It's winter, which means it is time to bake up a storm! Baking for someone with food sensitivites? These cookies will leave them (and you) happy and satisfied!
This recipe was taught to us in a City Market cooking class called "The Fall Inspired Vegetarian," with Jessica Bongard of Sweet Lime Cooking Studio. The sweet, spiced butternut squash gets a crunchy topping with praline and is complemented with a dollop of labne (strained yogurt).
Youll never guess that there are black beans in these moist, fudgy brownies, made with rich chocolate and maple syrup. The beans and eggs supply lots of calcium and protein, and theyre even gluten-free. Finally, guilt-free brownies!
This moist bread pudding gets its richness from a combination of fresh goat cheese, organic half and half, cream and eggs. It is sweetened with grade B maple syrup and dried, tart cherries, so it is not cloying, like many other holiday desserts.
We tested these out in our Community Engagement Department at the Co-op to rave reviews! They're small cookies that pack a chocolaty punch and disappear quickly.
