Autumn is a great time for comfort food, which in turn, isn’t a great time for your waistline. Laura Keogh and Ceri Marsh of the Sweet Potato Chronicles came up with these tasty Fall treats with a healthy twist!
Pumpkin Chocolate Chip Cookies
Makes: About 24 small cookies
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 cups whole wheat flour
1 cup oats
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1 cup pumkin puree
1 cup chocolate chips
Method
Preheat oven to 350 degrees.
In a large bowl, cream butter and sugars together until fluffy and light. Add egg and vanilla and mix again.
In a second bowl, combine flour oats, baking soda and spices.
Add the dry to wet and mix until it just combines. Blend in the pumpkin puree.
Stir in the chocolate chips
Drop 1 Tbsp of cookie batter onto a parchment lined baking sheet with about 1 to 2 inches between cookies. Bake for about 12 minutes. Allow to cool for a few minutes before removing to a rack to cool completely.
Apple Upside Down Cornmeal Cakes
Makes: 6 cakes
6 Tbsp cold unsalted butter, cut into small pieces (plus butter for muffin tins)
3 apples, peeled, cored and cut into 1/3 inch dice
1/3 cup brown sugar
1 tsp lemon juice
1/2 cup almonds, chopped
3/4 cup flour
1/2 cup cornmeal
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
Method
Preheat oven to 425 degrees. Lightly butter the muffin tins
In a large saute pan, melt 2 Tbsp of butter then toss in your apples, lemon juice and brown sugar. Stir well with a wooden spoon until the sugar melts and the apples are coated. Allow the mixture to simmer for 5 to 6 minutes. The butter and sugar will reduce into a glaze and the apples will become just tender. Stir in the chopped nuts.
Evenly distribute the apple mixture into the bottom of the muffin tins. Fill each cup about one third full.
Toss your flour, cornmeal, sugar, baking powder and salt until it’s all well mixed. Add the last 4 Tbsps of cold butter and use your fingers to pinch the pieces of butter.
Keep tossing into the flour mixture until you have a coarse meal.
Whisk together the egg and milk. Pour the egg and milk into flour and cornmeal mixture and stir until it is well combined. Pour your batter over the apples. Leave a tiny bit of space between the batter and the top of the tin or it will puff over as it cooks. Pop in a hot oven for 15 to 20 minutes. Keep an eye on it, the cornmeal will make the batter turn dark very quickly.
Allow the cakes to cool a bit in the muffin tin. Then use a butter knife to run around the edges of each cake. Place a plate on top of the cakes in the muffin tin then invert the whole thing. Gently pull the muffin tin off. If a bit of apple is stuck in the tin just spoon it out and press it back onto each cake. Serve plain or with a bit of whipped cream.
Beet and Chocolate Torte
Makes: 1 torte
6 oz. Dark Chocolate
¼ cup butter, room temperature
1 cup brown sugar
1 1b. beets, about 4 to 5
1/3 cup canola oil
1 Tbsp Greek-style yoghurt
3 eggs
2 Tbsp cocoa powder
1 tsp vanilla extract
1 ¼ cups spelt flour
¼ tsp salt
1 cup dark chocolate chips
¼ cup icing sugar, optional
½ cup raspberries
Method
Preheat oven to 180°C (350° F). Grease an 8-inch (20 cm) round pan with butter or cooking spray and then line it with parchment.
Trim and peel the beets and boil them in water until they’re soft, about 20 minutes.
Use a food processor to puree.
Melt the chocolate and butter in a double-boiler, stirring constantly. Remove from the heat and add the brown sugar and stir.
Combine the beet puree, oil and yogurt.
Add eggs to melted chocolate, one at a time, stirring after each addition. Sift in cocoa and add vanilla. Stir in flour and salt until combined.
Pour in the beet mixture and combine. Fold in chocolate chips.
Pour the batter into a pan and bake for 25 to 30 minutes. Allow the torte to cool completely then dust with icing sugar for a more formal presentation. Decorate each serving with fresh raspberries.
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