family recipes Archives

January 18, 2021 by Christina Elston

Peter Tulaney’s daughter show off their Penne Pasta with Sausage and Broccoliini. PHOTO COURTESY PETER TULANEY

Want to make cooking with your family easier and more fun? Set yourself up like a restaurant kitchen, says Peter Tulaney, L.A. dad of two and head chef and founder of The WEHO Sausage Co.

Tulaney, who spent 10 years as a child psychologist, started making sausage at home after receiving a Kitchen Aid standing mixer (with sausage attachments) as a gift. He shared his creations with friends and began getting requests to cater parties and other events, creating a side business that stole his heart.

After almost two years, he made the change. “The difference between my daily routine as a clinician and having a party with someone was too much to ignore,” says Tulaney. “So, I decided that I would take a couple years to become a better food person and start to break down my practice.” And that’s just what he did. Tulaney left psychology, leased space in a commercial kitchen in Downtown L.A. and launched WEHO as a full-time catering business.

The company grew, catering events and corporate lunches before the COVID-19 pandemic put an end to business as usual. WEHO went from 15-20 weekly catering deliveries to zero.

Fortunately, Tulaney had other irons in the fire. He had been in talks with Citizen Public Market, the Culver City food hall that opened its doors in November. While the sausage is still processed in the Downtown kitchen, the food served at the market is all made on site. They are open from 11 a.m.-9 p.m. Tuesday through Sunday for takeout. The menu includes sandwiches with hamburger, sausage (pork, chicken and lamb) and veggie patties, fries, salads and charcuterie. There are also dishes for weekend brunch.

With a day’s notice, you can also order packs of uncooked, frozen sausage patties (which Tulaney points out can be broken up and used loose) for pickup at Citizen Public Market or the WEHO facility Downtown. It’s exactly what you’d use in this recipe, which Tulaney says harkens back to his childhood. “I’m from Bay Ridge Brooklyn, and my mom cooked every single meal that I ate growing up,” he says. “This is just the style of food we ate.” Everyone loves pasta and the dish is inexpensive and quick to make. “The whole thing, start to finish, takes place in less than 20 minutes and that includes boiling water,” says Tulaney.

As a chef, former child psychologist and father to daughters ages 5 and 7, Tulaney says cooking with kids can be fun for all if it’s well organized. “The way a commercial kitchen operates is not hard to reproduce if you’re doing it with your family,” he says, explaining that restaurant kitchens have an executive chef, some support chefs and some prep chefs. “Those jobs are broken down into levels of responsibility and technique and understanding, and you can do the exact same things with your kids if you choose age-appropriate tasks for them to do. My little one can crack eggs, and my older one is able to use a measuring cup.”

He has written this recipe to take advantage of this division of labor.

It’s also pretty flexible. “If you don’t like broccolini or broccoli rabe, you can use florets or you can use cauliflower or you could use cherry tomatoes or you could use red onion,” Tulaney says. Just put a pot of water on the stove and follow the rest of the instructions while it comes to a boil and the pasta cooks, and you’ll have dinner within half an hour.

Chef Peter Tulaney

Penne Pasta with Sausage and Broccolini from WEHO Sausage Co.

Serves 4

4 cups dried penne pasta

Sea salt

2 tablespoons olive oil

12 ounces loose Italian pork sausage (preferably from WEHO Sausage Co.)

1 bunch broccolini, washed and trimmed

4 cloves garlic

1 lemon, cut in half

Freshly grated Parmesan cheese for serving

Adults: Bring 4 quarts of water to a boil in a large stock pot and add a handy pinch of salt. Start this first – the trick is to finish everything else while the water is coming to a boil.

Kids: Measure out 4 cups of dry penne pasta and put it off to the side, so it is ready when the water is boiling.

Adults: Heat the olive oil in a large sauté pan (the largest one you have, as it will have to hold everything). Add the ground sausage. With a wooden spoon, break up sausage into small pieces and stir until nice and brown, about 3 to 4 minutes.

Kids: Break open a head of garlic and chose the 4 biggest cloves. The bold may even attempt to peel the garlic, discarding any skins.

Adults: When the sausage is brown, transfer it to a bowl, keeping as much of the oil (and flavor from the sausage) as possible in the pan. We will not be adding any more.

