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Posts Tagged ‘Bakery On Main’

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

 

 

 

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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!

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

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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.

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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!

 

 

 

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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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Can you believe it’s August already? Time sure does fly when you are having gluten free fun in the summer sun. Well, with the new month comes a new recipe and we have another excellent dish for you. If the idea of julienne-ing your carrots and cooking Portabella Mushrooms makes you uneasy, have no fear!  This recipe is all bark and no bite. It’s a cinch! But if you do get lost we’re here to help, just reach out with your question and we’ll get you back on track!

Portabella En Papiouette

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Ingredients:

2 Portabello Mushrooms

1 bottle of Balsamic Vinegar Dressing (Gluten Free)

2 Medium Sized Carrots

2 Stalks Celery

1 White Onion

1 Bakery On Main Cranberry Orange Cashew Gluten Free Granola Snack Pack

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Utensils:

Chef Knife

Cutting Board

Baking Tray

Parchment Paper

 

Instructions:

Make very tiny slits on the top of the Portabella Mushroom and soak in the Balsamic Vinegar Dressing for at least 4 hours (try to let it sit overnight if possible)

Julienne your carrots, celery and onion

Fold your sheet of Parchment paper in half, draw half a heart to the seam of the fold. Cut it out.

Place your Julienne vegetable in the center of one of the sides of the heart

Place portabella mushroom right side up

Drizzle just a little bit of the dressing on top

Then twist the two ends of parchment paper together to form a seal

Place on baking tray and bake for 20 minutes

This will be enough time to heat through and cook the vegetables and heat up the mushroom.

Remove from oven, serve within the parchment paper or remove contents and serve over a bed of brown rice or greens of your choice (baby spinach, arugala, kale) and add the Cranberry Orange Cashew Granola for a little citrus pop of flavor along with a crunchy texture to balance the dish out! You can also add some slices of an orange or tangerine like we did in the photo below for a refreshing addition to the salad.

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gfsummerfun

 

We are celebrating all summer long with Gluten Free Fun in the Summer Sun! That means you may see the Bakery On Main Street Teams handing out granola samples on a beach or sharing our products and recipes at a local farmers market!
We also want to see all the fun you are having this summer, so if you are hiking, camping, at the beach or just barbecuing at home and you are enjoying our delicious gluten free granola or bars, snap a picture! You can share it with us by using the hashtag #gfsummerfun or by tagging us in your post!

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Rebecca camping at Shenandoah National Park was our first #gfsummerfun photo! Thank’s Rebecca!

One event in particular that we are very excited about is the Revere Beach Sand Sculpting Festival in Boston. The festival will be running for its 10th consecutive year and will be held on July 18th, 19th and 20th. There are over 300,000 people expected to attend over the course of the weekend! We will be there all three days sampling our granola and hope to see you! You can check our events schedule to see all of our event and demo dates this summer. Also, be sure to follow us on Twitter @bakeryonmain so you know where and when we’re slinging granola snack packs! 🙂

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