Consider these a cross between biscuits and muffins. The great thing about baking them in muffin cups is you don’t have to worry about rolling out the dough and then cutting it into circles. The chia-thickened blackberry jam offers a healthier spread option than typical sugar-laden jams.
Per serving:
Place blackberries in small saucepan over medium heat until they begin to break down, about 5 minutes. Stir in chia seeds, maple syrup, and lemon juice; heat for another 2 minutes. Use potato masher or fork to gently mash the mixture. Remove from heat and let cool. Jam will thicken upon cooling.
To make biscuits, preheat oven to 400 F (200 C). Grease 10 standard-sized muffin cups. Using food processor, pulse together flour, baking powder, salt, cinnamon, ginger, and nutmeg. Pulse in butter until butter is no larger than small peas. You can also do this in a bowl with a pastry cutter or using two forks. Place mixture in large bowl.
In separate bowl, stir together buttermilk, pumpkin pureu0301e, and maple syrup. Add wet ingredients to dry ingredients, and mix gently until a dough forms. Turn dough out onto floured work surface and knead just until dough forms a ball (donu2019t overwork), adding additional flour to work surface as needed.
Divide dough among muffin cups and bake for 20 minutes, or until tops are nicely golden. Let cool several minutes before unmoulding.
Serve warm with Blackberry-Chia Jam.
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.