Posts Tagged ‘Dessert’

Mixed Berry Tart {raw, vegan, wheat-free}

good berry

The past few days my diet has consisted of smoothies, juices and vegan lettuce wraps. It’s far too hot to turn on an oven even in the middle of the night. 

I guess it’s a good thing. Something about hot weather makes you not very hungry, and reaching less for hot meal items or heavy foods. 

Because of the heat the berries are in season much earlier this year than usual – and I’m lucky enough to have a huge amount of blackberry bushes next to our house that I can pluck a berry off on the way to the gym. I took my little bowl outside the other day to harvest a few for this dessert. I wish I also had raspberry and blueberry bushes too. Actually, we bought a blueberry tree from Costco but that little sucker has yet to develop any fruit from its leafy bosom. 

I’m actually terrible at keeping plants alive. Ironic – since my dad was a landscaper and our garden was a lush green paradise crawling with different florals and greenery. I guess I never inherited the green thumb. Bummer. But I’m happy to report my little tomato plant (also from Costco) is budding some nice green tomatoes. 

three

Baking and eating in-season is the best because everything is fresh and usually local. I like picking up berries from farm stands along the road. We live in an area with lots of agriculture and farmlands nearby so we can easily find them. 

I won’t lie – I ate one of these, and only this, for lunch after I made them. And then another after dinner. I figure since they’re basically good for you, the more the merrier. 

rawber

If you’re having a summer dinner party, or even for a Thursday night treat, these tarts are super easy to put together and require absolutely no baking – thank god. I’m pretty sure my stove has been the cleanest ever since it’s of no use in this heat. You simply pulse together the ingredients for the tart base, chill, then fill with fresh berries and top with coconut cream. You would easily pay upwards of $6 for one of these at a bakery, so save yourself the cash and make them yourself. 

Treat yo-self. 

coconut whipetatchoc

Mixed Berry Tart {raw, vegan, wheat-free}
A refreshing dessert for summer made with seasonal berries and a nut tart crust. Perfect for an after-dinner treat. Top with coconut whipped cream.
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Ingredients
  1. 1 cup Almond Meal
  2. 1/2 cup Cashew Meal
  3. 10-12 Pitted Medjool Dates
  4. 3 tsp. Melted Coconut Oil
  5. 1/4 cup Shredded Unsweetened Coconut
  6. 1 Tbs. Unsweetened Cocoa (optional)
  7. Mixed Berries: Raspberries, Blackberries, Blueberries
  8. Coconut Cream (optional)
Instructions
  1. Soak your dates in water for 20-30 minutes, longer if they are very dry. You can also cover them with water and microwave 1-2 minutes to soften.
  2. Add the dates to a food processor and process until a paste forms. You might want to add in 1 Tbs. of the 'date water' as well to create a smooth paste.
  3. Add to the paste the coconut oil and pulse until incorporated.
  4. Blend in the nut meals along with the coconut. Pulse until a dough-like crumble forms. If you want, you can add in the Cocoa powder at this point as well.
  5. Press the nut mixture into three or four small 4-5" Tart Pans (with bottom release). Place in the fridge for 1or 2 hours, or overnight. Alternatively, you can freeze for a shorter amount of time to speed it up.
  6. Remove from fridge/freeze for 5 minutes before serving. When you're ready, simply push the bottom of the tart up and pop the shell out.
  7. To assemble, choose your berries. A combination of all three is delicious, but a pure-raspberry or blueberry tart is also delicious. Wash the berries well and dry with paper towel before adding to the tart.
  8. And that's it! No refined sugar, no wheat, or dairy.
  9. To really make the dessert stand out, add some non-dairy coconut whipped cream to the top and sprinkle with roasted coconut or dust with cocoa powder before serving.
Notes
  1. If you don't have almond/cashew meal, simply blend 1-2 cups of whole nuts in food processor until meal forms.
  2. Keeps well in the fridge, you can keep un-filled tarts for 3-4 days, covered and filled tarts for 2-3 days.
b a k e a h o l i c http://www.bakeaholic.ca/

 

 

Flourless Peanut Butter Cookies (6 ingredients)

Flourless Peanut Butter Cookies // bakeaholic.caFlourless Peanut Butter Cookies // bakeaholic.ca

Sometimes you just need cookies. Fast. And sometimes, you need them to be wheat-free, and fast. 

Like sometimes, when your fiancé is out of town and you want a cookie, but don’t want a huge batch because you will likely eat them all. in one night. when you’re missing him. 

Re-Enter these delicious cookies that I made for Vancity Buzz – only this time, they’re peanut butter. They only make about 12-15 cookies, and you can definitely freeze them for eating later (on another night when you’re lonely). 

The reason I love these cookies is because their so easy to whip up, and there are no flour substitutes. They freeze easily once made, however the dough would be tough to freeze on its own because it’s so sticky. 

Flourless Peanut Butter Cookies // bakeaholic.ca

I threw in some raw, un-roasted/unsalted peanuts along with chocolate chips. I also tossed in some quick-oats in the second batch to see how they’d hold up, and I was pleasantly surprised at how deliciously chewy they were still. I’d definitely make an entire batch with the oats. I love a good oat cookie. 

Regular cookies – chewy, soft almost meringue-like in texture.

