Gluten Free Gingersnap Cookie Recipe (aka. You’re Welcome)

gingersnaps-recipe

Nothing says Christmas to me quite like the smell of cookies baking.  Very specific cookies in fact – Gingersnap cookies & Shortbread.

I remember being a little girl sneaking into the freezer and sneaking out the frozen shortbread cookies and just letting them melt in my mouth.  Looking back, my Mom knew they were being taken (she’s not dumb, despite what I thought when I was 14) but gave me grace and didn’t comment on it.  

As I grew older, I developed my own love for being in the kitchen and my passion for baking began.  Gingersnaps quickly became my favourite Christmas cookie to bake and over the years, as the recipe has evolved, they’ve become the most requested Christmas cookie I bake.

They’re Audrey’s favourite cookie this time of year and I knew, when Celiac disease arrived that I was going to need to find a way to continue making her gingersnaps.

2 years and a lot of experiments later I have finally arrived at a recipe that I think is near perfect.  In fact, the way my girls ate them and the comments (or rather noises) coming from them have christened these cookies, near to cookie heaven.

Rich & molasses-y, sweet, crisp edges and soft centers, these are lovely.  They are also standing up quite well to time.  They’re not drying out nor are they getting moldy – which if you’re living the gluten free life you’ll know is a HUGE win!  They also freeze super well.

So, in true recipe success fashion, here we are to share!  Please note that at the BOTTOM of the recipe, I will have the adjustments you can make to turn this recipe into a wheat version for your family & friends.  

Give these guys a try and then comment to let me know what you think!  And don’t forget if you decide to take a photo and post them in social media to tag me & to use the hashtag #ofsbakes

Gluten Free Gingersnap Recipe
Gingersnaps perfect for Christmas (or any time!). Crispy edges with warm, chewy centers.
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Ingredients
  1. 3/4 Cup of Butter, room temperature!
  2. 1 Cup of Granulated Sugar
  3. 2 Eggs
  4. 1/2 Cup of Molasses
  5. 2 1/2 Cups of Gluten Free Flour (see note)
  6. 2 tsp of Baking Soda
  7. 2 tsp of Ground Ginger
  8. 1 HEAPING tsp of Cinnamon (don't skimp on cinnamon)
  9. 1 tsp of Salt
  10. Additional Granulated Sugar for rolling
Instructions
  1. Pre-Heat Oven to 350°F & line 2 cookie sheets with parchment paper
  2. Cream together butter & first granulated sugar
  3. Whip in both eggs and cream until light & fluffy
  4. Add molasses, mix well
  5. SIFT together flour, baking soda, ginger, cinnamon & salt in a separate bowl (a MUST do)
  6. Gradually add the flour mixture to your wet ingredients and blend well
  7. Cookie dough will be sticky - that's OK! Gluten free flour is thirsty flour, it will thicken as it stands
  8. Place the entire bowl in the fridge for 1/2 an hour or the freezer for 10 minutes to firm up dough
  9. Place additional sugar on a large dinner plate (start with 2 tbsp add more if needed)
  10. Wet hands SLIGHTLY, scoop 1 tbsp of dough into hands, roll into a ball & roll that in sugar
  11. Place sugared dough onto cookie sheet leaving space for them to expand
  12. Gently press a SMALL finger imprint into the top of each dough ball & sprinkle on additional pinch of sugar
  13. Bake for 10-15 minutes or until cookies have crackled & edges appear firm.
  14. These cookies sometimes appear a little "damp" even when they're done. The crackles are your sign they're ready to come out (or nearly ready)
  15. Let cool on pan for 5 minutes then remove to cooling rack
Notes
  1. We love the President's Choice gluten free all purpose flour or Better Batter GF Flour for these cookies. OR we whip up the Mock Better Batter flour from Gluten Free on a Shoestring (http://glutenfreeonashoestring.com/gluten-free-flour-blends-what-you-need-to-know/)
  2. If your flour blend does not contain xanthan gum, make sure to add in 1/2 tsp of xanthan gum to this recipe. You NEED the binder
  3. WHEAT VERSION: Reduce to 1 Large egg or 1 medium egg + 1 egg white & increase flour to 2 1/2 Cups plus 2 TBSP of flour
  4. Save left over sugar from rolling cookies to add to oatmeal. It makes a yummy gingery, holiday topping to a bowl of hot cereal.
Our Family Stone http://www.ourfamilystone.org/

Chia Honey Oat Granola Bars Recipe (Gluten Free)

You know what isn’t my favourite?  Buying things I can make.  You know what else isn’t my favourite?  Trying to buy things for my family and discovering that all the things I’m trying to buy contain crap.  You know crap right?  It’s Chemical. Riddled. Alarming. Products (acronyms make me happy).  And finally, when I do find something that is safe (ish) I then don’t love the $4 million dollar price tag that’s attached to a box of 4. 

