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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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Lemon Poppyseed Loaf
A single batch makes a beautiful poppyseed loaf, or double it & make it as a bundt cake (grease your bundt pan well instead of lining with parchment). Enjoy as is, serve with lemon curd & your favourite berries, or drizzle with a pretty lemon glaze!! Dry 1 1/2 cups (176g) almond flour 1/4 cup (25g) coconut flour 1 tsp baking soda 1/2 tsp sea salt Wet 3 eggs zest from 2 lemons 1/2 cup lemon juice (from 2–3 lemons) 1/3 cup maple syrup 1/4 cup coconut oil, melted 1 tsp vanilla 3
3 days ago
🍋 Vegan Lemon Curd (Maple Syrup Sweetened)
Here’s another recipe for your arsenal of dairy-free basics. It’s quick to whip up and is so fresh & zippy & lovely on cookies, cheesecakes (and as tomorrow’s churro dipping sauce!! shhh!) - you’ll be putting it on everything (or eating it by the spoonful). Ingredients * 1/2 cup fresh lemon juice * 1 tbsp lemon zest * 1/2 cup maple syrup * 1/3 cup full-fat coconut cream (thick part off the top of a can that has been chilled) * 2 tbsp tapioca starch * Pinch of salt * 1 tbsp co
May 4
No-Bake Lemon Cheesecake | Gluten Free, Dairy-Free, Vegan-Option
This cashew-based “cheesecake” is one of the easiest cheesecakes to make. The based gets blitzed in a food processor, the filling goes in the blender, then top it with your favourite fruit, jam, or in this case a fresh & zippy homemade lemon curd! NOTE: if you can’t eat cashews you can swap out cashews for another nut - macadamia nuts work really well here too. INGREDIENTS Crust: 1/2 cup pecans 1/2 cup almond flour 4 medjool dates, pitted 1 tbsp coconut oil, melted pinch of s
May 3
Lemon Raspberry Pavlovas
Yesterday we showed you how to make maple lemon curd, so today we’re making pavlovas with the 3 leftover egg whites. These pillowy maple pavlovas are crunchy on the outside, and perfectly chewy & marshmallowy on the inside. Topped with a bright & cheery lemon curd, and raspberry sauce. But you could also top them with coconut whip cream and/or fresh or freeze dried berries. Ingredients 3 large egg whites (room temp) pinch of salt 2/3 cup maple sugar (finely blended) 1 tsp pot
May 2
Lemon Curd 🍋 Maple Syrup Sweetened & Dairy-Free | Day 8 Lemon Series
Smooth & creamy, yet dairy-free AND sweetened with maple syrup instead of white sugar. This lemon curd is so delicious, you’re going to be spreading it on EVERYTHING. But we’re using it to fill maple sugar pavlovas (watch for that video soon!) If you cannot eat eggs, please check out our vegan lemon curd posted with our Day 1 lemon curd cookies here: https://youtube.com/shorts/CiAAZsHysBk Ingredients: 6 tbsp fresh lemon juice (about 2-3 lemons) 1/2 cup maple syrup or honey 3
May 1
Cookie Dough Brownies - GF & DF
I am interrupting my lemon series to bring you something chocolately, with these cookie dough layered brownies. We start with my trusty almond flour brownies, and while they’re baking, make a cookie dough layer (that you can protein boost if you like), topped with a fudgey chocolate layer, and possibly some flakey sea salt - or leave it off. Chill until the chocolate layer is set, then slice & enjoy!! Brownie Layer: 1 egg 1/2 cup coconut sugar or brown sugar sub of choice 1/4
Apr 28
Lemon Blueberry Donuts | Gluten-free & Vegan
Soft & cakey, yet incredibly moist, baked lemon donuts, with pockets of blueberries through-out, topped with a bright blueberry-lemon glaze. These are gluten-free, grain-free, egg-free & dairy-free and are refined-sugar free if you use the maple syrup glaze variation below. Enjoy! Donuts 1 1/2 cups almond flour zest from 1 lemon 2/3 cup tapioca/arrowroot starch 1 tsp baking soda 1/8 tsp salt 1/4 cup maple syrup 2 tbsp applesauce 3 tbsp avocado/olive oil 2 tbsp fresh lemon jui
