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Tutorial Tuesday: Saving fresh herbs

August 28, 2018 by Ashley Colbourne 2 Comments

Whether drying, growing, freezing, or gifting, this Tutorial Tuesday we’ve got you covered for saving fresh herbs so you can waste less, save more, and pump up the flavour in your food.  … 

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Filed Under: all seasons, Ashley Colbourne, BAKED Members, summer, Tutorial Tuesdays, Uncategorized Tagged With: ashley colbourne, baking, basil, Bread, butter, coconut oil, cooking, drying, freezing, fresh, growing, herbs, iphone, mint, oil, olive oil, rosemary, sage, savoury, spring, summer, thyme

Floral vegan shortbread

April 5, 2018 by Sophie Mackenzie 10 Comments

Floral vegan wholegrain shortbread- Baked the BlogI love adding unexpected flavours like herbs and flowers to desserts. Rosemary chocolate cake, bay leaf custard, basil ice cream, lavender muffins, the list goes on. There’s something special about the combination of garden bounty with rich desserts that reminds me of my home on  Vancouver Island, and it’s deep hippie roots. These little wholegrain shortbreads are just the type of thing you’d see in any gulf island farmers market or hippie dippy wholegrain cafe. They are rich and “buttery” (use equal amounts of dairy butter if desired), and melt in your mouth. For best results when using vegan (dairy free) butter, look for brands like Miyoko’s or ones that aren’t made out of palm shortening (which besides being environmentally unfriendly, leave for greasy cookies). 

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Filed Under: Biscuits, Cookies, DIY, floral, Sophie MacKenzie, spring, summer, Whole grain, Whole wheat Tagged With: cookies, flowers, shortbread, shower, spring, summer, wedding

Tutorial Tuesday: Choosing edible flowers

April 3, 2018 by Sophie Mackenzie Leave a Comment

Guide to Edible Flowers

Now that spring is in the air (at least here in Vancouver), my mind is turning to the garden. One of my favourite things to do this time of year is start planning what veggies to grow and what flowers to plant, especially the edible varieties. In and amongst the kale plants and squash, I always love to grow a good supply to edible flowers to use as simple, yet impressive garnishes for cakes and pies, as or flavouring for my spring and summer baking. These are a few of my favourites and how to use them!

How to come by edible flowers

Try to find flowers that have been grown without the use of pesticides – that is, don’t use those roses you buy at the grocery store to flavour your baklava. Instead, look for edible varieties at local farmers markets, the herb section of the grocery store, or grow them yourselves. There can be confusion and miss identification for those unfamiliar with edible flowers, so I suggest talking to your local farmer to confirm that the flowers are edible, or buy seeds sold as edible flowers and grow them alongside your herbs and other veggies, and away from toxic flowers…. 

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Filed Under: Sophie MacKenzie, Tutorial Tuesday Tagged With: flowers, garden, spring, summer

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BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. Tune in each week as they bring rustic, accessible baking straight to your home kitchen. Through BAKED, there will be something for everyone.
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