
Whole-Grain Cornbread with Honey and Buttermilk
A light, fluffy cornbread made with whole-wheat flour, cornmeal, buttermilk and honey. It is baked in the oven and works well as a wholesome side dish.
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A light, fluffy cornbread made with whole-wheat flour, cornmeal, buttermilk and honey. It is baked in the oven and works well as a wholesome side dish.

Small, simple banana muffins made by blending the wet ingredients, mixing in flour, and baking until lightly set. They are suited for breakfast and can be made quickly.

Grissini are traditional Italian breadsticks often served as part of an antipasto platter. These are made from a simple olive oil dough, stretched by hand, dusted with semolina, and finished with sesame seeds for a crisp, savory snack.

These cookies are slightly crisp on the outside and a little chewy inside. Made with chickpea flour, eggs, coconut, and chocolate chips, they are a more filling sweet snack with protein and fibre.

Crisp, lightly sweet graham crackers made from whole wheat flour, all-purpose flour, brown sugar, honey, and cinnamon. The dough is mixed, rolled out, cut into shapes, and baked until golden.

Mini baked quiches made in muffin tins with short-crust pastry and a basic egg-and-cream filling. The recipe includes four flavor variations: Lorraine-style with bacon and onion, spinach and garlic, mushroom with thyme, and Greek-style with olives, sun-dried tomatoes, and feta.

Savory mini muffins with cheddar cheese and peas, baked in a 24-hole mini muffin tin. Perfect for lunchboxes, as a snack, or for batch prep.

Quick and easy savoury muffins made with four vegetables, cheese, and wholemeal flour. They are suitable for breakfast, lunch boxes, as a snack, or served warm with soup.

Savory zucchini muffins made with grated zucchini, bacon, onion, cheese, flour, eggs, yogurt, and oil, then baked until golden.