Recipe: Banana Custard Fruit Tart

Do you like dessert but sometimes dread the amount of time it takes to make it? For the dessert-loving but ultimately lazy cooks (like me), here's an idea: raw tarts. Quick, easy, and delicious treats that you can eat right off the bat -- now who doesn't like that?

These are great for the summer, when turning on the oven is unimaginable in 25-plus-degree weather, and also do well as a frosty treat when left to chill in the freezer for up to an hour before serving.

This recipe can be easily adapted if you are allergic to tree nuts, sesame, or coconut or lactose intolerant. (See below for substitutions.)

Banana Custard Fruit Tart
Inspired by This Rawsome Vegan Life.

To email, print, or text this recipe, click here.

Ingredients

For the tart:
3/4 cup whole almonds, raw (or seeds, if nut allergic)
1/3 cup pumpkin or sunflower seeds, raw
1/4 cup oats or buckwheat groats
3/4 cup dates, raisins, prunes, and/or dried cranberries
1 teaspoon coarse sea salt
pinch nutmeg or cinnamon, to taste (optional)

For the filling:
1 large banana, ripe
2 teaspoons lemon juice
2 tablespoons milk (rice, soy, coconut, almond, etc.), plus more if needed
1 tablespoon coconut oil (recommended, optional)
1 tablespoon chia seeds or ground flax seed
1 teaspoon tahini, or other nut or seed butter (optional)
2 teaspoons vanilla (or seeds from a quarter of a vanilla bean) 2 teaspoons nutritional yeast
1 teaspoon coarse sea salt
dash of honey (optional)

For the topping:
Sliced fruit, whole berries, shredded unsweetened coconut, chocolate, etc.

Instructions

1. In a food processor, grind the nuts, seeds, and oats (or buckwheat, if using) into a rough flour. Add the dried fruit, and pulse until the mixture can be pressed together. It will resemble a crumbly dough, like pastry or shortbread dough. You want it to be sticky to the touch, enough to hold together, but not gooey or soft to the touch.

2. Press the tart dough into mini or medium muffin tins. Chill in the freezer for at least 30 minutes. Silicone muffin cups work best, since the dough will not stick to the surface. Metal tins, coated or uncoated, also work, but be prepared to ease the tart shells away from the surface of individual muffin cups after freezing (or to bang the muffin tin on your cutting board until the shells fall out.

3. While the tart shells chill, combine the filling ingredients in a food processor and blend until smooth. Add a little more liquid, as necessary. The custard should be smooth and slightly runny. It will thicken up and set over time due to the coconut oil and chia or flax seeds.

4. To assemble the tarts, remove the tarts from the muffin tins. Spoon enough custard into each tart shell to fill it three-quarters of the way full. Return to fridge to set.

5. Before serving, top with your fruit and other toppings of choice. Store extra tarts (if any) in the fridge in a sealed container lined with parchment.

Substitutions:

For nuts, simply substitute an equal amount of seeds, adding a little extra if the dough is too sticky. Tahini (sesame butter) can be substituted for almond, peanut, or a different seed butter or omitted altogether. The coconut oil, while optional, is recommended, as it gives the custard a smoother, creamier, and more consistent texture and helps it set in the fridge. The custard may be a little thinner if you omit the tahini and/or coconut oil, so you may want to add a little more flax or chia (which readily absorb liquid) or cut down the amount of liquid. The type of milk used is up to you. Soy, almond, and coconut all work well in this recipe; however, dairy milk (which curdles easily when citric acid is added) has not been tested, so please use your discretion. To make the recipe gluten-free, use certified GF oats.

If you have luck with any other substitutions, leave a comment and share your ideas!

Recipe: Fig and Lavender Coconut Milk Ice Cream

Summer's in full force, and with the weather hitting the mid-20s, what could be better than a bowl of cold ice cream? (At long last, a new recipe!)

If you were at our Ice Cream workshop back at the start of the year, you may be familiar with Karin's recipe for egg-and-dairy based ice cream base -- but what if you're looking for something a bit lighter, or just don't trust yourself to not make scrambled eggs in warm cream?

