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Recipes

Chocolate peanut protein powerballs

BT Toronto | posted Tuesday, May 30th, 2017

CHOCOLATE-PEANUT-PROTEIN-POWERBALLS

CHOCOLATE PEANUT PROTEIN POWERBALLS

Ingredients:

  • 1 cup packed, pitted Medjool dates
  • 1 cup oats, large flake (Bob’s Red Mill)
  • 1/4 cup hemp seeds (I like Manitoba Harvest)
  • 1/4 chia seeds
  • 1/4 cup flax seeds
  • 1/3 cup raw cacao powder
  • 1/2 tsp best quality vanilla extract
  • 1/4 tsp each ground cinnamon and nutmeg
  • 1/4 tsp unrefined sea salt
  • 1/2 cup raw, natural peanut butter (or nut butter of your choice)
  • 1/2 cup white sesame seeds

Directions:

  1. Place all ingredients, except salt, in food processor.
  2. Pulse until uniform mixture results.
  3. Using a tablespoon measure, scoop out dough and form into balls.
  4. Roll in sesame seeds, chocolate powder or dried coconut.
  5. Place in fridge to set.
  6. If not using immediately, power balls can be frozen.

Yield: 16 – 20 power balls.

 

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Caramel popcorn & spicy almonds

BT Toronto | posted Friday, Dec 16th, 2016

Screen Shot 2016-12-16 at 12.25.43 PM

Enjoy the holidays indoors, with your family by preparing these simple and delicious snacks!

Tools and Equipment:

  • Sauce Pot x 2
  • Wooden Spoon x 6
  • Stainless Steel Bowl x 6
  • Wire Piano Whisk x 2
  • Portable Burner x 2
  • Half Size Sheet Pan x 2
  • Wooden Barrels x 2 small size
  • Teflon Sautee Pan x 2

For the popcorn:

Ingredients:

  • ¼ Cup Sugar
  • 2 Tablespoons Water
  • ¼ Teapoon Salt
  • 2 Tablespoons Butter
  • ½ Teaspoon Baking soda

Method:

  1. Add 2 tbs water to sugar & start caramelizing.
  2. Add butter.
  3. Next, add baking soda. Stir even more vigorously now
  4. Add cooked warm popcorn and stir again

 

For the almonds:

Ingredients:

  • ¼ Cup White sugar
  • 1 ½ Teaspoon Sea Salt
  • 1 Teaspoon Cayenne Pepper
  • 2 ½ Cups Whole Almonds
  • 1 Teaspoon Water
  • 1 Tablespoon Honey
  • 1 Teaspoon Olive Oil

Method:

  1. Preheat an oven to 350 degrees F (175 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 10 minutes. Watch the nuts carefully as they bake: they burn quickly.
  2. Stir together the sugar, salt, and cayenne pepper in a mixing bowl; set aside.
  3. Stir together the water, honey, and olive oil in a large skillet over medium heat. Once the mixture begins to bubble, stir in the toasted almonds until evenly moistened. Pour the almonds into the sugar and spice mixture, and toss until evenly coated. Spread onto baking sheets in a single layer, and cool to room temperature
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Sweetango Apple Dutch Baby

BT Toronto | posted Tuesday, Oct 11th, 2016

sweetango apple dutch baby

Ingredients: 

  • 2pc SweeTango Apples cored and divided by 16 (peeled or un-peeled)
  • 1pc Lemon Zest
  • 4pc Large Eggs room temperature
  • 1cup Whole Milk,  room temperature
  • 1cup Unbleached All Purpose Flour
  • 1tsp Pure Vanilla Extract
  • ½tsp Fine Sea Salt
  • 2tsp Ground Cinnamon
  • 2tbsp White Granular Sugar
  • Unsalted Butter as needed
  • Confectioner’s Sugar optional for garnish, as needed

Method:

  1. Position the rack in the center of the oven, preheat convection oven to 425°F (220°C)
  2. Combine flour, cinnamon and salt in a large mixing bowl, whisk to combine
  3. Combine milk, eggs, vanilla and lemon zest in a large mixing bowl, whisk to combine
  4. Pour the liquid ingredients into dry ingredients, whisk to combine, cover and set aside
  5. Heat a large cast iron or heavy-bottom sauté pan over medium-high, add butter
  6. When butter melts and bubbles add apples, top with sugar, tossing occasionally sauté until golden brown
  7. Place cast iron ramekins or sauté pan in the oven to preheat
  8. Carefully remove the ramekins or sauté pan from the oven, add butter to coat the bottom and sides
  9. Arrange apples in the bottom of the ramekins or sauté pan, pour batter over apples
  10. Return to the oven and bake until batter puffs and golden brown at the edges, 10-15 minutes
  11. Transfer the ramekins or sauté pan to a cooling rack, garnish with confectioners’ sugar to finish

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