Archive for Recipes: Sweet

@Flourist Chocolate Chip Cookies

Things I think a lot about: sustainability, the environment, and how we can save the planet. 

Well that’s a bright and cheery intro, hey? 

Okay. But seriously. The main reason I gave up eating meat all those years ago is because of the environment. And while I totally get that not everyone is going to stop eating meat, if we all just ate less meat, it would make the world a better place. I loved this recent article in The Atlantic that advocates that we even just give up beef, and how much of a change that could make to our planet. 

Flourist Chocolate Chip Cookie baked in a large cast iron sklllet

Another option for those of you who are concerned about the environment, but aren’t ready to give up meat, is to only buy locally-farmed, pasture-raised meat. These animals are better cared for, and put less of a toll on the environment. 

In fact, there’s a lot of research out there that advocates for eating locally, and that doing so could actually be the best thing for the environment. There is a lower carbon footprint if you have to ship food a shorter distance. For me, also, I prefer to support our local businesses if possible, keeping more money in our local economy. 

But you know what else I think about?? Bread. And the best chocolate chip cookie recipe. And pizza dough. And Focaccia with rosemary and sea salt, dipped in good olive oil and balsamic. 

round loaves of sourdough bread


And so it was, for all these various reasons, that I was super happy to see that Flourist finally was able to open up a bricks and mortar location here in Vancouver. 

I’ve been fans of them for a long time (since before they rebranded in their current iteration). They sell local (well, from as far away as the prairies) grains and pulses that are locally milled and high quality. We’re talking heritage grains and Canadian pulses that are a real staple of our economy. 

I used to buy their stuff in local specialty markets, but now they have their own location, so you can go straight to the source! 

Flourist’s location, just off of Commercial Drive in East Van, also houses a mill, a cafe, and space for cooking classes and demos. 

Shelves of dried goods

And–oh joy! They sell sourdough starter, too. 

The space itself is super adorbs, and the cafe itself sells, in addition to baked goods made with their flour, lighter meals like salads made with beans, chickpeas, and millet, as well as toasts made with their homemade bread. 

It honestly makes me so happy to witness and be a part of this whole food revolution. I love that people are beginning to understand that convenience food comes at a price, and we’re starting to look back to the eating habits of our ancestors. 

By the way, if you’re gluten free, you may be able to tolerate this kind of bread. The flour it’s made with is less processed and refined, and its genetic footprint is less refined. In addition, sourdough partially ferments the dough, making it easier to digest. 

a plate of cookies

When I was recently at the new Flourist location, checking it out, I tried one of their Chocolate Chip Cookies.  And then, a couple days later, not shockingly, they showed up on this list of where to get the best Chocolate Chip Cookies in Vancouver. 

At Flourist they bake the entire recipe in a big cast iron fry pan and cut it into wedges, so I’ve done that here. You can either bake your own or head over to Commercial Street to buy them. While you’re there, you’re going to want to pick up some bread, flour, and probably some chickpeas, too. 🙂 

Oh–one last thing. All of the packaging at Flourist is recyclable. Your “to go” coffee will come in a mason jar that you pay a deposit on and then either bring back or keep. Pulses are sold in jars as well. The owners, Janna and Shira, are passionate about the local food movement, and Shira is a long-time plant-based advocate and food blogger. So yeah, this is a small local business you can feel good about supporting. 

Wedges of chocolate chip cookies

Especially when the chocolate chip cookies are made with whole grain flour, and they taste this good. 


Instant Pot Cherry Clafoutis

The French, man. When it comes to desserts, they got it going on! 

Croissants, macarons, creme brulee, crepes… these are a few of my favourite things. 

Clafoutis is another winning French dessert. The basic concept is that it’s a kind of custard or flan, baked with fruit inside. You can basically use whatever fruit you like, though stonefruit seems to be the most popular option. Cherries are classic. Cherries

It’s cherry season here in the B of C, and the orchards in the Okanagan are bursting with rich, ripe, red stonefruits. I might have to drive up there and come home with a back seat full, but in the mean time, they are easily procurable at the local Farmer’s Markets. 

The French don’t usually bother to pit their cherries before burying them inside this dessert, but I like to. For this job, you’ll need a good cherry pitter (I love this one)–though be prepared for your kitchen to look like a crime scene, no matter how careful you are. 

Normally, this is made in a cast-iron pan in the oven and baked, but after making cheesecake so successfully in the Instant Pot, I was curious to see how it would turn out. 

It turned out great! 

There’s something about baking in the Instant Pot that gives a more even result. Plus the presence of water in the cooking process makes it less likely to be a dry final result. 

Of course, the downside of cooking in the IP is that you don’t get any browning or caramelization. I fixed that by sprinkling the top of my clafoutis with icing sugar and bruleeing it a little with my torch. You don’t have to, it’s completely optional, but it does add that finishing touch. Instant Pot Cherry Clafoutis

Instant Pot Cherry Clafoutis


  • Enough whole, pitted cherries to mostly cover the bottom of a 7″ round springform pan 
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla
  • 1/2 cup flour


  • Wash and pit cherries. 
  • Spray or brush the inside of your 7″ round springform pan with neutral vegetable oil. 
  • Place the cherries in the bottom of the pan and spread them around evenly. 
  • Place the rest of the ingredients in your blender, and blend on high for about a minute. Scrape down the sides with a spatula and blend again. 
  • Pour the batter overtop of the cherries in the pan. 
  • Cover with aluminum foil. 
  • Place the trivet in the bottom of your Instant Pot, and then pour in about 1-2 cups water, just until it reaches the top of the trivet. 
  • Place the clafoutis on top of the trivet, put the lid on the Instant Pot and seal. 
  • Cook on the manual setting for 20 minutes. Allow for natural pressure release (about 10-15 minutes) after the cycle is completed. 
  • Remove the lid and carefully remove the pan. Remove the foil and remove the sides of the pan, sliding the clafoutis out. 
  • Dust the clafoutis with powdered sugar and serve. 


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