Kids: With adult supervision, add the garlic cloves to the oil in the pan. (If you like garlic a lot, an adult can chop the garlic first.) Move the garlic around with the wooden spoon until some color forms on the garlic, then drop in all of the broccolini. Add a tiny pinch of salt (since the oil is already flavored with the sausage). Carefully squeeze every last drop of juice from the lemon right on top of the broccolini and cover the pan.

Adults and kids: By this time the water should be boiling. Add the dried pasta to the water. Stir the broccolini a bit.

Adults: Add the browned sausage back into the sauté pan. Strain the pasta, reserving very little water in the pasta pot. Add the strained pasta directly into the sauté pan and stir.

Serve with the Parmesan cheese.

December 16, 2020 by Christina Elston

Raddish Kids founder Samantha Barnes with her family. Photo Courtesy of Raddish kids

Samantha Barnes used to teach cooking classes to kids all over L.A., offering after-school enrichment programs, summer camps and weekend parties through her company Kitchen Kid. Years before the coronavirus pandemic, she decided to bring her lessons into home kitchens instead. “Really, the most important place to learn to cook is your home, and it’s a really powerful activity for families to do together,” Barnes says. Seven years ago, she created Raddish Kids, a cooking club that ships monthly kits and recipes to families across the country.

Barnes is a former middle-school teacher with a 10½-year-old daughter (a vegetarian and baking enthusiast) and an 8½-year-old son (lover of sloppy Joes and banana bread), so she’s got some great tips for bringing kids into the kitchen. Her first is not to try to hurry your cooking projects. “Make sure you have enough time,” she says. “Cooking takes time, and when you’re baking it takes even longer.”

Another great tip is to let kids practice essential skills before you tackle a recipe. “It took me years before I’d let my kids measure into muffin cups, because half the batter would be in between the cups,” admits Barnes, whose kids help her test Raddish recipes. She suggests filling a liquid measuring cup with water and letting your kids get a feel for pouring with that before you tackle this cupcake recipe. “Once you get that skill, you can do cupcakes and muffins and all sorts of things,” she says. You can also let your kids put on oven mitts and practice moving pans in and out of a cold oven to give them confidence.

To keep kitchen mess to a minimum, put a sheet of wax paper over your counter before the kids measure ingredients. Wrap up with a big sink full of soapy water and let your kids scrub the dishes.

For families that might be missing some of their usual holiday traditions this season, Barnes recommends creating a new food tradition. “Food is so inextricably linked with memory, that’s a great way for kids to develop their own personal food story for when they are older and have their own family,” she says. Barnes will be enjoying the usual Christmas Eve raclette (similar to a fondue), Christmas Day posole and New Year’s Eve “fancy food” hors d’oeuvres with her family. Maybe your kids would like baking these adorable cupcakes. “When they are put together,” she says, “it really does look like a cute little mug of hot cocoa.”

Hot Cocoa Cupcakes from Raddish Kids

For the cupcakes

¾ cup flour

½ cup cocoa powder

¾ teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 egg

1 cup sugar

¼ cup canola oil

1 cup milk

1 teaspoon vanilla extract

For the topping

¾ cup butter, softened

½ cup powdered sugar

1 teaspoon vanilla extract

7-ounce jar marshmallow fluff

2 tablespoons milk

12 mini candy canes

¾ cup mini marshmallows

Preheat the oven to 350 degrees. Line a muffin tin with paper liners or spray with nonstick cooking spray.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Crack the egg into a large bowl. Throw away the shells and wash your hands.

Add the sugar, oil, milk and 1 teaspoon of vanilla extract to the egg. Whisk until combined.

Add the flour mixture to the egg mixture. Whisk until smooth.

Transfer the batter to a liquid measuring cup and fill the muffin cups evenly with batter.

Bake the cupcakes for 17-20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool 10 minutes.

Meanwhile, make marshmallow frosting. With an electric hand mixer or in the bowl of a stand mixer, beat the butter, powdered sugar and 1 teaspoon of vanilla until creamy.

Add the full jar of marshmallow fluff and 2 tablespoons of milk. Beat the frosting until it is smooth.

Use a butter knife to spread frosting on top of each cupcake.

Top the frosted cupcakes with mini marshmallows.

Set one candy cane on the side of each cupcake to create a “handle.” Taste and share!

April 23, 2020 by

One fun side-effect of being at home is that everyone has lots more time to make – and eat – breakfast. This French toast recipe from La Brea Bakery makes use of their wonderful baguette (in case you didn’t finish it off with dinner) and doesn’t require any special equipment or technique. You can put the whole thing together the night before, then quickly finish it up in the morning to kick-start everyone’s day.

