- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2005
- 1 lb pizza dough
- extra-virgin olive oil
- coarse salt
- dried rosemary
Focaccia Buns Image by: Focaccia Buns
Maple Carrot Loaf IMAGE Image by: Maple Carrot Loaf IMAGE
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Classic Marinated Flank Steak IMAGE Image by: Classic Marinated Flank Steak IMAGE
Flank steak is a great option for serving a large crowd because you cook it whole, meaning there's only one steak to turn on the grill, rather than several. Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light-to-medium-bodied red wine, such as Pinot Noir or Merlot, instead.
Cinnamon Knots with Cream Cheese Dip Image by: Jodi Pudge
These bite-size treats are a fun way to enjoy the flavour of ooey-gooey cinnamon buns. They're perfect for sharing with a crowd, as guests can customize how much icing they get with every bite.
Cinnamon Knots: In small bowl, mix sugar with cinnamon. On work surface, gently unroll pastry; brush pastry with butter. Sprinkle with sugar mixture. Cut lengthwise into ten 1-inch wide strips; halve crosswise to make 20 rectangles. Working with 1 rectangle at a time, bring short ends together; tie in loose knot.
Arrange, 1 inch apart, on parchment paper–lined rimless baking sheet. Bake in 400°F oven until light golden, about 15 minutes.
Cream Cheese Dip: While pastry is baking, in bowl, beat cream cheese with butter until fluffy; beat in icing sugar. Gradually beat in milk until smooth. Serve with Cinnamon Knots.
Makes 20 pieces.
Chewy Quinoa Bars IMAGE Image by: Chewy Quinoa Bars IMAGE
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)