More! Coffee Flour!!

I found another way that I REALLY like coffee flour

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Enter: Coffee Flour Coffee Cake! Available for purchase now in the Yum-bread section! Reminder, that’s not chocolate brown, that’s coffee flour brown. This is not a chocolate bread… but still DELICIOUS!

 

Also… I believe that I promised a coffee flour recipe. So here is the coffee flour morning bar that Nick and I like… but I’m not going to be selling regularly because it’s a little “earthy” (I’ve been told).

Coffee Flour Morning Bar (granola bar esque)

Ingredients:

  • 1 cup almond meal (or you can use oat flour)
  • 1/3 cup coffee flour
  • 1 tablespoon ground flax
  • 3 tablespoon water
  • 1/2 teaspoon salt
  • 1 teaspoon coffee extract
  • 1 teaspoon baking powder
  • 1/4 cup organic brown sugar (can be made with 3 tablespoons maple syrup)
  • 1/2 cup organic creamy peanut butter
  • 1 cup oats
  • 1/2 cup strong coffee
  • 1 cup nuts (I use various such as walnuts, pecans, macadamia)
  • 1 cup mini chocolate chips
  • optional 1 teaspoon of cinnamon

Directions:

  • Mix the flax seed and water first and set aside for about 10 minutes while you prep the rest.
  • Preheat oven to 350 F and grease a 9×13 inch baking pan.
  • Whisk together the almond meal, coffee flour, salt, and baking powder first (and cinnamon if using).  Then add in the brown sugar, peanut butter, coffee extract, flax egg (flax/water mixture), oats and coffee. Stir in nuts and chocolate chips last.
  • Spread into baking pan and bake for 30 minutes, checking at 25 minutes depending on the oven.
  • Let cool completely before cutting into bars and store in airtight container for up to one week (or freeze).

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Give them a try and tell me what you think!!!!!!!! Enjoy!

Stay Delicious,

Lauren

 

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Time Off and Cakes

Hi friends! I took a bit of time off in December from my usual blogs to get some things in order and really focus on my business… but I’m back! Consistency is key and so you’ll be hearing from me a lot more if you want to.

December marked a first of a kind for Baked True North as I did my first 3 cakes for various Christmas events.  I am convinced that I am good at cookies.  I know I am good at doughnuts.  Now I am pretty sure I am going to be good at cakes.  But I have to turn my weakness of attention to detail around in the decorating area.

Here is the first cake I made for Revelation Health‘s Christmas party:

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I took my Spiced Red Wine Yum-Bread and turned it into a chocolate red wine cake with red wine frosting.

I also did 2 cakes for Redeemer North Borough‘s Christmas Eve service.

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The first was a chocolate cake with peanut butter cream frosting and the second was a white cake with buttercream frosting, dyed red and green between each layer. I have to say… my white cake with buttercream was awesome.  I begrudgingly make “desserts” that do not contain chocolate. I think I get this disdain from my dad who is known to get the chocolate syrup out and smother cakes, ice creams, pies, and anything trying to pass as a dessert that doesn’t already contain chocolate.  Don’t even get him started on carrot “cake!”

With all that said, I actually PREFERRED the white cake because it was so good. But the peanut butter cream frosting was a hit and that cake disappeared immediately.

Another recent adventure was the first week in January we spent in Arizona with Nick’s mom. Arizona in winter … meets vacationing while everyone else goes back to work … equals AMAZING. And of course I took the opportunity to bake for my mother-in-law.  I made her a batch of my signature chocolate chip cookies and as a special request for her birthday I made my first full cheesecake!

I wanted to make something elaborate like salted caramel chocolate chip cheesecake or red velvet cheesecake (ya know, something with CHOCOLATE), but seeing as it was my first ever… I decided to honor the cheesecake and go original. I think I know how to make it better next time, but it was GOOD, if you ask me.  No added chocolate either.

And we just overall had a great time in the desert, goofing off, finding cactus species and I ended the week as a red headed trail runner…

LAST, but certainly not least tomorrow (Wednesday, January 11th), Baked True North will have cookies on the shelves of Good L’Oven Cookies new shop! It’s their grand opening and the shop is gorgeous! So check it out… and support your favorite local gluten-free baker (psst, that’s me).

