Nootka Rose Syrup

I had grand plans to make a number of flower syrups this Spring. Between work, family, chronic health things, and the alarmingly warm weather, I missed the Hawthorn, Cherry, Apple, and Crabapple. I managed to catch the Nootka Rose though. I am super happy with the results.

Nootka Rose

Most recipes called for 2 cups of rose petals. I prefer my edible floral concoctions to be gentle, almost more of a hint than a full on flavour. I also don’t feel comfortable taking large quantities of edibles from the wild. I don’t need much.

I took only petals that came off with the gentlest tug, in the early evening because that was when I was free. The best time to pick is in the morning before they’ve had any major sun but we all have lives. The resulting syrup has the faintest tinge of pink that I couldn’t catch with my phone camera. The flavour is delicate and delicious.

The recipe is a 1:1:1 ratio.

Simple Syrup

  1. In medium sauce pan put 1 cup white sugar and 1 cup water. DO NOT STIR OR SWIRL. Ensure the sides of the pot do not have and sugar crystals. It will ruin your syrup.
  2. Bring to a boil. Boil until sugar is completely dissolved. Remove from heat.
Simple syrup, boiling

Petal Preparation

  • Ensure you have let all stowaway bugs escape before you bring the petals inside.
  • Place petals in nonreactive bowl. (I used a 1 litre canning jar.)
  • Carefully pour hot syrup over petals. Let steep until syrup is cool. Mine steeped lightly covered in the fridge overnight due to tiny humans. Strain and enjoy!


Coconut Oatmeal Cookie

I haven’t created a decent gluten free recipe in years. Hell, I haven’t created a decent recipe in years, let alone a gluten free one. I was pleasantly surprised this afternoon when this one basically created itself. Pinterest inspired the original coconut oatmeal cookie idea, then I ran with it. A cookie recipe is also a nice simple way to say hello after a few years of silence. I’ll write a post on that eventually.

*dairy free butter substitutes(coconut oil margarine, etc)
*oat substitutes(flaked quinoa, flaked buckwheat, etc)
*non chicken eggs(quail, duck, etc)
*vegan egg replacements

Coconut Oatmeal Cookie

*Preheat oven to 350°F

1/2 cup packed brown sugar
1/2 cup melted or very soft butter

*combine until creamy

1 egg
1 tsp vanilla

*combine until creamy

1 cup large flake rolled oats
1 cup gluten free 1-1 style flour
1 1/4 cup large shred coconut

*mix thoroughly
*spoon by tablespoon on greased/lined cookie sheet
*bake at 350° for 15-20min
*remove from pan to cool on wire rack

Flat Bread

I adore flat bread in pretty much all it’s forms. This version is a combination of techniques I picked up over my years as a professional cook, baker, and pastry cook. I dry “fry” these one at a time on my cast iron skillet, medium low setting(number three in my stove), after pressing them into flat circles with my hand and a plate. A tortilla press would work great since this bread is a mix between roti and tortillas. After frying I brushed them with coconut oil, keeping in a zip lock bag until I’m ready to eat the rest of them; I ate about four or five during the whole process.

Simple Flat Bread

1 cup white flour
1 cup Masa* flour
A few good pinches of sea salt
Boiling water

Combine the flours and salt, add enough boiling water to make a stiff dough. When cool enough to stick your hands in break the dough into balls slightly bigger then golf balls. Preheat your frying pan or skillet, you can coat with some oil or leave dry. Fry each side until golden, brush with oil to keep soft.

*Masa flour is made from corn processed with lime, generally used to make tortillas. I love the flavour and like to mix the grains I use for flour. Use whatever combination or single flour you like


Banana Brownie

I constantly have black bananas about. My almost three year old will love them one day and despise them the next. I also have grand dreams of making smoothies that never quite happen. I found the original recipe here, I altered it for yield and for what I had on hand. Another note would be that I used Aunt Jemima pancake syrup not actually maple syrup, that is a luxury I cannot afford at the moment. These little cakes are DELICIOUS!! I’ve scarfed three and they aren’t even cool yet. When hot/warm they are almost like chocolate lava cake! Enjoy!

Banana Brownie Muffins

4.5 black bananas

2 cups almond butter

1 teaspoon vanilla

1/2 cup maple syrup

2/3 cup cocoa powder

Preheat oven to 350C

Combine all ingredients in food processor until smooth.

Spoon into well greased muffin tins.

Bake for 15 minutes.

Let cool completely in runs before moving.

Stores for a week in the fridge or longer in the freezer.

Polish Heritage

My husbands ancestry is Polish, he is first generation Canadian so there is still a lot of customs and such that are alive and well. I found my Mother in Laws English language Polish cookbook. So I nabbed a bunch of the recipes. I’m excited to get working on them!


Crab Apple Pectin

Near my home there is a large crab apple tree. I never noticed that it was a crab apple but had noticed the tree itself. I was overjoyed when I realized what it was. I had originally planned to ferment some of them on the counter, not for booze but as a pickle of sorts. There had been talk of it in a fermentation group I am in on Facebook.

Life being busy this time of year I didn’t get out to the tree for a good four weeks. The fruit was still firm, some still with a pink blush but they were very spotty. I decided to use them for pectin instead. I didn’t use any one recipe in particular, just read through a few on Pinterest and Google.
Continue reading “Crab Apple Pectin”

Lacto-Fermented Garlic

I started this on February 1st, it sat on the counter for about a week and then into the fridge it went. It smells amazing. And yes the blue-green colour is normal. This recipe involved whey. I’ve since been fermenting with just brine, 1 tablespoon of sea salt to one cup of water, it’s much easier and less cloudy.



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Infused Water – Lemon, Cucumber, Mint

I put this together last night and left it to infuse. It turned out really nice.

12 cups water
2 lemons
1/2 – 3/4 of a long english cucumber
12 mint leaves

Slice the cucumber and lemon very thin, put into a 3 L jug with the mint leaves. Fill with 12 cups (approx.) of filtered water. Leave in fridge over night.

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