Fig, Almond, and Raspberry Yogurt Cake

It's my first time trying fresh figs. Alice is yelling at me, "You're mad, bonkers, off your head!" I know... These juicy, succulent, sweet delicacies, why didn't I go out in a mad search for these earlier?

I've been eager to work with fresh figs before the summer season began. My only experiences with figs are using the 'Chinese method'; adding dried figs to Chinese soups (which are usually broths) for sweetness and flavour. Eating fresh ones is completely foreign to my family. So are a lot of other foods; I constantly open my parents' eyes to new and exciting food. 

My neighbour has a fig tree in their backyard, and over the years, its branches have grown over to our backyard. For those that love figs, this would be a dream come true. However, I didn't know when the right time was to pick the fruit so we ended up with starchy, unripe figs in our mouth every time we decided to cut one open. That discouraged us from picking anymore. 

A bowl of fresh Black Mission Figs

During my last visit to our local Superstore, I scored a box of black mission figs for only two dollars! These babies could easily cost five dollars or more. Cha-ching! Finally, I can experiment with these luscious fruits. Hmm... with ricotta, in a muffin, or simply roasted? I can't decide. 

Beautiful, soft insides of a fig

A ripe fig should be soft and its thin skin should almost be wrinkly. A really delicious fig may have syrup beginning to drip out from the bottom end. The downside to purchasing from a grocery store is that the figs may not have been picked at its peak ripeness.

I was surprised at the soft, almost jelly-like flesh of fresh figs. Like dates, it's like nature's candy. It's unlike any other fruit I've tried and this made me very eager to get on with incorporating them into some recipes. After an evening of brainstorming a list of ideas, I decided to begin with a simple yogurt cake, pairing the figs with a drizzle of honey.

Grab a slice!

This cake is moist, flavourful, and fragrant. The yogurt replaces much of the fat while keeping the cake moist. That leaves us with only a quarter cup of coconut oil in an entire cake! I wished the figs had more time to roast and shrivel up a bit more; that would increase the sweetness of the fruit. But even after a bit of cooking in the oven, the figs provided much of the flavour and sweetness necessary for the cake. A sprinkle of sliced almonds gives a bit of textural contrast, and everything is better with some nuts ;)Raspberries give a pop of bright colour to the cake. It's the first time frozen raspberries haven't failed my entire baked good, I haven't had great experiences with using frozen raspberries... ahem. The hidden magic comes from the Meyer lemon zest. A Meyer lemon makes all the difference. The concoction of aroma coming from the oven while this cake is baking is mind-blowing. Ripe fruit, coconut, caramelizing honey, and zingy zest are all present.

A slice of Fig, Almond, and Raspberry Yogurt Cake

I've even healthified it by replacing some of the flour with whole wheat flour, wouldn' be a recipe from Coconut Crumpet without it being guiltless. Low in fat, sugar, increased fibre, and flavoured with fruits and nuts, this makes a fantastic afternoon snack or dessert. It's also very classy and would impress adults. Oh ho ho! Reheat a portion of this cake in the oven and serve with a scoop of vanilla ice cream, honeyed yogurt, or whipped cream and top with a few quarters of fresh fig. De-lish.

Time to dig in!

Click below to view the recipe!

Raspberry Chocolate Mousse Raw Vegan Tart

Raspberry Chocolate Mousse Raw Vegan Tart

Raspberries and chocolate, a dreamy combination of sweet and tart. My family is down to the last few raspberries from our trip to Krause Berry Farms so I took the opportunity to incorporate them into some kind of chocolate dessert. This recipe is a no bake, super easy, and uses minimal equipment. It's a tart that looks extravagant enough to bring to a dinner party. No one has to know it is vegan and can also raw!

Raspberry Chocolate Mousse Raw Vegan Tart

I managed to put this tart together in one hour, the pressing in of the crust taking most of that time. It sat in my fridge while my mom took us grocery shopping for our upcoming 'glamping' (glamorous camping) trip. By the time we returned home with an entire cooler of food for the barbeque, I was hungry and ready for a sweet snack. So hungry that I forgot to sift icing sugar over the tart to make it prettier. All that was on my mind was "photograph then eat". Oops~ Natural animal instincts, okay?

The vegan mousse is quite impressive. If made with a stronger machine like a Vitamix, the texture could become a lot smoother. My 'antique' food processor did an okay job but I could still feel a few clumps of mac nuts. I was so surprised as to how airy and light the mousse is! Looks like real mousse and feels like it. It's amazing what nuts can turn into whether it be a custard for Nanaimo Bars or a crust for a Banana Cream Pie, nuts are a healthy and satisfying alternative to highly processed store-bought food with zero nutrition and who-knows-what in it. Plus, it's been loving made with your own hands and effort~

Raspberry Chocolate Mousse Raw Vegan Tart

Next time I make a this tart, I'll have to either make the sides shorter or double the mousse filling. The final product will look more 'normal' and less like a boat (as my mom described it as). But aesthetics aside, this is absolutely delicious. I couldn't stop eating after one slice and helped myself to another. The chewy and naturally sweet crust is just as good eaten alone. This wetter version of the crust used in my Nanaimo Bars holds its shape a lot better and doesn't crumble at all. I can imagine it working beautifully in mini individual tarts.