Whether you're vegan or want to try your hand at making a non-dairy based ice cream, we've got an ice cream recipe here that takes the best of summer and packs it into a light but creamy and satisfying ice cream.

The original recipe was made with full-fat coconut milk. If you're allergic, you could try substituting it for almond or soy milk, or default on dairy milk, but we can't guarantee the same results with these types of milk. Most coconut milk is packed in cans, but you can sometimes find brands that pack their coconut milk in cartons (e.g. Aroy-D).

Also, a word of caution: rice milk could work, but it doesn't have nearly the same fat content as coconut, almond, soy, or dairy milk, so it may not set up the same. If you have success with rice milk (or are just keen on ice cream), please feel free to drop us a line in the Comments section and share your ideas, tips, and experiences!

Now, without further ado...

Fig and Lavender Coconut Milk Ice Cream
Inspired by Girl Cooks World.

To email, print, or text this recipe, click here.

Ingredients

2 15-oz. cans full-fat coconut milk
1/2 cup sugar
pinch salt
2 1/2 tablespoons cornstarch
8 to 10 ripe figs
zest from two medium oranges
1 tablespoon dried lavender (more, if desired)
2 teaspoons ginger powder (or fresh ginger, grated)
1 teaspoon black pepper, finely ground
tablespoon brandy (optional)
coarse sea salt, to taste (not optional)

Credit: John Donges via Photopin (cc)

Instructions

1. Set aside 1 cup of coconut milk. Combine the remaining milk with the sugar and salt in a heavy-bottomed saucepan. Bring to simmer over medium heat.

2. In a small bowl, whisk together 1/4 cup of coconut milk and cornstarch until smooth. Add to the saucepan.

3. Add the orange zest, ginger powder, and black pepper to the milk mixture and stir well. Stir regularly, until the mixture thickens and can coat the back of a spoon.

4. Remove the coconut milk mixture from heat, stir in the remaining 3/4 cup of coconut milk, and let cool to room temperature.

5. Wash the figs and remove the stems. Cut them into halves and mash well with a fork.

6. When the coconut milk mixture has cooled, combine the milk, fig purée, and lavender in a blender. Pulse until smooth.

7. Chill for 1 to 2 hours in the fridge. Remove and add in brandy, if using, and the coarse sea salt.

8. To turn the custard into ice cream, follow the steps from one of the following options. Afterwards, scrape the ice cream into a storage container and freeze until it reaches serving consistency.

For ice cream maker: Pour the custard into an ice cream maker and prepare according to the manufacturer's instructions.

For food processor: Pour the custard into ice cube trays and freeze for at least 4 hours or until firm. Place the cubes of frozen custard into a food processor and process for about 30 seconds, until soft and creamy. Scrape down the sides of the bowl, as necessary.

For hand mixing (using hand mixer, immersion stick blender, whisk, or wooden spoon): Pour the custard into a shallow, freezer-safe container to freeze. A glass Pyrex dish works well for this. Every half an hour or so, for the next 2 to 3 hours, stir the mixture vigorously, making sure to break up any ice crystals and frozen sections that are forming.

Recipe: Raw Yam Chips

Homemade chips are an easy way to satisfy a craving for something crispy and salty, but without the oil and high salt content that typically characterizes store-bought chips.

Yam chips are a great alternative to kale chips -- or a companion to them, if you're a fan of vegetable-based snacks. The trickiest part about this recipe is getting the chips thin enough.

These also go great with guacamole, hummus, or pretty much any dip you can think of!

Raw Yam Chips
Adapted from The Rawtarian.

To email, print, or text this recipe, click here.

Ingredients

1 or 2 large yams
extra virgin olive oil
coarse sea salt, to taste
other seasonings, e.g. ground black pepper, cinnamon, nutmeg

Source: Ramshackle Solid

Instructions

1. Wash and peel the yam. A carrot peeler works best for this.

2. Slice the yam into thin, even slices. You can use a sharp knife or a mandolin slicer (or even the widest notch of a box cheese grater). If the yam slices are too thick, they will not dehydrate properly.

