Prairie Grain Cookies
This is another recipe from the Saskatchewan farm kitchen of Joan Heath. It’s packed with flavour and travels so well that she frequently uses it as part of the lunches she prepares for her husband Corey as he works their thousands of acres of wheat, lentils, canola and beans. 1 cup (250 mL)...
Glencoe Mills Oatcakes
Deep in the rolling hills near Glencoe Mills, Cape Breton, Elizabeth “Mrs. Angus” Beaton bakes utterly amazing oatcakes. They are so good that she packs them with great care and ships them to Calgary where her daughter, entrepreneur-extraordinaire, Janice, shares them with her lucky customers in...
Flax Energy Bars
Beginning with the most basic ingredients, these flax energy bars are simplest granola bars you’ll ever make. They are an amazing source of fibre. 2/3 cup (150 mL) lightly packed brown sugar 1/3 cup(75 mL) unsalted butter 1 tsp (5 mL) baking soda 1 tsp (5 mL) vanilla 1¼ cup (300 mL) quick...
Flax-laced Peanut Butter Cookies
Chock full of good ingredients, these are among the best PB cookies you’ll ever make! 1 1/2 cups (375 mL) natural peanut butter 1/2 cup (125 mL) butter 3/4 cup (175 mL) lightly packed brown sugar 1/2 cup (125 mL) granulated sugar 1 large egg 1 tsp (15 mL) vanilla 1 cup (250 mL) oat flour 1/2...
Marie Nightingale’s Ginger Snaps
Few food writers were as loved and respected as Marie Nightingale. She was a story teller but her tales were all couched in the food life and the culinary history of Nova Scotia. Out of Old Nova Scotia Kitchens is a classic and worth searching out, if for nothing else, to hear her food voice....
Chewy Blueberry Oatmeal Cookies
Everyone should have a good oatmeal cookie recipe in their repetoire. This basic recipe takes well to fresh blueberries, but can be made with any other additions you like – try raisins, chopped dried apricots or chocolate chips. The combination of canola oil-based margarine and canola oil allows...
Lentil Oatmeal Chocolate Chippers
1 cup (250 mL) brown sugar ¾ cup (175 mL) margarine 1 egg 1½ (7 mL) tsp vanilla ¾ cup (175 mL) green lentil purée 1½ (375 mL) cups all-purpose flour ½ tsp (2 mL) salt 1 tsp (5 mL) baking soda 2 cups (500 mL) quick cooking rolled oats 1½ cups (375 mL) chocolate chips ¾ cup (175 mL) chopped pecans...
Amaretti
• 3 cups (750 mL) slivered almonds • 1 1/4 cups (300 mL) super fine granulated sugar • 2 tbsp (30 mL) all-purpose flour or cocoa • 3 egg whites, at room temperature • 1 tsp (5 mL) almond extract Toast almonds on large baking sheet in preheated 350°F (180°C) oven until golden brown, about 6 to 8...
Gluten-free Peanut Butter Cookies
• 1 cup (250 mL) crunchy natural peanut butter • 1 cup (250 mL) granulated sugar • 2 large eggs • 1 tsp (5 mL) vanilla extract • 1/2 cup (125 mL) chickpea Flour • 1/4 tsp (1 mL) xanthan gum • 1/8 tsp (dash) table salt Place a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC). Line...
Chocolate Chip and Oatmeal Energy Cookies
• 1/2 cup (125 mL) canned navy beans, rinsed and drained or 1/2 cup (125 mL) canned lentils, rinsed and drained • 1 egg • 2 tbsp (30 mL) canola oil • 3/4 cup (175 mL) brown sugar, packed • 1 tsp (5 mL) vanilla extract • 1/2 cup (125 mL) semi-sweet chocolate chips • 1 1/3 cups (325 mL) rolled oats...
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