These chewy breakfast and snack bars are less expensive than the foil-wrapped variety found at the store.
The perfect size to serve with tea or for dessert after a big meal, these squares are just what you need when you’re craving a sweet bite.
Baking bread from scratch is one of the most satisfying endeavours: kneading the dough, watching it rise, smelling it bake, then slathering a warm slice with butter.
One serving of this dish provides half of the recommended daily dose of fibre.
Honey and milk give this loaf its subtle sweetness and soft crumb.
These muffins are big on flavour and sure to entice even those who have no trouble with gluten. Play around with the fruit: Try dried blueberries, strawberries, raspberries or chopped apricots. People with gluten sensitivity or celiac disease should not buy dried fruit or nuts from bulk bins, since the products may be cross-contaminated with gluten-containing ingredients from another bin. (People often use the same scoop in different bins.) It is best to buy sealed containers.
Last fall some nurse colleagues and I took a professional-development course after work. To tide us over until dinner, we took turns bringing muffins to share. Here's an adaptation of the ones I liked best.
With rich fudge and buttery oatmeal cookie in every bite, these bars are the ultimate indulgent treat.
