Recipes 

Check out some of our favourite recipes. All created with items easily found in your local grocery store, with some specialty items that you can find right here on our site. Be sure to check back for more great recipes coming soon! 

 

Thai Noodle Bowls with Almond Butter Tofu (gluten-free & vegan)

This plant-based bowl contains rice noodles, an assortment of fresh veggies and is elevated with crispy almond butter tofu butter for added protein and nuttiness. Thanks to the Minimalist Baker for sharing this delightful Thai noodle bowl recipe!
 

Ingredients: * items for sale at Specialty Food Shop

Tofu Ingredients:
  • 16 ounces extra-firm tofu
  • 5 Tbsp sesame oil (divided)
  • 4 Tbsp salted creamy almond butter*
  • 2 Tbsp tamari* or reduced sodium tamari(or soy sauce if not GF)
  • 2 Tbsp lime juice
  • 2-4 Tbsp maple syrup or coconut sugar
  • 2 medium birds eye chili (crushed // or sub 1/4 tsp red pepper flake)
  • 6 Tbsp cornstarch
Salad Ingredients:
  • 10 ounces thin rice noodles
  • 4 cups thinly sliced or ribboned carrots 
  • 2 cups cucumber sliced
  • 1 cup chopped red bell pepper (optional)
  • 1 cup thinly sliced green onion
  • 1 cup fresh cilantro or basil (torn/chopped)
Dressing Ingredients:
  • 4 cloves garlic, minced 
  • 2 medium fresh or dried bird's eye chili
  • 2 Tbsp maple syrup (plus more to taste)
  • 4 tsp  tamari* or reduced sodium tamari(or soy sauce if not gluten-free)
  • 2 Tbsp lime juice
  • 4 Tbsp rice vinegar (or sub white or apple cider vinegar with varied results)
  • 2 Tbsp sesame oil
Directions:
  1. Start by wrapping tofu in a clean towel and setting something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.
  2. Prepare the tofu sauce in a medium mixing bowl by whisking together 2 Tbsp sesame oil, almond butter, tamari, lime juice, maple syrup, and crushed chili. Taste and adjust seasonings as needed, adding more tamari for saltiness, lime juice for acidity, chili pepper for heat, or maple syrup for sweetness. Set aside.

  3. Next, prepare rice noodles according to package instructions. Then rinse with cold water, drain thoroughly, and set aside.
  4. Prep vegetables next. Set aside.
  5. Prepare salad dressing by adding all ingredients to a small mixing bowl (or jar) and whisking (or shaking vigorously) to combine.
  6. Taste and adjust flavors as needed, adding more chilies for heat, tamari for saltiness, lime juice for acidity, or maple syrup for sweetness. Set aside.
  7. Heat a large rimmed skillet over medium heat (if too small, cook the tofu in 2 batches as to not crowd the pan) and cut pressed tofu into small rectangles. Toss in cornstarch and sauté in remaining sesame oil (3 Tbsp as original recipe is written // adjust if altering batch size), flipping once browned on the underside to ensure even browning – about 5 minutes total.

  8. Add the almond butter sauce and stir gently to combine. Cook for another 3-4 minutes, stirring gently to ensure even cooking on all sides. Remove from heat and set aside.
  9. To assemble, divide noodles, vegetables and tofu among serving bowls. Serve with dressing. For more heat, serve with sriracha or chili garlic sauce.
  10. Best when fresh, though leftovers keep well when stored separately in the refrigerator up to 3 days.

Life Changing Banana Walnut Pancakes​


'Tis the season to kickstart our morning habits by starting each day with a healthy breakfast. Many thanks to the Minimalist Baker for this version of gluten-free and vegan banana walnut pancakes. These delicious pancakes can be easily whipped up in less than 30 minutes.
 

Ingredients: * items for sale at Specialty Food Shop

Optional for serving ingredients:

  • Vegan Butter or nut butter 
  • Granola (we used Georgian Bay Granola)*
  • Large flake or desiccated coconut
  • Sliced bananas
  • Maple Syrup
Directions:
  1. To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt, cinnamon, ginger (optional), and nutmeg (optional). Whisk to combine and set aside.
  2. To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed.
  3. Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.
  4. Heat a large nonstick skillet, griddle, or a cast-iron skillet over medium heat. Carefully rub skillet with coconut oil or vegan butter.
  5. Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (around 2 minutes). Carefully flip pancakes and cook until browned on the underside (around 2 minutes more).
  6. Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 14-16 pancakes (as original recipe is written).