La Brea Bakery Oven Puffed French Toast

1 La Brea Bakery baguette (unsliced)

10 eggs

½ cup all-purpose flour

6 tablespoons sugar

½ teaspoon baking powder

2 teaspoons vanilla extract

1 cup milk

1 cup dark beer

Pinch of coarse salt

8 tablespoons unsalted butter

Cut the bread diagonally into ¾-inch slices and place in a dish in a single layer. Whisk together the eggs, flour, sugar, baking powder, vanilla, milk, beer and salt. Pour over both sides of the bread. Cover and refrigerate overnight, or for at least one hour.

Preheat oven to 350 degrees. In a very large ovenproof skillet, melt the butter. Add the soaked bread, and brown on one side. Turn the bread over and place the skillet in the oven for 10-12 minutes, until the toast is puffed and golden brown on the bottom.

For Los Angeles residents, fresh-baked artisan breads and pastries are available for 25% off for pick-up at the La Brea Bakery Café on South La Brea. The café’s full menu for breakfast, lunch and dinner is available for pick-up, and also through Grubhub, Postmates, UberEats and DoorDash. In addition, health care workers, first responders and essential front-line employees can receive a free boxed meal that includes a sandwich, chips and a cookie when they present their badge or proof of employment at the South La Brea café.

November 19, 2019 by Christina Elston

A Sweet Southern Treat

Catarah Coleman, left, and Shoneji Robison Photo Courtesy: SOUTHERN GIRL DESSERTS

Our favorite foods often make us think of “home,” especially near the holidays. Catarah Coleman and Shoneji Robison both grew up in Florida. After moving to L.A., Coleman founded Southern Girl Desserts, head-quartered in Baldwin Hills, and was soon joined by Coleman. The two brought their childhood with them.

In their homes, “Thanksgiving is a smorgasbord of desserts,” Coleman says. This means overflowing tables of cakes, trifle, banana pudding, ambrosia – and sweet potato pie. These southern girls, like most southerners, have their own take on this classic. “Everyone does their sweet potato pie a little different,” Coleman says. “If you like sweet potato pie, you’re going to love this recipe. It’s really easy to make. It doesn’t take a lot of ingredients.”

Coleman recommends using foil to protect the edge of your pie crust when par baking, and says the crust shouldn’t be cooked all the way through and should still be warm when you fill it.

The sweet potatoes or yams (they can be used interchangeably) are boiled whole because it’s easier than peeling them first. “Once the yams are soft and have boiled all the way through, the skin literally peels off,” Coleman says. “That’s the best way to get your yams cooked and peeled really quickly.” Finish the pie while the yams are still warm so all the ingredients come together easily.

The finished pie will hold at room temperature for a day, 3-4 days cooled and refrigerated or 8-10 weeks frozen (well wrapped).

Southern Girl Desserts Sweet Potato Pie

4 medium size yams or sweet potatoes 1 stick butter, melted
1¼ cup granulated sugar
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons pure vanilla extract
2 teaspoons lemon juice
3 medium eggs
1 9-inch pie crust, your favorite recipe or ready made

Preheat oven to 350 degrees. Fit your crust into a pie pan and par bake no more than 10 minutes, or according to package instructions.

Boil the yams or sweet potatoes (unpeeled) until soft (usually 30-45 minutes). When cool enough to handle, peel them. Whisk the yams together with the butter, sugar, brown sugar, 1 teaspoon cinnamon, vanilla and lemon juice.

Add three cups of this mixture to a separate bowl or the bowl of a stand mixer. Add 2 eggs and mix until smooth (approximately 3-5 minutes). Remove any stringy pieces of yam from the mixture and discard.

Beat the remaining egg with 2 teaspoons of water. Brush this over the par-baked crust. Mix 1 teaspoon of cinnamon with the remaining ¼ cup of sugar and sprinkle this over the crust. Pour in the filling.

Bake the pie at 350 degrees for one hour. Allow to cool for one hour, then cut and serve.

July 2, 2019 by Christina Elston

Faced with a toddler who was a picky eater, Glenda Galvan-Garcia resorted to something that has worked for many parents: sneaking vegetables into his food by disguising them among the other ingredients. It worked for a while, until Isaac was about 3. Taking a bite of the macaroni and cheese into which Galvan-Garcia had mixed pureed garbanzo beans, he turned to her and said, “Mom, you made sneaky mac and cheese!”

