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    258 Recipes

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    Original recipe is from the Canadian branch of the California Walnuts Commission. I cut down the recipe since I only had one egg and tinted the shells green and the filling yellow for a Springtime feel. Note the filling does contain a small amount of alcohol.

    Recipe #477154

    A perfect dipper for apples, fruit or homemade pita chips!

    Recipe #477094

    You can't go wrong with the protein power of legumes, the richness of cocoa and the fibre of oatmeal! These baked bars are studded with almonds, bran cereal, Craisins and chocolate chips too, and are above and beyond your storebought Oatmeal-to-Go!

    Recipe #477076

    A light, fresh starter for your next Spring or Summer dinner party. Rich in antioxidants, healthy fats and vitamins.

    Recipe #477028

    A rich vegetarian side dish of garlicky baked ricotta and broccoli drizzled with a warm red pepper sauce. With a loaf of crusty bread nearby, it's a perfect meal on it's own! Make the sauce ahead of time and warm it just before serving to save time.

    Recipe #477026

    Sunny yellow (if you use the colouring) and full of lemon and orange flavour! It's a nice change from your usual Easter Peeps. Original recipe from http://www.frillsinthehills.com/2009/08/make-your-own-eggless-marshmallows.html, modified slightly by me

    Recipe #476894

    A perfect use for leftover mashed potatoes! You can also use this to make killer stuffed potato skins. You can also use half and half potatoes and white kidney beans.

    Recipe #476808

    Inspired by a picture I saw on the Carrots and Cake blog. Effervescent, fruity, sweet and perfect for Summer BBQs.

    Recipe #476716

    This is a delicious, gorgeous “mock-tail” of sparkling ice tea. Even though it’s alcohol free, it is full of all the taste and look of sangria! Makes 13 cups, or 26 “dainty” servings

    Recipe #476652

    A nutty, hearty whole wheat bar cake just sweet enough to be called dessert, spread with a tangy citrus marmalade that soaks in and perfumes the whole pan.

    Recipe #476586

    One of my favourites from childhood, veganized! If you can find jumbo shells made from whole wheat even better

    Recipe #476559

    Filled with more stuff than a thrift store, this dense, slightly sweet whole-grain quickbread is low in added fat and incorporates the goodness of chia, tofu, flax, fruit, veggies and good ol' Californian walnuts!

    Recipe #476326

    Adapted from Leena Eats (http://www.leenaeats.com/blog/recipes/leena-cooks/leena-cooks-n-cans-blood-orange-port-mar/) who adapted it from p. 78 Complete Book of Small-Bath Preserving by Topp & Howard, this combines 5 different varieties of citrus with ginger and sweetened red wine to make a tangy and exotic spread for your morning toast! Makes about 1 1/2 cups

    Recipe #476324

    Dates, raisins and figs make for a naturally sweet base enriched with Recipe #474365 for these Lara Bar clones flavoured like the classic cookie!

    Recipe #476259

    Nutty, buttery chickpeas, sweet bananas, crunchy bitter cacao nibs and a touch of sugar add up to gluten free blondie-like bars. They're a treat you can have anytime! If you have no nut concerns feel free to use almond or peanut butter for the SunButter.

    Recipe #476196

    The only fat in this vegan recipe is whats naturally present in the spelt, and they're full of nutritious fresh ginger and molasses too. A dash of caramel-flavoured stevia really amps up the flavour.These are best eaten within a few days, though - the lack of oil dries them up quickly.

    Recipe #476183

    A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-free-easter-bunny-cookies

    Recipe #476045

    The canola oil & walnuts in this recipe are rich in Omega 3s while the spelt and oats are rich in folate and zinc. The cocoa and bananas are a good source of magnesium.

    Recipe #476038

    Rich in iron, fibre, B vitamins, magnesium and omega-3 fatty acids

    Recipe #476037

    Adapted from Vegan Cookies Invade Your Cookie Jar, these are like dense, chewy bites of all the best bits of carrot cake! The nuts are optional - I often leave them out (or add toasted sunflower seeds instead!).

    Recipe #475974

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