• Blueberry corn muffins

    Blueberry corn muffins

    I have learned that when baking gluten free, if you bake something everyone raves about, make it again, then make it again slightly differently.  You could use this recipe and swap the blueberries for strawberries, or maybe create an apple cinnamon version.

  • Almond cookies

    Almond cookies

    With just 3 ingredients, which I usually have on hand, these will be in my cookie rotation for years to come.  They are slightly crunchy on the outside and satisfyingly chewy on the inside – I think best described they are the Italian cousin of a French Macaron.

  • Oatmeal coconut currant cookies

    Oatmeal coconut currant cookies

    These would be fabulous as a breakfast cookie, loaded with oats, currants, coconut flour and coconut flakes for extra protein, and not too much added sugar. 

  • Ginger-Squash Muffins

    Ginger-Squash Muffins

    Trying to get more veggies into your family's diet? Winter squash - think butternut, acorn and hubbard - is delicious in a batch of muffins.

  • The Mega Veg Pulse Sandwich

    The Mega Veg Pulse Sandwich

    Country Harvest Canadian Rustic Bean Bread is made with 100% Canadian pulses, grown in Western Canada - a blend of chickpeas, beans, lentils and peas. It makes a healthy base for a veggie sandwich!

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