Gluten Free Plant-based Bakery

In Dessert

Craving a healthy treat? Visit Kelly’s XO in Burlington Ontario

February 1, 2023

You’ve probably thought about being plant-based, having heard of the myriad of healthy benefits it can give you. Also, it doesn’t hurt that incredibly awesome actors like Peter Dinklage, Natalie Portman, and Jared Leto and celebrated personalities like Ellen Degeneres, Martina Navratilova, and Bill Clinton are vegans. The thing is, temptations abound when you happen to be going on a straighter, better path. And you really don’t want to let go of your everyday treats. But depriving yourself of decadent pastries, deliciously sweet cakes, and other heavenly desserts is a thing of the past. Being a vegan these days does not have to mean letting go of precious treats — not when you have got places like this Burlington, Ontario bakery that has won countless awards for its plant-based and gluten-free desserts. Kelly’s ultra popular Burlington bakery, called Kelly’s XO Bake Shoppe, has been making waves with vegans and non-vegans alike.…

In Dessert

Lemon Poppy Seed Loaf

May 14, 2020

Moist and luscious, this is the perfect lemon loaf to accompany a cup of afternoon tea. Be sure to let the loaf cool completely before you drizzle over the glaze. Otherwise, it will all be absorbed completely and you’ll miss out on the sweet-tart surprise. Active time: 20 minutes Total time: 60-70 minutes 1 tablespoon flax meal 1 tablespoon chia seeds 2 cups GF all-purpose flour ¾ cup organic cane sugar ¼ cup Sucanat 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ¾ teaspoon sea salt 3 tablespoons poppy seeds 1 cup almond milk or rice milk 1 teaspoon vanilla extract 1 tablespoon lemon zest 1 tablespoon plus 4 teaspoons lemon juice 2 teaspoons lemon extract ½ cup melted vegan butter 1 cup powdered sugar Preheat the oven to 350°F. Lightly grease a 9- by 5-inch loaf pan. Combine the flax meal and chia seeds with…

In Breakfast

Yummy Vegan Quiche

May 5, 2020

This recipe proves that you can do anything you set your mind to. When our publisher challenged us to create a quiche recipe without animal products, we took up the challenge with gusto. We promise you won’t miss the eggs! For convenience, we would never frown on anyone for using a store-bought piecrust. Try to find a vegan version, please! Active time: 30 minutes Total time: 60 minutes 1 (14 ounce) package firm tofu 2 tablespoons soy or coconut milk creamer ½ cup Cashew Cream (page xxx) 4 tablespoons nutritional yeast 2 tablespoons chick pea flour 1 tablespoon arrowroot starch 1 teaspoon dried parsley 1 teaspoon dried basil ¾ teaspoon turmeric ½ teaspoon sea salt ¼ teaspoon black pepper 1 teaspoon red chili flakes (or more if you like spicy heat) 2 tablespoons olive oil or coconut oil 1 medium yellow onion, diced 2 garlic cloves, minced 1 cup cremini…

In Dessert

Vanilla Buttercream

April 30, 2020

Active time: 10 minutes Total time: 10 minutes ¼ cup vegan butter, softened 1 cup palm shortening 4 ½ cups powdered sugar 2 tablespoons vanilla extract 2 tablespoons almond milk or rice milk In a large mixing bowl, with a hand mixer or a stand mixer with the paddle attachment, blend the vegan butter with the shortening until smooth, for 5 minutes. Add the powdered sugar slowly, ½ cup at a time. Add the vanilla and beat well. If the frosting is too dry, add non-dairy milk 1 teaspoon at a time to reach desired consistency. If you add too much milk and the buttercream gets too soft, sprinkle in another tablespoon of powdered sugar. Makes enough to frost 18 cupcakes or a 9-inch double layer cake

In Dessert

Chocolate Chia Pudding

April 14, 2020

Do you remember tapioca as a kid? Well it was one of our favorites! When we stumbled upon chia pudding, it was life-changing. Perfect for breakfast, dessert, or a light snack, and so versatile, it’s a staple in our kitchen, and ready in under an hour. If you want it extra cold, chill in the fridge for two hours, or longer. Recipe from our Made With Love cookbook. Active time: 5 minutes Total time: 1-2 hours of refrigeration, to chill and thicken 2 cups chilled coconut milk or any non-dairy milk 8 tablespoons chia seeds 1 teaspoon vanilla bean powder or 1 tablespoon organic vanilla extract 5 tablespoons maple syrup OR 6 tablespoons yacon syrup 5 tablespoons raw cacao powder Pinch of sea salt In a small bowl, whisk the coconut milk, chia seeds, vanilla, syrup, cacao powder and sea salt. Cover and refrigerate for 2 hours. Makes 4 servings Variations:…

