Chocolate Banana Tart

Ingredients

3/4 cup spelt flour
1/3 cup whole wheat pastry flour flour
1/2 cup old-fashioned rolled oats
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, cubed and softened
1/2 cup plus 2 tablespoons evaporated cane sugar
1-1/2 teaspoons agave nectar
3 large eggs
1/4 teaspoon vanilla extract
3 tablespoons finely chopped plus 1/4 cup chopped raw Brazil nuts
3/4 cup heavy cream
2 ounces 70% organic dark chocolate, broken up into small pieces
3 bananas, thinly sliced

Method

  1. Preheat the oven to 300ºF. Line two baking sheets with silicone baking mats or parchment paper.
  2. Stir the flours, oats, baking soda, baking powder, and salt together in a bowl.
  3. In a standing mixer, combine the butter and 1/2 cup of the sugar. Cream the mixture until light in color and smooth, about 4 minutes.
  4. Add the agave and blend. Add the eggs one at a time, blending between each addition. Add the vanilla. On low speed, add the flour mixture and mix until the batter is the consistency of cookie dough.
  5. Using a spatula, fold in the 3 tablespoons finely chopped nuts by hand. Turn the dough out onto a lightly floured work surface and flatten into a disk. Wrap in plastic wrap and refrigerate for 2 hours.
  6. Turn the dough out onto a lightly floured work surface. Using a rolling pin, roll out the dough to a 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out 6 pastry bases. Using a large spatula, place the dough on the prepared baking sheets and bake until golden brown, about 8 minutes.
  7. Transfer the pastry rounds to a wire rack to cool.
  8. To make the ganache, bring 1/4 cup of the cream to a boil in a saucepan. Remove from the heat. Add the chocolate to the cream and let sit for 3 to 5 minutes so the chocolate melts. Whisk together until smooth. Set aside.
  9. Preheat the oven to broil.
  10. To assemble the tarts, place the pastry rounds back on the baking sheets and divide the ganache among the pastry rounds, using an offset spatula or dinner knife to spread the ganache to the edges.
  11. Arrange the banana slices on top of the ganache in a pinwheel pattern. Sprinkle the remaining 2 tablespoons sugar over the bananas and put the tarts under the broiler for 30 seconds to brown the tops. Watch them carefully so they don’t burn.
  12. Whip the remaining /2 cup cream to soft peaks, and add a spoonful to each tart. Garnish with the 1/4 cup chopped nuts before serving.

Makes 6 servings.

Source: True Food

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Spiralized Squash and Carrot Noodles with Chicken and Peanut Sauce

Ingredients

1 tsp minced gingerroot
1 tsp minced garlic
1/2 tsp granulated sugar
1/2 cup smooth peanut butter
3 tbsp rice vinegar
1 tbsp gluten-free soy sauce or tamari
2 tsp sesame oil
1/3 to 1/2 cup water
3 zucchini, ends cut flat
3 yellow summer squash, ends cut flat
2 large carrots, peeled and ends cut flat
ice cold water
4 cups diced cooked chicken
1/4 cup chopped fresh cilantro
2 tbsp sesame seeds

Method

  1. In a medium bowl, combine ginger, garlic, sugar, peanut butter, vinegar, soy sauce and oil until well blended. Gradually stir in water to reach desired consistency. (The squash strands will add liquid, so you may want to make the dressing slightly thicker than usual.)
  2. Bring a pot of water to a boil over high heat. Meanwhile, using a spiralizer, cut zucchini, squash and carrots into thin strands, keeping the carrots separate.
  3. Add carrots to the boiling water and boil for 3 to 5 minutes or until cooked to desired tenderness. Using a slotted spoon, immediately transfer carrots to a bowl of ice cold water.
  4. Blanch zucchini and squash in the same way, but boil for 2 to 3 minutes.
  5. Drain the cooled vegetables thoroughly and pat dry if necessary.
  6. Transfer blanched vegetables to a serving bowl. Top with chicken and drizzle with dressing. Sprinkle cilantro and sesame seeds on top.

Makes 6 servings.

