1 cup fresh pineapple, peeled, cubed into 1″ chunks*
1 tsp butter, ghee or coconut oil
cinnamon, to taste
maple sugar**, to taste
* Citarella and other grocers often carry pre-cut pineapple.
** can be substituted by regular sugar or maple syrup.
Heat a small pan and add butter. “Grill” pineapple on medium heat, just enough to brown two sides. Plate and sprinkle with cinnamon and maple sugar.
1/4 cup coconut (or coconut) oil
1 cup almond flour
1/3 cup quinoa (or spelt) flour
1 cup sugar
4 eggs, separated
2 1/2 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp orange juice
1/4 tsp sea salt
Preheat oven to 350ºF. Line bottom and sides of 9″ round pan with parchment paper and brush with oil. Combine dry ingredients, reserving 2/3 sugar, in a bowl. In another bowl, combine reserved sugar and egg yolks, using an electric mixer. Whip until mixture is thick, about 5 minutes. Beat in coconut oil, lemon zest and juices. Fold in dry ingredients. In clean and dry bowl, beat egg whites until white peaks are formed. Fold in 1/3 off egg-white mixture into batter. Gradually, fold in remainder. Pour batter into pan. Bake 35-40 minutes. Remove from oven and allow to cool. Invert to remove from pan and set right side up.
1 cup pitted dates (or dried apricots or prunes)
3 cups oat flour (or oats ground in food processor)
3 cups rolled oats
3/4 cup chopped walnuts or pecans
1/2 cup olive oil
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp cardamon (optional)
While preparing and measuring ingredients, soak dates (or other dried fruit) in hot/boiled water for about 20 minutes (water should just cover the fruit). Preheat oven to 350ºF. Either grease or line with parchment paper a 7″x7″ pan. Combine all dry ingredients in a large bowl. Combine all wet ingredients (not dates) in another. Add wet ingredients to dry and mix well. With an immersion blender, purée dates into paste. Press half the batter mixture into pan and spread date purée evenly. Cover with remaining batter and press down lightly. Bake for 30 minutes or until lightly browned. Let cool and set. Cut into squares. The squares will harden overnight and will be perfect to portion out into travel snacks or enjoyed throughout the day.
Strawberry Rhubarb Cobbler
2 pints, strawberries washed, trimmed & quartered
3 cups rhubarb stalks, washed, chopped
3/4 stick butter, room temperature
2 cups rolled oats (non-quick cooking)
1 cup coconut sugar
1 Tbsp cinammon
1 Tbsp lemon juice
Preheat oven to 350F. Combine stawberries, rhubarb, 3/4 of sugar and lemon juice in a bowl. In separate bowl, combine remainder of sugar with oats, cinnamon and a pinch of sea salt. In small chunks, add in butter (reserving a teaspoon or so for the pan) to create a clumpy mixture for the topping. Butter an 8″x8″ ovenproof pan. Transfer strawberry mixture into pan adding the topping. Bake for 35-40 minutes. Let cool for 10 minutes and serve with ice cream (or not).
1 15oz can Pumpkin Pie Mix
stick butter, unsalted, at room temperature
2 Tbsp of e.g., almonds, chopped or slivered
Makes 8 small soufflés.
Preheat oven to 375˚F. Butter 8 individual ramekins and set on baking tray. Separate eggs, with yolks in a large bowl and whites in a glass bowl. Chop butter into small pieces. Lightly beat yolks and combine with pie mix and butter. Set aside. Whisk egg whites until stiff peaks are formed. Gently but thoroughly fold meringue into pumpkin mix. Spoon mixture into ramekins, sprinkle with almonds and bake for 35-40 minutes.