Recipes

Crunchy Maple Sweet Potato
Serves 6
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Ingredients
  1. 4 large dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (7 to 8 cups)
  2. ½ cup whipping cream (we used coconut creamer for dairy free alternative)
  3. 2 tablespoons earth balance butter spread
  4. ¼ cup real maple syrup
  5. ½ teaspoon salt
  6. 1 Box of Bakery On Main Cranberry Maple Nut Granola Bars
  7. 2 tablespoons butter spread melted (for granola crumble)
Instructions
  1. Place potato pieces in 4-quart saucepan. Add enough water to cover; heat to boiling. Reduce heat to medium-low; cook uncovered about 15 to 20 minutes or until tender. Drain and return to saucepan.
  2. Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray. To potatoes, add whipping cream, 2 tablespoons earth balance spread, maple syrup and salt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish.
  3. In small bowl, mix crushed granola bars and 2 tablespoons melted butter spread; sprinkle over potatoes.
  4. Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp.
Bakery On Main http://bakeryonmain.com/

Portabella En Papiouette
Serves 2
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Ingredients
  1. 2 Portabello Mushroom
  2. 1 bottle of Balsamic Vinegar Dressing
  3. 2 Medium Sized Carrots
  4. 2 Stalks Celery
  5. 1 White Onion
  6. 1 Bakery On Main Orange Cranberry Cashew Gluten Free Granola Snack Pack
Instructions
  1. Make very tiny slits on the top of the Portabella Mushroom and soak in the Balsamic Vinegar Dressing for at least 4 hours (try to let it sit overnight if possible)
  2. Julienne your carrots, celery and onion
  3. Fold your sheet of Parchment paper in half, draw half a heart to the seam of the fold. Cut it out.
  4. Place your Julienne vegetable in the center of one of the sides of the heart
  5. Place portabella mushroom right side up
  6. Drizzle just a little bit of the dressing on top
  7. Then twist the two ends of parchment paper together to form a seal
  8. Place on baking tray and bake for 20 minutes
  9. This will be enough time to heat through and cook the vegetables and heat up the mushroom.
  10. Remove from oven, serve within the parchment paper or remove contents and serve over a bed of brown rice or greens of your choice (baby spinach, arugala, kale) and Orange Cranberry Cashew Granola for a little citrus pop of flavor along with a crunchy texture to balance the dish out.
Bakery On Main http://bakeryonmain.com/
Crunchy Almond Quinoa Salad
Serves 6
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Ingredients
  1. 2 cups water
  2. 1 cup red quinoa
  3. 1/4 cup whole almonds
  4. 4 cups mixed salad greens
  5. 4 Tbsp. extra-virgin olive oil
  6. 3 Tbsp. champagne vinegar
  7. 1 Tbsp. fresh lemon juice
  8. 1 cup Bakery on Main Cinnamon Raisin Granola
  9. 1/4 tsp. fresh lemon zest
  10. 1/4 tsp. sea salt
  11. 1/4 tsp. pepper
Instructions
  1. Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer for 15-20 minutes or until water is absorbed. The germ will be visible when the quinoa is cooked. Remove from heat.
  2. In a large mixing bowl, combine all ingredients; gently toss to combine.
  3. Transfer to a serving bowl.
  4. Serve warm.
Bakery On Main http://bakeryonmain.com/
Apple Granola Asparagus Salad
Serves 4
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Ingredients
  1. 1 lb. fresh asparagus, ends trimmed, cut on a diagonal in 1 inch pieces
  2. 4 tsp. balsamic vinegar
  3. 3 Tbsp. extra virgin olive oil
  4. 1 tsp. fresh lemon juice
  5. 1/2 tsp. finely chopped fresh cilantro leaves
  6. 1/4 tsp. sea salt
  7. 1/4 tsp. freshly ground pepper
  8. 6 cups mixed leafy greens
  9. 1 large carrot, thinly sliced
  10. 1/4 cup dried cherries
  11. 3/4 cup Bakery on Main Apple Raisin Walnut Granola
  12. 2 large apples, diced
  13. 1/2 tsp. fresh lemon zest
Instructions
  1. Cook asparagus in a large pot of boiling salted water until crisp, approximately 5 minutes. Drain and rinse with cold water; set aside.
