desserts

Portions:  12
Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients

• 1 ½ cups (375 ml) of frozen broccoli florets
• 1 ½ cups (375 ml) of frozen cauliflower florets
• ¾ cup (180 ml) dates, pitted
• ½ cup (125 ml) water
• 1 cup (250 ml) unbleached flour
• 1 cup (250 ml) whole wheat flour
• 1 tbsp (15 ml) baking powder
• 1 tsp (5 ml) baking soda
• ¼ tsp (1 ml) salt
• ¼ cup (60 ml) butter
• ½ cup (125 ml) brown sugar
• 2 eggs

Garnish:

• 1 cup (250 ml) sweetened grilled coconut
• ¼ cup (60 ml) 35% cream
• ½ cup (125 ml) brown sugar
• 1 ½ tsp (7 ml) vanilla extract

Preparation

1. Preheat the oven to 350^o F (180^o C).

2. In a pot, put the broccoli florets and dates. Add water, cover and bring to a boil. Cook for 5 minutes until the broccoli and dates are tender. Let cool. Process with a food processor or hand mixer to obtain a purée.

3. In a large bowl, mix together the dry ingredients.

4. In another bowl, cream the butter with the brown sugar. Add the eggs one at a time beating after each one.

5. Incorporate the cooled purée.

6. Add the dry ingredients gradually.

7. Pour into a round mould 8-inch (20 cm) in diameter and cook in the middle of the oven for 35 to 40 minutes or until a toothpick can be inserted into the center and removed cleanly.

8. In the meantime, in a pot, cook the cauliflower florets in boiling water for 2 minutes. Drain and process in a food processor hand mixer until puréed.

9. Stir the purée in the pot and add the coconut, cream, brown sugar, and vanilla extract.

10. Simmer for 5 minutes and spread onto the cake after baking. Let cool before cutting into slices. 

Portions: 18
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

• 2 cups (500 ml) of frozen broccoli florets
• 2 cups (500 ml) unbleached flour
• 1 ½ cups (375 ml) oat or wheat bran
• 1 cup (250 ml) quick-cooking rolled oats
• ½ cup (125 ml) dried cranberries
• ½ cup (125 ml) pecans, coarsely chopped
• 2 tbsp (30 ml) flax seeds
• 1 tbsp (15 ml) baking powder
• 1 tsp (5 ml) blend of mild spices or 4 spices (mix of cinnamon, cloves, nutmeg and ginger or allspice)
• ¼ cup (60 ml) Greek yogurt, plain
• 2/3 cup (160 ml) molasses
• 1/3 cup (80 ml) brown sugar
• 2 eggs
• 1 ½ cups (375 ml) milk

Preparation

1. In a pot, bring water to a boil and cook broccoli florets for 7 to 10 minutes or until tender. Drain and run under cold water. Drain again. Process in a food processor or with an electric mixer until puréed.

2. Preheat the oven to 350^o F (180^o C). Grease a muffin pan or use a silicon mould.

3. In a large bowl, mix together the dry ingredients.

4. In another bowl, beat the eggs with the yoghurt, molasses and brown sugar. Add the milk and broccoli purée.

5. Pour onto the dry ingredients and mix well to moisten everything.

6. Pour the muffin batter into the moulds ¾ full.

7. Bake in the middle of the oven for 20 minutes or until a toothpick can be inserted into the centre of the muffin and removed cleanly. 

Portions: 12
Preparation Time: 15 minutes
Cooking Time: 25 minutes
 

Ingredients

• 1 ½ cups (375 ml) frozen small peas
• ¼ cup (60 ml) packed brown sugar
• 4 oz (120 g ) bittersweet chocolate, cut into pieces
• 2 eggs
• ¼ cup (60 ml) canola oil
• ½ cup (125 ml) cocoa powder
• ¾ cup (180 ml) flour
• 1 tsp (5 ml) baking powder
• 2 oz (60 g) bittersweet and/or milk chocolate, cut into pieces

Preparation

1. In a pot, bring water to a boil and cook the sweet peas for 10 minutes. Drain and run under cold water. Drain again. Process in a food processor or with an electric mixer until puréed.

2. Add the brown sugar and chocolate. Melt and stir again. Let cool.

3. Preheat the oven to 375^o F (190^o C). Butter a square 8-inch (20 cm) mould

4. In a large bowl, mix the cocoa with the flour and baking powder.

5. In another bowl, beat the eggs with the oil and add the warm purée.

6. Pour onto the dry ingredients. Stir with a fork.

7. Spread the batter into the mould and bake in the middle of the oven for 12 to 15 minutes. The centre of the brownie should not be completely cooked. It will stay tender and moist.

8. Cover the top of the brownies with the chocolate pieces. Allow to melt and spread like icing. Let cool in the mould and cut into portions.