3. Place the yam slices onto a dehydrator sheet covered with parchment paper. Dehydrate on high for one hour, then reduce the heat to 115 F. Continue until the chips are dry.

4. If you do not have a dehydrator, place the yam slices in a single-layer on a baking sheet lined with parchment paper. Pre-heat the oven to 150 F or to the lowest setting possible. Place the baking sheet on the centre rack of the oven. Check them regularly, as they may dry faster than chips in a dehydrator.

5. A thicker chip will take longer to dry than a thin one produced from a mandolin. When ready, the chips will curl up around the edges and look crispy.

6. Place the chips into a plastic bag. Add a small amount of oil and salt, and any other seasonings you want to add, and shake the bag gently to coat the chips.

7. Serve the chips. They are best eaten fresh, as they will not last after being seasoned.

Feature: Healthy Dessert Ideas

Whether you're tiring of sugary sweets or looking for healthier dessert ideas (for Valentine's tomorrow and beyond), or just a chocolate addict looking for a fix minus the guilt and the feeling of heaviness from eating too-rich desserts (you know who are you!), we're sure to have something up your alley.

To start off, we have the recipe for homemade ice cream from our Ice Cream Making workshop, but we've also got ideas for truffles, cookies, and cake!

So, why make your own ice cream?

Not only is homemade ice cream cheaper (as little as $2 per litre), you can minimize use of chemicals and food additives and better control amounts of fat, cholesterol, and calories compared to conventional store-bought ice creams. You can also use local, seasonal ingredients and there are unlimited options -- so get creative and have fun!

Dessert minus the, um, "guilt"

Still not convinced that dessert can be this simple (or even good for you)? Check out some of these recipes -- maybe surprise a special someone -- and let's see if we can't change your mind!

Cake for breakfast, cake for... any time? Chocolate Mug Cake (The Wannabe Chef)

Candy that's good for you but doesn't taste like it... Avocado Cream Ganache Truffles

A delicious way to spice up your day! Almond Meal Ginger Snaps (Julie Daniluk, Chatelaine)

Try blending in some dark chocolate or cacao nibs for a chocolate version reminiscent of Oreos -- you won't regret it... No-Bake Coconut Bars (Chocolate Covered Katie)

Homemade Ice Cream
From 52 Scoops.

To email, print, or text this recipe, click here.

Ingredients

2 eggs
3/4 cup white sugar
3 cups half-and-half cream
pinch of salt
flavourings (click here for the Flavourings Guide, with ideas and measurements)

Instructions

1. In a heavy saucepan, lightly whisk together the eggs and sugar.

2. Add 2 cups of the half-and-half and the salt.

Credit: Rebekah Mahaffey

3. Cook the half-and-half mixture over medium-low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon. If you have a candy thermometer, use this. The temperature should reach 170 F (77 degrees Celsius).

Credit: Rebekah Mahaffey

4. Once the mixture reaches 170 F, remove from heat and add the remaining cup of half-and-half to stop the cooking. Stir and place the saucepan into an ice bath (a large tub or sink filled with ice and water) to cool rapidly cool the custard.

Credit: Rebekah Mahaffey

5. Stir in any flavourings from Column A, if using the Flavourings Guide.

6. Chill the custard mixture overnight in the fridge.

7. To turn the custard into ice cream, follow the steps from one of the following options.

Pictured: Cranberry Ginger Compote
Credit: Rebekah Mahaffey

For ice cream maker: Pour the custard into an ice cream maker and prepare according to the manufacturer's instructions. In the last few minutes of churning, add any flavourings from Column B, if using the Flavourings Guide.

Credit: Rebekah Mahaffey

For food processor: Pour the custard into ice cube trays and freeze for at least 4 hours or until firm. Place the cubes of frozen custard into a food processor and process for about 30 seconds, until soft and creamy. Scrape down the sides of the bowl, as necessary. Stir in any flavourings from Column B, if using the Flavourings Guide.

