Posts Tagged ‘gluten free recipe’

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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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



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


**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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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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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



Chef Knife

Cutting Board

Baking Tray

Parchment Paper



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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June is here, and so is our new gluten free recipe of the month. We’ve teamed up once again with Amie Valpone from The Healthy Apple to create this perfect for summer stuffed avocado recipe!


Quinoa & Grape Stuffed Avocado Salad
Serves 1



  • 1 tsp. olive oil
  • Juice of 1 small lemon
  • 1/4 tsp. sea salt
  • pinch of pepper
  • 1 large ripe avocado, peeled, halved and cored
  • 1/4 cup cooked quinoa
  • 6 red grapes, halved
  • 4 cherry tomatoes, halved
  • 1/4 cup diced red onion
  • 1 cup finely chopped baby spinach
  • 1 tablespoon freshly chopped basil
  • 1/3 cup Bakery On Main Nutty Cranberry Maple Granola

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  1. In a small bowl, whisk together oil, lemon juice, sea salt and pepper; set aside.
  2. Scoop out the avocado flesh from each half and chop one of the halves; leaving the other shell in one piece. In a large bowl; combine chopped avocado, quinoa, grapes, tomatoes, red onion, spinach, and basil; mix well to combine.
  3. Place the avocado shell on a plate; scoop tomato mixture into cavity of the avocado and serve topped with granola.

Enjoy and don’t forget to send us pictures of your own kitchen creations with our products!

– The Bakery On Main Team



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Happy Celiac Awareness Month! We start the celebration with a new recipe, perfect for the summer! Summer is the time for pool parties, heading to the beach and eating American staples like hot dogs, burgers and chicken. Since those with Celiac disease can not indulge in traditional fried chicken, we’ve teamed up with Amy Valpone from The Healthy Apple to bring you this healthy and delicious baked chicken alternative! Who knew granola could be so versatile?




Crunchy Apple Raisin Chicken

 Serves 4



  • 2 lbs. bone-in chicken drumsticks
  • 3 cups Bakery on Main Apple Raisin Walnut Granola
  • 3 Tbsp. all purpose gluten-free flour
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/2 cup almond milk



  1. Preheat the oven to 375º F.
  2. Pour the granola, flour, sea salt and pepper in a food processor; pulse until it resembles a breadcrumb texture.
  3. Pour the almond milk in a shallow bowl. Dip one piece of chicken into the almond milk, then dip it into the bag of crushed granola and shake until the chicken is coated.
  4. Place the chicken skin side up on a baking sheet. Repeat the process until all chicken is coated.
  5. Place chicken in the oven for 40 minutes or until no longer pink.
  6. Remove from oven; serve warm.

If you decide to make this recipe, be sure to send us photos and let us know how it came out! Also, make sure you are following our social media as all month we’ll be spreading Celiac facts through twitter and sharing the best articles on Facebook. Have a great Celiac Awareness Month!



– The Bakery On Main Team


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To coincide with our April Gluten Free Happiness promotion this month, we are featuring a delicious and refreshing recipe from our friend Amie Valpone over at The Healthy Apple. This gluten free millet recipe gets an extra little crunch from our very own Triple Berry Fiber Power Granola. (Which you can order from our website for 15%  off for all of April using promo-code “HappyApril”)

Crunchy Kale Millet with Orange Citrus Dressing


Serves 4

  • 2 cups millet, rinsed well
  • 1 Tbsp. extra virgin olive oil
  • 2 large sweet potatoes, diced
  • 1 large red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup chopped kale
  • 1/4 cup pine nuts
  • Sea salt and pepper, to taste
  • Juice of 1 fresh orange
  • 1/4 tsp. fresh orange zest
  • 2 cups mixed salad greens
  • 1/2 cup roughly chopped cilantro
  • 1 cup Bakery on Main Triple Berry Fiber Power Granola


  1. Cook millet according to package directions in a large pot.
  2. Meanwhile, in a large skillet, heat olive oil, potatoes, red onion, cherry tomatoes, kale and pine nuts; cover and cook over medium heat for 5 minutes or until vegetables are tender. When they are cooked through, season with sea salt and pepper and add the cooked millet; cook for another 2-3 minutes or until mixture is warm. Add orange juice and zest; toss to combine.
  3. Transfer mixture into four serving bowls with the mixed salad greens; sprinkle with fresh cilantro and granola.


If you try recreating this recipe, be sure to give us feedback and let us know what you thought of it!

-The Bakery On Main Team



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We have another decadent guest recipe from one of our granola lovers. We noticed Samantha’s recipe right away as it is not everyday we see our product featured as part of a cheesecake recipe. She was happy to share some gluten free happiness by sharing this recipe with us! Oh, and not to worry this recipe is completely gluten free!


Here’s what Samantha had to say.

“Hello! I’m so happy you guys loved my little creation and would love to share it with you. I fell in love with your product, I’ve eaten it everyday since I’ve bought it. ☺ Ingredients and instructions as follows:

You’ll need:

4 large/medium strawberries

1/4 cup non-far cottage cheese

1 stevia packet

1/6 cup Bakery On Main Extreme Fruit & Nut Granola

Optional: 1 Tbs. Chocolate PB2

How to:

Cut the tops and centers out of the strawberries. In a small bowl mix stevia packet into cottage cheese and mash a little. Stuff mixture into the strawberries. With the back of a spoon… Smash granola into crumbs and sprinkle on top of the stuffed strawberries. Drizzle Chocolate PB2 over them.

So so simple but seriously curbs my craving for cheesecake and cheesecake crust! :-)”

Sounds delicious right? Be sure to follow Samantha on Instagram as well as she has plenty more great recipes to discover!

Thanks again for sharing Samantha, keep an eye out in the mail for something from us!

-The Bakery On Main Team

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We were browsing our Instagram (@bakeryonmain) recently and couldn’t help but notice all the great ways our fans are using our products to make truly delectable looking snacks! So we thought, “why not start showcasing these creations here on our blog”?

This recipe comes to us from Franchesca Cole and is a straightforward fruit, granola and yogurt combo. Simple, but delicious and sure to give you some gluten free happiness!

Fruit and Nut Yogurt

Fruit and Nut Yogurt

½ cup plain yogurt

1 small apple, cored and sliced (or the fruit of your choice)

2 Tbsp sliced almonds or walnuts

2 Tbsp raisins or other dried fruit

¼ cup Bakery On Main – Nutty Cranberry Maple Granola

1 Tbsp honey

Mix all the ingredients in a small bowl


Thanks for sharing Franchesca we can’t wait to re-create this for ourselves! Be on the look out for a little thank you package headed your way.

Do you have a tasty way to eat our products? Share it with us and we just may feature you next!

-The Bakery On Main Team

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