Anne Marie's Recipes

Author: annemarie

  • Multi Seed Crispbread ( Knäckerbröd)

    Serves: 2 large rectangular crisp bread

    Source: Del’s cooking twist

    Ingredients

    • 1 cup of all purpose flour (you can replace with rolled oats)
    • 1 cup of rye flour or gluten free flour mix
    • 1/3 cup (50g) flaxseeds
    • 1/3 cup (50g) sesame seeds
    • 1/3 cup (50g) pumpkin seeds
    • 2 teaspoons fennel seeds, cracked (optional)
    • 1 teaspoon cumin seeds (optional)
    • 3/4 teaspoon flaky salt
    • 1/4 cup (50 ml) olive oil
    • 2/3 cup (150 ml) hot water

    Instructions

    Heat the oven to 350°F (180°C). Take two large baking trays and a roll of parchment paper.

    Add all the dry ingredients to a very large, spacious bowl. Stir well with a rubber spatula, then tip in the oil and water. Stir well and use your hands to for 1 Place a sheet of parchment paper onto a large surface and place half of the dough on top. Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin.

    Remove the parchment paper on top and transfer carefully the flattened bread with the remaining inferior parchment sheet into the baking tray.

    Lightly score into pieces with a sharp knife if you wish. You can also sprinkle additional flaky salt over.

    Repeat the same with the other half of dough.  1 Place the trays in the oven and bake for 15 minutes. Swap the trays around and bake for 10 to 15 more minutes, until golden (but not burned!).

    Let cool and break into pieces, or crack along the scored lines with a heavy knife.

    Store in a airtight container for up to two weeks…

  • Canadian Living Oatmeal Raisin Cookies

    Serves: 36

    Source: Canadian Living

    Ingredients

    • 1 cup unsalted butter
    • 1 cup of packed brown sugar
    • 1/2 cup granulated sugar
    • 1 egg
    • 1 egg yolk
    • 1 1/2 teaspoons vanilla
    • 1 3/4 cup all purpose flour
    • 1 teaspoon cinnamon
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 cups large flake oats
    • 1 1/2 cup raisins

    Instructions

    1. Preheat oven to 350. Line baking sheets with parchment and set aside.
    2. In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy. Beat in egg, then egg yolk and vanilla.
    3. Whisk together flour, cinnamon, salt and soda. Stir into butter mixture until just combined. Stir in oats and raisins.
    4. Roll dough into 2 tablespoon balls. Arrange 2 inches apart on baking sheet and bake until golden, about 12 – 14 minutes.
    5. Remove from oven and let cool on racks for 2 minutes before transferring to cool completely on racks.

  • Maple Butter

    Serves: 2 cups

    Source: Lorna Armstrong

    Ingredients

    • 2 cups of maple syrup
    • 5 tablespoons of butter
    • 1/4 teaspoon of salt
    • 1/4 teaspoon of vanilla

    Instructions

    1. Boil syrup to 232 degrees or a little more than the soft ball stage. (Drop a small amount of syrup into cold water to test for the soft ball stage.)
    2. Let the syrup cool.
    3. Then beat the butter with the cooled syrup until smooth and thick.

  • Tuscan Greens and Lentil Soup

    Serves: 6 servings

    Source: Lentils.ca

    Ingredients

    • 2 Tbsp (30 mL) canola oil 
    • onion, diced 
    • 2 carrots, chopped 
    • 2 celery stalks, chopped 
    • 1 cup (250 mL) diced tomatoes 
    • 3 garlic cloves, minced 
    • 1/2 tsp (2 mL) salt 
    • 1/4 tsp (1 mL) red pepper flakes 
    • 1/4 tsp (1 mL) pepper 
    • 8 cups (2 L) low-sodium vegetable or chicken broth 
    • 1 cup (250 mL) split red lentils 
    • 1 bay leaf 
    • 3 cups (750 mL) chopped fresh kale, Swiss chard, spinach, or beet greens 
    • 2 Tbsp (30 mL) fresh lemon juice
    •  ½ cup (125 mL) chopped fresh basil 
    • ½ cup (125 mL) chopped fresh parsley 
    • 2 tsp (10 mL) finely chopped fresh rosemary
    • ½ cup (125 mL) grated Parmesan, for serving

    Instructions

    1. Heat oil in a large saucepan over medium-high heat. Stir in onions, carrots, and celery. Cook for 5 minutes, until the onions are translucent. Stir in tomatoes, garlic, salt, red pepper flakes, and pepper. Cook for 2 minutes, then add broth, lentils, and bay leaf..
    2. Cover, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until the vegetables and lentils are tender, about 15 minutes.
    3. Stir in greens, lemon juice, basil, parsley, and rosemary. Season to taste with salt and pepper.
    4. Ladle soup into bowls and garnish with grated Parmesan.

  • Tahini Banana Bread

    Serves: 1 loaf

    Source: Ambitious Kitchen

    Ingredients

    • 3 very ripe bananas (mashed)
    • 1/4 cup honey
    • 1/3 cup tahini
    • 1 egg
    • 1 Tsp vanilla extract
    • 1/3 cup milk (any kind you have on hand)
    • 1 cup whole wheat flour
    • 1/2 cup all purpose flour
    • 1/2 cup ground flax seed
    • 2 Tbsp sesame seeds
    • 1 Tsp baking soda
    • 1 Tsp cinnamon
    • 1/2 Tsp salt
    • banana and sesame seeds (for topping).

