1 stick (4 oz) unsalted butter, softened
½ cup and 2 tablespoons agave syrup
1 teaspoon vanilla extract
3 large eggs
1 cup and 2 tablespoons whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large apples, cored, peeled and cut into 1/2-inch cubes
Preheat the oven to 350 degrees Fahrenheit. Line an 8- to 9-inch pan with parchment paper.
Using an electric mixer mix the butter, agave syrup, and vanilla until well combined. Add the eggs and mix again.
Combine the flour, baking soda, cinnamon and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth and homogenous.
Fold in the apple cubes.
Pour the batter in the prepared pan. Bake until the cake is set and slightly browned, about 35 minutes. Cool before unmolding.
1 (15-ounce) can no-salt-added black beans, drained and rinsed
1/4 cup cocoa powder
3 large eggs
1/3 cup melted butter
2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup brown sugar
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350°F. Butter an 8-inch square baking pan.
Place the black beans, cocoa powder, eggs, butter, vanilla, salt and sugar in the bowl of a food processor and process until puréed. Stir in the chocolate chips. Transfer the batter to the prepared pan. Bake the brownie until a toothpick comes out clean, 30 to 35 minutes. Cool and cut into squares.
Serves 6 to 8
Adapted from wholefoodsmarket.com
15 saffron threads, crushed
2 tablespoons very hot milk or water
¾ cup Greek-style yogurt
1 ½ tablespoons maple syrup, plus more for drizzling
Optional toppings: fruit, sliced almonds, pistachios, pumpkin seeds…
¼ cup water
1 tablespoon honey
½ teaspoon lemon juice
½ cup dried Turkish figs
Place the crushed saffron and hot milk in a bowl. Let steep for 10 minutes. Add the yogurt and maple syrup and stir well until the ingredients are combined into a homogeneously yellow and creamy mixture
To make the stewed figs, bring the water, honey and lemon juice to a boil in a small saucepan. Add the figs and cook over medium-low heat until soft and plump, 10 to 20 minutes, depending on the softness of the figs. Let the figs cool. Cut them in half lengthwise.
Top the yogurt with cooked figs. Finish off with a drizzle of maple syrup and crushed nuts.
Similar to arepas, these cakes are known as harsha in Morocco. They are served for breakfast or snack, typically warm with honey or jam.
2 cups semolina (or cornmeal for GF)
1 ½ tablespoons brown sugar
¾ teaspoon salt
¼ teaspoon baking powder
¾ stick (6 tbsps) unsalted butter, at room temperature
¾ cup buttermilk or milk
Preheat a cast iron skillet over medium heat.
Combine the dry ingredients (first four) together in a large mixing bowl.
Work the butter into the semolina or cornmeal with your fingers until it appears like wet sand.
Slowly mix in the buttermilk or milk to moisten the cornmeal or semolina.
Gather the dough and spread it on a flat surface, about ½-inch thick. Cut circles using a cup or biscuit cutter. Carefully transfer the harcha discs to the skillet using a spatula. Cook the harcha over low heat 5 to 8 minutes per side, or until cooked throughout and brown spots have formed on the surface .
Makes 6 cakes