This is a simple, introductory recipe for cream scones. A tip is to keep the scones as cold as possible before adding them into a...

When tomato season arrives, everything in our kitchens shift focus to all things local tomatoes. This version of our Heirloom Tomato Galette features a simplified...

This lemon cake feels like biting into pure sunshine. We like how the thin glaze shatters and gives way to a tender crumb with bursts...

We took our original Coffee Cake recipe and added a fall twist by incorporating a ribbon of smooth pumpkin butter throughout the middle. A great...

These bars highlight Flourist Sifted and Whole Grain Red Fife Flours, and its hard to not just eat one. We like eating these treats straight...

We love baking with plums as their flavours are deepened and they become juicier! This stunning cake highlights late summer and fall plums. Whole Grain...

Use this recipe when you've got zucchini to spare! You can also us this batter to make amazing muffins. We love Whole Grain Red Fife here...

Taking our Everyday Spelt Tea Cake based on Marian Burro's Plum Torte, we adapted the recipe by adding poached rhubarb on top and baking it...

This new version of Shepherd's Pie is a revelation when you are craving comfort food. It's simply the ultimate in one easy recipe! We've been perfecting this...

This deep and dark copper coloured cake is filled to the brim with tart apples and toasted hazelnuts while Flourist Whole Grain Rye Flour adds more complexity and...

Kumquats are small, citrus fruits that are about the size of a grape. They are intended to be eaten with the peel on and surprisingly,...

Don't wait too long before making this decadent dessert! This recipe uses two kinds of chocolate - cocoa powder and dark chocolate to make a...