MAPLE POTS DE CREME

1 1/2 cups heavy whipping cream

1/2 cup maple syrup

1/4 teaspoon salt

4 egg yolks

1/2 teaspoon vanilla


Preheat the oven to 300 degrees Fahrenheit. Place four ramekins in a baking pan.

Bring the cream, maple syrup and salt to a simmer in a medium saucepan over medium heat.

Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine mesh sieve.

Divide the mixture among the ramekins. Fill the baking pan with hot water until it comes halfway up the ramekins.

Bake for 50-60 minutes. Take the ramekins out of the baking pan and cool at room temperature. Cover the ramekins with plastic wrap and refrigerate.

Serves 4

Adapted from Eggs on Sunday

EGG-FREE, GLUTEN-FREE BROWN RICE PANCAKES

These brown rice pancakes are egg-free, gluten-free, enriched with flax seeds and most satisfying. The batter works great for waffles too. Simply top them with your favorite syrup and fruit, and enjoy!

¾ cup milk
½ cup plain yogurt
½ teaspoon vanilla extract
1 tablespoon agave syrup
1 cup brown rice flour
1/3 cup golden flaxseed meal
¼ teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon butter, divided into 6


Whisk together the milk, yogurt, vanilla extract and agave syrup.

Combine the flour with ground flax seed meal, salt, cinnamon and baking soda. Add them to the milk-yogurt mixture and whisk well to combine. (If the batter looks too thick, add extra milk a little at a time.)

Heat a skillet over medium heat. Melt 1/6 of the butter on the skillet and ladle batter onto it, spreading it slightly by twirling the pan. Cook a few minutes per side. When the edges look stiff and slightly browned, it is time to turn over the pancake. Repeat until you’re used all the batter.

Makes about 6

PECAN TORTE

2 cups shelled pecans
¼ teaspoon salt
1/2 cup honey
3 eggs
1 teaspoon vanilla extract


Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch springform or non-stick tart pan.

In a food processor, grind the pecans to a coarse meal.

In a large bowl, combine the ground pecans with salt. Whisk in the honey, eggs and vanilla extract until well combined.

Pour the batter in the prepared pan . Bake until set and lightly browned, 25-30 minutes.

Serves 8

CHOCOLATE GINGERBREAD SOUFFLE

For coating the ramekins
1 tablespoon unsalted butter, melted
¼ cup granulated sugar

For the soufflés
3 ounces good quality dark chocolate (60 or 70% cocoa)
2 tablespoons unsalted butter
1 tablespoon unsulphured molasses
¼ teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon ground cinnamon
A pinch of ground clove
3 egg yolks
4 egg whites
A pinch of cream of tartar


1 Preheat the oven to 375 degrees F.

2 Brush 4 small (3- to 4-ounce) ramekins with melted butter. Coat the buttered ramekins with granulated sugar by rotating the sugar around the bottom and sides. Tap out excess sugar.

3 Place the chocolate, butter, molasses, vanilla, ginger, cinnamon and clove in a large glass bowl. Microwave for 30 seconds. Stir and microwave for another 30 seconds until melted. Stir again to combine.

4 Stir the egg yolks, one at a time, into the chocolate mixture. The chocolate will turn a little thick and sticky.

5 Beat the egg whites with cream of tartar to soft peaks using an electric mixer with a whisk attachment. (Soft peaks means when you lift the whisk, the egg whites are starting to hold themselves but slowly fall back down after a second or two. Stiff peaks is when the egg whites hold themselves straight up without falling.)

6 Fold the egg whites into the chocolate mixture, a little at a time. Keep folding until the mixture is fluffy and has a light brown color but don’t over mix.

7 Divide the mixture among the 4 ramekins, filling them ¾ of the way up. Bake for 12 to 13 minutes until they’re nicely blown up. Do not open the oven during the baking process as that might prevent the soufflés from rising.

8 Serve immediately.

9 For a quick warm vanilla sauce to serve with the soufflés, simply melt vanilla ice cream until warm in the microwave or on the stovetop. Flavor it with a teaspoon of rum, if you wish. Poke a hole in the soufflé and pour in desired amount of sauce.

Serves 4

Gingerbread Soufflé

BAKED STUFFED APPLES

4 Gala, or other baking variety, apples
¼ cup chopped dates
¼ cup golden raisins
¼ cup chopped walnuts or pecans
1 tablespoon brown sugar
½ tablespoon ground cinnamon
1 tablespoon coconut oil or unsalted butter, divided in four
1 cup apple juice or cider


Preheat the oven to 400 degrees Fahrenheit.

