After making my lemon waffles with Spring fruit compote the other day, I had some cherries left and I also happened to have some yogurt to use up, so I decided that since I wanted something yummy for Sunday breakfast, baking a cherry yogurt loaf cake was just what had to be done!
Spring and Summer give us the best, sweetest, juiciest fruits of the whole year *double sigh* and since I didn’t want to miss on the fun, I came up with this quick compote of peaches, apricots and cherries and paired it with gluten free lemon waffles.
A while ago I discovered the magic that cashews can work whenever you need to cook something creamy, but dairy-free.
So far I had only used them in savory recipes with my easy cashew cheese sauce, but the other other day I decided to experiment with a sweet recipe.
Some mornings, especially when it’s cold and rainy outside, you wake up and you know you are going to need a comforting breakfast to start the day on the right foot and face all the work and errands and chores ahead.
These scrumptious creamy chocolate tarts have been a real unexpected hit!
After succeeding in making my gluten/dairy/egg-free version of the Italian “kissing” cookies Baci di Dama, I thought maybe I could use a similar dough to make mini tarts, or actually I was kind of obsessing over making them with chocolate and pear, because I LOVE pear and chocolate together. And I know I’m not alone here.
So here we are with the last of my three ideas for the holidays menu and I won’t hide it: as much as I love the two savory dishes I previously posted (creamy baked pasta and veggie casserole), I couldn’t wait to get to the dessert.
As it happens pretty much with every meal, that is. Sometime I would have dessert even after breakfast. Yes I’m that bad.
And the fact I love cakes and chocolate and citrus fruits and this one has them all in each bite, might have a lot to do with my enthusiasm for this recipe too.
But let’s get to chocolaty business, my dear:
As you can see from my previous post I have been experimenting with Aquafaba recently and when the other day I managed to get a fluffy batter out of it, I decided to use it to bake a simple cocoa cake.
Truth be told, I didn’t know what to expect. I was bracing myself for a total failure, like the cake wouldn’t cook and I’d witness some sort of sad soggy baked pudding in a pan, ready for its journey from the oven to the trash bin. But …
I deeply love when pear meets dark chocolate, it’s like a match made in heaven <3
So I thought I’d try experimenting with some muffins, but I wanted very chocolate-y muffins, you know, so much that one has to forget they are free-from a lot of stuff.
A while back my colleague brought to the office a delicious apple cake, a bit different from the usual, with little flour, lots of apple pieces and just the right hint of cinnamon. I asked her for the recipe, which was neither glutenfree, nor eggfree. So I thought: alright. Challenged accepted. *Mission Impossible’s theme playing in the background* (Yes my mind does these things sometimes, please bear with me)
So, Fall is literally a few hours away and I thought I’d welcome it with the recipe for apple and cinnamon pancakes 🙂
We start by mixing in a cup the flaxseed with the water and let it rest a few minutes until it gets a jello-ish look.
Then wisk it together with all the ingredients except the apple, which you will peel, remove the core and cut the apple into think discs.