Harvest Loaf January 17, 2010


I love loaves… add to that something savoury and nutritious?  I’m sold.  This little gem will impress your guests, be kind to your hips, and won’t break the bank.  Try subbing in your favourite squash or whatever you happen to have on hand.  Oh, and it’s totally dairy free so it’ll knock the socks off your dairy-freer pals.  You could even make this one vegan by using egg substitute for the 2 eggs.  Impressive, I know!!!!



1 1/2 cups flour

2/3 cup sugar

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp salt

2 eggs

1 cup pureed squash (I used canned organic butternut, but you could use pumpkin or even sweet potatoes!)

1/3 cup canola oil (you could use almond or any other seed oil, but I’d avoid using Olive oil)

1/2 cup raisins

handful of pumpkin seeds



1) Preheat oven to 350F, and grease loaf pans.

2) In a medium bowl, combine all the dry ingredients and set aside

3) In a large mixing bowl, combine eggs, squash and oil with a wooden spoon, until smooth.

4) Gradually add the dry ingredients to the wet, and mix to combine, then stir in raisins.

5) Pour batter into loaf pans (I used 3 mini, but you could use 1 large), sprinkle with seeds, and bake at 350F for 40 min until browned and tester stick comes out dry.

6) Allow to cool for 10 min in pans, then remove and cool on a wire rack for another 5-10 min, and serve!


NOTE – these can be frozen and allowed to defrost at room temp.  


HARVEST STEW October 2, 2008

It’s fall and like an old-school pilgrim, the squash bounty is a plenty. This hearty stew contains the ingredients typical of Native American cooking, and I’d like to add my own personal reverie here too. I can’t get enough of the look, taste and ease of fall time squash. I’ve tried them all, and haven’t found one I didn’t like. My own favourites aside, you can swap any orange coloured squash here.

1 tbsp olive oil
1 large onion, chopped
1 med red bell pepper, diced
4 cups ORANGE squash (pumpkin, butternut, buttercup, etc.)
3 cups fresh or canned corn kernels
28-ounce can diced tomatoes, with liquid
16-ounce can red OR black beans, drained and rinsed
1-2 fresh hot chiles, seeded and minced
1 cup vegetable stock
2 tsp ground cumin
Salt to taste
1/4 cup chopped fresh cilantro (or dried if need be)
Hot cooked brown rice

1) Cut squash in half, brush with oil, and bake at 375 for about 30 min until 1/2 cooked (lay cut side down).

2) Once cooled, peel and dice squash into 1/2 inch pieces and set aside.

3) Heat the oil in large pot, add onion and sauté over med heat until translucent, then add red bell pepper and continue to sauté until onion is golden.

4) Add all remaining ingredients EXCEPT last three, bring to a simmer, then cover and simmer gently for 15-20 minutes.

5) Season to taste with salt, then stir in the cilantro.

Serve at once in shallow bowls over hot cooked brown rice (or quinoa or any other hearty grain you prefer).


Protein Muffins September 25, 2008

This recipe screams healthy and delicious, and I made extra brownie points with my gluten-free tri-athlete gal pal when I forwarded it to her. They are a wonderful low-carb, high-protein, super tasty power muffin. Spread some all natural nut butter on the top before eating for extra flavor and an even bigger protein boost.


1 1/2 cup oat bran or non-gluten flour
1 cup egg whites (from container) or 6 egg whites
1/2 cup canned pumpkin
1/2 cup applesauce w/ cinnamon (or plain but add a bit more cinnamon to the batter, to taste)
2 Tbsp peanut butter (all-natural is best)
extra dash of cinnamon & nutmeg
3 tbsp of honey
1 banana, mashed
1 cup frozen blueberries
extra peanut butter (or any nut butter – to spread on top before eating)

1) Preheat oven to 375 degrees, and place muffin liners in a 12 serving muffin tray.

2) Mix all ingredients together until blended – although add the blueberries at the very end so they don’t become overly mashed.

3) Fill muffin cups 3/4 full and bake for 20 min.

4) Let muffins cool completely on rack, then spread nut butter on them before eating.

Store in refrigerator, or freeze for a month (well wrapped).



