261 canola recipes

They are easy to make, turn out beautiful and delicious!

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

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.

Sweet, sour and spicy, this delicious pineapple-chile chutney is packed with flavors. Serve it as a side dish with any Indian main course.

Buttery pecan crust meets silky pumpkin custard in these bite-sized holiday treats. Each mini tart delivers cozy autumn spice with a crunchy toasted nut crown.

Fresh peaches fill into an almond and flour crust, the sweetness, slightly sourness, and refreshing taste from the peaches go very well with the nutty crusty. It's a light, fruity and delicious dessert that fits a hot summer day wonderfully!

We can always find different kinds of bars in stores, why not make your own crispy and chewy bars, this is a easy homemade bar, tasty and handy.

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.

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.

This curried yogurt dressing is spicy, creamy and flavorful, it goes well with any your favorite salad, or you can also serve it as a dip with a piece of cracker or fresh vegetables.

Use some whole wheat flour to replace all-purpose flour; use canola oil and applesauce to replace some of butter. Give these date pinwheel cookies a healthy twist. They not only deliver all the yumminess, but also lots of goodness.

Enjoy these seriously chocolaty and mouth-watering cookies without feeling guilty.

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.

Have these delicious and nutritious muffins for breakfast, they not only taste good, but good for you!

Whole wheat rosemary muffins with tangy goat cheese centers and golden raisins. Lighter than the classic version but still packed with herbal flavor for brunch or dinner sides.

There are a lot of ways to make granola, this is a very tasty combination, but you can also use dried other berries, or nuts, different ways can always be tasty.