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Whole Grain Orange Waffles

This post is sponsored by Tropicana Canada. I have partnered up with Tropicana Canada to bring you delicious new recipes that will highlight the goodness of cooking and baking with Tropicana Pure Premium® Orange Juice and how I enjoy it in my daily life.

Waffles are a weekend treat at home and we love gathering around for big brunches with everyone. From sweet to savory, the options are endless. We love these whole grain waffles because they’re a healthy alternative as they’re made with whole wheat flour and our favourite Tropicana Pure Premium Orange Juice.

I feel better knowing I’m feeding my family a healthier option with the addition of Tropicana Pure Premium Orange Juice as it includes two servings of fruit per cup and we get the additional vitamin C and potassium in our waffles.

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But who are we kidding? I love orange juice and any way that I can incorporate it into my meal, I will. My two-year-old daughter will devour an entire waffle for breakfast and I don’t feel guilty serving them to my kids.

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Crowned with our favourite toppings, they’re the perfect cozy weekend brunch meal. To make it even more fun, I like to set up a mini fruit bar station for my kids that includes various berries, sliced oranges, nuts, whipped cream and maple syrup. And of course, we cannot forget the dusting of icing sugar that crowns the top!

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I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

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Whole Grain Orange Waffles Recipe

Makes 6 Waffles

Ingredients:

1 1/2 Organic Whole Wheat Flour

2 tblsp buttermilk powder

½ tsp kosher salt

¼ tsp ground vanilla bean

¼ tsp ground cinnamon

1 ¼ tsp baking powder

¼ tsp baking soda

3 tblsp raw sugar

¾ cup Tropicana Pure Premium Orange Juice

1 large free range egg

3 tblsp unsalted butter, softened or melted

Toppings:

Fresh berries

Whipped cream

Icing sugar

Maple Syrup

Directions:

  1. In a high-speed blender mix all the ingredients in the order listed and mix on medium-high for 1 minute or until the ingredients are combined. Set aside.
  2. Preheat your waffle iron
  3. Add enough batter to the hot waffle iron (approximately ¾ cup) and cook until nice and golden.
  4. Transfer to a cooling rack and continue making the rest of the waffles
  5. Transfer one waffle to a plate and top with your desired toppings such as mixed berries, maple syrup and finish with whipped cream and a dusting of icing sugar.

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Orange Tea Cakes

This post is sponsored by Tropicana Canada. I have partnered up with Tropicana Canada to bring you delicious new recipes that will highlight the goodness of cooking and baking with Tropicana Pure Premium® Orange Juice and how I enjoy it in my daily life.

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I am a big advocate of orange juice, always have been. Not only do I love the refreshing taste but I enjoy the immense benefits it brings such as a daily dose of vitamin C. A lot of love into a 250ml glass of 100% Tropicana Pure Premium® Orange Juice. Each glass contains:

  • Two servings of fruit
  • Full day’s supply of Vitamin C
  • As much potassium as a medium banana

I have been buying Tropicana Pure Premium® Orange Juice for myself and my family for as long as I can remember as it is apart of our healthy diet. I never realized all the added benefits I was getting as we primarily drink it because it tastes good – the additional benefits are a bonus!

I love incorporating ingredients that I trust into my cooking and baked goods and this new recipe for Orange Tea Cakes is no exception. It’s delicious, straightforward and requires little fuss or expertise. As these are petit fours, you can be creative with your choice of molds. I have used mini madeleine molds, but you can also use mini savarin ring molds as well as mini muffin tins.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next cookie exchange or holiday brunch, they’re sure to become your new holiday favourite, get the recipe below.

Orange Tea Cakes Recipe

Makes approximately 25 mini cakes

orange tea cakes

Ingredients:

1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1/4 tsp ground vanilla bean or extract
zest of 1 small orange
1/3 cup Tropicana Premium Orange Juice
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
Confectioner’s sugar for dusting

Instructions:

Preheat the oven to 350F Line a mini madeleine pan or mini muffin tray with butter. If using silicone bakeware, do not coat with butter, but place silicone moulds over a baking sheet for the oven. Best eaten on the day they’re baked.

