I received a copy of Marit Hovland‘s cookbook “Bakeland : Nordic Treats Inspired by Nature” from Greystone Books and am excited to share my thoughts, as well as Marit’s recipe for White Chocolate Lime Cake With Almonds with you.
This easy no-oats baked granola is the perfect morning meal. Full of seedy and nutty goodness to get that body and brain up and running especially if you are strapped for time.
This seedy nutty baked granola has to be one of my favourite breakfasts aside from good ol’ toast. Straight up with almond milk, over yogurt or even topped on chia pudding or smoothie bowls. This is the the perfect topper when you’re not feeling like an oatmeal based granola plus its full of good fats and tons of nutrients. You can’t go wrong.
Perfect for my pregnant self as I could only eat this or toast in the morning due to my crazy morning sickness. As much as I wanted fruit or juice guys…
…my stomach wasn’t having it.
These chestnut and dark chocolate chip cookies are everything you want in a cookie- crisp edges, chewy centres, and studded with toasted pecans and dark chocolate in every bite. A new take on your traditional chocolate chip cookie!
On the first day of the new year, I meant to sleep in.
Like many of you, I’d had too much food, too much champagne, too much company; I wanted to lie in bed, firmly tucked under the covers. But it wasn’t long, of course, until I began to feel restless. The sun (rudely) poured in, dispelling all hopes of going back to sleep. So I pulled on some woolly socks, and went to put the kettle on. And as the water began to bubble, almost before I knew what I was doing, I was pulling out the ingredients to make these cookies.
I used to be intimidated by poached pears, and for a long time thought they were complicated to make. They do sound and look fancy, but truth is they’re super easy to prepare. Those are the dishes I look out for whenever I’m hosting. They’re the kind of meal that will impress your guests, without having to spend hours in the kitchen.
You can cook these pears ahead of time and keep them in the fridge until you’re ready to serve, they will hold perfectly. Same for the black sesame and pistachio granola, which can be made days in advance. The day of your gathering, simply serve these over a spoonful of yogurt. Keep a jar of maple syrup on the table and let your guests help themselves.
This recipe comes from Alternative Vegan, the new cookbook by blogger Marie Reginato. Her book is filled with approachable plant-forward recipes that celebrate good food, without labels and restrictions.
Also, we’re hosting a GIVEAWAY on our Instagram Page with our friends over at FoodiePages. So head there to win a basket filled with Canadian-made, small batch food ($110 value!) just in time for Holiday entertaining. Good luck friends! Wishing you a happy, joyful holiday season!
Notes : In the original recipe, Marie serves the pears right after cooking them. But if you can, try to let them soak for at least a couple hours. Here I ended up letting the pears soak overnight in the fridge so that they could absorb all of the delicious flavours from the maple water, cinnamon and ginger.
Recipe adapted from Alternative Vegan by Marie Reginato. Copyright © 2017. Reprinted by permission of Page Street Publishing.Print