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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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3 Ingredient Almond Shortbread Cookies
Super easy, lightly sweetened almond flour shortbread cookies, made with actually 3 ingredients: almond flour, maple syrup and coconut oil. You COULD add one more ingredient, and make these jam thumbprints, OR dip or drizzle them in melted dark chocolate after baking to bring them to another level. But they’re perfectly simple & delicious as is (and great with tea!). Enjoy!! Ingredients: 1 cup (121g) almond flour 2 tbsp maple syrup 2 tbsp coconut oil Instructions: Combine, s
Aug 31
Chocolate Almond Ice Cream Bars
Easy No-Churn & Vegan! Whether you call them Magnums, Hagen Dazs Bars or simply Chocolate Dipped Almond Ice Cream Bars, they are super easy to make at home, and dairy-free/vegan & refined sugar-free. This no churn vanilla ice cream is based on my homemade 3-ingredient coconut whip cream (ADD VIDEO LINK HERE) except we’ve amped up the flavour, since flavours become muted when things are frozen. We whip everything together until fluffy then freeze to create our creamy vanilla c
Aug 29
(Stabilized) Coconut Whipped Cream
A super simple & easy homemade whip cream, made with a can of coconut milk, some maple syrup & vanilla. It makes a great fluffy whip cream to top your favourite desserts. We also have 2 ways you can use to stabilize it, to make it thicker & more pipeable!! But these are optional. You CAN also make this a day ahead and chill overnight for a thicker whip cream WITHOUT a stabilizer. One stabilizer I haven’t nailed down yet is using agar agar, so if you’ve had success with that w
Aug 25
Olive Oil Chocolate Chip Cookies
POV: you want a cookie BUT you’re gluten-free AND can’t eat butter OR coconut oil… These almond flour based chocolate chip cookies use olive oil instead! Choose an olive oil that you LOVE the flavour of - the taste will come through in your final cookie. I used a medium intensity olive oil and it pairs so well with the almond flour, the dark chocolate chips and the flaky salt. Ingredients 1 egg 3/4 cup coconut sugar (or granulated sweetener of choice) 1/2 cup olive oil 2 tsp
Aug 19
Almond Raspberry Bakewell Cake | Gluten & Dairy-Free
I made my friend her dream wedding cake flavour for her "groom cake” - raspberry & almond, inspired by the Bakewell tart (her fav dessert). I made her a gluten-free almond cake, brushed with a raspberry simple syrup, almond frangipane layered with a homemade raspberry jam, all wrapped in the fluffiest, most luxurious dairy free french buttercream. It was sooooo good!! But what she doesn’t know is that I secretly made her a mini cake too, for her to freeze as her one year anni
Aug 18
Magic Cookies 🍪✨ gluten-free & vegan
These cookies have all the flavours of a classic Magic Seven Layer Bar, but in cookie form—and WAAAAAYYYY easier to make. They remind me of my Kind Bar Cookies (but also way easier - one bowl, no drizzling with chocolate - yet equally chewy, hearty & delicious). Give ‘em a try and you’ll see why everyone is loving them! Enjoy! Makes 15-16 cookies, if using 1/3 cup scoops Ingredients • 1 cup almonds, rough chopped • ½ cup pecans or walnuts, rough chopped • ½ cup gluten-free
Aug 17
Cookie Monster Protein Ice Cream
🩵🍪🍦(with or without a Ninja Creami!) A dairy-free, plant-based version the viral Cookie Monster Protein Ice Cream with home made protein cookie dough balls for added protein. No cottage cheese here!! Feel free to swap the cookie dough for store-bought chocolate chip cookies for an even easier (but lower protein) version. Blue Vanilla Protein Ice Cream 🩵🍦Ingredients 1 cup canned full fat coconut milk 1/2 cup almond milk 1/4 cup maple syrup 1 scoop vegan protein powder (*s
Aug 15
Chocolate Chip Cookie Bars
Let’s make gluten free & vegan, almond flour chocolate chip cookie bars! If you’ve ever had cookies from my bakery - these cookie bars are somewhere between my sweet & salty and my classic choc chip, but pressed into a pan instead of scooped! A mix of maple syrup for chew & coconut sugar for depth. Studded with dark chocolate chips, and topped with flakey sea salt. Yum!! 8×8-inch pan Ingredients 2 cups or 212g almond flour 3 tbsp or 18g coconut flour 1/2 tsp baking soda 1/2 t
Aug 12
Healthy Mango Sorbet Bars
Inspired by the mango sorbet bars at Costco that my kids love. While I appreciate that the first ingredient is actually mango purée, at $17 for a box of 12 bars, it seemed silly not to make our own. A big bag of frozen mango costs about the same (or less!), it's already peeled and pitted, and it's frozen at peak ripeness. Best of all, these homemade bars couldn't be easier. Ingredients 3 cups (420g) frozen mango, thawed slightly 1 tbsp lemon juice Pinch of sea salt Optional:
Aug 10
Fudgy Gluten-Free Zucchini Brownies
My original zucchini brownies (from last summer) are a great healthier option, but I wanted something much more decadent. These ultra fudgey chocolate brownies are rich, gooey, loaded with chocolate chips, and perfect with a scoop of dairy-free ice cream & warm fudge sauce. 🍫🥒 This one took me a few tries to get them perfectly fudgey & not soggy from all the zucchini moisture! The trick is to finely shred the zucchini (use the small side of your box grater), then squeeze ou
Aug 6
Healthy Butterfinger Bars
Homemade gluten-free, vegan, better-for-you butterfingers, with a crunchy peanut butter cornflake filling. The trick is cooking the syrup mixture to create the classic chewy-candy-ness texture in the filling. Coated in a dark chocolate. Try to eat just one!! Filling ¾ cup natural peanut butter or almond butter ⅓ cup maple syrup 1 tbsp coconut sugar 1 tsp vanilla ¼ tsp salt 2¼ cups gluten-free cornflakes, lightly crushed (half flakes, half crumbs) Coating 1 cup dairy-free choc
Aug 5
Chocolate-Dipped Strawberry Popsicles
If you love chocolate-covered strawberries, you are going to LOVE these popsicles! A bright, creamy strawberry popsicle dipped in a thin, crackly chocolate shell. 🍓🍫 They're made with just a handful of simple ingredients and taste like a frozen chocolate-dipped strawberry on a stick. Naturally dairy-free, vegan, and easy to make, they're the perfect summer treat! Makes 6–8 popsicles Strawberry Popsicles 3 cups fresh or frozen strawberries 1/3 cup full-fat coconut milk 2–4
Aug 3
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
Jul 30
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:
Jul 30
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
Jul 28
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
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
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