“I was busted, and for years after that, he didn’t really trust my cooking because he thought I was going to sneak something in there,” she says. Isaac, now 8, has recovered some of his trust but is still a little picky. However, he loves this mac and cheese recipe in which Galvan-Garcia promises the squash is undetectable.

Galvan-Garcia is executive chef and co-creator of Granville, with locations in Glendale, Burbank, Studio City and West Hollywood (opening soon in Pasadena). The dish is based on the local chain’s popular Uptown Mac & Cheese. “I wanted to create a dish that didn’t require a roux, that could be done while you’re away at work and that has extra vegetables,” she says. “It’s approachable for the novice in the kitchen, it’s upscale enough for the foodie and it’s delicious enough for the picky eater.”

That’s partly because the recipe requires no fussy browning of flour and butter, but instead comes together with a blender. You can put everything into the slow cooker in the morning, then just puree the sauce, boil the pasta and veggies and add your protein when you’re ready to eat. You could also simmer the sauce ingredients in a pot on the stovetop until the squash is fork tender.

The ingredients are flexible. Galvan-Garcia says the smoked Gruyere works well with bacon or other meat, but might overwhelm a vegetarian version of the recipe, so it’s OK to use plain Swiss cheese if you prefer. You can use any shape of pasta you like, even egg noodles. And you can add any cooked vegetable your child likes (at Granville, they add peas peas and asparagus). If you like a cheesy, crumbly topping, add some shredded cheese and bread crumbs and pop the dish into the oven.

You can also get your kids into the act, something Galvan-Garcia encourages. “You look at some generations and they’re just kind of lost in the kitchen,” she says. “Even though people appreciate food, they don’t necessarily know how to prepare it.” Start teaching your next generation with a little sneaky mac and cheese.

SLOW COOKER BUTTERNUT MAC AND CHEESE

granville's mac and cheese — PHOTOS COURTESY GRANVILLE

Serves 4-6

2 cups shredded mozzarella cheese, divided

1 cup shredded cheddar cheese

½ cup Gruyere cheese (applewood smoked, if desired)

12-ounce can evaporated milk

½ cup whole milk

4 ounces cream cheese, cubed (1½ cups)

8 ounces diced butternut squash

¼ cup unsalted butter (preferably grass-fed)

½ teaspoon kosher salt

Pinch of black pepper

Pinch of freshly grated nutmeg

12 ounces dried cellentani pasta (corkscrew shape, 3¾ cups)

3 cups broccoli florets or asparagus

Grilled chicken, cooked bacon crumbles, ham, sausage or lobster (optional)

Place one cup mozzarella cheese and the cheddar and Gruyere cheeses, evaporated and whole milk, cream cheese, squash, butter, salt, pepper and nutmeg in a slow cooker. Mix well.

Cook on low for two hours, setting the cooker to switch to “keep warm” mode until you want to continue with the recipe. Test the squash and make sure that it is fork tender. (The sauce will be a bit curdled.) Transfer the sauce to a blender or use an immersion blender to blend until the sauce is smooth. If there are any firm bits stuck to the bottom of the cooker, discard them.

Bring a large stock pot of salted water to a boil. Add the pasta and boil until al dente. If using broccoli, add it during the last two to three minutes of cook time. If using asparagus, add it during the last 30 seconds. Drain the pasta and vegetables and place in a serving dish.

Pour half of the warm cheese sauce over the pasta and vegetables. Sprinkle with the second cup of mozzarella cheese. Pour the remaining sauce over the pasta. Gently stir to coat pasta with sauce.

Originally published in L.A. Parent. For more family recipes from award-winning chefs, visit LA Parent/Recipes

February 12, 2019 by Liorah Goldsmith

Although breakfast is the most important meal of the day, many of us resort to sugar-laden cereal bars or fast food on busy weekday mornings. Feeding your family a nutritious breakfast is crucial though for creating happy and focused minds throughout busy school and work days. These healthy and delicious breakfast meal prep recipes make eating on the go a breeze for the entire family.

Honey-Sweetened Blueberry Muffins

Most store-bought muffins contain loads of added sugar and processed ingredients. These healthier blueberry muffins make for an easy and satisfying grab-and-go breakfast in the morning. Just prepare a big batch on Sunday, freeze some and keep them for the whole week.

