These biscuits go with any meal: breakfast, lunch, dinner or even afternoon tea. Sorghum flour is naturally gluten-free and helps give the biscuits their old-fashioned fluffy texture. Serve them warm from the oven with butter and preserves.
Adding grated carrot to muffin bars is another way to consume a small amount of vegetable — every little bit counts, right? Vary the dried fruits by choosing your family's favourite.
Check out the Canadian Living Test Kitchen video to see how easy this recipe is.
This corn bread is dry and dense, perfect for crumbling into stuffing.
When the wind blows and the temperature plummets, it's time to bake a 'skillet-full' of cornbread. Wonderful served with bean dishes or top a wedge with maple syrup and dessert is born. I make this bread often as it's a safe food for those with wheat intolerances plus it's easy to put together and a delight to eat.
This refreshing, subtly sweet soup is the perfect starter or dessert soup. For optimal flavour, use extremely ripe and juicy peaches. Of course, you can omit the garnish of almonds if you like.
Our moist, decadent banana chocolate chip muffins combine the warmth of banana bread with silky chocolate chips. Perfect, for breakfast, after school, or as an indulgent midnight snack, these scrumptious baked goods are sure to satisfy your sweet tooth.
Blueberry muffins are a Canadian favourite. Fresh blueberries are best, but you can stir in frozen wild berries straight from the freezer so they don't colour the batter.
The coolness of this lightened up alternative to blue cheese dip constrasts perfectly to crispy chicken wings. Serve with an assortment of crunchy veggies for dipping, too.
