BAKED OATMEAL

1 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut*
1 teaspoon cinnamon
½ teaspoon baking powder
A pinch of salt
1 cup fresh or thawed frozen raspberries
1 medium apple, peeled and chopped into bite-sized pieces
1 cup milk
1/3 cup plus 1 tablespoon maple syrup
1 egg
1 teaspoon vanilla extract
¼ cup sliced almonds, optional


Preheat the oven to 375 degrees Fahrenheit. Place the baking rack in the middle of the oven. Butter an 8×8 cake pan.

In a large bowl, combine the oats, coconut, cinnamon, baking powder and salt. Toss in the raspberries and chopped apple.

In a separate bowl, whisk together the milk, maple syrup, egg and vanilla extract.

Add the milk mixture to the oat mixture and lightly fold to moisten the oats. Transfer into the prepared pan. Scatter the sliced almonds on top, if using.

Bake until the surface is golden and the oatmeal looks almost as set as a cake, 30 minutes. Let it cool a little.

*If you don’t like coconut, use 1 1/3 cups oats instead of the suggested 1 cup oats and 1/3 cup coconut.

Serves 4 to 6

MOROCCAN CITRUS SALAD

1 large ruby red grapefruit
1 large navel orange
2 clementines
4 ounces Greek-style yogurt
1 tablespoon honey, plus more for drizzling
1/2 teaspoon orange blossom water
1/2 teaspoon ground cinnamon
1 tablespoon chopped pistachios


Using a sharp peeling knife, peel the oranges, grapefruit, navel and clementines, removing the peel, pith and skin. On a cutting board, slice the citrus crosswise into 1/4-inch rounds.

Layer the citrus on the serving plates, starting with a slice of grapefruit, followed by a slice of navel and Clementine.

Prepare the yogurt sauce by whisking the yogurt with honey and orange blossom water in a small bowl.

Top the layered citrus fruit with a dollop of yogurt sauce. Sprinkle liberally with cinnamon and chopped pistachios. Drizzle with a thin stream of honey.

Enjoy at room temperature.

Serves 4

STEWED CHERRIES & ALMOND GRANITA

For the cherries
2 cups cherries, stemmed
2 tablespoons agave syrup
2 tablespoons water
1 small cinnamon stick
¼ teaspoon almond extract

For the granita
2 ½ cups unsweetened almond milk
3 tablespoons agave syrup
1/8 teaspoon almond extract


To make the stewed cherries, place all the ingredients for the cherries in a medium saucepan.
Simmer over medium heat until the cherries are soft, 6 to 8 minutes. Let cool and refrigerate until serving time.

Combine the almond milk, agave syrup and almond extract in a rectangular plastic container fitted with a tight lid. Freeze for 2 hours.

Remove from the freezer and crush with a fork. Cover with the lid and freeze again for at least 2 hours.

At serving time, place the cherries in the bottom of a glass or bowl. Using a fork, crush the granita, making long vigorous raking motions. Spoon the crushed granita over the cherries.

Enjoy right away.

Serves 4

STRAWBERRY ALMOND FLAN

8 large strawberries, hulled and quartered
2 large eggs
4 tablespoons turbinado sugar, plus more for sprinkling
3 tablespoons almond meal
½ cup heavy cream
¼ cup milk
¼ teaspoon almond extract


Preheat the oven to 425 F. Place the baking rack in the middle of the oven.

Butter 4 (4-ounce) ramekins. Divide the strawberries among the ramekins.

In a large bowl, whisk the eggs and sugar together until smooth. Add the rest of the ingredients and whisk again to combine. Pour the custard mixture equally over the strawberries in the ramekins. Sprinkle with turbinado sugar.

At the time of baking, lower the oven temperature to 375 F. Place the ramekins on the oven rack and bake until set and golden, 20 to 25 minutes. Remove from the oven and let cool on a rack.

Enjoy at room temperature or cold.

Serves 4

ESPRESSO MASCARPONE-STUFFED DATES

12 Medjool dates, pitted
8 ounces mascarpone cheese
1 teaspoon agave syrup
3 teaspoons espresso or strong coffee
2 tablespoons shaved chocolate


Delicately clean the dates with a damp paper towel.

