Banana Pancake Pie with Blueberry Sauce

Ingredients

1 large organic egg
2/3 cup milk or plain dairy-free milk
2 ripe bananas, about 3/4 cup mashed
1 tsp vanilla extract
1 cup gluten-free oat flour
3/4 cup almond flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chopped walnuts
2 cups fresh or frozen blueberries
2 Tbsp maple syrup or honey
zest of 1 lemon
2 tsp cornstarch or arrowroot powder
fresh basil leaves, optional

Method

1. Preheat oven to 350°F (180°C).
2. In blender container, place egg, milk, bananas, and vanilla, and blend until smooth.
3. In large bowl, stir together oat flour, almond flour, cinnamon, baking powder, baking soda, and salt. Stir banana mixture into flour mixture. Fold in walnuts.
4. Grease 8 or 9-inch round cake pan and pour in batter. Bake in preheated oven for 25 minutes, or until a toothpick inserted into the centre of the pie comes out nearly clean. Let cool for about 5 minutes before unmoulding.
5. In small saucepan, place 1/3 cup water, blueberries, maple syrup or honey, lemon zest, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Stir cornstarch or arrowroot powder into 1 Tbsp water until dissolved and then stir into blueberry mixture. Simmer for another 3 minutes, or until mixture thickens.
6. Serve warm wedges with Blueberry Sauce.

Tip: Always mix pancake batter gently by hand (not with an electric mixer). Overmixing the batter yields less tender results. Simply stir together wet and dry ingredients with wooden spoon until no big powdery lumps remain.

Makes 6 servings.

Source: Alive magazine

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Crunch-topped Spice Cake

Ingredients

8 oz self-raising flour
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1/2 teaspoon ground coriander
6 oz butter or hard margarine
6 oz caster sugar
3 eggs
4 oz glacé cherries, quartered
2 oz mixed peel
2 oz cornflakes, crushed
2 tablespoons golden syrup, slightly warmed

Method

1. Grease and flour a 9-inch spring-release cake tin fitted with a tubular base, or an 8-inch round cake tin. Line the sides with a greased piece of grease-proof paper.
2. Sift the flour and spices together into a mixing bowl.
3. Cream the fat and sugar together in a mixing bowl until light and fluffy using a wooden spoon.
4. Beat in the eggs one at a time, then stir in the sifted flour and spices until completely mixed. Stir in the cherries and the mixed peel.
5. Spoon the mixture into the prepared tin and spread evenly. Stir the cornflakes into the syrup and carefully spread the mixture over the cake.
6. Bake in a preheated oven at 180°C (350°F) for 30 minutes, then reduce the oven temperature to 160°C (325°F) for a further 30 minutes for the spring-release tin, or 40 minutes for the round cake tin, until well-risen and firm to the touch.
7. Allow the cake to cool in the tin for a few minutes, then remove the sides of the tin and invert the cake on to a rack, to remove the base. Turn the cake over and cool it completely.

Makes 6 to 8 servings.

Source: Encyclopedia of Creative Cookery

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West Coast Eggs Benny

Ingredients

MUFFINS

2 tsp coconut oil or ghee
1/4 cup coconut flour
4 organic eggs, beaten
1/4 cup full-fat coconut milk
1/2 tsp baking soda
1/4 tsp sea salt

HOLLANDAISE SAUCE

2 large organic egg yolks
1/2 tsp Dijon mustard
2 Tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
2 tsp Sriracha hot sauce
pinch of salt and pepper
8 oz boneless, skinless salmon, cut into 2 oz (56 g) portions
1 cup arugula leaves
1 avocado, sliced
1 large tomato, sliced
4 organic eggs, poached
1 Tbsp fresh minced chives

Method

1. Preheat oven to 350°F (180°C). Lightly grease 4 oven-proof ramekins with coconut oil. Set aside.
2. In bowl, whisk together coconut flour, 4 beaten eggs, coconut milk, baking soda, and salt until smooth. Divide mixture among greased ramekins. Place ramekins on small baking sheet and bake in preheated oven for 5 to 10 minutes, or until a skewer poked into centre comes out clean. Remove ramekins and cool before sliding a thin knife around edges and removing.
3. Gently brown muffin slices on both sides in hot oil until golden and slightly crisped. Remove and set aside.
4. In small double boiler with simmering water, combine egg yolks, mustard, and lemon juice. Whisk to blend. Slowly whisk in olive oil, until thickened and creamy. If mixture becomes too thick, whisk in 1 Tbsp or more of water. Remove from simmering water and stir in hot sauce, salt, and pepper to taste. Cover to keep warm.
5. In small skillet, bring 1/2 cup water to a simmer over medium heat. Add salmon portions. Cover and continue to simmer for 5 minutes, or until portions flake easily. Drain and place portions on paper towel-lined plate.
6. To assemble, place toasted muffins onto serving plates. Place a portion of salmon on each muffin and top with arugula, sliced avocado, tomato, and poached egg.