I mean really – does it cost you that much to eliminate all the garbage?!  I mean, how many people do you have to pay to NOT put CRAP into our food?!

Anyways *sigh*, with it being back to school season and the continuation of packing lunches I’ve been on the hunt for new things to add for the girls.  We pack lunches year round because in the summer the girls come with me to work, but something about the back to school season makes me want to kick up my game a notch.

Chia Honey Oat Granola Bar (Gluten Free)

Today, after a really long trip to the grocery store I came home with bags of ingredients and a mission.  If they can’t provide it, I’m gonna make it – it’s how I generally roll.  

With all that’s going on right now, the convenience of just buying it done would be nice but I just can’t put garbage into my kids, not without feeling like a failure anyways.

img_3265

So, out came the mixing bowls, the ingredients and a recipe.  Which I read, rolled my eyes at and put away.  I’d just make it up as I went along, like I usually do.  I have a base idea of what to put in it, so…here we go.

Audrey decided to help and within minutes we had food all over my clean floor** some delicious granola bars hitting the oven and a Banana Apple Oat Bread waiting its turn (Leave a COMMENT if you want that recipe too!).

The result was a beautiful pan of Chia Honey Oat Granola bars that smell delicious.  They’re crunchy and reminiscent of the Nature’s Path Granola bars I loved as a kid.

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I even put a very thin (we’re talking a nearly see through smear) of melted dark/milk chocolate on top of some of the bars.  This instantly turns them into a “treat” for the girls.

School lunch conundrum solved for another week.  Now, to start thinking about next week…this planners gotta plan!

What healthy/treat type snacks do YOU put in your kids lunches?

Chia Honey Oat Granola Bar (Gluten Free)
Yields 12
A delicious homemade granola bar for school lunches or snacks. Can be topped with a TINY bit of chocolate to up the yummy anti!
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Ingredients
  1. 1 Cup Rolled Oats, gluten free (if needed)
  2. 1/2 Cup Quick Oats, gluten free (if needed)
  3. 1/2 Cup Brown rice Crisps Cereal, gluten free (if needed)
  4. 3 TBSP Ground Golden Flax seed (can sub regular ground flax)
  5. 3 tsp of Chia Seeds
  6. 1/4 tsp Baking Soda
  7. 1/8 tsp Salt
  8. 1/2 tsp Vanilla Extract
  9. 1/4 Cup of Honey
  10. 2 TBSP Coconut Oil (can sub butter or Rice Bran Oil but these do NOT hold together as well with other oils)
  11. 1/4 Cup of chocolate chips
  12. 3 tsp of Brown Sugar
Instructions
  1. Preheat oven to 350°
  2. Line an 8x8 cake pan with parchment paper
  3. In a medium bowl combine oats, rice krispies, ground flax, chia seeds, baking soda and salt
  4. In a microwave safe bowl combine honey, brown sugar and coconut oil, microwave for 1 minute or until mixture bubbles
  5. Add vanilla to hot liquid mixture & combine with dry ingredients
  6. Pour mixture into baking sheet and press down firmly!!! I place a piece of wax paper on top and use a heavy mug to press these down
  7. Bake for 15-22 minutes or until dark golden brown on top
  8. Remove from oven and immediately press down again - BE CAREFUL IT'S HOT (use same method as above
  9. Let cool 20 minutes then remove from pan and cut into 12 pieces
CHOCOLATE OPTION
  1. Once completely cool, melt chocolate in microwave and spread thinly on top of your bars.
Our Family Stone http://www.ourfamilystone.org/
** It is not wise to invite a child into the kitchen to help you bake AFTER you’ve just cleaned your floors. Within 2 minutes my floor was covered with ground nuts and coconut because her container went flying. It was an accident but oh man…the mess!**

Perfectly Fluffy Gluten Free Waffles Recipe

Fluffy Gluten Free Waffles #1

Mmmm, butter.  Well, waffles & butter.  Except butter.

Homemade waffles were the first thing I accidentally “glutened” Audrey with.  Sunday morning waffles were a favourite for our girls & I wanted to keep life “normal” for them. Oh the recipe was OK, though not as incredible as the one I’m sharing today.  It was my first attempt…they’re rarely ever a success first time out of the gate.  

