Raspberry Ricotta Cheesecake

Serves 6.

Preheat oven at 350 F.

In a large bowl, mix together until smooth and creamy:

- 1 tub (~ 425 g) ricotta cheese

- 1 cup Balkan style (Greek) yogurt

and then add and mix well:

- 1/3 cup agave syrup

- 1/3 cup whole wheat flour

- pure vanilla extract

- cinnamon

- 2 eggs

- 1/2 cup raspberries

Pour batter into a 9 in (23 cm) round cake pan lined with parchment paper and buttered.

Bake for ~ 45-50 min. When done, remove from oven and let cool completely in pan. 

Nutrients per 1 of the 6 servings: Calories: 248, Total Fat: 11.2g, Saturated Fat: 6.6g, Trans Fat: 0g, Cholesterol: 112 mg, Sodium: 216mg, Total Carb: 26.5g, Dietary Fiber: 1.4g, Sugars: 17.3g, Protein: 11.4g

Vitamin A: 9%, Vitamin C: 4%, Calcium: 18%, Iron: 3%

Red Rice & Apple Pudding

6 servings featuring winter's awesome trio: cinnamon, vanilla and apple.

Preheat oven at 350 F.

In a large bowl add 3 cups cooked red rice.

In a medium bowl, mix together:

- 1/2 cup heavy cream

- 1 whole egg

- 1/3 cup agave syrup

- cinnamon

- pure vanilla extract

- 1 apple (grated, skin on)

Pour the mixture over the rice and mix well. Spoon everything into a buttered porcelain quiche pan (or parchment paper lined loaf pan) and bake for ~ 35-40 minutes, until set.

Let cool completely before cutting.

Nutrients per 1 of the 6 servings: Calories: 181, Total Fat: 1.9g, Saturated Fat: 0.7g, Trans Fat: 0g, Cholesterol: 37mg, Total Carbs: 38g, Dietary Fiber: 2.1g, Sugars: 4g, Protein: 5g

Vitamin A: 2%, Vitamin C: 2%, Calcium: 3%, Iron: 3%

Chocolate Souffle

Makes 3. Very rich dessert - practice moderation!

Preheat oven at 325 F.

In a medium sauce pan over the stove top add together:

 - 1/2 cup heavy cream

- 2 tbsp agave syrup

- 2 tbs whole wheat flour

- 2 tbsp unsalted butter

Cook and stir for about 1-2 minutes until thickens. Remove from heat and add:

- 2 oz melted (organic) unsweetened or semi-sweet chocolate

Set aside.

Separate 2 large eggs.

Beat egg whites with an electrical mixer in a small bowl until stiff peaks form.

Once the chocolate mixture has cooled down, add the egg yolk, stirring gently.

After adding the egg yolks, incorporate the egg whites and mix gently just until blended.

Pour mixture evenly in 3 ramekins, place the ramekins into a baking pan. Carefully pour enough boiling water into the baking pan to come one third up sides of ramekins.

Bake for ~ 35 minutes or until centres are set.

Nutrients per 1 serving: Calories: 399, Total Fat: 30.4g, Sat Fat: 18.6, Trans Fat: 0g, Cholesterol: 214mg, Sodium: 69mg, Total Carbs: 24.6g, Dietary Fiber: 1.8g, Sugars: 8.4g, Protein: 6.1g

Pumpkin Pancakes

 

Can't really think of a better way to start my Sunday - 6 warm and fluffy pancakes towered up on a blue plate, waiting for us to just dig in.

In a large bowl, mix together:

- 2/3 cup plain yogurt (Balkan style)

- 1/3 cup pureed pumpkin

- 2 tbsp agave syrup

-  1 whole egg

Then add:

- 2/3 cup whole wheat flour

- 1 tsp baking powder (magic powder)

Do not overmix!

Heat a lightly oiled pan over medium heat. Pour ~ 1/4cup of the batter into the pan and cook for about 3 minutes, until bubbles start to form and the bottom is golden brown. Flip over to the other side and cook for another 1-2 minutes, until lightly browned.

Repeat with the remaining batter.

Nutrients per 1 of the 6 pancakes:  Calories: 112, Total Fat: 3g, Saturated Fat: 1.2g, Trans Fat: 0g, Cholesterol: 39mg, Sodium: 30mg, Total Carbs: 18.8g, Dietary Fiber: 2.2g, Sugars: 1.2g, Protein: 4.1g
Vitamin A: 41%, Vitamin C: 1%, Calcium: 4%, Iron: 5%

Vanilla Bites with Sour Cherry Icing

Yummy cuteness! Recipe yields 48 bites.