Pumpkin Cookies February 11, 2008

Filed under: My bakery — s mcdowall @ 3:49 am
Tags: , , , , , , , , , , , ,

It doesn’t have to be Halloween or Fall to enjoy pumpkins … especially when the canned variety is available all year round! These little lovelies are spicy and sweet and can be iced or not.

2 1/2 cups flour
1 tsp each baking powder and soda
2 tsp cinnamon
1/2 teaspoon each nutmeg and cloves and salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla

Icing/glaze ingredients:
2 cups confectioners’ sugar
3 tbsp milk
1 tbsp melted butter
1 tsp vanilla

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
3. In a medium bowl, cream together the 1/2 cup of butter and white sugar, the add pumpkin, egg, and 1 tsp vanilla to butter mixture, and beat until creamy.
4. Mix in dry ingredients.
5. Drop on cookie sheet by tablespoonfuls; flatten slightly.
6. Bake for 15 to 20 min (watch out they don’t burn).
7. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners’ sugar, milk, 1 tbsp melted butter, and 1 tsp vanilla. Add milk as needed (to achieve drizzling consistency).


Brekkie + Snackie Bar January 30, 2008

Making homemade granola and granola-type bars is very easy, and gives you complete control over what goes into them. Thank god! This recipe is really really versatile and can accomodate numerous substitutions and proportions.


Date Mixture:
1/2 cup chopped dried dates
1/2 cup water

Flax Mixture:
5 teaspoons freshly ground or store bought flax
1/2 cup warm water

Dry Ingredients:
3/4 cup quick oats
1/4 cup flour (any wil do here; I used hemp)
1/4 tsp cinnamon (or to taste)
1/3 cup chopped raw almonds
1/3 cup raw seeds (sunflower, pumpkin, sesame, etc)
1/3 cup raisins
1 cup diced dried fruits (apples, cherries, pineapples, mangoes, prunes, etc)

1) Lightly coat a 9″x9″ baking pan with cooking spray or oil and set aside.

2) Prepare Date Mixture:
– Add 1/2 cup water and diced dates to a small saucepan.
– Bring to a slow simmer and cook about 5 min, stirring occasionally, until dates are soft (mixture will be nice and thick).
– Allow to cool.

3) Prepare Flax Mixture:
– Combine 1/2 cup very warm water and 5 tsps freshly ground or store bought flax.
– Set aside for five minutes to thicken then stir.

4) Mix all dry ingredients together in a mixing bowl.

5) Add flax mixture to date puree, and stir well.

6) Pour wet into dry ingredients, and mix to combine.

7) Press mixture into prepared pan, and bake at 350F for approx 15 min.

8] Allow to cool completely before cutting into bars, and serve!

– These keep really well if stored properly.

Add ins:
– 1/3 cup coconut flakes
– 1 tbsp oat bran
– 1 tbsp protein powder


Pumpkin-tastic Bread January 24, 2008

You will be able to fool even the more discerning carnivore, with this to-good-to-be-true vegan recipe. It also makes a great gift, and freezes amazingly. You can make this recipe into muffins too! It may not be low on the calorie or fat count, but it packs a lot of protein and is well worth the extra 30 min on the treadmill.

1 cup chopped walnuts
3 1/2 cups flour (whole wheat, all-purpose, rice, etc)
2 cups packed dark brown sugar
2/3 cup white sugar
2 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
1 1/2 tsp ground cinnamon
2 cups pumpkin puree
3/4 cup oil (vegetable or canola)
2/3 cup coconut milk
2/3 cup flaked coconut

1) Preheat oven to 350F, and grease and flour two 8″ x 4″ loaf pans (you can use 4 small loaf pans too, but lessen the baking time).
2) Spread walnuts in a single layer on a non-greased baking sheet, and toast in the preheated oven for 8 to 10 min (or until lightly browned); set aside to cool.
3) In a large mixing bowl, stir together flour, brown and white sugars, baking soda, salt, nutmeg, and cinnamon.
4) Add the pumpkin, oil, and coconut milk, and mix until combined.
5) Add in the flaked coconut and toasted walnuts, stir gently.
6) Divide the batter evenly between pans, and bake for 60-75 minutes (or until a toothpick inserted in the center comes out clean).
7) Remove from oven, cover loaves tightly with foil, and allow to steam for 10 minutes.
8) Remove foil, and turn loaves out onto a cooling rack.
9) Allow to cool completely before serving. Enjoy!