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Bakery Blog & Recipes
Welcome to The OTHER Side of Mindful BakeHouse
The side for the do-it-yourselfers, the adventurous bakers, and those that live a little too far away to make it to our bakery in person. This is where I post all the fun gluten-free dairy-free things I've been testing/making that aren't official BakeHouse recipes. Most of which we also share on our YouTube Channel, as well as our second instagram account, & TikTok. So if you're like me and you'd rather watch than read, feel free to go follow us on your fav social media app i
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Strawberry Crumble Bars
Did you see my raspberry Linzer recipe earlier this week? This was my first test batch, and used sorghum instead of cassava flour, and also some homemade strawberry chia jam I had in the fridge. It was delicious! But it wasn't quite what I was aiming for. The texture was softer and more cake-like, giving it more of a berry crumble bar vibe than the classic Linzer cookie flavour and texture I was after. It's a great reminder that gluten-free flours all have their own personali
9 hours ago
3-Ingredient Cantaloupe Sorbet
Skip the viral 2-ingredient cantaloupe sorbet hack & do this instead!! It’s less effort, less waste, & so much smoother in texture. Made with just 3 simple ingredients, this easy sorbet lets the fresh cantaloupe flavour shine. Enjoy it straight from the food processor like soft serve, or freeze it briefly for a perfectly scoopable summer treat. 🍈🍨 Ingredients 1/2 medium cantaloupe (about 600g of cantaloupe chunks) 1-2 tbsp maple syrup, to taste 1 tbsp lemon juice Optional:
15 hours ago
Raspberry Jam Linzer Bars
Who says we can't enjoy Linzer cookies year-round? Today is 150 days until Christmas, and we're making Raspberry Jam Linzer Bars—an easier version of the cookies we love during the holidays, using fresh raspberry jam while summer berry season is at its peak. And with less than six months until Christmas, you could even make a batch and freeze them for the holidays. But who are we kidding? I'm eating them all in July and making another batch for Christmas. See you again in 50
2 days ago
Healthy Blueberry Sorbet
Stunning blueberry sorbet, that is so refreshing & easy, and so much better for you than store bought (can you even get blueberry-flavour sorbet?). Here’s how you make it: Ingredients 325g (about 2½–3 cups) frozen blueberries 3 tbsp maple syrup 1 tbsp lemon juice Instructions 1. Let the frozen blueberries sit at room temperature for 5–10 minutes to slightly soften (this helps them blend more easily) 2. Add the blueberries to a food processor/high-speed blender with the maple
Jul 22
Gluten-Free Vegan Oreos/Hydrox Cookies
Makes approximately 16 sandwich cookies (32 wafers) Most gluten-free Oreo recipes are chocolate cookies in disguise. They're soft and crumbly & more like shortbread than a snappy Oreo. Sidebar/Bit of Trivia: Did you know that Oreo cookies were actually inspired by Hydrox cookies? Hydrox debuted in 1908, while Oreo followed in 1912 (by his brother!). Despite often being mistaken for a copycat brand today, Hydrox actually came first! To get a cookie that's closer to real Oreo t
Jul 16
Viral Iced Banana Bread Latte
DF/V ✨🍌☕️ The viral banana bread latte off the secret Starbucks menu, but made at home, better-for-you, and vegan, and oh so good!!! Homemade banana milk itself is super good too & a great refreshing summer drink served over ice. Froth: 1 cup homemade banana milk (see previous post!) 1 tsp coconut sugar (or brown sugar) ¼ tsp cinnamon ½ tsp vanilla Pour over ice Top with espresso Optional/extra: garnish with a sprinkle of cinnamon, some banana slices, or some graham cracker
Jul 12
Homemade Vegan Banana Milk
I made homemade Korean Banana Milk using oat milk, and maple syrup, so I could try the viral Starbucks Banana Bread Latte. The latte was delicious, but I think the homemade banana milk itself is even better & a great refreshing summer drink served over ice!! This recipe will definitely be on repeat for the summer. It’s also a great way to use up those ripe bananas, when you don’t feel like turning on your oven to make banana bread. Makes a little over 4 cups/ 1 liter Ingredie
Jul 12
3-Ingredient Raspberry Sorbet
Let’s make 3 ingredient raspberry sorbet. Add frozen raspberries to a food process0r with maple syrup and lemon juice. Then blend until smooth & creamy. You can enjoy it right away at a soft serve consistency or freeze 20-40 minutes for a scoopable refreshing sorbet. Ingredients 325g (about 2½–3 cups) frozen raspberries 3 tbsp maple syrup 1 tbsp lemon juice Instructions Let the frozen raspberries sit at room temperature for 5–10 minutes to slightly soften (this helps them ble
Jul 7
Cherry Cobbler with Lemon Shortcake Topping
(GF & Vegan) 🍒🍋✨ Makes an 8x8-inch (2-quart) cobbler A juicy cherry filling, topped with tender lemon-scented gluten-free vegan shortcakes. You could also swap the cherries out for blueberries!! 🍋 Lemon Shortcake Topping Ingredients 2¼ cups almond flour ¾ cup tapioca/arrowroot 1 tbsp ground flax 1 tsp baking powder ½ tsp sea salt 1 tsp finely grated lemon zest ½ cup (80g) cold coconut oil, palm shortening, or vegan butter ½ cup cold water 2 tbsp maple syrup (or sub sugar-f
Jul 4
🍌💫 Banana mash hack