For the vanilla bites:

Preheat oven at 350 F.

In a large bowl, mix until fluffy:

- 1/2 cup butter

- 1/2 cup agave syrup

To the same bowl, add mixing well after each addition:

- 3 whole eggs

- 1/4 cup heavy cream

- pure vanilla extract

- 1 1/2 cup whole wheat flour

- 1 tsp  baking soda

Pour the batter into a parchment lined 8 inch square baking pan and bake for 30 minutes.

Let cool before cutting into (48) bite size pieces.

For the sour cherry icing:

 In a medium bowl add:

- 1/2 tub (~ 225 g) mascarpone cheese

- 2 tbsp agave syrup

- 1/2 cup sour cherries (pitted)

Mix with an electrical mixer on medium to high speed until peaks form.

Nutrients per 1 of the 48 vanilla bites with icing: Calories: 72, Total Fat: 4.7g, Saturated Fat: 2.6g, Trans Fat: 0g, Cholesterol: 25 mg, Sodium: 7mg, Total Carbs: 6.4g, Dietary Fiber: 0.5g, Sugars: 3.5g, Protein: 1.3g

Vitamin A%: 3%, Vitamin C: 0%, Calcium: 1%, Iron: 1%

 

3 Layers Cake

 

This might not be the most gorgeous looking cake in the world, but it's rich, and moist - pure decadence. This cake is more of a celebration and special occasions cake rather than an everyday treat.

From bottom to top, starts with a brownie layer, continues with a coconut layer and ends with a blondie one. Recipe makes 24 squares.

Preheat oven at 350 F.

In a large bowl mix together:

- 1/2 cup butter cut in small pieces (at room temperature)

- 3 whole eggs

- 1/2 cup agave syrup

- pure vanilla extract

- 3/4 cup whole wheat flour pre-mixed with 1 tbsp baking powder

Mix well and divide batter in half for layer 1 (brownie layer) and 3 (blondie layer).

Layer 1:

Add 3 oz melted semisweet (or unsweetened) chocolate to half of the batter and mix until well combined.

Layer 2:

In a medium bowl mix with the electrical mixer until fluffy:

- 1/2 tub ~ 225g mascarpone cheese

- 1/2 cup agave syrup

- 1/2 cup unsweetened shredded coconut 

Layer 3:

Do not add anything to this other half of the batter - this will be the blondie layer.

Assemble the cake before baking, as follows:

Pour layer 1 into a 5 x 9 inch baking pan lined with parchment paper and refrigerate for ~ 10 minute.

After 10 minutes, pour layer 2 over layer 1 and spread evenly. 

Pour layer 3 over layer 2 and spread evenly without applying to much pressure.

Bake for ~40 minute until set. Let cool before cutting into squares.

Double Chocolate Mascarpone Cake

January chocolate cravings found their ways into February.

Preheat oven at 350 F.

In a large bowl, melt

- 3 oz semisweet or sugar-free chocolate
- 1/2 cup unsalted butter, cut into pieces

When completely melted, remove from pan, add in this order and mix well after each addition:

- 1/2 cup agave syrup
- pure vanilla extract
- 3 large eggs
- 3/4 cup whole wheat flour mixed with 1 tsp baking powder


Pour the batter into a parchment paper lined 8 in. (20 cm) square pan.
Bake for ~ 30 min.

 Let cool and cut in half.

For the chocolate mascarpone cream filling:

Melt 5 oz (140 g) semisweet chocolate and mix with 1/2 tub (~ 225 g) mascarpone cheese and 1/3 cup agave syrup. Use an electrical mixer and mix until fluffy.

Spread 1/2 of the chocolate cream over one of the two halves of the cake and sandwich the layers together. Pour the remaining chocolate cream on top and on the sides, spreading evenly.

Chill in the fridge before cutting in slices (~10 to 16, depending on thickness) to let the cream set. 

Nutritional info per 1 slice: some things are better left unsaid. 

Bittersweet Chocolate Tart

Blaming the long nights of January for my chocolate cravings. This tart came out so rich that cured them all - such a treat!