Makes 4 servings.

Source: Alive magazine

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Shrimp in a Spicy Tomato Sauce

Ingredients

454-g bag frozen, peeled, deveined uncooked shrimp or 1 lb fresh, peeled, deveined large shrimp
2 tsp vegetable oil
1 tsp cumin seeds
1 tsp fennel seeds
2 garlic cloves, coarsely chopped
1 small onion, coarsely chopped
2 tbsp finely chopped fresh or 2 tsp bottled minced ginger
1 tsp chili powder
1/2 tsp ground turmeric
1/2 tsp chili flakes (optional)
4 plum tomatoes, coarsely chopped
3/4 cup water
1 large ripe avocado, peeled (optional)
1/2 cup coarsely chopped fresh coriander or basil

Method

1. If using frozen shrimp, rinse under cold water to remove ice crystals. Do not thaw. Pat frozen or fresh shrimp dry with paper towels.
2. Heat oil in a large, wide frying pan, preferably non-stick, set over medium heat. When hot, add cumin and fennel seeds. Stir often until fragrant, about 2 minutes.
3. Add garlic, onion and ginger. Sprinkle with seasonings. Stir often until onion starts to soften, about 4 minutes.
4. Meanwhile, chop tomatoes. Increase heat to medium-high. Add tomatoes. Stir often until softened, from 4 to 5 minutes.
5. Pour in water. Reduce heat to medium-low and simmer, stirring occasionally, 2 minutes. Remove from heat.
6. Pour sauce into a food processor fitted with a metal blade. Purée until as smooth as possible, scraping down sides as necessary. If making ahead, cool sauce, then cover and refrigerate up to 3 days.
7. Return sauce to frying pan set over medium-high heat. When hot, add shrimp. Stir frequently until shrimp are coral in colour and cooked through, about 5 minutes.
8. Meanwhile, if using avocado, slice it in half lengthwise. Discard pit. Slice avocado into long thin strips or dice. Sprinkle with salt, if you like.
9. Remove shrimp from heat. Stir in coriander. Serve over rice and garnish with avocado.

Makes 4 servings.

Source: Chatelaine magazine

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Vegan Blueberry Crumble Top Tart

Ingredients

1 cup oat flour
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup coconut or raw sugar
1/3 cup coconut oil, softened, plus extra for oiling tart pan
2 Tbsp plain coconut or tofu yogurt
2 to 3 Tbsp ice water
3 cups fresh blueberries
2 Tbsp cornstarch
1 Tbsp coconut or raw sugar
3 Tbsp sliced natural almonds

Method

1. Preheat oven to 400°F (200°C). With coconut oil, grease 9-inch high-sided tart pan with removable bottom.
2. In food processor, combine oat, almond, coconut flour, and 1/4 cup coconut sugar. Pulse to blend. Add softened coconut oil and yogurt and pulse until crumbly. Add ice water, 1 Tbsp at a time, until mixture begins to stick together.
3. Remove 1/4 of the mixture and place in small bowl. Refrigerate while preparing tart shell. Place remaining 3/4 of dough into oiled tart pan, pressing mixture into bottom and halfway up the sides.
4. In another bowl, combine blueberries with cornstarch. Sprinkle with 1 Tbsp sugar. Toss to evenly coat. Tumble into prepared tart pan.
5. Remove remaining quarter of dough from refrigerator and add sliced almonds. Toss to mix. Sprinkle over top of berries.
6. Place tart pan on baking sheet and bake in lower third of preheated oven for 25 to 30 minutes until crust is golden. Remove to rack to cool. Refrigerate.
7. To serve, remove tart pan sides from chilled tart and cut tart into wedges. It’s delicious with coconut yogurt infused with lemon zest.

Makes 10 servings.

Source: Alive magazine

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