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Peanut Butter Granola Bars

BT Calgary | posted Monday, Apr 11th, 2016


Nutritional analysis per bar: 249 calories, 14.5 g fat, 5.8 g protein, 26.8 g carbohydrate, 3.4 g fibre and 94 mg sodium



  • 6 cups quick-cooking rolled oats
  • 1 cup sliced almonds, toasted
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup chia seeds
  • 1/2 cup hemp hearts (shelled hemp seeds)
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup salted butter, softened
  • 1 cup packed golden brown sugar
  • 1 1/2 cups smooth peanut butter
  • 1 cup liquid honey
  • 2 tsp vanilla


  1. Preheat oven to 350°F.
  2. Combine oats, almonds, coconut, chia seeds, hemp hearts and chocolate chips in a large bowl; set aside.
  3. Using medium speed of an electric mixer, beat together butter and brown sugar until fluffy.
  4. Beat in peanut butter, honey and vanilla until blended. Fold in oats mixture.
  5. Firmly press mixture into a greased 12 1/2×17 1/2×1 inch rimmed baking sheet.
  6. Bake until golden brown, about 25 minutes.
  7. Cool completely in pan on a rack.
  8. Invert granola bar onto a cutting board and cut into bars.
  9. Store in an airtight container in refrigerator for up to 4 days.
  10. May be frozen.
  11. Makes 40.


Cook’s Note: Hemp hearts contain protein, omega-3 and omega-6 fatty acids. They have a nutty flavour and can be added to baked goods or eaten raw. Look for them in natural food stores or the natural foods section of grocery stores.


Courtesy atcoblueflamekitchen.com

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Chef Eric’s Mozzarella TaterTots

BT Calgary | posted Wednesday, Dec 30th, 2015

Courtesy Chef Eric Larcom.


  • 2 large kennenbeck potatoes
  • ½ cup mozzarella cheese
  • Salt and pepper to taste
  • Cooking oil


  1. Peel and one inch dice Kennenbeck potatoes.
  2. Blanch potatoes in 300°F oil until very Al’dente…Let cool.
  3. Pulse in food prcessor until the poptatoes are the size roughly of a lentil.
  4. Mix in grated mozzarella and for into 1″ X 2″ cylinder, be sure they are packed tight.
  5. Fry in 350°F oil until golden brown.


Serve with your favorite condiment.


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Copycat Recipes: Rosemary Raisin Pecan Crisps

BT Calgary | posted Wednesday, Sep 2nd, 2015

Rosemary Raisin Pecan Crisps

Makes about 8 dozen crackers.

Makes about 8 dozen crackers.


  • 2 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups buttermilk
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup green pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup ground flaxseed (optional)
  • 1 Tbsp. chopped fresh rosemary


  1. Preheat oven to 350° F.
  2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
  3. Pour the batter into two 8×4-inch loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
  4. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.)
  5. Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!


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Dempsters’ Maple French Toast Bagel Chips with Honey, Lime & Yoghurt Dip

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy Dempsters.ca

Serves 6


  • 4 whole
  • Dempsters’ Maple French Toast Bagels
  • 2 tbsp (30 ml)
  • Olive oil
  • Salt (to taste)


  1. Bagel Chips
  2. Preheat the oven to 180°C (350°F).
  3. Thinly slice bagels vertically into ‘chip’ width.
  4. Place bagel slices on a parchment lined baking sheet. Lightly brush with oil on both sides.  Season with salt.
  5. Bake until lightly browned (approximately 5 minutes). Let cool completely.
  6. Chef’s Tip:  Store in an airtight container if not using right away.

Serve with dip (recipe below).


Yoghurt Dipping Sauce



  • 2 cups (16 oz)     Plain Greek yoghurt
  • 2 tbsp                                    Honey
  • 1                                              Lime (zest and juice)
  • 1                                              Vanilla Pod (seeded)


  1. Combine yoghurt, honey, lime juice and lime zest in a small mixing bowl.
  2. Refrigerate until serving.
  3. Serve with Bagel chips and your favourite fruit sides.
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Dempster’s Sundried Tomato Bagel ‘Toad in the Hole’

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy Dempsters.ca


  •         4 Whole               Dempsters’ Sundried Tomato Bagels (halved)
  •         2 tbsp                    Unsalted butter
  •         8                             Eggs
  •         ½ tsp                    Salt
  •          ½ tsp                   Pepper (fresh ground)
  •         ½  cup                  Cream  cheese


