With more than 70 vendors, you are bound to find something new—
and super delicious—at Gluten Free Garage!
See you tomorrow!
For a gluten-free good time, follow us on Instagram!
See you tomorrow!
For a gluten-free good time, follow us on Instagram!
1 Three Farmers Balsamic & Cracked Pepper Roasted Chickpeas. Give (chick)peas a chance. threefarmers.ca
2 Bar Ape gelato bar. You had me at gelato. bar-ape.com
3 Giddy Yo Sweet Vanilla 69% Dark Chocolate Bar. Because chocolate. shopgiddyyoyo.com
4 Almond Butterfly Bakeshop chocolate chip cookie. Pop these frozen treats in your oven and they too will be fresh-baked! almondbutterfly.com
5 Steambox Dumplings. Fried or steamed, these are a party in your mouth. steamboxdumplings.ca
6 MadeGood Chocolate Chip Granola Minis. Have a ball…or six. madegoodfoods.com/ca
7 Neal Brothers Sweet + Smoky BBQ. We dare you not to eat the entire bag. nealbrothersfoods.com
8 Sweet Hart Kitchen vegan “Snickers” bar. Better than the original…and better for you! sweethartkitchen.com
9 Royal Nuts Deluxe Mixed Nuts. Because sometimes you feel like a nut. royalnuts.ca
10 YumEarth Gummy Bears. When it comes to sweets, these are the bear necessities. yumearth.com
11 Goodbye Gluten chicken fingers. Finger-lickin’ good. goodbyegluten.com
12 Flow Alkaline Spring Water. Wash it down. flowhydration.com
13 Nature’s Path Sunrise Crunchy Vanilla. For late-night cereal cravings. naturespath.com
14 JK Gourmet GG Bites with Hemp Seeds. Welcome to your new addiction. jkgourmet.ca
15 Butternut Baking Co. Mini Carnival Donuts. Memories of Tiny Tom Donuts, minus the guilt. thebutternut.ca
We are just days away from our favourite event in the city—Gluten Free Garage! And we couldn’t be happier to be supporting the GFG team again this year.
If you have attended Gluten Free Garage in the past, you know that our booth is BUSY—and that we’ve run out of plates two years in a row :/ Embarrassing, we know, but it just means that our #glutenfreepastalovers can’t get enough of our gluten-free pasta samples!
This year, we’re dialing it up a notch. We’ll be sampling THREE different recipes: Penne with Basil Tomato Sauce, our Ultimate Vegan Gluten Free Pasta Salad, and a Vegetarian Lasagna using our new Oven Ready Gluten Free Lasagne.
But that’s not all! We’re also sponsoring a GFG speaker session with the very talented Irene Matys, a local farm-to-table advocate and freelance food stylist who is a regular on The Marilyn Denis Show. Check out her mouth-watering Instagram account @TheSpicyOlive1 and look at the gorgeous farm-to-table Kale, Basil Pesto and Zucchini Gluten Free Lasagna that she created for Gluten Free Garage!
If you think that looks good, Irene is going to show 50 lucky GFG attendees how to take their gluten-free pasta dishes from ordinary to extraordinary with a few tips and tricks. You won’t want to miss her “Say Ciao to Boring Bowls of Pasta” presentation on Sunday May 27th at 12 noon! Everyone who attends will receive a gift bag with Italpasta gluten-free pasta samples to try their hand at saying ciao to boring bowls of pasta! Line up about 15 minutes early outside of the Wychwood Barns Community Gallery—it’s first come, first served.
We can’t wait to see our gluten-free pasta lovers at the 2018 Gluten Free Garage!
The second I saw these bright lemon tarts in a recent edition of the Joyous Health newsletter, I had to have the recipe. How creamy and divine do these look? I’m so happy to share the recipe here with you.
These tarts were created by none other than holistic nutritionist and bestselling author Joy McCarthy, a woman who completely embodies her name. You just have to follow Joyous Health on Instagram to know what I mean. Lucky for us, Joy is returning as a vendor and a guest speaker to this year’s Gluten Free Garage! Be sure to stop by her table, where you’ll find her cookbooks, Joyous Health and Joyous Detox, along with her organic teas, body care (balms, body butter, deodorant and more) and new hair care products.
Joy will be giving her 45-minute talk “Gut Feeling: How your microbiome affects your mood, skin and stress levels” at 1:15 pm on Sunday May 27 at Gluten Free Garage. The microbiome encompasses tens of trillions of microbes that live on you and in you. The food you eat daily, your natural health supplement regimen and your lifestyle can either support these microbes or hamper them, allowing bad bacteria and yeast to proliferate. It’s absolutely fascinating how these microbes impact your mood, your skin and even your stress levels. In this session, you’ll learn about all the delicious and nourishing gluten-free foods you can eat daily to support a joyous microbiome!
Please note: All speaker sessions take place in the Wychwood Barns Community Gallery at Artscape Wychwood Barns. The entrance is off of Wychwood Avenue (the northeast side of the venue). Space is limited so please arrive a few minutes early and form a line.
And now for Joy’s lemon tart recipe, which we know you are sure to enJOY!