    Instructions

    1. Preheat oven to 350 and line a loaf pan with parchment paper and spray with cooking spray.
    2. In a large bowl combine mashed banana, tahini, egg, vanilla, milk, and honey. In a medium bowl combine flours, ground flaxseed, sesame seeds, baking soda, cinnamon, and salt. Add dry ingredients to wet and stir to combine.
    3. Pour banana bread mixture into loaf pan, smoothing out the top. Slice a banana and place slices down the centre of the loaf, overlapping slightly. Sprinkle with some additional sesame seeds if desired and bake for about 60 minutes, until cooked through and brown.
    4. Remove from oven and let cool in pan for at least 10 minutes. Remove from pan and let cool completely.

  • Healthy Banana Bread

    Serves: 1 loaf

    Source: Cookie and Kate

    Ingredients

    • 1/3 cup melted canola oil
    • 1/2 cup Honey
    • 2 Eggs
    • 1 cup mashed Banana
    • 1/4 cup Milk
    • 1 tsp Baking Soda
    • 1 tsp Vanilla Extract
    • 1/2 tsp Ground Cinnamon
    • to taste Ground Cinnamon
    • 1 3/4 cups Whole Wheat Flour
    • 1/2 tsp Salt

    Instructions

    1. Preheat oven to 350 and line a loaf pan with parchment paper and spray with cooking spray.
    2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
    3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
    4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
    5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

  • Peaches, Peas and Beans Summer Salad

    Serves: 4-6

    Source: The First Mess Cookbook

    Ingredients

    • 1 tablespoon balsamic vinegar
    • 1 tsp. Dijon mustard
    • 1 tsp. Soya sauce
    • 2 tablespoon canola or avocado oil

    Salad

    • 3/4 pound of green or yellow beans
    • 2 ripe firm peaches
    • 1 small shallot
    • large handful of snap peas, trimmed and sliced down the middle
    • salt and pepper
    • 1/4 cup fresh Basil leaves
    • 1/4 cup toasted sliced almonds

    Instructions

    1. Combine balsamic vinegar, Dijon mustard, soy sauce, and oil in a small jar with a tight fitting lid.
    2. Bring a medium sauce pan to a boil. Salt the water and add the sliced green beans and blanch for 3 minutes. Drain the beans and place in a bowl of ice water immediately.
    3. Remove the pits from the peaches and cut the fruit into thin slices. In a large bowl, combine peaches , shallots, and snap peas. Drain the green beans and lightly dry them. Add the beans to the large bowl and season with salt and pepper.
    4. Pour the dressing over the vegetables and peaches and lightly toss to combine. Scatter with chopped basil and almonds.

  • Peanut Butter Chocolate Chip Oatmeal Breakfast Bars

    Serves: 16 bars

    Source: Beaming Baker

    Ingredients

    Dry Ingredients

    • ¾ cup rolled oats
    • ¼ cup oat flour
    • 1/3 cup unsweetened coconut flakes
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt

    Wet Ingredients

    • 2 flax eggs(2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
    • 2 tablespoons melted canola oil
    • ¼ cup + 2 tablespoons natural, unsalted peanut butter*
    • ¼ cup brown sugar
    • ½ teaspoon Vanilla

    Add-in Ingredients

    • 1/3 cup chocolate chips
    • 1/3 cup walnuts, chopped (or add-ins of your choice)

    Instructions

    1. Preheat oven to 350 and line an 8 inch baking pan with parchment.In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
    2. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, Brown sugar and vanilla. Whisk until smooth.
      Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
    3. Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
    4. Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
    5. Place on a cooling for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy!

  • Pumpkin Pie Breakfast Quinoa Bars

    Serves: 16 bars

    Source: Anne Marie

    Ingredients

    • 1/2 cup mashed banana about 1 medium
    • 1/2 cup pumpkin purée
    • 1/4 cup nut butter of choice or seed butter for nut-free option
    • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
    • 2 tablespoons maple syrup
    • 1 1/2 cups Quick oats
    • 1 cup cooked quinoa
    • 1/3 cup brown sugar
    • 1/4 cup Hemp seeds
    • 1 teaspoon baking powder
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon ginger
    • 1/4 teaspoon salt

    Instructions

    1. Preheat the oven to 350 degrees F. Line a 8″x 8″ baking pan with parchment paper and grease the sides with cooking spray.
    2. In a large mixing bowl, mix the banana, pumpkin, nut butter, flax egg and syrup until smooth. Add oats, quinoa, sugar, hemp seeds, baking powder and spices, and mix everything together until fully incorporated. The batter should be moist and somewhat sticky.
    3. Transfer the batter to the prepared pan and smooth with a spatula.
    4. Bake on the center rack for 22 – 23 minutes until the bars are golden brown and firm to the touch.
    5. Remove and let cool completely in the pan completely, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days in the fridge.

  • No Bake Tahini Oat and Cinnamon Balls

    Serves12 balls
    DietaryVegan, Vegetarian
    Meal typeSnack

    Ingredients

    • 1 cup rolled oats
    • 1/2 cup tahini
    • 1/4 cup maple syrup
    • 2 Tsp cinnamon
    • 1/8 Tsp salt
    • 1/4 Cup plus 1 tbsp shredded unsweetened coconut
    • 1/4 Cup plus 1tbsp ground flax seed

    Note

    These one-bowl, no-bake snack balls come together in less than 10 minutes. If you wanted to jazz them up, add in a handful of chocolate chips, raisins, dried cranberries, or chopped nuts.

    Instructions

    1. In a large bowl, combine all ingredients. .
    2. Place in the fridge to firm up for about 10 minutes. Roll into golf ball sized balls and store in the fridge