Fresh, homemade buns and bread in St James, Winnipeg!

Hi Everyone!

I'm selling a variety of buns and breads out of my St. James home.  All products are made with 100% whole wheat flour, and of course no animal products are used. Selection and prices can be found by clicking on the picture below. Please call 204-783-1019 or email kaylinfoisy@gmail.com to place an order, or you can PM me on Facebook. Orders must be placed at least 24 hours prior to pickup, between Sunday-Thursday. Currently accepting cash-only payments. 

I look forward to baking for you!

Chocolate Raspberry Cake

 I make all the birthday cakes in our house, and I make them vegan, because I am firm believer that vegan desserts are just as (if not more) decadent as regular desserts, and they tend to be healthier. I let everyone in our house request a cake type, and I’m usually up for the challenge. This year, my partner asked for a chocolate raspberry cake and for the first time, I felt a little intimidated. I’d never made one, and after looking up countless recipes, I decided to take what I liked best from all of them and make it up as I went. The results were stellar, and everyone in our house decided that this was the best cake they had ever had, not to mention that it was completely vegan. This is definitely one worth saving, and I didn’t hesitate to give myself a pat on the back after tasting it. I hope you like it just as much!

Chocolate Cake:

3 cups whole wheat flour
2/3 cup unsweetened cacao powder
1 teaspoon baking soda
1 teaspoon sea salt
2 cups brown sugar
3/4 cup coconut oil
2 cups chilled brewed coffee
4 teaspoons vanilla extract
4 tablespoons apple cider vinegar

2 cups sugar-free raspberry jam, separated

1/2 cup fresh raspberries

Frosting:

2 cups vegan chocolate chips

6 tablespoons vegan margarine

6 tablespoons coconut oil

1/2 cup fresh raspberries 

1/2 cup almond milk

2 tablespoons vanilla

1/2 - 1 cup fresh raspberries for decorating

Frosting:

Add the 1/2 cup fresh raspberries and vanilla to the almond milk and either mash well or puree in a food processor. 

In a saucepan, melt margarine, coconut oil, and chocolate chips. Turn off the heat, and stir in the raspberry mixture. place in fridge and let sit for at least one hour, stirring every 30 mins. It should have a pourable consistency at this point. If you want a spreadable consistency, then refrigerate for at least an hour, continuing the 30 minute stirring intervals, until it reaches desired consistency. 

Cake:

Please note: This makes one gigantic cake. Feel free to half it if that suits your purposes better.

Preheat oven to 375°F. Oil your baking dish to prevent sticking. I used a large spring-form pan.
Sift flour, cacao, baking soda, salt and sugar. In another bowl, combine oil, coffee, jam, and vanilla. Pour liquid into dry, and mix until smooth.
Add vinegar and stir briefly; baking soda will begin to react with vinegar. Quickly pour batter into prepared pan.
Bake for 40 to 50 minutes. Allow cake to cool completely. Once cool, cut the cake in half, horizontally*. Spread the 2nd cup of jam on the bottom half of the cake and place the other half back on top. Once the frosting is ready, frost top and all sides of cake. Decorate with fresh raspberries, serve and enjoy!

*To make a nice even cut, take a long piece of dental floss, loop it around the cake, cross the ends and pull. You have to pull quite hard, but it does a nice even job of cutting the cake.

Life - Changing Spanakopita!

Hey Everyone!

 A word of caution to this recipe: Phyllo pastry is very delicate and hard to work with if you have never done so before. If you are just starting out, it is best to do one large pie instead of individual triangles as shown in the picture. Now for the good news! This recipe is AMAZING. I tried it on my step-daughter and partner who are both extreme lovers of spano and they both agreed that it tastes like the real deal! I was so excited when I tasted it too, because spanakopita is something I have sorely missed since becoming a vegan. Well, no more! I’m currently got a dozen made up in the freezer (yup, they freeze well too! Just leave them unbaked and put them is a good container or large ziplock bag). 

What you’ll need:

• one package phyllo pastry
• 1 cup melted vegan margarine
• 1 package frozen chopped spinach
• 1/2 a block of firm tofu
• 1 cup daiya mozzarella cheese
• 1/2 a chopped red onion
• 3 cloves minced garlic
• 2 cups fresh cut dill
• 4 tbsp flax seed mixed with 6 tbsp water
• 1/3 cup lemon juice
• Salt to taste

What you do:

To make the filling, first place the thawed chopped spinach in a colander and squeeze the water out. place in large mixing bowl and crumble in the tofu. Next, add the daiya, onion, garlic, dill, salt and lemon juice. Mix and taste.  Now, add the flax/water mixture. This acts as your egg replacer and binds the filling together. Taste again, You can add more salt or lemon juice to suit your taste. 

If you want to make the small triangles, follow these directions: Take one sheet of phyllo an lye it on a large cutting board (large enough so non hangs over. I usually put two cutting boards together to achieve this). With a pastry brush, cover entire sheet in melted margarine. Place another sheet on top and repeat. Do this for a total of three layers. Now cut the sheets lengthwise to make three long strips. At the bottom of each, place a generous spoonful of filling. Fold from left to right on an angle to make a little triangle. You will see you have an open side. You want to take this side and fold in the opposite direction of what you just did to close it up. Keep folding with the goal of always trying to fold and ‘close up’ the outer edge until you get to the top. There will be a thin strip left at the top that will just fold over and stick to the triangle with a bit of margarine. Brush both sides with margarine and place on a baking tray. Repeat with the other two sections, then start with another set. When you have a full tray, bake at 350 for about 10-15 minutes per side. They should be brown and crispy when you pull them out. 

If this seems too confusing or difficult, don’t worry! You can still have spanakopita goodness. Simply place a sheet of phyllo is a large pan (pie dishes work well) and brush with butter. Repeat about 8 times then place all the filling inside. Now start making phyllo/margarine layers on top until it is all sealed in. Brush the top with margarine and bake in the oven for about 40 minutes at 350 degrees. The top will brown nicely and viola! You have a spinach pie!