Serve these crunchy granola bowls filled with your favourite yogurt, fresh fruit and a drizzle of fragrant honey. Once cooled, these edible bowls are even sturdy enough to handle a scoop of ice cream, turning breakfast into dessert. This recipe is easily doubled to serve a crowd.
Portion size6 servings
Credits :Canadian Living Magazine: May 2016
1 3/4 cup
large-flake rolled oats
per serving: about
Total fat14 g
Saturated fat1 g
Total carbohydrate37 g
In small saucepan, cook brown sugar, oil and honey over medium-high heat, stirring frequently, until sugar dissolves, about 2 minutes. Stir in vanilla.
In food processor, pulse together oats, almonds, cinnamon, salt and brown sugar mixture until combined but still chunky, about 5 or 6 times. Press scant 1/2 cup into bottom and up side of each well of greased 6-count jumbo muffin pan.
Bake in 300°F (150°C) oven until golden, 25 to 30 minutes. Let cool in pan for 20 minutes. Gently twist granola bowls to loosen from pan; transfer to rack to cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Change it up: Toasted Almond Granola
Follow first paragraph as directed. In large bowl, toss brown sugar mixture together with remaining ingredients to coat. Spread onto parchment paper–lined rimmed baking sheet. Bake in 300°F (150°C) oven, stirring once, until golden, about 30 minutes.
Tip from The Test Kitchen: Moisten your hands if the granola mixture starts to stick to your fingers as you're pressing it into the muffin pan.
This twist on an Irish coffee makes the classic warm cocktail extra enticing. In place of traditional Irish whiskey, we've used smoky mezcal, but if you can't find the agave-based liquor, peated Scotch whisky gives the same effect.
Prep time10 minutes
Total time10 minutes
Portion size1 serving
hot brewed coffee
mezcal or peated
Per serving: about
Total fat11 g
Saturated fat7 g
Total carbohydrate5 g
In heatproof mug, stir together coffee, mezcal and sugar until sugar is dissolved. Top with whipped cream; garnish with cinnamon stick.
Red lentils are a budget-friendly source of fibre and protein, and they cook from dried in no time. Serve with hot sauce for drizzling over top and warm naan for dipping into the soft egg yolk. Cost: $3 per serving
Portion size4 servings
Credits :Canadian Living Magazine: March 2016
sweet potato (about 350 g)
peeled and diced
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, sweet potato and cauliflower, stirring often, until slightly softened, about 6 minutes. Add garlic, curry powder, ginger, coriander, cumin and turmeric; cook, stirring, until fragrant, about 1 minute.
Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils and vegetables are tender and almost no liquid remains, about 10 minutes. Stir in salt and pepper.
Divide among 4 lightly greased 1-1/2-cup (375 mL) ovenproof bowls. Using spoon, form well in centres; crack 1 egg into each. Bake on rimmed baking sheet in 425°F (220°C) oven until egg whites are set yet yolks are still slightly runny, 10 to 12 minutes. Let stand for 2 minutes. Sprinkle with cilantro.
Tip from The Test Kitchen: The eggs will continue to cook as they stand, so remove them from the oven just before they reach desired doneness to avoid overcooked yolks.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.