Father's Day Eggie on a Ricecake & Haskap Berry Granita
By: Tristan Guilbeault
Instagram: @tristangcooks
Father’s Day is coming soon. Without the guidance and love of my Father, this recipe would not exist. Albeit simple, I could not think of a better recipe to share for Father’s Day than one he helped create! Here’s the story; at the age of three, I had come home from a walk with my father along the Elbow River. It was early in the morning and we were both starving, while not sure of what to make- we used what we had- and thus ‘eggie’ on the rice cake was born! The name itself is even a reflection of my inner child, why isn’t it just egg on a rice cake? Similar to an eggs benedict or a classic eggs on toast but simpler and even more satisfying, it is quick, healthy and most importantly, delicious. It can be made with any preferred protein, cheese and greens. Using all Amaranth ingredients this recipe will be sure to impress this Father’s Day!
When I was a child my parents were strict about food. They wanted me to eat healthy, no junk food was to be found in the house and the only dairy product was goat cheese. Safe to say, I had the grass is greener on the other side mentality; so I wanted all the chips and all the ice cream I could find. However, now that I am older I find myself coming around full circle and appreciating the foods I ate growing up. This is one of those recipes, it is healthy but so satisfying to me, and maybe it's just the nostalgia, but there is no better breakfast to me than ‘eggie’ on a rice cake!
Eggie on a Ricecake
Recipe from Tristan Guilbeault
Dietary restrictions: Gluten-free, nut-free, vegetarian, paleo, can be made lactose-free, can be made fodmap friendly
Total Time: 12 minutes | (Preparation): 2 minutes | (Cooking): 10 minutes
Yields: Feeds 2
Ingredients
Ricecake Base
● 4 Lundberg Family Farms Brown Ricecakes
● Mayonnaise (we recommend Chosen Foods Avocado Oil Mayo, Suzie’s Organics Mayo, Maison Orphee Vegan Mayo, Primal Kitchen Mayo, Earth Island Veganaise or homemade - recipe below)
● 2 handfuls Sprouts (we recommend Allpa Microgreens, Sprout-Love or Goldenvine - I always use Alfalfa)
Eggs
● 4 Eggs
● 1 tbsp Olive Oil
● Chili flakes (optional)
● Black Pepper to taste
● Salt to taste
● 1 handful of Organic Girl Baby Spinach
● 4 slices preferred Melting Cheese (we recommend L'Anctre Cheddar, Emmental and Mozzarella, Truly Grass-fed Cheddar, Vital Greens Medium Gouda, Springbank Farmers Cheese or Monterey Jack)
Protein (Optional)
● We recommend Simply West Coast Smoked Sockeye Salmon, Old Country Sausage Back Bacon, or Mclean Meats Deli slices
Instructions
1. Begin by prepping the rice cakes. Slather them with mayo and top with each with a small handful of sprouts.
2. Heat a medium-sized pan with olive oil on medium heat. Add the eggs in one at a time ensuring they have some space between. The oil will splatter so be careful! Season the eggs immediately with salt, pepper and chili flakes. Once the whites around the eggs have begun to crisp around 60 seconds, turn off the heat, cover the eggs with spinach and then add your slices of cheese.
3. Set the oven to broil and add the pan of eggs into the oven. At this point carefully watch them so that cheese does not burn. Once it is melted and gooey the eggs will be cooked perfectly. If you like harder eggs leave the pan to broil for 1-2 minutes longer. Make sure you use an oven mitt to take out the pan! I have burned my hand many times on this step.
4. Add the crispy eggs to the ricecake base and serve! Enjoy this delicious, healthy breakfast offering. A personal creation of me and my father!
Simple Homemade Aioli
Aioli is a very simple emulsion and the base of mayonnaise. Originally for this recipe, I used Grapeseed Veganaise, however, in this day and age more people are cautious of preservatives and other allergens. I have included this simple homemade recipe for people to adjust based on their preferences.
● 1 whole Egg
● 1 1⁄2 tbsp Water
● 1 tbsp Vinegar or Lemon Juice (we recommend Maison Orphee White Wine Vinegar, Sunshine Farms White Vinegar, Earth’s Choice or Santa Cruz Lemon Juice)
● 1 cup neutral Oil (Spectrum Refined Canola Oil, Chosen Foods Avocado Oil, Maison Orphee Unrefined Sunflower Oil, Maison Orphee Italian Grapeseed Oil)
● 1⁄2 tsp Salt
● 1 clove Garlic (optional)
1. Finely mince the garlic and add all ingredients into a blender. Blend using a hand or tabletop blender until the mixture is thick and emulsified like mayonnaise. Season to taste. Store in a clean jar or container in the fridge for up to three weeks.
*Using different kinds of vinegar and oils will alter the flavour of your aioli. Personally, I like the combo of grapeseed and white wine vinegar, the grapeseed has a nice subtle nutty flavour while the white wine brings its own unique nuance. Regular white vinegar will give a very basic-tasting mayo. Even lemon juice may be used, but the aioli will taste more strongly of lemon.
Protein
One of the great things about this recipe is its simplicity; just like eggs benedict, it can be made with whatever protein is on hand. I typically eat them as they are in this recipe. But feel free to add Old Country Sausage Back Bacon, Pioneer Butchery & Charcuterie Back Bacon, Simply West Coast Wild Smoked Sockeye Salmon or your favourite Mclean Meats Deli Slices.
