"Because the world isn't as bad as you think"

Pasta & Chickpea Soup with Cheesy Toasts

Follow for recipes

(No-Rise) Slow Cooker Basil Pesto Bread

Follow for recipes

Military AU will always be my weakness

Fma aesthetics 1 out of ???: 

Badass Gals part one

funfetti amerikaners

Follow for recipes

Warm Caramelized Leek Pasta Salad with Bacon and Goat Cheese

Follow for recipes

In today’s episode - chocolate almond banana “tart” (wanted to make a tart, but couldn’t find that pan - must be at my mother’s). I’d like to share this with you so you too can be anxious about how it will turn out (we’ll know in a few hours when it’s chilled). Let’s begin!

I made a press-in tart crust from oat flour, almond flour, olive oil, xylitol (can use sugar) and salt. No rolling, just press it in and bake.

Bake for 12 or 13 minutes (or just until the edges are starting to get golden) on 375 F (190 C) and let it cool. Chop the chocolate…

…and place it in a heat-proof bowl. Bring heavy cream barely to a simmer. 

Place butter in the bowl with the chocolate and pour the hot cream over it.

Cover with plastic wrap (or plate, lazy me), and let it sit while you peel and arrange the bananas on the crust.

What a poor arrangement. Using a whisk or a spatula, combine the chocolate-butter-cream mix until combined and smooth. I added a few drops of almond extract here (a big marzipan fan).

Sprinkled with sliced slivered almonds and covered with plastic wrap, so it doesn’t get that fridge-smell (you know what I mean).

I hope my ingredients amounts/ratios will turn out fine - in that case I’ll share the whole recipe. Until then…

Crust

1 cup oat flour

½ cup almond flour

½ tsp salt

¼ cup olive oil

1-5 tbsp cold water (as needed, add one at a time just in case)

Ganache filling

12.5 oz (350 g) dark chocolate

10.5 oz (300g) heavy cream

2 tbsp (30 g) unsalted, soft butter

almond extract

Slow Cooker Chipotle Honey Chicken Taco Salad Lunch Bowls

Follow for recipes