Bunner's Bake Shop Cookbook: Simple & Delicious Gluten-free Vegan Treats by Ashley Wittig and Kevin MacAllister

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  • Hannaha100 on November 15, 2020

    Cream cheese frosting: made to go with Erin McKenna carrot cupcakes. Used Violife cream cheese. I didn't want to open a tin of coconut milk for such a tiny amount so used some rice milk instead, which was no doubt thinner. It ended up being a touch too runny. I thought this was ok but I've made better before.

  • Hannaha100 on October 14, 2020

    Vanilla cupcakes: 1/3 of a batch made 5 cupcakes. I used apple and pear puree because that's what I had and chickpea flour rather than garbanzo-fava. The cake mixture tasted so awful that I thought the flour had gone rancid. However, they rose beautifully (domed top) and made a light and airy but slightly savoury tasting cake. Lovely texture, not bad mouthfeel. Very slight aftertaste? Baked in about 22 minutes on 160C. DH liked these more than I did but everyone ate them. DH also commented that this might make a good muffin base as slightly denser than a normal cupcake. Chickpea flour seems to have potential. This recipe looks similar to the Erin McKenna (Babycakes) recipe, which I may try next. ETA I've since learned that chickpea flour makes all batter taste awful but should be fine cooked!

  • Hannaha100 on May 29, 2020

    Gingerbread-carrot muffins: delicious! So glad I tried them. Whole family enjoyed. I used rice milk which may not have been ideal because it has a watery consistency. They didn't raise as much as expected but had a lovely moist crumb and great mouthfeel. Made a half batch and it was exactly 6. 1 average sized carrot was enough. Turned the heat down by 20C to 185C timing pretty spot on.

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  • ISBN 10 1443432407
  • ISBN 13 9781443432405
  • Published Apr 15 2014
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Collins Publishers
  • Imprint Collins Publishers

Publishers Text

Just a few years ago, the idea that a gluten-free, vegan bakery could be voted best dessert shop in Toronto might have been shocking. But in three short years, Bunner's Bake Shop has taken Toronto by storm with their delectable takes on traditional bakery favourites made with non-traditional ingredients.

Ashley Wittig had been a lifelong baker before she went vegan in 2008, and she was determined that dropping eggs and butter wasn't going to keep her from enjoying her much loved, home-baked treats. So she stationed herself in her kitchen to recreate her favourite cookies, muffins and cupcakes without skimping on taste or texture, all while skipping gluten, dairy, egg and soy. She experimented and tested until each recipe was perfect-the cookies were chewy, the muffins perfectly moist and tender and the cupcakes light as air. Together with her partner, Kevin MacAllister, they started selling her treats at farmers' markets on the weekend. The reaction was so positive that they quickly decided to open a full-time bakery dedicated to this unserved niche, and Bunner's Bake Shop was born.

With numerous awards under their apron ties, Bunner's is ready to share their delicious recipes with the whole country. Now anyone, anywhere can bake their signature cinnamon buns, frost up a delicious French toast cupcake, slice into a pumpkin cheesecake or serve up an "I-Can't-Believe-It's-Gluten-Free Pizza Crust." With Bunner's Bake Shop, you don't have to apologize for gluten-free and vegan baking-you can stand tall and even show off a bit as you enjoy and share these delectable treats perfect for everyone and every occasion.

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