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Sour Cherry Yogurt Scones with Cardamom Honey Butter

Sour Cherry Yogurt Scones 1

Some mornings just call out for decadence. Slow mornings. Morning that include coffee made from fresh roasted beans paired with freshly baked something or other. The sun streaming in between the curtains, creating a painting of it’s own across the table’s surface. The kind you can rest your hand in and feel it’s warmth as you slowly sip your morning brew. Slow mornings that include BUTTER. As they should.

These aren’t the regular buttery scones you might be used too. Too finicky for me. Also too finicky for slow lazy mornings. As luck would have it, they just happen to be a healthier take on the classic.

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By on September 6, 2013 in Blog, Bread, Breakfast, Brunch, Cherries, Main Ingredient, Recipes, Vegetarian 5

Whole Food Wednesday: Glazed Beet and Chevre Bruschetta

Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!

The inspiration for this recipe came from the Food and Wine Travel Issue (May 2012). I love recipes that are multifunctional and when I saw a recipe for glazed beet and burrata toasts I knew this was one to try. I changed a bunch of things which means the recipe no longer looks like the original but I’m sure the original is equally as delicious.

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By on May 30, 2012 in Appetizer, Beet, Blog, Bread, Lunch, Main Course, Main Ingredient, Recipes, Vegetarian, Whole Food Wednesdays 70

Orange Kissed Date Pecan Bread

A quick breakfast bread is a staple in most any recipe collection and household. We all grew up with a variation of a banana bread or a zucchini bread recipe that we’re fond of, and either graces our breakfast table a few times a year or at least when folks come for a visit or drop by for brunch. The best part about these breads is that they can easily be made ahead of time and be enjoyed for days. It’s like the perfect leftover and, like coffee cake, it often tastes better the date after.

I decided to pull this one out of the recipe box for my sister-in-law and her husband’s arrival from San Diego today. We’re so excited to have them, as this is their first trip to Canada to visit us!

There first night with us also happened to be their wedding anniversary, so I wanted to make it special. Dinner consisted of some local fresh caught Halibut, Strawberry Avocado Salsa, some sauteed kale and cremini mushrooms and some herbed oven roasted baby potatoes.

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By on May 25, 2012 in Blog, Bread, Breakfast, Brunch, Flour, Main Ingredient, Recipes, Vegan 8

Honey Banana Spelt Pancakes

Lazy mornings and pancake breakfasts are partners in crime if you ask me. It’s not often that the dog isn’t whining and waking us up at 7 am begging to be fed and go outside. So when the clock reads 8:30 am and I’m still snuggled in my warm bed, it  has to be a pancake breakfast morning (that or my birthday and sadly it is not)!

There’s nothing overly special about these pancakes other than for some reason it just hits all the right buttons. Slightly sweet, not over the top too banana-y, and still light and fluffy even though a denser flour is used.

This pancake recipe is one I have been using for years. It’s amazing how just a few small tweaks to a recipe can turn a dietary nightmare into something that is still a treat but with many more healthy components.

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By on March 12, 2012 in Blog, Bread, Breakfast, Brunch, Flour, Main Ingredient, Recipes, Vegetarian 20

Curried Fig Butter Biscuit Rolls

I made this gnocchi last week and I have to say the highlight was the curried fig butter. But now what? I had a little left and it was too good to let it go to waste.  I needed to make a real dent in it. So, yesterday afternoon I decided to make a vegetable tagine (stay tuned!) I had been dreaming about, and out of no where the most amazing idea came to me. Like angels singing from above! It was magical!

Cinnamon rolls made with curried fig butter (sans sugar of course). Now, that was a good idea. But I didn’t want to fuss with yeast and regular bread dough but I had a better idea! I found a recipe for yogurt biscuits years ago (sorry I can’t quote a source because it was hand written in my little cookbook so very long ago) and they’ve been a household favorite ever since. I suspect it’s the yogurt that really sets these biscuits apart. They stay moist and light for days, unlike it’s buttermilk counterpart that typically are only good the day they are made.

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By on January 19, 2012 in Blog, Bread, Brunch, Flour, Main Ingredient, Recipes, Vegan 12

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