Next time you make a recipe that calls for mashed bananas… Give this cutting board hack a try! Instead of chasing bananas around in a bowl trying to mash them, line them up on a cutting board, then mash them with some forks!! I don’t know where I first saw this (I cannot take credit for inventing it), but I haven’t looked back since I tried it (unless there isn’t an appropriate flat surface to mash on 😅🤣). Some of our banana recipes: 🍌Blender banana bread https://youtube.c
Jul 3
Gluten-Free Sourdough Discard Crumpets
Do you already have a gf starter, and want something to use your sourdough discard? Or are you looking for a super easy breakfast idea? I am new to crumpets, but became quickly obsessed (I’ve made these SOOO many times this week…). They’re so quick & easy to stir together with your sourdough discard, and taste like a cross between an English muffin and a pancake. I love these topped with an easy raspberry chia jam that comes together in the same time it takes to make your cru
Jul 1
Easy Raspberry Chia Jam
This super easy chia jam comes together in less time than it takes to make your crumpets!! (Or whatever you’re slathering it on!!). AND if you’re trying to up your fibre (hello fibre-maxing trend!), raspberries are one of the highest fibre berries, PLUS we’ve added fibre-packed chia seeds to thicken the jam. I do this with organic frozen raspberries, but you could swap them for almost any fresh or frozen fruit. Ingredients: 270g (about 2 cups) frozen raspberries 1/4 cup maple
Jul 1
Banana Chocolate Chip Muffins
🍌🍫 Gluten-Free Dairy-Free Oil-Free What’s a recipe you make so often, that you could make it in your sleep? You pretty much have it memorized! Maybe you pull the recipe just to check a few ingredients, or oven time & temperature? For me, it’s these almond flour chocolate chip muffins. They’re requested so often, I can pretty much make them from memory. Sometimes it’s in muffin form, sometimes it’s in loaf form. Sometimes with nuts, sometimes with cocoa powder. But it’s the
Jun 28
Strawberry Shortcake
GF & V 🍓🥥✨ Makes 4 large shortcake wedges These gluten-free & vegan shortcakes are tender & lightly sweet. Serve with juicy macerated strawberries and coconut whipped cream for a classic summer treat. Ingredients 1½ cups almond flour ½ cup tapioca starch 2 tsp ground flax ½ tsp baking powder ⅓ tsp sea salt ⅓ cup (53g) cold coconut oil, palm shortening or vegan butter ⅓ cup cold water 4 tsp maple syrup ½ tsp vanilla Instructions Preheat oven to 350F & line a baking sheet wit
Jun 24
Banana Snack Cake with Cashew Cream Cheese Frosting
A soft almond flour banana cake topped with tangy cashew cream cheese frosting, crunchy walnuts, and a cashew butter caramel drizzle. Gluten-free, dairy-free, grain-free, and perfect for snacking. 🍌✨ Ingredients Banana Cake 3 medium ripe bananas, mashed 3 large eggs ⅓ cup maple syrup 1 tbsp vanilla extract 2 cups (260g) almond flour 3 tbsp coconut flour ¾ tsp baking soda ½ tsp baking powder ½ tsp sea salt 1 tsp cinnamon ¼ tsp nutmeg ½ cup walnuts, chopped Cashew Cream Cheese
Jun 16
Strawberry Rhubarb Sauce
I only had a few stalks of rhubarb left, so a full crumble was off the table. Instead, I turned them into a simple strawberry rhubarb sauce that's sweet, tart & tastes like summer in a spoon! Serve it over your favourite dairy-free/vegan vanilla ice cream, with a handful of crunchy oat-almond crumble on top. This might just be my new favourite way to use up those last few stalks of rhubarb. Enjoy!! Strawberry Rhubarb Dessert Sauce 168g rhubarb, sliced 200g strawberries (fresh
Jun 13
Homemade Vanilla Extract 🎄🍪🥃 200 Days Until Christmas!
This is Episode 2 of our Countdown to Christmas series, where I share a Christmas-themed recipe every 50 days until Christmas Today's recipe is one of my favourite ways to prepare for holiday baking (or holiday gifting!): homemade vanilla extract If you start it today, it'll have plenty of time to mature before Christmas cookie season arrives. Or you can pour it into cute little jars for gifting to friends & family. Either way, future you will thank you! Homemade Vanilla Extr
Jun 8
Double Chocolate Cake Donuts
Happy National Donut Day!! Here’s my gluten-free dairy-free egg-free refined sugar free double chocolate donut recipe for you to celebrate! Or go find one of our other donuts recipes that I have previously shared like pumpkin cinnamon sugar, or lemon blueberry, or go even easier & make some fun donuts holes (no molds required!!). Just search “donut” on our channel or blog. This batch makes 6-7 donuts (I made a double batch in the video) WET INGREDIENTS 5 tbsp maple syrup 2 tb
Jun 5
Homemade Twix Bars
For episode 3 of my Homemade Candy Bars series I’m remaking Twix bars with an almond-coconut shortbread cookie base, an almond butter-date caramel filling, and a dark chocolate coating (from chocolate that my kids & I painstakingly made from scratch from cocao beans - lol, don’t do that! Just use your fav choc chips). Love twix? Feel free to double this batch & make it in an 8x8 pan instead. Don’t want to dip ‘em? Or want to save money on chocolate (it’s SOOO expensive now!!)
Jun 2
UPDATE: Still struggling
UPDATE: It's been a few months, and I am still struggling with the aftermath of all my social accounts being hacked. The worst is that my bakery Facebook page was permanently locked & is still up. So you can message that account, but you will get no response & I cannot post an update. I created a new account when this first happened after it was evident that I would not get my account back, but the new one doesn’t show in Facebook even if you search for it, so no-one is getti
May 28
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