Peach Crumble Tart

Fall is my absolute favorite season of the year! Autumn brings in new fruit and vegetables, as well as fall foliage. There’s just something about cozying up with a cuppa tea (or coffee or hot cocoa) and a book (or Netflix).

I think it’s completely acceptable to eat fruit crumble for breakfast. It’s got oats and fruit! That being said, I have been a bit out of practice in developing recipes this year. We launched our baking business amidst a pandemic, built a website and attended markets all summer long. Whew, what a busy time! Now that we are back test baking in our kitchen, we have some new recipes to share with you.

As always, our recipes are nut-free and can easily be adapted for gluten-free folks. So, today we have for you a spiced peach crumble tart with a beetroot infused tart base. As I write this recipe, I realize there are many components but it is so worth every step of the process! If you happen to have excess parts, they can easily be adapted for other treats! *I recommend making the poached peaches and pastry cream in advance.

Non filled tart shelf for reference.

Makes 6 (4inch) tarts or 1 9′ tart


Tart Crust

1 1/2 cups all-purpose flour (or GF 1:1 flour)

1/3 cup powdered sugar

Pinch of salt

1/2 cup unsalted butter, cold (or plant-based butter)

1 large egg yolk

2 tsps heavy cream or milk

1/2 tsp vanilla extract

2 tsps beetroot blend powder from Blume (

1/2 tsp cinnamon

*if you don’t have beetroot powder, you can use 2 tsps beet juice replacing the heavy cream and add 1/2 tsp cinnamon

Directions for crust

  1. Place flour, sugar and salt into a bowl and mix.
  2. Add in the butter in cubes and use a pastry blender or two knives to mix into the dry ingredients.
  3. Once the mixture is a coarse meal, add in the egg yolk, heavy cream/milk, vanilla, beetroot powder + cinnamon and mix until the ingredients stick together.
  4. Wrap the dough in a disk and chill for an hour.
  5. Preheat oven to 350F.
  6. Roll out the dough and press into the tart pans (about 1/8″ thick), trim the edges.
  7. Place onto a baking tray and cover with foil. Bake for 15 minutes. Remove foil and bake for an additional 5 minutes.
  8. Remove and cool before removing from tart tin.

Poached Peaches Ingredients

1 cup granulated sugar

2 cups of water

1/2 cup white wine

1 tsp vanilla extract

1 cinnamon stick

6 medium sized peaches, halved

Directions for Poached peaches

  1. Using a dutch oven or large pot, add the sugar, water, wine, vanilla extract and cinnamon stick. Over medium heat, stir until the sugar is dissolved and bring to a simmer.
  2. Add in peaches, cut side up and in a single layer. Bring mixture to a simmer and remove from heat. Turn peaches over and cover the pot. Allow to cool.
  3. Peel the peach skins off and remove pits.

Crumble Ingredients

1/2 cup brown sugar

1/2 cup quick cooking oats

1/2 cup All purpose (or GF 1:1) flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 cup melted unsalted butter

Crumble directions

  1. Combine the oats, flour, brown sugar, baking powder and soda in a bowl. Add in the melted butter and mix until you get a crumble.
  2. In a shallow baking tray, lined with parchment paper or a silicone mat, bake at 350F for 15-16 minutes.
  3. Allow to cool.

Pastry Cream or other recipe of choice.

Assembling the tarts

  1. Fill the tart shell with a layer of pastry cream (using a pastry bag or soon) and smoothing it out into an even layer.
  2. Add the poached peach half with the flat side down and then gently pushing it into the pastry cream.
  3. Sprinkle crumble around the edge where the pastry cream is exposed.
  4. Enjoy your delicious treat!

Filled in tarts

Chocolate rice puff squares

Rice krispie squares are one of my favourite childhood snacks. I wanted to make rice puff treats that were a bit healthier to snack on so I put a spin on the classic recipe. These treats are perfect for hikes, school, work or any occasion really. These treats can also be gluten free if you use GF rice puff cereal.


4 Tbsps salted butter (or unsalted butter and 1/2 tsp salt)

4 1/2 -5 cups of mini marshmallows

1/4 cup unsweetened cacao powder (I used Camino cacao powder)

1/4 cup cacao nibs (I used Hummingbird chocolate)

1/4 cup pumpkin seeds or seed/nut of choice

4 1/2 cups rice puff cereal


  1. Prep a 9 x 9 baking pan with parchment paper and grease or just grease your pan.
  2. In a heatproof bowl, add butter, marshmallows and cacao powder. Heat in microwave for 30 second intervals on 50% heat. Mix your ingredients and once they are sticky and gooey, it’s ready!
  3. Stir in rice puff cereal, cacao nibs and pumpkin seeds. Once these ingredients are coated and sticky, they are ready to pour into your pan.
  4. Pour the mixture into your pan and flatten out as best you can.
  5. Let it cool for 2 hours before cutting into it.
  6. Enjoy!

