Manitoba Canola GrowersThe Manitoba Canola Growers are about people, passion and partnership.  We know that bloggers have passion, love to partner and this is why we are excited and proud to be a Gold Sponsor of the upcoming FBC Conference at Hockley Valley in April 2013.

For us, passion is about commitment.  Our farmers commit their best to Be Well for their families and farm business.  They want the best from their land and they do their best to take care of the land to pass down to the next generation.  We know our farmers love what they do and are passionate about growing a healthy product for not only Manitobans and Canadians but for people around the world.

Our Baker’s Dozen reasons on why we’re excited to partner with FBC and over 700 food bloggers Canada-wide:

1. We love bloggers!
2. We love to partner with people who have heart and passion!
3. We love to partner with people who love to cook or bake!
4. We love to share a great story, check out our Be Well blog
5. We love to learn.
6. We are proud to represent 9,000 canola farmers in Manitoba.
7. We love our farmers - check out Bruce and his story.
8. We believe in heart healthy canola oil!  It’s a great choice for your kitchen; low in saturated fat, high in heart healthy monounsaturated fat and a source of omega-3’s.  It’s our go-to-oil.
9. We want to create meaningful connections with you!
10. We want to grow our community as you grow your own.
11. We love to create long-term relationships.  Here is one of our partners, Mairlyn Smith making her Triple Oat Cookies in our Manitoba Canola Growers Culinary Theatre at Assiniboine Community College.

Mairlyn Smith’s Triple Oat Cookies (printer friendly version)

1/2 cup packed dark brown sugar 125 mL
1/2 cup canola oil (be sure to measure accurately) 125 mL
1/4 cup granulated sugar 60 mL
1 omega-3 egg 1
1 tsp pure vanilla extract 5 mL
1 1/4 cup large-flake rolled oats 310 mL
1 cup whole wheat flour 250 mL
1/2 cup Scottish, Irish, or steel-cut oats 125 mL
1/4 cup oat bran 60 mL
2 Tbsp wheat germ 30 mL
2 tsp cinnamon 10 mL
1/2 tsp baking powder 2.5 mL
1/4 cup finely chopped dates 60 mL

1. Position a rack in the middle of the oven. Preheat oven to 375 F (190 C). Line 2 large baking sheets with parchment paper.
2. Beat together the brown sugar, oil, and granulated sugar in a large bowl. The mixture will look like wet sand; don't worry, it's supposed to.
3. Beat in the egg and vanilla until the mixture thickens slightly and is sort of smooth.
4. Stir together the large-flake oats, flour, steel-cut oats, oat bran. wheat germ, cinnamon, and baking powder in a medium bowl. Add the dates and toss until they are coated with the oat mixture.
5. Add the oat mixture to the sugar mixture, and stir with a large spoon until the dough comes together.
6. Wash your hands and roll up your sleeves. You have to use your hands to finish mixing this; the heat from your hands helps meld all the ingredients together. The dough will be very stiff so some elbow grease is required. This is a great recipe to make when you're crabby- all that mixing gets rid of a ton of tension.
7. When the dough is mixed, scoop out 1 Tbsp (30 mL) dough, roll it between your palms, and place the ball on one of the prepared baking sheets. Repeat with the remaining dough, spacing out the balls about 1 inch (2.5 cm) apart. (You should get 30 balls of dough in total, 15 per baking sheet.) When you have finished scooping out the balls of dough, lightly press down on them with your palm to flatten them. If the dough sticks to your hands, wash your hands, then lightly press down with slightly damp palms.
8. Bake until lightly browned, 12 to 14 minutes. Let the cookies cool on the baking sheet for 5 minutes, then remove the cookies and let them cool completely on wire racks. (Store the cookies in an airtight container for up to 2 weeks, or freeze for up to 3 months.)

RELATED:  Cookbook Giveaway: Cooking With Coconut Oil by Elizabeth Nyland

12. We love a good contest - check out the winning recipes from our Ontario Home Economist Association cookie contest.
13. …which is why we’d love to see what cookies you can bake up with Canola oil and possibly WIN YOUR WAY to FBC2013!  Yes - The Manitoba Canola Growers are excited to partner with FBC to bring you “My Cookies Are The Best!” contest.

With the holiday season approaching, it’s the perfect time to get passionate about cookies.  We are calling all FBC members to enter our “My Cookies Are The Best!” contest.  We want to hear about your favourite cookie, the recipe and the story behind your cookie baked with heart healthy canola oil.

We are giving away TWO outstanding prize packages - one to a Manitoba FBC member and the other to an FBC member located elsewhere in Canada.  It’s a sweet deal.  Each package includes full conference registration, hotel accommodation, all meals and travel.  Yes, that’s right, we will fly you to conference.  Are you as excited as we are?  Head on over to the Members’ Only page to enter!



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I emailed this site applying to be a member but, haven’t heard anything yet
Can you tell me how long the process takes?
I would love to send some cookie recipes
Thank you
Marisa Raponi


If you do your research, grassfed butter and coconut oil are way more healthful than canola.


Canola oil is low in saturated fat, a good source of plant based Omega-3 fatty acids, a source for Vitamin E, grown in Canada (9,000 canola farmers in MB alone) and promoted as a healthy fat by both Heart and Stroke Canada and the American Heart Association (among many other reputable sources).

Heart and Stroke recommends eating a diet low in saturated fat (bad fat). Canola oil is lowest in saturated fat of all leading veg oils ( only 7%) and significantly lower than butter (68%) and coconut oil (91%). You can find this info on the Heart and Stroke website at

You can also check out the Dietary Fat Chart that shows how all leading fats compared to one another.

Be Well…Jenn

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