Recipes — Desserts

Recipe by Voula Halliday The inspiration for this comes from one of my favourite things: European olive oil cakes. I’m using Camelina Oil instead because it’s such a natural compliment to the toasty flavour of the pumpkin seeds. This cake is made with simple ingredients and comes out moist and delicious, warming your mouth with small explosions of flavour from the dried cherries and spices. While it looks deep and rich it’s surprisingly light, with only a hint of sweetness. It’s a perfect cake to serve in the afternoon with a cup of black tea or an espresso. To make...

This recipe is a perfect recipe to use up some of that zucchini your garden produced in droves this year! Ingredients ½ cup Three Farmers Camelina Oil 2 large eggs 1 cup brown sugar 2 tsp vanilla extract 1 ½ cup all-purpose flour 1 tsp baking powder ¼ tsp baking soda 1 tsp salt 1 ½ cups coarsely grated zucchini ¼ cup milk ½ cup chocolate chips ½ cup toasted, crushed pecans or walnuts Instructions Preheat the oven to 350 F and line a 9x5 loaf pan, bottom and up the sides, with parchment paper Whisk the camelina oil, eggs,...