Yet another make ahead dessert that I really love to make is custard, loaded with fruitsandnuts. You could definitely make this with fresh fruits - apples and bananas need to be chopped and mixed with some lemon juice to avoid discoloration
But when fresh fruit isn’t available, I rely on frozen fruit for pies and sauces, and more recently, a deliciously creamy – and healthy – peanut butter and strawberry smoothie
~ A refreshing fruitandnut salad with a luscious Greek yogurt dressing. Or, well … since that might be weird (and pretty messy), it makes perfect sense to just bathe any and all fruit in it … whenever possible
So I mixed up this super easy chocolate coating (melted vegan chocolate chips + coconut oil + cocoa powder) and dipped the cookie dough balls in chocolate, finishing off the tops with a little pinch of course sea salt
SHORTBREAD COOKIES STUFFED WITH NUTSANDCOCONUT. The coating is a shortbread kind of pastry inspired by Lebanese Ma'amoul, made of semolina flour stuffed with nuts, dates and sweetened shredded coconut
) with oats, almonds, two different kinds of seeds, dried fruit, and very little added sweetener. I was brainstorming ways to make a traditional-style granola bar (not the date andnut Larabar type bar) without so much sweetener
a cranberry, white chocolate, and macadamia nutcookies. There was something oh-so-wonderful about the way the tartness of the cranberry balances the sweetness of the white chocolate and the unexpected crunch of the macadamia nut
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