Holly Jolly Baking with Canola

We asked Chef Claire Tansey:

What’s your Holly Jolly Baking Memory?

“When I was growing up, my whole family had to get involved when Mom made the Christmas cakes. Dad cut up the fruit and my brother, sister and I all took turns whipping a dozen egg whites with the manual beater (no electric mixer for us!) It seemed like so much work–and I didn’t even like fruitcake! Now that I’m grown-up, fruitcake is my favourite– it’s the only holiday baked good that I can’t live without. But I get my little son to help turn on the stand mixer for the egg whites!” ~Claire Tansey

Claire, can you share two tips for using canola oil in your baking?

  1. Canola is perfect for baked goods that feature holiday spices as it lets the flavours of the spices really shine.
  2. Using canola in quick breads and cakes give them the most wonderful texture – moist and fluffy.

DYK: You can swap canola oil into your baking recipes?

If your baking recipe calls for a solid fat to be melted then there is a good chance you can use canola oil instead.

This helpful chart can help you make the switch and “Ask Judy: Canola Oil & Baking” explains further.

Canola Oil Conversion Chart | www.canolaeatwell.com

Chewy Coconut-Lime Blondies

Now that you have Claire’s tips – let’s put them to work with her fabulous Chewy Coconut-Lime Blondies. Your taste buds, family and friends are sure to thank you!

Chewy Coconut Lime Blondies | www.canolaeatwell.com

Happy Baking and Eat Well…Jenn

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