Source: 150 Best Spiralizer Recipes

Beef Satay with Peanut Sauce

Ingredients

14-16 oz beef tenderloin
2-3 tbsp vegetable oil
1 red chili, seeded and minced
1 garlic clove, peeled and finely crushed
with a pinch of sea salt
sea salt and black pepper
mixed herbs or small salad leaves to garnish

Peanut Sauce

2 tbsp vegetable oil
2 large shallots, peeled and finely diced
3 garlic cloves, peeled and finely crushed
3/4-inch piece of fresh ginger root, peeled and finely grated
1 red chili, seeded and minced
4 tsp light soy sauce
generous 1 cup coconut milk
1 tbsp superfine sugar
1/2 cup crunchy peanut butter

Method

  1. Trim off most of the fat and the sinew from the beef.
  2. Mix the vegetable oil, chopped chile, garlic, and seasoning in a small bowl and brush this over the beef. Cover and let marinate in the refrigerator for a couple of hours or overnight.
  3. To make the peanut sauce, heat the oil in a pan over medium heat. Add the shallots and sweat for a few minutes until they begin to soften, then stir in the garlic, ginger, and chili and cook for a few more minutes.
  4. Add the soy sauce and let it bubble until almost totally reduced. Pour in the coconut milk and add the sugar, stirring to dissolve. Bring to a boil, then immediately remove from the heat and stir in the peanut butter until well blended. If you prefer the sauce thinner, stir in a little boiling water.
  5. Take the beef out of the refrigerator about 15 minutes before cooking. Heat a griddle pan until it is very hot (you should be able to feel the heat rising). Griddle the beef for about 2 minutes on each side to cook it medium rare (or cook to your liking).
  6. Remove from the heat and let rest for 5 minutes, then cut into 3/4 to 1-1/4-inch thick strips. Thread each strip onto a short wooden skewer and brush over a little of the peanut sauce.
  7. Divide the satay between warm serving plates and top with a scattering of mixed herbs. Serve immediately, with individual bowls of peanut sauce for dipping.

Makes 4 servings of appetizer.

Source: Gordon Ramsay’s Maze

Pasta with Cauliflower and a Sauce of Bold and Ancient Flavour

Ingredients

1 small head cauliflower, broken into flowerets, green stalks chopped if fresh
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
6 anchovy fillets, drained and chopped
2 tablespoons pine nuts, toasted in a dry skillet
2 tablespoons currants, soaked in 1 tablespoon hot water for 5 minutes
a large pinch of saffron threads, toasted in a dry skillet, soaked in 1 tablespoon warm water
2-1/2 cups ditali or other short pasta
1/2 lemon
3 tablespoons toasted
bread crumbs, to serve
freshly grated Parmesan cheese, to serve

Method

  1. In a vegetable steamer basket, steam the cauliflower (and the stalks, if using) for about 10 minutes until just tender. Reserve the steaming water.
  2. Heat the olive oil in a skillet over medium heat, add the onion, and saute for 15-20 minutes until golden.
  3. Add the anchovy fillets and let soften in the oil over a medium to low heat. Add the pine nuts, drained currants, and saffron and its soaking liquid. Simmer, stirring, until well mixed.
  4. Add the cauliflower and stir gently in the sauce. Let cook over a low heat.
  5. Cook the pasta in the reserved cauliflower cooking water, topping up with boiling water if necessary, until al dente. Drain the pasta, reserving a ladle of the cooking water. Add to the sauce, then add the pasta and toss well.
  6. Season with lemon juice, salt, and freshly ground black pepper. Serve sprinkled with toasted bread crumbs and freshly grated Parmesan.

Makes 6 servings.

Source: Noodles and Pasta

Breakfast Bowl with Blueberry and Quinoa

Ingredients

1/2 cup red quinoa
2 cups unsweetened almond milk, or homemade almond milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 packets monk fruit extract
2 cups fresh washed blueberries
8 leaves fresh mint, lightly chopped

Method

  1. Place the quinoa in a fine strainer and rinse it well under cold running water. Shake off any excess water. Transfer the quinoa to a blender with the almond milk, vanilla extract, salt, and monk fruit extract. Blend on high to break up the quinoa into smaller pieces, about 30 seconds.
  2. Pour the mixture into a wide-bottomed saucepan and place over medium-high heat. Cook the mixture until simmering, whisking constantly to prevent lumps. Once the mixture has simmered, add half of the blueberries and mix to warm them through, letting them break apart slightly.
  3. Divide the mixture equally among four bowls. Sprinkle the remaining blueberries equally over each bowl and top with the mint.

Tip

Look for quinoa flakes on the shelves of your supermarket; then you can skip the blending step.

Makes 4 servings.

Source: The Negative Calorie Diet