Apr 27
Strawberry Lemonade Popsicles | Day 6 of lemon recipes
Perfectly refreshing summer treat balancing sweet strawberries & zingy lemonade in popsicle form. This is on repeat at my house in the warm weather - they’re my daughter’s favourite (she actually helped develop this recipe for our bakery). It also works amazing in the Ninja Creami as a frozen strawberry lemonade - see note below recipe. INGREDIENTS -4 oz (115g) fresh or frozen strawberries -5 tbsp honey (you can sub maple syrup but it will be more icy) -1/2 tsp vanilla* -6 tb
Apr 26
Soft & Chewy Glazed Lemon Cookies 🍋 gluten-free & vegan
If you love lemon, you’re going to love these perfectly soft & chewy almond-flour based lemon cookies, topped with a lemony glaze. Simply combine in one bowl, scoop & bake, then top with one of two glaze options below. * 2 cups almond flour * Zest from one lemon * 1 1/2 tbsp tapioca starch (you can swap for another starch like arrowroot, cornstarch, potato starch, or just leave out if you like, but it will change the texture a bit) * 1/4 tsp baking soda * 1/8 tsp salt * 1/4 c
Apr 23
Lemon Olive Oil Cake MELTS in Your Mouth (No Flour, No Refined Sugar)
This might just be my favourite lemon recipe! It’s fluffy and soft, yet moist and so lemony, yet well balanced with the sweet glaze. TBH I keep going to the fridge and taking yet another bite as I edited the recipe video together, lol. You can watch that here: https://youtube.com/shorts/lloayY32ves?si=ylN-A73aFWjNEBcV If I’ve convinced you, here’s how you make it: 🍋 Lemon Olive Oil Cake Ingredients Wet 2 large eggs (room temp) 1/4 cup (60 ml) olive oil 1/3 cup (80 ml) maple
Apr 20
Pringle Toffee Crunch/Bark/Christmas Crack
I don’t know who needs to hear this but TODAY is 250 days until Christmas. Starting today I’m posting a Christmas recipe every 50 days to count down to Christmas. So here we are, I thought it would be fun to riff on the chocolate Pringle hack that is going viral right now, and make pringle xmas crack. Except, Pringles are NOT gluten-free, so we’re using “No Name” brand Pringles-style chips instead. Spread a can of chips on a lined baking sheet, slightly crunch them down, top
Apr 19
5-ingredient Healthier Almond Joy Candy Bars 🥥🍫
Did you know how easy it is to make homemade Bounty/Almond Joy candy bars at home? But also healthier & vegan? It takes just 4-5 ingredients and a few minutes (minus the freeze time). I was planning to do a homemade/better-than-store-bought series with chocolate bars, & was shocked at how sad Almond Joys are these days. Most “chocolate” bars can no longer be legally called chocolate due to their cheap ingredients, and look at that sad almond… So let’s make our own with simple
Apr 18
Lemon Curd Thumbprint Cookies - Updated & Made Mini! (3x the cookies!) 🍪🍋☀️
Yesterday’s lemon thumbprints disappeared too fast & I was asked to make more. SO this time we’re making them minis - it makes 24 tbsp sized minis instead of just 8 larger cookies. I also tweaked the recipe a teeny bit (feel free to use either). I added some tapioca for a smoother dough with less cracking when thumb printing, and a splash of vanilla (cuz vanilla makes everything better!). Other than that, it’s the same recipe, same curd, and same process. Since they’re smalle
Apr 17
Lemon Curd Thumbprint Cookies | Gluten-free & Vegan
