Makes two dozen cookies.
These cookies are a favourite of grown-ups and kids alike, especially in my home! I love these cookies because I always have the ingredients on hand to make them. Plus, since they’re so easy to make, they’re a great way to get my daughter involved in the cooking. They taste just as yummy with raisins if you don’t want the refined sugar in chocolate chips.
Preheat oven to 350 F (180 C). Grease cookie sheet with coconut oil, or cover with parchment paper.
In food processor, pulse oats until ground to a coarse flour texture for oat flour.
In large bowl, combine oat flour, baking powder, baking soda, and sea salt.
In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in chocolate chips.
Place by spoonfuls onto baking sheet about 1 in (2.5 cm) apart. Bake for 8 minutes, until golden brown. Let cool on baking sheet for a few minutes, then remove and let cool on a cooling rack for 5 to 10 minutes.
Store for up to 5 days in the fridge or in the freezer for up to 3 months.
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Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.