  2. In a large bowl, whisk together balsamic vinegar, olive oil, lemon juice, cilantro, sea salt and pepper. Add mixed greens and cooked asparagus; gently toss to combine, then add remaining ingredients and toss to coat.
  3. Transfer salad to four serving dishes. Serve immediately.
Bakery On Main http://bakeryonmain.com/
Quinoa & Grape Stuffed Avocado Salad
Serves 1
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Ingredients
  1. 1 tsp. olive oil
  2. Juice of 1 small lemon
  3. 1/4 tsp. sea salt
  4. pinch of pepper
  5. 1 large ripe avocado, peeled, halved and cored
  6. 4 cherry tomatoes, halved
  7. 1/4 cup diced red onion
  8. 1 cup finely chopped baby spinach
  9. 1 tablespoon freshly chopped basil
  10. 1/3 cup Bakery on Main Nutty Cranberry Maple Granola
Instructions
  1. In a small bowl, whisk together oil, lemon juice, sea salt and pepper; set aside.
  2. Scoop out the avocado flesh from each half and chop one of the halves; leaving the other shell in one piece. In a large bowl; combine chopped avocado, tomatoes, red onion, spinach, and basil; mix well to combine.
  3. Place the avocado shell on a plate; scoop tomato mixture into cavity of the avocado and serve topped with granola.
Bakery On Main http://bakeryonmain.com/
Crunchy Kale Millet with Orange Citrus Dressing
Serves 4
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Ingredients
  1. 2 cups millet, rinsed well
  2. 1 Tbsp. extra virgin olive oil
  3. 2 large sweet potatoes, diced
  4. 1 large red onion, diced
  5. 1 cup cherry tomatoes, halved
  6. 1 cup chopped kale
  7. 1/4 cup pine nuts
  8. Sea salt and pepper, to taste
  9. Juice of 1 fresh orange
  10. 1/4 tsp. fresh orange zest
  11. 2 cups mixed salad greens
  12. 1/2 cup roughly chopped cilantro
  13. 1 cup Bakery on Main Triple Berry Fiber Power Granola
Instructions
  1. Cook millet according to package directions in a large pot.
  2. Meanwhile, in a large skillet, heat olive oil, potatoes, red onion, cherry tomatoes, kale and pine nuts; cover and cook over medium heat for 5 minutes or until vegetables are tender. When they are cooked through, season with sea salt and pepper and add the cooked millet; cook for another 2-3 minutes or until mixture is warm. Add orange juice and zest; toss to combine.
  3. Transfer mixture into four serving bowls with the mixed salad greens; sprinkle with fresh cilantro and granola.
Bakery On Main http://bakeryonmain.com/

Crunchy Apple Raisin Chicken
Serves 4
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Ingredients
  1. 2 lbs. bone-in chicken drumsticks
  2. 3 cups Bakery on Main Apple Raisin Walnut Granola
  3. 3 Tbsp. all purpose gluten-free flour
  4. 1/4 tsp. sea salt
  5. 1/4 tsp. pepper
  6. 1/2 cup almond milk
Instructions
  1. Preheat the oven to 375º F.
  2. Pour the granola, flour, sea salt and pepper in a food processor; pulse until it resembles a breadcrumb texture.
  3. Pour the almond milk in a shallow bowl. Dip one piece of chicken into the almond milk, then dip it into the bag of crushed granola and shake until the chicken is coated.