Core the apples, making a hole about an inch wide, removing all seeds and leaving the bottom intact.

Combine the dates, raisins and walnuts with the brown sugar and cinnamon in a bowl.

Stuff each apple with the fruit and nut mixture and mound some on top. Place a quarter of the butter on each apple.

Place the apples and the apple juice in a rimmed baking pan pan. Cover with aluminum foil and bake for 30 minutes. Discard the foil. Baste the apples with the pan juices and bake for another 20 to 25 minutes.

Serve warm or cold with ice cream or whip cream.

Serves 4

PEAR CHOCOLATE ALMOND TORTE

3 ounces dark chocolate, coarsely chopped
4 tablespoons unsalted butter
¼ cup muscovado sugar
3 eggs, preferably at room temp.
¼ teaspoon almond extract
1 cup almond meal
¼ teaspoon baking powder
2 medium Bosc pears, halved lengthwise, cored, and cut into 1/8-inch slices

For the glaze
2 tablespoons warm honey


Butter an 8-inch non-stick tart pan. Place the baking rack in the middle of the oven. Preheat the oven to 350 degrees.

Melt the chocolate and butter in a large glass bowl in the microwave for 1 ½ minutes, at 30-second intervals.

Briskly whisk in the sugar, eggs and almond extract.

Combine the almond meal and baking powder, and whisk them into the mixture until you obtain a smooth batter.

Transfer the batter into the prepared pan. Fan out the pear slices on top.

Bake until set, for 20 minutes. Brush the pears with the warm honey glaze.

Let cool.

Serves 6

Pear chocolate amandine

BAKED QUINOA WITH CHARD & FETA

1 cup red quinoa (or another color)
2 cups water
2 shallots, minced
2 garlic cloves, minced
1 cup chopped Swiss chard
½ cup crumbled feta cheese
3 large eggs, beaten
2 tablespoons olive oil
1 teaspoon harissa or other hot sauce, optional
1 teaspoon baking powder
Fine sea salt and ground black pepper, to taste


Combine the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low, cover with a lid and cook for 15 minutes. Remove from the heat and let cool to room temperature.

Preheat the oven to 375 degrees Fahrenheit. Butter an 8 x 8-inch pan.

Place the cooked quinoa with the rest of the ingredients in a large mixing bowl. Stir well to combine. Pour the mixture into the prepared pan.

Bake the quinoa until set and somewhat crispy on the surface, 40 to 45 minutes. Let cool a bit before cutting.

Serves 6

SAVORY MOROCCAN CHICKPEA FLAN

This quiche-y chickpea dish is known as Karane in Morocco and mostly popular in the northern regions.

1 cup chickpea flour
1 ½ teaspoons sea salt
½ teaspoon garlic powder
1 ¾ cups water
2 large eggs
2 tablespoons olive oil
1 ½ teaspoons hot sauce —I used Sriracha

Ground cumin and chili powder, for serving


Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the chickpea flour, salt and garlic powder. Add the rest of the ingredients, whisking energetically until you obtain a very smooth, soupy batter.

Transfer the batter to an 8×8-inch pan. Bake 30 to 35 minutes until the flan is set. It is OK if the surface feels a bit soft and mushy; that’s how it’s supposed to be.

Sprinkle generously with ground cumin and chili powder. Serve immediately.

Serves 4 to 6

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

COCONUT CREAM TRIFLE

Macaroon layer
4 large coconut macaroons

Custard
1 ¼ cups whole milk
2 large egg yolks
2 tablespoons agave syrup
2 tablespoons cornstarch (or potato starch – kosher)
½ teaspoon coconut extract

Yogurt
1 ¼ cups Greek-style yogurt (I prefer Fage)
2 ½ tablespoons agave syrup
¼ teaspoon coconut extract

Topping
2 tablespoons freshly toasted shredded coconut


Chop the macaroons into ½-inch cubes. Set aside.

Heat the milk in a saucepan, but do not boil it. Place the yolks, potato starch (or cornstarch) and agave syrup in the bowl of an electric mixer. Whisk until smooth. Slowly add the warm milk to the egg mixture and continue whisking until well combined. Place back in the pan over very low heat, and stir constantly with a wooden spoon until the mixture thickens into custard. Remove from heat. Stir in the coconut extract. Let cool to room temperature.

In a small bowl, stir the yogurt, agave syrup and coconut extract until combined.

Assemble the trifles by dividing the chopped macaroons among four small dessert cups. Add a layer of custard. Finish with a layer of yogurt. Top with toasted coconut.

Refrigerate for 1 hour before eating.

Serves 3 to 4