  7. These pancakes are delicious on their own, but they're amplified with vegan butter or peanut butter, sliced bananas, granola, flaked coconut, and maple syrup. 

Creamy Dreamy Peppermint Patties

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     Just in time for the holidays, these peppermint patties are guaranteed better
     than store bought! A huge shout out to Oh She Glows for this great vegan 
     and gluten-free version of a classic! Makes approximately 24 mini patties.


 

Ingredients: * items for sale at Specialty Food Shop

Directions:

  1. Place cashews in a bowl and cover with water. Soak for at least 2-3 hours. For best results, soak overnight.
  2. Drain and rinse the cashews after soaking.
  3. Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple of minutes.
  4. Line a baking sheet with parchment paper and grab mini cupcake/candy liners. Add a half tablespoon of filling into each liner. Place on the baking sheet. Repeat until you don't have any filling left (you should get approximately 24). Freeze, uncovered, for 20-35 minutes, or until firm to the touch.
  5. After freezing, quickly pop the patties out of the cupcake liners and set each on top of their respective liner. Return to the freezer for 10 minutes to firm up even more.
  6. Meanwhile, melt the chocolate and coconut oil in a small pot over the lowest heat. When half of the chips have melted, remove from the heat and stir until all the chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.
  7. Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the side to shake off excess chocolate and place on parchment paper. Do this step as quickly as possible so the patties don't melt. Note: if the chocolate begins to thicken during this step, gently heat the chocolate agin over low heat until it thins out. As an alternative to dunking the frozen patties into the chocolate, drizzle the chocolate on top of the patties, instead.
  8. Return the patties to the freezer for about 10 minutes, or until the chocolate coating is firm. Store leftover patties in the freezer or fridge until ready to enjoy!

Tips:

1) You can sub in your favourite liquid sweetener for agave, if desired. Just know that the flavour will change depending on the sweetener you use.
2) For a nut-free version, visit Oh She Glows and look to the bottom of the recipe post.  
3)  If you have melted chocolate leftover, spread it into a parchment paper lined plate and freeze it. This way nothing goes to waste!


Baked Buffalo Cheezy Mac (gluten-free, vegan & nut-free)

This comfort food recipe from Daiya Foods is an all time classic with a twist to get you through the rest of the winter season. 


Ingredients: * items for sale at Specialty Food Shop

2 boxes Daiya Deluxe Style Cheddar Cheezy Mac *
1 small White onion, finely chopped
1 stalk celery, finely chopped
2 tbsp garlic, minced
1 tbsp Frank's Hot Sauce
1/2 cup breadcrumbs, panko or gluten-free alternative of choice (Glutino or Kinnikinnick)
*
1 tbsp fresh chives, chopped
1 tbsp extra virgin olive oil
4 cups baked cauliflower, (ingredients in directions below)
1 package Daiya Cheddar Style Slices
1 head Cauliflower
1/2 cup Non-dairy milk (Our Favourite Blue Diamond Almond Milk - Unsweetened
*
1/2 cup water
3/4 cup all-purpose gluten-free flour (Enjoy Life, Bob's Redmill and XoBaking Co.
*
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tbsp paprika
1/4 tsp sea salt
1/4 tsp ground black pepper


Directions:
  1. Preheat oven 450 °F. Line a baking sheet with parchment paper to 450°F.
  2. Wash and cut cauliflower head into small bite-sized pieces.
  3. Mix the non-dairy milk, water, flour and powdered spices in a mixing bowl. The batter will be thin enough that it runs off your fork.​ 
  4. Dip each floret into the mixture and coat evenly. You can shake or tap off the excess on the side of the bowl. Lay florets in an even layer on the parchment lined baking sheet.  
  5. Bake cauliflower for 25 minutes or until golden brown. Remove the cauliflower from the oven and set aside. 
  6. Heat extra virgin olive oil in a pot over medium heat. Add onion, garlic, and celery and cook until soft, about 5 mins. Stir in 4 cups of the baked Cauliflower. Add in Daiya Cheezy Mac Cheddar Deluxe sauceand 1tbsp hot sauce and stir until all is properly incorporated. Set aside.  
  7. Cook brown rice elbow macaroni as instructed. Place drained macaroni in pot and add in to Cheddar-buffalo sauce. Stir until properly incorporated. 
  8. Place the Buffalo Cauliflower Mac in an oven safe casserole dish. Layer Daiya Cheddar Style Slices and breadcrumbs on top of the dish and melt cheese in oven. Top with fresh chives and serve.


