7 plums, pitted and cut into 1/2″ pieces
small handful of candied ginger
1 stick butter at room temperature
1/2 cup coconut sugar
2 eggs, beaten
3/4 cup buckwheat flour
3/4 cup almond flour
1/2 tsp baking soda
pinch sea salt
Preheat oven to 350˚F. Butter 9×9″ pan. Beat butter and sugar together and once a soft mixture is achieved, slowly add eggs. In separate bowl, combine flours, salt and baking soda, mixing well. Fold dry mixture into wet, then adding plums and ginger. Bake 45-55 minutes or until toothpick comes out dry.
5 pears, peeled, cored, cut into 1/8s
2 Tbsp butter, at room temperature
1/2 cup sugar
1 sheet puff pastry, cut into a 12″circle*
*Puff pastry is easiest bought pre made and frozen (thawed in fridge for about 3-4 hours before baking)
1. Preheat oven to 350°F. Thickly butter inside of a heavy (preferably iron) ovenproof skillet. Reserve unused butter. Sprinkle with sugar, making sure sides get covered.
2. Arrange pears, peeled side down, in a concentric circle starting at the edge of skillet. Sprinkle bits of reserved butter throughout. Cook pears on low flame until sugar melts and then turn the flame higher, continuing to cook for about 20 more minutes.
3. Roll out thawed pastry dough into a thin circle. Once syrup has caramelized take skillet off the flame and lay pastry over top of skillet. Make sure it overlaps the rim, pinching edge of dough for a secure fit.
4. Bake for about 30 minutes, until top is golden brown. Remove from oven and let rest for about 5 minutes. To invert, place a flat plate over top and quickly flip, lifting skillet and allowing remaining syrup to drip over the tarte.
1 1/2 cup cranberries, rinsed
1 1/4 cup spelt flour (or regular white or whole wheat)
3/4 cup olive oil
3 eggs, separated
1/2 cup walnuts, quartered
3/4 cup coconut sugar
1 tsp baking soda
1 Tbsp lemon juice
Preheat oven to 350F. Combine egg yolks, sugar and olive oil first, followed by flour, cranberries and walnuts, in a medium size bowl. In another bowl, beat egg whites until white peaks are formed, slowly adding baking soda and lemon juice. Carefully, add the egg white mixture to the batter and mix just enough to combine well. Pour batter into a 9″ pie dish. Cook 30-40 minutes or until a toothpick is dry when inserted into the middle.
4 medium size beets, peeled & finely grated
1/4 cup olive oil
60 ml orange juice (approximately juice of 1 orange)
1/2 cup ginger, peeled & finely grated
1 cup raisins
5 Tbsp light honey
1 1/2 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
4 eggs, separated
1/4 cup (coconut) sugar
2 tsp baking powder
2 1/2 cups cornmeal
Preheat oven to 350F. Line two round cake pans with parchment paper. Mix together all ingredients from list except for last 4. Beat egg yolks and sugar until creamy and combine with cake mixture. Combine cornmeal and baking powder in separate bowl and add to batter. In another separate bowl (glass, not plastic) beat egg whites until stiff peaks form. Carefully fold into batter and split mixture between cake pans. Bake for 30-35 minutes or until tooth pick comes out dry. Serve with layers of whipped cream. Also delicious served with goat yogurt!
For a dairy-free option, try cashew cream. Rinse and soak 1 cup of raw cashews for 2-4 hours. Discard water and transfer nuts into blender. Add, 1/2 tsp vanilla extract, 1 Tbsp clear honey and water to just barely cover the nuts. Blend on high speed until desired consistency. Adjust for sweetness.
1 c sun butter (or almond)
4 Tbsp coconut oil
6 Tbsp unsweetened cocoa powder
6 Tbsp maple syrup
1 c rolled oats
1 c unsweetened coconut flakes
1/2 c ground flax seeds
1/4 Tbsp Maldon sea salt
Line 8″x8″ baking pan with parchment paper and set aside. On low heat, combine oil, syrup and cocoa. Once well combined, add nut butter and allow to melt into the rest of the ingredients. Remove from heat and add in remaining ingredients (except salt), mixing well. Press into the baking pan and sprinkle with salt. Allow to cool down a bit before refrigerating or freezing. Cut into bars prior to serving.