Delicious canola recipes

I am cooking my way through this trade war and thought I'd share some excellent canola recipes I've come across/developed in case anyone else has patriotically bought themselves many litres of Canola oil. Apparently there is now a cold-pressed, high-nutrient organic canola made in the prairies that tastes "nuttier" which I am keeping an eye out for. 

Successful recipes will be added throughout the fall baking season as I work my way through my stockpile.

Rum Walnut Financiers

Adapted from Jonathan Garnier's Financier with Almonds and Cherries 

• 65 grams flour (1/2 cup)
• 150 grams sugar (3/4 cup)
• 85 grams (3/4 cup) ground walnuts (/almonds, pecans might work)
• Pinch salt
• 190-200 grams egg whites (about six, about 200-215 ml)
• 113.5 grams (1/2 cup or 1 stick) unsalted butter, melted and browned
• 65 grams (1/3 cup) canola oil
• 1 tablespoon (15 ml) imitation rum extract or dark rum
• raisins or dried cranberries might make a good optional addition

You will need financier molds or a substitute such as mini-loaf pans (or, in a pinch, a muffin tin). I spotted the President's Choice Ice Cream Cookie Sandwich Pan on the seasonal clearance shelf and this makes perfect, thin, financiers with crispy edges.

1. Melt the stick of butter in a light coloured pan over medium heat. The butter will foam and then as the foam reduces, watch carefully to catch when the solids in the butter start to brown. It will smell nutty. Once you are sure the browning has started, pull the pan off the heat. If you think it might burn, pour out the butter into a bowl, otherwise just let the pan cool as you make the recipe. It will brown further as it cools.
2. Combine the flour, sugar, ground nuts, and salt in a medium bowl and mix thoroughly with a whisk (I use a Danish whisk).
3. Fold in the egg whites.
4. Add the browned butter, canola oil, and rum/extract, mixing until smooth.
5. Pour into buttered financier molds and cover and refrigerate for at least two hours or overnight (alternately, refrigerate in bowl, cover, and pour into buttered molds before baking).
6. Preheat the oven to 350F/180C, with rack in the centre.
7. Bake for about 15-20 minutes depending on your molds (the PC pan takes 18 minutes).
8. Turn out onto cooling rack within ten minutes of removing from the oven. I pop them out immediately.
9. Financiers are best eaten the day of, but the batter can be refrigerated for 2-3 days so smaller batches can be baked off. I've also successfully frozen these and defrosted/reheated them in the microwave.