Quinoa Cranberry Stuffed Acorn Squash (gluten-free, vegan)

Sam our resident baker and chef, is back at it again with this stuffed acorn squash recipe that is sure to be a crowd pleaser.  
Yields: 4 Servings


Ingredients: * items for sale at Specialty Food Shop
 

 

 Directions:

  1. Preheat oven to 400ºF. Cut acorn squash into half vertically.
  2. Scoop out the seeds and strings inside the centre of the squash and discard.
  3. Massage 2 tbsp coconut oil and apple cider vinegar on the flesh of the squash until evenly coated, place on a baking sheet and bake for 45-55 minutes or until soft.
  4. In a saucepan or pot heat 1 tbsp coconut oil and the onion until soft
  5. Add 2 cups of water and quinoa to the saucepan or pot, cover and simmer for 10 minutes. Add cranberries and edamame, simmer for additional 5 minutes.
  6. Remove from the stovetop and add the chopped kale, leave covered for 8 to 10 minutes.
  7. When the acorn squash is done, remove from the oven and add the quinoa-kale mix into the squash centre, and drizzle with the balsalmic reduction or dressing as much as desired.



Sweet Potato, Kale + Quinoa Spring Rolls

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  'Get your green on' with this twist on a classic from Simply Quinoa.
   Yield: 2 servings. 


Ingredients: * items for sale at Specialty Food Shop
  Dressing:
  • 3 tablespoons tahini
  • 3 teaspoons lemon juice
  • 1 1/2 teaspoons *San-J Tamari Gluten Free Soy Sauce
  • 1 teaspoon gluten-free miso paste
  • 1 small clove garlic, grated
  • 1/2 teaspoon ground ginger
  • Water as needed
 Directions:
 
  1. Preheat oven to 400ºF. Toss sweet potatoes with coconut oil and season with salt and pepper. Place on a baking sheet and roast for 20 – 25 minutes until soft and starting to brown.
  2. While sweet potatoes are roasting, toss kale and quinoa with 1 tablespoon of dressing and massage until kale has softened slightly. Set aside.
  3. Using a large bowl of warm water, gently dip 1 rice paper at a time. Once the rice papers are a little soft, place them on a clean surface.
  4. Lay the kale-quinoa mixture on the center of the paper, then top with some sweet potato. Like a burrito, first fold in both sides, then fold the closest edge to you over the filling and tightly roll away from you. Repeat with remaining rice papers.
  5. When ready to serve, slice in half (optional) and dip in the remaining dressing!
 

No Bake Energy Balls

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     Just roll with it! These energy balls are quick, easy and delicious! A fine contribution from Sam, our
     resident baker.



Ingredients: * items for sale at Specialty Food Shop  Toppings:  Directions:
  • Pulse the cashews in a food processor, until crumbly
  • Add dates until the mixture comes together consistently
  • Place the mixture into a bowl and add cocoa powder (working the powder in slowly). Add almond milk, almond flour, and walnut butter until evenly combined into a thick paste
  • Roll into 1” balls and coat in your favourite topping!



Gluten-free Cheesecake

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     Here's a recipe that's a great addition to any dinner party, any time of the year! Thanks to Sam, one of
     our staff, and baker extraordinaire!


Ingredients: * items for sale at Specialty Food Shop

Filling:

  • 450g cream cheese
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 eggs
 Crust:   Toppings: Directions:
  • Preheat oven to 350 degrees
  • Mix the margarine and graham crumbs together until you have a consistent texture
  • Press the crust mix into a pan 8x8” until it is flat and evenly dispersed
  • Bake the graham cracker crust for 10-12 minutes
  • Cool the crust while preparing the filling
  • Using a hand mixer, beat the cream cheese and sugar in a large bowl, slowly adding the vanilla, eggs, and salt , until thorougly mixed
  • Pour the filling into the pan over the cooled crust
  • Reduce oven heat to 325 degrees and bake for 35-40 minutes (until the centre is no longer giggling when moved)
  • Add Prana Go Nuts - Maple Nuts mix to the top (if desired)
  • Allow the cheesecake to cool at room temperature for 20 minutes, then place in fridge to cool for at least 3 hours
  • Before serving, add more Prana Go Nuts - Maple Nuts or dulce de leche as a drizzle
 

