A Visit to Kelly’s Bake Shoppe

by Maggie on April 24, 2014

Kellys Bake Shoppe Visit

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Pete and I have traveled many distances to find good places to eat – he knows that I love nothing more than checking out local restaurants and bakeries when we’re on road trips. The catch? They’ve got to be gluten-free and veg friendly.

Last month we went to Florida for a little getaway. On our way to the airport we hit up Kelly’s Bake Shoppe and Lettuce Love Café, both in Burlington, Ontario. I had heard about Kelly’s Bake Shoppe and the café many times via social media. Both places were on my must-visit list.

Kellys Bake Shoppe Visit 6-1

Kelly and her daughter Erinn are the dream team behind the bakery and café. Their story is a heartwarming one – a mother and daughter dynamic duo who are making healthy gluten-free and vegan living easier for so many people (their bakery is also nut-free).   When we visited, I was lucky enough to meet Kelly.  It was a bit of a fan-girl moment for me.

Kellys Bake Shoppe Visit 4-1

My kids loved Kelly’s Bake Shoppe.  They had so much trouble narrowing down their selections – we were limited because we were on our way to the airport. In the end they chose donuts and cupcakes!  Of course.

Kellys Bake Shoppe Visit 2


Kellys Bake Shoppe Visit 3

My favourite were the Skinny Cookies – sweetened only with roasted bananas.  Oh my, they were heaven.

Kellys Bake Shoppe Visit 5

And if you make it to Kelly’s, you must slide around the corner and check out Lettuce Love Café – their gluten-free and vegan restaurant.  We had two amazing meals there (one on our way and one on our way home).  The kids even enjoyed their meals, which can sometimes be difficult when we stop at vegan restaurants.  Michael, café manager, took fantastic care of us – his big, bright smile welcomed us both times and he made sure to make us feel like regulars.

Kelly’s Bake Shoppe and Lettuce Love Café are two spots that are definitely worth the drive to Burlington.  We’re about 3 hours away, but I know we’ll be back!  I am dying to get back this Summer for their vegan soft serve ice cream.  Oh yes indeed!



Gluten-Free Raspberry Crumble Cake

by Maggie on April 16, 2014

Raspberry Crumble Cake

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Easter is one of my favorite times of the year. It means Spring has arrived, the sun is shining brighter, and the flowers are getting ready to bloom. What’s not to love?

I also love Easter because for us it usually means a big family brunch, and who doesn’t love a big brunch (breakfast + lunch = heaven)?  I’ll be bringing this cake to our family brunch on Sunday.

As you guys might be able to tell, I am really into oat flour right now. I love that I can make it at home (I just grind it in my blender) and keep any leftovers in the freezer.

Some people with celiac can’t tolerate oats. We buy gluten-free oats and after some trial and error, have found a few brands that Pete can tolerate. If you can’t use oats in this recipe for some reason, try more buckwheat flour.

Here are some of my favorite oat flour subs:

  • Quinoa flour
  • Buckwheat flour
  • Millet flour
  • Almond flour

I find muffin and cookie recipes are pretty forgiving when it comes to making flour substitutions. If you know what kind of batter you’re looking for, it will be easier for you to make confident substitutions. Oats are a little heavier so I generally look for heavier flours to substitute with. And have you noticed? Heavier flours are also more nutrient dense. And you know I’m all about nutrient dense baking.

You can make your own buckwheat flour too, but I’ve been buying Cuisine Soleil’s buckwheat flour and I’m hooked. They have a fabulous line of gluten-free flours so if you can find them locally, make sure you try them out. And if your local health food store doesn’t carry Cuisine Soleil’s, ask them to bring it in! It always works for me.

Raspberry Crumble Cake 2

Gluten-Free Raspberry Crumble Cake

This cake makes a fabulous dessert (top with a dollop of coconut whipped cream), or your friends will love you up if you serve it for tea.  Regardless of the time of day, the world is a better place with this cake in it. 


  • ½ cup coconut oil, room temperature
  • ½ cup coconut sugar
  • 3 tablespoons applesauce
  • 2 teaspoons vanilla
  • ½ cup oat flour
  • ½ cup buckwheat flour
  • ½ cup tapioca flour
  • 3 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon ground chia
  • ½ cup unsweetened non-dairy milk
  • 2 cups frozen raspberries

Crumble Topping

  • 1/3 cup coconut sugar
  • 1/3 cup oat flour
  • ½ teaspoon ground cinnamon
  • 3 tablespoons coconut oil, room temperature

1. Preheat your oven to 350 degrees F. Grease a 9-inch round spring form pan.
2. Cream coconut oil and sugar.
3. Add applesauce and vanilla and beat until well combined.
4. Sift together oat flour, buckwheat flour, tapioca flour, baking powder, sea salt, cinnamon and ground chia.
5. Add alternately with milk until combined. Scrape batter into cake pan and smooth with a spatula.
6. Prepare the crumble topping by combining sugar, flour, and cinnamon in a small bowl. Work in coconut oil with your fingers until thoroughly combined.
7. Sprinkle berries on top of batter and then sprinkle with crumble topping.
8. Bake at 350 degrees for 45-55 minutes – test with a toothpick for doneness.

Whatever your plans and celebrations are this weekend, enjoy the time with your lovely ones. 


Easy Chickpea, Mushroom and Cauliflower Curry

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We just got back from two glorious weeks on the Atlantic Ocean. We did lots of swimming, playing, and exploring. It was a great adventure and I hope to share some of it with you guys, starting with this Easy Chickpea, Mushroom and Cauliflower Curry recipe. Thankfully we had our own kitchen during our stay, […]

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Raspberry Muffin Cakes

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Everything You Need To Start That Cleanse!

March 26, 2014

I am excited to share an exciting new e-book with you today. It was created by one of my favorite bloggers, who also happens to be a fellow Canadian! Most of you probably know Leanne from her beautiful, creative and informative blog Healthful Pursuit. Leanne is a certified holistic nutritionist (she graduated from my school). […]

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Banana Oat Muffins

March 18, 2014

I have always been a huge muffin lover. When I was in Teacher’s College I used to buy a coffee and a muffin (almost as big as my face) at the campus café. It was total heaven on earth. There was another café near my practice teaching school (on the east side of Vancouver) and […]

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6 Tips for Amazing Digestive Health

March 6, 2014

  As most of you know, I am wrapping up my diploma in Natural Nutrition (!!!!).  I’ve learned so much over the past two and a half years; it’s been pretty eye opening, and definitely life-changing. One of the biggest aha moments for me occurred when I was studying digestion.  Pretty much every one of […]

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Dairy-Free Raspberry Frozen Yogurt

February 25, 2014

Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner. My Grandma used to make the best raspberry pies on the face of this earth. I’m sure that’s what sparked my love of raspberries. Alas, a girl can’t eat pies every day (certainly there’s a universe […]

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Chocolate Dipped Power Balls

February 10, 2014

  Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner. Valentine’s Day is just around the corner and this year I really wanted to create something that both my kiddies and my husband would love. We’re pretty big fans of chocolate around here. Granted, the […]

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5 Tips To Help You Kick Your Sugar Habit

January 31, 2014

Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner. In case you missed it, make sure you read my post 5 Reasons to Kick Your Sugar Habit . It just might give you the motivation you need to break up with sugar, for good. I […]

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