My Juice Cleanse experience

I’ve wanted to partake in a longer juice cleanse for quite some time now. I’ve done a one day juice cleanse before but didn’t quite follow the rules. It’s harder than you think, especially if you snack a lot like me.

I picked up the 2-day juice cleanse from JOOS Up Your Life in Ottawa and started with the Level 1 – Newcomer cleanse The 2 day cleanse comes with 12 bottles (360 mL each) and a packet of chia seeds to soak in water.

Day 1

I started out my day with a glass of water and the first juice of the day. I had an aerial silks class in the morning, so off I went to the studio. Upon my return home, I completed my second juice. So far, so good. I went about my day at home and had the rest of my juices. I felt my energy drop throughout the day and start to get a bit hungry. I had half of the chia seed pudding I made with the seeds (water only). An hour before bed time, I had a puffed rice cake. It seemed to satiate my hunger.

Day 2

I definitely felt lethargic this morning and a lot more tired than usual. I also had a small headache. I had no plans to leave the house on day 2. As I consumed the juices and went on with my day, my headache continued to get worse. Eventually, I gave in and consumed the remainder of the chia seeds and had a hard boiled egg. The evening of the second day was the hardest. I was glad that the following day, I would be able to eat solid foods again.


  • I found that the juices were fantastic and easy to consume.
  • I found that the juice cleanse helped to shed 2 lbs in water weight, although that wasn’t the reason I wanted to do the cleanse.
  • I cut out all caffeine for both days, so if you regularly consume caffeine, you should build up to the juice cleanse by cutting it out.
  • I didn’t prepare too much in advance, but it is recommended to gradually eliminate certain foods leading up to the cleanse (like caffeine, refined sugars, alcohol, wheat products etc…).
  • It’s expected for you to feel a bit dizzy or lightheaded due to the sugar content in the juice.
  • I would recommend doing a juice cleanse alongside a vegan diet the first time. Cutting out carbs and protein all the sudden is rather tough.

For more information, this article is a good read:

Pear and ginger pie

This spelt crusted pie is both delicious and rich in flavour. The pear and ginger profiles meld perfectly together and the sprinkle of marjoram adds a subtle herbal flavour. This is the first time I’ve baked pie in a clay dish and the crust came out perfectly crisp! The pie plate is made by Debbie Gilmer in South Mountain, ON and gifted by the Northern Kiln. Shop the pie plates here


Pie Crust

2 cups spelt flour

1 tsp salt

2/3 cup butter, softened and diced into cubes

8-10 Tbsps of water


6 Large Anjou pears (or similar), peeled, quartered and sliced into 1/4inch chunks

½ cup cane sugar or honey

1 Tbsp fresh grated ginger

¼ cup cornstarch

1 Tbsp lemon juice

3 sprigs of marjoram, leaves removed from stems

1 egg


  1. Add the spelt flour into a bowl with the butter and mix.
  2. Add salt and water. Mix until a dough is formed. If you find your dough a bit dry, add an additional tablespoon of water.
  3. Split the dough into two. Roll both halves into round balls and roll out until it’s about ¼ inch thick. Place one rolled out piece into the pie dish and trim the edges.
  4. Cut the top half into ½ inch wide strips and take 3 of the longest strips, cut in half. Braid the long strips and you should have 2 braids that can frame the perimeter of the pie.
  5. Preheat the oven to 350°F.
  6. In a large bowl, add pears, sugar/honey, ginger cornstarch, lemon juice and marjoram. Mix and let the filling rest for 5 minutes.
  7. Fill the prepared pie crust with the filling and even it out.
  8. Overlay your pre-cut crust pieces in a lattice pattern on the pie. Then add your braided crust around the edge of the pie. Brush the top of the pie crust with a beaten egg.
  9. Bake for 1hr 15 mins – 1hr 30 mins. If the crust gets dark quickly, place a piece of tin foil on top of the pie. To check for completeness, use a toothpick to push into the pie filling. If the filling is done, the toothpick should slide to the bottom easily.
  10. Enjoy!

Chocolate Merlot Madeleine Recipe

I love bite sized treats, especially fluffy ones. I wanted to combine cacao and merlot and couldn’t think of a better way to showcase these flavours.

This recipe makes 30 madeleines.


