This is one of my must-have favourites for the holidays. They have a bit of a bite, which I find is a nice contrast to traditional sweet treats. 1½ cups spelt or gluten free flour ¾ cup organic cocoa Pinch sea salt ½ tsp freshly …
I adapted this recipe from one I prepared at a recent What’s for Dinner class at PC Cooking School in Lindsay. 8 large cabbage leaves (savoy preferred) 2 tbsp olive oil 2 cups roughly chopped oyster mushrooms 2 cups stemmed and roughly chopped shiitake mushrooms …
Spaghetti squash is full of vitamins and minerals, especially carotenes – so it’s a good alternative to pasta. This vegetarian casserole adapted from Dr. Andrew Weil is low in calories and fat, and very satisfying as a main dish. 1 spaghetti squash 2 large carrots, …
My version of a recipe my mom shared with me. 21/2 cups whole spelt flour or your favorite gluten free flour mixture (I like Molly B’s) 2 tsp. baking soda 1 tsp cinnamon 1 tsp cloves ½ tsp salt ½ cup chopped walnuts or pecans …
1 cup brown rice flour 3 tbsp. superfine sugar pinch of salt 2 medium eggs 21/2 cups coconut milk 4 tbsp. shredded coconut coconut oil for frying fresh mango or peaches, to serve 2 tbsp. palm sugar or sucanat to serve Place the rice …