  4. Place the chicken skin side up on a baking sheet. Repeat the process until all chicken is coated.
  5. Place chicken in the oven for 40 minutes or until no longer pink.
  6. Remove from oven; serve warm.
Bakery On Main http://bakeryonmain.com/
Sweet & Savory Granola Pasta
Serves 8
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Ingredients
  1. 1 lb. gluten-free pasta
  2. 1/4 tsp. sea salt
  3. 1/4 tsp. pepper
  4. 2 tbsp. extra-virgin olive oil
  5. 1 cup fresh mixed greens such as baby spinach
  6. 2 tbsp. finely chopped fresh basil
  7. 2 tbsp. freshly squeezed lemon juice
  8. 1 cup Cinnamon Raisin Bakery on Main Granola
Instructions
  1. Cook pasta according to package directions. Remove from heat; set aside.
  2. In a large bowl, combine cooked pasta with remaining ingredients; gently toss to combine.
  3. Serve warm or at room temperature.
Bakery On Main http://bakeryonmain.com/
Sweet n' Savory Soft Tacos
Serves 4
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Ingredients
  1. 2 cups water
  2. 1 cup quinoa
  3. 1 tsp. extra-virgin olive oil
  4. 1 tbsp. sesame seeds
  5. 1 scallion, thinly sliced
  6. 1 cup Bakery on Main Triple Berry Granola
  7. 8 large gluten-free tortillas, warmed
  8. 1 ripe avocado, peeled, pitted and diced
  9. 1/2 cup Greek plain yogurt (or dairy-free yogurt)
  10. 1 cup arugula lettuce
Instructions
  1. Bring water and quinoa to a boil in a medium saucepan.
  2. Reduce heat, cover and simmer for 15-20 minutes or until water is absorbed. The germ will be visible when the quinoa is cooked.
  3. Remove from heat and add olive oil, sesame seeds, scallion and granola; mix well to combine.
  4. Lay tortillas on a flat surface; fill with cooked quinoa mixture.
  5. Top with diced avocado, yogurt, arugula and scallions.
  6. Roll tortillas or eat open-faced.
  7. Serve warm.
Bakery On Main http://bakeryonmain.com/
Cilantro Avocado Soup with Walnut 'Croutons'
Serves 4
Gluten-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian
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Ingredients
  1. 1/2 cup uncooked quinoa
  2. 1/2 lb. fresh asparagus, cut into 2 inch pieces, ends trimmed
  3. 2 cups cold water
  4. 1 cup fresh baby spinach
  5. 1/4 cup fresh cilantro, finely chopped
  6. 1 large cucumber, peeled and diced
  7. 1/2 tsp. sea salt
  8. 1/4 tsp. freshly ground black pepper
  9. 1 ripe avocado, peeled and pitted
  10. 2 Tbsp. fresh lemon juice
  11. 1 cup Bakery on Main Apple Raisin Walnut Granola, used as 'crouton' topping
Instructions
  1. Cook quinoa according to package directions. Set aside.
  2. Puree asparagus in a blender with 1/2 cup cold water until smooth. Add spinach, cilantro, cucumber, sea salt, pepper and another 1/2 cup water. Blend until thoroughly pureed. Add avocado and lemon juice; puree until smooth, slowly adding remaining 1 cup of water. Add cooked quinoa and pulse for another 10 seconds, then transfer to four serving bowls.
  3. Top with Main Apple Raisin Walnut Granola 'croutons' and serve.
Bakery On Main http://bakeryonmain.com/
Nutty Cranberry Maple French Toast
Serves 4
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Ingredients
  1. 1 ½ cups Bakery on Main Nutty Cranberry Maple Granola
  2. 5 large eggs
  3. 1 cup dairy-free milk
  4. ¼ tsp. ground cinnamon
  5. 6 slices gluten-free bread
  6. 2 Tbsp. butter, plus more for serving
  7. 1/3 cup maple syrup, for serving
  8. 6 fresh strawberries, diced for serving
  9. 1 tsp. powdered sugar, for serving
Instructions
  1. Place granola in a large Ziploc bag; seal leaving no air in the bag. Using a wooden spoon, crush the granola to a fine consistency. Transfer crushed granola to a shallow bowl; set aside.
  2. In a large bowl, whisk eggs, milk and cinnamon; add the gluten-free bread slices and coat each slice with the egg mixture until all liquid is absorbed. Then coat each slice of bread with the crushed granola.
