Cherry Custard
adapted from Dorie Greenspan’s Paris Sweets
makes one 9-in clafouti or (8) 2 1/2-in ramekins
3 large eggs
6 tablespoons (75 g) sugar
1 cup (240 g) crème fraîche
2 teaspoons vanilla bean paste
11 ounces (330 g) cherries, pitted (you may need fewer cherries if you make individual clafoutis depending on how many you can fit in the ramekins)
Apple, Almond & Buckwheat Muffins
Makes 12 muffins
These muffins are only sweetened with apples and dates. We make our own apple sauce and even though it is unsweetened, it has a naturally sweet flavour that works perfect in this recipe. Since the muffins are not overly decadent, we enjoy them both as weekend breakfast and weekday dessert. However, if you know that you like your muffins more on the sweeter side, you can replace have of the apple sauce with maple syrup.
Blueberry, Lemon, Poppy Seed & Almond Cake
Serves 8-10
Inspired by Coco’s and Elana’s almond cakes.
4 cups (400 g) almond flour
3 tbsp poppy seeds
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (120 ml) rapeseed oil or ghee
1/2 cup (120 ml) honey or maple syrup
2 small organic lemons
Frozen Pink Cheesecake
Crust:
300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt
Filling:
2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)