Anyways, the problem was that I didn’t realize that the gluten was so tiny & stuck into the creases of my waffle iron.  Once something with so many tiny crevices and spaces has been used for gluten cooking it’s forever contaminated.  

I had been trying so hard to do something great for her, to prove that Gluten Free living was no big deal (which it’s NOT) and instead I made her sick.  It was horrible and I gave up making waffles.

For 11 months I didn’t make waffles.  Not gluten free waffles, not wheat waffles, none of them.  I bought gluten free, organic toaster waffles for them as a treat sometimes but that was all.  It was sad.  It was smelly (some of them smell weird) and I hated it.

Fluffy Gluten Free Waffles #2

Then, I bought another waffle iron.  It was a Christmas gift for our family and it is now 100% gluten free.  Then I got to experiment.

A few recipes, even more breakfasts and I’ve got it.  The very, very, VERY best, fool proof waffles EVER. Notice I didn’t say gluten free?  These bad boys can be made gluten free, which is how I’m sharing the recipe but they also convert seamlessly into wheat waffles by changing the flour.

They are light, they are fluffy, they smell like heaven and the freeze fantastic.

Fluffy Gluten Free Waffles #3

Do you SEE how fluffy these are?  A feet not easily achieved in gluten free baking.

You need this recipe in your life.  Try it.  Bookmark it.  Share it with your friends.  And PLEASE when you make it (I know you will) and you love it (because you will) snap a photo and share it on social media.  Facebook, Twitter, Instagram – however you want to show me, please show me.  Use the hashtag #OFSBakes or tag me (@ourfamilystone).  I love seeing what you’re making!

Perfectly Fluffy Gluten Free Waffles
Serves 4
A fluffy, moist, delicious gluten free waffle perfect for Sunday brunch. This recipe easily converts to a wheat recipe by exchanging the gluten free flour for all purpose flour in equal proportions. This recipe easily doubles. Make for a larger crowd or freeze the leftovers (with wax paper between each piece to prevent them from sticking) for up to 2 months in an airtight container/bag.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 1/2 Cups of Gluten Free All Purpose Flour (see notes for flour recommendations)
  2. 2 Tbsp of Granulated Sugar
  3. 1 Tbsp of Corn & Wheat Free Baking Powder
  4. 1/2 Tsp of Salt
  5. 1/4 Cup of Melted & cooled butter
  6. 1 1/2 Cups of Milk (We generally use coconut milk, but dairy, almond, soy will still work)
  7. 2 Large Eggs (if your eggs are small use 2 whole eggs + 1 egg white for GF)
  8. 1/2 Tsp of Vanilla (omit if your milk has vanilla flavor)
Instructions
  1. *You MUST sift the ingredients together. GF flours tend to clump & stick together, sifting will prevent problems with the finished product!*
  2. Wait until your batter has come together to preheat your waffle iron. The couple of minutes the batter rests is good for it and will product a better end product
  3. In a large bowl sift together flour, sugar, baking powder & salt.
  4. In a medium bowl, whisk together butter, milk, eggs & vanilla
  5. Make a well in the center of the dry ingredients, pour in wet ingredients & stir to combine. Note that this takes a little bit of elbow grease. You want as few lumps as possible, it may not be 100% smooth, but you want it as smooth as you can. I use a hand mixer if I've doubled the batch to speed up the process.
  6. Pre-Heat your waffle iron to manufacturer's instructions and grease liberally.
  7. Make waffles as per usual.
  8. Eat and enjoy or place on a wire rack until completely cool. Place waxed paper in between each waffle and freeze in an airtight container/bag for up to 2 months.
Gluten Free Flours
  1. While we do make our own gluten free flour blend (you can find the recipe HERE
  2. Reply) I do prefer using store bought All Purpose Gluten Free Flours. Their blends have been perfected and they are faster than making my own sometimes.
  3. However, not all flours are created equal. Personally we DO NOT use any Bob's Red Mill flours as I don't like the products they make, nor do I like the Pamela's flours. Below are my 3 favourite Gluten Free Flours. All 3 of them work WONDERFUL in most of my recipes and none of them produce the "grainy" or "gummy" texture that often comes with GF baking.
  4. - PC Gluten Free All Purpose Flour (best price)
  5. - Better Batter Gluten Free Flour (best versatility & quality)
  6. - Namaste Gluten Free All Purpose Flour (great flour,
Our Family Stone http://www.ourfamilystone.org/

Butternut Squash Fall Bread – Gluten Free Recipe

Delicious flavours of cinnamon, nutmeg, butternut squash or pumpkin and Fall!

