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Gluten Free Vegan Bakery

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Moist and luscious, this is the perfect lemon loaf to accompany a cup of afternoon tea. Be sure to let the loaf cool completely before you drizzle over the glaze. Otherwise, it will all be absorbed completely and you’ll miss out on the sweet-tart surprise. Active time: 20 minutes Total time: 60-70 minutes 1 tablespoon flax meal 1 tablespoon chia seeds 2 cups GF all-purpose flour ¾ cup organic cane sugar ¼ cup Sucanat 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ¾ teaspoon sea salt 3 tablespoons poppy seeds 1 cup almond milk or rice milk 1 teaspoon vanilla extract 1 tablespoon lemon zest 1 tablespoon plus 4 teaspoons lemon juice 2 teaspoons lemon extract ½ cup melted vegan butter 1 cup powdered sugar Preheat the oven to 350°F. Lightly grease a 9- by 5-inch loaf pan. Combine the flax meal and chia seeds with…

This recipe proves that you can do anything you set your mind to. When our publisher challenged us to create a quiche recipe without animal products, we took up the challenge with gusto. We promise you won’t miss the eggs! For convenience, we would never frown on anyone for using a store-bought piecrust. Try to find a vegan version, please! Active time: 30 minutes Total time: 60 minutes 1 (14 ounce) package firm tofu 2 tablespoons soy or coconut milk creamer ½ cup Cashew Cream (page xxx) 4 tablespoons nutritional yeast 2 tablespoons chick pea flour 1 tablespoon arrowroot starch 1 teaspoon dried parsley 1 teaspoon dried basil ¾ teaspoon turmeric ½ teaspoon sea salt ¼ teaspoon black pepper 1 teaspoon red chili flakes (or more if you like spicy heat) 2 tablespoons olive oil or coconut oil 1 medium yellow onion, diced 2 garlic cloves, minced 1 cup cremini…

Active time: 10 minutes Total time: 10 minutes ¼ cup vegan butter, softened 1 cup palm shortening 4 ½ cups powdered sugar 2 tablespoons vanilla extract 2 tablespoons almond milk or rice milk In a large mixing bowl, with a hand mixer or a stand mixer with the paddle attachment, blend the vegan butter with the shortening until smooth, for 5 minutes. Add the powdered sugar slowly, ½ cup at a time. Add the vanilla and beat well. If the frosting is too dry, add non-dairy milk 1 teaspoon at a time to reach desired consistency. If you add too much milk and the buttercream gets too soft, sprinkle in another tablespoon of powdered sugar. Makes enough to frost 18 cupcakes or a 9-inch double layer cake

Do you remember tapioca as a kid? Well it was one of our favorites! When we stumbled upon chia pudding, it was life-changing. Perfect for breakfast, dessert, or a light snack, and so versatile, it’s a staple in our kitchen, and ready in under an hour. If you want it extra cold, chill in the fridge for two hours, or longer. Recipe from our Made With Love cookbook. Active time: 5 minutes Total time: 1-2 hours of refrigeration, to chill and thicken 2 cups chilled coconut milk or any non-dairy milk 8 tablespoons chia seeds 1 teaspoon vanilla bean powder or 1 tablespoon organic vanilla extract 5 tablespoons maple syrup OR 6 tablespoons yacon syrup 5 tablespoons raw cacao powder Pinch of sea salt In a small bowl, whisk the coconut milk, chia seeds, vanilla, syrup, cacao powder and sea salt. Cover and refrigerate for 2 hours. Makes 4 servings Variations:…

This is another classic recipe that’s improved by the addition of vegan ingredients instead of dairy and eggs. Coconut oil provides a subtle natural sweetness and a wonderfully rich feel when you take a bite. Can’t beat the versatility either: use whatever flour you have on hand: oat, sorghum or quinoa flours will all work well with GF all-purpose flour. Active time: 18 minutes Total time: 38-40 minutes 2 tablespoons flax meal 1 cup GF all-purpose flour ½ cup oat flour ½ cup sorghum flour 1 teaspoon baking soda ½ teaspoon xanthan gum 1/4 teaspoon sea salt 2/3 cup melted coconut oil 2 tablespoons vegan butter 1 ¼ cups Sucanat ¼ cup organic cane sugar 2 teaspoons vanilla extract 1 cup chocolate chips Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Combine the flax meal with 4 tablespoons of water and set aside to thicken. In…

