Top five goodies perfect for a vegan bake sale

By Giselle Wedemire

For the past three months, we at Picky Bitchez have been on hiatus.The reason for that has mostly been because of time constraints, but also because I made an impromptu decision to step away from the blog until I had had enough time to properly test out some products I'd been sent by some great vegan and gluten-free companies. (Hint: reviews are on the way!)

However, time waits for no picky bitch, and it's about time I get back in the blogging game!

With the Sixth Annual Calgary Vegan Bake Sale just a week away, the vegan community here in Calgary is abuzz and I'll be reprising my role from last year as a volunteer baker. But I'm kind of freaking out because with just a week to go, I still haven't decided on what I should make for the event. Ugh, indecisiveness is the worst!

Event poster via Facebook

Scrumptious Shortbread

By Casey Knoll

I absolutely love Christmas baking -- it's a great way to have fun, and to create 
affordable gifts for your friends and family.

This year, my mom's friend introduced me to gluten-free shortbread. I was never a huge fan of shortbread, but this recipe changed my mind. It's quick, easy, and absolutely delicious.

My mom's friend found this recipe on a blog by Amanda Farquharson. If you give these a try, let us know! 

What you'll need:

3 cups white rice flour

1 cup corn starch

1 cup icing sugar

1 pound of salted butter, softened

Cherries or sparkles (optional)

What you'll need to do:

• Preheat the oven to 325ºF.
• Sift the dry ingredients together.
• Cut the butter into quarters then halve again. Using a pastry cutter, cut the butter into the dry mixture until you are able to form a ball of dough.
• Dust a cool surface with rice flour and place the ball of dough on the flour. Knead until the edges crack.
• Form golf ball sized balls and place on lightly greased cookie sheet. (I use a Silpat mat or parchment paper)
• Press down with a fork and decorate with sparkles or candied cherries.Bake approx. 20 minutes or until edges are slightly browned. Let sit for 5 minutes before moving to a cooling rack. 

An Awesome Gluten-Free Flour Mix

By Casey Knoll

My mom is from Nova Scotia, so baking was a huge part of my childhood. As soon as I could hold a measuring cup, I started to make biscuits, cookies, muffins -- you name it! Ever since then, I’ve always loved to bake, especially biscuits. They go perfectly with a nice cup of tea.

When I became gluten intolerant, baking wasn't fun anymore. I couldn't find a flour recipe that I was happy with because everything seemed to taste like sawdust, or just fell apart in the oven. Yes…there were many biscuit meltdowns.

Finally, after at least two years of sawdust-esque, flaky, crappy baked goods, I got an incredible gluten-free flour mix from a friend of mine that washed all my biscuit woes away. The recipe is at the bottom of the post, so make sure you have a look! Give it a whirl with this recipe for gluten-free orange zest raisin tea scones. 

Matcha green tea ice cream sammiches from the planet Delicious

By Giselle Wedemire

You know that feeling when you decide, quite firmly, on what it is you're going to be baking, only to find that your hopes and dreams have been dashed because the recipe you had in mind actually doesn't exist?

Well, I do.

Yesterday, I had planned to test out some of Kiss Me Organics' matcha green tea powder by making the green tea ice cream sandwiches in Veganomicon. But when I flipped to the page in question in the veritable vegan bible, I found that that recipe was actually for green tea ice cream which you could then sandwich between cookies of your choice. 

Disappointed, I embarked on a harrowing and frustrating search for the perfect matcha cookie recipe via Google and came up short. Then, I stomped into my kitchen like a three-year-old throwing a temper tantrum and, after a few deep yoga breaths, I set out on making up my own matcha cookies.

Picky Bitch on a Plane

By Casey Knoll

I caught something during my four years of University.

It wasn't mumps (thankfully), or some other air-borne illness – I caught the 'travel bug.'

So a week after graduation (June 12), I hopped on a plane for a monthlong trip to Europe  through Great Britain and Ireland, and then Berlin, Prague, and Vienna.

A few days before my trip I remembered something: it was my first time traveling as a wheat-free woman. 

The company I traveled with, Contiki, helped with some arrangements for provided meals, but I was nervous. Surprisingly, it wasn't that bad.

I found the UK in general was fairly gluten-free friendly. Sainsbury’s, the main supermarket, had tons of gluten-free snacks. When there was one nearby, I stocked up like crazy, especially for long trips on the tour bus.  In terms of restaurants, the ones I visited either had gluten-free menus or were willing to adjust menu items for me.  I fell in love with a restaurant chain called Bella Italia – they had the BEST gluten-free pizza. I dined there twice (in York and Glasgow), and ate my pizzas at a speed that would have put the Cookie Monster to shame. 

 

My delicious "funghi" pasta at Carluccio's in
London Heathrow Airport

 The best meal I had in the UK was actually at  London Heathrow Airport on the night before I  flew to Berlin. I had an awesome mushroom,  or 'funghi', pasta dish at a restaurant called  Carluccio’s. I hadn't experienced a decent  pasta dish in some time, so this was a nice  pick-me-up for the trip ahead.

 

Gluten-free (and vegan!) crackers in Berlin.

The last half of my trip in Berlin, Prague and Vienna also brought unexpected gluten-free surprises. I found some gluten-free crackers at a health food store in Berlin – although a few grains short of tasting like sand, they served as decent 'on the road' snacks.

  

Chocolate cake at Schönbrunn Palace.

 On  my last night in Vienna, my group and I  went to dinner at Schönbrunn Palace where I  had an awesome gluten-free chocolate cake.  Generally, during my travels I had fruit salad  for dessert if we went out for meals (not a  bad trade-off), but having a pastry was a nice  change!

If you’re travelling gluten-free, here are a few tips: 

• Bring as many snacks as you can in your luggage. This will tide you over until you can figure out where to eat once you've reached your destination. 

• Do some research to find gluten-free restaurants or supermarkets where you're going.  I wish I did more of this –- it would've been a huge help!

• Be as flexible as you can. You may end up eating the same type of meal over and over -- for me, it was a chicken breast and veggies. But hey, at least you’ll be able to eat!

Above all else, don’t panic. Travelling gluten-free can be tricky, but it’s not impossible. 

Gluten sensitive doughnuts a popular choice at Jelly Modern

A delicious gluten sensitive Pumpkin Spice doughnut from Jelly Modern. 

If you don’t get along with gluten, you probably haven’t had a doughnut in years. Jelly Modern can change that.