Makes 10 cookies
Cookies are a holiday staple, and these are sure to become a fast favourite. Experiment with your favourite nut or seed butter here to make it your own new family tradition.
Make quick work of shaping cookies by using a cookie scoop. They come in a variety of sizes and help ensure picture-perfect cookies every time.
In small bowl, place nut or seed butter and freeze until stiff but still pliable, about a half-hour. Quickly form into 10 balls about 1 tsp (5 mL) each, place on parchment-lined plate and return to freezer until ready to use.
Preheat oven to 325 F (170 C). Line 2 baking trays with parchment paper and set aside.
In large bowl, whisk together oat flour, cocoa, coconut sugar, baking soda, baking powder, and salt until thoroughly combined.
In another small bowl, whisk together coconut oil, oat milk, and vanilla extract. Add wet mixture to dry mixture and stir together with wooden spoon or rubber spatula until well combined. Form cookie dough into 10 balls each roughly 1 1/2 Tbsp (22 mL) in size.
Working with one ball of cookie dough at a time, make a wide well that extends about three-quarters of the way through the ball of cookie dough. Add one ball of frozen nut or seed butter filling into well and gently form cookie dough around filling ball, fully enclosing with dough. Place filled cookie on prepared baking tray and continue process with remaining cookie dough and filling. Bake cookies, one tray at a time, until softly set, about 10 to 12 minutes. Let cookies cool and firm up on baking tray for 10 minutes before transferring to wire rack to cool completely to room temperature.
Once cookies have cooled, gently melt chocolate in heat-safe bowl over saucepan of gently simmering water. Once completely melted, remove bowl from saucepan and stir in monk fruit powder. Drizzle over cookies and let set in refrigerator for 30 minutes. Cookies will keep in airtight container for up to a week.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.