breakfast

Packed with super-seeds like quinoa, flax, sesame and sunflower seeds, these bars are the perfect grab-and-go snack. They used puffed quinoa—think, puffed rice, but quinoa!—which you can find at Bulk Barn and from manufacturers like Go Go.

This loaf, our current favourite, is one of the simplest breads we’ve ever made. Plus, it has all the dense nuttiness that we want from an everyday bread.

Instructions Matzo brei toppings Cinnamon Sugar: Stir 2/3 cup granulated sugar and 2 tsp cinnamon in a small bowl. Sprinkle over...

Challah bread is ideal for this recipe – it's sturdy enough to stand up to long cooking. We like the subtle sweetness of this dish but really love it served with lots of maple syrup.

In the Muffin Olympics, my favourite—bran muffins—would never even make the team. I get that gritty brown masses hardly have the appeal of blueberry-buttermilk, sweet-cornmeal, banana- walnut, and pumpkin-spice, but I’ve always enjoyed their quiet, nutty complexity—plus, it’s kind of adorable, the way I convince myself that they’re healthier, right? So I decided that they needed a makeover, and I reformatted them as scones, and pretty ones at that. Preloading the scones with jam makes them self-contained packets of breakfast luxury. Yes, like a jelly donut but still craggy and wholesome enough that we get to enjoy them way more often.