You've added to your cart.

Local delivery available now! Order today!



3 Ways To Bake Bread

Have you ever tried making bread at home? Here are 3 different ways of baking bread recommended by our very own team members!

1. Old-Fashioned Brown Bread

By: Taste of Home


  • 2-1/3 cups boiling water
  • 1 cup old-fashioned oats
  • 1/2 cup butter, cubed
  • 1/3 cup molasses
  • 5-1/2 to 6-1/2 cups all-purpose flour
  • 5 teaspoons active dry yeast
  • 2 teaspoons salt


  • In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally.
  • In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  • Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts

1 slice: 124 calories, 3g fat (2g saturated fat), 8mg cholesterol, 170mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

2. How To Make Homemade Sourdough Bread

By: Tasty


for 8 servings


  • 2 cups warm water(470 mL)
  • 2 ¼ teaspoons active dry yeast, 1 packet
  • 3 ½ cups flour(440 g)
  • 2 tablespoons sugar


    • 4 cups flour(500 g)
    • 2 teaspoons salt
    • 1 ¼ cups water(295 g)
    • 1 cup starter(260 g), stir before using


  1. In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
  2. Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
  3. Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
  4. On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
  5. While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
  6. Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
  7. Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
  8. Preheat oven to 480°F (250°C).
  9. Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
  10. Score the top of the bread.
  11. Place the lid on top and bake for 30 minutes.
  12. Take the lid off and bake for another 15 minutes or until the crust is golden brown.
  13. Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
  14. Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
  15. Enjoy!


3. 30 Minute Dinner Rolls

By: Holly at SpendwithPennies



  • 1 cup warm tap water
  • 1/3 cup oil
  • 1/4 cup sugar
  • 2 tablespoons yeast
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 1 tablespoon softened butter
  • 3 to 4 cups all-purpose flour I used closer to 3
  • 1/8 cup milk room temperature


  • Preheat oven to 400 degrees.

  • In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg softened butter and salt.

  • With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.

  • Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.

  • Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).

  • Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.

Recipe Notes


If baking in a 9x13 pan, I make 15 rolls.

If baking in a 10x15 pan, I make 18 rolls.


3 Recipes For A Delicious Mother's Day Brunch

Brunch Baked Potatoes with Kale & Poached Eggs


4 russet baking potatoes
2 Tbsp (30 mL) extra-virgin olive oil
3 portobello mushrooms, sliced
2 garlic cloves, minced
1 tsp (5 mL) dried thyme
2 cups (500 mL) packed curly or black kale, de-stemmed and torn into bite-sized pieces
2 tsp (10 mL) apple cider vinegar
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) distilled white vinegar
4 large eggs


Preheat oven to 400 F (200 C).

Line large baking sheet with parchment paper. Add potatoes and pierce a few times with a knife. Roast for 1 hour, or until tender when pierced.

In large cast-iron skillet, heat oil over medium heat. Add mushrooms and fry on first side for 3 to 5 minutes, until a golden crust develops on bottom side. Flip mushrooms; stir in garlic, thyme, kale, apple cider vinegar, and salt. Cook until kale is wilted and mushrooms are tender.

To poach eggs, fill medium-sized saucepan with 3 to 4 in (7.5 to 10 cm) water and distilled white vinegar; bring to a simmer. Crack egg into ramekin and carefully slip into simmering water; repeat with remaining eggs. Continue to simmer for 1 minute, remove from heat, cover, and let stand off the heat for 4 minutes. Use slotted spoon to remove egg from waterwhen serving.

To serve, slice baked potatoes in half, top with kale and mushrooms and a poached egg.

Overnight Yogurt & Oat Muesli with Cherry Chia Jam


1 cup (250 mL) plain yogurt or nondairy plain coconut yogurt
1 cup (250 mL) water
2 Tbsp (30 mL) + 2 tsp (10 mL) lemon juice
2 Tbsp (30 mL) honey, divided
1/4 tsp (1 mL) vanilla or almond extract
1 apple, skin intact, cored and grated
2 cups (500 mL) large flake organic rolled oats (not instant)
1 cup (250 mL) chopped blanched almonds
1/4 tsp (1 mL) salt
2 cups (500 mL) fresh or frozen pitted cherries (defrosted if frozen)
2 Tbsp (30 mL) chia seeds


In large bowl, combine yogurt, water, 2 Tbsp (30 mL) lemon juice, 1 Tbsp (15 mL) honey, extract, and apple. Stir in oats, almonds, and salt. Cover and refrigerate for at least 8 hours or overnight.

