Norwegian Crispbread Crackers

Full of wholesome seeds, these crackers are great for dipping into spreads, served with soup or as a salad topper. 

Serves: 10-12 crackers

Prep Time: 15 min

Cooking Time:  40-50 min

Total:  approx. 1 hour

Ingredients

1 /3 cup sesame seeds

1/2 cup whole flax seeds

1/2 cup shelled raw pumpkin seeds

1/2 cup shelled raw sunflower seeds

2 tbsp chia seeds

1/3 cup cornstarch or ground flax

1/2 tsp salt

1 tbsp olive oil

3/4 cup boiling water

extra salt for sprinkling

Directions

1. Preheat oven to 275 F.
2.  Line a baking sheet with parchment paper and set aside. 
3. Stir the seeds, cornstarch/ground flax, any flavour additions and salt together in a large bowl. Add the oil and boiling water to the mixture and stir to combine. Let the mixture sit for 10 minutes.
4. Spread the batter into a thin, even layer across top of parchment paper. Sprinkle top with additional salt.
5. Transfer to the oven and bake for about 40-50 minutes or until seeds are golden brown and crisp. Rotate the pan to encourage even browning. 
6. Allow to cool. Break into pieces or cut into squares using a serrated knife.

Lightly adapted from True North Kitchen

Red Wine Chocolate Cake

This red wine chocolate cake is rich and fluffy, with hints of wine. It makes a great adult birthday cake.

Serves: one 9" round cake

Prep Time: 10 min

Cooking Time: 25-30 min

Total:  35-40 min

Ingredients

1/4 cup butter or margarine, at room temperature
3/4 cup sugar
2 eggs
3/4 cup red wine
1 tsp. vanilla extract
1 cup plus 1 tbsp. flour
1/2 cup unsweetened cocoa powder
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cinnamon

Directions

1. In large bowl cream butter and sugar until smooth.
2. Add eggs, wine and vanilla, mixing with an electric mixer.
3. Combine dry ingredients in a separate bowl.
4. Add dry to wet mixture, mixing just until 3/4 combined. Fold batter using a spatula until fully combined.
5. Transfer to a parchment paper lined 9" baking pan and bake in a preheated oven at 325 F for 25-30 minutes, or until a tester inserted into the centre of the cake comes out clean.
6. Allow to cool in the pan for 10 minutes before removing.
7. Cool completely before icing.

Lightly adapted from smittenkitchen.com

Chocolate Orange Torte

This decadent chocolate orange torte is gluten-free and absolutely delicious.

Serves: 10-16 slices

Prep Time: 15-20 min

Cooking Time: 30-40 min

Total:  1 hour, 1 1/2 hour cooling

Ingredients

2 cups (about 450 g) quality dark chocolate (70% or 80% cacao)
3/4 cups butter or vegan margarine
1/3 cup cocoa powder
3/4 cup sugar
5 eggs
1/2 cup fresh orange juice
1 tbsp. orange zest
2 cups almond meal
1/4 tsp. salt

Directions

1. Preheat oven to 350 F. 
2. Butter the sides of a 9 inch springform pan and line the bottom with parchment paper. 
3. Break the chocolate into small chunks.
4. In a saucepan, stir chocolate and butter over low heat until melted. Whisk in cocoa powder and allow to cool for 10 minutes.
5. In a large bowl beat eggs, sugar orange juice, orange zest and salt with an electric mixer set on high for about 3-4 minutes. Beat in almond meal until well combined and then fold in chocolate mixture. Pour batter into prepared pan.
6. Bake torte until dry and cracked on top, about 30-40 minutes.  Test with toothpick inserted into the centre of the cake.  It should come out with some moist crumbs attached.
7. Cool pan on a wire rack for 1 hour, and the centre of torte may fall.
8. Using a knife, cut around the sides of the springform so that it can be removed easily. Place a plate on top of the torte and invert it. Remove pan bottom and peel off parchment paper from the torte.  Let cool.
9. If desired, decorate the torte with a light sprinkling of powdered icing sugar or cocoa powder.  By using a doily or strips of paper arranged on top of the tort, make fancy designs when sprinkling powdered icing sugar or cocoa powder.  Carefully remove paper to keep pattern intact.
10. Serve with vanilla ice cream or substitute.

Adapted from foodandpaper.blogspot.com

Classic Chocolate Cake

This super moist chocolate cake is so easy to make and is great for cupcakes too.

