Cool Balls of Roasted Oats and Flaxseeds with Almond Butter


1/3 cup quick-cooking oats
1/3 cup unsweetened shredded coconut
1/3 cup mini semi-sweet chocolate chips
2 tbsp roasted ground flaxseed
1 cup natural almond butter
1/4 cup pure maple syrup
1 tsp vanilla


  1. Preheat oven to 350ºF.
  2. Spread the oats on an ungreased baking sheet. Make a thin layer to ensure that they roast evenly.
  3. Bake the oats for 8 to 10 minutes or until they turn tan and have a strong, nutty aroma. Use the spatula or spoon to stir the oats occasionally, to prevent scorching and ensure even toasting.
  4. In a small bowl, combine oats, coconut, chocolate and flaxseeds. Mix well and set aside.
  5. In a medium bowl, mix almond butter, maple syrup and vanilla with a wooden spoon until smooth. Add oat mixture and stir again until all ingredients are well blended. It’ll look like raw cookie dough.
  6. Using about 1 tbsp dough per piece, roll mixture into 20 balls using your hands. Wet hands occasionally to help prevent dough from sticking. Store in an air-tight container in the fridge.

Makes 20 balls.

Source: Yum and Yummer


A Mediterranean-Fusion of French and Middle Eastern Dessert


1-1/2 cups flour
6 tablespoons butter
1 egg


scant 1/2cup butter
7 tablespoons sugar
1 egg, beaten
scant 1 cup ground almonds
2 tablespoons flour
2 tablespoons orange-flower water
12-13 fresh dates, halved and pitted
4 tablespoons apricot jam


  1. Preheat the oven to 400°F. Place a baking sheet in the oven.
  2. Sift the flour into a bowl, add the butter and work with your fingertips until the mixture resembles fine bread crumbs.
  3. Add the egg and a tablespoon of cold water, then work to a smooth dough.
  4. Roll out the pastry on a lightly floured surface and use to line an 8-inch tart pan. Prick the base with a fork, then chill until needed.
  5. To make the filling, cream the butter and sugar until light, then beat in the egg. Stir in the ground almonds, flour and 1 tablespoon of the orange-flower water, mixing well.
  6. Spread the mixture evenly over the base of the pastry shell. Arrange the dates, cut side down, on the almond mixture. Bake on the hot baking sheet for 10-15 minutes.
  7. Reduce the heat to 350°F. Bake for another 15-20 minutes until light golden and set.
  8. Transfer the tart to a rack to cool. Gently heat the apricot jam, then strain. Add the remaining orange-flower water.
  9. Brush the tart with the jam and serve at room temperature.

Makes 6 servings.

Source: Healthy Mediterranean Cookbook

Latte Pannacotta


2-1/2 cups whipping cream
1/2 cup granulated sugar
1 envelope powdered gelatin, about 2-1/2 tsp
2 tbsp instant espresso powder
2 tsp vanilla
pinches of cinnamon
grated semi-sweet chocolate


  1. Pour cream into a large saucepan and set over medium-high. Stir in granulated sugar. Bring to a boil, stirring occasionally until sugar dissolves.
  2. Measure out 1/4 cup water. Sprinkle gelatin overtop to soften, and stir once.
  3. When cream starts to boil, remove from heat. Add gelatin mixture, espresso powder and vanilla. Whisk to dissolve gelatin completely.
  4. Divide evenly among 8 espresso cups or ramekins. Refrigerate until set, at least 2 hours or overnight.
  5. Just before serving, sprinkle each with cinnamon, then grate chocolate overtop.

Makes 8 servings.

Source: Chatelaine magazine

Tarts with Dark Chocolate and Blueberries


1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/4 cup superfine sugar
pinch of salt
1/2 cup unsalted butter
1 large egg yolk
1-1/2 cups blueberries
2 tbsp crème de cassis (cassis liqueur)
2 tsp confectioners’ sugar, sifted, plus extra for dusting


5 oz 70% dark chocolate
1 cup heavy cream
2/3 cup sour cream


  1. To make the tart dough, put the flour, unsweetened cocoa, sugar, and salt in a food processor and pulse to mix. Add the butter, pulse again, then add the egg yolk and a little cold water to form a dough. Cover the pie dough in plastic wrap and chill in the refrigerator for 30 minutes.
  2. Preheat the oven to 350°F/180°C.
  3. Remove the dough from the refrigerator and roll out. Use to line ten 4-inch/10-cm tart shells. Freeze for 30 minutes, then bake in the oven for 15-20 minutes. Let cool.
  4. Put the blueberries, cassis, and confectioners’ sugar in a pan and warm through so the berries become shiny, but do not burst. Let cool.
  5. For the filling, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, then cool slightly. Whip the cream until stiff, then fold in the sour cream and cooled chocolate.
  6. Remove the tart shells to a serving plate and divide the chocolate filling among them, smoothing the surface, then top with the blueberries. Dust over or around the tarts with confectioners’ sugar.

Makes 10 tarts.

Source: 100 Best Delicious Chocolate

A Healthy Dessert with Peaches and Pears Poached in Blueberry Juice


4 cups blueberry juice
2 large firm peaches
2 large pears
1/2 cup blueberries


  1. Pour the blueberry juice into a large saucepan.
  2. Halve and pit the peaches, leaving the skins on, and add them to the pan as they are prepared.
  3. Peel, halve, and core the pears and add them to the pan.
  4. Bring the blueberry juice to a boil over high heat, reduce heat to medium so the juice is simmering, and poach the fruit for 10 minutes, or until tender, testing the fruit with the tip of a knife. Use a slotted spoon to transfer the fruit to a bowl, then set aside.
  5. Increase heat to high and boil the blueberry juice for 20 minutes, or until it is reduced to a thick glaze. Watch it carefully after 10 minutes so it doesn’t boil over.
  6. Divide the fruit among four bowls and spoon a little glaze over each portion. Top with fresh blueberries and serve.

Makes 4 servings.

Source: Super Foods Cookbook