  3. Melt butter in a large skillet over medium heat. Add soaked bread and cook for 4 minutes on each side.
  4. Remove from heat; transfer to a serving plate. Top with maple syrup, fresh strawberries and powdered sugar.
Bakery On Main http://bakeryonmain.com/
Apple Pie Banana Oat Cakes
Serves 2
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Ingredients
  1. 1 cup Bakery on Main Apple Pie Flavor Instant Oatmeal
  2. 1 large egg
  3. 1 medium ripe banana
  4. 1 tbsp honey
  5. ½ tsp. cinnamon
  6. ¼ tsp. baking powder
  7. ¼ tsp. sea salt
  8. Optional toppings: ½ sliced banana, ¼ tsp. raw sugar,
Instructions
  1. Place all ingredients in a bowl; mix well to combine.
  2. Heat a large skillet over medium heat. Spray skillet with nonstick cooking spray.
  3. Transfer batter using a ladle onto the hot skillet; cook for 3 minutes then flip using a spatula and cook for another 3 minutes or until cakes are cooked.
  4. Remove from heat and serve warm. Top with sliced banana and sprinkle with raw sugar, if desired.
Bakery On Main http://bakeryonmain.com/
Maple Crusted Sweet Potato Chips
Serves 2
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Ingredients
  1. 4 Sweet Potatoes (washed)
  2. Canola/Veg Oil
  3. Salt/Pepper (to taste)
  4. Paprika (to taste
  5. 4oz Maple Syrup
  6. 1oz pouch Bakery On Main Maple Multi-grain Muffin Oatmeal
Instructions
  1. Preheat oven to 425
  2. Cut Sweet Potatoes into little discs, only about a 1/8th on inch. ( as thin as you can get them)
  3. Toss the rounds in the oil
  4. Sprinkle Salt/Pepper and Paprika on top
  5. Take your Bakery On Main Maple Multi-grain Muffin Oatmeal (Link to Maple Oatmeal) and sprinkle onto to rounds, coating evenly.
  6. Lay out onto a baking sheet.
  7. Drizzle the maple syrup ontop (use more if needed or desired)
  8. Bake for about 10-20 minutes until rounds become crispy
  9. Remove from oven, place on paper towels to absorb any extra oil.
  10. Let cool & Enjoy!
Bakery On Main http://bakeryonmain.com/

Dark Chocolate Walnut Cappuccino Cupcakes
Makes about 12 muffins
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Ingredients
  1. 2 Cans of Unsweetened Coconut Milk (chilled)
  2. 3 Walnut Cappuccino Truebars
  3. 1 Cup of Organic Dark Chocolate Chips
Flour Blend
  1. 4 cups Brown Rice Flour,
  2. 2 cups White Rice Flour
  3. 2 cups Potato Starch
  4. ½ cup Tapioca Flour
  5. ½ cup Corn Starch
  6. 5 tsp Xantham Gum
Cake Mix (Do not blend all together at once)
  1. 1 ¼ Cup Flour Blend
  2. ½ cup Dark Cocoa Powder
  3. 1 tsp Baking Powder
  4. ½ tsp Baking Soda
  5. ½ tsp Sea Salt
  6. ½ Cup Unsweetened Coconut Milk
  7. ½ Cup Brewed Coffee
  8. 1 TBSP White Vinegar
  9. 1 Cup Organic Sugar
  10. 1/3 Cup Sunflower Oil
  11. 1 ½ tsp Vanilla
Instructions
  1. To make the cake mix, it’s best to first add all the dry ingredients together and all the wet ingredients together separately and then combine them after.