This sandwich was created to satisfy Kelly’s husband’s love of the classic deli favourite. He missed this comfort food sandwich when he went to an entirely plant-based diet. It was Kelly’s mission to try to recreate this sandwich without any meat or dairy. Mission accomplished! Active Time: 10 minutes Total Time: 30 minutes For the marinade: 1/8 cup beet juice ¼ cup pickling or sauerkraut juice 2 tablespoons olive oil 1/8 teaspoon minced garlic ½ lemon, juiced For the Russian dressing: ½ cup Vegenaise or Mayo ¼ cup organic ketchup 2 tablespoons finely diced dill pickles 1 teaspoon finely diced red onion ¼ teaspoon garlic powder 1/8 teaspoon organic brown mustard 1 (8 ounce) package tempeh 2 tablespoons olive oil 8 slices GF bread 1 cup sauerkraut, drained ½ cup non-dairy shredded cheddar Make the marinade: Place the beet juice, pickling juice, olive oil, garlic and lemon juice…

What are the holidays without STUFFING?! Please don’t make this just for your ‘special’ guests (that are on restrictive allergy-friendly diets). This is a recipe for EVERYONE to enjoy because it is gluten-free and vegan and that means no wheat, gluten, dairy, chicken stock or butter (high cholesterol causing ingredient).You’ll love this recipe. Make a ton of it, as I’m certain it will be the main course. Vegan & Gluten-Free Stuffing Ingredients: 11 cups of fresh or stale gluten-free and vegan ½” bread cubes (I use a Quinoa bread from Thornbury Bakery) 2 Tbsp + 1 Tbsp olive oil (go for a good quality brand) 1 Tbsp melted Earth Balance – I choose Soy-Free 1 Tbsp fresh garlic, minced 1 cup organic onion, finely chopped 1 ½ cups organic celery, finely chopped ½ cup fresh parsley, finely chopped 1/4 cup fresh thyme, chopped finely 1 tsp dry rubbed sage 1 tsp dried…

…Patiently waiting to come inside with sub-zero weather outside on Sunday, December 8th, 2013….what a sight to behold. Talk about dedicated fans!! We hit the 1st year in a HUGE way. (Just look at some of the pictures from the day below) Thank you so very much to all of our wonderful staff for working tirelessly to get us set up over the past three weeks for this big day. Caitlynn, Laura N., Erin (with one “n”), Jen, Emily, Andy, Laurie, Jordan, Gill, Laura M., and Rebecca (and Charlotte & Katie whom we miss and are at school). THANK YOU!! xoxoxo (millions of kisses and hugs). We did it!! We really did it!! We hit an incredible 1st YEAR on December 8th, 2013…and we are so proud of everyone who has participated along the way. Thank you to all of our very loyal customers and so many who have now become…

What does it mean to be Gluten-Free? It’s estimated that 1 in 133 Canadians or 250,000 people have celiac disease (and it’s growing) and approximately 3 million Americans. It’s a lifelong, genetically based disorder that occurs when gluten – a protein found in wheat, rye and barley – triggers an abnormal immune response that damages the lining of the small intestine interfering with the absorption of vital nutrients. It can be painful and debilitating. Symptoms can include anemia, diarrhea, arthritis, intense abdominal pain, weight loss and, in children, delayed growth. But most people have symptoms that are subtler, such as bloating, excess gas or fatigue. People who have gluten ‘sensitivity’ will also benefit from a gluten-free diet. These people test negative for celiac disease but react poorly to gluten and may report abdominal pain, headaches, irritability, depression and chronic fatigue. There’s no evidence, however, that following a gluten-free diet will…

How unbelievable…It still has me in shock when they read out our names for these THREE awards at the Toronto Vegetarian Food Festival (the Biggest one in North America I might add…) on Sunday night. We won these awards against some very tough competition and we just wouldn’t have been able to do it without our fans…THANK YOU so much. xo As you can see, Erinn (my best bud ever!) and I were having a very hard time containing ourselves….. 1st Prize – BEST BAKERY – Kelly’s Bake Shoppe 1st Prize – BEST DESSERT – Mile High Brownie 1st Prize – BEST RESTAURANT (outside Toronto) What an honour to bestow upon us….Thank you to everyone who voted for us. Humbly, we are so very grateful for all of your love and support since day one. Erinn and I were thrilled to have our two main men with us too….Ken and…

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