Recipes

• Preheat oven to 350℉
• Put the fruit in a medium bowl. Sprinkle on the flour and the sugar. Toss to coat. Put 1/2 cup berries in each of four 3/4 cup (180 ml) ramekins. As an alternate, you can bake this as a single dish in a 3 cup (750 ml) oven proof container.
• Mix the crust In the now-empty bowl. Toss the walnuts, oat flour, oats and coconut sugar until well mixed. Pour in the melted butter and mix gently until the cobbler comes together and begins to form a crumble.
• Divide the crumble topping on each ramekin of berries. Place the ramekins on the foil-lined baking sheet. Bake on the center rack of the oven.
• Bake at 350℉ for 30 minutes on the center rack of the oven. When you see bubbles of berry juice around the edges and the crust is lightly browned, remove from oven and let cool for 10 minutes before serving. Of course, you may not have enough discipline to wait that long!!!

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper, a silicone liner, or aluminum foil. Place in the oven to preheat as well.
• CHEF'S SECRET: To chop the sticky cherries, toss them with a bit of the oat flour, and chop with a sharp knife. Help keep the cherries from sticking to the knife. This works well for all kinds of dried fruit.
• In the bowl of your mixer: Zest the lemon. Set the rest of the lemon aside. Add the remaining dry ingredients. Stir to combine.
• In a separate bowl: Squeeze in the juice of the zested lemon. Add the applesauce and agave and stir to combine. Mix on low until the ingredients come together.
• Add the good stuff! Add the cacao nibs and nuts to the dough and mix lightly to distribute. Mix in the peanut butter until it is well incorporated.
• Bake the cookies: Use a 2 TBSP scoop to form spherical cookies. Space cookies evenly on the baking sheet.
• Bake for 18 minutes. Remove from oven, and let cool on the baking sheet for 10 minutes. Transfer to a plate to let cool completely.

• Chop the fresh ingredients: Dice the red onion and both tomatoes. Rough chop the cilantro.
• "Mash" the garbanzo beans with a potato masher or a mixer.
• Add the salsa and fresh vegetables. Stir to mix thoroughly.
• Serve with vegetables to dip or as a table condiment.

Chef Leander's Authentic Hummus

• Preheat oven (or toaster oven) to 425℉. In a small cooking dish, drizzle 2 garlic cloves with olive oil. Bake for 15 minutes or until golden brown. CHEF'S SECRET: While you're at it, why not roast a bunch and store in oil in a small sealed jar in the refrigerator!?
• Food Processor: Put the garlic and lemon in the food processor and pulse until the garlic is finely chopped. Add the garbanzo beans, tahini, olive oiil, salt, and smoked paprika and process until it is smooth and creamy.

Chef Leander's Authentic Sun-Dried Tomato Hummus

• Process the sun-dried tomatoes until they are chopped finely, but not pureed. Remove from the work bowl.
• Make Chef Leander's Authentic Hummus as directed above.
• Add the reserved sun-dried tomatoes and oil from the jar and pulse 5 times to mix. Be carful not to over process.

Chef Leander's Authentic Kalamata Olive Hummus

• Make Chef Leander's Authentic Hummus as directed above.
• Drain the Kalmata olives. Add to the hummus and pulse the food processor 10 to 15 times so the olives are incorporated and chopped into large morsels of salty Italian goodness! Yumm!

• Put a metal or silicon trivet in your Instant Pot so the glass jar(s) is not sitting on the on the bottom of the pot. Pour 1 cup (250 ml) of water in the bottom of the pot.
• Put the dried beans in the bottom of a glass jar. Fill the jar with water. Put the jar in the Instant Pot. My Instant Pot will hold multiple glass jars, so I often multiply this recipe and cook several at one time. Note: you don't need to increase the water on the bottom of the Instant Pot.
• Seal the Instant Pot and close the steam release valve. Press the Multigrain button, and set the timer for 60 minutes. It will take about 30 minutes to pressurize. When the Instant Pot is finished wait for the pressure to release naturally. Time to make hummus!!

• For the most reliable results, be precise in your measurements.
• In a high-speed blender, "grind" the split lentils until they become the texture of flour. This typically takes about a minute.
• Put the lentil flour, the thyme and the oregano into a medium bowl and add the water. Let is sit for 3 minutes, stirring occasionally with a whisk, to let the flour absorb the water. Consider adding changing out the herbs depending on the flavor palette of the accompanying meal.
• Heat a drizzle of avocado oil in a medium hot (310º) non-stick skillet. Pour in 1/2 c of the batter. Cook until the bubbles rise to the surface and the "pancake" releases from the pan. Turn over and cook another couple of minutes until brown.
• Turn out onto a plate.
• As written, this recipe serves 2 people with 4 hearty flatbreads.

• Traditional Method: Put your mixing bowl on a damp paper or cloth towel (to keep it from sliding away).
• Put everything except the oil in the mixing bowl and whisk lightly to disperse the mustard and agave.
• Put the avocado oil in a small carafe. Whisk the lemon mixture briskly, and add the oil in a small stream. This will allow the oil and the acid (lemon juice) to bond so they won't separate on the salad.
• Pour the dressing into the carafe and place on the table with the salad.
• Blender Method: Put the lemon, agave, and mustard in the blender. Blend quickly for 5 seconds. Drizzle the avocado oil in the top opening slowly. Pour the finished dressing into a carafe for serving.