  1. Preheat oven to 400 degrees.
  2. Enlarge holes to 1 inch in diameter in your bagel (this is easier once halved).
  3. Butter centre cut of bagel.
  4. Place bagel halves buttered side down in medium high frying pan until golden brown (approx 2 minutes).
  5. Once golden brown transfer all of the bagel halves cut side down on to a parchment lined baking sheet.
  6. Break an egg into center of each bagel half and season with  salt and pepper to taste.
  7. Finally place a ‘dollop’ of cream cheese over each egg and place eggs in preheated oven for approximately 10 minutes or until eggs are to your preferred doneness.


Chef’s Tips:                 Base of hole can also be filled with sausage, spinach or bacon before adding the egg.   A pre-toasted bagel spread with cream cheese topped with cooked sausage patty pressed with plate can be topped with a already fried egg.

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Dempster’s Sundried Tomato Bage Kale & White Cheddar Strata

BT Calgary | posted Tuesday, Jul 28th, 2015

Courtesy dempsters.ca
Serves 6 – 8


  • 6 (1 pkg) Dempsters’ Sundried Tomato Bagels (cut into large cubes)
  • 1 large White onion (minced)
  • 3 cloves Garlic (finely minced)
  • 1 tbsp Extra virgin olive oil
  • 3 cups Fresh kale (chopped)
  • 1 Pinch Grated Nutmeg
  • 1 tbsp Butter (unsalted)
  • 3 cups Aged white cheddar (finely grated). Reserving 1 cup to top Strata.
  • 8 large Eggs
  • 2 cups Milk (2% is ideal)
  • 3 tbsp Dijon mustard
  • Salt and Pepper (to taste)


  1. Preheat oven to 350 degrees.
  2. In a sauté pan on medium heat add olive oil and sauté onion for approx. 3 minutes.
  3. Add garlic and sauté for an additional 30 seconds. Add chopped kale. Let cook until wilted. Season with salt and pepper. Then remove from heat.
  4. Butter the bottom of a 12″x9″ baking dish. In buttered baking dish combine Dempsters’ Sundried Tomato Bagel cubes, kale & onion mixture plus 2 cups white cheddar cheese.
  5. In a medium mixing bowl whisk together eggs, milk, nutmeg and Dijon mustard. Once combined slowly pour it over the bagel mixture. Ensure bagels soak up the liquid. Top strata with the remaining cup of white cheddar.
  6. Bake Strata for 35 minutes, or until it is set in the centre.
  7. Chef’s Tip: Let Strata set for 10 minutes before serving.
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Roasted Garlic & Red Pepper Hummus

BT Calgary | posted Tuesday, Jun 23rd, 2015

Roasted Garlic & Red Pepper Hummus

Courtesy Vincci Tsui, RD

Makes about 3 1/2 cups



1 head garlic

1 red pepper

1 can (540 mL/19 fl oz) chickpeas, or 2 cups cooked

2 Tbsp tahini

Zest and juice of 1 lemon

1 tsp cumin

¼ cup olive oil

Water (optional)

Salt and pepper, to taste



Preheat oven to 400˚F.

Cut the top off the garlic, exposing cloves. Drizzle with olive oil and wrap in aluminium foil. Roast in oven until garlic is golden and flesh is soft, about 30-40 minutes.

Meanwhile, roast the red pepper next to garlic or on a gas stove top, until skin is black. Place in a zipper-lock bag (or a bowl with saran wrap on top) – the steam will help make the skin easier to remove – until the red pepper is cool enough to handle. Discard skin and seeds.

Place flesh from roasted garlic, roasted red pepper, chickpeas, tahini and lemon zest and juice, and cumin into the bowl of a food processor or blender. Process ingredients until blended. While the food processor or blender is running, drizzle in olive oil and/or water until desired consistency is reached. Season to taste.

Keeps in refrigerator for 4-7 days or in freezer for 3-4 months.

Nutrition information (per 1/2 cup)

190 calories, 10 g fat (1 g saturated, 0 g trans), 0 mg cholesterol, 20 g carbohydrate (4 g fibre, 1 g sugar), 5 g protein, 250 mg sodium.


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