Mother’s Day Recipe Ideas

We’re all about showing love through food, whether it’s cooking for someone else or providing them with all the ingredients they need to enjoy some time at home cooking or baking a new dish.

If you’re looking for something to do for your mom this Mother’s Day, why not try a new recipe and drop it off to her, or get us to drop all the ingredients off on her doorstep!

We’ve included links to these products on Manitoulin Marketplace, in case you need any of the ingredients to give the recipes a try. If you’d like us to drop ingredients off to you mom, just enter her shipping info and choose her location for delivery when you check out!

Chocolate Banana Loaf 

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 10

Ingredients:

• ½ cup (125 ml) of Cuisine Soleil brown rice flour
• ½ cup (125 ml) of Cuisine Soleil Tapioca flour  
• ½ cup (125 ml) of almond flour
• ¼ cup (60 ml) of sifted cocoa
• 2 tea spoons (10 ml) of baking powder
• A pinch of salt
• ½ cup (125 ml) of soft unsalted butter
• 1 cup (250 ml) of brown sugar
• ¼ cup (60 ml) grapeseed oil or coconut oil
• 2 eggs (Local Eggs or Vita Eggs)
• ½ cup (125 ml) sour cream
• ½ cup (125 ml) of non-dairy milk or dairy milk
• 1 banana mashed with a fork
• 115 g (4 oz.) of half sweet chocolate, coarsely chopped
• 1 cup (250 ml) of chopped pecans
• 1 cup (250 ml) of walnuts

Preparation:

1. Place the rack in the middle of the oven. Pre-heat to 350 F (180 C). Grease a 23 x 13 cm (9 x 5 inch) pan with butter. Lining with parchment paper will help it not to stick.
2. In a bowl, mix flour, starch, almond flour, cocoa, baking powder and salt. Set aside.
3. In another bowl, cream butter, brown sugar and oil with an electric mixer. Add eggs one at the time, and mix well. At low speed, incorporate the dry ingredients, then add remaining wet ingredients, alternating between sour cream, milk and banana. Add chocolate & pecans and mix well. Place in the pan. Cook for approximately one hour or until a tooth pick inserted in the middle comes out clean. Let cool. Remove from pan and let cool down on a rack. 

Buckwheat Apple Crumble 

Ingredients :

Filling :

Crumble :

• 1/2 cup of maple syrup
• 1/2 cup of buckwheat flour
• 1/4 cup of brown rice flour
• 2 cups of buckwheat flakes (can substitute rye flakes)
• 2 tablespoons of cinnamon
• 1/2 cup of melted butter or coconut oil
• 1/2 cup of chopped nuts (almonds, pecans, etc.)

Preparation :

Filling :

• Cut apples into small cubes and put them in a bowl. Add cranberries, maple syrup, coconut milk and cinnamon. Mix well. Grease a 9×9 baking pan and pour the batter.

Crumble :

• Preheat the oven to 175°C (350°F)
• In a bowl, sift buckwheat flour and brown rice flour. Add buckwheat/rye flakes, maple syrup, butter/oil, cinnamon and nuts.
• Use your fingers and mix well. Add a little bit of maple syrup or butter/oil if the mixture is too dry or buckwheat/rye flakes if too moist.
• Pour dry mixture onto fruit mixture. Cook in the oven for 25 to 30 minutes or until the crumble is well cooked.
• Serve with coconut ice cream if desired!

Greek Quinoa Salad 

Ingredients:

• 1 cup Quinoa
• 1 1/2 cup vegetable broth
• 1 medium cucumber, peeled, seeded (if preferred) and diced
• 8 ounces cherry tomatoes, halved
• 1 medium red bell pepper, seeded and diced
• 1 loose cup fresh parsley, minced OR 3 tablespoons dried parsley
• 1 small red onion, diced
• 1 cup kalamata olives, halved  
• 4 ounces feta, crumbled or cubed
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh dill or 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon honey
• 1 teaspoon lemon juice

Preparation:

1. In a medium saucepan, stir together quinoa and vegetable broth. Bring to a boil over high heat, stir once, reduce heat to low, cover and cook for 20-25 minutes or until the liquid is absorbed. Remove from heat and let rest for 5 minutes, then fluff with a fork.
2. In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, red pepper, parsley, onion, olives and feta.
3. In a small bowl, combine olive oil, red wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Pour over salad and stir to combine. Refrigerate for at least a half hour to allow flavours to meld.
4. Enjoy!