Reasons why these cookies are fun: They are healthy They actually taste delicious There’s no mandatory recipe – only the contents of your pantry
My basic breakfast scone recipe has been my go-to for a quick weekend breakfast treat. It uses oats, whole-grain flour, and coconut oil instead of butter – so you can really justify it as a healthier alternative to the traditional (and delicious) cheddar and chive. You can also substitute out the milk for oil and water, making this a scrumptious and easy vegan treat!
Ingredients: 2 C flour 1/2 tsp b. soda 1/2 tap salt 3/4 C butter, melted 1 C brown sugar 1/2 C white sugar 1 tbsp vanilla extract 1 egg + 1 egg yolk 2 C mini eggs (Cadbury 100%) Directions: Preheat oven to 350F Grease 8×8 glass baking dish. And line base with a piece of parchment paper. Mix flower, baking soda and salt in a bowl. Using an electric mixer, cream melted butter and sugars. Add in vanilla and eggs whip until light and fluffy. Slowly add the flour mixture to the egg mixture until mixed. Fold in mini eggs. Spread batter into greased dish and bake at 325F for 40 min. Don’t over bake! Let cool completely before slicing.
Do yourself a favour and make this. I promise you that it will be worth your effort. I’d even recommend making a double batch since one loaf gets gobbled up pretty quick ! Batter – ingredients: 1 pint of fresh or frozen blueberries Juice of half a lemon 3/4 c white sugar 1 1/2 tbsps Lavender Buds 1/3 C milk (your preference – almond, soy, skim) 1 1/2 C Flour, Sifted 1/2 tsp b.soda pinch of Salt 1/3 C unsalted butter, melted 1/2 C coconut oil, melted 2 Eggs + 1 Egg Yolk 1 tsp Vanilla 3/4 C White Chocolate, Chopped Topping – ingredients: 1/4 C unsweetened coconut flakes 1/4 C Walnuts, chopped 1/4 C Oats 1 tsp lavender buds 2 tbsps Flour 2 tbsps Butter, Melted pinch of Sugar Method: Preheat oven to 350F. Grease loaf pan (8″ x 4″) with butter, then line with parchment paper. (Yes you have to do both.) In a small saucepan on medium high heat add the blueberries, lemon juice, a touch of water, and 1/4 cup …
Eleven months of the year, I milk my half Arabic background (even though I can count how many words I can say and understand on two hands, and know how to cook only a few key traditional dishes). The other month, that being December, I milk my other half which is Scottish. Why you ask? Shortbread of course! Maybe tartan blanket scarves and plaid in general, but that’s a different story.
So I’m 23 and I’ve never roasted pumpkin seeds before. Better late than never right? Instead of roasting any old seeds from a pumpkin at your grocery store, we went all out and picked our own pumpkin. We spent the day at a family farm and spent an hour wandering the pumpkin patches searching for the best looking pumpkins. We spent three hours carving the monsters, but at the end were left with a massive bowl of slimey pumpkin seeds. Once washed and roasted with a tad of salt these quickly became my favourite afternoon snack. Such a satisfying crunch and saltiness. Having so many seeds I sought to find a way to use them… That naturally included dark chocolate. My weakness! If you like Turtles than these will be your jam. Dark chocolate goodness, flaked sea salt, and chewy caramel, mmmm what could be better? Let us know how you like these ! Ingredients: 2 C pumpkin seeds, rinsed and patted dry 1 tbsp EVOO sea salt, for sprinkling 2x 100g bars of Lindt …
Yes I have a sweet tooth. I’ve been trying to fight it for years, but it’s here to stay. I think it’s my Dutch heritage…is that a thing? Anyways cookies are part of my weekend arsenal-quick, easy, and oh-so-satisfying. The dough is super easy to freeze and defrosts quickly to satisfy any post-dinner cravings. Not only do these bad boys photograph well, they are dangerously addicting. I left a cookie sheet of these on the counter one and my aunt stopped by our house while I was at work for the day. Little be known, she gobbled them all up and I sent her the recipe that night. I’m making her a batch of these as we speak as a little Thank-You gift!
Scones are one of the easiest baked goods to make. Even if you don’t consider yourself a baker, you can make these! There’s no letting the dough rise or rest, there’s no changing the oven temperature – just a simple batter into the oven, and you’ve got yourself a delicious breakfast snack.
Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream! See it used here in our Pumpkin Spice Lattes and Coconut Slices, and as a glaze on these Pumpkin Scones.
Just in time for Thanksgiving! This year, we decided to stray a little from the norm of pumpkin and sweet potato pies and try our hand at adding a little something modern to the traditional. I’ve had a craving for cheesecake ever since the Japanese style cheesecake revolution has hit Toronto. Anyone else seen those line for Uncle Tetsu’s!? So why not try making our own!