bakery

rich dark chocolate spread


As a child, I absolutely loved spreading nutella on my toast. These days, I'm more into dark chocolate, as well as natural healthy whole ingredients. I came up with this exquisite silky dark chocolate spread to satisfy my craving:
Recipe: Noir Chocolate Spread

It's perfect for slathering on toast, crackers, rice cakes, or for enjoying with strawberries or other fruit. This sweet decadent raw vegan treat is good for you too: rich in healthy omega-3 flax oil, full of antioxidant-rich cocoa, and sweetened with raw agave syrup.

The bread in the photo is gluten-free quinoa bread from Little Stream Bakery, a superb moist almost-cake-like sourdough bread, my current favorite :-)

today's bites

*Women's Dietary Intake Study Ties Yogurt Consumption To Healthier Body Weights
"Research conducted by The General Mills Bell Institute of Health and Nutrition, Minneapolis, shows women who eat yogurt frequently are less likely to be overweight and more likely to meet their recommended daily intakes of important nutrients, such as calcium and vitamin D."

That sounds great - though I'd like to see the same study done by someone other than a giant processed food-selling corporation...

*Flu shot's vigour diminishes
This year's flu shot "may offer only 40 to 50 per cent protection" - not that it was ever 100%... once again, the virus has mutated.

*Porh Pawh's Bakery Café
70 Adelaide St E Toronto, ON, 416-368-7294
I totally want to check this place out :-)

*Awesome sounding recipe from Chocolate & Zucchini:
Glace aux Deux Figues
oui!

pattycake vegan bakery

There happens to be an organic vegan bakery in Columbus Ohio called pattycake vegan bakery. I'll have to stop in for a spelt fudge brownie next time I'm in town :-)

Panne Rizo

While in Vancouver recently, my lovely sister-in-law bought some gluten-free baked goodies. The tasty treats were from Panne Rizo, a gluten and wheat-free bakery/deli/cafe - especially good for those with a gluten or wheat intolerance (celiac disease).

When tasting gluten-free versions of wheat-based baked goods, there will usually be a difference in texture (more granular) and sometimes flavor.

gluten-free treats from Panne Rizo


We tried three traditional treats - all made with rice flour:

  • Walnut brownies: iced and very sweet - almost as sweet as fudge, very similar to a traditional bakery brownie, great texture
  • Ginger cookies: crunchy and chewy, nice spice blend, slightly granular texture
  • Banana bread: tasty and moist, very similar in taste and texture to a traditional wheat-based banana bread, slightly granular

We also tried the rice bread, and it was surprisingly light and moist.

...so many other tasty nutritious grains, nuts, and seeds to try baking with: Amaranth Shortbread? Chocolate and Chestnut Cake? Bring it on! More on gluten-free goods another time.

Bon weekend :-)