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.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.