This quick bread, chock-full of carrots, raisins, coconut, walnuts and banana, is great to have on the counter for a quick breakfast fix.
Chocolate dough shaped into pretzels and sprinkled with crunchy sugar looks like the familiar salty snack. However, the delicious surprise is that they are not-too-sweet cookies instead.
This cracker bread, often called lavash, tastes better and is a lot cheaper than the store-bought variety. Best of all, you don't have to be a baking pro to make it. Use a clean coffee grinder or mini chopper to grind your own flaxseeds: 3 tbsp (50 mL)seeds will yield about 1/4 cup (50 mL) ground.
Thick and moist with a jewel-like cranberry and raspberry filling, these delectable squares pile up high and tempting on a plate.
The dough for these homemade crackers is as easy to roll as cookie dough and is quick to cut into squares. Flaxseeds and ground flaxseed are available in the health food section of most grocery stores and at bulk food stores.
Historically a poor man's staple because it needs only the most basic of ingredients, this must-have for any Irish supper is also a great introduction to bread-making for novice bakers—there's no fussing with yeast! Out of the oven, the top is super crispy and the soft inside tastes yummy slathered with butter.
This classic bread is the ultimate crunchy accompaniment to soups, stews or on its own slathered with butter.
Grunts (or slumps) are stewed fruit puddings topped with biscuit dough. Some say the odd name comes from the sound the fruit makes as it cooks. We've updated ours by adding hazelnuts to the dumplings.
