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It’s fall and we’re craving apple flavored everything! Our friends over at Delight Gluten Free put together this tasty gluten free dessert featuring our own Apple Pie gluten free oatmeal!

appleoatmealcake

The recipe is fairly simple and would make an excellent treat for a Sunday morning or even as a dessert when you have guests over.

Here are the ingredients you need. Although we recommend substituting the canola oil and sugar for organic canola oil, or coconut oil, and evaporated cane sugar.

For the Coffee Cake Batter

  • 1½ cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • ¼ cup canola oil
  • ¼ cup applesauce
  • 1 teaspoon vanilla extract
  • 2 Granny Smith apples, cored and shredded
  • ¾ cup semi-sweet chocolate chips

For the Crumble Topping

Directions
  1. Preheat oven to 350 degrees F. Spray an 8-inch spring form pan with non-stick spray and set aside.
  2. In a large mixing bowl, whisk together gluten-free all-purpose flour, baking powder, ground cinnamon, nutmeg and salt. Set aside.
  3. In the bowl of a stand mixer, beat together sugar, eggs, oil, applesauce and vanilla extract. In 3 separate additions, add in the dry ingredients, mixing well after each addition. Add in the shredded apples and mix well. Fold in the chocolate chips.
  4. To make the crumble topping, in a mixing bowl, mix together Bakery on Main Apple Pie Oatmeal and melted butter.
  5. Pour the batter into prepared pan and evenly spread the crumble mixture over the top of the batter. Bake for 40 to 45 minutes until golden and a toothpick inserted into the cake comes out clean. Cool before releasing the cake from the spring form pan.

Dark Chocolate Walnut Cappuccino Cupcakes

This month we are providing a gluten free chocolate cupcake recipe with a crunchy topping made from our Walnut Cappuccino Truebar. The Truebar topping adds an element that may also remind you of a coffee cake and in all honesty, this recipe would be a perfect replacement to the traditional morning pastry.

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Ingredients

Makes about 12 muffins

 – 2 Cans of Unsweetened Coconut Milk (chilled)

- 3 Walnut Cappuccino Truebars

- 1 Cup of Organic Dark Chocolate Chips

 –  Flour Blend:

  • 4 cups Brown Rice Flour,
  • 2 cups White Rice Flour
  • 2 cups Potato Starch
  • ½ cup Tapioca Flour
  • ½ cup Corn Starch
  • 5 tsp Xantham Gum

 - Cake Mix: (Do not blend all together at once)

  • 1 ¼ Cup Flour Blend
  • ½ cup Dark Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Sea Salt
  • ½ Cup Unsweetened Coconut Milk
  • ½ Cup Brewed Coffee
  • 1 TBSP White Vinegar
  • 1 Cup Organic Sugar
  • 1/3 Cup Sunflower Oil
  • 1 ½ tsp Vanilla

 

Directions

To make the cake mix, it’s best to first add all the dry ingredients together and all the wet ingredients together separately and then combine them after.

1.  Combine and Mix the Dry Ingredients:

Add the  1 ¼ Cup of Flour Blend

Dark Cocoa Powder

Baking Powder

Baking Soda

Sea Salt

2.  Combine Wet:

Unsweetened Coconut Milk

Brewed Coffee

White Vinegar

Sunflower Oil

Vanilla

**Dissolve sugar in wet

3.  Then combine by slowly streaming in the wet portion and mixing with the dry.

4.  Evenly distribute in cupcake tin.

5.   Bake 20 min @350 degrees

6.  Pulse your Truebars in a food processor for a minute till small fine pieces

7.   Place in a bowl for later use

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8.  Take remaining chilled coconut and separate the solid and liquid  (If you’d like to add a whip topping set solids aside in a separate bowl)

9.  Heat up the liquid Coconut Milk on the stove till scorched

10. Pour over 1 Cup Organic Dark Chocolate chips and stir/whip to make a ganache

11.  Dip the cupcake in the chocolate ganache

12.  Then roll into crushed up Walnut Cappuccino Truebar pieces

cupcake 2

Optional Whipped Topping  

1.  Whip remaining solid Coconut Milk to soft peaks, add vanilla and cinnamon to taste
2.  Let cool then top with a dollop of coconut cream (creativity at your discretion)

 

Enjoy and please share how your cupcakes came out in the comment section! (Or send us pictures!)

- Bakery On Main

 

 

 

fall image2014

 

For the past 7 years, Bakery On Main has donated gluten free products to CT Foodshare  to help the hungry families in our area and just this week,  for the 3rd year in a row, we also participated in the 2014 Convoy of Caring.

