Quinoa flour has a distinctive flavour, stronger than the flavour of quinoa when it’s used as a whole grain. It’s a useful flour to use in baking in place of wheat flour as it’s gluten-free.
These wildly delicious (and healthy) muffins are best eaten within a couple of hours of baking, but they can be frozen for up to one month.
Pumpkin pie meets brownies. The best of two worlds collide with this crowd-pleasing indulgence, creating the sweetest finale to the perfect meal.
These Wild Blueberry Ice Cream with Grilled Pineapple stacks are simple and easy to make, light and healthy, and so delicious. The perfect summertime dessert!
This No-Bake Chocolate Tart is a perfect treat to end off Mother’s Day brunch. Both the crust and filling are made with Green & Black’s Organic Dark Chocolate, resulting in a recipe that’s just as sweet as mom!
Delicate cupcakes like these are sure to disappear at your next potluck or bake sale! Grated lemon peel and sour cream turn these from ordinary “white” cupcakes into sophisticated treats.
Peanut butter cupcakes? You bet. They’re surprisingly delicious, and kids of all ages will love them. The mini peanut butter cups also eliminate the need to add frosting.
This simple mini cheesecake recipe incorporates Walmart Great Value frozen fruit into the cake mix for added sweetness.
This classic Italian treat makes for one delicious snack (and may be your guests’ favourite dish this holiday).
To make these double-decker beauties, you will need both large and small star-shaped cookie cutters.
Show off these snowy treats in a clear plastic box decorated with sticker stars and a raffia ribbon.
Who doesn’t love cheesecake? This recipe takes everyone’s favourite dessert and turns it into a coffee cake. And your guests will undoubtedly love it!
This coffee cake recipe is a variation of one a close friend and I make for our home-baking business. I’ve used raspberries and blueberries in place of the rhubarb with winning results.
This is my favourite cake to make for last-minute occasions. I also make it to give to friends because it always turns out just right, and it’s made with ingredients I normally have on-hand.
My sister-in-law made this coffee cake with fresh blueberries we picked while vacationing at her cottage one summer. I’ve used frozen berries at home with wonderful results.
Natrel Lactose Free offers a Canadian twist on a classic breakfast favourite. French toast with flavours of orange and cinnamon topped with lactose free maple whipped cream make for a decadent breakfast or dessert that’s sure to impress.
Don’t be daunted by the thought of making soufflés – these pretty pink ones aren’t difficult at all. Prepare the puree ahead, then have the equipment ready and all the ingredients measured out so you can assemble and bake them close to serving time!
These cookies aren’t baked, so they have a soft texture and are best kept in the fridge. While they contain many valuable nutrients, they are an energy-dense treat to enjoy in moderation.
Silken tofu makes a light and creamy filling for this no-bake cheesecake, and the sweet-tart flavour of pomegranate complements it perfectly. If pomegranates aren’t available, substitute blueberries or raspberries.
Black beans boost the nutritional value of these brownies, adding fibre, minerals, and low glycaemic index carbohydrate to keep you feeling satisfied.