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

Rice Cake Brittle

Guest post by: Kathryn Barlow of kbarlowdesign.com

I came about testing this while I was trying to find a gluten-free dessert to bring to a party. I’d been planning on making Breton Brittle, and wanted to try to find a gluten-free version since I already had all the ingredients for breton brittle. I asked my friends to see if they could recommend a good gluten-free substitute for Breton crackers, but no one could recommend anything that would have a similar taste/texture. My better half suggested rice cakes, and I figured it would be worth a shot!

I tested a batch of Breton Brittle with one corner as a gluten-free rice cake (be careful which brand you get – Quaker rice cakes have a possible cross-contamination issue due to where/how it’s manufactured. I went with Lundberg lightly salted, which had a guarantee on the packaging). I could hardly wait to try it, and was surprised at what a different sort of snack/dessert it made! Regular Breton Brittle is super sweet and kind of heavy/dense. The rice cakes made it lighter and airier with more crunch. I’m pouring toffee and chocolate over rice cakes – how could that not be delicious, really. Over the next couple of days I let various people sample each kind, and was surprised how some people were 100% on board with Breton while others preferred the rice cakes! It was about a 50/50 split and a handful of people that loved both.

Without further ado, here’s the recipe and step by step instructions!

Rice Cake Brittle

- 1 package gluten-free rice cakes
- 1 cup butter
- 1 cup brown sugar
- 1 cup chocolate chips

Line cookie sheet (jelly-roll pan) with heavy aluminum foil (over sides of pan).
Position rice cakes in pan leaving as little space between them as possible. Break up rice cakes to fill in the holes as best you can without crumbling them too tiny. Pre-heat oven to 400F.

rice cake brittle

Bring brown sugar and butter to a boil in a medium saucepan stirring occasionally to mix butter and sugar. Let it boil for 20 seconds.

rice cake brittle


Pour immediately over rice cakes. Bake at 400F for 5 mins. (It will bubble and spread)

rice cake brittle

Remove from oven, sprinkle with chocolate chips, let them melt for a minute or so, then spread chocolate with a wet spoon.




Leave overnight in the fridge to harden/set. If you are super impatient, you can sometimes get away with 3-4 hours, but it’s best to give it as much time to set as possible. Once set, it can be broken into chunks.

I keep mine in the fridge to prevent it melting, and found that it freezes really well. I also may or may not have eaten a bowl of this for breakfast one day after a party… it’s really addictive!

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



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!

Springtime Shortbread

shortbreadThe perfect recipe for a day full of spring showers (or snowstorms)!

Enjoy with a fruit infused tea or dunk them in melted chocolate!  

Cream together in a large bowl…
1 cup butter (softened)
3/4 cup sweetened condensed milk
Beat in…
1 cup brown rice flour
1/2 cup + 2 tbsp almond flour
1/2 cup tapioca starch
1 tsp vanilla
Pinch of salt
extra brown rice bench flour for rolling out dough

Cream butter with sweetened condensed milk. Add flours, salt and vanilla. Mix until combined. Form into ball and wrap in plastic wrap. Chill in fridge for at least 1 hour.

Roll dough into 1/3 inch thickness on floured surface, sprinkle with bench flour as dough will be sticky.

Cut into rectangles and prick with a fork. (Option to roll into 1 inch balls and flatten with form)

Bake at 350 degrees for 8 minutes on a parchment lined pan.


Butternut Spiced Bundt Cake

This sensational spiced coffee cake is perfect for a pot luck.  Serve with fresh berries and clotted cream. Gluten and lactose free, it’s great for a weekend baking adventure!

sweet potato cake

Whisk together…
2 eggs
1/2 cup canola oil
1/4 cup maple syrup
2 tbsp fancy molasses
1 cup butternut squash or sweet potato
2 tbsp freshly squeezed orange juice
2 tbsp orange zest
1 tsp vanilla

In a separate bowl, combine…
1 cup almond flour
1 cup brown rice flour
1 tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1 tbsp gluten free baking powder
1/4 tsp baking soda

*optional – 1 1/2 cups of your favourite fruit. (I like using 1/2 cup blueberries, 1/2 cup cranberries, 1/2 cup chopped apple)   Mix them with the dry ingredients so they don’t sink to the bottom of the cake.

Whisk together…
1/2 cup icing sugar
3/4 tbsp lemon juice

Fold dry ingredients into wet.  Pour into a greased and floured 12 cup bundt pan.  Bake for 45 – 55 minutes or until cake tester comes out clean. Allow cake to cool for 20 minutes in pan before removing.   Once cool drizzle with lemon glaze. 


Irish Potato Boxty


This St. Patrick’s Day, why not start the festivities with some traditional Irish fare. The Boxty or ‘poor house bread’ is a potato pancake that is definitely worth a try. Enjoy with your favourite gluten free beer and it’s green skies ahead.



In a large bowl mix together…
1 lb yukon gold potatoes boiled, mashed (approx. 2 med. potatoes)
1 lb yukon gold potatoes raw, grated, drained (approx. 2 med. potatoes)**
1/2 cup milk
2 eggs
2 leaves of kale de ribbed and thinly sliced
1/2 cup old white cheddar, grated
1/2 cup white or brown rice flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper

**Toss grated potatoes with 1/4 tsp of salt and let drain over sieve for a few minutes before adding to mixture.

Once mixture is combined scoop a 1/4 cup of the mixture and form a patty about 1/2 inch thick.  Fry in canola oil in a pre-heated non-stick pan until golden brown on each side.

Serve with a dollop of sour cream and a sprinkling of green onion, or make a meal of it with your favourite sausages, sauteed kale and don’t forget the g-free beer!

Happy St. Patrick’s Day!


This poem is a little out of date, but fun none the less.

Boxty on the griddle,
And Boxty on the pan;
The wee one in the middle
Is for Mary Ann.

Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man.

Boxty on the griddle,
Boxty on the pan,
If you don’t eat boxty,
You’ll never get a man.