1 cup (250 mL) organic whole wheat flour
1 cup (250 mL) organic yellow corn meal
3 tsp (15 mL) alum-free baking powder
1 cup (250 mL) skim milk or water
1/2 cup (125 mL) organic cane sugar or liquid honey (or to taste)
1 free-range egg
1/4 tsp (1 mL) sea salt
1/4 cup (60 mL) organic olive oil
Preheat oven to 400 F (200 C). Lightly oil your muffin tin.
In a large bowl, sift together the whole wheat flour, corn meal, baking powder, and sea salt. In a separate bowl, add the egg, milk, oil, and sugar or honey. With a wire whisk, lightly beat wet ingredients until blended (about 20 seconds).
With a wooden spoon, make a well in the middle of the dry ingredients. Pour the bowl of wet ingredients into the well of dry ingredients and mix quickly and lightly.
The secret to good muffin texture is to not overmix the batter! The batter will be thick. Spoon batter into muffin tins to within 1/2 inch (1 cm) from the top. Place immediately in a preheated oven for 15 to 20 minutes until the tops turn golden brown.
To make any other whole grain muffins, simply substitute your favourite finely ground whole grain cereal meal for the cornmeal in this recipe.
source: "Whole Grains", alive #288, October 2006
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.