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COURSE:
DESSERT
PREP TIME:
10 MINUTES
COOK TIME:
30 MINUTES
YIELDS:
8 SERVINGS
FUNCTION: pressure
2 plums, peeled, halved, deseeded
2 pears, peeled, cored, halved
2 apples, peeled, cored, halved
10 medjool dates, stones removed
14 oz can sliced peaches
14 oz can sliced apricots
14 oz can black cherries
4 tbsp light brown sugar
2 cinnamon quills
4 tbsp fresh orange juice
TOPPING:
1 tbsp butter
½ cup almond flakes
½ cup walnuts, whole
½ cup macadamia nuts, whole
1 cup shredded coconut
Place all but the topping ingredients into the Cooking Pot. Secure
the lid. Press DESSERT, set pressure to HIGH, and adjust time to
30 minutes. Make sure the Steam Release Valve is in the “Seal”
(closed) position. Press START/STOP.
While the fruit is cooking, melt the butter in a separate pan
on the stovetop and add the topping ingredients. Stir until the
coconut has turned a golden brown. Set aside to cool.
Once the fruit is cooked, serve warm topped with the trio of
nuts topping.
Fruits of the Garden with a Trio of Nut Topping
INGREDIENTS: DIRECTIONS:
FUNCTION: pressure
Grease 6-cup bundt pan (or 7-inch diameter round cake pan) and
line with enough parchment paper to overhang sides. In a bowl,
whisk together flour, baking powder, baking soda and salt. In
separate bowl, whisk together egg, sugar, yogurt, oil and vanilla
until blended; whisk in bananas until combined. Stir into flour
mixture. Fold in 1/2 cup chocolate chips and 1/2 cup hazelnuts.
Scrape into prepared Cooking Pot and smooth top. Sprinkle with
remaining chocolate and hazelnuts.
Add 1.5 cups of water into Cooking Pot. Place Steaming Rack
over water. Place cake pan on Steaming Rack. Lightly cover the
cake pan with a piece of paper towel and then a piece of foil.
Secure the lid. Press MULTIGRAIN, set pressure to HIGH, and
adjust time to 1 hour. Make sure the Steam Release Valve
is in the “Seal” (closed) position. Press START/STOP. Once
cooking has completed and the pressure is released, allow cake
to cool in pan.
1½ cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 egg
¾ cup granulated sugar
½ cup plain 2% yogurt
½ cup vegetable oil
1 tsp vanilla extract
2 ripe bananas, mashed
¾ cup milk or dark
chocolate chips
¾ cup chopped hazelnuts
1 ½ cups water
COURSE:
DESSERT
PREP TIME:
15 MINUTES
COOK TIME:
1 HOUR
YIELDS:
12 SERVINGS
INGREDIENTS: DIRECTIONS:
Chocolate Chip & Hazelnut Banana Bread