Ingredients

2 cups buttermilk
2 cups flour
3 tsp baking powder
1 tsp salt
2 egg yolks
3 egg whites
3 tbsp shortening

Directions

In a standing mixer beat egg whites until they form stiff peaks, set aside.

In a large bowl whisk together buttermilk, egg yolks, and shortening.

In a medium sized bowl sift flour, baking powder, and salt together.

Add dry ingredients to wet ingredients and mix until everything is incorporated, it is okay if there are lumps.

Fold egg whites into pancake batter.

In a skillet set over medium low heat spoon pancake batter into skillet and top with caramelized apples and then spoon more batter over to cover the apples.

Cook pancake until tiny bubbles start to form at the surface, flip.

Cook on other side for about 3 minutes or until golden brown.

Top with maple syrup, cinnamon sugar and more caramelized apples.

Ingredients

4 cups large flake oats
2 cups walnuts
2/3 cup sunflower seeds
1/2 cup wheat germ
1/2 instant skim milk powder
1 tbsp. cinnamon
3/4 cup honey
1/2 cup vegetable oil
2 tsp. Madagascar Bourbon vanilla
1/2 cup raisins
1/2 cup dried blueberries (you can use whatever dried fruit you like)

Directions

Preheat oven to 300°F.
Combine dry ingredients in a large bowl.
Heat honey, oil, and vanilla in a medium sized sauce pan on the stove until all ingredients are well combined.
Add oil mixture to dry ingredients and stir until everything is well coated.
Spread on a rimmed cookie sheet and bake for 30 minutes.
Remove pan from the oven sprinkle with raisins and dried blueberries.
Allow mixture to cool.
Store granola in an airtight container for up to 2 weeks.

Ingredients

300 grams milk chocolate
125 grams butter
150 grams sugar
6 eggs separated
3 Tbsp Mexican Vanilla extract
1 cup finely chopped hazelnuts (roasted)

Directions

Preheat the oven to 350°F.

Melt the butter and chocolate in a bain-marie. Whip the egg yolks with 100 grams of sugar until pale yellow in colour and you can make ribbons with the batter. Mix the melted chocolate into the yolk mixture and add the vanilla extract and chopped hazelnuts. Beat the egg whites and 50 grams of sugar until they are stiff. Fold the egg whites into the chocolate mixture and pour into a buttered and floured spring form pan. Bake for 30 mintues at 350°F and 10 minutes at 250°F. Allow to cook completely before removing from the pan. Dust with cocoa powder and serve at room temperature.

Apple Cake with Crackly Meringue

Ingredients

2 cups plus 2 Tbsp all purpose flour
1 1/2 cups plus 2 Tbsp sugar
1 tsp cinnamon
6 ounces cold unsalted butter cut into small pieces
3/4 cups buttermilk
2 large eggs
1 tsp vanilla extract
1 Tbsp baking powder
2 large apples, cut into small pieces (I used Macintosh but Granny Smith would also work well)
1 large egg white
pinch of salt

Directions

Preheat the oven to 350°F.

Grease a 9 inch spring form pan. In a large bowl use a pastry cutter to cut together 2 cups of flour, 1 1/2 cups sugar, cinnamon, butter, and salt until crumbly. Remove 1 cup of the mixture and press it into the bottom of the pan to form a crust. Make a well in the remaining crumbs and add the buttermilk, eggs, vanilla, baking powder and the remaining 3 Tbsp of flour. With a whisk blend the mixture well without incorporating the crumbs. With a spoon stir in the crumbs until well blended, but still lumpy. Fold in the apples and spread in the pan on top of the crust.

In a bowl beat the egg white until foamy. Beat in the remaining 2 tbsp of sugar and beat until the soft peak stage. Spread over top of the batter.

Bake for 50-60 minutes, or until cake tests done in the center.

Cool for 30 minutes and remove spring form sides to finish cooling.

Serve at room temperature with whipped cream.

Strawberry Mascarpone Gelato

Ingredients

3 cups heavy cream
1/2 cup honey
1 cup mascarpone cheese
1 fresh vanilla bean or vanilla bean paste
1 1/2 cups finely chopped strawberries

Directions

Place cream, mascarpone, and honey into a medium saucepan. Add the vanilla bean seeds or vanilla bean paste. Bring mixture to a simmer over medium low heat, whisk until all the ingredients have dissolved and the mixture is hot and smooth. Remove from heat.

Place the mixture in a metal bowl and chill for at least 4 hours in the fridge. Transfer the mixture to an ice cream maker and follow manufactures instructions. When ice cream is finished remove from the ice cream maker and stir in the strawberries, transfer to a freezer safe container. Serve on its own or as a garnish for a cake or tart.

Italian Strawberry Tart

Ingredients

1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
6 Tbsp unsalted butter, softened
3/4 cups sugar
2 eggs
2 Tbsp whole milk
2 pints strawberries (hulled and cut into slices)
2 Tbsp vanilla extract
1 Tbsp sugar
1 cup mascarpone cheese
1 tsp vanilla extract
1/4 cup sugar
1 cup fresh whipped cream

Directions

Preheat the oven to 350°F. Lightly grease a spring form pan.

In a bowl mix together the flour, baking powder, salt, and cinnamon and set aside.

In a separate bowl beat the butter and sugar together until pale yellow in colour and fluffy. Add the eggs and milk. Add the dry ingredients to the egg mixture and stir by hand until everything is just combined, do not over mix.

Spread the mixture into the prepared pan. Press the sliced strawberries lightly into the dough in a circular pattern of 4-5 rings.

Bake for 30 to 35 minutes or until a cake tester inserted into the center comes out clean.

In a standing mixer combine the mascarpone, heavy whipping cream, vanilla, and sugar. Beat until the mixture is smooth and stiff peaks form.

Serve the tart at room temperature with a dollap of the mascarpone whipped cream. Enjoy!

Recipe adapted from Planet Organic

makes about 24 cookies

Ingredients

2 1/4 cups Quick Cooking Oats
2 cups All-Purpose Flour
1 cup Sunflower Seeds
3/4 cup + 2 tbsp Pumpkin Seeds
1/2 cup Shredded Coconut, unsweetened
1/4 cup Flax Seeds
1 cup Granulated Cane Sugar
1 tbsp Cinnamon, ground
2 1/4 tsp Sea Salt
1 3/4 cups Dark Chocolate Chips
1 1/4 cups Raisins
1/4 cup Water
1/4 cup Blackstrap Molasses
3/4 cup Canola Oil
1 cup Almond or Cows Milk

Preheat oven to 350˚F.  Line baking trays with parchment paper or lightly grease.  In a large bowl, combine dry ingredients, everything from oats to raisins. In a separate large bowl, combine wet ingredients, everything from water to almond or cows milk.

Add wet ingredients to dry ingredients and mix slow at a low speed (or by hand) until just combined.  Do not over mix.

Portion cookie dough using a 1/3-cup measure and place onto lined baking tray.  Gently flatten cookies before baking.  Bake for 24 minutes or until lightly browned.