In celebration of the season, we collaborated with chef Carly Maltzman, creator of Donabe With Me, for a series of comforting recipes that bring warmth to the table while featuring our avocado oils in inspired new ways.

Roasted Figs in Tagine Donabe with Vanilla Whipped Cream & Fig Leaf Oil

Makes 4 to 6 servings

Ingredients

8-10 ripe figs
1 cup heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons sugar
6 fig leaves
1/2 cup west~bourne Organic Extra Virgin Avocado Oil

Make fig leaf oil: Blanch fig leaves in boiling water for 1 minute, shock in ice bath. Transfer to a blender with avocado oil and blitz until smooth. Strain through cheesecloth. Store in fridge up to 3 days.

Preheat tagine donabe over medium heat. Arrange figs in the base of the tagine. Alternatively, you can do this is a cast-iron or non-stick pan. Cover, and cook about 10 minutes, until softened, caramelized, and sizzling in their juices.

Meanwhile, whip cream with vanilla and sugar until soft peaks form.

Serve figs, whipped cream, and fig leaf oil alongside Avocado Oil Buckwheat Cake*

*Avocado Oil Buckwheat Cake

Makes 8 to 10 servings

Ingredients

1 cup west~bourne Organic 100% Pure Avocado Oil
1 1/4 cup honey
1 teaspoon vanilla extract
1/2 cup coconut milk, room temperature
3 eggs, room temperature
1 cup almond flour
1 cup buckwheat flour
1 1/2 baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
2-3 large fig leaves

Preheat oven to 350°F. Grease a 9-inch round cake pan with avocado oil. Layer fig leaves, stems trimmed, greenest side facing down across the entire inner surface of the pan overlapping across the base and up the sides (as you would if you laid parchment paper inside).

In a medium bowl, whisk together buckwheat flour, almond flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together avocado oil, eggs, honey, coconut milk, and vanilla until smooth and emulsified.

Fold dry ingredients into wet until just combined (do not overmix). Pour batter into prepared pan and smooth the top. Bake 30-35 minutes, or until a toothpick inserted in center comes out clean.

Cool slightly before unmolding. Serve plain or topped with roasted figs, vanilla whipped cream, and a drizzle of fig leaf oil.