Delicious flavours of cinnamon, nutmeg, butternut squash or pumpkin and Fall!

Fall & winter baking is my favourite.  Don’t get me wrong, I love baking year round but there is something about warm oven, inviting smells & delicious flavours on a cold day that makes me feel…content.  

Likewise, the end result of summer baking is still wonderful flavours & treats.  However, something about sweat dripping down your back & the irony of an air conditioner & oven running at the same time leaves me feeling hot, sticky & often, annoyed. (Word to the wise: if I serve you summer baking act like you enjoy it.  Even if you don’t, it’s safer that way!) (Just kidding, be a truth-teller ALWAYS!)(If I’m PMSing maybe just decline the invitation all together)

This past fall, we were bombarded with fall/winter squash.  Audrey grew 3 beautiful little pumpkins in her Grammy & Papa garden, Dad grew some lovely spaghetti squash and I introduced the girls to one of my favourite fall treats – roasted butternut squash with heaping mounds of butter a teeny dollop of butter.

Butternut Squash aka Candy

Roasted butternut squash, also known as candy

We stood in the kitchen, crowded around the still hot squash with spoons.  Ok, and butter, there I said it, I added a little butter to every mouthful because, well, BUTTER!  We were chatting about what new baking adventure we were going to take for fall gift giving, lunch packing and breakfast on the go, when it hit me.  We were eating the perfect base ingredient.

Butternut Squash Fall Bread - Dry IngredientsI shuffled through a few of my recipes, pulled out a bunch of supplies and began dumping things into my mixer.  This is truly how recipe creation goes in this house.  I gather a few recipes, take what I like from each, add more of what I want, remove what I don’t and then cross my fingers that it worked.

This time, it worked.  It really, REALLY worked.  AND I managed to make it both safe for Audrey by being Gluten Free and safe for me too!  Which, if you know us is something that happens almost never.

Butternut Squash Bread - Wet IngredientsWe have made this recipe many, MANY times over since that day.  We’ve made it as muffins, as regular loaves, as mini loaves.  We snacked on batter (don’t judge, you do it too!), we’ve given it as gifts and I’ve easily subbed the butternut squash for pumpkin.  

No matter which way you shake it, this Butternut Squash Fall Bread is a warm, hearty and satisfying staple.  We’ve even cooked, processed & frozen many, many packages of butternut squash & pumpkin purees so that we can make them in the warmer months too.  I’ll suffer for these delicious little treats, they’re that good!

Butternut Squash Fall Bread (or Muffins)
Yields 1
A delicious slice of everything fall. Easily made with either butternut squash puree or pumpkin puree this bread is the perfect addition to a warm cup of tea on a cold Fall day.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 3/4 Cups of Oat Flour (see notes)
  2. 2/3 Cup of Quick Oats*
  3. 1/3 Cup of Rolled Oats*
  4. 1 tsp of Baking Soda
  5. 1/2 tsp of salt
  6. 1/2 heaping tsp of cinnamon
  7. 1/4 tsp of cloves
  8. 1/4 tsp of nutmeg
  9. 1/4 tsp of allspice
  10. 1/4 +1/8 tsp of ginger
  11. 1 Cup of pureed butternut squash (or pumpkin)
  12. 2/3 cup of granulated sugar
  13. 1/3 cup of brown sugar
  14. 1/2 cup of applesauce
  15. 2 eggs
Instructions
  1. Pre-Heat oven to 350°F
  2. In a medium mixing bowl whisk together oat flour, quick oats, rolled oats, baking soda, salt, cinnamon, cloves, nutmeg, allspice & ginger. Set aside
  3. In a large bowl whisk together granulated sugar, brown sugar, applesauce & eggs
  4. Add butternut squash (pumpkin) into the wet ingredient and stir to combine
  5. Pour dry ingredients into wet ingredients and stir to combine - MAKE SURE THERE ARE NO LUMPS
  6. Line a loaf pan* with parchment paper and lightly grease (you can skip the parchment if you'd like but I find it makes removing the loaf much easier. Or line 12 muffin tins with liners & again lightly grease.
  7. Bake loaf for 50 - 60 minutes or muffins for 20 -25 minutes or until a toothpick inserted comes out clean.
  8. Let cool for 5 minutes in the pan, then remove from pan and let cool completely on a wire rack
  9. Keep in an airtight container for up to 5 days or freeze for up to 3 months
Notes
  1. Oats: If you're making these for a Celiac or someone with serious gluten intolerance make sure to use Certified Gluten Free Oats.
  2. Oat Flour: Easily make your own oat flour by placing your oats (see above note) into a blender or coffee grinder and blending until they turn into flour
  3. Loaf Pan: I tend to use a smaller (not mini) loaf pan for this recipe. I find I get a taller loaf, medium to larger pans turn out good as well, your loaf will just be a little more rectangular.
Our Family Stone http://www.ourfamilystone.org/

