These are deluxe dessert muffins. Best eaten the same day they’re made, they can also be frozen for up to one month. Rewarm before serving.
1/4 cup (60 mL) pure maple syrup
1 Granny Smith apple, diced
10 pitted Medjool dates, chopped
1/2 cup (125 mL) boiling water
1/2 cup (125 mL) coconut oil
2 cups (500 mL) gluten-free flour or whole wheat flour
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) sea salt (optional)
2 large free-range eggs
1 cup (250 mL) apple purée
2 tsp (10 mL) vanilla extract
Position oven rack in top third of oven and preheat broiler to high.
Lightly oil bottom and sides of each cup in a standard-sized 12 cup muffin pan. Pour 1 tsp (5 mL) maple syrup into each cup.
Divide apple between muffin cups. Broil until syrup is bubbly and apples start to brown, 4 to 6 minutes.
Remove from oven and reduce temperature to 375 F (190 C). Position oven rack in centre of oven.
Place dates in bowl of electric mixer. Pour boiling water over top. Add coconut oil and let stand 10 minutes.
Meanwhile, blend flour with cinnamon, baking powder, baking soda, and salt (if using).
Using paddle attachment, beat dates and oil until well mixed. Add eggs, one at a time. Beat well between additions, and then beat in apple purée and vanilla. Using spoon, stir in flour mixture. Spoon into muffin cups.
Bake until edges pull away from pan and tops spring back when gently touched, about 20 to 25 minutes. Remove from oven and let stand 10 minutes. Run a knife blade along inside edge of each muffin cup. Invert tin onto platter. Serve with Greek yogurt or crème fraîche.
Each serving contains: 258 calories; 4 g protein; 11 g total fat (8 g sat. fat, 0 g trans fat); 38 g total carbohydrates (21 g sugars, 4 g fibre); 66 mg sodium a
Use unsweetened applesauce or make your own fruit purée with apples, pears, or a mixture of both. Alternatively, try making this recipe with carrot or banana puree.
source: "Naturally Sweetened Deserts", alive #385, November 2014
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette. What’s in a name? Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favourite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams. Both clams and mussels are generally sustainable, as, like seaweed, they’re farmed without feed or antibiotics, unlike many farmed fish operations. Double-duty pesto Make a double batch of seaweed pesto, and enjoy it with eggs, scrambled tofu, or toast.
Spicy popcorn? You bet. This Japanese seven-spice blend combines salty and spicy notes for a healthy snack. If you don’t make your own togarashi, check the container before adding it to your popcorn to make sure it doesn’t contain salt. For an even simpler recipe, skip the togarashi and just grind a few pieces of nori and a pinch of salt in a blender or spice grinder to sprinkle on your popcorn instead. If you’re fresh out of nori, you can always grind wakame, arame, or dulse instead, leaving out the pinch of salt for dulse or any seaweed you taste and find already salty. Shichimi togarashi This customizable spice blend generally features sansho pepper, a.k.a. Japanese prickly ash, a green peppercorn with a citrusy taste, along with seaweed flakes, chili pepper, and dried citrus peel—often yuzu or mandarin orange. If you can’t find sansho, look for Sichuan peppercorn, which has a slightly stronger mouth-tingling effect. You can buy dried orange, mandarin, or tangerine peel. Or you can dehydrate your own, in which case you might as well dehydrate a 1/8 in (3 mm) thick piece of fresh ginger along with the peel. If you can’t handle a lot of chili pepper heat, reduce the pepper to your taste.