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Join us on October 29th & 30th for a Happy Healthy Halloween Celebration!

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Exceptional desserts, freshly baked for you!

SPOI SPOM

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September Dessert Menu

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All of our baked goods are vegan & made in house with organic ingredients! Flavors change daily.
(gf= gluten-free, sf=soy-free)

Monday:
Chocolate Mousse Cups w. Housemade Coco Whip (gf)
Chocolate Truffle (gf)
Peanut Butter Shortbread Cookies
Raw Fruit & Nut Bars (sf/gf)
Chocolate Chip Bars

Tuesday:
Brownies (gf)
Chocolate Truffle (gf)
Peanut Butter Shortbread Cookies
Peanut Butter Pretzel Cups (gf)
Chocolate Chip Bars

Wednesday:
Seasonal Layer Cake(gf/sf)
Chocolate Truffle (gf)
Sesame Lime Cookies (sf)
Chocolate Chip Bars

Thursday:
Brownies (gf)

Chocolate Hazelnut Cupcakes (gf/sf)
Chocolate Truffle (gf)
Sesame Lime Cookies (sf)
Raw Fruit & Nut Bar (gf/sf)
Seasonal Foccaccia Bread
Chocolate Chip Bar

Friday:

Brownies (gf)
Chocolate Truffles (gf)
SaNoNos (vegan version of a samoa) (sf)
Lemon Meringue Tartlets (gf/sf)
Chocolate Chip Bar

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Sweet Summer Recipes: Vegan Strawberry-Rhubarb Crisp

It’s time for another recipe that takes advantage of summer’s amazing berry bounty! This crisp comes together quickly and has great flavor from the sweet strawberries and tangy rhubarb. Give it a try and let us know what you think!

photo-30Ingredients:

Filling

1 pint organic strawberries, sliced

1/2 cup organic rhubarb, diced

1/4 cup coconut sugar

1/2 tsp. lemon zest

1 Tbsp. cornstarch

1 tsp. vanilla extract

Topping

1/3 cup whole wheat pastry flour

1/3 cup coconut sugar

1/8 tsp. sea salt

1/2 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. ginger powder

1/4 tsp. cardamom powder

3 Tbsp. earth balance buttery spread

1/3 cup rolled oats

Directions: Preheat oven to 350 degrees, and lightly oil an 8 x 8 in. baking pan. Combine all filling ingredients in a bowl and set aside. In a food processor, put all topping ingredients EXCEPT rolled oats and pulse until it is the size of peas. Add rolled oats and pulse 2-3 more times just to combine with the mixture. Put filling in oiled baking pan and evenly distribute topping on top.  Put in the oven and bake for 35 minutes. Let sit for 5-10 minutes before serving. Tastes great with a scoop of regular or non-dairy ice cream of your choice!

 

Categories: Recipes

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Sweet Summer Recipes: Vegan Strawberry Shortcake

berriesIt’s that time of the year again when strawberries are sweet and juicy and minimizing time is the kitchen is essential because it’s just so beautiful outside! This recipe is quick to pull together and less than 30 minutes in the kitchen will get you the perfect summer dessert.

We were so excited to use So Delicious’s new CocoWhip as a topping and it did not disappoint! It’s a sweet, light, creamy vegan topping made from coconut milk, and it really works perfectly here (if you can resist eating the entire tub with a spoon). You could also use regular old whipped cream for a non-vegan variety, or whip up your own coconut cream.

Ingredients:

1 lb fresh, organic strawberries, sliced (we’ve got Driscolls right now and they are perfect!)

1 container So Delicious Cocowhip whipped topping

Biscuits:

1 1/2 c whole wheat pastry flour

3 t. baking powder

1/4 c coconut palm sugar + 1 T for sprinkling on top of the biscuits (optional)

pinch sea salt

1/2 c earth balance organic whipped buttery spread

1/2 c unsweetened  soymilk + 1t vanilla extract mixed in biscuit

–Preheat oven to 350. Put all dry ingredients in a bowl and mix together. Add the earth balance and mix together with a pastry blender or a fork until it is incorporated and the mixture is about the size of peas. Add in the soymilk and vanilla mixture and combine until just mixed. Drop by the tablespoon full onto a parchment lined baking sheet (you should get about 10) and sprinkle the optional sugar on top of the biscuits. Bake for 18 minutes until they have browned.

To assemble the shortcake, put 1-2 biscuits in a bowl, top with about 1/3 c sliced strawberries and a few tablespoons of Cocowhip. Enjoy!

 

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