Peppermint Bark

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     Who doesn't love peppermint bark?! Alisa Fleming, author of Go Dairy
     Free: The Guide and  Cookbook for Milk Allergies, Lactose Intolerance and
    Casein Free Living
, has created this incredible dairy-free version of a
     holiday classic! It's also free of gluten and nuts. Yield: 450g


Ingredients: * items for sale at Specialty Food Shop
 

  • 8 oz (230 g) allergy-friendly semi-sweet chocolate chips (try Enjoy Life Semi-Sweet Chocolate Chips*)
  • 4 oz  (113 g) food-grade cocoa butter/cacao butter
  • 1/2 cup (120 mL) + 1 tbsp icing sugar
  • 1/4 cup (60 mL) dairy-free coconut milk powder
  • 1/2 tsp vanilla paste or vanilla powder
  • 1/4 to 1/3 cup (60 - 80 mL) peppermint candy, chopped or crushed (try Wholesome Organic Candy Canes*)
Directions:

 

1. Line an 8-inch square baking dish with a sheet of wax or parchment paper.
2. Melt chocolate chips. (If using microwave, set on high for 30 seconds and then stir. Microwave on high for another 30 seconds and stir, vigorously).
3. Pour melted chocolate into your prepared dish. tilt and tp the dish to event out the chocolate into a think later that reaches to the edges. Refrigerate while you prepare white chocolate.
4. Melt cocoa butter/cacao butter, using the microwave method in #2. It may take a little longer to melt than the chocolate chips. Sift icing sugar into melted cocoa butter. add coconut milk powder and vanilla and whisk until smooth. 
5. Pour melted white chocolate over the hardened semi-sweet chocolate and tilt slightly to even it out. Sprinkle the crushed peppermint candy evenly over the top. Freeze for 15 minutes.
6. Use the wax or parchment paper to lift out the hardened chocolate. Break it into large pieces with your hands. Store bark in an airtight container in the refrigerator or at room temperature. 
 


Vegan Eggnog Crunch Biscotti

 

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     Nothing says the holidays like eggnog! This biscotti has it all: crispy, nutty, chewy and a distinct eggnog
     flavour. Thanks, once again, to Oh She Glows for this great vegan holiday treat! 

     Yield: approx. 17 pieces

Ingredients: * items for sale at Specialty Food Shop

Dry Ingredients:

  • 3/4 cup chopped nuts, toasted (I used a mix of walnuts* and pecans)
  • 1 cup whole wheat pastry flour (for a gluten-free pastry flour recipe mix, click here)
  • 1 cup unbleached all-purpose flour (try Bob's Redmill Gluten-free 1 to 1 Flour* for a gluten-free version) 
  • 3/4 cup natural cane sugar
  • 2.5 tsp freshly ground nutmeg (or 1.5 tsp pre-ground)
  • 1/2 tsp freshly ground cinnamon (or 1/2 tsp pre-ground)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • Scant 1/2 tsp kosher salt
  • 1/2 cup dried sweetened cranberries

Wet ingredients:

  • 1/4 cup canola oil (or melted coconut oil*)
  • 1/2 cup + 1.5 tbsp vegan eggnog  
  • 1 tsp pure vanilla extract

Eggnog Glaze:

  • 1 cup organic icing/confectioner’s sugar
  • 2 tbsp vegan eggnog
  • 1 tsp freshly ground nutmeg (or 1/2 tsp pre-ground)
  • tiny pinch of kosher salt & cinnamon, to taste
Directions:
 

1. Preheat oven to 325 and toast chopped nuts for 10 mins. Remove and cool. Preheat oven to 350F. Line a large baking sheet with parchment paper.

2. In a large bowl, mix the dry ingredients. In a smaller bowl mix the wet ingredients. Add the wet to dry and mix with a spoon until it starts to come together. Now use your hands to squeeze together the dough and mix it completely, being careful not to overmix.

3. Divide the dough in half and place on prepared baking sheet. With palm of hand, press down each half to flatten. Place a piece of parchment paper over top of one half and roll it out into a log (approx 10 inches by 5 across and 1/2 inch thick), using your hand to shape as necessary. Repeat with the second log.

4. Score the logs with a knife and bake for 30 mins at 350F. Remove from oven and reduce heat to 325F. Cool for 5 mins on stovetop and then slice the logs. Gently flip pieces onto one side and bake at 325F for 10 mins. Remove from oven, flip, and bake another 5 mins at 325F. If you like the biscotti SUPER crisp, bake another 5 mins.

5. Cool for 1 hour on a baking rack and then store in a glass container. To prepare glaze, whisk all glaze ingredients together in a medium sized bowl. Place glaze into a baggie, snip off the very end, and “pipe” over top.


