My Family Food Life

Breakfast

Rustic Apple Crostatas

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Requiring less effort than a traditional pie, these casual, individual crostatas (or galettes, à la français!) are still just as wonderful, and even more so due to their charming personal size.

The foolproof, flaky, oh-so-tender pastry bakes up crisp and sturdy enough to enjoy out of hand, just like a superb bake-shop treat. Buttery layers envelop a perfect ratio of cinnamon-apple filling, but will effortlessly accommodate any fruit – rhubarb, blueberry, peach, cherry – the possibilities are limitless!

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Espresso Chocolate Chunk Banana Bread (whole wheat)

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A perked up version of everyone’s favourite quick bread – studded with chunks of dark chocolate and spiked with instant espresso powder resulting in a robustly-flavoured banana bread that has renewed our appreciation for the humble homemade snack. Made with 100% whole wheat flour and gently sweetened, you might even call it wholesome.

Years ago, when the kids were small(er), it seemed like the only thing that was more endless than the supply of forgotten bananas was the need for healthy-ish, grab-and-go snacks. Baking banana bread was a weekly occurrence in our house until the kids inevitably grew up and we grew tired of the same snack. Half-eaten loaves would end up as ignored as the sad bananas that made them, so we switched to using up our extra bananas in smoothies and never looked back.

Until recently, that is.

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Lemon Yogurt Snack Cake

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Lemon-lovers, this is for you! A celebration of effervescent citrus, through and through – from the glistening glaze to the very last, sunny-yellow crumbs. Infused with a liberal amount of freshly grated zest, this cheerful cake sparkles with the perkiness of lemon and has a superb balance of sweetness and tang.

Is there anything better to lift us out of the depths of winter than a cheerful, sunny, little lemon cake? If you’re still recovering from all the buttery indulgences from the holidays, not to worry. Greek yogurt and avocado oil replace butter for a ‘healthified’ version that results in a lighter, perfectly moist cake with the bonus of a little extra protein.

I can tell you’re probably reading the relatively benign title and asking, “What makes this lemon cake different from all the others, Gayle?”

Well, let me tell you 🙂

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