Place remaining 2 tsp (10 mL) lemon juice, 1 Tbsp (15 mL) honey, cherries, and chia seeds in food processor. Blend until smooth. Transfer to reusable container and refrigerate for at least 6 hours or overnight.

In the morning, give both muesli and jam a stir. Scoop muesli into bowls and top with a swirl of jam. Or, layer muesli with jam in glasses to create breakfast parfaits.

Banana Buzz Scones


1/3 cup (80 ml) rolled oats
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
2 tsp (10 ml) maple syrup
2 cups (500 ml) whole wheat pastry flour
1 Tbsp (20 ml) baking powder
1/2 tsp (2 ml) salt
1 1/2 Tbsp (30 ml) coconut sugar or sucanat
1/3 cup (80 ml) cold coconut oil
1/2 cup (125 ml) mashed ripe banana (about 2 bananas)
1/4 cup + 1 1/2 Tbsp (90 ml) skim milk or almond milk, divided
1/4 cup (60 ml) strong brewed coffee
1 tsp (5 ml) vanilla extract


Preheat oven to 425 F (220 C). Line baking tray with baking paper.

In small bowl, stir together oats, cinnamon, ginger and maple syrup until well combined. Set aside.

In large bowl, whisk together flour, baking powder, salt and sugar. Using blender or two dinner knives, cut cold coconut oil into flour mixture until it resembles coarse crumbs.

Whisk together banana, 1/4 cup (60 ml) milk, coffee and vanilla in small bowl. Pour over flour mixture and, with fork, gently toss together until rough dough forms. Don’t over-mix dough or scones will end up being tough and dense. Form into a ball and transfer dough onto lightly floured work surface.

Flatten ball into a round disc about 1 in (2.5 cm) thick. Using sharp knife, cut dough into 10 wedges. Transfer wedges onto prepared baking sheet and lightly brush tops with remaining 1 1/2 Tbsp (30 ml) milk.

Sprinkle with oat mixture and bake until lightly browned, about 15 to 18 minutes. Transfer to wire rack to cool slightly before serving.

Recipes from


3 Healthy Chocolate Snacks To Make As A Family

Almond Butter Banana Protein Truffles



½ cup pitted Medjool dates (about 7)

? cup unsalted almond butter

1 banana, peeled and diced

½ cup organic rolled oats

1 tablespoon coconut flour

¼ teaspoon cinnamon

¼ teaspoon sea salt




Line baking sheet with parchment paper and set aside.


In food processor, pulse dates until a thick dough forms. Add remaining ingredients and pulse until fully combined.


Roll into balls and place on prepared baking sheet. Chill until firm. Transfer truffles to sealed container and store in refrigerator for up to 2 weeks.

Makes 15.

Hidden Greens Chocolate Avocado Smoothie


1 avocado, pitted and flesh removed

2 cups nut milk (like almond or coconut)

½ cup baby spinach

2 Medjool dates, pitted

2 tablespoons cocoa powder

½ tsp vanilla extract



Combine all ingredients in blender and puree until smooth and creamy. To correct to desired consistency, thin with more milk or water or thicken with ice cubes. Pour into chilled glasses.

Serves 2.

Chocolate Chia Seed Pudding with Toasted Coconut


1 ½ cups unsweetened plain coconut milk beverage (not canned)

? cup chia seeds

¼ cup unsweetened cocoa powder or raw cacao powder

2 tablespoons maple syrup or agave

1 teaspoon salt

? cup unsweetened coconut chips or shredded coconut

Fresh  fruit, for serving (optional)



In a large bowl, whisk milk, chia seeds, cocoa powder, maple syrup, vanilla, and salt until combined. Set aside for 30 minutes and whisk again before transferring to airtight container. Refrigerate for at least 5 hours, or overnight.

