Skip to main content

Featured

Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
Post a Comment
Read More...

Lentil, Sweet Potato & Coconut Curry (Vegan)

This was one of the most delicious vegan recipes I've made so far. And it's too easy! It doesn't take long to put this together. I prefer the dried lentils over the canned ones, but I suppose you could use canned if you wanted to. Just skip the part where you boil the lentils for 20 minutes.


Lentil, Sweet Potato & Coconut Curry
Adapted from Detoxinista 
Makes 4 servings

Ingredients
  • 1 1/2 tablespoons coconut oil
  • 1 cup diced onion
  • 1 cup dried lentils (I used black)
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon mild curry powder
  • 1 teaspoon ginger powder
  • ½ teaspoon pink salt
  • ½ teaspoon black pepper
  • 3 1/2 cups vegetable broth
  • 1 medium sweet potato, cubed
  • 1 large carrot, diced
  • 1-2 cups chopped kale
  • 1/2 cup coconut milk
  • 2 cups cooked millet (quinoa or rice)
Directions
  1. Sauté the onion in coconut oil over medium heat until it turns golden.
  2. Stir in the lentils and spices, followed by the broth. Simmer for about 20 minutes or until the lentils are almost done.
  3. Next, add the potato and carrot and simmer again until the lentils and vegetables are tender. Another 5-10 minutes.
  4. Stir in the kale. It will only take a minute or two to wilt.
  5. Stir in the coconut milk and allow the whole thing to heat through.
  6. Serve over your favourite grain. Any left-overs are great for lunch the next day, just store the curry and the grains separately.
Email Post

Comments

Post a Comment

Popular Posts