Fluffy golden pancakes with a wholesome nutty taste are a perfect winter breakfast.
When the honey boils down, it gets thick, syrupy and surprisingly less sticky. You can add nuts to these bars if you like – just substitute 1/2 cup of them for the pumpkin seeds.
These fibre-rich, nutrient-dense muffins are a healthful, delicious addition to brunch.
To serve four, just double the ingredients and cook this in a shallow Dutch oven or wide saucepan. Rice pilaf or mashed potatoes complete the meal nicely.
You can slice, wrap and freeze individual pieces of this dense loaf for a portable breakfast. Spread it with light cream cheese and add some fresh fruit and a glass of orange juice for a satisfying breakfast.
Katie Zeitel, a Grade 1 student, works up quite an appetite skipping with her friends at lunchtime. One of her favourite treats is a store-bought chocolate chip muffin. During the past few years, many commercial muffins have become very large in size and are often high in fat. For children, a mini- size is more appropriate. Adding carrots to the batter is another way to eat vegetables that are a rich source of vitamins and minerals. You can sprinkle mini chocolate chips on top before baking.
Liven up mincemeat with pears, cranberries, lemon juice and brandy.
Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.