In skillet, toast coconut over medium heat until light brown. Stir chilled chia pudding well before spooning into bowls. Garnish with toasted coconut and fresh fruit, if using. Serve chilled.


All recipes from


3 Hearty Recipes For Dinner With Dad

Mushroom Lentil Loaf


1 cup green or brown lentils
3 cups low-sodium vegetable broth
2 tsp grapeseed oil or coconut oil
1 small yellow onion, diced
8 oz cremini mushrooms, diced
2 garlic cloves, minced
1 cup rolled oats
2 large free-range eggs
2 Tbsp unsalted tomato paste
2 tsp dried thyme
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp liquid smoke (optional)
1 cup grated carrot
1/2 cup chopped walnuts
1/2 cup dried cranberries


Rinse lentils and then combine them with vegetable broth in medium-sized saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for about 30 minutes, or until tender. Drain any excess liquid and set aside.

Preheat oven to 350 F (180 C) and grease 9 x 5 in (23 x 13 cm) loaf pan.

Heat oil in large skillet over medium heat. Add onion and heat until softened, about 5 minutes. Add mushrooms and garlic; heat until mushrooms have softened.

Place oats in food processor container and pulverize into coarse powder. Blend in 2 cups (500 mL) cooked lentils, eggs, tomato paste, thyme, cumin, salt, pepper, and liquid smoke (if using) into a coarse mixture. Place in large bowl and stir in remaining lentils, onion mixture, carrot, walnuts, cranberries, and mushrooms.

Place mixture in loaf pan and press down firmly into an even layer. Bake for 40 minutes, or until set in the middle and darkened around the edges. Let cool for several minutes before slicing.

Serves 6.

Single-Serving Baked Dairy-Free Macaroni and Cheese


2/3 cup raw unsalted cashews
1/2 cup grated carrot
1 cup boiling water
1/4 cup nutritional yeast
2 Tbsp Dijon mustard
1/2 garlic clove, minced
1 tsp sea salt
1 tsp white vinegar
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
2 cups uncooked gluten-free or whole grain macaroni noodles



Preheat oven to 350 F (180 C). Line large rimmed baking sheet with parchment paper; set aside.

To prepare cheese sauce, in blender, combine raw cashews and grated carrot with boiling water. Carefully blend until smooth. Add remaining sauce ingredients and purée until completely creamy. Set aside.

To prepare noodles, bring large pot of water to a boil. Add noodles and cook according to package directions. Drain; do not rinse. Place hot pasta back in pot and stir in prepared cheese sauce.

Divide mixture evenly among 6 small ovenproof 250 mL glass Mason jars. Place uncovered jars on prepared baking sheet. Bake for 15 minutes, until bubbly. Cool slightly until you can comfortably use an oven mitt to fasten lids of jars.

Transfer to thermal lunch bag with a hot water bottle to keep warm, along with forks. Since there are no eggs or dairy, there is little risk of spoilage at this temperature during travel time.

Serves 6.

Curry Salmon Patties with Sauteed Mushrooms and Spiced Sweet Potatoes 


2 lb sweet potatoes, peeled and cubed
2 Tbsp butter, ghee or coconut oil
2 Tbsp pure maple syrup
1 tsp cumin
1 tsp ground ginger
Salt and pepper, to taste

1 Tbsp butter
4 cups white button mushrooms, sliced
1/3 cup dry red wine

Salmon Patties
2 – 5.6 oz (160 g) cans sockeye salmon
1/2 cup rolled oats
1 large egg
1/2 red bell pepper, finely diced
1 shallot, finely diced
2 tsp curry powder
Juice of 1/2 lemon
Ground black pepper, to taste
1 Tbsp extra-virgin olive oil



Potatoes: On stovetop, steam sweet potatoes until very tender. In large bowl, mash potatoes with fork or potato masher along with butter, maple syrup, cumin, ginger, salt, and pepper.

Mushrooms: Melt butter in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly. Stir in red wine and cook for another 10 minutes or until most of the wine has evaporated. Season with salt, if desired.

Salmon Patties: In large bowl, flake canned salmon with a fork. Mix in oats, egg, red pepper, shallot, curry powder, lemon juice, and black pepper. Form into 4 equal-sized patties.