  1. In a small bowl, combine the flour, baking power, and salt. Set aside.
  2. In a large stand mixer with the paddle attachment, add the butter and sugar and beat on medium high for 3 minutes until the mixture is light and fluffy.
  3. Add the eggs, one at a time and continue to beat for 5 minutes. You want the batter to be light and fluffy.
  4. Lower the speed on the stand mixer and pour in the vanilla, orange zest and orange juice, mix until combined.
  5. Keeping the mixer on the lowest speed, add the dry ingredients and mix until just combined – do not over mix.
  6. With a small teaspoon or cookie scoop, transfer the batter to your mini cake pan and bake at 350F for 15 min or until slightly golden.
  7. Remove and transfer to a wire rack to cool.
  8. Dust with confectioner’s sugar and serve.

Raspberry & Nectarine Oat Crumble

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Raspberry & Nectarine Oat Crumble

4 nectarines,  sliced
1.5 cups raspberries
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt

3/4 cup oats
1/4 cup butter, chopped
1/4 cup Raw sugar

Toppings:

Raw pistachios, sliced
Roasted coconut chips

Preheat oven to 375°F

In a large ovenproof dish, add the nectarines, sugar, ground cinnamon,  and salt. Toss with your hands. Sprinkle the raspberries over top.

Sprinkle the oats overtop, covering the fruit.  Evenly place the chopped butter overtop and then sprinkle with the raw sugar.

Cover with foil and bake for 25 minutes.   Uncover and bake until golden, about 10-15 minutes more.

Serve warm with some ice cream or cold with plain greek yogurt.
I like to add sliced pistachios and roasted coconut chips.  Enjoy!

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Blueberry and Lemon Yogurt Cake

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I love blueberries.  I have fond summer memories of eating them by the basket full,  juices dripping down my chin.  So irresistibly sweet and the perfect pairing with fresh squeezed lemonade.  If you follow me on Instagram, I’m sure you know  how much I love berries!

I make a lot of cakes,  but this has got to be one of my absolute favourites, by far.

I made this cake on a whim, craving a not too sweet cake with lemon icing and lots of blueberries. I took this to a bbq and it was a real hit!

It reminds me of a cake my mother used to make for us when we were little, a simple vanilla cake with a fantastic crust and perfect crumb.  I still dream about that cake…!

In this recipe I use cake and pastry  flour, with the addition of some ground almonds for a slightly denser texture.  I just want to note that it’s not absolutely essential to use cake flour or the almonds.  If you only have all purpose flour, it will still work.
Also, this is a very soft and moist cake.  Please allow it to cool completely before icing.

I hope you enjoy this recipe as much as we do.  It has become a requested favourite!

Blueberry and Lemon Yogurt Cake

2 cups cake flour
*1/4 cup ground almonds (optional)
1 tsp baking powder
1/4 tsp kosher salt
3/4 cup sugar
1/2 cup sugar
1/2 cup olive oil
2 extra large eggs (organic + farm fresh, if possible)
1 cup 2% yogurt
Lemon zest (from 1 large lemon)
1 tsp vanilla extract

Preheat oven to 350°F.

Butter a 9″ round baking pan.

In a small bowl whisk the flour, ground almonds if using,  salt, baking powder, lemon zest and 3/4 cup sugar.  Set aside.

In a large bowl,  whisk the eggs and 1/2 cup sugar until frothy.
Add the olive oil,  vanilla extract, and yogurt.
Slowly combine the dry ingredients into the wet mix. Do not overmix.
Gently spread the mixture into the pan with a small offset spatula.
Bake for approx 30 min.

Let it completely cool down before flipping onto a rack.  *Because this cake is very soft and moist, I suggest removing it from the pan when cool, onto a parchment lined sheet or directly onto your serving plate before icing. 
Ensure that the cake is cold enough before proceeding with the icing,  otherwise it will be a hot mess!

Icing:

2 cups powdered icing sugar
Juice of 1 lemon
Zest of 1 lemon
*Few drops of water (if needed)

1 pint (or more) blueberries

Combine the powdered icing sugar and the lemon juice until it’s slightly runny, but pliable.
*You do not want it to be too runny! If this happens,  simply adjust by adding more powdered icing sugar.