Pumpkin Pie (gluten-free & vegan)  

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     This vegan and gluten-free recipe from the Minimalist Baker is sure to be
     a winner at your next holiday dinner! Serves 10.



Ingredients: * items for sale at Specialty Food Shop

Crust
Filling Directions:
  1. To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  2. Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes. Do will keep in fridge for up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
  4. Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
  5. Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. 
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. 
  8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process - it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
  9. TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
  10. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly. with some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, but preferably overnight.
  11. Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!


No Bake Pumpkin Cheesecake Bites Recipe (gluten-free & vegan)

This no-bake recipe from The Nutty Scoop is so creamy and delicious, it's sure to be a hit all year round!


Ingredients: * items for sale at Specialty Food Shop

Crust: Cheesecake layer:
  • 1 1/2 cups raw cashews (Try Prana Raw Cashews*
  • 1/3 cup maple syrup
  • 1/3 cup canned pumpkin
  • 1 tsp pumpkin spice

Instructions

  1. Soak the cashews in water for 1 hour. Discard the water. Line a loaf baking pan with parchment paper and set aside.
  2. Place the crust ingredients in your blender and pulse until the mixture comes together; this should take about 1 minute. Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.
  3. Place the cheesecake ingredients in your food processor and pulse until smooth. Pour the cheesecake mixture over the crust in the baking pan and spread it evenly. Freeze the dessert for at least 2 hours.
  4. Cut the cheesecake into squares before serving. Keep leftovers covered in the freezer for up to 3 months.


5-Ingredient Pumpkin Pie Fudge​ (gluten-free & vegan)

Looking for an easy dessert idea, this pumpkin pie fudge recipe from Blissful Basil is made with just five ingredients!

Ingredients: * items for sale at Specialty Food Shop

Directions:

  1. Add all ingredients to a medium sauce pan over low heat. Whisk constantly for 3-5 minutes or until all ingredients have melted together.
  2. Grease a small 3x5 or 4x6 container (depending on desired thickness) with coconut oil and pour the mixture into the container.
  3. Drop the container on your counter a few times to smooth out the surface of the fudge.
  4. Freeze for 1 hour to set.
  5. Remove the block of fudge from the container by turning it over and tapping the container until it releases.
  6. Slice into 12-16 pieces.
  7. Store the fudge in the refrigerator if you prefer a softer fudge or in the freezer if you prefer a denser, firmer fudge.
 

Creamy Pumpkin Pie Smoothie for Two (gluten-free & vegan)

This smoothie from Oh She Glows makes 4 cups, but chances are you won't want to share!. 


Ingredients: * items for sale at Specialty Food Shop
 

Directions:

1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.

2. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, and spices. Blend until smooth. Add about 5 ice cubes and blend until ice cold.

3. Add maple syrup to taste. 1.5 tbsp is a recommended amount.

4. Serve with Coconut Whipped Cream or So Delicious CocoWhip* and a sprinkle of cinnamon on top!



Dandies Classic Crispy Treats (gluten-free & vegan)

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     This recipe is a twist on a classic using gluten-free rice crispies and vegan   
     marshmallows from Dandies Marshmallows. Great lunch time or anytime snack!


Ingredients: * items for sale at Specialty Food Shop

1 10oz bag of Dandies Mini Marshmallowsor Dandies Campfire Sized Marshmallows*
5 cups Gluten-free Nature's Path Crisp Rice Cereal*
2 Tbsp. Soft non-hydrogenated margarine (vegan options available)
2 Tbsp. Artisana Organics Raw Coconut Oil*

Directions:

Microwave Instructions
In a microwave safe bowl, combine Dandies, margarine, and coconut oil. In 30 second intervals, with a quick stir between each, microwave until marshmallows are fully melted. Mix in cereal and stir until evenly coated with marshmallow cream. Press mixture into a 9x9 pan that has been 'buttered' with margarine. Once cool, cut into squares, and enjoy!
 
Stovetop Instructions
In a medium pot on very LOW heat, combine margarine, coconut oil and marshmallows. Stir until fully broken down. Approximately 7–8 minutes. Mix in cereal and stir until evenly coated with marshmallow cream. Press mixture into a 9x9 pan that has been 'buttered' with margarine. Once cool, cut into squares, and enjoy!