Heat olive oil over medium heat in skillet and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart, and cook for an additional 3 minutes. Serve patties with mashed sweet potatoes and top with mushrooms.

Serves 4.


Recipes from


Top 3 Spring Snacks

We usually lighten up our meals and eat more fresh fruit, vegetables and light snacks during the warmer months. We are getting outdoors and moving, and we simply don’t crave the same warm hearty meals that we did in the fall and winter. So put away the slow cookers and try some of these healthy, homemade snacks. No time to prepare food? Grab some of these quick alternatives at your local Kardish.

1. Sesame-Thyme Rice Crackers 

1/3 cup cooked brown or white rice
1 Tbsp chopped fresh thyme
1 cup sweet rice flour 
2 Tbsp coconut oil
2 tsp gluten-free tamari sauce
1/4 cup water
11/2 Tbsp chia seeds
11/2 Tbsp toasted sesame

In food processor, whirl rice with thyme until finely chopped. Add flour, oil, and tamari, then whirl until mixed. 

Continue to whirl and slowly add water until mixture starts to form a dough. Add 1 Tbsp more water, if needed. Dough should be a moist, glossy ball - not sticky. Add more flour if too sticky. 

Turn into bowl and knead in chia and sesame seeds. Cover with towel to let rest for ten minutes. 

Meanwhile, place baking sheet inside oven while preheating to 375 F (190 C). Cut at least 24-5 inch squares of parchment. Using 1 tsp measure, divide and roll dough into small balls. Working with one ball at a time, place between two squares of parchment. Press down to flatten, then using a rolling pin, roll as thin as possible. Peel off top piece of parchment only. Continue rolling remaining balls. 

Working in batches, place parchment squares on baking sheet. Don't overcrowd. Bake until crackers turn golden and crispy, 3 to 6 minutes. Remove squares to a counter to cool slightly, then peel off parchment. Store in airtight container, at room temperature, for up to 1 week. 

Recipe by Alive Magazine

Quick + Easy Alternatives from Kardish  

  • Mary's Seed Crackers
  • Blue Diamond Nut Thins
  • Sea Snack Toasted Nori 

2. Lemon-Lime Coconut Bursts
3/4 cup toasted almonds
1/3 cup toasted walnuts
2 lemons
1 lime
10 oz pitted Medjool dates, coarsely chopped
1/2 tsp sea salt
1/2 cup shredded unsweetened coconut 

Place nuts in food processor and pulse to finely chop. Using microplane, grate in peel from lemons and lime, then squeeze in juice. Add dates and salt. Whirl until mixture just starts to clump together-mixture should be chunky, not smooth paste. 

Roll into 24 small balls or 12 large balls. Coat with coconut. Store in single layer, in airtight container, and refrigerate for up to 1 week. 

Recipe by Alive Magazine

Quick + Easy Alternatives from Kardish

  • Genuine Health Fermented Vegan Proteins+ Bars 
  • Manitoba Harvest Hemp Heart Bites 
  • Coconut Chips by Prana or Prairie Naturals

3. Frozen Banana Ice Cream Truffles
2 ripe bananas, sliced 
2 tsp raw honey or maple syrup
3.5 oz 70% dark chocolate, chopped 
2 tsp coconut oil
1/2 tsp vanilla extract
1/3 cup shredded coconut 

Freeze sliced bananas until firm, at least 4 hours and preferably overnight. Place in food processor and add honey. Whirl, occasionlly scraping down sides, until pureed and creamy. Using small ice cream scoop, scoop into small balls and place on baking sheet. Freeze until firm, about 1 hour. 

Meanwhile, melt chocolate over double boiler. Remove from heat and stir in coconut oil and vanilla until evenly mixed. 

Working with one banana ball at a time (keep remainder in the freezer), dip into melted chocolate. Place on new baking sheet and sprinkle with coconut. Place tray in freezer. Continue coating remaining banana balls. Truffles will keep well frozen for up to 3 days. 

Makes 18 to 20 balls. 

Recipe by Alive Magazine

Quick + Easy Alternatives from Kardish 

  • So Delicious Ice Cream 
  • Coconut Bliss Ice Cream