It’s summertime! Here in Alberta as soon as the snow melts it comes hot and fast. There’s nothing better on a hot summer day than a cold ice cream cone or Slurpee! Well, this summer try something a little healthier made with all Amaranth ingredients!
Granita is a Latin American shaved ice that can be found flavoured with a plethora of fruits and sugar syrups. They can be found sold on the roadside in street carts and are almost a necessity to cool down during a hot summer day. Typically served with fresh fruit, shaved ice, fruit syrup and tajin, all layered in a snowcone-like container. My version uses our locally prized haskap berry paired with orange to make a beautiful pink granita served over top fruit salad and sorbet, drizzled with Saskatoon berry syrup and finished with a sprinkle of Tajin. This easy homemade granita will be sure to impress children and adults alike!
Haskap Berry Granita with Fruit Salad & Tajin
Recipe from Tristan Guilbeault
Dietary Restrictions: Gluten-free, dairy-free, nut-free, vegan, can be made paleo, can be made keto
Total Time: One night + 4hrs 25min | (Preparation): 10 minutes, plus overnight infuse | (Freezing): 4 hours | (Cooking): 15 minutes
Yields: 15-20 portions
Ingredients
Haskap Granita
● 3⁄4 cup (150g) of Sugar (we recommend Wholesome Organic Mill Unrefined Sugar, Bulk Section Cane Sugar, Camino Golden Cane Sugar, Canadian Heritage Organics Maple Sugar, Wild Tusker Coconut Sugar or Lakanto Classic Monkfruit Sweetener)
● 1 1⁄3 cup Water
● 1 bottle (473ml) Rosy Farms Haskap Berry Juice
● 1 Orange, peeled and juiced (we recommend Navel or Valencia)
Fruit Salad
● Fresh cantaloupe or honeydew, cubed or sliced
● Fresh blueberries or raspberries
● Fresh strawberries or grapes, sliced
Garnish (Optional)
● 1 scoop Sorbet (we recommend Righteous Gelato Raspberry Lime or Pineapple Mango)
● A sprinkle, Tajin Classico Seasoning
● A drizzle, Summerland Sweets Saskatoon Berry Syrup or Prairie Hills Haskap Berry Syrup
Instructions
1. Begin by making the simple syrup. Lightly peel the orange ensuring to get as little of the white pith as possible. In a small pot add the sugar, water and orange peels. Place on medium heat, bring to a low simmer and let slowly reduce for 15 minutes. Let cool.
2. In a medium-sized bowl, add the simple syrup, orange juice, and haskap berry juice. Whisk together and then place in the fridge covered to infuse overnight.
3. Take the cooled juice and strain. Add into a shallow large pan and place in the freezer. Let freeze for at least 4 hours.
4. Once frozen, remove it from the fridge and scrape the top with a fork. This is the granita or “shaved ice.” This may all be scraped and stored in another covered container or shaved as needed. It may take some forearm strength!
5. Cut up your fruits for the fruit salad. Use a mix of 3-4 of your favourite fruits carried at Amaranth. Larger fruits like cantaloupe, watermelon, pineapple or honeydew. Peel, deseed and cut into a large dice. Fruits like blueberries and raspberries may be kept whole. Medium-sized fruit like strawberries or grapes may be cut into 4-6 smaller pieces. Mix together all of your preferred fruits. Set aside.
6. In a small bowl, place a small scoop of sorbet, cover with the fruit salad, followed by the Haskap berry granita then drizzle with Saskatoon berry syrup and finally a sprinkle of tajin! Enjoy this delicious fresh treat on a hot summer’s day!
Granola Bowl
A delicious way to eat this granita for breakfast is paired with your favourite granola sold at Amaranth over top creamy yogurt. The crunch, creaminess, sweetness and fruitiness is guaranteed to level up your breakfast game!
SUBSTITUTIONS
I have formulated this recipe using Rosy Farms Haskap berry juice, however, any juice carried at Amaranth may be made into a granita! Black River carries Apple Mango Juice, Apple Cranberry, Bartlett Pear, Pineapple Juice and Pomegranate Juice that would work excellent in this recipe. Amaranth also carries many other great brands of juice that may be used like Happy Valley, Kiju Organic and Triple Jims. Keep in mind that Rosy Farms has no added sugar, so if you want to try using a different kind of juice adjust the recipe as needed. Amaranth also carries many great varieties of fruit that may be used in this recipe, such as; bananas, blueberries, strawberries, raspberries, red mangos, cantaloupes, watermelons, pineapples, apricots, kiwis, apples and pears. The optional sorbet may be substituted with any variety of ice cream as well!
Tips
This is a great recipe to make ahead of time if you are hosting a party or a family BBQ. The fruit can be sliced the day of and the granita stored in the freezer. When making the granita and pouring the haskap berry juice be cautious of spilling; as I have found the juice to be very capable of staining. Even the container I stored in the fridge overnight had absorbed some colour, so refrain from using lighter or more colour-absorbing containers. When freezing, the mixture may be whisked every 30 minutes- 1 hour until completely frozen, resulting in a smoother end result. This is an extra step, but for a restaurant setting this would be done.
Storage
The granita may be shaved and stored in a container in the freezer for up to one year, it may also be left in the shallow pan for the same amount of time, just ensure that it is covered. The fruit salad is best eaten fresh but will last for 2-3 days in the fridge.