The Depanneur, a funky corner-store-cum-foodie-haven on College Street in Toronto, bills itself as “a place where interesting food things happen.” Like the Gluten Free(dom) workshop we attended recently.
Dynamic duo raw vegan chef Mary Hubert and chef/culinary nutritionist Sara Kuntz kicked things off with this sweet and simple strawberry rhubarb chia pudding.
The star of this colourful cauliflower tabouleh was made in a food processor by pulsing florets of raw cauliflower into small pieces the size of rice grains.
Chef Mary demonstrates how to make zucchini pasta with her spiralizer.
Voila! A mess of zucchini curls.
We ramped up our veggie pasta with this gorgeously green ramp pesto.
Zucchini and soba noodle pasta with ramp pesto.
Pretty, crunchy wraps from Mother Nature come in all different shapes and sizes.
My latest obsession: avocado slices with hemp seeds, sea salt and olive oil. It’s the simple things.
I thoroughly enjoyed every single bite of gluten-free goodness created by our two talented chefs. (How cute are the little Brussels sprout wraps?!) Missing from this photo are chef Sara’s tasty tortilla chips: Food for Life rice tortillas brushed with olive oil and sprinkled with sea salt and any fresh herbs you have on hand. Bake at 350° for a few minutes. A new staple in our house!
After enjoying a super fresh, delicious, wholesome meal with some good company and our knowledgeable chefs came the happy ending: chocolate fudge brownie with chocolate drizzle made in donut-shaped molds.
I don’t know about you but I love bananas. We had bunches of bananas left over from our pop-up marketplace (courtesy of Burnac Produce, which kindly provided fresh fruit for Gluten Free Garage vendors and volunteers). For the past few weeks I’ve been blending up the smoothies. Oh, but there’s so much more you can do with these potassium-packed fruits!
These banana muffins are dee- to the pea-licious! They’re also vegan and gluten free.
I also baked a few batches of these Pea-licious Banana Muffins, which I first made—and fell in love with—in Marni Wasserman’s Gourmet and Gluten Free Cooking Class. Fresh out of the oven, they are little bites of melted bliss. I double dare you to eat just one.
Pass the pudding! Magnolia Bakery’s famous banana pudding minus the Nilla wafers.
Next up I tried my hand at a gluten-free version of the heavenly banana pudding from famed Magnolia Bakery in NYC. Do not make this pudding if there is a remote possibility that you might have leftovers…trust me (but don’t leave me alone in a room with this pudding)! It is the best banana pudding you will ever taste in your whole life. Below is the recipe, adapted from The Complete Magnolia Bakery Cookbook. I left out the Nilla wafers (round, thin, light vanilla-flavoured wafer-style cookies made by Nabisco) to make this pudding gluten free, and then I discovered this ‘Nilla Wafer recipe from Gluten Free on a Shoestring. I’ll definitely be making this again!
Magnolia Bakery Banana Pudding
16 oz can sweetened condensed milk
1 1/2 cups cold water
small box (3.4 oz) Jello instant vanilla pudding mix
3 cups heavy whipping cream
4 bananas, sliced
1. Beat condensed milk and water in a bowl (with a mixer, or by hand if you’re tough) for about one minute.
2. Add pudding mix and continue beating for two more minutes.
3. Cover and refrigerate for at least four hours, up to overnight.
4. Whip the cream until stiff peaks have formed, then gently fold into chilled pudding mixture until fully combined.
5. In a large bowl or in little mason jars, layer bananas, pudding . . . bananas, pudding . . . bananas, pudding. Like a trifle!
Eeny, meeny, miny, moe…
And the winner is…Chippity Chocolate Chip! Ever since we discovered Gaga for Gluten-Free’s yummy allergen-friendly cookies, the glass has been half full.
We’re happy to have Gaga for Gluten-Free as a sponsor of the Gluten Free Garage! We hope they’ll be sampling all three varieties of their melt-in-your-mouth cookies!
We paid a visit to one of the new vendors who will be at the Gluten Free Garage: Tori’s Bakeshop, a sight for sore eyes on Queen East in the Beaches.
From the confectionary storefront…
…to the eye-catching mason jar lights, Tori’s is not only warm and inviting…
They’ve also perfected the gluten-free version of this Canadian staple!
Franny goes pink-a-licious with sprinkles on top.
I have my eye on a chocolate glazed.
On a more savoury note, this is the Best. Cornbread. Ever.
Sisters and official GFG taste-testers give Tori’s fresh-baked goodies four thumbs up!
Tori’s is not a gluten-free bakery but they take enormous precaution to ensure that cross-contamination does not occur. They are well aware of the importance of this, they have an extensive list of practices and strategies about it for their staff, and they clearly list all ingredients on a tag next to each baked good. As such I consider their bakery to be celiac friendly. Lily has enjoyed their delicious baked goods on several occasions and has felt nothing but tummy love.
Dude, these are good.
We’re happy to have Late July as a sponsor of the Gluten Free Garage!