We are excited to announce that  as part of our Fall into Gluten Free Giving campaign at Bakery On Main, for every order made on our website http://www.bakeryonmain.com, ewe’ll donate $2 to the Connecticut Foodshare! How ’bout them apples? Just by ordering your favorite gluten free snacks, you can help feed those in need; with holidays approaching and spending rising, this will make a huge impact. Thank you in advance for your help!

foodsharetruck

Here’s our Bakery On Main mobile in line with the rest of trucks donating food at the 2014 Convoy of Caring.

If you are one of those people who lives for summer and is bummed to see it fading away, we’ve got a great recipe this month that will allow you to hold on to your favorite season that much longer. These Sweet n’ Savory tacos combine our Triple Berry Fiber Power granola with avocado, arugula and quinoa to give you a tasty and filling entree! If you make the recipe, be sure to let us know how it came out for you!

Sweet n’ Savory Soft Tacos

Serves 4

SweetSavoryTaco.1

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 1 tsp. extra-virgin olive oil
  • 1 tbsp. sesame seeds
  • 1 scallion, thinly sliced
  • 1 cup Bakery On Main Triple Berry Granola
  • 8 large gluten-free tortillas, warmed
  • 1 ripe avocado, peeled, pitted and diced
  • 1/2 cup Greek plain yogurt (or dairy-free yogurt)
  • 1 cup arugula lettuce

Directions

  • Bring water and quinoa to a boil in a medium saucepan.
  • Reduce heat, cover and simmer for 15-20 minutes or until water is absorbed. The germ will be visible when the quinoa is cooked.
  • Remove from heat and add olive oil, sesame seeds, scallion and granola; mix well to combine.
  • Lay tortillas on a flat surface; fill with cooked quinoa mixture.
  • Top with diced avocado, yogurt, arugula and scallions.
  • Roll tortillas or eat open-faced.
  • Serve warm.

sweetsavorytaco.2

Fall has arrived here in New England, which brings exciting things for Bakery On Main. We have many great events coming up that you’ll find us sampling our delicious snacks at. If you’re interested in finding out more about these events or attending them yourself, please visit our events page!

Convoy of caringOne upcoming event that we are very excited to be participating in once again is the 2014 Food Industry Convoy of Caring CT. We are proud to have represented Bakery On Main at this event for the last 3 years and look forward to the 2014 convoy to be even better than years past. The convoy is run as always by the CT Foodshare and has grown each year in part by the great coverage of our local media; like our friend Scott Haney pictured below!  IMG_0154  IMG_0151

 

Over the past 5 years, Bakery On Main had donated 95,899 lbs of food (about 80,000 meals!) we aim to keep this trend going and continue to be one of the leading contributors to Food Share CT’s haul each year! We look at this convoy as our inaugural kick off into the giving season, so this year we’ve decided to take it a step further from just merely donating food. For every purchase on our website during October, Bakery On Main will be donating $2 to the CT Foodshare! This is a great way to get your favorite Bakery On Main snacks and help those in need during a time where holiday spending rises!

If this post has inspired you and you’re interested in donating additionally, check out our We Support page for some excellent foundations and groups that we recommend and currently support!

 

 

 

Bar Sale extended

It’s that time of year again where parents are rushing around from store to store, to get everything needed for a successful school year. Whether it’s for a First Grader or College Freshman the lists are long and finding everything can be stressful. Now if your student has Celiac Disease or an intolerance to gluten, shopping for lunch food and snacks can be even more stressful… and expensive. To help combat some of that expense we are having a Back to School Send-Off Sale on any of our Granola Bars or Soft & Chewy bars. That means you have 6 flavors to choose from!

To take advantage of this sale just use the coupon code “Back2schoolGF” on a purchase of two or more boxes of granola bars between Friday,  August 22nd and Friday, September 12th Tuesday, September 30th, to receive 10% off your total purchase! (Includes Soft & Chewy bars)

Here’s the link to our Granola Bar line.

Here’s the link to our Soft & Chewy Bar line.

 

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When living the gluten free lifestyle, summer can be the best time of year with more food freedom and home cooked meals! With summer winding down, school will be back in session before we know it. Have no fear! Going back to school doesn’t have to mean unsafe food.

Follow these guidelines for a safe school experience.

Your child is his/her own biggest advocate.

Make sure they are educated enough to explain to someone what they can and cannot eat. This will help them feel in control and give them the confidence they need. Bonus tip* have them help in planning their lunches! They will learn which ingredients are safe and can pick their own healthy snacks!

Talk to your child’s teacher.

Give the teacher a quick rundown of celiac/gluten free needs. Small print out will work!

Talk to other parents

Get the rundown of when birthday celebrations etc are going on so you can pack a GF treat and your little one isn’t left out.

What tips for going back to school gluten free do you find helpful? Please share with us! Check out more information for back to school gluten free tips from National Foundation for Celiac Awareness.  

Peace, Love & Granola,

Whitney

 

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