Recipes

These fluffy, moist, whole grain and naturally sweetened banana muffins are not only down right healthy but they're also totally delicious.

These are delicious little cookies great for quick breakfasts, snacks on the go and before bed tummy fillers :) A great way to use discarded sourdough! This recipe has been adapted from the Traditional Cooking School by GNOWFGLINS. 3 Variations: Chocolate Chip Nut Butter Cookies, Chocolate Peanut Butter Cookies, Treasure in the Middle Cookies

Let's be real...a cookie will never be healthy. But I like to believe these are a bit healthier than the average chocolate chip cookie. They make me happy and sometimes that's all that matters :) Our entire family is head over heels in love with them! They freeze well too. You'll want to prep this at night to bake the next morning, or prep first thing in the morning to bake later in the day, to allow the sourdough to work it's magic fermenting power on the flour. Enjoy!

A healthy muffin recipe perfect for fall. These muffins are very tasty without being overly sweet and are a great way to sneak some veggies into those picky eaters. Three year old Heidi's reaction to these muffins "mmm yummy mommy". Feel free to play around with the spice amounts to your liking.

Hearty, healthy, and satisfying our Whole Wheat Apple Almond Muffins are filled with sweet apples and plenty of cinnamon spice! They are nice and fluffy with just enough sweetness to be irresistible.

These muffins have a fabulous orange/chocolate flavour while being fluffy, moist, and not too sweet. A favourite with the kids!

Not only are these hearty muffins healthy, they are insanely good! These are great in the summer when your garden is over-run with zucchini. Freeze them and have them throughout the year.

Nothing says spring like strawberries and rhubarb! And don't they make a fabulous pair! These muffins are delicious and easy to make. They're perfect for a grab-and-go breakfast or a hearty snack.

This bread is an easy soaked homemade whole wheat bread that is light, fluffy, delicious and incredibly nutritious and easy to digest. For grains to be efficiently digested, we need to either soak, sprout or sour leaven them. This bread is our favourite for sandwiches. Keep in mind the soaker and sponge will be prepared the day or night before you wish to make the bread. Recipe Credit to The Elliot Homestead

These muffins are bursting with flavour...and fresh fruit! These muffins make a great side for breakfast or a quick snack. Nothing beats a warm blueberry muffin. Except a warm blueberry muffin loaded with strawberries! Add up to 1-1/2 cup of your favourite berry combination. Enjoy!

It's always best to soak or sour-leaven our grains for easy digestion and optimal health but sometimes it's not always possible. These pancakes are light and fluffy and delicious. Makes for a filling, wholesome breakfast.

Recipe credit to Sally Fallon from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, 2001