As seen on CTV’S The Social, February 2024
Cherry Amaranth Bars
Makes 18
Ingredients
- 1 cup chopped, or slivered, almonds
- ½ cup puffed (popped) amaranth
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- 1cup dried tart cherries
- 2 Tablespoons maple syrup
- ¾ teaspoon kosher salt
Method
- Preheat oven to 350° F
- Coat 9×9” baking pan with nonstick vegetable oil spray, or line with baking parchment, leaving overhang on all sides
- Toast almonds, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, for 10–12 minutes. Let cool
- Reduce oven temperature to 200°
- Process cherries, brown rice syrup, salt, and 2 Tablespoons water in a food processor until smooth. Transfer to a medium bowl add the puffed amaranth and stir in toasted almond mixture.
- Press firmly into prepared pan and bake for 20–25 minutes until no longer sticky
- Remove from the oven and let cool in the pan. Remove from the pan and cut into bars
- Bars can be stored at room temperature in an airtight container for up to a week
Chocolate Peanut Butter Teff Cookies
Makes 12-15 (dependent on cookie scoop size)
Ingredients
- 1 ½ cups teff flour
- ½ teaspoon sea salt
- 1 ripe banana (100g peeled), mashed
- ½ cup smooth peanut butter, or other nut/seed butter
- ¼ cup maple syrup
- ¼ cup extra virgin olive oil
- ½ cup unsweetened oat milk
- 1 egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup semi-sweet chocolate chips
Method
- Pre-heat the oven to 350F and line a baking tray with baking parchment
- Combine the teff flour and salt in a large mixing bowl, whisking together
- Add all of the wet ingredients (mashed banana, peanut butter, maple syrup, olive oil, milk, egg, vanilla extract and almond extract) and mix well until fully combined
- Fold in the chocolate chips
- Scoop the mixture using a cookie scoop, spacing evenly on the baking tray
- Bake in the oven for 10-12 minutes. This will keep the cookies quite soft – leave in for a few more minutes if you like a crunchier cookie
- Remove from the oven and place on a colling rack to cool fully
Mocha Black Bean Brownies
Makes 9 (or 12 bite size)
Ingredients
- 1 cup very strong brewed coffee
- 1 cup dried dates, pitted
- 1 ½ cups low sodium Black Beans, drained and rinsed
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoon pure maple syrup
- ⅔ cup cocoa powder
- ⅔ cup spelt flour
- 2 tablespoon ground chia seeds
- 1 teaspoon baking powder
- ¼ cup chopped walnuts
Method
- In a bowl combine the brewed coffee and the dates, and allow to soak at least 20 minutes
- After this time, pour the coffee and dates into a blender, and blend on high until very smooth. Set aside until needed later
- Preheat your oven to 350 degrees
- In the same food processor, add black beans, pumpkin puree, vanilla, coffee/ date mixture and maple syrup. Process on high until the mixture is smooth. This may take a few times, scraping down the side and bottom of the processor bowl. You want to make sure there are no large pieces of black beans or bean skin remaining
- Combine the cocoa powder, spelt flour, ground chia seeds and baking powder in a separate large bowl and whisk to combine
- Add the wet ingredients from the food processor to the bowl of dry ingredients, and stir well to mix
- Transfer the mixture to a 9×9 brownie pan, lined with parchment paper. Sprinkle the walnuts over the top
- Bake for about 30-35 minutes, until cracks begin to form on the top, and the edges are visibly cooked.
- Remove from the oven and allow to cool in pan for 10 minutes before removing to a wire cooling rack
- Allow to cool completely before slicing
Sprouted Buckwheat Baked Donuts
Makes 6
Ingredients
Donuts
- 1 cup dry buckwheat, sprouted*
- 2 cups shredded, unsweetened coconut
- 1 apple, grated
- 5 medjool dates, soaked and pitted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
Cinnamon Date Glaze
- 1 cup medjool dates, soaked and pitted
- ¼ cup soaking water, approximately
- 1 teaspoon ground cinnamon
Method
Donuts
- Preheat your oven to 150°F
- Combine everything in a food processor and process until a sticky dough forms
- Wet your hands and then split the dough into 6 equal parts
- Using your hands, roll each part into a ball and then use your thumbs to make a hole in the centre of each ball. Continuously use your hands to smooth together the dough as you dig a hole in the centre to make a donut shape
- Place on an oven-proof, oiled cooling rack and bake in your preheated oven for 3 hours. After this time look for a hard outside and cakey inside, test with a skewer
- Remove from the oven and set aside to cool while you make the glaze
Glaze
- Place the dates into a food processor and blend to a paste.
Adding the water depends on how soft and moist the soaked dates are. Add any water until you have a smooth, glaze-like consistency. Scrap down the sides and bottom of the bowl between blending
- Add in the cinnamon and process sone last time to combine. Check for taste and add kosher salt if neeed
- Once the glaze has been prepared, transfer to a bowl. Dip your dounts to glaze or drip the glaze over your donuts with a spoon or piping bag
- Serve and enjoy!