I love chocolate. And you know, I’ve really come to terms with the whole “not eating dairy” thing and having to be super select with my chocolate choices.
(Side note: I stopped eating dairy because of my celiac disease, but don’t eat dairy, as well, because of my vegan diet. For former, however, puts an end to eating anything made on the same lines as dairy-based ingredients, unless I have a nice conversation with the manufacturer about their protocols… usually which end up with them telling me that, yeah, it may contain dairy.)
The point of all this, I suppose, is that I still love chocolate and the basis of all of my favourite things (both sweet and savory) is chocolate based.
And I know (and love) that chocolate goes with so many different flavors. I’m doing some current recipe development, and one is for a contest. Of course, I’m using chocolate and, yes, you’ll get the recipe beforehand! And because this is something I want my readers to love as well, I want to know what your favourite chocolate combination is!
You will get a recipe in return for your hard work offering your vote. The contest has nothing to do with chocolate, I just want to make a chocolate dessert. In fact, I’ll probably make a few things for the contest anyway…
My latest article on tuja wellness features one of my favorite muffins recipes from the pages of my first book, The Allergy-Free Cook Bakes Bread. They come together fast, have a pop of sweetness from the crumble topping, and offer a lovely contrast with sweet, moist bananas and tart rhubarb.
I love maple syrup, and I have a whole slew of maple recipes in my drafts ready to go. If there is one thing that I love about living in this region, it’s that I live down the street from a maple syrup farm. Conveniently delicious.
I’m not an alcohol drinker, though I sometimes develop recipes with them, and I like the twist of flavor they add to sweet and savory dishes. For my third cookbook, The Allergy-Free Cook Bakes Pies and Desserts (just you wait), there’s a recipe that uses rum. So I sort of just want to use it up.
Also, I meant to put up this post before the holidays. So it is sort of holiday-inspired… okay?
I’ve made these a few times and keep meaning to post them. They are super simple to make and tend to be a crowd pleaser. I wasn’t paying super close attention this time around, so I let them bake a minute longer than I meant to… but the jam softened them up just enough to bring back the correct texture. So I suppose they are pretty foolproof, too!
(Also… I just accidentally uploaded this without the recipe! Sorry for the confusion!)
My jam of preference in these is raspberry, though I bought strawberry this time around as requested by some anti-raspberry family members (I know, I know… I don’t get it either). Actually, in some cases it is about the seeds, so I suppose I understand. And, I mean, I totally hate pineapple…
This upcoming weekend in going to be a good one! Rawstock Niagara is being held in Niagara-on-the-Lake, a day loaded with loads of raw-inspired vendors, free all-day yoga, and live music. And with guest speakers. And a gorgeous venue!
And everyone is promoting health and well-being through a raw foods diet.
It will be at Kinsmen Hall in Niagara-on-the-Lake on August 25 from 11 a.m. to 10 p.m.
And because it has to do with plant-based food, the Niagara region, and gave me an excuse to make recipes, I wrote about it in my monthly column.
Check it out for the details on the event, along with a recipe for raw vegan sprouted hummus, cacao buckwheat granola, and a tomato tart with sunflower seed cheese.