Gluten Free Shortbread – AKA Melt in your Mouth Heaven

Gluten Free Shortbread Cookies - Yum! Looking for the regular “wheat” version of these cookies?  You can find them and MANY more in our Baking Life Healthy: The Secret Recipes Behind the Business e-cookbook, HERE!

If Christmas were to be defined by a flavour, for me it would be simple – (frozen) Shortbread Cookies and Ginger Snaps.   They are home, they are yummy and they are everything I love & loved about Christmas.

My Mom baked a lot when I was little and I clearly remember hours spent helping her in the kitchen. We’d bake gingerbread men, make chocolates for gifts, lick beaters (ya we did!) and decorate shortbread cookies before popping them in the oven.   I also remember sneaking back into the freezer long after the dishes had been cleared, liberating a few frozen cookies for a little snack…I mean, somebody had to make sure they were safe, right?!

Looking back I’m not sure how many of those hours were actual help, but they were without a doubt the makings of great memories.

I learned a lot those Christmases, gaining valuable skills in the kitchen, discovering Moms don’t have to see what you’re doing to know you did it (she always knew I’d had those extra cookies, though she rarely called me on it) and leaning into the comfort of family traditions & recipes.Gluten Free Shortbread Cookies 2

I’ve carried many of those traditions on with our girls, selfishly creating a new batch of memories for me and hopefully giving them a start on some special ones of their own.  

This year, we’re still going to make those memories but they’re going to take a new shape.  I’ve been spending hours in my kitchen, taking our family Christmas favourites and making them gluten free.

Thankfully, this recipe is one that co-operated first time out of the gate and is (according to my family) equally as yummy as the traditional “wheat shortbread**”.  It’s the same melt in your mouth Christmas favourite that I grew up, only now it’s also a gluten free, Celiac safe treat for EVERYONE in our family!

I hope you enjoy it and keep watching the blog (or sign up to our email list so you’ll NEVER miss the BIG stuff!)  I’m going to be sharing a series of gluten free Christmas baking over the next few weeks and there might even be some extra Freebies in it for you too!

Here’s to the start of the holiday season and Christmas baking….and eating!

Gluten Free Shortbread Cookies
These melt in your mouth gluten free delights are the perfect addition to your Christmas baking line up!
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Prep Time
5 min
Total Time
25 min
Prep Time
5 min
Total Time
25 min
Ingredients
  1. 1/2 Cup of Cornstarch
  2. 1/2 Cup of Icing (confectioners) Sugar
  3. 1 Cup of Gluten Free All Purpose Flour (we LOVE Namaste's All Purpose Flour)
  4. 1/4 tsp of xanthan gum (if your blend contains it like mine does omit this ingredient)
  5. 3/4 Cup of COLD butter cut into small cubes
Toppings
  1. Gluten Free Sprinkles
  2. Mini Hershey's Kisses (in Canada they are gluten free, make sure to read all your packages if gluten is a concern!)
  3. Chopped Nuts
  4. Icing Sugar for dusting
  5. Colored Decorative Sugars
Instructions
  1. Note: This recipe doubles very well. I also use a stand mixer for this recipe but feel free to do it by hand if you prefer.
  2. 1. Preheat oven to 350° F
  3. 2. In the bowl of a stand mixer sift together the corn starch, icing sugar & flour.
  4. 3. Cut the butter into very small cubes & add to the dry ingredients
  5. 4. Using your paddle attachment & either your bowl guard or a clean, dry tea towel turn the mixer on low speed
  6. 5. Once the mixture resembles coarse sand, turn up the speed to medium & allow the mixer to work until the dough forms a ball & the sides of the bowl are clean.
  7. 6. Roll out dough approx. 1/2" thick between two pieces of wax paper, chill for 15 minutes and cut out desired shapes, re-roll dough and continue. Alternatively you can roll pieces of dough into balls and press them down slightly with a fork. Add toppings
  8. 7. Place on an ungreased cookie sheet & bake 12-18 minutes or until lightly golden brown on the edges I have found times dramatically vary based on the oven
  9. 8. Let cool on cookie sheet for 5 minutes then remove to a cooling rack.
Notes
  1. These cookies last on the counter for approx. 1 week before starting to dry out. They also freeze really well just make sure whatever way you decide to store them that the container is airtight!
Our Family Stone http://www.ourfamilystone.org/
**We don’t call food with gluten in it “normal” or “regular” food because that makes Audrey’s gluten free food sound like it’s something strange.  ALL of the food I bake is “normal” (except for that one time I mixed up my baking soda and my salt ratios, that was NOT normal!) some of it has gluten/wheat in it and some of it is gluten free.**

