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Apple Blossoms

BT Montreal | posted Monday, Oct 3rd, 2016


  • 6 large apples, peeled and thinly sliced
  • ½ cup Greek vanilla yogurt
  • 1 tbsp cinnamon
  • ¼ cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tsp corn starch
  • 1 package pre-made puff pastry
  • 1 cup granola



  1. Pre-heat the oven to 375 degrees.
  2. Flatten out the puff pastry and cut them into large squares or circles. (minimum size of 3 inches by 3 inches)
  3. In a bowl combine the apples, yogurt, cinnamon, brown sugar, vanilla and corn starch. Mix until all the ingredients are combined together.
  4. In the center of the puff pastry shape of your choice place in 1/2 cup of the apple filling. Top that with granola and then close up the pastry in a fun design leaving the center open. Place them on a greased baking sheet and bake for 20-25 minutes or until golden brown.
  5. You can serve these alone, or with ice cream or caramel.

Recipe courtesy: Chef Vanessa Gianfrancesco (www.cookingwithv.com)

2 in 1 Apple Pizza and Tarts for the Jewish New Year

BT Montreal | posted Tuesday, Sep 27th, 2016

Ingredients for crust:

  • 2/3 cup (125 g) shortening, frozen, cut into cubes
  • 2 cups (350 g) all purpose gluten-free flour (with xanthan gum already added in)
  • 1/2 cup (40 g) icing sugar
  • 1 tsp salt
  • ½ cup orange juice


Method for crust

  1. Place shortening, flour mixture, icing sugar, salt in food processor with a blade on high speed, pulsing a bit. Process until it resembles crumbles.
  2. Add orange juice while machine is running on low and keep it going until a ball forms. You may need to scape the bottom a bit in between, but it will eventually form a ball and will gather into one piece. There is no such thing as “too much processing” here because there is no gluten, so go for it!
  3. Remove the dough from the processor and divide into 2 equal parts. This will make 2 x 9″ pizza crusts or 12 tarts.


For Pizza

  1. Roll out one of the balls of dough for a 9″ pizza pan and leave a thicker border. The dough may crack, but hang in there, it is forgiving. You can patch it up! A technique I often use to avoid adding more flour and getting more cracking: place dough between 2 parchment papers and roll out dough. Easy, no mess and no stick.
  2. Remove paper on one side and place pizza pan on top of the dough and turn over!


For Tart

  1. Roll out dough.
  2. Place dough circle into the muffin tin.


Filling for 2 pizzas: (can be halved)

  • 2/3 cup of sugar
  • 6 tbsp of all purpose flour
  • 2 tsp cinnamon
  • 6 medium apples peeled, cored and diced (approximately 8 cups)

Method: Add dry ingredients together and pour over apples. Mix and place half into both pizza shells


Topping for 2 pizzas: (can be halved)

  • 1 cup all purpose flour (170 g)
  • 2/3 cup brown sugar (140 g)
  • 1 cup gluten-free rolled oats (110 g)*
  • 1/2 cup salted stick margarine (110 g) or unsalted margarine plus 1 tsp salt, room temperature

Method: Mix all the dry ingredients together. Add cut up margarine and incorporate. Make sure all the dry is mixed in well with margarine until it resembles crumbles.


Lemon drizzle topping:

  • 1 cup icing sugar
  • 1 tablespoon lemon juice
  • drops of water

Method: Place icing sugar in a bowl and add the lemon juice. Add water drop by drop and whisk the mixture until loose enough to drizzle. Place in a piping bag with a #3 or #4 tip or place in a squeeze bottle to decorate.


Salted Caramel Sauce Topping:

  • ¾ cup sugar
  • ½ cup water
  • ½ cup coconut cream
  • 2 tbsp margarine, melted
  • 1 ½ tsp fleur de sel


Method: Place ¾ cup of sugar and ½ cup of water in a heavy pot. Bring to a boil and let it boil for about 9 minutes. When the liquid starts to turn amber color, add the coconut cream and margarine. It will bubble a lot. Keep it boiling for 2-3 minutes. It will thicken. Turn off heat and add fleur de sel and mix.


Recipe courtesy: Delicious Without Gluten  (www.deliciouswithout.com)

Oatmeal Smoothie Swirl

BT Montreal | posted Monday, Sep 26th, 2016

Smoothie Bowl








  • 4 packets (28 g each) Quaker® Regular Instant Oatmeal
  • 2 1/2 cups (625 mL) skim milk, divided
  • 1/4 cup (60 mL) honey
  • 1 1/2 cups (375 mL) frozen mixed berries, divided
  • 1 banana, peeled and sliced



  1. In microwave-safe bowl, stir instant oatmeal with 2 cups (500 mL) milk; microwave for 2 to 3 minutes or until tender.
  2. Meanwhile, in blender, combine remaining milk, honey, 1 cup (250 mL) berries and banana; purée until smooth. Divide oatmeal evenly among 4 bowls; top evenly with smoothie and swirl with spoon. Garnish with remaining berries.

Visit spoondrop.ca for more oatmeal recipes.

Oatmeal Toaster Waffles

BT Montreal | posted Monday, Sep 26th, 2016











  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
  • 1/4 cup (60 mL) cornstarch
  • 2 tbsp (30 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • Pinch salt
  • 1 3/4 cups (425 mL) milk
  • 3 eggs
  • 1/2 cup (125 mL) melted butter
  • 1 cup (250 mL) fresh blueberries, raspberries or strawberries
  • 2 tbsp (30 mL) maple syrup



  1. In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
  2. Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
  3. Stack waffles between pieces of parchment paper; freeze in resealable plastic bag or airtight container for up to 2 weeks.
  4. To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.

