⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ Mix all the ingredients together. I used 3 inch ramequins. Bake at 360F for about 20 minutes. Let cool down and enjoy
*I inserted a chocolate square on top, entirely up to you or you may just sprinkle the top with powdered sugar, orange zest is pretty as well, whatever inspires you !
7 cups all-purpose whole wheat flour 1 tbsp coarse sea salt for sprinkling 1 tsp active dry yeast 3 1/2 cups warm water 1 tbsp agave 1/3 cup olive oil * 1 small red onion , thinly sliced 1/3 cup sun-dried tomatoes , chopped 1/3 cup Kalamata pitted olives , chopped * 2 fresh rosemary sprigs
& some chili flakes
Use good quality olives and olive oil it makes a big difference in flavour, I used Barakaris olives and olive oil from Mouton Vert located in Montreal
1. In a large mixing bowl combine flour and yeast. In a small bowl combine warm water and agave to dissolve. Then pour liquid over the flour mixture. Stir to combine until you have a sticky dough. 2. In another large mixing bowl add 1/4 cup olive oil only, and transfer dough to the bowl. Roll the dough to coat in the olive oil. Cover the bowl tightly, and transfer to the fridge overnight. (Make sure the bowl is big enough for dough to double in size). 3. Remove dough from fridge and line a 17 x 12 inch baking tray lined with parchment paper. Transfer dough onto tray. Push dough out with hands as best you can to cover tray entirely. Wait 1 hour for the dough to come to room temperature. It should soften and rise considerably. 4. Preheat oven to 450 degrees. Pat focaccia dough again to ensure it is the same thickness throughout on the pan (about 1-inch thick). Then dimple the entire dough by pushing your fingers into the dough. Drizzle with more olive oil and sprinkle with the coarse salt. 5. Decorate with thinly sliced red onion, sun-dried tomatoes, olives and rosemary & chili flakes. Bake for 20 minutes, or until golden brown.
Sift flour and baking powder into a bowl. Add the sugar and mix with a wooden spoon.
In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour into the loaf tin and place in the oven for 45 minutes. It should be starting to turn golden brown on the edges. Test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.
Make the icing by mixing the icing sugar and orange juice together until it forms a thick icing. Spoon onto the cake once cooled.
Top with some extra orange zest or oranges slices.
In a large pot on medium heat add oil, then saute garlic, leeks, and onion together with salt until soft – about 5 minutes.
Add potatoes, vegetable broth, salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
Use a hand-blender to blend soup on medium to high until ingredients are smooth and consistency is creamy.
Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy
Tip
Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature
Loaded with natural sugar, healthy fats and fiber to satisfy your cravings
Makes 12 balls
* 1 medium gratted carrot * 1/2 cup (125ml) rolled oats * 1/2 cup (125ml) almonds * 1/4 cup (60ml) hazelnuts * 1 tbsp chia seeds * 1/4 cup (60ml) almond milk * 1/6 cup (40ml) pitted dates * 1 tbsp coconut oil (not melted) * 1/2 tbsp ground cinnamon * 2 tbsp shredded coconut (I used unsweetened but if you prefer a sweeter energy ball, use sweeetened)
Blend everything (except for the shredded coconut) in a food processor until dough is formed. Shape with your hands into bite size balls and then roll in the shredded coconut.