Spread a thin layer over the cooled cake and arrange your blueberries.   You can pile them on and let them arrange themselves or create a nice pattern. (I prefer the tousled look with this type of cake!)
Drizzle the remaining icing sugar over the berries, top with the lemon zest and refrigerate until set.

Enjoy!

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Sweet and Spicy Salmon (two ways)

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Salmon two ways
6 servings

Le creuset dishes, sesame oil

Salt
Pepper
1 tsp Mustard seeds
3 tblsp Maple syrup
1 tsp Raw sugar
2 cloves garlic, minced
1 tsp dried parsley
Dash of red chili powder
1/3 cup Soy sauce
Black Sesame seeds (optional, for the top)

{1-2 tblsp Sambal oelek (red chili paste)} * Add This To half The Marinade

This recipe works best with salmon fillets due to the complementary flavours in this marinade; but feel free to try it with other kinds of fish.

I serve this with roasted vegetables on the side.

1. Clean and dry the fish fillets and place in a shallow bowl or plate
2. Combine all the ingredients and coat the fish with the marinade. Set aside for about 25 minutes to allow the flavours to meld.

3. Preheat oven to 470F

4. Transfer to a baking dish and place a little sesame oil to coat the bottom. Lay fish in a single layer and pour over remaining marinade.

5.Roast the fish for approx 15 (do not overlook) and put under broil for a few minutes to slightly char the top.

6. Alternatively, you can bbq it.

Enjoy!

Summer Zucchini Tart

image Recipe: 1 sheet of puff pastry,  thawed 1 large zucchini,  sliced into thin ribbons with a mandolin 100 grams sheep’s feta Fleur de sel (or kosher salt) Fresh black pepper Herbs de Provence Olive oil Fresh rosemary sprigs Preheat oven to 425° F Line a baking sheet with parchment Roll out your puff pastry and sprinkle some feta and drizzle a little bit of olive oil. Place an even layer of zucchini ribbons over the pastry and  then sprinkle with salt, pepper,  herbs de Provence, olive oil,  and feta. Repeat layers with remaining zucchini. Top with fresh rosemary sprigs and bake for approx 25 min or until golden brown and the pastry has risen. Slice when slightly cooled. Great as a main or as an appetizer. Enjoy! 20140724-143555-52555255.jpg

Garlic Scapes and Eggs

Garlic Scapes and Eggs

Serves 2

1 tblsp olive oil
1 large shallot, thinly sliced
2 Garlic Scapes, chopped
2 small green chilies, thinly sliced
2-4 eggs
Aged Gouda (sharp, aged 100 days preferably)

Habanero tortillas (or plain)
Fresh thyme
Salt, pepper to taste

In a small frying pan, heat the oil and add the shallots.  Sautée until softened, then add the chilies and the garlic scapes. Cook for 3 minutes and then crack the eggs over top.
Cook for 2 minutes until the whites are set, take it off the heat and top with the Gouda cheese.
Broil for approx 5 minutes until the cheese has melted and slightly crispy.  Take care not to overlook the eggs.  (The yolks should still be very soft, but the whites completely set).

Remove and slide over tortillas, top with fresh thyme, salt, and pepper. Enjoy! 🙂

Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

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Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

4-6 small tart shells (with removable bottoms) or 1 – 8″ springform pan
(Line the bottoms with parchment for easy removal)

tart base:

1 cup raw cashews
5-6 medjool dates, pitted OR 8-10 small dates
2 tsp coconut oil
1/2 tsp pure vanilla extract
Pinch of fleur de sel or Maldon sea salt

Combine all the ingredients in a food processor and pulse.
Spoon nut mixture into tart bases evenly and level with back of a spoon.
Put the tart shells in the freezer to set whilst preparing the filling.

Filling:

1 ripe avocado
1/3 cup dark cocoa
1/2 cup raw sugar
1/4 tsp fleur de sel or Maldon sea salt
5 tblsp coconut oil
1/2 tsp pure vanilla extract or the seeds of 1/2 vanilla bean

Combine all the ingredients in a food processor and pulse until smooth.
Transfer to a piping bag with a decorative tip and fill the tarts or spoon into the tart shells and level off the tops. Put them back in th
e freezer until ready to serve.

*remove the tarts from the freezer 5-10 min before serving