Muffins with Blueberries, Cranberries and Walnuts


1-1/4 cups spelt flour
1-1/3 cups ground dark flax meal 2/3 cup evaporated cane sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
3 large eggs
1-3/4 cups plain soy milk
1 cup fresh or frozen blueberries
3/4 cup unsweetened dried cranberries
1 cup coarsely chopped walnuts

Sea Buckthorn Juice Glaze

1 tablespoon sea buckthorn juice
1/2 cup confectioners’ sugar
1/2 of an egg white


  1. Preheat the oven to 325°F.
  2. Lightly oil a 12-cup muffin pan or two 6-cup mini Bundt pans with expeller-pressed canola oil or line with paper liners.
  3. In a large bowl, whisk together the spelt flour, flax meal, sugar, baking powder, cinnamon, and nutmeg.
  4. In a separate bowl, whisk the eggs. Whisk in the soy milk.
  5. Add the wet ingredients to the dry ingredients, mixing until just combined.
  6. Fold in the blueberries, cranberries, and walnuts. Let the batter rest for 30 minutes.
  7. Fill each muffin cup three-quarters full.
  8. Bake for 15 to 20 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
  9. While the muffins bake, make the glaze. In a small bowl, whisk together all of the Glaze ingredients.
  10. Cool the muffins in the pan for 10 minutes on a wire rack. Turn the muffins out of the pan to cool completely, then drizzle on the glaze.

Makes 12 large muffins.

Source: True Food

Brownies with Shredded Coconut and Almond


3 oz unsweetened chocolate squares
3/4 cup butter
2-1/2 cups granulated sugar, divided
5 eggs, divided vanilla
1 cup all-purpose Flour
2 cups toasted chopped almonds, divided
1 (250 g) pkg cream cheese, softened
2 tbsp all-purpose Flour
2 cups coconut flakes
whole almonds
1 oz semi-sweet chocolate squares


  1. Preheat oven to 350°F (180°C).
  2. Melt sweetened chocolate and butter in a microwaveable bowl on HIGH 2 minutes. Stir until chocolate is completely melted.
  3. Stir 2 cups sugar into chocolate. Mix in 3 eggs and vanilla. Stir in 1 cup flour and 1 cup chopped almonds.
  4. Spread into greased, toil-lined 13- x 9-inch baking pan.
  5. Beat cream cheese, remaining 1/2 cup sugar, remaining 2 eggs and 2 tbsp flour until smooth. Stir in remaining 1 cup chopped almonds and coconut. Spread over brownie batter.
  6. Bake 35-40 minutes, or until toothpick inserted in centre comes out almost clean. Cool in pan. Remove, cut into squares. Drizzle with melted semi-sweet chocolate and garnish each brownie with 1 whole almond.

Makes about 2 dozen brownies.

Source: Canadian magazine

Baked Fish with Walnut, Herb and Breadcrumbs


2 tablespoons olive oil, plus 1 teaspoon for greasing
4 thick portions skinless white fish fillets, about 1/4 pound each
1/4 cup chopped walnuts
1/3 cup fresh whole-grain breadcrumbs
4 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
4 lemon wedges, to garnish


  1. Preheat the oven to 375°F.
  2. Grease a large ovenproof dish with oil and add the fish fillets.
  3. Add the walnuts to a bowl with the breadcrumbs, parsley, and chives. Stir in 2 tablespoons oil, then scatter the breadcrumb topping over each portion of fish, gently pressing it down.
  4. Bake in the oven for 20 minutes, or until the topping is browned and the fish is cooked through.
  5. Serve garnished with lemon wedges.

Makes 4 servings.

Source: Super Foods Cookbook

Pancakes with Peanut Butter


1 cup pancake mix
1/4 cup peanut butter
3/4 cup skim milk
1 large egg
1-1/2 tsp vegetable oil
3/4 cup sliced strawberries
1/3 cup pure maple syrup, warmed


  1. Combine pancake mix, peanut butter, milk, egg and oil, stirring just until dry ingredients are moistened.
  2. Heat a non-stick griddle to 375ºF or a large fry pan on medium heat. Spray lightly with cooking spray.
  3. Pour 1/4 cup batter for each pancake onto griddle. Cook until bottoms are golden brown, 2 to 3 minutes. Turn to brown other sides. Top pancakes with strawberries and syrup before serving.

Makes 4 servings, 3 pancakes each.

Source: What’s Cooking

Chia Seed Pudding with Home-made Almond Milk


1 cup Greek yogurt
1/4 cup black chia seeds
1 to 2 tsp maple syrup
1 cup wild blueberries
zest from 1/4 lemon
6 to 10 mint leaves, chopped, to taste (reserve some for garnish)
1/4 cup almonds, toasted and chopped

Almond Milk

1 cup almonds, raw
4 cups water, divided


  1. To make almond milk, combine 1 cup almonds with 1-1/2 cups water in a small bowl. Cover and let soak for 6 hours.
  2. Remove almonds and discard soaking liquid. Rinse almonds. Place nuts in blender with 2-1/2 cups water and blend on highest setting for 5 minutes, or until smooth milk-like liquid is formed.
  3. Line fine-meshed sieve with 2 layers of cheesecloth and strain almond-water mixture through it slowly, taking care to separate the solids from the milk. Squeeze out any remaining liquid by pressing the back of a wooden spoon on collected solids.
  4. To make chia seed pudding, mix together yogurt, 1 cup prepared almond milk, chia seeds, and syrup in a large bowl. Cover and refrigerate overnight, or until mixture has a thick, creamy consistency and chia seeds are swollen.
  5. To serve, mix wild blueberries, zest, and mint into chia seed pudding until incorporated. Divide mixture among 6 small bowls or glasses and top with toasted almonds. Garnish with mint.

Makes 6 servings.

Source: Alive magazine