Credit: Karin Hung 

For hand mixing (using hand mixer, immersion stick blender, whisk, or wooden spoon): Pour the custard into a shallow, freezer-safe container to freeze. A glass Pyrex dish works well for this. Every half an hour or so, for the next 2 to 3 hours, stir the mixture vigorously, making sure to break up any ice crystals and frozen sections that are forming. In the final round of mixing, stir in any flavourings from Column B, if using the Flavourings Guide.

8. Scrape the ice cream into a storage container and freeze until it reaches serving consistency.

Recipe: Avocado Ganache Truffles

Truffles are easier to make than you may think and can be easily adapted to different flavourings. Unlike most ganache, however, this recipe uses avocado instead of milk or heavy cream -- not only does it give the truffles a hint of nuttiness, it's good for you, to boot! It also takes less than an hour to make. (Just saying.)

Why avocados?

Avocados are a fruit that pack a nutritional punch. They may be fatty (about 85% -- yikes!), but the fat is all monounsaturated, which contributes to healthy blood flow. In addition, avocados help lower blood pressure and curb inflammation (Source: WebMD, WHFoods). So, eat up! But remember to eat them in moderation, as they're a calorie (and nutritionally) dense food.

But seriously. Avocados? In dessert?

The key is to blend, blend, blend. The high fat content of the avocado makes it easy to cream it with a few pulses in a food processor or mini chopper.

The end product is a creamy yet light ganache truffle that melts in your mouth and delivers a rich, deep chocolate taste. If it weren't for their name, you might never know that there's a green fruit in these candies!

Truffles are only one of the ways you can use this ganache. You could also press the ganache into a plastic container and freeze it to eat as fudge or spread it on cupcakes as a substitute for buttercream icing. The more melted chocolate you add, the firmer the final product will be -- so many options, so little time!

Seriously. Give it a try. You won't be sorry.

Avocado Cream Ganache Truffles

To email, print, or text this recipe, click here.

Ingredients

small avocado, ripe
5 - 6 oz. dark chocolate
zest from 1 medium orange
1 tsp honey
2 tsp vanilla

pinch of cinnamon
cocoa, to coat

Instructions

1. Melt chocolate half way on low heat with zest. Take off heat and stir until the remaining chocolate has melted. Set aside to cool to room temperature.

Credit: Christina Mak

2. In a food processor or mini chopper, blend the avocado, honey, and vanilla until smooth and light.

Credit: Christina Mak

3. Spoon the chocolate mixture in by the tablespoon into the avocado mixture and blend until smooth. Scrape down the sides of the cup, as necessary.

Credit: Christina Mak

4. When well combined, spoon the ganache into a metal mixing bowl and freeze for 10 minutes, until firm enough to handle.

Credit: Christina Mak

5. Scoop the ganache out into rounded teaspoons and roll into balls. Freeze for 20 minutes, until firm.

Credit: Christina Mak

6. Sift out cocoa into a bowl and lightly roll the truffles in the cocoa until coated.

Credit: Christina Mak

7. Store the truffles in the freezer in covered container. Thaw for 30 minutes before serving.

Credit: Christina Mak

Recipe: Kale Chips

Homemade chips can be an affordable, tasty snack -- and often healthier than those you buy in grocery store aisles! Not to mention, they're a good way to increase servings of veggies in your diet. Who said that vegetables can't be fun?

You can bake chips at home using almost any tuber (white and sweet potato chips, anyone?), and even certain firmer veggies and fruits. If you're looking for something different, though, why not try kale chips?

For those yet initiated, kale is a dark leafy green from the cabbage family, characterized by curly leaves and a hard stem. It makes a good salad green -- just make sure not to overdo it on raw kale, since it can be hard for some people to digest in large quantities -- with avocado and shredded carrots, but is equally tasty sautéed or stir fried.

Did we mention that kale is also packed with nutrients? One cup contains 5 grams of fibre and is a good source of iron, potassium, and vitamins A, B6, C, and K. (Source: WebMD).

These chips are crisp, light, and crunchy, without being limp and soggy or marred by a burnt cabbage taste -- they're just a little too delicate for dipping into hummus or tahini sauce. Better yet? You don't need a fancy dehydrator to do this; just your standard kitchen oven (or even a toaster oven).

