- Preheat the oven to 375F. Either using the wrapper from the butter, or coconut oil, or cooking spray, oil a 9" springform pan. Set aside.
- Whisk together flour, baking powder and salt in a small bowl. Set aside.
- Cream butter and 1 cup sugar until light and fluffy in a large bowl using a hand mixer. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Using the mixer on low speed, incorporate the flour mixture until just combined.
- Pour batter into the prepared pan, cover with plastic wrap and refrigerate for 20 mins.
- Removed pan from fridge and arrange the strawberries on top of the batter, cut side down. Pour the lemon juice evenly over top the berries. Combine the 2 tbsp sugar and cinnamon; sprinkle evenly over the top of the tart.
- Bake the tart until the edges are golden brown and the centre is set (check by inserting a toothpick into the centre - it should come out clean). Approx. 45 mins.
- Remove from the oven and set tart aside to cool. When cool, run a knife around the edges of the pan, remove the springform side and serve.
Wednesday, May 29, 2013
1 cup flour (I used Bob's Red Mill All-Purpose gluten free)
1 tsp baking powder
1 stick unsalted butter, room temperature
1 cup sugar (I used coconut sugar), plus 2 tbsp
2 large eggs, room temperature
1 tsp real vanilla extract
8oz fresh strawberries, halved
1/4 cup lemon juice
1/2 tsp ground cinnamon
Tuesday, May 28, 2013
CHOCOLATE AVOCADO PUDDING
1 ripe avocado
3 1/2 tbsp cocoa powder
1/3 cup coconut milk
2 tbsp maple syrup
- Using a blender, combine the avocado, cocoa powder, coconut milk and maple syrup until smooth. Refrigerate the mixture for 20 minutes.
- Spoon the pudding into 2 serving bowls and use your favourite topping (shredded coconute, berries, nuts, etc)
Monday, May 6, 2013
CHEESY MUSHROOM ENCHILADAS
1 lb white mushrooms, sliced
1/4 cup of EVOO
2 cups shredded cheese (I used goat cheddar but try monterey jack)
Salt, to taste
1 large white onion, chopped
2 tbsp chili powder
4 tsp ground cumin
1 can tomato sauce (15 oz), although homemade is best!
8- 6" soft corn tortillas
- Preheat the oven to 400F. Brush some olive oil in a 9 x 12 baking dish and set aside.
- In a large skillet, saute the mushrooms in 2 tbsp of olive oil over medium heat. Stir occasionally until the mushrooms are a lovely golden colour. (Approx 15 mins) Remove from the heat and toss them in a bowl with 1 1/2 cups of cheese. Season with salt and set aside.
- In the same skillet, cook the onion in the remaining olive oil over medium high heat, stirring until lightly golden. (Approx 6 to 8 mins). Add the chili powder and cumin and stir well for 2 minutes. Add the tomato sauce plus 1/2 cup water. Simmer until the sauce thickens.
- In the greased baking dish pour 1/3 cup of the tomato sauce in the bottom. Coat the tortillas in some sauce to make them pliable and to absorb the yummy flavours of the sauce. Place 1/3 cup of the mushroom mixture down the centre of the tortilla, roll up and place in the baking dish. Once you have repeated this with all 8 tortillas, top them with the remaining sauce and sprinkle the remaining cheese over top. Place into the heated oven and bake for 15 minutes, or until bubbly.