Okay, I'll admit it: I really like chocolate. Dark, slightly bitter, rich, melt in your mouth goodness! It is my "go to" sweet treat after dinner that prevents me from snacking throughout the evening...no joke! I even have my husband, who is a self-proclaimed "I'm not a sweets kinda-guy" eating the stuff. Secretly he has heard my health rants about dark chocolate for years and has jumped on the anti-oxidant band wagon.
This recipe is perfect for those of you looking for a little treat during the day or a boost of energy before your workout. It is full of heart healthy flavanoids (found in the chocolate), monounsaturated fats (found in the almonds) and so many other great things...but I will stop here about the health benefits and get to this super delicious recipe that I hope you will love.
Who knew we could grow cherries? I thought this was solely for the sunny province of BC; none the less I have cherries in my kitchen and could not let these beauties go to waste (thanks to my awesome neighbors for the gift). The BIG question of the day (...oh how I love summer holidays) was what am I going to make with these tart little things?
I love a good, tart fruit crumble. When I was growing up, it was solid favorite of my dad's and would often hit our family table once a week, but not without a hefty scoop of vanilla ice cream on top. Yum!
This recipe straddles the line between nutritious summer dessert and a dangerously rich pie. I must admit, this morning, after my workout, I was eating the odd spoonful out of the fridge (it was way too good to walk by). This recipe has gone through a bit of tailoring over the years and can be easily modified to what ever is at the farmers market or in your freezer or pantry.
Here are some of the details. For the topping I used pecans, large flaked old fashioned oats (because I love the texture in baking), ground flax seeds, organic brown sugar, spelt flour (you could always use all purpose), coconut butter (regular butter is just perfect too) and cinnamon (love the flavour). For the filling I used instant tapioca to thicken the fruit and then spiced it up with nutmeg, allspice and cinnamon. I also used fresh fruit, so if you are going to use frozen you may have to add a bit fruit and more tapioca since frozen fruit usually has a lot more water in it (I would thaw and drain it a bit too).
In any case, I made this dessert for my little brother's birthday yesterday. I wanted something sweet, but let's be honest, I didn't have the time to put together a beauty of a birthday cake so this was the next best option. Quick, delicious & pretty! The whole recipe will take you all of 15 minutes to put together if you know your way around the kitchen and then you can walk away for 45 and voila! Everyone's tummies are happy.
Recipe: Oatmeal Crumble with Rhubarb & Raspberries
Love from the ov,
This recipe was a staple of my mom's when we were growing up. We would devour the cake in a matter of hours as teenagers; sneaking back into the kitchen for 2nd and 3rd helpings when she wasn't looking. Today in our house I find my husband doing the sneaking as it is one of his favorites too!
The original recipe had more sugar and used all purpose flour and sour cream instead of yogurt, but regardless of the calorie count it was amazing! Sticking with true Sara cooking fashion, I have made a few small, mindful changes but still keeping the taste that "mom" had in her recipe.
Recipe: Banana Crater Cake
Love from the ov,