I couldn’t resist a basket of freshly harvested organic cranberries at the farmer”s market this morning. Since I was making this ricotta cake today, I simply topped it with some of these tart little jewels. Check it out – this recipe is adapted from a traditional Italian recipe and I’ve modiified it so that it contains less sugar, spelt flour (which is a non-gmo ancient wheat grain), and added a bit of vanilla. So, the cake maintains it’s moist lemony goodness, but is Canadianized with cranberry and pear. This will be really good for Thanksgiving dinner or If you want an everyday cake to have on the counter for the weekend, or a birthday cake for a loved one or an excellent dessert for a dinner party – it’s really versatile because it’s just damn good. The gluten-free version can be found here: GF Ricotta Cake, You can also find a pictorial tutorial at that link if you have questions or need direction. Continue reading
I’m a confirmed cookie addict and since cookies make me fat, I was thrilled when my friend, Marleen, made these nutty balls at a luncheon at her house. Since then, I’ve been experimenting with the recipe ratios and making various flavours of nutty balls. They are a delicious yet healthy snack (and gluten free), and even if you eat three of them a day, you won’t gain weight! I know this from experience. Also, I love how I can eat this and not feel guilty–it’s got lots of omega-3’s and fibre. So, play around with different types of nuts, flavourings and coatings. Try adding dried fruit and or cocoa. I don’t stray from the maple syrup as a sweetener– I just think it’s so much healthier for you than sugar. So. If you want or love a sweet treat after dinner or at midnight, make a batch of these and keep them in the freezer– they are best served very cold. Cheers. 🙂 Continue reading
This is an easy and delicious snack you can make in no time with a few ingredients. What can be better than that? We ate ours with soup, but I can see this as a party snack or as a midnight munchie. Thaw out your puff pastry in the fridge overnight (which you purchase in the freezer section). The sky’s the limit when it comes to the filling – but using spicy salami with a mild cheese and some dijon was well received when I made it. The puff pastry really puffs up, so it’s very visually appealing as well. Give this a try, it’s great. Continue reading
I am preparing a few care packages to mail and shortbread is an obvious choice for a few reasons. Firstly, it’s delicious and evokes wonderful Christmas memories of home…..and secondly, it keeps for a long time and travels well if packaged properly. This recipe is super easy and so good — the use of brown sugar gives it a caramel-like flavour that is so great with a cup of tea. As with all baking, some technique is required to attain great results. Use room temperature butter and beat it on high with the sugar, scraping the sides often. Sift your flours before adding. Your dough should be crumbly. Make this! Everyone should know how and this recipe is a keeper. Continue reading
Happy Canada Day! Here’s an easy and delicious little cake that takes advantage of fresh strawberries.
These come together quickly and easily. They are more dense than a traditional muffin, made with ground almonds, egg whites and a bit of flour. The addition of freshly crushed seasonal stawberries makes this a great recipe. Give them a try while the berries are in – you can keep them simple or fancy them up with some whipped cream and extra berries on the side. The recipe is from Anna Olsen and we all know what a great (Canadian) baker she is. Continue reading