Recipe here

Freezer Breakfast Burritos With Sausage, Eggs, and Salsa Verde

Breakfast burritos are portable, yummy and perfect for meal prepping. Simply make as many burritos as your family will need for the week, customizing ingredients to your liking, and pop them in the freezer. Reheat in the microwave or skillet the morning you need them, and you have a delicious and filling breakfast for the whole family.

Recipe here

Spinach Muffins for Toddlers

When sending your little one to preschool, you want to be sure they’re getting a healthy breakfast they will also enjoy. These easy muffins can be stored in an airtight container for a few days, or they can be frozen and saved for later. Mild in flavor and full of nutrition, these spinach muffins are perfect for busy mornings.

Recipe here

Breakfast Banana Pops

Although these pops last all week long, don’t be surprised if your kids are tempted to devour them all in one day. This healthy breakfast is delicious, completely mess free and can easily be prepared in advance. What’s not to love?

Recipe here

Healthy Egg Muffin Cups

Eggs are a great start to any morning, but most families save them for the weekend. With these though, nutritious and delicious eggs can become a staple family breakfast all week long. Baking eggs into freezable breakfast cups is a perfect way to add veggies to your children’s diets, and they provide the energy they need to get them through busy school mornings.

Recipe here

Healthy 2-Ingredient Breakfast Cookies

This recipe is so simple and healthy; you’re whole family will fall in love with them. Only two ingredients, allergen-friendly, and extremely customizable, these breakfast cookies will leave your kids satisfied and ready for the day. These are perfect for meal prepping for school days as they are sure to make your kids excited to get up in the mornings.

Recipe here

Strawberry Breakfast Bites

When food is fun, nutritious, and delicious, what more could you ask for? These strawberry breakfast bites are super easy to make, great for kids of any age, and they are even nut free. Perfectly portable, these strawberry breakfast bites are great for busy weekday mornings.

Recipe here

January 28, 2019 by Liorah Goldsmith

When I was a kid, I would ravage through my fridge after school to find the perfect snack. After-school hunger is an extremely common feeling amongst children, so it’s crucial to find snacks that will satisfy your child as well as provide ample nutrition to help them conquer their homework. Here at NAPPA, we’ve compiled a list of brain-boosting foods along with great recipes that will satisfy the cravings and tastebuds of your whole family.

Avocados

Avocados are incredible for boosting brainpower because of their healthy monounsaturated fats. Our brains are made up of nearly 60% fat, so eating fat is extremely important for normal brain function. Avocados can increase blood flow in the brain, which helps improve learning and memory. Aside from all their health benefits, the creamy texture and mild flavor of avocados make them irresistible treats.

Recipes:
Lady Bugs on a Stick
Avocado Mango Fruit Roll-Ups

Nuts

Nuts are small, but they’re mighty when it comes to brain health. Walnuts contain high amounts of DHA, an omega-3 fatty acid that has been linked to improved cognitive performance, and almonds and hazelnuts contain concentrated amounts of vitamin e, an essential vitamin that can improve memory. Including these tasty brain-boosting foods in your child’s after-school snack might help make their homework go a little more smoothly.

Recipes:
Honey-Sweetened Almond Chocolate Chip Granola Bars
Walnut Date Energy Balls

Blueberries

Blueberries are more than just tasty treats. They contain elements called flavonoids that have both antioxidant and anti-inflammatory effects. Most importantly, they greatly benefit the brain by helping to counter inflammation and increase attention in kids. Delicious and nutritious, these nutrient powerhouses are perfect for incorporating into your child’s next after-school snack.

Recipes:
Frozen Yogurt-Covered Blueberries
Blueberry Crunch Bars

Salmon

Salmon, like a lot of fish, is an incredible brain food. Aiding in sleep and cognitive performance, it’s no wonder salmon is considered one of the best brain foods out there. Incorporating salmon into your kids’ after school snacks can be easy, delicious, and extremely beneficial for their brain health!

Recipes:
Parmesan Fish Sticks
Smoked Salmon Cucumber Bites

Tomatoes

Tomatoes are versatile, delicious, and great for your child’s brain! Containing brain-protecting nutrients called carotenoids, tomatoes help with long-term brain health. One of its carotenoids, lycopene, regulates genes that promote inflammation, and it helps promote brain growth. All this goodness packed into one savory fruit, tomatoes are perfect additions to any after-school treat.

