A popular cookie that everyone loves.
Easy and delicious. Great paired with hummus or almond butter.
These tasty ‘chips’ are an easy way to eat more green leafy vegetables. They’re an excellent source of beta-carotene, lutein and vitamins C and K. I suggest making extra – they won’t last long!
Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside. Let reserved cooking liquid stand until…
Canadian baking and blueberries - together again in a reputation-making streusel-topped loaf. This one's so rich-tasting and satisfying, you won't need to butter the slices.
Do you crave spicy snacks? This savoury popcorn will fit the bill.
Preheat oven to 400 degrees. Oil a 9'' cast iron skillet, or use a baking dish. Place skillet or baking dish in oven for 7 minutes to heat. In a large bowl combine cornmeal, flour, amaranth grains, baking powder and salt. Chop pecans by hand or in…
In a medium bowl, mix applesauce, apple juice concentrate, prepared egg whites and water. In a small bowl, stir together amaranth flour, baking soda, cream of tartar, arrowroot and apple pie spice; add to applesauce mixture and stir until blended. Spray…
A wholesome, chewy cookie to serve at snack time or even for a quick breakfast.
Don’t be put off by “bulgur” and “cake” in the same title. (Think rice pudding but with bulgur.) Whether you use coarser-textured bulgur (our preference) or fine, the cooked bulgur (Step 1) should resemble cooked oatmeal.