 

Exciting Announcement #1 (Hint: There’s FREE STUFF!)

Brownie Bites

3 years ago Baking Life Healthy launched.  My passion for baking, for real ingredients and for good food turned into a business and overnight I was bombarded with customers.  It was amazing, it was fun and it was more than I’d ever thought possible.

It was also poorly planned, I was unorganized, I didn’t take a look at my pricing well and before I knew it I was drowning.  I loved the business, I loved the customers & I loved being able to sell people food they could have confidence in (where they could read & recognize every. single. ingredient). What I didn’t love was how tired I was, how my family was suffering and how I could see no way of making it better, of streamlining what I was doing while still maintaining the quality.

So, with a sad heart, just over a year after it began, Baking Life Healthy came to a close.  I had sad customers, I had my own sad heart but I also knew it wasn’t over yet.  

I’ve continued to bake these past few years, feeding my family and often times anyone close enough to take a “treat bag” home with them.  Corey’s employees & friends have sampled many a trial day recipe and I’ve kept at it.  

My passions have evolved over the years, long gone are the days of lethargy and poor eating choices.  I’ve really come to love being active, exercise, nutrition and living life healthy and I’ve taken that passion into my kitchen.  Those passions have allowed me to be a better wife, a better mother and hopefully a better friend.  I can channel my stress, build my energy and feed our bodies in ways I feel good about.

They have also begun taking me on a few new journeys, and I’m getting pretty excited to share them with you!  While I’m not quite ready to share all the info just yet (working on it, I promise I’m workin’ on it!) I do want to share this one because I can.

Ok, and because I’m super pumped, I’ve worked really hard and it’s finally here.  And I suck at keeping non-secret type things a secret because who needs to keep a secret if it isn’t a secret?  That’s like hiking (!) to the top of a mountain and refusing to checkout the amazing view – it doesn’t make sense…and it’s lame.

So, in an effort to not be lame (-er than I can be sometimes, like when I dance) and in response to the many, many requests I received here it is:

I’ve written an e-cookbook!!!!  In particular I took the most popular Baking Life Healthy recipes – mini pizza pretzels, whole wheat bread, brownie bites & graham cracker minis, to name a few, along with some others family favourites, did some perfecting (read: we ate/gave away a lotta stuff), took some photos & voila – Baking Life Healthy: The Secrets Behind the Business e-cookbook!

Well, almost a cookbook.  We are in the finishing stages of editing & reviewing the finer details, all the stuff I need to do before I feel like it’s A-OK to go but it’s almost here.  

In the meantime, I’ve put together something wicked awesome (do people say wicked awesome any more?  probably they don’t but that’s ok, I’m not 20 any more, who cares what people say) to share with you – for FREE!

Baking Life Healthy FREE Recipe Download 1

I’m giving away a FREE Sneak Peek package which includes – 4 of our most popular recipes from the business & the book, 1 bonus never published recipe, a coupon code & more!  It’s all because I love you, and I want to say thank you.

To all those who supported the business locally, to those who encouraged me online, to the ones who were sad when we closed & asked for recipes, to those who have read our blog, done our recipes & showed us incredible love through so very much – thank you!

Please enjoy these.  There’s no obligation to purchase the full e-cookbook when it officially launches in a few weeks (though I hope, sincerely that you do, because it’s great!), these are straight from my heart, my kitchen to you & to yours.

Thank you again and Happy BAKING

ps. If/when you do make something please share a photo on social media with us!  Use the hashtag #OFSBakes, and/or tag us and we’ll see it.  The whole point of getting a good recipe is taking it on an adventure & making it your own.  I can’t wait to see what you’re going to do with them!