Red Velvet Cake with Cream Cheese Frosting (gluten-free)

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     This traditional moist gluten-free red velvet cake with cream cheese frosting from
     Flippin' Delicious, has delicious hints of cocoa and vanilla. Perfect for all your
     summer dinner parties.  



Ingredients: * items for sale at Specialty Food Shop

For the Gluten-Free Red Velvet Cake
3 Tbsp cocoa powder
1 1/4 cup minus 1 Tbsp white sugar
1/2 tsp salt
1/2 tsp Bob's Red Mill xanthan gum
*
1/2 tsp Bob's Red Mill baking soda*
1 1/2 Cups of Gluten Free Flour (Try Bob's Red Mill, Cuisine Soleil, Enjoy Life or XO Baking Co.)*
1/2 Cup of milk
1/2 cup of vegetable oil
2 eggs
1 tsp vanilla
1 tsp vinegar
1/2– 1 tsp red food coloring

For the Cream Cheese Frosting
Two 8oz pkgs Cream Cheese, softened
Two 4 oz sticks butter, softened (1 cup)
6 Cups of powdered sugar
2-3 Tablespoons milk or cream
1 teaspoon vanilla extract


Directions:

For the Gluten-Free Red Velvet Cake

  1. Preheat the oven to 350 °F. Lightly grease three 9 inch round cake pans and line them with parchment paper.
  2. Mix together all the dry ingredients in a mixing bowl. In a large liquid measuring cup mix together all the wet ingredients. Add the wet ingredients to the dry ingredients and mix until combined.
  3. Divide the batter evenly between the 3 pans (approx 1 cup per pan) and bake until a toothpick poked near the center of the cake comes out clean, about 25-30 minutes.
  4. Cool before frosting with cream cheese frosting!

For the Cream Cheese Frosting

  1. Using a stand mixer or electric hand beaters beat the butter and cream cheese until light and fluffy (5 minutes) add the milk or cream, powdered sugar and vanilla and beat until smooth (additional 3 minutes.)


Carrot Cake Pancakes (gluten-free & vegan)

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     Pancakes or cake? Now you don't have to choose! Check out this great recipe     
     from Vegan Richa to help you whip up these vegan, gluten-free carrot cake   
     pancakes in 35 minutes. 


Ingredients: * items for sale at Specialty Food Shop

Carrot Walnut Mix
1 cup of grated carrots (can also chop or shred)

1/4 cup of raw walnuts*
1/2 tsp oil
1 tbsp of ground raw sugar or sweetener
1/4 a tsp of each of the following: cinnamon, ginger and clove powder
a pinch of nutmeg
Pancake Batter

1 1/4 cup of pancake mix (Try Enjoy Life or Kinnikinnick)*
1/4 tsp each of cinnamon and ginger powder
a generous pinch of clove and nutmeg powder
1/2 tsp of vanilla extract
2 tbsp of maple syrup
1/3 cup of almond milk (Try Almond Breeze Almond Milk - Original Unsweetened)
*
1 tsp of lemon juice
Yogurt Coconut Cream Frosting

1/4 cup of non dairy yogurt
1/3 cup of coconut cream or cashew cream (Try So Delicious)*
1 tbsp of coconut oil*
1/4 cup of ground raw sugar or sweetner
1/2 tsp of vanilla extract
1 tsp of lemon juice

1/2 tsp of cider vinegar

Directions:
  1. Grate the carrots, or pulse in a blender/food processor to a coarse shred. Pulse the walnuts to small pieces.
  2. In a pan, add oil and heat at medium. Add the carrot walnut mixture and roast for 3 minutes. Add the sugar and spices. Mix and cook for another 4 minutes. Reserve a Tbsp of the mixture to top the pancakes.
  3. In a bowl, whisk the dry ingredients and the pancake mix. Add the spices and mix. Add all the wet ingredients to the dry and mix to combine. Add more water if needed. Keep the batter thicker than usual so it can hold a lot of carrots.
  4. Add the carrot walnut mixture and mix to combine.
  5. Makes 4-5 pancakes. Heat a pan on medium heat. Drizzle a few drops of oil. when the pan is hot, Spread the batter to form same size circles. The batter will be thicker than usual pancake batter, so use a spoon to shape.
  6. Cook 4-6 minutes each side.
  7. Make the frosting: Combine everything under frosting in a bowl. Taste and adjust. Spread a Tablespoon or more of the frosting mixture between each pancake 
  8. Drizzle the frosting on the stacked pancakes or apply evenly with a spatula.
  9. Sprinkle the roasted carrot walnut mixture on top and serve.
  10. Serve pancakes as is with maple syrup, with this yogurt cream frosting, or your favorite cream cheese frosting.