CREAMY LEMON MACADAMIA NUT TART
(makes 4 tarts)
For the bottom:
1 cup macadamia nuts
¼ cup almonds
10-12 medjool dates, pitted
1 tbsp maple syrup
1 tbsp coconut oil
For the filling:
3 large eggs
1 tbsp lemon zest
¼ cup honey
½ cup freshly squeezed lemon juice
1 tsp vanilla
4 tbsp of coconut oil
1 tbsp coconut butter
dollop coconut yogurt
chopped macadamia nuts
To make the bottom crust, place all ingredients into a food processor and blitz until crumbly.
Using 4 individual tart pans, evenly divide the bottom crust between them. Press the crust down firmly. Refrigerate or place in the freezer until it sets, about hour in the freezer or a couple of hours in the fridge.
Meanwhile, make the lemon curd topping. In a large pot on the stove on low heat, whisk together the eggs, lemon zest and honey. Add the lemon juice, coconut oil, vanilla extract and coconut butter and continue to whisk on medium heat until everything is melted and the mixture starts to thicken. This process may take 10-15 minutes.
DO NOT STOP WHISKING :) Whisk continuously until it thickens.
Once the bottom crust is set, pour the lemon curd mixture into each cup. Put back in the fridge or freezer and wait until it’s set to enjoy. It will take about an hour in the freezer and a couple of hours in the fridge.
What do you want first? The good news or the great news?
Let’s start with the good news.
Our favourite gluten-free pasta brand, Italpasta, has added a new product to its gluten-free line: lasagna! Along with fusilli, penne, elbows and spaghetti, Italpasta now has five varieties of gluten-free pasta!
Made from a blend of rice, corn and quinoa, this certified gluten-free and non-GMO lasagna has the flavour and texture of traditional pasta (it’s kosher too!). You would never know the difference. Plus, it’s oven ready, so you don’t have to boil the noodles before cooking them! So far we’ve made two hearty lasagna dishes at home—one with a meat ragu and the other a vegetarian version—and they are now family favourites! As a busy working mom, I really appreciate cutting down on prep time—just layer the sauce, pasta and cheese and put it in the oven. (The trick is to use lots of sauce and make sure the noodles are covered well.) Then wait for the sensational smell to fill your kitchen as the lasagna bakes and bubbles away!
And now for the great news…drum roll, please…
We are so excited to welcome back Italpasta as platinum sponsor! This will be their sixth time as lead sponsor of Gluten Free Garage! On May 27th at Artscape Wychwood Barns, they’ll be sampling three different delicious pasta dishes—including a lasagna—and will have vegan and dairy-free options. At every GFG there is a lineup at their booth for most of the day, but this year we might need to bring in some crowd control!
Here’s a decadent lasagna dish to impress your family and friends.
GLUTEN-FREE SWEET POTATO GRATIN LASAGNE
Prep Time: 15 minutes | Cook Time: 1 hour 20 minutes | Serves: 6
1 pkg (250 g) Italpasta Gluten-Free Lasagne
2 medium sweet potatoes (8 oz/250 g), peeled and cut into 1/4-inch rounds
3 tbsp (45 mL) olive oil
3/4 tsp (4 mL) each salt and pepper, divided
1/4 cup (60 mL) butter
16 sage leaves
2 tbsp (30 mL) gluten-free rice flour
4 cups (1 L) 35% whipping cream
1/2 cup (125 mL) grated Parmesan cheese
1/4 tsp (1 mL) grated nutmeg
3 cups (750 mL) shredded mozzarella cheese
3 tbsp (45 mL) hazelnuts, toasted, crushed
1/3 cup (75 mL) crushed gluten-free amaretto cookies
Preheat oven to 400°F (200°C). Toss together sweet potato rounds, olive oil and 1/4 tsp (1 mL) each salt and pepper. Arrange in single layer on baking sheet; bake for about 10 minutes or until tender.
Reduce oven to 350°F (180°C). Grease 8-inch (2 L) square baking dish; set aside.
Melt butter in saucepan set over medium heat; add sage leaves. Cook for about 5 minutes or until ends begin to curl and butter is browned but not scorched. Transfer sage leaves to paper towel–lined plate.
Stir rice flour into butter in saucepan; cook for 2 minutes. Whisk in whipping cream, a splash at a time, until smooth. Cook, stirring constantly, for 5 to 7 minutes or until thickened. Remove from heat. Stir in remaining salt and pepper, Parmesan and nutmeg.
Ladle 1 cup (250 mL) sauce into bottom of prepared dish. Top with one-third of the lasagne noodles, breaking noodles to fit snuggly. Top with 1 cup (250 mL) sauce, 4 sage leaves, 1 cup (250 mL) mozzarella, 1 tbsp (15 mL) hazelnuts and one-third of the sweet potato slices. Repeat layers twice. Top with remaining sauce and sage leaves.
Place heart-shaped cookie cutter in centre of lasagne and fill with crumbled amaretto cookies.
Cover with foil; bake for 45 minutes. Remove foil; bake for about 15 minutes or until noodles are tender and sauce is bubbling. Let stand for 10 minutes before serving.
♥︎ Grate whole nutmeg on a fine rasp for the best flavour.
♥︎ Pierce a medium sweet potato all over and microwave on high for 4 to 6 minutes or until tender. Let cool until easy to handle; peel and mash before adding to sauce if desired.
♥︎ Add a layer of shredded duck confit to make an extra-special lasagna.