proscuitto, fig + goat cheese flatbread

 

because fig & prosciutto is an amazing combination of flavours (seriously, so many possibilities with these two ingredients), let's make a simple weeknight flatbread for summer! this recipe comes together in minutes, plus it can be made in the oven OR on the bbq (for those really really hot days).

to simplify things even more, i am using nature's own perfectly crafted artisan flats as the base. it is a pizza style flatbread (similar to naan bread), that can be topped with any combination of ingredients you can dream up! they've also just launched "bistro flats" & "snack flats", so you can turn this flatbread into a lunch time wrap or an appetizer! after all, it is summer & i am all about simplicity in the kitchen. for the base i used a creamy goat cheese, but any mild cheese will work (think mozzarella, ricotta or feta).

ingredients

  • 2 nature's own perfectly crafted artisan flats
  • 8 ounces creamy goat cheese
  • 10 figs, stemmed & quatered
  • 100 grams thinly sliced prosciutto
  • 1 handful of baby arugula
  • 2 tablespoons balsamic reduction
  • salt & pepper, to tate

directions

  • preheat oven to 400(f) degrees. line a baking sheet with parchment paper. place flats on baking sheet.
  • divide goat cheese between the two flats & smooth to cover, leaving a 1/2-inch border.
  • top with figs & bake for 5 minutes, until warmed throughout.
  • finish with prosciutto, arugula, balsamic reduction, salt & pepper.
  • slice into quarters & enjoy!

caramelized banana upside-down cake

 

looking for a last minute dessert for mother's day weekend? look no further because this perfectly moist (sorry i said it..) caramelized banana upside down cake is made with ingredients you (probably) already have kicking around in the pantry. a simple one bowl batter that features oil as the base, which means you don't even need to cream the sugar & butter.

i used my go to bob's red mill organic all purpose unbleached flour to create this cake, as it is important to always use a freshly milled high quality wheat flour with no potassium bromate added. we are having a very low key mother's day celebration this weekend, but a bottle of sparkling rosé & a slice of this cake will make for something special.

happy mother's day! xo

p.s. a few tips when baking this cake! make sure the sugar is fully incorporated into the butter for a successful caramel sauce & ensure the pan is completely covered with a layer of sliced banana before the batter is added. this will avoid too much batter from leaking through to the caramel sauce!

ingredients

for the caramelized banana

  • 3 tablespoons unsalted butter
  • 3 tablespoons light brown sugar, packed
  • 1 pinch fine salt
  • 3 to 4 ripe bananas, sliced lengthwise

for the cake

  • 1/2 cup vegetable oil
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoons pure vanilla extract
  • 1 cup whole milk, room temperature
  • 1 1/2 cups bob's red mill organic all-purpose unbleached white flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • freshly whipped cream, for serving

directions

for the caramelized banana

  • to a small sauce pot over medium heat add the butter, brown sugar & salt. stir until the sugar is completely dissolved into the butter.
  • transfer the caramel sauce to a lightly greased 8-inch round cake pan.
  • line with bananas slice side down, leaving as few gaps as possible. set aside while you prepare the batter.

for the cake

  • preheat oven to 350(f) degrees. in a large mixing bowl whisk together the oil, brown sugar, eggs & vanilla until well combined.
  • whisk in the milk followed by the flour, baking powder & salt. stir until the batter just comes together, do not over mix.
  • pour batter over the prepared baking pan & bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
  • let cool for 15 minutes before inverting the cake onto a cake plate. enjoy warm with whipped cream or serve at room temperature!

iced golden milk latte

 

ok.. everyone knows how much i love my iced coffees & iced lattes no matter what season it is, right? well, today i'm sharing a recipe for an elevated iced latte featuring golden milk AND espresso! it is like combining two amazing drinks in one & it is oh so good. if you aren't familiar with golden milk, it is a nutrient packed blend of spices that includes tumeric, ginger root, black pepper, cardamom, nutmeg & vanilla bean. i don't think it can get any cozier!

to make this drink extra simple to whip up on any weekday, i used buddha teas golden milk. buddha teas uses 100% unaltered, organic + wildcrafted teas made from the freshest herbs & tea leaves. there are no artificial flavours, colours or preservatives which means that beautiful yellow colour comes natural from the tumeric. the golden milk is also lightly sweetened with coconut sugar, so add the honey to taste if you prefer drinks not too sweet.

i also use a blend of coconut or oat milk in this recipe for maximum creaminess, as well as a hint of coconut flavour. however, any milk you prefer in your lattes will do the trick for this recipe. cheers to iced coffee season, even though it never really starts or ends for me! haha

ingredients

directions

  • in a small mixing bowl whisk together the golden milk powder, hot water & honey until well combined.
  • fill two serving glasses with ice. top with milk, espresso & prepared golden milk mixture.
  • give it a good stir & enjoy!