A Greek-style frybread made with rice flour, honey and Feta cheese. Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernization" found in "The Philospher's Kitchen" by Francine Segan.

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Zucchini bread with the taste of both chocolate and chocolate mint! If you don't have chocolate mint available, use regular peppermint instead.

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A hearty, savoury Mediterranean bread perfect for pairing with flavoured dipping oils, tomato-pasta dishes and hearty soups.

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A Classical Irish Soda Bread from Bread Book by Susan Wright. The first quickbread I remember making entirely solo.

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This is the Christmas bread my mom and I bake every year. Decadent and very rich without being overly sweet, it's perfect with a little bit of butter with our Christmas breakfast!

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A recreation of the famous Chelsea Buns from the now defunct Grany's Bakery in Bobcaygeon, ON. Bit of work, but well worth it!

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A great and slightly sweet and nutty bread chock-full of fibre with the secret addition of Nutella.

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Once considered a simple weed in the Western world, this nutritious annual is finally being acknowledged as the nourishing high-protein food it is!

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This multi-grain yeast bread is slightly sweet and loaded with fibre. Makes two round loaves.

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