Serves:  10-12

Prep Time: 15 min

Cooking Time: 30-35 min

Total: 50 min

Ingredients

1 3/4 cups flour
1 1/2 cups sugar
3/4 cups unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1 tbsp. white vinegar
2 eggs
1 tsp. vanilla extract
1/2 cup butter, melted
1 cup coffee, at room temperature

Chocolate Glaze

3 tbsp. unsweetened cocoa powder
4 tbsp. sugar
5 tbsp. water
1/4 cup butter
2 egg yolks

Directions

1. Stir together milk and vinegar and set aside for 5 minutes to form buttermilk.
2. In a large bowl combine flour, sugar, baking soda and salt.
3. Add eggs, vanilla, butter, stirring well to combine. Add buttermilk and coffee mixing until a smooth, runny batter is formed.
4. Pour into a greased 9" baking pan and bake in a preheated oven at 350 F for 30-35 minutes.
5. Test by inserting a skewer into the centre of the cake. It should come out clean.
6. Allow cake to cool in the pan for at least 15 minutes. Then using a butter knife release sides of cake from pan and carefully invert onto a wire rack.
7. Cool fully before icing.
8. To make the chocolate glaze add sugar, cocoa and water to a small saucepan. Over low heat and stirring frequently, bring to a low boil. Add butter, stirring until it melts. Then add egg yolks and cook until glaze thickens, about 1 minute. Spread over cooled cake.
9. Decorate with shaved chocolate curls.

Lightly adapted from foodess.com

Homemade Vanilla Extract

Make your own vanilla extract at home. A couple months later, it's worth the wait!

Serves: 200 ml

Prep Time: 4-6 months

Cooking Time: 0 min

Total:  4-6 months

Ingredients

2 vanilla beans
200 ml vodka

Directions

1. Carefully slice vanilla beans lengthwise using a sharp knife. Gently open to expose inner part of the vanilla bean, called "caviar".
2. Stuff vanilla beans into a small 200 ml glass bottle or jar with a tightly sealing lid. Pour over enough vodka to cover.
3. Store in a cool, dark place and gently shake every week or so. In 4-6 months the vanilla beans will have infused the vodka.
4. Use as normal in baking and desserts.

Recipe from beanilla.com

Peach and Blueberry Cobbler

Dig in to the flavours of peach, blueberry, ginger and almond in this amazing cobbler.

Serves: 8

Prep Time: 15 min

Cooking Time: 40 min

Total:  55 min

Ingredients

7-8 ripe peaches, washed, pitted and chopped
1 1/2 cups fresh blueberries
1 tsp. cornstarch
3-4 tbsp. brown sugar
1 tbsp. fresh lemon juice
1 tbsp. fresh grated ginger
2 cups flour
2 tsp. baking powder
1/4 cup sugar
1/2 cup chilled butter, cut into chunks
1 cup cream or milk
1/2 tsp. almond essence

Directions

1. In a large bowl gently toss peaches, blueberries, brown sugar, cornstarch and lemon juice. Transfer to a large casserole baking dish.
2. In a separate bowl combine flour, baking powder and sugar. Cut in butter until the pieces are small, about the size of a pea.
3. Add milk and almond essence to the flour mixture and stir together until a soft and sticky dough forms. Scoop heaped spoonfuls of dough on top of the fruit mixture to form "cobbles".
4. Bake in a preheated oven at 375 F for 40 minutes, or until the cobbler is golden brown.
5. Allow to cool for 10-15 minutes before serving with a scoop of vanilla ice cream, frozen yogurt or a dollop of whipped cream.

Lightly adapted from marthastewart.com

Vegan Chocolate Banana Muffins

These moist, vegan chocolate muffins make a great afternoon snack!

Serves: 12 muffins

Prep Time: 10 min

Cooking Time: 20-25 min

Total:  30-35 min

Ingredients
1 cups of flour (whole wheat or white)

1/3 cup cocoa powder

1/2 teaspoons baking soda

1 tsp. baking powder

1/4 teaspoon salt

1/4 cups sugar

4 ripe bananas, mashed
1/3 cup soy, rice or almond milk

1 teaspoons vanilla extract

1/2 cup vegan dark chocolate chips

Directions

1. Preheat oven to 350 F and line a muffin tin with paper cups.
2. In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and and salt.
3. In a smaller bowl, combine bananas, vanilla and soy milk. Whisk until smooth.
4. Pour wet ingredients into dry and mix well.  Add chocolate chips and stir until combined.
5. Spoon batter into each muffin well and bake for 20 minutes or until a skewer inserted into the centre of the muffin comes out clean.

White Chocolate Macadamia Nut Cookies

Serve up fresh white chocolate macadamia nut cookies for tea or snack.

