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Wayner Bread

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Wayner breadA self-described “alchemist” and bread lover, Wayne McGill tinkered with this recipe until he got the right combination of mmm-goodness and low-carb count. It’s dense enough to make a sandwich (untoasted!), yet light enough that you don’t feel sluggish afterwards. Wayne passed this recipe onto me through his son, Shane, who is famous for his own recipe … Shaner Dip.

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Wayner Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • DRY INGREDIENTS
  • ⅔ cup ground flaxseed
  • ¾ cup ground almonds (almond meal, almond flour)
  • ½ cup sesame seeds
  • ¼ cup ground chia or ground sunflower seeds
  • ½ tsp salt
  • 1⁄2 tsp baking soda
  • WET INGREDIENTS
  • ¼ cup melted butter
  • 8 eggs
  • 1 Tbsp honey (or molasses)
  • 1½ tsp apple cider vinegar
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, mix dry ingredients.
  3. In a food processor or blender, mix wet ingredients for at least 45 seconds.
  4. Add wet ingredients to dry ingredients.
  5. Bake in a bread tin lined with parchment paper for 35 minutes, or until a toothpick comes out clean.

 

Spiced Nuts

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Spiced nutsSpiced nuts are a great go-to dish for entertaining. Scatter a few small bowls where your guests tend to gather for drinks and conversation, and watch them disappear.

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Spiced Nuts
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup pecans
  • 3 Tbsp butter, melted
  • 2 Tbsp Maple syrup
  • 2 Tbsp fresh rosemary, minced
  • 2 Tbsp fresh thyme, minced
  • ½ tsp ground cinnamon
  • ½ tsp salt
Instructions
  1. Preheat oven to 300F.
  2. Place nuts in a large bowl.
  3. In a separate smaller bowl, combined melted butter, Maple syrup, rosemary, thyme, and cinnamon. Stir until thoroughly combined.
  4. Pour this mixture over the nuts and toss to coat evenly.
  5. Transfer nuts to parchment-lined baking sheet and sprinkle with salt.
  6. Cook for 10 minutes, stir, then return to oven for another 10 minutes. If not toasted enough, bake for an additional 2 minutes.
  7. Allow nuts to cool completely before serving. Keep them refrigerated for up to a week.

 

Egg Muffins

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Egg muffinsSunday is egg muffin day at my house.  We whip up a big batch, eat some for breakfast, and refrigerate (or freeze) any leftovers for quick, easy snacks during the week. This is a great way to make eggs portable for work or school. Package them in a to-go container to enjoy either hot or cold.

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Egg Muffins
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 6 eggs
  • 4 slices bacon
  • ½ white onion, chopped
  • 1 crown broccoli, chopped
  • ¼ cup shredded cheddar cheese
  • extra virgin olive oil (or butter)
Instructions
  1. Cook bacon. Transfer to a plate. Pat off extra fat with a paper towel. Chop into pieces. (This step can be done ahead of time to reduce prep time).
  2. Preheat oven to 375 degrees.
  3. Whisk eggs in a large bowl.
  4. Add in chopped onion, chopped broccoli, chopped bacon and shredded cheddar. Stir until ingredients are mixed thoroughly.
  5. Grease a muffin tin with olive oil or butter (or my favourite, purchase reusable silicone muffin cups). Spoon in the egg mix, filling ⅔ of each tin.
  6. Bake 25 minutes. Remove from oven and let cool for 5 minutes before eating.
  7. PAST WINNING COMBINATIONS INCLUDE:
  8. Tomato, onion and red pepper.
  9. Leeks, sundried tomatoes, mushrooms and sausage.
  10. Salmon and fresh dill.
  11. Sauteed onions & mushrooms with goat cheese.
  12. Ham and cheddar cheese.
  13. Asparagus and blue cheese.
  14. Steak and onion.

 

 

Balsamic Vinaigrette

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Balsamic VinaigretteIt’s a borderline state of emergency in our household if there’s not a bottle of this homemade, healthy dressing on hand. We use it mostly on salads, but in a pinch it can make for quite a nice marinade or veggie dip. Enjoy!

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Balsamic Vinaigrette
Recipe type: Condiments/Dressings
Cuisine: Italian
Prep time: 
Total time: 
Serves: ¾ cup
 
Ingredients
  • ¼ cup balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp mayonnaise
  • 1 Tbsp Parmesan cheese
  • 1 tsp honey
  • ½ tsp each sea salt and pepper
  • ½ cup olive oil
Instructions
  1. In a food processor, mix all ingredients except olive oil.
  2. Once smooth, slowly add in olive oil.
  3. Serve atop your choice of salad. Keep refrigerated.

 

Shaner Dip

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Shaner DipThis to-die-for curry dip recipe — which was graciously provided by my friend Shane and son of Wayne (Wayner Bread creator), hence its name “Shaner Dip” — goes well with vegetables, crackers, or virtually any real food. We’ve even dipped walnuts and pecans into it to rave reviews!

Be sure to check out my mayonnaise and ketchup recipes to have on hand before embarking on this recipe.

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Shaner Dip
Recipe type: Condiments/Dressings
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1 cup mayonnaise
  • 1 tsp garlic powder
  • ¼ cup ketchup
  • 2 Tbsp onion or shallots, finely chopped
  • 1 Tbsp curry powder
  • ½ tsp Tabasco sauce
Instructions
  1. Combine all ingredients in food processor and blend until smooth.