French Toast Cupcakes from Bunner's Bake Shop on She Let Them Eat Cake.Com #gfree #vegan


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One of our favorite places in the world is Bunner’s Bake Shop in Toronto, Ontario. You can read about our first road-trip to Bunner’s right here.

Over the past two years I’ve gotten to know Ashley Wittig, the co-owner, from our visits to the bakery (the kids love visiting Bunner’s when we’re in Toronto, we’ve been known to drive there just to visit the bake shop). I’ve also met her at a few gluten-free events (like Veg Fest and The Gluten Free Garage).

I really admire Ashley. She is a hard-working woman who is following her heart, pursuing her passion, and making the world a better place while doing so.

What’s not to love?

Every time we visit Bunner’s, Ashley is covered in flour, but smiling away while baking up a storm alongside her employees.  I can’t help but have immense respect for that!

Bunners Cookbook Review from She Let Them Eat Cake.Com (and a recipe for their French Toast Cupcakes) #gfree #vegan

I was super pumped when Ashley and her business partner Kevin MacAllister announced they were making a cookbook, and I was not disappointed when I finally got a copy. There are so many great recipes – as evidenced by my picture collage!

Their book Bunner’s Simple & Delicious Gluten-Free Vegan Treats is full of great tips and information about baking gluten-free and vegan goodies. I’ve been baking gluten-free, dairy-free, and egg-free for over five years, it’s not always that easy.

I loved reading Ashley’s tips and tricks almost as much as I loved making the recipes!  I learned so much from Ashley’s words and wisdom (like letting gluten-free batters rise – and not just yeasted batters). And did I mention? The pictures, all of which were shot by Kevin, are totally drool-worthy.

I read the book cover-to-cover and truly felt like I’d just spent a day or two with Ashley in her gluten-free and vegan kitchen.  One day!  In the meantime, I will bake from her book and read it a few more times!

If you love baked goods, have gluten-free kiddies, or just have a thing for good cookbooks, you need to get a copy of this book. I am giving away a copy to one lucky reader so scroll down to enter.

Bunner's Bake Shop Cookbook Review & Recipe for #Gfree #Vegan French Toast Cupcakes on She Let Them Eat

When I brought the book home, Callum insisted we make donuts right away!  We happen to have 4 family birthdays between August 10th and September 2nd. Obviously I made Bunner’s cupcakes for every celebration.  They were all heavenly!  And last week I made the kiddies the Buttermilk Pancakes as a back-to-school breakfast treat.  Easy and delish!

  • Cinnamon Sugar Donuts with Glaze
  • Chocolate Chip Cookies
  • Caramel Cupcakes
  • Chocolate Cupcakes
  • Vanilla Cupcakes
  • French Toast Cupcakes (see below for the recipe)
  • Buttermilk Pancakes

Yes, we have a thing for cupcakes. My favorite recipe (if I had to pick one) is the French Toast Cupcakes.  They are perfectly amazing, and now you can bake them in your kitchen too!

Bunner's French Toast Cupcakes at She Let Them Eat Cake.Com

French Toast Cupcakes

Makes 18 cupcakes

 These were originally meant to be a seasonal treat in the fall and winter, but we got too attached to them to stop making them when spring came, and our customers breathed a huge sigh of relief! Cinnamon cake with a nice big swirl of maple frosting on top and a little sprinkle of cinnamon sugar. I don’t blame everyone for losing their minds over this one.

1 1⁄2 cups Bob’s red Mill garbanzo and fava flour 3⁄4 cup potato starch
1⁄3 cup + 1 tablespoon arrowroot starch
1 tablespoon + 1⁄2 teaspoon ground cinnamon
1 tablespoon gluten-free baking powder
1 1⁄2 teaspoons sea salt
3⁄4 teaspoon xanthan gum
1⁄4 teaspoon baking soda
1 cup agave nectar (I used maple syrup)
3⁄4 cup rice milk (I used homemade cashew milk)
1⁄2 cup + 1 tablespoon unsweetened applesauce
1⁄2 cup canola oil (I used liquefied coconut oil)
2 tablespoons vanilla extract
1 batch maple buttercream frosting (page 235)
(2 batches if using a piping bag for big swirls of frosting)
1⁄4 cup organic sugar

1. Preheat the oven to 325°F. Line 18 muffin cups (you’ll need two 12-cup muffin pans) with paper liners.
2. In a large bowl, sift together the flour, both starches, 1 tablespoon cinnamon, baking powder, salt, xanthan gum, and baking soda. Whisk to combine.
3. In a medium bowl, whisk together the agave nectar, milk, applesauce, oil, and vanilla. add the wet ingredients to the dry ingredients. Using a spatula, mix batter well, then let it sit for about 10 minutes to rise.
4. Pour batter into each liner to about two-thirds full.
5. Bake for 20 to 24 minutes until a knife or toothpick inserted in the centre of a cupcake comes out clean. The cupcakes will be lightly golden on top.
6. Cool completely at room temperature.
7. Combine the sugar with 1⁄2 teaspoon cinnamon.
8. Frost the cupcakes with the maple buttercream (see below for recipe).
9. Sprinkle a little cinnamon sugar on top of each frosted cupcake and serve.

 Maple Buttercream Frosting

The crescendo of our French Toast Cupcake (page 165)! You can also pair this frosting with Ashley’s Delight Cake (page 139) for an amazing cake combo. The maple syrup is optional, though it does add a real maple kick to the frosting. Use a dark amber maple syrup for the most potent flavour.