Makes 8 servings. Preheat oven at 350 F.

For the base:

In a bowl, mix together:
- 1 & 1/4 cup dark rye flour
- 1/4 cup butter
- 1 tbsp agave syrup
 

Add 3-4 tbsp ice cold water and mix into a dough.
Shape dough into a ball and place in the middle of a tart pan.
Stretch the dough to match the tart pan shape by pressing it firmly with your fingers.
Set aside.

For the filling:
 

In a large bowl, add in this order and mix well:
- 2 whole eggs
- 1/2 cup agave syrup
- pure vanilla extract
- 1/2 cup plain yogurt (Balkan style)
- 8 oz unsweetened chocolate chips  (melted).
 

Pour the chocolate mixture into the tart shell and bake for ~ 35-40 minute until set. Let cool before cutting.
 

Nutrients per 1 of the 8 servings: Calories: 352, Total Fat: 17.2g, Saturated Fat: 8.9g, Saturated Fat: 0g, Cholesterol: 70mg, Sodium: 36mg, Total Carb: 48.9g, Dietary Fiber: 3.1g, Sugars: 15.6g, Protein: 6.1g
Vitamin A: 7%, Vitamin C: 1%, Calcium: 4%, Iron: 8%

Raspberry Sauce

Combine in a saucepan:

- 1 bag frozen raspberries (600g)

- 1/2 cup agave syrup

- pure vanilla extract

Bring to a boil, then simmer, stirring often, until a thick consistency is reached (keep in mind the sauce will thicken further as it cools).

Use a fine sieve to strain and remove the seeds.

One bag (~600 g) frozen raspberries yields 1 cup of sauce.

 The sauce is amazing over ice cream, soufflés, pies, puddings, and so on. Here's today over a slice of my Upside Down Pear Cake. 

If any sauce left - can be refrigerated for up to 2 weeks.

Citrus and Dates Squares

Makes 16 squares that instantly satisfy any stubborn sweet tooth. And any sour tooth. And any sweet&sour tooth.

Preheat oven at 350 F.

In a large bowl mix together:

- 1 whole egg

- 1/3 cup vegetable oil

- 3/4 cup agave syrup

- pure vanilla extract

- juice from 1 orange and 2 lemons

- 4 Medjool dates finely chopped

In a medium bowl mix:

- 2 cups whole wheat flour

- 1 tsp baking powder

- 1 tsp baking soda

Add dry ingredients to liquid mixture and mix well. Do not over mix.

Pour batter into a 9 inch square baking pan lined with parchment paper.

Bake for 30 minutes. Let cool before cutting into squares.

Nutrients per 1 of 16 pieces: Calories: 150, Total Fat: 4.9g, Saturated Fat: 0.6g, Trans Fat: 0g, Cholesterol: 13mg, Sodium: 5mg, Total Carbs: 26g, Dietary Fiber: 2.2g, Sugars: 4.4g, Proteins: 2.6g

Vitamin A: 1%, Vitamin C: 6%, Calcium: 1%, Iron: 4%

Banana Muffins with Dried Apricots

For 12 muffins:

Preheat oven at 350 F. Line a 12 muffin pan with paper liners.

In a large bowl add the following, mixing well after each addition:

- 1 whole egg

- 1/4 cup agave syrup

- pure vanilla extract

- 1/3 cup vegetable oil

- 1 1/2 cup whole wheat flour (pre mixed with 1 tsp baking powder & 1 tsp baking soda)

- 3 ripe bananas (pureed)

- 5 dried apricots, finely chopped

Do not overmix! Scoop the batter into the prepared muffin pan and bake for ~ 25 minutes. 

Nutrients per 1 of the 12 muffins: Calories: 165, Total Fat: 6.6g, Saturated Fat: 0.9g, Trans Fat: 0g, Cholesterol: 18mg, Sodium: 7mg, Total Carbs: 25.1g, Dietary Fiber: 2.8g, Sugars: 5.2g, Protein: 2.9g

Vitamin A: 5%, Vitamin C: 5%, Calcium: 1%, Iron: 5%

Dried Apricots and Dates Oat Bars

Morning energy and flavor!

Preheat oven at 325 F.

