Honey Lemon Poppyseed Cake

I’ve been meaning to develop a lemon poppyseed cake for a while now.  My jar of poppyseeds have been long suffering in silence, hidden behind the more popular dried fruits and nuts of the world.  Finally, their time has arrived.  This cake recipe is moist, flavourful and tastes great warm, with the addition of drizzled honey over the top.

lemon poppyseed - regular quality

Honey Lemon Poppyseed Cake
In a large bowl whisk together…
3 eggs
1/3 cup honey
1/2 cup canola oil + 1 tbsp lemon oil (for flavouring, can substitute)
1 cup canned white kidney beans + 1/4 cup water, pureed
Zest of 2 lemons
Juice of 1 lemon

In a seperate bowl whisk together…
1 1/4 cup almond flour
1 1/4 cup brown rice flour
3 tbsp poppyseeds
1 tbsp baking powder
1 tsp baking soda
1 tsp ground ginger
1/4 tsp salt

**1 tbsp of honey to drizzle over top when serving**

Fold wet into dry and pour into parchment lined loaf pans.
Bake at 350 for 30 – 40 minutes (depending on size of tin) or until top if firm and cake tester comes out clean.

lemon cake on plate - reg size

Whistle Stop Chrimstmas Fair 2013

The 5th Annual Whistle Stop Christmas Fair
When: Sunday December 1, 2013
Where: Markham Go Train Station. (214 Main St. North, Markham)
Time: 10:00am – 3:00pm.
whistle stop small poster

This is our 5th fair and this year we will be supporting the Markham Stouffville Hospital’s Expansion Campaign!

ms hospital expansion logo

The Whistle Stop Christmas Fair is the perfect place to get all of your Christmas gifts, including; home made preserves, hot sauce, pottery, jewellery, specialty soaps and creams, baked goods including gluten free, christmas cards, artisanal crafts and much more!

We will also be holding a charity BBQ and Bake sale in the parking lot!

Hope to see you there!

heather and bobby whistle stopjanine and cookies

Zucchini Cornbread

Sweet corn is at its prime right now in Ontario.  After picking up a bundle  from Reesor’s Farm Market in Stouffville, I used the leftovers from a BBQ dinner for a batch of cornbread.  The addition of fresh corn along with grated zucchini adds moisture and flavour to this savoury quickbread.

cornbread for website

For this recipe you will need…
3 eggs
1/2 cup canola oil

1/4 cup maple syrup
1 1/2 cups grated zucchini

1 1/3 cups corn flour
1/3 cup chickpea flour
1/3 cup tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
2 cups cooked corn kernels (2 cobs)

Whisk wet ingredients together in a large bowl.  In a separate bowl mix together dry ingredients.  Once combined, fold dry into wet.  Pour into a greased and parchment lined loaf pan (8″x 4″) or in two, 5 inch round cast iron pans.  Bake at 350 degrees for 35-45 minutes as a loaf or 20 – 25 minutes in cast iron pans (or until a tester comes out clean).

corn husks

Enjoy on the side of a soup or chili or on its own with a large smear of butter!

Blueberry Crepe Stack Cake

Searching for a new dessert to make for a friends long weekend dinner party, I decided to flip through Laura Calder’s “Dinner Chez Moi” – it never fails.  Her Cherry Crepe Stack Cake looked too delicious not to try, so I created my own gluten-free version.

I made a buckwheat crepe and opted for a blueberry filling because they looked so fresh at the market.  This recipe requires some forethought as the crepe batter has to rest in the fridge for 2 hours, however, it’s worth the wait.

blueberry crepe for web

To a blender bowl add…
2 cups milk
4 eggs
1/4 cup sugar
3 tbsp melted butter
1/2 cup buckwheat flour
1/2 cup coconut flour
1/2 cup tapioca or arrowroot starch
1 tsp cinnamon
pinch of salt

Blend until smooth (about 1 min.) and store in a sealed container in the fridge for 2 hours.

While waiting for two hours to pass, make the filling.  When you are done that read a book,  mow the lawn or go for a run.  Make sure to pass a grocery store as you will want ice cream to top the cake!

FIlling – 3 Stages
In a saucepan, heat…
2.5 lbs fresh blueberries

1/2 cup white sugar

1 cup walnuts
1/2 cup maple syrup
1/4 tsp salt

1 tsp white sugar
1 tsp cinnamon

Heat blueberries and sugar until blueberries are soft but remain intact.  Use a slotted spoon to scoop out blueberries leaving liquid remaining in the pot.  Add 1/2 tsp tapioca starch to the liquid and cook down until syrup-ey!

Next, toast 1 cup of walnuts on a frying pan.  Once toasted pour in maple syrup and stir until maple syrup hardens and coats the nuts.  Roughly chop and set aside.

