Crust:
Filling:
Preheat oven to 180° C (350° F).
Combine graham crumbs, margarine and honey. Mix well. Press into 22 cm (9 inch) pie plate.
In a food processor, combine lentils, cream cheese, honey, oil, cornstarch, vanilla and salt. Blend until puréed. Pour into mixing bowl. Stir in pineapple and coconut. Pour into pie shell.
Recipe courtesy of Canadian Lentils.
It’s apple season, and there’s no better way to celebrate than with a simple, delicious apple cake recipe that’s been passed down through generations. We love our apples, the thriving orchards from coast to coast and bringing people together with their crisp, juicy flavours. From delicious pies, crisps or even chutneys, they’re a staple, especially as […]
A Strawberry Pavlova is one of summer’s great desserts! Crisp and snowy on the outside and marshmallow-like on the inside, the topping is lightly sweetened whipped cream and fresh local strawberries. Because the berries are left whole and unsweetened, the flavours are the purest you’ll ever taste, layered with cream and soft meringue. When it […]
Try these oatcakes from Cape Breton…they are fabulous with good Canadian cheese.
Maple sugar-making was an important social activity for the indigenous peoples. Families and small groups gathered in temporary camps in early March, staying for about a month in order to make their yearly supply. Diagonal cuts were made in the base of the sugar maple trees (Acer saccharum) with an axe and the sap that […]