Stay Delicious,

Lauren

Growing Pains

Today was the craft boutique in Monaca. It was a lovely event and we’ll run. It was not the right place for Baked True North.

As I have a tendency to do, I over prepared for this show. I baked dozens of cookies, half dozen yum-breads, 2 dozen doughnuts, put together the most attractive table I could with samples and all! But I suppose I am still learning.

I am actually writing this from my table at the event because it has been so uneventful here. I thought the North Boroughs had a lack of gluten-free products and knowledge, but as one would expect, the further from the city you go, the greater the population who truly seem to be disgusted by the idea of gluten-free. At all my other events, people try the cookies and are buying whether they need it or not because it tastes good. Today people are just looking away like I’m selling a medication or something they don’t need.

Thankfully I stopped myself yesterday from making more. I haven’t rolled out the surprise yet and I decided last minute to scrap the paleo cookies.

But as all learning and growing experiences are, I know what I’ll do differently for next time I’m at a show… And I’ll probably stay out of Monaca for now. It was lovely to meet everyone and I’ll come back whenever you want to order! Haha

Now for the exciting part… Up to 50% off everything I have left over until midnight on Tuesday!

  • Doughnuts $3/half dozen
  • Yum-breads $3/mini loaf
  • Jars of mini chocolate chip cookies $10/jar
  • Pumpkin spice waffle cookies $4/half dozen
  • All large cookies (oktoberfest/pumpkin chocolate chip/signature chocolate chip) $3/each

Email me at bakedtruenorth@gmail.com to order!

Thanks for all of your support as I find the rhythm of business.

Stay delicious,

Lauren

The Gluten-Free Lady

Saturday was the Bellevue House Tour here in the North Boroughs, and I was blessed enough to have the right acquaintances that I could be one of the featured foods at the final reception. The house tour is set up so you travel along a map through Bellevue and visit the most beautiful homes in our area, all decorated for Halloween and fall.  Then the final house, which is actually a gorgeous mansion, hosted a reception where local fooderies brought in some hors d’oeuvres.  1029161605_hdr

I made pumpkin chocolate chip minis, Signature Chocolate Chip minis, and my newest cookie mini: The OKTOBERFEST! This was inspired by the German Chocolate Cake I wrote about at the beginning of the month. It is packed with dark chocolate and enough coconut and pecans that you will definitely remember the last German Chocolate Cake you had. These will probably only be a seasonal cookie, but I have added them to my Options until Christmas.

During the house tour I realized I was affectionately beginning to be known as The Gluten-Free Lady around our town.  That’s kind of awesome.  And you can always tell it’s someone that understands gluten-freedom when they call you that… because a lot of people have said over the past few months, “so, these are the gluten ones?” in reference to my cookies.  Um… no.  No gluten. But what that means is that I get to spread the word about something I am passionate about!

One more thing I wanted to add into this short and random post is that another event is coming up on November 6th.  I’ll be at the 2nd Annual Simply Chic Craft Boutique in Monaca, PA from 10am to 4pm.  It will be a lot of fun and I will have another 2 or 3 items I am going to be rolling out for the event.

  • Cocoa Spiced Wine YUM-Bread: It is as amazing as it sounds.  I had a bunch of friends taste test this one and I got some good feedback and decided to roll it out.  I’ll have some pictures after the event.
  • PALEO Pumpkin Waffle Cookies!!: Paleo mostly means unprocessed, natural, and accessible to primal ancestors (in lay man/Lauren terms). I tested it out at a fellow health-enthusiast’s house last week (picture below) and it was a hit, so  I have added it to my Options as well. I’ll probably write more about paleo eating in the new year, for those interested.
  • SURPRISE – you’ll have to wait and see for this one.
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Paleo Pumpkin Waffle Cookies

So check out the event if you can as I will have a basket or two in a drawing and coupons for all my visitors at the table!

Stay delicious,

Lauren