The overall tart is very lightly sweet with no refined sugars whatsoever. Most Asians prefer less-sweet desserts so this tart suits those with that preference. As for myself, I would probably add a tad bit more honey and cocoa into the mousse to give the dessert a more robust flavour. I mean, if you're going to eat dessert it might as well be one that truly satisfies your craving for glucose. 

When in a rush and need a delicious and nutritious dessert, try making this Raspberry Chocolate Mousse Tart! It won't disappoint any taste buds ;)

Click below for the recipe

Peach Mini Galettes and Hand Pies

With one recipe of my Easiest & Fastest Vegan Pie Crust and a ripe peach, I set off to create these mini pastries. 

Painting egg wash on pastry to give it shine

The Basic Peach Filling is naturally sweetened with honey making it a very healthy option to fill pastries. The combination of honey and cinnamon is absolutely divine; I couldn't stop sniffing this mixture as I was mixing it together.

Peach mini Galettes and Hand Pies

I was blown away when I took a bite of these tarts. To begin, the crust is so flaky and crisp. Go read my Vegan Pie Crust recipe and try making pie crust with a food processor, it's the fastest and most fail-proof way to make a perfect pie crust. First, I took a bite of the Peach Ricotta Mini Galette. The creamy cheese and fresh peach tasted indulgent. My mom said this variation was most impressive. Second was the Peach Melba (peach + raspberry). This variation is most tart tasting because raspberries are naturally sour. Presentation-wise Peach Melba looks the most appealing; the bright red and yellow are eye catching. For even prettier presentation, add a sprig of mint! Peach Melba would be best when you're craving a really vibrant flavoured dessert or snack. Surprisingly, my favourite of the three flavour variations is the Peach Basil filling. Although it's a common combination seen on the internet, I was a bit skeptical as to how good it could taste. But it was love at first bite. Both flavours clearly fuse together; it wasn't as simple as mixing peach + basil. It's a refreshing burst of fresh flavour and totally unexpected. Fruit and basil is a must-try pairing!

Making Peach Ricotta Mini Galette

These adorable little rustic pastries would be perfect to bring to parties or give away as gifts! They have the the look, smell, and taste needed to impress other peoples' palates. It's also a great way to incorporate summer peaches while they are still in season. I'll will be making many more of these mini pies in the future! Savoury fillings would work beautifully as well, butternut squash or mushrooms in the autumn...yum~

Nero Belgian Waffle Bar

Nero Belgian Waffle Bar

When the mid-afternoon low blood sugar level hit as we strolled around Downtown Vancouver, my best friend's mom suggested we find something sweet for a snack. Walking along the streets until the afternoon sun made us crave ice cream so we headed towards Bella Gelateria. But from two blocks away, we saw the line up curving around the corner and went for plan B, waffles. Since Cafe Medina just closed at 4pm, I recommended we try Nero Belgian Waffle Bar as it has been on my wish list for a while now.

Those four blocks we walked felt like the largest four blocks that existed in downtown. Located at 1703 Robson Street, Nero Belgian Waffle Bar is a small restaurant that could easily be missed if one wasn't paying attention. The three tables outside were all full with customers enjoying their sugary treat. With a bit of tree shade and a light breeze, it is an impeccable environment to relax and chat with a friend over a plate of waffles. Being a dessertatarian, my eyes sparkled with excitement. My fancy waffle experience was about to begin!

Nero Belgian Waffle Bar's Summer Specials Menu

Krause Berry Farms

The joys of summer: continuous sunshine, no school (unless you go to summer school, then I pity you), sleeping in, eating icy treats, family vacations, trips to the beach, and berry season.

Every year, I look forward to my U-Pick adventure at Krause Berry Farms. No need to buy tiny boxes of berries at ridiculous prices, just pick the very best for yourself at only $1.75 a pound! I am so thankful that British Columbia is home to a variety of beautiful berries. I grew up vising berry farms for U-Pick; nearby home, in Penticton, but this farm in Langley has to be my favourite. 

Since my first visit to Krause Berry Farms years and years ago, they have expanded and upgraded in so many fantastic ways! New tables on 'The Porch' and in reused wagons can accommodate many more people during meal times, the bathrooms have more stalls, the market sells even more great finds, and they even have a cafe with fresh berry waffles and live music. Recently, they even opened their own winery! Krause Berry Farms has evolved into so much more than just a berry farm. Their market sells pre-picked berries if you would rather not get down and dirty in the fields, fresh vegetables, frozen pies and pizzas, preserves and jams, and other random knick-knacks. On this particular visit, I saw they have even started making their own fresh peanut butter! I got a taste tester and it was so. good. There is also a bakery that has so many delicious pies, shortcakes, cookies, fudge, and other sweets that are drool-worthy. Now that you have a glimpse of what the farm has to offer, let's see what the Crumpets specifically have to say.

Raspberries and Blueberries in mid-July