Greek Spinach and Kale Tart with Hazelnut Crust

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Inspired by spanakopita, this simple tart is loaded with greens and fresh herbs encased in a hazelnut tart crust. It’s just as delicious served at room temperature, and both the crust and filling can be made in advance for easy preparation.

Greek Spinach and Kale Tart with Hazelnut Crust

Greek Spinach and Kale Tart with Hazelnut Crust

For the crust:
1 1/2 cups (360mL) hazelnut meal
6 tablespoons (90mL) tapioca flour
1/4 teaspoon (2mL) fine sea or Himalayan salt
1/4 cup (60mL) vegan buttery spread, such as Earth Balance, chilled and cut into chunks
1 to 2 tablespoons (15 to 30mL) cold water

For the filling:
1/4 cup (60mL) extra virgin olive oil
6 cups (1440mL) packed chopped spinach
2 cups (480mL) packed chopped kale
1 1/2 cups (360mL) chopped green onions
1 1/4 cups (300mL) chopped fresh dill
1/2 cup (120mL) chopped fresh mint
4 cloves garlic, minced
1/2 teaspoon (4mL) fine sea or Himalayan salt, plus more to taste
1 tablespoon (15mL) lemon juice

Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart dish.

To make the crust, put the hazelnut meal, tapioca flour, and salt in a food processor. Pulse about 8 times to combine. Put the buttery spread in the food processor. Pulse about 10 times until the buttery spread is in small pieces. Turn the processor on and drizzle in the water just until the mixture sticks together.

Press the mixture into the bottom and up the sides of the prepared dish. Bake on the middle rack for 12 to 15 minutes, until firm. If it starts to puff up, gently press it down. Set aside.

To make the filling, put the olive oil in a large saucepan over medium-high heat. Add the spinach, kale, and green onions, and cook until wilted and softened, about 10 minutes. Add the dill, mint, and garlic, cooking until fragrant and softened. Add the salt and lemon juice. Cook until all liquid has absorbed. Transfer the mixture into the tart shell, pressing evenly.

Bake for 25 to 30 minutes until crust is golden on the edges and the filling is firm to the touch. Cool at least 20 minutes before serving.

Double Chocolate Buckwheat Cookies

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Chocolate pairs well with just about anything—especially more chocolate! These easy cookies freeze well, making them perfect for lunches and snacks when you’re on the run. This recipe, along with these Apple Raisin Scones, was developed for Cuisine Soleil, a Canadian-based gluten-free and certified organic flour company that produces over 12 flours and a variety of mixes. Once again, I’m highlighting their buckwheat flakes, a light flake similar to quick-cooking oats, with an earthy buckwheat taste and a lot of versatility.

Double Chocolate Buckwheat Cookies

Double Chocolate Buckwheat Cookies

 

1 cup buckwheat flakes
2/3 cup sorghum flour
1/3 cup unsweetened cocoa powder
2 tablespoons tapioca starch
3/4 teaspoon xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cup softened coconut oil (see Note)
2 tablespoons ground flaxseeds
1/2 cup granulated sugar
1/3 cup nondairy milk
1 teaspoon vanilla extract
1/3 cup nondairy dark chocolate morsels

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Put the buckwheat flakes, sorghum flour, cocoa powder tapioca starch, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk well to combine.

Put the coconut oil and flaxseeds in a saucepan, cooking on medium heat until the coconut oil melts. Pour it into a large bowl or the bowl of a stand mixer. Add the sugar, nondairy milk, and vanilla extract. Using a hand mixer or the stand mixer, beat until well emulsified. Add the flour mixer, beating until mixed. Stir in the morsels.

Scoop about 2 tablespoons worth of the cookie dough into portions on the baking sheet. Use your hands to roll each one into a ball, then flatten to about 3/4-inch thick. Bake for 10 to 12 minutes, just until the tops start to firm. Cool on the baking sheets for about 5 minutes, then transfer to a cooling rack to cool completely.

Note: If you don’t want the taste of coconut from the coconut oil, look for organic varieties that aren’t virgin—they have the same nutritional content without the strong flavor.

(Disclosure statement: I received monetary compensation and free product from Cuisine Soleil from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Black Forest Biscotti

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Are you someone who likes camping? I’m definitely not. But I know lots of folks dig it (for some reason), and portable foods to bring along are a must. These fall into that category: an easy-to-take-with-you, allergen-friendly recipe that kids’ll love for those times when they’re attending camp during these (finally) warmer months!

For National Allergen Month, I’m celebrating again with So Delicious Dairy Free to create a top 8 allergen-free, vegan recipe that everyone will love whether they’re away on the campgrounds or not. These fit the bill: they have a double dose of chocolate, are studded with dried cherries, and have an underlying creaminess from the Culinary Coconut Milk. They’re inspired by black forest cake (my favourite), which, of course, definite coincides with the great outdoors. (Get it? Forest?)

You can see my last celebration with So Delicious here, with my Banana-Tahini Caramel-Chocolate Pudding Pie.

One more thing: So Delicious Dairy Free has a cool campaign going on until May 12th called the #140Difference – The World’s Shortest Grant Application. They’re seeking people toTweet/Facebook/Instagram them their ideas for projects that protect the earth and animals, as well as ideas/programs that support those with food allergies or plant based eaters. The  best part? They’re giving away $30,000 over 3 weeks, granting awards daily. You can check out more here.

Biscotti are one of my favourite things to make–second only to cake–and these are among my top picks (hello, chocolate). They’re freezer-friendly, too, if you want to double the batch, but I can tell you they probably won’t last very long.

So Delicious - Black Forest Biscotti

Black Forest Biscotti

 

1 cup sorghum flour
1/2 cup teff flour
1/3 cup tapioca flour
1/3 unsweetened cocoa powder, preferably dark
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup packed brown sugar
1/2 cup So Delicious Original Culinary Coconut Milk, plus more as needed (about 2 tablespoons)
2 teaspoons vanilla extract
1/3 cup nondairy chocolate chunks
1/3 cup dried cherries (tart or sweet)
1/3 cup nondairy mini chocolate chips
2 teaspoons coconut oil

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Put the sorghum flour, teff flour, tapioca flour, baking soda, xanthan gum, and salt in a medium bowl. Whisk well to combine.

Put the brown sugar, 1/2 cup of the culinary coconut milk, and the vanilla extract in large bowl or the bowl of a stand mixer. Using a handmixer or the stand mixer, beat until well combined. Add the flour mixture. Beat until the mixture begins to stick together (it might take a couple minutes), adding up to 2 tablespoons additional culinary coconut milk, as needed. Turn off the mixture and use your hands to mix in the dried cherries and chocolate chunks. The mixture will be stiff.

Transfer the mixture to the baking sheet. Divide it in half, and form each half into a log, about 3 inches wide, 8 inches long, and 1 inch high. Bake for about 30 minutes, until the top is firm to the touch. Let cool 10 minutes. Using a sharp knife, cut the logs into 1-inch slices.

Lower the temperature of the oven to 300 degrees F. Put each slice on the baking sheet, cut-side down. Bake for 15 minutes. Turn the slice over so the other cut side is on the baking sheet. Bake for 10 to 15 minutes, until firm to the touch. The biscotti will continue to harden as it cools. Transfer to a wire rack to cool completely.

Once the biscotti is cool, put the nondairy chocolate chips and coconut oil in a small bowl. Microwave on 30 second intervals, stirring in between each one, until the chocolate has melted. Use a fork to drizzle the mixture over the top of the cooled biscotti. Cool completely before serving or storing.

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)