Recipes:
Bell Pepper Pizzas
Stuffed Cherry Tomatoes

Eggs

Protein and choline rich, eggs are great for keeping your child’s brain health in check. Choline can help increase memory and communication between brain cells, so eating eggs can help your child concentrate and perform better in school. Eggs can be eaten in many ways, so you are sure to find an after-school egg recipe your child will love.

Recipes:
Kid-Friendly Deviled Eggs
Egg Wraps

Green Vegetables

With cancer-fighting properties, heart-healthy nutrients, and memory and concentration improving vitamins, green vegetables are crucial for increased brainpower in kids. Leafy greens such as spinach and even herbs such as rosemary boast health effects for the entire body, as increased brain health is just one of the many benefits of eating green vegetables.

Recipes:
Broccoli Tots
Kid-Friendly Kale Chips

October 29, 2018 by Liorah Goldsmith

Bake sales are always fun school fundraisers, but those of us who have kids with allergies have to be a little more careful about what they can munch on at one of these food-filled events. Here at NAPPA, we’ve made the struggle a little easier by collecting recipes that are either nut-free, gluten-free, dairy-free, egg-free, or all four! We hope you enjoy creating and selling these recipes that will help satisfy the tastebuds of kids with and without allergies.

Nut-Free=NF
Gluten-Free=GF
Dairy-Free=DF
Egg-Free=EF

Gluten Free Vegan Lemon Squares (GF, DF, EF)

Lemon squares are a classic bright treat perfect for any bake sale. Appealing to those with dairy, egg, and gluten allergies, these lemon squares are sure to be a big hit!

Recipe Here

7 Layer Magic Bars Without Nuts (NF)

These 7 Layer Magic Bars are sure to create a line at your child’s next school bake sale! Nut-free, fun to make, and extremely delicious, you’ll want to make a batch of these for yourself.

Recipe Here

Gluten-Free Pumpkin Swirl Fudge Brownies (GF, NF)

Perfect for fall, this pumpkin-brownie mashup is an impressive dish to take to any event. Deceptively easy and extremely delicious, this classic treat will be a showstopper at your child’s next bake sale.

Recipe Here

Gluten Free Sandwich Cookies (GF, NF)

Traditional sandwich cookies are so preschool. These delicious, fun, and adorable gluten free cookies are a great bake sale treat that everyone can enjoy.

Recipe Here

Gluten Free Vegan Lemon Cupcakes (GF, DF, EF)

Sweet and tangy, lemon cupcakes give a great citrusy twist to the classic dessert. Nobody will miss the dairy, eggs, or gluten in this allergy-friendly recipe!

Recipe Here

Healthier Chocolate & Peanut Butter Rice Krispies Treats (GF, DF, EF)

Rice Krispies treats are an easy-to-make favorite at any bake sale. Made healthier with the use of peanut butter, and made extra delicious with the use of chocolate, these treats are perfect for those with dairy, egg or gluten allergies.

Recipe Here

Mini Cinnamon Rolls on a Stick (NF)

These cinnamon rolls are gooey and delicious treats made so much more fun when put on a stick. Adorable and portable, these nut-free cinnamon rolls will be the star of any event!

Recipe Here

Vegan Berry Pop Tarts (DF, EF, NF)

Healthier and tastier than store-bought toaster pastries, these vegan berry pop tarts will have everyone wanting more. Sweet, allergy-friendly, and mess-free to eat, you’ll be wondering why you didn’t make these sooner.

Recipe Here

Vegan Gluten Free Chocolate Chip Cookies (GF, DF, EF)

Chocolate chip cookies are a classic bake sale treat that many gluten-sensitive kids can’t enjoy. These gluten free chocolate chip cookies are just as delicious as the original, so they’re sure to wow at your child’s next school bake sale.

Recipe Here

Mini Banana Bread Loaves (NF)

Banana bread is a delectable baked good, and these miniature banana bread loaves make them perfect for bringing to your child’s next school bake sale. Nut-free and delicious, you’re sure to impress with these yummy little loaves!

Recipe Here

Gluten-Free Vegan Chocolate Cupcakes (GF, DF, EF, NF)

Everyone loves cupcakes no matter the occasion. Rich and easy to make, don’t be surprised if people line up for these cupcakes before the bake sale even begins.

Recipe Here

Vegan Toffee Bars (DF, EF)

After tasting one bite of these indulgent dairy-free and egg-free toffee bars, you won’t believe how simple they are to make. Healthier than most bake sale treats, you can feel good about sending your child to their next bake sale with a big batch of this incredible dessert.

Recipe Here