In Dessert

Chocolate Chip Cookies

March 10, 2020

This is another classic recipe that’s improved by the addition of vegan ingredients instead of dairy and eggs. Coconut oil provides a subtle natural sweetness and a wonderfully rich feel when you take a bite. Can’t beat the versatility either: use whatever flour you have on hand: oat, sorghum or quinoa flours will all work well with GF all-purpose flour. Active time: 18 minutes Total time: 38-40 minutes 2 tablespoons flax meal 1 cup GF all-purpose flour ½ cup oat flour ½ cup sorghum flour 1 teaspoon baking soda ½ teaspoon xanthan gum 1/4 teaspoon sea salt 2/3 cup melted coconut oil 2 tablespoons vegan butter 1 ¼ cups Sucanat ¼ cup organic cane sugar 2 teaspoons vanilla extract 1 cup chocolate chips Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Combine the flax meal with 4 tablespoons of water and set aside to thicken. In…

In Main Course

Tempeh Reuben

February 11, 2020

This sandwich was created to satisfy Kelly’s husband’s love of the classic deli favourite. He missed this comfort food sandwich when he went to an entirely plant-based diet. It was Kelly’s mission to try to recreate this sandwich without any meat or dairy. Mission accomplished! Active Time: 10 minutes Total Time: 30 minutes For the marinade: 1/8 cup beet juice ¼ cup pickling or sauerkraut juice 2 tablespoons olive oil 1/8 teaspoon minced garlic ½ lemon, juiced For the Russian dressing: ½ cup Vegenaise or Mayo ¼ cup organic ketchup 2 tablespoons finely diced dill pickles 1 teaspoon finely diced red onion ¼ teaspoon garlic powder 1/8 teaspoon organic brown mustard 1 (8 ounce) package tempeh 2 tablespoons olive oil 8 slices GF bread 1 cup sauerkraut, drained ½ cup non-dairy shredded cheddar Make the marinade: Place the beet juice, pickling juice, olive oil, garlic and lemon juice…

In Sides

VEGAN Gluten-Free STUFFING

October 1, 2016

What are the holidays without STUFFING?! Please don’t make this just for your ‘special’ guests (that are on restrictive allergy-friendly diets). This is a recipe for EVERYONE to enjoy because it is gluten-free and vegan and that means no wheat, gluten, dairy, chicken stock or butter (high cholesterol causing ingredient).You’ll love this recipe. Make a ton of it, as I’m certain it will be the main course. Vegan & Gluten-Free Stuffing Ingredients: 11 cups of fresh or stale gluten-free and vegan ½” bread cubes (I use a Quinoa bread from Thornbury Bakery) 2 Tbsp + 1 Tbsp olive oil (go for a good quality brand) 1 Tbsp melted Earth Balance – I choose Soy-Free 1 Tbsp fresh garlic, minced 1 cup organic onion, finely chopped 1 ½ cups organic celery, finely chopped ½ cup fresh parsley, finely chopped 1/4 cup fresh thyme, chopped finely 1 tsp dry rubbed sage 1 tsp dried…

In Blog

What does it mean to be “Gluten-Free”?

October 24, 2013

What does it mean to be Gluten-Free? It’s estimated that 1 in 133 Canadians or 250,000 people have celiac disease (and it’s growing) and approximately 3 million Americans. It’s a lifelong, genetically based disorder that occurs when gluten – a protein found in wheat, rye and barley – triggers an abnormal immune response that damages the lining of the small intestine interfering with the absorption of vital nutrients. It can be painful and debilitating. Symptoms can include anemia, diarrhea, arthritis, intense abdominal pain, weight loss and, in children, delayed growth. But most people have symptoms that are subtler, such as bloating, excess gas or fatigue. People who have gluten ‘sensitivity’ will also benefit from a gluten-free diet. These people test negative for celiac disease but react poorly to gluten and may report abdominal pain, headaches, irritability, depression and chronic fatigue. There’s no evidence, however, that following a gluten-free diet will…