Food & Recipes
It's the most magical time of the year. A fresh start and good intentions will make this year a memorable one. Make these desserts and ring in 2016!
Baking with champagne? Yes, Please!
Here at Lovestitch, we really love our fruits and vegetables and we pine all year long for persimmon season. These fruits are versatile, crispy, flavorful and just all around delicious! We love to just take a bite out of them or slather some raw honey and almond butter on them but we also love to include them in Thanksgiving recipes!
Check out some delicious recipes with our beloved persimmon:
- 2 10 ounce packages thawed frozen butternut squash puree
- 1 14 ounce can coconut milk
- 4 eggs
- 1/2 cup pure maple syrup
- whipped cream
- 1/2 tsp cinnamon
- Preheat oven to 325 degrees . Blend squash, coconut milk, eggs, cinnamon and syrup; pour into 8-inch baking dish. Put dish in roasting pan; pour boiling water halfway up dish to make water bath. Bake, 1 hour. Top with cream.
Ever have a hankering for something sweet and carby in the morning but wish you could eliminate all the fat and calories that come with it? Well, I don't want to take away ALL of the fun, but here is a recipe for a healthier version of a classic breakfast splurge, french toast!
What you will need:
2 Slices of Thin Sliced Dave's Killer Bread (You can use any bread you like but in an effort to keep the calories down, I love their 60 calorie thin sliced bread!)
1 TBSP Butter or Earth Balance Buttery Spread
1 Egg, Beaten
1/2 Banana, sliced
Handful of Raw or Roasted Pecans, Unsalted
2 Pinches of Coconut Sugar
Ground Cinnamon to Taste (optional)
Sea Salt to Taste
Maple Syrup to Taste
First thing's first, heat up that butter in the skillet and keep the pan at medium heat.
Dip your bread slices in the egg and evenly coat both sides.
Place your bread in the hot skillet and sprinkle some coconut sugar on top.
After a few minutes, flip the bread and make it so both sides are an even golden brown.
Once the toast is golden brown, remove from skillet and place on a plate.
Throw your bananas and pecans in the still hot skillet and pan fry for a minute or so to get them warm.
Top your toast with banana and pecan mixture.
Sprinkle a bit of sea salt and cinnamon on top and drizzle your masterpiece with an ample amount of maple syrup and VOILA. Enjoy!