Mariposa Bakery

I was ecstatic to find an outpost of the gluten-free bakery, Mariposa, at the Ferry Building last week. I tried their gluten-free chocolate chip cookies and was blown away. I have tried a lot of gluten-free baked goods, but these cookies I swear are just as good (or maybe better?) than regular cookies.

I'm anxious to try some of their other items like the sour cream coffee cake (left) or their gluten and dairy-free breads, bagels and pizza crusts.

Many items (but not the chocolate chip cookies unfortunately) are available online at mariposabaking.com. Or you can visit them at their two locations:

Mariposa Baking Company
5427 telegraph ave, unit d3
oakland, ca 94609
tel: 510.595.0955

Mariposa's SF Kiosk:
One Ferry Building
San Francisco, CA 94111

Cuckoo for Kuko Bites

These new gluten-free, dairy free cookies from Full Bloom called Kuko Bites are outstanding! Chock-full of goji berries and cacao nibs they have a great flavor and, more importantly, excellent texture. I really feel like I'm treating myself to a regular chocolate chip cookie.

I found them at Whole Foods Market in the North Bay, but I am sure they will start showing up at other speciality markets soon.

Purely Elizabeth

Purely Elizabeth features baking mixes that are free of sugar, dairy, wheat and gluten. They are packed with good fiber from hemp, flax and chia seeds and sweeted with maple syrup or agave nectar.

I just made my first batch of the blueberry maple muffins ($7.99). They are definitely not the overly sweet white blueberry muffins you would get in safeway. They feel healthy, but still very delicious. Good texture and not too sweet with lots of blueberries in every bite.

Note, you do have to provide your own blueberries and maple syrup so be sure to have those items on hand if you want to make these.

Next I'm going to try the ultimate cacao muffin mix!

Gluten-free Cake

While I was in Quebec this summer I made up batches of this gluten-free cake mix and smothered it in fresh berries.

This cake mix makes the lightest, fluffiest, most moist vanilla cake ever! Even people who are not avoiding gluten rave about this cake when I make it.

You can make this cake with milk, or soy milk depending on lactose sensitivies. It couldn't be easier to mix up and I have gotten great results every time.

Visit glutino.com for info on where to buy in both Canada and the US.

Eat Your Vegetables

I just discovered the most amazing healthy snack ever! It's no longer a chore to try to get your servings of veggies in each day with Alive and Radiant Foods Kale Chips. Located in Berkeley, this company makes other raw cookies and snacks.

I have only tried the, "Quite Cheesey" flavor so far and they are incredibly addictive. They definitely taste like a good cheddar (although they do not contain cheese) with a satisfying crunch to them.

I found these chips at Whole Foods Market, but on Alive & Radiant's website you can also search for other stores that carry them or order them direct from the manufacturer. I'm anxious to try the other kale chip flavors: Thai High, Pleasing Pesto and Very Terkiyaki. Even if you think that you don't like Kale I guarantee you will like these.

Gluten Free Treats

Since I've gone gluten- and dairy-free I've had to cut out a lot of the desserts I love, but there's enough I can have that I don't feel deprived. These are desserts I would seek out even without the dietary restrictions.

I just discovered Haagen Dazs Coconut sorbet. This stuff is amazing! Creamy without any dairy, just the pure full-flavor of biting into a fresh coconut. This would be great with some grilled pineapple, or chocolate. Wow!

Another favorite are the sorbets and fruit bars from Palapa Azul. I especially love the Watermelon fruit bars and the Mango Chile. Unfortunately Whole Foods only carries a couple flavors.

Larabar makes the only gluten and dairy-free bar that I'm aware of and luckily they are super delicious. Not technically a dessert, but good enough to be one. My favorite flavor is Key Lime, which is suprisingly hard to find in the store. Runners-up would be Ginger Snap and Lemon.

If I'm up for actually baking something, this Almond Coconut Fruit Tart from Martha Stewart Living is absolutely fabulous. This was in her Passover issue and honestly you cannot tell that there is no flour or dairy. The almond and coconut mixed with fresh fruit is absolutely divine.

Almond Coconut Tart

Ingredients
Serves 8
FOR THE CRUST
Vegetable-oil cooking spray
2 cups unsweetened shredded coconut
1/2 cup granulated sugar
2 large egg whites
1 tablespoon vanilla extract
1/4 teaspoon salt
FOR THE FILLING
1/2 vanilla bean, halved lengthwise
1/2 cup vanilla soy milk
1/4 cup granulated sugar
2 large egg yolks
2 teaspoons arrowroot or cornstarch
2 tablespoons almond paste
1 cup almond flour
1/2 cup soy cream cheese, preferably Tofutti
5 tablespoons apricot jam
4 cups assorted berries
Directions
Make the crust: Preheat oven to 350 degrees. Coat a 9-inch fluted tart pan with cooking spray. Combine remaining ingredients. Press into bottom and up sides of pan.
Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in soy milk and 2 tablespoons sugar, and bring to a boil. Whisk yolks, arrowroot or cornstarch, and remaining 2 tablespoons sugar in a bowl. Add hot soy milk in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.
Beat milk mixture and almond paste with a mixer on medium speed for 5 minutes. Beat in almond flour and cream cheese. Spread into tart crust. Bake for 15 minutes. Cover edges with parchment, then foil. Bake until set, 15 to 25 minutes more. Let cool completely in pan on a rack. Unmold. Spread jam evenly over the tart. Arrange berries on top.