"The First Press"
The best Canola you can get.
Pure Expeller Canola
  • ½ the saturated fat of olive oil
  • No Trans Fat
  • Low Saturated Fat
  • 1100 mg of Omega-3 Polyunsaturates per 14 g serving
  • No Cholesterol
  • No Sodium
  • Made from non-genetically engineered seed.
  • Kosher approved
  • Available in 16 oz and 32 oz

Choose the vegetable oil low in saturated fat.

  • Stays free running when stored in the refrigerator.
  • Light in colour and taste.
  • Blends well with many different spices and herbs.
  • Won't separate from other salad dressing ingredients

Naturally Cholesteral Free

0 Grams of Transfat
Low in saturated fat

Non-Hydrogenated

Excellent source of Vitamin D, Vitamin E and Vitamin A

Source of monounsaturated, polyunsaturated fat
BBQ, Fry, Bake, Saute, Grill, Baste
  • Fat free
  • Non-hydrogenated
  • Cholesterol free
  • Sodium free

 

 
Gingersnaps  




Gingersnaps

"Try these moist and chewy gingersnaps made with canola oil to significantly lower total fat content."
Original recipe yield: 36 cookies.

INGREDIENTS:

* 1/2 cup Canola Harvest oil
* 1 cup granulated sugar
* 1 egg
* 1/4 cup molasses
* 1 3/4 cups all-purpose flour
* 2 teaspoons ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup granulated sugar

DIRECTIONS:

1. Beat Canola Harvest oil with sugar. Whisk in egg and molasses. Add flour, ginger, cinnamon, baking powder, baking soda and salt. Stir until dough is moist.

2. Using 1 teaspoon per cookie, shape dough into a ball. Roll in sugar. Bake on lightly oiled cookie sheets at 375 degrees F for 12-15 minutes. Let cool on cookie sheets or racks.