Flourless Peanut Butter Cookies // bakeaholic.ca

with added quick oats – chewier and thicker

Flourless Peanut Butter Cookies // bakeaholic.ca

These cookies store really well, usually I’ll leave them on the counter the night I make them and they’re still perfectly chewy, soft and moist the next day. 

Flourless Peanut Butter Cookies
A chewy, delicious flourless cookie.
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Ingredients
  1. 1 Cup Natural Smooth Peanut Butter (oil stirred in/combined well)
  2. 1/3 Cup Liquid Honey, slightly warmed (about 20-30 seconds in the microwave)
  3. 1 Egg
  4. 1 tsp. Vanilla
  5. 1/2 tsp. Baking Soda
  6. 1/2 Cup Chopped Dark Chocolate
  7. 1/4 cup raw peanuts (optional) (unsalted, un-roasted)
  8. 1/2 cup quick oats (optional)
Instructions
  1. Pre-Heat oven to 350 Degrees. Line baking sheet with parchment paper or baking mat (strongly suggested) - or grease well.
  2. In a stand mixer/medium bowl with handheld blender combine Peanut Butter and Honey with Egg. Beat until combined, scraping down bowl.
  3. Add in Baking Soda – continue to mix two to three minutes on medium-low. The dough will begin to thicken, it will be sticky.
  4. Mix in by hand with spatula the Chopped Dark Chocolate, and/or peanuts.
  5. Scoop and drop using small ice-cream scoop or teaspoon onto baking sheet about two inches apart – they will be more of a free-form cookie in a slight ball shape. You only want a small amount of batter as they will puff/spread nicely into perfectly round cookies.
  6. Bake for 10 to 12 minutes until browned, they will puff up. Cool on baking sheet.
  7. To make with quick oats, add in before stirring in the chocolate chips/peanuts.
b a k e a h o l i c http://www.bakeaholic.ca/

First Annual Friendsgiving & Tips to Host Your Own

friends giving friends ivingfriendsgiving1 friendsgiving2There’s a revolution happening among friends. 

It’s called Friendsgiving.

While most holidays are centred around family or loved ones (Christmas, Valentine’s Day etc.), there is one holiday where you can be thankful for the people in your life you have chosen to be a part of your life – your friends. 

I am truly thankful to have the wonderful friends I have. Friends since kindergarten, high school, and friends I’ve met at university and beyond – they mean a lot to me and I am so thankful to have them all in my life. 

The concept of Friendsgiving is simple: the host makes the turkey while the guests each bring a potluck of side dishes to accompany the feast. 

We began planning back in October and soon enough Friendsgiving had arrived. Having it in November is a great mid-holiday between Thanksgiving/Halloween and Christmas.

If you’re wanting to partake in the American Thanksgiving happening next weekend I suggest hosting your own Friendsgiving.

Unlike Thanksgiving, you are the ones doing all the work and planning for it. It was only the second time I have cooked a turkey on my own – and I am thrilled to say it turned out so delicious.

Here are a few tips for hosting your first Friendsgiving:

Plan in Advance: Make sure everyone has RSVP’d to know how many mouths you have to feed. 

Make Sure You Have Enough Room: While it would be lovely to invite all my friends over, we just don’t have the space. So we had a lovely number of 12 guests. 

Turkey: The host makes the turkey. It only makes sense that the person who is hosting makes the turkey because of the prep work and cooking time needed. Be sure to have a large enough turkey for the amount of people coming (about a lb. per person) and maybe leftovers. Be sure to thaw it well in advance, about 3 days in the fridge. Also, the host should do the gravy and possibly stuffing – though you can definitely make stuffing without the turkey.

Coordinate the Food: Plan the event online or somewhere where you can share who is bringing what. You can have a variety of dishes – that way you don’t end up with 5 sweet potato casseroles. Although sweet potato casserole is delicious.

Speaking of Potatoes: There should always be mashed potatoes. A must.

Accommodate: If you have a guest coming with a food allergy or special diet make sure there are dishes for them to eat too. Otherwise they will be hangry.

Skip the Hors D’oeuvres: Turkey dinner means bringing out the stretchy pants. There is no need to stuff your face with mini quiches before a massive turkey feast. Plus it just means more work for everyone.

Vegetables: There should be an assortment of healthy vegetable dishes that aren’t smothered in cream sauces or cheese. Leave that for the stuffing and potatoes. Green beans, brussels sprouts, carrots and broccoli are all great sides – even just boiled.  

Salad: Never underestimate a good salad with turkey dinner. 

Cranberry Sauce: Homemade is best – and easy! – but canned stuff will do the trick. Have 2-3 small dishes of it on the table. 

Dessert: Oh yes – there should be pie. While there can also be a variety of desserts, no turkey dinner is complete without a slice of pie. Preferably pumpkin. 

Table etiquette  The host should set a visually appealing table with gourds and other orange hued pretties. Name tags are also great for making sure everyone has a spot. 

BYOB: Each person should bring their own drink for the evening, though the host should have some non-alcholic options. 

Post-Dinner Games: The best way to digest after a feast is to play games. Some great games to play with friends are charades, catch phrase, apples to apples. All can be played at the dinner table while finishing off dessert. 

Most of all – enjoy the food and company of your friends. 

friends

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