With the heatwave over here it felt appropriate to abandon my carrot series for some bright & cheery lemon recipes! ☀️🍋 So here’s lemon recipe 1 & 2 combined in a delicious lemon curd thumbprint cookie that we’ve made without gluten, grains, dairy, eggs or refined sugars. (And watch out they’re kid approved - you may need to hide them in your fridge if you don’t want to share 🙃🙌🏻). 🍪 Lemon Almond Cookie Ingredients 2 cups almond flour 1/4 tsp baking soda 1/8 tsp salt 3 t
Apr 15
Carrot Cake Balls with Coconut Vanilla Shell
This is officially my last carrot recipe for the season. It was over 80F in my little bakery when I made these the other day! My tubs of coconut oil that are usually fully solid were fully liquid. Feels like spring/summer is finally here - is it time for a lemon/citrus series?!? But I’m jumping the gun. These are absolutely addictive no-bake carrot cake truffles. I bet you CAN’T eat just one. (Cuz I ate 6 or 7…) Makes 19 tbsp sized cake truffles 🍰 TRUFFLE CENTRES 6 tbsp waln
Apr 14
Carrot Loaf Cake with Cashew Cream Cheese Frosting
Yes I know Easter is over, but I am still loving everything carrot & I hope you are too! Today I’m making an almond flour based carrot cake loaf, with freshly grated carrots, warming spices (like cinnamon, ginger & cloves), and topped with the creamiest cashew-cream-cheese frosting that I could eat but the tub. (Can’t/don’t do cashews - simply swap for an equal weight almonds or even almond flour). Carrot Loaf Cake Ingredients 1/3 cup (75g) coconut sugar 1/4 cup coconut oi
Apr 13
Homemade Cereal Part 2: Reese Puffs Chocolate Peanut Butter Cereal Balls
Since we just made a cocao puffs recipe, I thought a Reese puffs was a logical next step. I swapped the almond butter to peanut butter, and the cocoa powder for almond flour (or for even more PB flavour use some PB2 powder). Mix, scoop and roll, like before BUT without the cocao powder that helps crisp things up, we bake these a TOUCH longer to get them crunchy like the chocolate ones. Then pour them together & enjoy!! Cinnamon Toast Crunch next?!? 👀 Chocolate Puffs 1/3 cup
Apr 10
Chocolate Mousse “Flower Pot” Cups
Here’s how I made 100 gf/v chocolate mousse “dirt” cups for an easter-themed giveaway last weekend. A rich vegan chocolate mousse layered with gluten free cookie crumbs and topped like a cute little plant pot! https://youtube.com/shorts/QHEBKdp1POM?feature=share I needed 3 of these (video-sized) batches to get 100 cups, but have given you a scaled down version below so you can make 6-8 of these at home (you could even half it to make just 3-4 if you want even fewer). They’d b
Apr 7
🥕🍪 Carrot Cake Cookie | GF & V
These almond flour based carrot cake cookies are always a hit at Easter at my bakery. There’s soft-baked, deliciousness, topped with cute buttercream carrots. And while I can’t share our special vegan buttercream recipe, I will share the cookie recipe, as well as a few suggestions for alternate toppings. These are gf, df, vegan, and ref - but you can sub the coconut sugar out for cane sugar or a sugar substitute if you like. Not a fan of pecans - leave them out, or swap them
Apr 5
Healthy Cocoa Puffs Chocolate Cereal Balls
Ingredients 2/3 cup almond flour 2 tbsp cocoa powder 2 tbsp coconut sugar 1/4 tsp baking soda pinch of salt 2 tbsp almond butter 2 tbsp maple syrup 2 tbsp water/milk of choice 1/2 tsp vanilla Instructions Mix all dry ingredients Add wet ingredients & mix until combined Roll into small cereal sized balls (1/4 tsp scoops is perfect!) & place on a parchment-lined baking tray Bake at 325F for 10–12 min, then let cool completely. They crisp up as they cool. Add to a bowl with milk
Mar 25
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