 

Overnight Chocolate Chia Seed Pudding (gluten-free & vegan)

RecipePageImage_ChiaPudding.jpg


     Spring is in the air with this overnight chocolate chia seed pudding now from Minimalist Baker, add
     seasonal fruit to change things up.


Ingredients: * items for sale at Specialty Food Shop

1 1/2 cups (360 ml) Almond Breeze Almond Milk - Original Unsweetened *
1/3 cup (63 g) Prana chia seeds *
1/4 cup (24 g) cacao or unsweetened cocoa powder
2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted if blending)
1/4 tsp sea salt
1/2 tsp ground cinnamon (optional)
1/2 tsp vanilla extract (optional)
Seasonal fruit, granola, and whipped cream for decoration (optional)


Directions:
  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending, sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
  2. Let rest covered in the fridge overnight for at least 3-5 hours (or until it's achieved a pudding-like consistency).
  3. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
  4. Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
  5. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.

 

Chocolate Molten Lava Cakes (gluten-free & vegan)

This 25 minute recipe from Carrots & Flowers is sure to have your loved ones swooning this Valentine's Day.

Ingredients: * items for sale at Specialty Food Shop

Scant cup Bob’s Red Mill Gluten-Free Flour *
1/3 cup unsweetened cocoa powder
3/4 cup apple sauce
3/4 cup Almond Breeze unsweetened almond milk 
*
1 tsp white vinegar
1/2 cup sugar
3 tablespoon melted coconut oil 
*
3/4 tsp vanilla extract
3/4 tsp baking powder 
*
1/4 tablespoon sea salt
1/2 cup Enjoy Life semisweet chocolate chips 
* (melted)
6 squares of Giddy YoYo dark chocolate Raspberry
(flavour optional)
OPTIONAL: cocoa powder, powdered sugar


Directions:

  1. Preheat oven to 400⁰F. Grease 6 ramekins or holes of a muffin pan with coconut oil and dust with cocoa powder. Add the almond milk and vinegar to a large bowl and stir. Set aside for 5 minutes.
  2. Melt the chocolate chips in a saucepan or double boiler over low heat, stirring often. Add the coconut oil, vanilla, sugar, and applesauce to the almond milk and beat with a whisk until the mixture is frothy.
  3. Add cocoa powder, flour, salt, and baking powder. Whisk until the large lumps are gone then stir in melted chocolate chips.
  4. Spoon 1/4 cup of batter into each of the 6 greased ramekins. In each ramekin, gently place a square of dark chocolate into the batter and push down slightly. Evenly divide the remaining batter to cover the chocolate pieces.
  5. Bake at 400⁰F for 13-17 minutes. Cake is ready when the top looks shiny, but not completely wet.
  6. Let the cakes sit for 1-2 minutes, then place a plate on top of a ramekin and flip it over to remove the lava cake.
  7. Dust cakes with cocoa powder or powdered sugar (optional) and serve.

Simple Grain Free Granola (vegan & gluten-free)

This 30 minute grain free granola from Minimalist Baker will have you healthy snacking in no time.


Ingredients: * items for sale at Specialty Food Shop

1/2 cup unsweetened coconut flakes
2 cups of raw almonds 
* (slivered)
1 1/4 cup of raw pecans
1 cup raw walnuts 
*
3 Tbsp of chia seeds *
1 Tbsp of flax seed meal *
2 Tbsp coconut, cane or muscavado sugar
1/4 tsp of sea salt
3 Tbsp of coconut oil 
* or olive oil
1/4 cup + 1Tbsp of maple syrup (or sub agave pr honey if not vegan)
OPTIONAL: 1/4 cup dried blueberries (or other dried fruit)
OPTIONAL: 1/4 cup roasted unsalted sunflower seeds
OPTIONAL: 1 1/2 tsp ground cinnamon


Directions:
  1. Preheat oven to 325 ⁰F and position a rack in the center of the oven.
  2. In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and sea salt.
  3. In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add dried blueberries and roasted sunflower seeds and stir.
  5. Increase heat to 340 ⁰F and return to oven for another 5-8 minutes, or until deep golden brown.
  6. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
  7. Once the granola is visibly browned and done cooking (about 25-27 minutes), remove from the oven and let cool completely.
  8. Store in a container with an air-tight seal and it should keep for a few weeks.

