk
1/2 tsp (2 ml) salt
1 1/2 cups (375 ml) filberts, finely ground
milk to brush the cookies
50 filberts to decorate the cookies
Mix flour with baking powder and place it on a baking board or table. Make an indent in middle of flour and add sugar, spices, and milk. Knead about half of the flour mixture into dough. Cut cold butter or coconut butter into chunks and knead it into the dough together with the remainder of the flour. If the dough sticks slightly, wrap it and refrigerate for half an hour.
Roll out dough to about 1/8 of an inch (0.5 cm). It is best to divide the dough into smaller portions and handle each portion separately. Cut out round cookies about 2 inches (5 cm) in diameter.
Place cookies on a greased cookie sheet. Brush with milk and decorate by pressing half a filbert in the middle of each cookie. Bake cookies in preheated oven at 375°F (190°C) for about twelve to fifteen minutes, until edges are golden brown. Makes about 100 cookies.
source: "Brain Food", alive #252, October 2003
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.