This salad contains enough protein from the quinoa, nuts and beans to be a satisfying main course. Dressing 2 tbsp olive oil 2 tbsp freshly squeezed lemon juice ¼ tsp sea salt 1/8 tsp freshly ground pepper Salad ½ cup quinoa, cooked and cooled, or …
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This is one of my must-have favourites for the holidays. They have a bit of a bite, which I find is a nice contrast to traditional sweet treats.
1½ cups spelt or gluten free flour
¾ cup organic cocoa
Pinch sea salt
½ tsp freshly ground black pepper
½ tsp cayenne pepper
1 tsp cinnamon
¾ cup ghee or unsalted butter
¾ cup Sucanat or raw sugar
1 large egg
1 tsp vanilla extract
In medium bowl, sift together flour, cocoa, salt, black and cayenne peppers and cinnamon. (Discard any pieces of black pepper that won’t go through the sifter.)
In large bowl, cream ghee and Sucanat until fluffy. Add egg and vanilla and combine thoroughly. Gradually add dry ingredients, mixing until they are just incorporated. Wrap dough in plastic and refrigerate for 30 minutes.
Preheat the oven to 350°F. Position rack at top of oven. Line cookies sheets with parchment paper or grease lightly.
Pinch off pieces of dough and roll into 1-inch balls. Place on prepared cookie sheets about 2 inches apart. Flatten slightly in a crisscross fashion with fork that has been dipped in cocoa. The cookies should be about ½ inch thick.
Bake, one sheet at a time, for 9-10 minutes or until cookies feel almost firm to the touch. Rotate sheets after 5 minutes and watch them carefully – they burn easily.
Store in a cookie jar with a loosely fitting lid and try not to eat them all before the holidays!
Makes 48 cookies.
I adapted this recipe from one I prepared at a recent What’s for Dinner class at PC Cooking School in Lindsay. 8 large cabbage leaves (savoy preferred) 2 tbsp olive oil 2 cups roughly chopped oyster mushrooms 2 cups stemmed and roughly chopped shiitake mushrooms …
1 cup brown rice flour 3 tbsp. superfine sugar pinch of salt 2 medium eggs 21/2 cups coconut milk 4 tbsp. shredded coconut coconut oil for frying fresh mango or peaches, to serve 2 tbsp. palm sugar or sucanat to serve Place the rice …