Snack Recipes (Most Popular)
Ground popcorn, hot sauce and just a touch of flour make for crispy, cracker like snacks.
This spicy - sweet spread is made with homegrown habs and @dolecanadaofficial pineapple juice. It's low sugar too... And full of Island flavour!
This was the result of an over-burdened fridge and pantry - and I couldn't have been happier with the results! Cream cheese in place of more traditional butter gives these a great "body" without the grease, and the hint of orange extract makes you go "hmm"! These cookies are so varied in texture that you'll be reaching for another before you know it... and why not?
Slightly adapted from Jenny of Picky Palate's Double Chocolate Covered Pretzel Peanut Butter Cookies, I didn't have chocolate covered pretzels but I compensated by adding some decadent semisweet chips instead. The salty, crunchy snap of the pretzels and the bitterness from the cocoa powder perfectly balance the white chocolate pieces too.
Adapted from http://www.canadianfamily.ca/articles/reci
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You know you should be eating more legumes, but the chances of getting a kid to tuck into a bowl of beans are generally slim to none! But try getting anyone – especially a child – to resist a cookie!
Recipe adapted from the blog "Our Best Bites" who in turn modified it from America’s Dairy Farmers. These are soft, chewy and spicy bites, each one filled with the concentrated nuances of fresh apple cider and cultured butter. For the best flavour, I find either direct from the orchard or organic bottled cider best to use in this recipe.
I made these lemon, blueberry, oat and white chocolate chip muffins for the Father's Day breakfast at school, boosting the "power" of them with some vanilla protein powder and low fat yogurt and adding a bit of childlike whimsy with Cheerios! Adapted from http://www.myrecipes.com/recipe/blueberry-
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For a luxurious, tangy-sweet pudding, beat a few tablespoons of this into your favourite yoghurt. For the perfect decadent cake or doughnut filling, chill it at least an hour to thicken.
Or "starfish" if you want to relate to the famous Pepperidge Farm crackers these emulate. For extra zip, try extra old Cheddar and add a pinch of chipotle or jalapeno pepper powder!
Adapted from Cookin’ Canuck, these have less sugar, fat and cholesterol than the bakery or coffee shop versions, and are whole grain and spice packed to boot!
The "kid friendly" version of my Somewhat Sophisticated Chocolate Chews. Same basic ideas, just a few tweaks. If peanut allergies are a problem, substitute cashews or hazelnuts.
These gluten free, vegan cookies are VERY almondy, and delicious beyond belief! If you're a fan of good ol' PB&J these are for you, all grown up!
A deliciously gluten-free recipe reminiscent of Rice Krispie treats, but made with puffed millet and without marshmallows! The squares have a complex butter-caramel flavour and a crown of chocolate chips for good measure.
Chunky cut celeriac adds a new twist to oven fries. With less calories and carbs (and a lower GI) than potatoes, it won't hurt you blood sugar or your diet!
Like the best cinnamon toast ever - but with the health properties of pumpkin seeds! Makes 2 cups, 8 1/4-cup servings
This is a great way to "sneak" veggies in on your family and friends (or yourself!) - the taste of the sweet, tangy apple overpowers the bland zucchini and the whole mixture melds into a thick, rich spread perfect for toast or baking.
Inspired by http://www.chocolatemoosey.com/2013/01/15/
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This yeast-raised doughnut recipe is heavily adapted from Heidi Swanson’s website, and made to mimic the Tim Horton’s triple chocolate doughnut. Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. The dough can be made and baked a day ahead if necessary (store loosely covered at room temperature), but they need to be served within a few hours of being filled and glazed, otherwise they will go soggy.
Gingerbread cookies perfect for the vegans out in Far, Far, Away! Or even close to home!
For the Chinese New Year, a common practice is to clean out all the "old" aspects of your life to welcome in all the new good luck for the coming year. This cake made use of pretty much everything that was in my baking cupboard as I cleaned it out - three kinds of nuts, three types of dried fruit and even a handful of pureed berries I found in the fridge. It's dense, moist and luxurious, and you'd never guess it only has 1/4 cup of oil!
This is really more a compilation of recipes, since you can make the components ahead of time (it's actually best to make the cake and filling a day ahead). The "ball" mix can be frozen up to 6 months either formed or not - and they taste like apple fritter doughnut holes when rolled in cinnamon sugar!
No chocolate, but packed with the bright lime and graham cracker flavour from the classic treat! A touch of tangy cream cheese adds just the right about of taste and texture. Keep them in the freezer to prolong their life – not that they’ll hang around long!
Flaky (half-spelt) dough is laced with powdered cheese and a dash of Parmesan, then brushed with melted butter and twisted into fingers. Baker's ammonia ensures perfect crisping and flaking in the heat of the oven!
Between silky layers of milk chocolate is a protein and fiber filled peanut butter-maple cream. Decadent!
Gluten free honey garlic crackers are made with freshly ground black rice flour, potato flour and psyllium. Each bite is an explosion of garlic, honey and the earthiness of black rice.
Think of a spreadable Sweet Thai Chili sauce perfect for topping cream cheese bagels, baking into brie or stirring into a stir fry. It hurts so good!