Kale Chips
Adapted from Tastefully Julie.

To email, print, or text this recipe, click here.

Ingredients

1 large bunch of kale
1 tablespoon olive oil
pinch of coarse sea salt
other seasonings (e.g. dill, nutritional yeast, sesame, garlic powder, parmesan, pepper)

Seasoning Combinations to Try

Dill, nutritional yeast/parmesan, ground black pepper
Black pepper and garlic powder
Sea salt and black pepper
Sesame and pesto (in lieu of olive oil)
Cayenne, paprika, and parmesan
Paprika and parmesan

Pictured: Cheesy dill kale chips with sesame
Credit: Christina Mak

Instructions

1. Preheat oven to 300 F.

2. Wash the kale thoroughly and remove the hard inner stem. Tear the leaves into large chip-sized pieces. Make them a bit larger than you want because they will shrink as they bake.

3. Dry the kale thoroughly. You can do this by running the leaves through a salad spinner or wrapping them in a towel and shaking them until dry.

4. Put the kale pieces into a large bowl or a gallon-sized zip-top bag. Add the oil, and massage the leaves until coated.

5. Toss the leaves with salt and any other seasonings.  Use a bit less than you think you need, as the taste will intensify as the kale shrinks.

6. Arrange the kale in a single layer on a large baking sheet. You can line it with parchment for easier clean-up, but it is not necessary.

7. Bake for 20 minutes, rotating the pan halfway through (and gently flipping the chips, as needed).

8. To store (if they last more than a few minutes), cool the chips thoroughly and put in an airtight container.

Recipe: Fruit Leather

Foods can be preserved in a variety of different ways, from canning to smoking. Whenever preserving food, it is important to ensure that your workspace is clean and germ-free and that the food you are preserving has not gone bad or become over-ripe.

Freeze: Berries can be frozen individually and then packed together into a larger container.

Can: Fruits, tomatoes, peppers, and pickles are among the foods that can be preserved through canning.

Salt: Fish can be preserved by salting it.

Dehydrate: Fruit, and some vegetables, can be dried until the moisture in them evaporates.

Ferment: Some foods can be saved by fermenting (e.g. cabbage, in the form of sauerkraut).

(From FoodWisdom.)  

This recipe is from our Art of Drying and Storing workshop, taught by chef Andrea Potter of Rooted Nutrition.

Some delicious combinations are pear and blackberry; apple and strawberry; and peach and apricot. Mixing apples or pears with berries will also help boost the volume of purée!

Don't have a dehydrator? Don't worry! The method used in this recipe just requires an normal kitchen oven -- and some patience.

Fruit Leather

To email, print, or text this recipe, click here.

Ingredients

6 cups of fruit, plus peels* (for 4 cups of fruit purée)

*If using peaches, apricots, or nectarines, crush 1 tablet of vitamin C and add to the purée to keep it from oxidizing and browning.

Instructions

1. Put the fruit and, as needed, the vitamin C, into a blender. Process until the fruit is smooth. Add a bit more fruit, if necessary, to make 4 cups of purée.

2. Pour the purée onto a baking sheet lined with parchment paper. It should be about a 1/4-inch thick. You can check the thickness by inserting a toothpick into the middle of the purée. Too thin, and the leather will crack; but too thick, and it will take a longer time to dry.

3. Preheat the oven to 150 F or to the lowest setting on your oven.

4. Place the baking tray on the centre rack of the oven.

5. Dehydrate until the leather is tacky to the touch, about 2 hours. Dehydrating times vary greatly depending on the fruit and on the oven used. If you have a convection oven, using the convection setting will help the leather dry faster.

6. When the sides of the leather peel away easily from the parchment, flip the leather over and put the tray back in the oven. Dry until tacky.

7. To store, cool the leather completely. Cut the leather, still on the parchment, into 2-inch wide strips using kitchen shears. You can roll them up or simply stack the sheets. The fruit leather should be stored in an airtight jar or zip-top bag for about a month. The drier the leather, the longer it will last.

