Recipes with canola oil

Old-style wheat biscuits: tender, fluffy whole-wheat biscuits made with canola oil and a quick buttermilk substitute. A homestyle baked good ready in 30 minutes flat.

Paneer tikka, cubes of Indian paneer marinated in spiced yogurt with tandoori spices, chaat masala, ginger, and garlic, then pan-fried golden and served with peppers and onions. A vegetarian Indian classic.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Moist chocolate cake made healthier with whole wheat pastry flour, canola oil, and buttermilk. Hot coffee deepens chocolate flavor for 12 servings.

Light mini pancakes made with yogurt and egg whites, served with a homemade cornstarch-thickened berry sauce. A leaner brunch stack that doesn't taste like a compromise.

Oatmeal waffles or pancakes: hearty whole-wheat batter with quick oats, buttermilk, and a touch of molasses for warm depth. Heart-healthy breakfast made with egg substitute and canola oil.

Pumpkin muffins with cinnamon, golden raisins, and walnuts. Lightened up with skim milk, canola oil, and extra egg whites for a tender crumb without the butter weight.

Lemon pancakes lightened with club soda and whipped egg whites. Tiny silver-dollar size, fragrant with fresh lemon zest, fluffy as a cloud.

Satisfy your sweet tooth with this scrumptious low-fat snack which is perfect for dessert.

Moist lemon blueberry cake with cornmeal, buttermilk, and fresh lemon zest. Bursting with 3 cups of blueberries, this from-scratch sheet cake has a golden crumb and bright citrus flavor in every slice.

This banana bread satisfy your sweet tooth and the chocolate cravings at the same time.

Vegan banana muffins built on cornmeal, rice flour, and soy flour for a gluten-free, dairy-free, egg-free breakfast. Almonds and cinnamon add warmth, mashed banana sweetens.

Egg-free, dairy-free cocoa cookies made with silken tofu, soy milk, and applesauce. Soft, fudgy, and dusted with powdered sugar. A vegan chocolate cookie that nobody will guess is plant-based. Makes 3 dozen.

Almost whole wheat lemon berry muffins blitz fresh lemon zest into the sugar for bright citrus flavor, then fold in raspberries or blueberries. Light, tangy buttermilk muffins with a wholesome whole-grain base.

Low-fat double chocolate brownies that don't taste like a compromise: unsweetened chocolate, cocoa, and chocolate chips with applesauce standing in for most of the butter. Rich, fudgy, and made with whole wheat flour.

A delicious recipe for the perfect Thanksgiving dinner.

Upside-down nectarine muffins with caramelized brown sugar tops, yogurt-tender crumb, and warm cinnamon spice. A lighter brunch treat that flips out beautifully every time.

Enjoy these delicious peanut butter cookies without feeling guilty, and these cookies are actually good for you.

Nancy's pancakes: a 6-ingredient stovetop pancake recipe that produces tender, fluffy stacks every time. Diner-style flapjacks for any breakfast.

Dense, fudgy brownies with melted chocolate and cocoa in the batter plus mini chocolate chips throughout. Made with just one egg and canola oil for an intensely chocolatey, chewy center.

Make the traditional date squares healthier by using some whole wheat flour, canola oil and applesauce. Super moist and tasty, great to enjoy at any time.

Moist breakfast apple muffins lightened with applesauce, buttermilk, and egg whites. Just two tablespoons of oil and chunks of fresh apple in every cinnamon-spiced bite.

Poppy seeds pop in this lemon poppyseed muffins with glaze recipe. Easy to make.

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These deliciously moist pancakes are so easy to make and also packed with goodness. You can find juicy blueberry bursts in every bite. A perfect breakfast with a cup of orange juice.

This delicious side dish made of cashew nuts and basmati rice is a great companion to any meal.

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

Get a powerful start to the day with these delicious and nutritious pancakes.

Homemade pumpkin spice doughnuts fried golden from a pumpkin puree dough warm with cinnamon, ginger, and nutmeg, then dipped in a maple glaze. Cake-style donuts for fall mornings and Thanksgiving dessert.

Packed with nutrients and the burger is also delicious. Serve these veggie burgers with whatever toppings you feel like.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

Traditional Chinese Recipe. You can cook this kung pao chicken in many ways, it depends on your own flavour, this sweet juistice should be loved by kids and women!

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious.

Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.

To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.

This dish was my dinner yesterday, and it was quite tasty. Loved the sweet, sour and salty flavor, and the well balanced texture.

Apple-carrot muffins with grated Granny Smith apple, fresh carrot, oats, raisins, and Grape-Nuts for crunch. Healthy egg-white muffins that taste like dessert.

A main dish fried rice packed with plump shrimp, smoky ham with a touch of Asian flare.

Soft oatmeal cookies studded with chocolate chips, made lighter with applesauce instead of excess butter. Crisp edges, chewy centers, under 150 calories each.

Classic buttermilk pancakes from scratch with tangy flavor and tender, fluffy texture. Let the batter rest for 10 minutes to activate the leavening for the lightest, most pillowy pancakes.

Instead of using cake mix to make a cake, we use whole wheat pastry flour to make a tart, and we fill up the tart with sliced apples, sprinkling with some sugar, after making this delicious and healthy apple tart, we decorate with fresh blueberries and strawberries. Definitely will impress everyone, and enjoy this delicious flag apple tart without guilt.

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious. Then I made a frozen yogurt with these brownies, heavenly delicious!

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.

Lighter pumpkin harvest loaf made with egg substitute, egg whites, and a single pumpkin can. Cinnamon-spiced quick bread that's lower in cholesterol than typical pumpkin loaves.

Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.

Blueberry pecan pancakes fold dried blueberries and toasted pecans into a cinnamon-spiced buttermilk batter, lightened with whole-wheat flour and whisked egg whites. Fluffy, hearty, and made for weekend breakfast.

Quick, easy and inexpensive, fresh and sweet seasonal corn, cooked with garlic and lemon juice, a scrumptious summer dish!

Apple raisin breakfast muffins kept moist and tender with unsweetened applesauce and just a little oil, lightly sweetened and studded with plumped raisins and cinnamon. A make-ahead, freezer-friendly breakfast.