Combine and Mix the Dry Ingredients
  1. Add the 1 ¼ Cup of Flour Blend
  2. Dark Cocoa Powder
  3. Baking Powder
  4. Baking Soda
  5. Sea Salt
Combine Wet
  1. Unsweetened Coconut Milk
  2. Brewed Coffee
  3. White Vinegar
  4. Sunflower Oil
  5. Vanilla
  6. **Dissolve sugar in wet
  7. Then combine by slowly streaming in the wet portion and mixing with the dry.
  8. Evenly distribute in cupcake tin.
  9. Bake 20 min @350 degrees
  10. Pulse your Truebars in a food processor for a minute till small fine pieces
  11. Place in a bowl for later use
  12. Take remaining chilled coconut and separate the solid and liquid (If you’d like to add a whip topping set solids aside in a separate bowl)
  13. Heat up the liquid Coconut Milk on the stove till scorched
  14. Pour over 1 Cup Organic Dark Chocolate chips and stir/whip to make a ganache
  15. Dip the cupcake in the chocolate ganache
  16. Then roll into crushed up Walnut Cappuccino Truebar pieces
Optional Whipped Topping
  1. Whip remaining solid Coconut Milk to soft peaks, add vanilla and cinnamon to taste
  2. Let cool then top with a dollop of coconut cream (creativity at your discretion)
Bakery On Main http://bakeryonmain.com/
Carrot Cake Oatmeal Parfait
Serves 1
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Ingredients
  1. 3/4 cup almond milk
  2. 1 packet Bakery on Main Carrot Cake Oatmeal
  3. 1/8 tsp. almond extract
  4. 1/2 cup Greek plain yogurt (or dairy-free yogurt)
  5. 1 tbsp. Cinnamon Raisin Bakery on Main Granola
  6. 1/4 tsp. ground cinnamon
  7. 1/4 tsp. coconut flakes
Instructions
  1. In a small saucepan, add 3/4 cup almond milk and 1 packet of oats.
  2. Cook over medium heat until the mixture is thick, approximately 3 minutes.
  3. Remove from heat; add almond extract and mix well to combine. Set aside.
  4. In a parfait glass or tall jar, layer cooked oats, yogurt and granola. Top with cinnamon and coconut flakes.
  5. Serve chilled.
Bakery On Main http://bakeryonmain.com/
Mini Blueberry Oatmeal Cake
Serves 1
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Ingredients
  1. 2 packets Bakery on Main Blueberry Oats
  2. 1 tsp. dairy-free mini chocolate chips (optional)
  3. 1/4 tsp. ground cinnamon
  4. 1/4 tsp. sea salt
  5. 2 tbsp. almond butter
  6. 1/4 tsp. vanilla extract
  7. 1 medium ripe banana, mashed
  8. 1/3 cup almond milk
Instructions
  1. Preheat oven to 375 degrees F.
  2. Prepare a small (1 cup) ramekin with non-stick baking spray.
  3. In a large bowl, combine oats with chocolate chips, cinnamon and sea salt. Then add almond butter, vanilla extract, banana and almond milk; mix well to combine.
  4. Transfer to the prepared ramekin; cook for 20 minutes or until golden brown.
  5. Remove from oven; set aside to cool for 5 minutes before serving.
Bakery On Main http://bakeryonmain.com/
Maple Multigrain Oats Apple Crisp
Serves 4
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Ingredients
  1. 1/2 tsp. almond extract
  2. 5 packets Bakery on Main Maple Multigrain Muffin Instant Oatmeal
  3. 1/3 cup almond meal
  4. 1 cup butter, cold and cut into cubes
  5. 4 large apples, diced
  6. 1 cup dried cherries
  7. 1 1/2 cups dairy-free ice cream or yogurt, for serving
Instructions
  1. Preheat the oven to 375 degrees F. Prepare a baking dish with nonstick baking spray; set aside.
  2. In a large bowl, combine almond extract, oats and almond meal. Using hands, add the butter into the oat mixture and mix well; the mixture will clump together when combined. Add apples and dried cherries; mix well to combine.
  3. Transfer the apple mixture to the prepared baking dish.
  4. Bake for 40 minutes; remove from oven and set aside to cool for 10 minutes before serving.
  5. Serve warm with dairy-free ice cream or yogurt, if desired.
Bakery On Main http://bakeryonmain.com/