Recipe: Brined Pickles

Preserving produce using salt water, or a brine, can be a good way to extend the life of vegetables. Fermentation is a great way to store food, and eating pickled foods is also accompanied by health benefits. The salt in the preserving liquid helps to encourage good bacteria while keeping away bad bacteria. 

This recipe, using baby dill cucumbers, is from our Joy of Pickling workshop, taught by chef Andrea Potter, but it can be used with vegetables such as carrots, green beans, and asparagus.

Brined Pickles

To email, print, or text this recipe, click here.

Ingredients

2 lbs baby dill cucumbers (or baby carrots, asparagus, green beans, etc.)
2 to 3 heads of dill (optional)
1/4 cup plus 1 tablespoon salt
6 cloves garlic (optional)
2 litres filtered water
A few oak, grape, or horseradish leaves, or a 3-inch piece of horseradish root

Things you need

Ceramic or glass jar or crock with a wide mouth
Container or jug for mixing brine
Plate that fits tight in the jar opening
Weight or other object to keep the vegetables under the water
Clean cloth or apron
Elastic band

Credit: Sofi Martinez

Instructions

1. Soak and wash the cucumbers (or other vegetables) until very clean. If they are fresh from the garden, simply wash them; but if they are store-bought, make sure to soak them in cold water for 3 hours beforehand.

2. Put the leaves or horseradish in the bottom of the jar.

3. Add in the dill, garlic, and spices.

4. Pack the cucumbers tightly in the jar, and set aside.

5. In a large jar, mix together the salt and water until the salt is dissolved.

6. Fill the jar packed with cucumbers with the salt water. The vegetables and spices must stay under water; to do this, you can hold them down with a heavy plate. Keeping the plate in the mouth of the jar, put a cloth on the top of the jar and secure it with an elastic band.

7. Check the pickles every day. Using a clean spoon each time, spoon off any bubbles or foamy liquid you see on the surface of the brine, as this can cause the pickles to spoil.

8. The pickles will take from 3 days to 2 weeks to be ready. If stored in a cool place, the pickling process can take weeks or even months.

9. You can taste the pickles to see if they are ready. When you like the taste, remove the weight, cloth, and elastic, and put a lid on the jar. Store the pickles in the fridge.

Recipe: Honey Cake with Caramelized Pears

We all like to have a sweet treat now and then, but who says that dessert has to be bad for us? Natural sweeteners like honey and molasses can give your baking a flavour boost, while also cutting down on sugar.

Try to use honey produced in the Lower Mainland or in the province when you can. In Burnaby, for instance, some people keep honeybees in their backyards for honey. Check out our post on urban apiculture (beekeeping) for more information. Farmers' markets and some grocery stores are also good places to find local honey. Scroll to the bottom of this post for more.

This recipe is from our Healthy Holiday Baking workshop, taught by baker Scott Bernstein.

Tip: Brush a little oil on the inside of the measuring spoon (or cup) and the honey will slide right out without sticking or creating a mess.

Honey Cake with Caramelized Pears

To email, print, or text this recipe, click here.

Ingredients

For the cake:

1 3/4 cups all-purpose flour, plus extra for dusting
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup plus 2 tablespoons honey
1/2 cup milk (or milk substitute)
1/2 cup vegetable oil
1/2 teaspoon fresh lemon zest, grated
Unsalted butter, softened, for pan

For the pears:

1 tablespoon unsalted butter
1/4 cup sugar
1 3/4 lbs pears, cut into 1/2-inch thick wedges (or 1/4-inch wedges if pears are firm)
1/4 cup good quality honey

Things you need

Mixing bowls
Measuring cups and spoons
10-inch springform pan
Whisk
Spatula
Toothpick or knife
Large skillet
Wire cooling rack

Credit: Magnolia Lim

Instructions

For the cake:

1. Preheat oven to 350 F.

2. Oil the springform pan and dust the bottom lightly with flour.

3. Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl. Set aside.