3/4 cup all purpose flour

1/4 cup cacao powder

1 tsp baking powder

1/4 tsp salt

2 large eggs

1/2 cup granulated or cane sugar

1/2 tsp pure vanilla extract

2 Tbsp merlot (or a dry red wine)

1/2 cup unsalted butter, melted and cooled


1. Grease and lightly coat (with cacao powder) 3 madeleine pans and set aside.

2. In a medium bowl, beat the eggs, sugar, merlot and vanilla extract until combined.

3. Fold in the dry ingredients and the butter. Once combined, cover and refrigerate for 30 minutes.

4. Preheat the oven to 350°F. Spoon each mold 3/4 full and gently tap to remove any air bubbles. Bake for 6-8 minutes until the madeleines have risen.

5. Cool and serve. Sprinkle icing sugar on top, dip in chocolate or create a glaze of your choice!

Happy Baking!

In this recipe, I used a gifted Pelee Island Winery’s LOLA Merlot wine and Cacao powder from Tropeaka gifted by Brain Snacks Co. in Regina, SK

Whole wheat oatmeal cookies

Starting off the new year with a few healthier recipes. The first of which are these delicious whole wheat oatmeal cookies, loaded with pumpkin seeds and semi-sweet chocolate chips. I used the Camino semi-sweet chocolate chips


2/3 cups of whole wheat flour

1 1/2 cups of large oats

1 tsp baking soda

1/4 tsp salt

6 Tbsp unsalted butter (1/4 cup + 1/8 cup)

3/4 cup brown sugar

1 tsp vanilla extract

1 large egg

1/2 cup chocolate chips

1/2 cup pumpkin seeds


  1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine the butter and sugar until smooth.
  3. Add in the vanilla extract and egg and mix.
  4. In another bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and combine.
  5. Fold in the chocolate chips and the pumpkin seeds.
  6. Measure out Tablespoon sized balls of dough and place onto your prepared baking sheet. Leave 2 inches between the cookies.
  7. Bake for 9-11 minutes until cookies are golden brown around the sides.
  8. Remove and let them cool for 5 minutes.
  9. Enjoy!

Cranberry Chocolate Tart Recipe

The perfect dessert for a festive dinner. This chocolate tart is filled with a tart cranberry filling and topped off with whipped cream. It’s a scrumptious and light treat for your dinner party.

This recipe makes an 8 inch tart


Chocolate Tart Crust

1 ¼ cup all purpose flour

¼ cup Camino cocoa powder

1/3 cup icing sugar

¼ tsp salt

½ cup unsalted butter

1 large egg yolk

2 tsps heavy cream (35%)

½ tsp Vanilla extract

Cranberry filling

1 cup Camino cane sugar

1 cup water

4 cups fresh of frozen cranberries

Zest from half a large orange

Whipped Cream + Topping

1 cup heavy cream (35%)

Zest from the other half of the orange

Chocolate shaving from Camino’s 71% baking chocolate bar


Chocolate crust

1. In a bowl, cut the butter, flour, cocoa powder, sugar and salt with a pastry blender or two knives until it resembles a crumble.

2. Add the egg yolk, cream and mix until the dough holds together.

3. Wrap the dough in plastic wrap and chill in the fridge for 1 hour.

4. When ready, roll the dough until it’s 1/8 inch thick and press into the tart tin. Trim away any excess.

5. Preheat oven to 375°F and bake for 20 minutes with pie weights atop parchment paper (you can bake without pie weights as well).

6. Remove crust and let cool.

Cranberry Filling

7. In a medium saucepan, add water and sugar. Bring to a boil and dissolve the sugar.

8. Add in your washed cranberries and bring to a boil. Cook until the cranberries open and then simmer for 10 minutes.

9. Once the cranberries have opened up, add in the zest of half an orange.

10. Remove from heat and cool.

Assembling the tart

11. Whip the whipped cream until you have stiff peaks.

12. Fill the chocolate tart with the cranberry filling, there may be excess filling. Add the whipped cream on top. Zest the remainder of the orange on top and shave chocolate curls as a garnish.

13. Enjoy! You can eat this tart warm or cold.

Shop Camino’s products here

Chocolate & Ginger Pinwheel Cookie Recipe

A festive twist on the classic pinwheel cookies with a bit of spice! These cookies can be prepared in advance for your holiday baking needs and baked when you are ready to share the love.

Prep + Bake time – 4.5 hours.

Makes 4 dozen cookies.


