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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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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
19 hours ago
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
2 days ago
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
3 days ago
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
5 days ago
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
6 days ago
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
7 days ago
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
🍁 Chewy Maple Pecan Flapjacks
I was today years old, when I learned that a flapjack is not an always a pancake. To me, it’s another name for a pancake. In the UK, it’s a oat-based snack bar - almost like a chewy granola bar but softer and sweeter. So I had to make some with a Canadian twist - with chewy, maple-y goodness, a buttery crunch from the pecans; for a clean & wholesome treat. Perfect with your afternoon tea. ►3 cups rolled oats (I did a mix of 2 cups sprouted rolled oats & 1 cup instant oats) ►3
Mar 21
2-Ingredient Banana Coconut Macaroons
This is an 2 ingredient recipe I can get behind - Ingredients 1/2 large ripe banana (the other half was too far gone even for banana bread 😅) 1/2-3/4 cup unsweetened shredded coconut Instructions Preheat oven to 350°F (175°C) and line a baking sheet with parchment. In a bowl, mash the banana until smooth . Stir in the shredded coconut until it forms a thick, sticky dough. Scoop tablespoon-sized mounds onto the baking sheet. Press slightly to shape (they don’t spread much).
Mar 16
Epic GF/V Magic Bars
These bars were made to be chopped up and put into Hello Dolly-inspired NYC/Chunky/Mega cookies at my GF/DF bakery. But I just HAD to give them a taste test for quality assurance purposes ;) and I thought you might like the recipe too. I made the base layer from scratch using my homemade graham cracker recipe that you already have, but pressed it into the 8x8 pan instead of rolling them as thin as possible. Next, layer on your fav chocolate chips, some pecans, and finally the
Mar 13
My Naturally Sweetened Caramel Sprinkles
Today I’m showing you how I make the caramel sprinkles for my bakery, that uses natural sweeteners like coconut sugar and maple syrup (no icing sugar here!). For these sprinkles we use powdered coconut sugar, along with tapioca (to act like the cornstarch that would normally be used), and water & vanilla. Then pipe them out, let them dry, and voila!! Homemade coconut sugar sprinkles. We add these on our salted caramel vanilla cupcakes. INGREDIENTS 1 1/4c ground coconut sugar
Mar 7
Healthier Cookie Dough Bark
This no-bake chocolate cookie dough bark is incredibly easy to make and seriously satisfying. Creamy, chocolatey, and perfectly sweet, it hits all the right notes for an afternoon energy boost — made with wholesome ingredients and naturally sweetened. For a higher-protein version, simply swap out ½ cup almond flour for your favourite protein powder, and you’re go to go! Base * 1 cup almond or oat flour * ½ cup (128g) natural almond or peanut butter * 40mL (40g) maple syrup o
Mar 6
5-Ingredient Oat Cookie Energy Balls
These energy bites are a great make-ahead snack to keep on hand. And they taste like an oatmeal cookie! Packed with whole food energy, fibre, and protein to keep you going when you need a quick energy boost (or when hungry kids come home from school!) Ingredients: ► 1 cup gf oats (I used quick cook, but you can also use rolled) ► 1/2 cup ground flax ► 1/2 cup almond butter ► 6 tbsp maple syrup ► 1/2 cup df/v chocolate chips Instructions: Add ingredients to a medium bowl & mix
Mar 4
Chocolate Hazelnut Banana Bread
Banana bread is great!! We LOVE banana bread over here, but let’s make it EVEN better by making it marbled with chocolate hazelnut batter. We start by mixing up our trusty almond-coconut banana bread, then divide the batter in 2 bowls. We keeping some of it vanilla, and add cocoa powder, choc chips & chopped hazelnuts to the rest. Alternate scoops into a loaf pan, and top with more chocolate chips & chopped hazelnuts, then bake, and enjoy!! So pretty & so good! Batter Ingredi
Mar 2
Almond Butter Bars | Gluten-Free, Vegan, No-Bake
These no-bake chocolate almond butter bars are incredibly easy to make and seriously satisfying. Creamy, chocolatey, and perfectly sweet, they hit all the right notes for an afternoon pick-me-up — made with wholesome ingredients and naturally sweetened. Want a higher-protein version? Simply swap out up to ½ cup of the almond flour for your favourite protein powder. That’s my usual go-to — but they’re delicious either way! Base Layer 1 cup almond flour* ½ cup (128g) almond but
Feb 27
Chickpea Blondies from the Today Show 💫😍
I’ve been wanting to try these blondies since I first saw Samah Dada’s recipe - she even got to share her recipe on the Today Show! And says it’s her most popular dessert recipe, and it’s made with CHICKPEAS. Chickpea blondies were really having their moment a year or so ago (remember the Alix Earle viral chickpea blondies?) and I finally made some today, in between batches of naan, and date squares… They’re gluten-free, grain-free, dairy-free, egg-free, refined-sugar-free, a
Feb 25
Shawarma Tofu Rice Bowl
Another delicious (and easy!) tofu recipe, as I try to incorporate more tofu into my life for 2026. Why? At the risk of TMI - tofu has been identified in some health studies as having a positive impact on peri-menopausal symptoms. This nourish bowl was inspired by this video https://youtu.be/MKg_ofp1NOs?si=5X1A-r_o8MXPLUHr by Healthy Foodie PH on YouTube, but I simplified it even more so you can use pre-cooked rice, (since I had a stash in my freezer). So the only real cooki
Feb 24
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