Bliss Bakery in Santa Rosa!

Bliss Bakery - Gluten Free Food For The Masses

There's a new bakery in Santa Rosa, CA called Bliss Bakery.  When I heard about a new gluten free, allergy friendly bakery in town I knew I had to try it.  My husband and I decided to stop by while cruising around town doing errands just on the off chance that this bakery had some delicious vegan treats left at 4:55pm.

We pulled up outside of the small bakery, located in little neighborhood in downtown Santa Rosa. When we parked right in front of the door the first thing we noticed was the sign on the door said ''shut'', which we found quaint and dissapointing.  However, we were in luck!  When we looked inside, a short brunette was motioning for us to come in.  We obliged, of course.

It turned out that she was on her way to Wavy Gravy's birthday party and was very excited to get to the festivities. However, she was as friendly and happy as can be to share her baked goods with us.  We took a look around at the small space which still smelled of delicious sweet and savory treats.  She had just a few items left from the day, most of which were vegan that she was saving in a pink cake box almost as if she were waiting for us to arrive. One special treat in the box was a toffee cupcake which she quickly broke in half for my husband and I to try.  It was delicious! We asked for a few in a box to take with us, with the delicious vanilla icing on top of course.

All of Bliss Bakery's goodies are gluten free, most of the treats are vegan and they serve kombucha on tap. Flying Goat coffee and tea is also served throughout the day to accompany the fantastic food.

Overall, I was very pleased with my experience and I highly recommend.  The staff are very accomodating and seem genuinly happy to share the sweetness.  If you're in Santa Rosa, definitely stop by.

707 . 542 . 6000
463 SEBASTOPOL AVE . SANTA ROSA . IN THE SOUTH A ARTS DISTRICT
OPEN THURSDAY - SATURDAY 10 - 5

spring chicks!

Oatmeal Whole Wheat Quick Bread

I vegan-ized this Oatmeal Whole Wheat Quick Bread from a recipe found here. All I can say is WOW! Moist, full of texture, earthy and oh so delicious.

1 cup rolled oats

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon salt (I like salt)



1 ½ Tablespoons agave syrup

1 Tablespoon vegetable oil

1 cup soy milk



1)  Preheat oven to 450F (232C). Grind oatmeal in a food processor or blender.
2)  In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve agave syrup in vegetable oil then stir in the soy milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.

Peanut Butter Muffins

Ok - this isn't the best picture...but you'll get the idea.  DELISH~!

I have a new found love for this peanut butter muffin recipe which happened by mistake. I was scouring the internet looking for a recipe for peanut butter bread…there aren’t that many. Don’t ask me why I was so fixated on finding a recipe for such a thing, I just get it in my head sometimes and I can’t let it go. I found this recipe and decided to veganize it. And then I realized that I had misplaced my bread pan… So it became a muffin recipe!

1 Tablespoon ground flax meal (heaping)
3 Tablespoons non-dairy milk (I used Rice Dream Horchata)


1 ½ cups all-purpose flour
1 cup oats
1 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
¾ cup peanut butter



1 cup non-dairy milk (I used Rice Dream Horchata)
1 teaspoon vanilla



1) Heat your oven to 350F (177C) and line your muffin tins. Mix the flax and horchata in a small bowl and let gel up.



2) Grind the oats in a food processor (I used the Magic Bullet), or use quick cooking oats. In a medium mixing bowl combine the flour, oats, sugar, baking powder and salt. Add the peanut butter and mix until crumbly.



3) Combine the flax mixture, horchata and vanilla in a separate bowl and then add to the dry ingredients until just moistened.



4) Fill the muffin tins ¾ full and bake for 35-40 minutes or until a toothpick comes out clean. Let them cool for at least 5 minutes, if you can stand it. Serve with fresh preserves and enjoy the PB&J muffin experience!

Makes 12-14 Peanut Butter Muffins.

Zucchini Carrot Muffins with Cinnamon Crumble Top

Ok - everyone who has had one of these...loves 'em.  Serious folks. 

These Zucchini Carrot Muffins are moist and delicious. They are a popular treat among my vegan and non-vegan friends. They seem to be more delectable with fresh zucchini and carrots from the garden. Enjoy!

Adapted from here.

Muffins

2/3 cup melted vegan margarine (I use Earth Balance)
2 servings of egg replacer mixed with water (I use Bob's Red Mill)
2/3 cup white sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot
1/2 cup chopped nuts (my favorite are pecans)(optional)



Cinnamon Crumb Topping*



1) Grease and flour 12 muffin cups. Heat oven to 375°F (191°C).

2) In a medium mixing bowl, beat the melted vegan margarine with egg replacer and water, sugars and vanilla extract.

3) In another medium mixing bowl combine the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the bowl containing the wet ingredients from step 2, stirring until well incorporated. Fold in the shredded zucchini, carrots and nuts.

4) Fill muffin cups about 3/4 full with the batter. Sprinkle with Cinnamon Crumb Topping (see below) or granulated sugar, if desired.

5) Bake for 20 minutes, or until golden brown and a toothpick comes out clean. Makes about 12 muffins.

*Cinnamon Crumb Topping

2 teaspoons vegan margarine, melted
1 tablespoon brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon (or to taste)
1/4 teaspoon nutmeg (or to taste)

1)  In a small mixing bowl, add all ingredients together and mix with a fork until crumbly.


You can view this recipe on http://www.veganbaking.net/vegan-recipes/breads-and-muffins/zucchini-carrot-muffins-with-cinnamon-crumble-top.html too :)

Sunday Cherry Scones

Ruben loves cherries, and I love baking. So why not marry the two?

I used Isa's scone recipe from Vegan with a Vengeance and added Trader Joe's Morello Cherries and a teaspoon of almond extract.

For the icing I used:

3 C powdered sugar
4 1/2 T morello cherry juice from jar
1/2 t almond extract

Then I whisked it all together and drizzled on top of scones...a bit messy, but worth it for sure.

I just had to share, because it was so fun to make!

Happy Martin Luther King, Jr. Day!