Your Morning

Weekdays 6et

These are some of the unusual ingredients Canada has to offer

Lindsay Anderson and Dana VanVeller decided they wanted a first-hand experience of Canada’s food scene, so they mapped out the ultimate edible road trip across Canada. Ten provinces, three territories and more than 37,000 km later, they ended up in the Your Morning kitchen.

Their culinary adventures are laid out in the pages of Feast: Recipes and Stories from a Canadian Road Trip. Two of their recipes, both of which contain underused or unusual ingredients Canada has to offer, can be found below.



Chocolate Rye Loaf


  • 1 cup + 1 tsp all-purpose flour
  • 2/3 cup rye flour
  • ¾ cup cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ cup unsalted butter, room temperature
  • 2/3 cup lightly packed brown sugar
  • ¾ cup buttermilk
  • 1 egg + 1 egg white
  • 3/4 cup fresh Saskatoon berries or blueberries
  • ¾ cup chopped dark chocolate, plus a few extra squares for top of the loaf


  1. Preheat oven to 350 F and butter the inside of a loaf pan.
  2. In a large bowl, combine 1 cup all-purpose flour, the rye flour, cocoa powder, baking powder, baking soda, salt, cinnamon.
  3. In a separate bowl, cream the butter and sugar, then mix in the buttermilk and yogurt. In another bowl, lightly beat the egg and egg white, and mixt into the wet ingredients. Pour the wet ingredients into the flour mixture and stir gently until just combined. Toss the berries in the remaining 1 tsp of flour. Fold the berries and chocolate into the batter, then pour into the prepared pan. Top with extra chocolate. Bake for 40 to 45 minutes, or until a toothpick inserted into the centre comes out clean.
  4.  Note: If using frozen berries, thaw and drain first.



Birch Syrup & Black Pepper Cookies
Makes 24 cookies


  • 1 cup unsalted butter
  • 1 cup white sugar
  • 1 egg
  • 1/3 cup birch syrup
  • 3 to 3 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • 1 ½ tsp freshly ground black pepper
  • 1 tsp ground ginger


  1. Beat the butter and sugar until fluffy, then beat in the egg and birch syrup. Mix the flour, baking powder, baking soda, salt, and spices in a separate bowl.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined each time you add more. Let the dough rest in the refrigerator until firm, about 30 minutes. Shape into 24 balls and transfer to two ungreased baking sheets. Flatten slightly with the palm of your hand.
  3. Bake in the preheated oven for 10 to 12  minutes. When they’re ready, the cookies will have lost their sheen but will still be soft and quite pale. Remove from the oven and transfer to cooling racks immediately. Dust with cinnamon if desired.