Now that 2 hours are up it’s time to get crepe-ing!    Brush butter on a hot non stick pan.  Pour approx. 1/4 cup of mixture into pan and swirl so it has an approx. 7-8 inch diameter.  Once browned, flip and continue.  You should get between 10-12 crepes.

Once your crepes are done it’s time for assembly.  Create your crepe stack in a spring form cake pan.  Layer as follows, crepe + sugar/cinnamon, crepe + sugar/cinnamon + chopped nuts, crepe + sugar cinnamon + whole blueberry sauce.  Repeat and end with a plain crepe on top.  Heat in a 350 degree oven for 20 minutes.

Serve in slices with a scoop of praline or maple ice cream and a splash of reserved blueberry sauce.



Raspberry Shortcake with Mascarpone Cream

Since strawberries are almost out of season in Ontario, I thought I would create a shortcake recipe with July’s favourite fruit at the forefront, raspberries!  This recipe looks daunting with its’ long list of ingredients, but do not fret, it’s not as difficult as it appears.  The cake is fluffy and moist with a hint of clementine flavour.   Topped and filled with a tangy mascarpone cream, and an oozing raspberry sauce, it screams summer by the slice.

To make this recipe less daunting prepare it in stages.  You can make the cake up to a day ahead of time and the fillings at any time, even minutes before you serve it.

full shortcake 875 width

Beat together in a large bowl…
2 egg yolks
3/4 cup sugar
1/4 cup canola oil
1 tsp vanilla
2 tbsp clementine or orange zest
1/4 cup freshly squeezed clementine or orange juice

Whisk together in another bowl…
1/2 cup almond flour
1/4 cup corn flour
1/4 cup white rice flour
1/4 cup tapioca flour/starch
1/4 cup coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Fold dry into wet, alternating with…
1/2 cup milk

Then fold in…
2 egg whites whipped to soft peaks

Bake at 350 degrees in a parchment lined 9 inch round cake pan for 35 – 40 minutes.

Raspberry Sauce
In a small saucepan over medium heat combine…
2 cups raspberries
Juice and zest of 1 clementine (approx 2 tbsp)
2 tbsp sugar
1 tbsp tapioca flour/starch

Cook down until a thick sauce remains.

Mascarpone Cream
Whisk together in a small bowl, until smooth
3/4 cup mascarpone
3/4 cup greek yogurt
1/2 cup icing sugar
1/4 tsp salt

Slice your cake in half horizontally.  Dollop half of the raspberry sauce and cream on the bottom cake and spread to the edges.  Dollop the remaining on the top and garnish with fresh raspberries, mint and clementines!  Store the cake in the fridge for up to a week!
shortbake 875 width



Unionville Farmers’ Market 2013 – Cancelled

We regretfully announce that the Unionville Farmers’ Market for 2013 will be cancelled for the season.  Due to the ongoing construction to restore the Stiver Mill, the market organizers have decided to cancel the market.   Organizers hope to return next season when construction is completed.

chalk board

We thank everyone for their support over the past 4 years and hope to see you at our Whistle Stop Christmas Fair in December.

Stay tuned to our website for recipes, guest blogs and everything we are up to during the summer!

Happy July!

Ginger Molasses & Strawberry Ice Cream Sandwiches

For these spicy, strawberry ice cream sandwiches… scoop a hefty amount of vanilla ice cream between 2 cookies, stuff in some fresh strawberry slices and devour!  (Or freeze for later, if they last that long)  

small ice cream sandwich

In a large bowl beat together…
2 eggs
1 1/2 cups demerara sugar
3/4 cup canola oil
1/4 cup molasses
1 tsp vanilla

In a separate bowl whisk together…
1 cup brown rice flour
1/2 cup tapioca flour/starch
1/2 cup coconut flour
1 1/2 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp salt

Mix dry ingredients into wet.  Roll tablespoon size balls and flatten with a fork onto a parchment lined baking sheet.    Bake at 325 for 6-8 minutes.  Let cool for 10 minutes before removing from sheet.  When cool, scoop ice cream between two cookies and add as many strawberries as you wish!  Makes 36 cookies.

Korean Kimchi Pancake!

Korean Kimchi Pancake or “Kimchi Jeon” is a quick dinner fix with a lot of flavour.  Serve with gluten free soy sauce for dipping and some of your favourite veggie sides.  Experience the “Land of Morning Calm” from the comfort of your own kitchen.

kimchi pancake 400

Whisk together in a large bowl…
4 eggs
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 tsp baking powder
1 tsp sesame oil
1 tsp salt
1 1/4 cups kimchi
*canola oil for frying

Fry on medium/high heat in a non stick pan until browned on each side.  Serve with soy sauce for dipping! Recipe Makes two, 8 inch pancakes!