Vanilla cookie layer

1 1/2 cup all purpose flour

¼ tsp baking powder

¼ tsp salt

½ cup unsalted butter, room temperature

½ cup + 3 Tbsps sugar

1 large egg

1 tsp vanilla extract

Chocolate Cookie layer

1 1/4 cup all purpose flour

¼ cup Camino cocoa powder

¼ tsp baking powder

¼ tsp salt

½ cup unsalted butter, room temperature

½ cup + 3 Tbsps sugar

1 large egg

1 tsp vanilla extract

2 oz of Camino bittersweet 71% chocolate, finely chopped + melted


1 cup chopped crystallized ginger

2 oz of Camino bittersweet 71% chocolate, finely chopped


  1. Sift four, baking powder and salt in a large bowl.
  2. Using an electric mixer, beat the butter until fluffy. Add in sugar and beat until smooth. Add egg and vanilla extract and mix. Add the flour mixture until blended.
  3. Repeat step 1 with cocoa powder. Repeat step 2 adding in the melted 2 oz of Camino bittersweet chocolate and mixing until smooth.
  4. Wrap the vanilla cookie batter and the chocolate cookie batter in plastic wrap and chill in the refrigerator for 30 minutes.
  5. Cut each dough into half. Roll out the vanilla dough between two sheets of parchment paper until its about 1/8th of an inch and 10 x 12 inches. Repeat this step for the other 3 halves of dough.
  6. Place one vanilla layer onto a chocolate layer, place parchment paper on both sides and roll gently over to connect the layers. Repeat with the other half.
  7. Roll with the chocolate layer on the bottom. Repeat for the other half. Wrap the logs in plastic and refrigerate for 1 hour. After the 1 hour is up, gently roll the log on flat surface to prevent flat sides.
  8. Then place logs into freezer for 2 hours. Keep frozen until ready to bake.
  9. Preheat the oven to 350°F and line 2 baking sheets (for 2 dozen) with parchment paper. Slice dough into 1 cm slices and place them 2 inches apart on the baking sheet. Bake for 9 – 11 minutes until the vanilla layer is slightly golden. Cool cookies on a wire rack.
  10. Melt the remaining 2 oz of chocolate in a bowl. Dip half of the cookie into the melted chocolate and then sprinkle the chopped ginger on top.
  11. Enjoy!

Optional – roll chopped pieces of the crystallized ginger (1/2 cup) in between the vanilla and chocolate layer in the log to get an extra ginger kick. You can bake them at the same temperature and for the same amount of time as listed above.

Shop this Canadian fair-trade and organic brand here

Lavender madeleines

These are sure to be a hit with those of us who like lavender and chocolate. There is a subtle lavender flavor coated with smooth dark chocolate. Madeleines are the perfect size for gifting in boxes, sharing bite sized treats at gatherings and packing flavor into a single bite.

Makes 24


3/4 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

2 large eggs

1/2 cup sugar

1 tsp ground lavender (1.5 tsp if you love lavender)

1 tsp vanilla extract

1/2 cup of melted 70% dark chocolate (I used Hummingbird Chocolate’s untempered baking chocolate )


  1. Combine flour, baking powder and salt to set aside.
  2. In another bowl, beat the eggs, sugar and vanilla extract for 5 minutes.
  3. Fold in the dry ingredients. Fold in the butter. Cover and refrigerate for 30 minutes.
  4. Preheat oven to 400°F and place a rack in the middle. Grease and flour two madeleine pans.
  5. Remove the batter from the fridge and fill each mold 3/4 full. Bake for 8 – 10 minutes, until madeleines are lightly golden brown.
  6. Chop the chocolate into small pieces and melt in the microwave or using the double boiler method, in a heat proof bowl.
  7. Dip half of the madeleine into the chocolate and allow to cool. Option to sprinkle lavender petals over the chocolate as it is cooling.
  8. Enjoy!

Cranberry, Brie & Pancetta Tart

Fresh cranberries add the perfect tartness to any recipe. One of my favourite ways to enjoy cranberries is in a puff pastry shell alongside savoury ingredients. This cranberry, brie and pancetta tart is baked inside a homemade puff pastry shell until it’s crispy. I like to serve this delicacy with honeycomb for a sweet note!

Puff pastry recipe


1 egg white

1 1/2 cups fresh cranberries

1/4 cup water

1/3 cup brown sugar

1/2 Tbsp of fresh thyme

1/4 cup of pancetta, diced into small cubes

1 wheel of brie cheese

Fresh ground black pepper


  1. Preheat oven to 375°F.
  2. In a saucepan, add the cranberries, water, brown sugar and thyme. On medium-high heat, bring to a boil for 2-3 minutes until cranberries dissolve Remove from heat and allow to cool.
  3. In a frying pan, cook the pancetta until it’s brown and crispy.
  4. Roll out the puff pastry and fit it into a 14″ x 5″ tart pan, or shape into a rectangle with these dimensions. Make sure to create an edge around the periphery of the pastry to hold the filling in. Using a fork, prick small holes along the bottom of the puff pastry and then brush with egg white. Bake for 8 – 9 minutes until it starts to puff up.
  5. Once the pastry is ready, layer on the cranberry sauce evenly. Slice the brie and place on top of the cranberry sauce. Sprinkle the pancetta on top of the brie. Bake for an additional 15 minutes or until the pastry is golden.
  6. Serve in slices with a sprinkle of black pepper on top. Enjoy!