Serves: 2 dozen

Prep Time: 10 min

Cooking Time: 10-12 min

Total:  25 min

Ingredients

1/4 cup white sugar
1/4 cup brown sugar, packed
1/2 cup butter, softened
1 egg
1/2 tsp. vanilla extract
1 1/4 cups flour
1/2 tsp. baking soda
1/2 cup coarsly chopped macadamia nuts
3/4 cup white chocolate chips or chunks

Directions

1. In a bowl cream sugars and butter until smooth.
2. Beat in egg and vanilla.
3. Combine flour with baking soda and add slowly to creamed mixture.
4. Add macadamia nuts and chocolate chips.
5. Form into tablespoon sized balls and arrange on a parchment paper lined baking sheet.
6. Bake in a preheated oven for 10-12 minutes, until golden brown.
7. Allow to cool and store in an airtight container.

Lightly adapted from allrecipes.com

Vegan Carrot Cornbread Muffins

It's easy to whip up a batch of delicious vegan carrot cornbread muffins!

Serves: 12 muffins or 6 mega muffins

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1 cup fine ground cornmeal
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup grated carrot
1 cup unsweetened applesauce
1 cup plain almond milk or soy milk
1 tbsp. oil

Directions

1. Combine cornmeal, flour, baking soda, salt and nutmeg in a mixing bowl.
2. In a separate bowl whisk applesauce, carrots, almond milk and oil together.
3. Add wet mixture to dry and stir until combined.
4. Transfer to a paper lined or greased muffin tin and bake for 15-20 minutes in a preheated oven at 325 F. Test with a skewer for doneness.
5. Cool and serve. Makes a great accompaniment to a warm bowl of vegetarian chili or make them into sandwiches.

Adapted from allrecipes.com

Blueberry Coconut Muffins

These muffins are bursting with fresh blueberries and a hint of coconut.

Serves: 12 muffins

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1/2 cup sugar
1/2 cup butter, melted
2 eggs
1/2 cup heavy cream, plain Greek yogurt or sour cream
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 cup unsweetened flaked coconut
1 1/2 cups fresh blueberries

Directions

1. Beat sugar and butter using an electric mixer until light and fluffy.
2. Beat in eggs one at a time, then vanilla and cream.
3. In a separate bowl, combine flour with baking powder, baking soda, salt and cinnamon.
4. Beat flour into wet mixture until combined.
5. Stir in coconut and gently fold in blueberries.
6. Spoon into the wells of a paper lined muffin tin and bake in a preheated oven at 350 F for 20 minutes, until the edges are browned.
7. Allow to cool and serve.

Lightly adapted from Bob's Red Mill

Strawberry Rhubarb Muffins

A muffin packed with little bites of fresh strawberries and rhubarb. Grab this for a snack!

Serves: 12 muffins, freeze well

Prep Time: 15 min

Cooking Time: 30 min

Total:  45 min

Ingredients

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/4 cup sugar
1 egg
3/4 cup milk or milk substitute
1/4 cup canola oil
1 tsp. vanilla extract
1 cup fresh strawberries, sliced
1 cup fresh rhubarb, sliced

Directions

1. In a large mixing bowl combine flour, bran, baking powder, baking soda, cinnamon and sugar.
2. In a smaller bowl lightly whisk egg with milk, oil and vanilla.
3. Add wet to dry and mix until combined. Fold in strawberries and rhubarb.
4. Pour batter into a prepared muffin tin and bake in a preheated oven at 350 F for 30 minutes, or until an inserted skewer comes out clean.
5. Allow to cool and serve.

Lightly adapted from lesliebeck.com

Maple Pecan Oatmeal Cookies

Maple and pecan make a winning combination in these oatmeal cookies!

Serves: aprox. 30 cookies

Prep Time: 20 min

Cooking Time: 10 min

Total:  30 min

Ingredients

1 cup flour
3 cups quick oats
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
3/4 cup butter, softened
1 cup brown sugar, packed
1 egg
1 tsp. vanilla extract
2 tbsp. maple syrup or 1/2 tsp. maple flavour
1/3 cup milk
1 cup pecans, coarsely chopped

Directions

1. In a medium bowl combine flour, oats, baking soda and cinnamon.
2. In large bowl cream butter and sugar together. Add egg, vanilla, maple syrup and milk, mixing until well combined.
3. Add dry mixture and mix well. Fold in pecan pieces.
4. Scoop tablespoonfuls of cookie dough onto a parchment paper lined baking sheet. lightly press each ball down. Bake in a preheated oven at 350 F for 10-12 minutes, or until cookies are lightly golden.
5. Allow to cool on a wire rack and then store in an airtight container. Cookies will become soft and chewy the next day.

Lightly adapted from Brody's 250 Best Cookie Recipes (2001).