In a medium bowl, combine the mascarpone, agave syrup and espresso.

Stuff each date with about a tablespoon of the coffee flavored mascarpone.

Top with shaved chocolate.

WHOLE WHEAT APPLE CAKE

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.

Serves 8

Whole Wheat Apple Cake

SAFFRON YOGURT PARFAIT WITH STEWED FIGS

Yogurt
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…

Stewed Figs
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.

Serves 1

WHOLE WHEAT PEAR GALETTE

For the crust
2 cups whole wheat flour
2 tablespoons unrefined brown sugar
½ teaspoon salt
5 ounces cold butter, cut into small pieces
½ teaspoon pure vanilla extract
½ cup chilled water
Egg wash

For the fruit
2 to 3 medium red pears, cored, quartered and sliced lengthwise
1 tablespoon unrefined brown sugar

For the glaze
2 tablespoons maple syrup
1 tablespoon unsalted butter
¼ teaspoon ground cardamom


Combine the flour, salt and brown sugar in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the vanilla extract to the water and pour it in the food processor a little at a time pulsing until the dough appears moist enough to stick together. Transfer the dough to a bowl. Form the dough into a ball, cover it with plastic wrap and refrigerate 1 hour before use.

Preheat the oven to 400 degrees F.

Let the dough warm up at room temperature about 10 minutes before stretching it. Roll out the dough on a lightly floured surface into a 12 to 15-inch circle. Line a baking sheet with parchment paper and sprinkle it with brown sugar. Carefully transfer the dough circle onto the parchment paper.

Overlap the pear slices on the dough, starting in the center and working your way out into a rose pattern. Stop about 2 inches from the edges. Fold the edges of the dough over the outer rim of the fruit, pleating and pinching as necessary.

Warm the ingredients for the glaze on the stove or in the microwave for 30 seconds until melted. Stir and brush the pear slices.

Brush the crust edges with egg wash. Sprinkle the whole tart (crust edges included) with 1 tablespoon of brown sugar. Bake until the pears are soft and the dough golden brown and crusty, 45 minutes.

Let cool slightly before enjoying.

Serves 6

whole wheat pear galette

MOROCCAN SPICE-ROASTED CARROT & BLOOD ORANGE SALAD

2 cups small carrots (5 to 6 inches long), peeled and cut in half lengthwise
2 tablespoons olive oil
1 tablespoon brown sugar
Sea salt and ground black pepper, to taste
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
4 blood oranges
4 ounces fresh goat cheese, cut into small cubes
2 cups spinach leaves or arugula

Dressing:
Sea salt and pepper, to taste
Juice of half a lemon
3 tablespoons hazelnut oil


Preheat the oven to 400 degrees.

In a bowl, toss the carrots with oil. Spread them in a single layer on a baking sheet.

Combine the brown sugar, salt, pepper, cumin, cardamom, cinnamon and cayenne in a small bowl. Sprinkle the carrots with the spice mixture. Bake for 25 minutes or until tender in the middle and crispy on the edges. Let cool.

To cut the oranges into segments start by cutting the ends off the oranges, then cut away the peel and white pith. Over a plate, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to fall on the plate.

In a large bowl whisk together the ingredients for the dressing, gradually adding the oil. Toss in the spinach or arugula. Add the carrots, blood oranges and goat cheese. Toss lightly to combine.

Serve at room temperature.

Serves 3 to 4.

GRILLED MAPLE-GLAZED WATERMELON, OREGANO & FETA SALAD

5 watermelon slices, rinds removed

2 tablespoons maple syrup

1/2 teaspoon ground cardamom

3 ounces crumbled feta

2 tablespoons chopped fresh oregano, plus some whole leaves for garnish


Preheat the grill on high for 10 to 15 minutes.

Brush the watermelon slices with maple syrup and sprinkle them with cardamom on both sides. Grill the watermelon, 3 to 5 minutes per side or until grill marks appear.

Cut the watermelon into bite-sized cubes and place it in a large bowl. Add the feta and chopped oregano and toss.

Serve immediately, garnished with whole oregano leaves. Or chill the salad first, if you prefer.

Makes 2 plentiful servings.