Visit spoondrop.ca for more oatmeal recipes.

Slow cooker raisin bread

BT Montreal | posted Tuesday, Sep 20th, 2016


  • 1 1/4 cups (310 ml) warm milk
  • ¼ cup (60 ml) honey
  • 1 cup (100 g) quick-cooking oats
  • 2 tsp instant dry yeast
  • 2 ½ cups (375 g) unbleached all-purpose flour
  • 1 tsp salt
  • 2 tbsp (30 ml) melted butter
  • ½ tsp ground cinnamon
  • ½ cup (70 g) raisins



  1. Butter a 10 x 4-inch (25 x 10 cm) loaf pan (see note).
  2. In a bowl, combine the milk and honey. Stir in the oats and yeast.
  3. In a stand mixer using the dough hook, combine the flour and salt. Make a well and add the milk mixture. Knead for 2 minutes. Drizzle in the melted butter and knead for 2 to 3 minutes or until smooth.
  4. On a lightly floured surface, roll out the dough into a 14 x 10-inch (35 x 25 cm) rectangle. Sprinkle the cinnamon and raisins over the surface of the dough.
  5. Roll into a 10-inch (25 cm) long log. Place in the prepared pan, seam face down. Lightly brush the loaf with water and sprinkle with 1 tbsp of oats, if desired. Place in the slow cooker and cover with a damp cloth. Let rise for 30 minutes.
  6. Pour cup (125 ml) of water into the slow cooker. Cover and cook on High for 4 hours. The bread may slightly flow over the edge of the pan and have an uneven surface.
  7. Remove the pan from the slow cooker and let cool on a wire rack. Unmould and let cool completely.
  8. Delicious as is the same day or lightly toasted the next day.


Recipe courtesy: Ricardo


Spicy Crab Guacamole

BT Montreal | posted Thursday, Sep 15th, 2016

Guacamole ingredients:

  • Between 4-8 avocados depending on size (4 large avocados, 8 smaller avocados)
  • ½ white onion
  • 3 roma tomatoes
  • 5 roasted cipollinis
  • 4 limes
  • salt and pepper to taste


Crab mix ingredients:

  • 300 grams of snow crab
  • ¼ of a roasted pineapple
  • Jalapeño mayo – 3 jalapeños, 300 ml of regular mayonnaise – all blended
  • salt and pepper to taste
  • Thai chili coulis – 5 thai chilies – all blended



  1. Slice avocado in half, pit off
  2. Take flesh of avocado with a soup spoon
  3. Slice it horizontally in 4 pieces, then slice it vertically with around 7 pieces.
  4. Once you do both sides, the avocado will be brunoise.
  5. Add your tomato, onion, coriander, lime juice, and salt.
  6. Roast cipollini and add it in which will add sweetness.
  7. Mix your snow crab with jalapeño mayo, thai chili coulis, roasted pineapple and salt.
  8. Top it off with fresh tostitos!


Tomato Soup

BT Montreal | posted Wednesday, Sep 14th, 2016


  • 8 garlic cloves crushed
  • 1 large white onion minced
  • 1 sprig of rosemary
  • 1/3 cup of extra virgin olive oil (additional for garnish)
  • 1 teaspoon granulated sugar
  • 15 large vine ripe tomatoes quartered (or canned whole tomatoes of your choice)
  • 15 fresh basil leaves
  • 1/2 cup parmesan cheese
  • 1 litre chicken stock
  • 1/4 cup 35% cooking cream



  1. In a large pot on high heat, saute the onions and rosemary in the olive oil, cook for 2 minutes. Add in the garlic and cook for an additional 2 minutes. Add the tomatoes and allow to cook until the tomatoes have broken apart or 10 minutes. Add in 1 litre of chicken stock or enough to cover the tomatoes and add in the sugar, allow to simmer for 20 to 30 minutes. Turn off the heat and cool.
  2. Once cooled, place the mixture into a food processor and mix until smooth. On medium to high heat place back into the pot, and add in the cream, cheese, and salt and pepper to taste. Tear the basil leaves and stir in. Once it is warmed you are ready to serve!
  3. To serve place the soup in a soup bowl garnish with my Crispy Herb Croutons, a drizzle of extra virgin olive oil and some extra black pepper.

Recipe courtesy: Chef Vanessa Gianfrancesco (www.cookingwithv.com)

Spicy broccoli and cheese greek yogurt dip

BT Montreal | posted Tuesday, Aug 30th, 2016


  • 2 cups florets steamed or boiled
  • 3/4 cup cracker barrel habanero cheddar cheese
  • 3/4 cup no fat plain greek yogurt
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 cup caramelized onions
  • Salt and pepper to taste.


  1. Pre-heat your oven to 350 degrees F.
  2. In a bowl combine the warm broccoli that is slightly over cooked (either steamed or boiled) with 1/2 cup cheese. Using a potato masher mash the two until the cheese is melted and the broccoli is mashed.
  3. Then add in the greek yogurt, garlic powder, cayenne pepper, caramelized onions and salt and pepper to taste.
  4. In a small casserole place the mixture in and top off with 1/4 cup of cheese. Place into the oven for approximately 15 minutes. Serve warm or cold as well.


Recipe courtesy: Chef Vanessa Gianfrancesco (www.cookingwithv.com)

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