DESCRIPTION
Celebrate North America’s native crops with this flavor-packed breakfast or side dish.
INGREDIENTS
- ½ cup chopped pecans
- 4 large sweet potatoes
- 2 cups fresh or frozen blueberries
- 2 tsp ground cinnamon
INSTRUCTIONS
- Preheat oven to 375o
- Wash sweet potatoes thoroughly. Pierce holes all over in the sweet potatoes with a fork and wrap each one with foil. Place on a baking sheet and bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the sweet potatoes are done, let them set for about 10 minutes to cool.
- Slice sweet potatoes in half length wise and use a fork to fluff up the potatoes.
- Top each sweet potato with blueberries, chopped pecans, and cinnamon. Drizzle with honey, if desired, and enjoy!
INGREDIENTS
- 5 1/4 ounces vegan chocolate
- 2 tsp coconut oil
For the filling:
- 2 1/4 ounces pistachio butter
- 1 tbsp agave syrup
- 1 tbsp protein powder (vanilla or natural)
- A handful of pistachios
Optional: sea salt
For the pistachio butter:
- 10 1/2 ounces shelled pistachios
INSTRUCTIONS
For the pistachio butter:
- Preheat the oven to 392 degrees Fahrenheit and place the shelled pistachios on a baking tray lined with baking paper.
- Roast the pistachios in the oven for 5 minutes and then leave to cool briefly.
- Place the roasted pistachios in a high-performance blender and blend until creamy.
Tip: The blending process can take a while, as the oils from the pistachios first have to be released to create a cream. If you don’t have a blender, you can also use ready-made pistachio butter.
For the pistachio protein cups:
- Finely chop the chocolate and then melt together with the coconut oil in a bain-marie.
- Line 8 muffin cases (made of paper or silicone) with about half of the melted chocolate and allow to set completely.
- Mix the pistachio butter with the agave syrup and protein powder to create a firm cream. Divide the cream into 8 equal parts and press one part each evenly into the chocolate-lined molds. Repeat the process with each part and then spread the remaining chocolate evenly into the molds.
- Sprinkle the pistachios over the cups, whole or chopped as desired, and leave to set in the fridge.
INGREDIENTS
- 1 3/4 ounces peanut butter
- 2 1/2 ounces pistachios
- 2 tbsp maple syrup
- 10 1/2 ounces skyr
- 3 1/2 ounces Greek yogurt
- 1 3/4 ounces dark chocolate
Optional: The protein content can be increased with whey protein powder. Simply add 2-3 tablespoons to the skyr mixture and stir in.
INSTRUCTIONS
- Mix peanut butter, 1 1/2 ounces pistachios, maple syrup, Skyr and yogurt in a food processor until creamy. Pour the mixture into ice cream molds and let freeze for at least 4 hours.
- Melt the chocolate and roughly chop the remaining pistachios. Remove the ice cream from the ice cream molds. Top with chocolate and pistachios and serve.
This cake is nuts—literally!
Ingredients
- 2 oranges, washed
- 1½ cups sugar
- 6 eggs
- 2½ cups almond or hazelnut meal
- 1 teaspoon baking powder
Topping
- 1/3 cup sugar
- 2 ounces water
- 2 cardamom seeds, optional
- Zest of 2 oranges
- 2 oranges, peeled and finely sliced (reserve juices)
- 2 ounces pistachios
- 2 ounces pecans (can substitute pine nuts or macadamias)
- ½ cup, plus 2 tablespoons Crème Fraiche, to serve
Instructions
- Bring a large pot of water to boil, add oranges and simmer for 2 hours. Remove oranges, allow to cool. Cut oranges into chunks, removing seeds, and place in a blender. Puree, including skin, until smooth. This can be done a day ahead of time if desired.
- Preheat oven to 320°F. Grease a springform 8–9-inch cake tin and line base with baking paper.
- Beat eggs and sugar until pale golden and creamy. Fold ¼ of the egg and sugar mixture into the orange purée. With a spatula, fold in combined almond meal and baking powder gently (do not deflate) to combine. Next, add half of the remaining egg mixture until mostly combined and then fold in the remaining.
- Spoon into prepared tin and bake in center of oven for 1¼ hours or until a skewer inserted in the center comes out clean.
- Allow to cool in pan on a wire rack, then run a knife around the edge before turning out of pan. Cool completely and store in a sealed container for up to a week.
- To make topping, place sugar and water in a small saucepan and stir to dissolve sugar. Allow to come to a simmer, then add cardamom seeds and cook until syrup is golden. Add oranges with any juice and cook for 2-3 minutes.
- Bake nuts in a 350°F oven for 6-7 minutes until golden. Place oranges in a bowl with any syrup and gently stir in the nuts.
- To serve, place a slice of cake on plates, top with caramelized orange nut mixture, orange zest and a spoon of Crème Fraiche.