1⁄2 cup earth Balance Buttery sticks (1 stick), at room temperature
1⁄2 cup earth Balance shortening sticks (1 stick), at room temperature
3 1⁄2 cups organic powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon maple extract (optional)
3 to 5 tablespoons dark maple syrup

1. Using a stand mixer or hand mixer, cream together the butter and shortening until smooth and fluffy.
2. Slowly add the sugar, mixing well.
3. Add the vanilla, maple extract (if using), and then 3 tablespoons maple syrup, adding more as needed to achieve a nice, spreadable consistency.
4. Whip the frosting for several minutes, until fluffy.
5. Use immediately or store in the refrigerator. If refrigerated, bring to room temperature and give it a good turn with a frosting spatula or butter knife before using.

Recipes from Bunner’s: Simple & Delicious Gluten-Free Vegan Treats by Ashley Witting & Kevin MacAllister ©2014. Published by HarperCollins Publishers Ltd. All rights reserved.

Just in case you don’t win the giveaway, or you want your book RIGHT NOW! Click here to get your own copy!

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8 Tips for Packing Awesome Gluten-Free Lunches

by Maggie on September 2, 2014


Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner.

Packing a lunch for your kids can be one of the biggest challenges of the school year. And it doesn’t get any easier if you have gluten, dairy, or egg allergies to consider.

I’ve been packing gluten-free lunches for 3 years and I still find it to be something that requires thought, planning, creativity, and lots of patience.

The other tricky part to packing gluten-free lunches, is packing lunches the night before can result in crumbly gluten-free wraps and sandwiches. Thus, I am usually spending too much time in the kitchen in the morning and we end up rushing off to school to beat the bell!

However, I’m aiming to turn over a new leaf this year. My goals for this year’s gluten-free lunches are:

1. Pack as much as I can the night before;
2. Make sure their lunches are as healthy as reasonably possible;
3. Aim for 80% of their lunch to be eaten at school;
4. Let go of #3 a little and realize kids have a gazillion distractions at school and a small window of time to eat.

As a nutritionist, I truly believe that as lunch-packers we need to provide nutrition that will fuel learning. So what do our kids need to be better learners? They need exactly what their growing bodies need – a diet high in fruits, vegetables, healthy proteins and whole gluten-free grains (if tolerable) – in other words a well balanced real food diet.

Eight tips for packing awesome (and healthy) gluten-free lunches.

1. Load up the lunchbox with your child’s favourite fruits and veggies. Don’t forget to add their favourite dip too. Check out the Dirty Dozen to see which fruits and veggies you should be buying organic.

2. Bring your son/daughter to the health food store or grocery store with you and let them pick some lunch items. Remember, it’s all about balance. Once in a while I will buy some gluten-free processed foods (ie Animal Crackers) for a lunchbox treat.

3. Buy one or two packaged items that you know your kids will like. This is a big one for Callum. He says everyone else’s lunch is store-bought foods (which kinda makes me cringe) and he wishes he had packaged foods in his lunch. Applesauce, gluten-free granola bars , or dairy-free yogurt are good options here.

4. Get a good cookie recipe, one that the entire class will like too – I like to make sure my school-bound baked goodies are nutrient dense and nut-free (see my recipe for Chocolate Chip Cookies using pumpkin seed flour).

5. Make sure the treats, baked goods, and snacks you do send to school are nutrient-dense. Baking with grain-free flours and high protein gluten-free grains will help to balance out the sugar rush and make for better learning (and less tummy aches). I like to use unrefined sugars in my baking too.

6. Incorporate their favorite leftovers into lunches at least once a week. I send a thermos to school with leftover soup, curry, pasta, or rice bowls. If your kids are meat eaters, like mine, make your meats at home so you can skip (or at least limit) the deli meats, which are heavily processed and contain unnecessary ingredients.

7. Skip the juice boxes and send water or smoothies. There’s no nutritional value in juice boxes and our kids simply do not need them. Try Lexie’s flavored water or coconut water if your kids raise a stink about this. Sugars in juice boxes actually take nutrients from our kids and do not provide the kind of hydration they need.

8. Bookend the day by making sure your kids eat a healthy and well-balanced breakfast, after school snack, and dinner. Some kids are just too picky to eat well at school. If that’s your kiddo, breakfast is KEY!

Back-To-School Recipe Round-Ups with Lots of Recipe and Lunchbox Ideas:

Back-To-School Recipe Ideas (Nut-Free & Gluten-Free):

Gluten-Free Falafel Bites from She Let Them Eat Cake

Savory Eats

8 Tips for Packing Awesome #Gfree Lunches from She Let Them Eat Cake.Com @maggiesavage

Cookies, Bars and Treats

8 Tips for Packing Awesome Gluten-Free Lunches from She Let Them Eat Cake.Com

Muffins and Quick Breads

Packing a healthy lunch is essential for learning. There’s no way we can expect our kids to learn on a diet of processed foods, drink boxes, and sugary treats. Even if it takes all year to make this change, I know it’s worth it.

So what do you pack in a healthy gluten-free lunchbox?


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How To Make Cashew Sour Cream

August 18, 2014

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July 24, 2014

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During the first few weeks of this pregnancy my breakfasts consisted of a bowl of fresh berries and a green smoothie. I couldn’t get enough berries. Which I suppose is why I decided to write an eBook featuring strawberries, raspberries, and blueberries! I grew up loving berries. I could hardly wait for strawberry season to […]

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It’s Time to get Berrylicious!

June 16, 2014

I am super excited to share my new eBook with you, Berrylicious 25 New Mouth-Watering Recipes for Enjoying the Summer’s Healthiest Fruits . After a few months of creating, developing, writing, testing, and photographing, it is finally ready! And I hope you love it as much as I do! For the last 10 years I […]

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Vegan and Gluten-Free Falafel Bites

June 9, 2014

Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner. With two kids (and another on the way), a growing blog and business, and a busy entrepreneur for a husband, I am all about easy, healthy, gluten-free dinners. It’s not always that straightforward when it comes […]

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