Studded with juicy pink rhubarb and topped with a crunchy nut streusel, this cake is perfect for spring brunch, snacktime or dessert.
Whole wheat flour and blueberries put a spin on the classic crispy cornmeal muffin. Light olive oil may seem like an unusual addition, but it's flavour-neutral and a source of good monounsaturated fat. Store whole wheat flour in an airtight container in a cool place for up to three months or freeze for up to six months.
Carrot cake is a favourite with its all-important cream cheese icing, but the addition of crystallized ginger takes it up a notch.
Love the taste of cherry pie, but don't have time for a from-scratch recipe? These super-easy, cute cobblers cut the cooking and prep time in half. Serve warm and topped with a scoop of ice cream.
Skyr (pronounced "skeer") is a traditional Icelandic soft cheese that's often referred to as yogurt. It's thick, creamy and packed with protein, calcium and good-for-you gut bacterial cultures. Try it in our pancakes and top each with a dollop of skyr, a drizzle of maple syrup and fresh fruit.
This sweet, wet dough makes scones with an airy texture and crisp tops. Just add jam and a smear of Devonshire cream.
Use this recipe to make our baby onesie cake, perfect for any baby shower.