In a large bowl, add together, mixing after each addition:

- 1/2 cup butter (melted)

- 1/2 cup agave syrup

- pure vanilla extract

- cinnamon

- 3 cups rolled oats (old fashion, not quick or instant)

When well combined, fold in:

- 1/3 cup dried apricots (~ 6 pieces) finely chopped

- 1/3 cup dates (~ 4 Medjool dates) finely chopped

Transfer the mixture in a 9 inch square pan lined with parchment paper. Press down firmly against the bottom of the pan (with your hand or using the side/bottom of a cup).

Bake for ~ 30 minute, until golden.

Cool completely in pan or on wire rack before cutting into bars.

Nutrients per 1 of the 20 bars: Calories: 115, Total Fat: 5.2g, Saturated Fat: 2.9g, Trans Fat: 0g, Cholesterol: 12mg, Sodium: 2mg, Total Carbs: 16.7g, Dietary Fiber: 1.3g, Sugars: 4g, Protein: 1.6g

Vitamin A: 3%, Vitamin C: 1%, Calcium: 1%, Iron: 2%

Peanut Butter Loaf with Chocolate Chips

Nothing makes one feel more at home after trading the Canadian snow for Texan sun over the winter holidays than the smell of fresh baked loaf. Peanut butter loaf. With chocolate chips.

Super easy to make, yields 20 slices.

Preheat oven at 350 F.

In a large bowl, add the ingredients in this order, mixing well after each addition:

- 1/3 cup (organic) smooth peanut butter

- 1/3 cup agave syrup

- 1 1/2 cup buttermilk

- pure vanilla extract

- 1 3/4 cup  whole wheat flour

- 1 tsp baking powder

Mix until smooth. Fold in 1/2 cup unsweetened (or semi-sweet organic) chocolate chips.

Pour batter into a parchment paper lined loaf pan and cook for 50-60 min, until the top is golden-brown.

Nutrients per 1 of the 20 slices: Calories: 111, Total Fat: 4.2g, Saturated Fat: 1.7g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 6mg, Total Carbs: 16.9g, Dietary Fiber: 1.9g, Sugars: 4.2g, Protein: 3.4g

Calcium 3%, Iron: 5%

Raspberry Coconut Bars

Makes 24 bars.

Preheat the oven at 350F and butter a 20 inch square baking tray.

In a big bowl add together and mix all at once:

- 3/4 cup butter

- 2 cups whole wheat flour

- 1 tsp baking powder

- pure vanilla extract

- 1/2 cup agave syrup

Mix until butter is evenly distributed, the batter will be crumbly. 

Set aside ~ 1/3 cup of the mixture and mix with 1/2 cup unsweetened shredded coconut meat.

To the remaining mixture add 1 egg and mix well - the batter won't be very smooth.

Spread the batter over the base of the baking tray in an even layer.

Add 2 cups raspberries (fresh or frozen).

Sprinkle with the coconut mixture and bake for 45-55 minutes, until firm.

Cut in 24 bars.

Nutritional info per 1 of the 24 bars: Calories: 122, Total Fat: 7.3g, Saturated Fat: 4.7g, Trans Fat: 0g, Cholesterol: 24mg, Sodium: 4mg, Total Carb: 14.3g, Dietary Fiber: 1.8g, Sugars: 0.8g, Protein: 1.9g

Vitamin A: 4%, Vitamin C: 3%, Calcium: 1%, Iron: 3%

For the vegan version (or a just lighter version) of these bars use:

* vegetable oil instead of butter

* 1/4 cup apple sauce/apple puree instead of 1 egg

St. Nick's Chocolate Cookies (vegan)

Perfect for waiting for St. Nicholas on this snowy December Sunday.

Makes 50 cookies in no time.

Preheat oven at 350 F.

In a large bowl, add together and mix well after each addition:

- 3 cups whole wheat flour

- 3/4 cup unsweetened cocoa powder

- 1 tsp baking powder

- 1 cup vegetable oil

- 1 cup (filtered) water

- 1/2 cup agave syrup (you can add more if you prefer really sweet cookies)

Use a cookie scoop, tablespoon or cookie cutter to produce consistently sized cookies of desired shapes. Place them onto an ungreased cookie sheet and bake for 10-13 minutes.

Nutrients per 1 of 50 cookies: Calories: 80, Total Fat: 5.1g, Saturated Fat: 0.7g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Total Carb: 9g, Dietary Fiber: 1.6g, Sugars: 0.1g, Proteins: 1.4g

Calcium: 1%, Iron: 3%