Snickerdoodles (vegan, gluten-free & soy-free)

These Snickerdoodles are a delicious classic! This Snickerdoodle recipe from Ohsheglows.com is vegan, gluten-free, and soy-free.

Ingredients:  * items for sale at Specialty Food Shop

Wet ingredients:
1/2 tablespoon ground flax seed + 1 1/2 tablespoons water
1/3 cup cane sugar (see note)
1/4 cup virgin coconut oil, melted
1 teaspoon pure vanilla extract
1/2 tablespoon almond milk * (optional, see directions)


Dry ingredients:
1/2 cup + 1 tablespoon gluten-free oat flour *
1/4 cup + 3 tablespoons almond flour * (not almond meal)
1/4 cup sorghum flour
2 1/2 tablespoons arrowroot powder *
1/2 teaspoon baking soda *
1/4 teaspoon cream of tartar
1/4 teaspoon fine grain sea salt
Pinch of cinnamon
 
Cinnamon sugar topping:
1 tablespoon cane sugar
1 teaspoon cinnamon

Directions:

  1. Preheat oven to 375⁰F and line a baking sheet with parchment paper. In a small bowl or mug, mix the flax and water to make the flax egg. Set aside.
  2. In a medium sized bowl stir together the sugar, melted coconut oil, and vanilla until incorporated. Add in the flax egg and stir until combined.
  3. In another bowl, whisk the dry ingredients together (oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and pinch of cinnamon). Add the wet mixture to the dry mixture and stir well. The dough will be very dry at first, but it will come together if you get in there with your hands and knead it a few times. Add the optional almond milk if your dough is too dry. You need to be able to form balls of the dough without it cracking, but you don't want it super wet either (or it will spread out too much when baking).
  4. Mix the cinnamon and sugar together in a small bowl. Take about 1.5 tablespoons of dough and roll into a ball. Roll in cinnamon sugar and place on baking sheet at least a couple inches apart. Repeat for the rest.
  5. Bake for 10-11 minutes. (I baked for 10 minutes and the edges were slightly crispy after cooling.) For a soft cookie, bake less time. For a crispy cookie bake longer. Cool for about 3 minutes on the baking sheet and then transfer to a cooling rack until completely cool.

 

Enjoy Life Blondies (gluten-free & allergen-free)

From Enjoy Life Foods delicious, rich, golden blondies. These blondies are a made extra special with Enjoy Life semi-sweet chocolate mega chunks. 
 

Ingredients:  * items for sale at Specialty Food Shop

1 C. + 1 T. Enjoy Life Foods All-Purpose Flour Mix *
¼ t. xanthan gum
½ t. baking soda *
¼ t. gluten-free baking powder *
½ t. salt
⅓ C. grape seed oil
1 T. vanilla extract
Flax gel (⅓ C. warm water + 2 T. finely ground flax)
1 C. golden brown sugar, packed firmly
1 C. Enjoy Life Foods Semi-Sweet Chocolate Mega Chunks *
 

Directions:

  1. Preheat oven to 350°.
  2. Prepare a 9” square baking pan with parchment or non-stick spray. Set aside.
  3. In a small bowl, combine flour, xanthan gum, baking soda, baking powder and salt.
  4. In a separate medium bowl, combine oil, vanilla extract and flax gel. Add brown sugar and mix until uniform.
  5. Combine flour mixture with wet ingredients and mix until well combined. Stir in Mega Chunks.
  6. Pour batter into prepared pan and bake for 20-22 minutes, until golden brown. Cool then cut and serve.
Makes 12-16 servings.
 

Classic Chocolate Chip Cookies (gluten free)

From Bob’s Red Mill a holiday favourite.  Classic chocolate chip cookies your guests will never guess are gluten free.
 

Ingredients: * items for sale at Specialty Food Shop

2-1/4 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour *
1 tsp Bob's Red Mill Baking Soda *
1 tsp Salt
1 cup (2 sticks) Butter, softened
3/4 cup Sugar
3/4 cup packed Brown Sugar
1 tsp Vanilla Extract
2 large Eggs
2 cups Chocolate Chips 
1 cup Walnuts * , chopped (optional)
 

Directions:

  1. Preheat oven to 375° F.
  2. Mix flour, baking soda and salt in small bowl. Set aside.
  3. Beat butter, sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and beat until well-blended. Stir in chocolate chips and nuts.
  4. Roll dough into balls, about two tablespoons each. Place 2 inches apart on ungreased baking sheets.
  5. Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely. Makes 36 cookies in total.