4. Whisk together the eggs and sugars in a separate bowl. Mix until the mixture is pale yellow and thick. Set aside.

5. In another bowl, whisk together the honey, milk, oil, and lemon zest. Slowly add this honey mixture to the egg mixture, and mix until well combined.

6. Fold in half of the flour mixture to the honey and egg combination, and stir until smooth. Repeat with the remaining half of the flour.

7. Pour the batter into the springform pan.

8. Bake for about 50 minutes, or until dark golden brown. To test whether it is done, put a toothpick or knife into the centre of the cake. If it comes out clean, the cake is done.

9. Put the pan on a wire rack and let the cake cool inside of it for 15 minutes.

10. Run a thin knife around the edge of the cake and remove the cake from the pan.

11. To serve, put the cake on a plate and top with caramelized pears.

For the pears:

1. Heat the butter in a large skillet over medium heat.

2. Add the sugar and stir until it is almost dissolved, about 1 to 2 minutes.

3. Add the pears. Cook the mixture, stirring occasionally, until the pears and soft and just golden, about 12 to 20 minutes.

4. Pour in the honey. Continue stirring gently and cook until the pears are coated in the honey-sugar mixture  and are very soft. This will take 3 to 5 minutes.

Local Honey Resources:

Janice Bobic, Burnaby honey producer, of My Father's Garden (604) 298-6164
Burnaby Farmers' Market
Vancouver Winter Farmers' Market

Recipe: Honey Shortbread

We all like to have a sweet treat now and then, but who says that dessert has to be bad for us? Substituting sugar for natural sweeteners like honey and molasses can give your baking a boost in flavour and nutrition, while also letting you cut down on sugar.

Try to use honey produced in the Lower Mainland or in the province when you can. In Burnaby, for instance, some people keep honeybees in their backyards for honey. Check out our post on urban apiculture (beekeeping) for more information. Farmers' markets and some grocery stores are also good places to find local honey. Scroll to the bottom of this post for more.

This recipe is from our Holiday Edition Healthy Holiday Baking workshop.

Tip: Brush a little oil on the inside of the measuring spoon (or cup) and the honey will slide right out without sticking or creating a mess.

Honey Shortbread

To email, print, or text this recipe, click here.

Ingredients

1 2/3 cups unbleached all-purpose flour
1/3 cup granulated sugar
3/4 cup (6 oz.) unsalted butter, cold, cut into 1-inch pieces
3 tablespoons honey
1 teaspoon coarse salt
Cooking oil, for pan

Things you need

Mixing bowls
Measuring cups and spoons
9 1/2-inch springform pan
Pastry brush or spoon
Whisk
Fork
Pastry cutter
Wire rack

Source: Mimi on the Move

Instructions

1. Coat the bottom of the springform pan with a small amount of oil.

2. Mix the flour and sugar together.

3. Add the butter to the flour mixture and work it in using a pastry cutter, or your hands, until the butter is evenly mixed. When ready, the dough will be coarse and crumbly. Be sure not to overwork the dough.

4. Press the dough evenly into the pan with your fingers. There will be some loose shortbread crumbs around the edge of the pan, but most of the dough should be solid and compact.

5. Refrigerate the dough until chilled, for about 30 minutes.

6. Preheat the oven to 350 F. Prick the dough evenly on the surface with a fork.

7. Bake the shortbread for 40 to 45 minutes, until golden in the centre.

8. Heat the honey in the microwave or in a heatproof bowl over hot water until warm and liquid. Pour the melted honey over the shortbread and spread it even with a spoon.

9. Sprinkle the coarse salt evenly over the honey.

10. Return the pan to the oven to bake for 3 minutes.

11. Remove the pan from the oven and put it on the cooling rack. Let the shortbread cool for 15 minutes before releasing the base on the springform pan. The shortbread will still be warm but not hot to the touch.

12. Cut the shortbread into wedges with a sharp knife.

13. Cool completely before serving or storing. The shortbread will keep for up to 1 week at room temperature in an airtight container.

Local Honey Resources:

Janice Bobic, Burnaby honey producer, of My Father's Garden (604) 298-6164
Burnaby Farmers' Market
Vancouver Winter Farmers' Market