Seems McDonald’s is riding the meatless wagon. Never mind them. It’s Canadian Thanksgiving today and this year I made pumpkin pie granola bites. Here’s the blueprint recipe:
Wet ingredients: ¼ cup each of pumpkin purée, maple syrup and oil; ¼ teaspoon vanilla extract
Dry ingredients: 1 cup rolled oats; ½ tablespoon protein powder; ¼ teaspoon each of salt and tapioca starch; 2 tablespoons each of pumpkin seeds, chopped pecans and dried cranberries; 1 tablespoon of flax seeds; ¼ teaspoon of cinnamon; 1/8 teaspoon ground ginger; a dash each of clove and nutmeg
Simply mix wet and dry ingredients thoroughly. Press into individual muffin cups or baking pan. Bake in a preheated oven (250ºF) for 45 minuets. Let cool, then devour.
It’s the last long weekend of the summer and back to controlled sugar consumption. And the Vegetarian Food Festival is on next weekend so I have to save up my sugar points to indulge in the creative temptations that will be on offer. In the meantime, here is my recipe for a simply made and simply delicious chocolate treat that can also be enjoyed midweek.
All you need is 1 cup of coconut cream, 5 medjool dates (softened after soaking in water), 2 tablespoons cocoa powder, 1 tablespoon maple syrup, a pinch of salt and splash of vanilla. Blend together and let sit in fridge to set.
Sponge toffee/hokey pokey
In Canada I know it as sponge toffee but it is also called honeycomb. In New Zealand it’s called hokey pokey and perhaps even gets the accolade of New Zealand’s national flavour. It is also the filling contained within a Crunchie bar (or violet crumble bar in Australia). In saucepan, heat 4 tablespoons fairly traded cane sugar and 2 tablespoons maple syrup. Let it boil and bubble away for a few minutes. Add 1 teaspoon of baking soda and stir quickly until it foams. Pour immediately into lined pan. Leave to cool. It should harden right away. And when you put the two together, it makes magic! Velvety mousse with understated sweetness punctuated with crunchy sweet bits of maple sponge toffee honeycomb hokey pokey. You put your dessert spoon in, take your dessert spoon out, put your dessert spoon in, then you turn it all about. You do the hokey pokey and you turn yourself around. And this is what it’s all about!
Sugar Sunday – because life is sweeter with a little bit of sugar in it. Indulge sensibly.
After rave reviews on my Father’s Day strawberry cheesecake, I decided to share the recipe here. It is vegetarian but a straight substitution with a good quality vegan cheese, some agar agar in place of the egg, coconut oil instead of butter and vegan graham crackers should make it sufficiently vegan.
Serves two for a couple servings each but recipe can be doubled to serve a small crowd.
1 package (1 cup/200g) cream cheese
2 tablespoons/30 mL yoghurt
one-third/76g caster (superfine) sugar
½ teaspoon vanilla
¼ teaspoon cornstarch
½ cup/40g graham cracker crumbs
1 tablespoon each of semolina flour and rolled oats
2½ tablespooons/37g melted butter
1 tablespoon/14g icing sugar
pinch of salt
Preheat oven to 350°F.
Put cream cheese and egg on counter to warm slightly before mixing. Room temperature ingredients makes for a smoother batter.
Meanwhile prepare the crust by melting the butter then mix it with graham crumbs, icing sugar, salt, semolina and oats. Press into slightly greased pan. A springform pan is ideal.
In bowl, beat cream cheese and sugar together. When uniform, add egg and vanilla and continue stirring until smooth. Add in cornstarch and stir until blended in.
Pour mixture into prepared pan and place in oven to bake about 30 minutes.
The centre will be slightly jiggly when done. Let cool to room temperature then place in fridge to cool further a minimum of 4 hours; overnight is best.
When completely chilled, remove from pan and top with strawberry jam.