The best thing about scooping your pancake batter into a muffin tin instead of a skillet is that these little gems will be ready to go for harried mornings—and you don’t have to man the stove to flip your flapjacks. Plus, they’re completely portable. The duo of sweet potato and blueberries provides plenty of natural sweetness. Eat them on the go or reheat and serve topped with a drizzle of maple syrup or a dollop of Greek yogurt.
For gluten-free pancake muffins, use oat flour labelled gluten free or use gluten-free all-purpose flour.
Silicone muffin trays have a few things going for them. Primarily, they are virtually nonstick so there’s no need for greasing or for paper liners. The bendable nature of silicone trays makes unmoulding a cinch, and being able to turn the cups inside out allows for easy washing.
In steamer basket set over 1 in (2.5 cm) of water, place sweet potato cubes. Bring water to a boil and steam sweet potato until very tender. Alternatively, place sweet potato cubes in pot of boiling water and cook until tender. Drain, cool, and measure out 1 cup (250 mL). Reserve any leftover potato to pop into a salad or smoothie.
Whisk together flaxseed meal and 5 Tbsp (75 mL) water. Let stand for 5 minutes until mixture forms a gel.
Preheat oven to 350 F (180 C). In blender container, place milk, cooled sweet potato, and flax gel and blend until smooth. In large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda, and salt. Toss blueberries with 2 Tbsp (30 mL) of flour mixture. Stir sweet potato mixture into rest of flour mixture. Gently fold in blueberries and orange zest.
Scoop potato mixture into 12 greased standard-sized muffin cups and bake for 22 minutes, or until a toothpick inserted into a pancake muffin comes out nearly clean. Let cool for about 5 minutes before unmoulding.
This recipe is part of the Make Ahead to Grab and Go collection.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.