This Saturday Bona Dea is partnering with Scott & White Healthcare for a free seminar on Taming Tummy Troubles: A Parent’s Guide to Gluten Intolerance and Food Allergies.

This seminar will explore healthy ways to approach raising children with food allergies. There will be presentations by local experts, dietitians and representatives of the Gluten Intolerance Group of Central and South Texas.

Event Details:

• Saturday, May 4 
• 9 a.m.-1 p.m.
• Faith Lutheran Church Activity Center 

Bona Dea will be sponsoring a gluten-free, dairy-free pancake breakfast.

To sign up call 512-218-6381 or email:  dblea68@gmail.com

Hi guys,

We will be demoing this weekend at Whole Foods Lamar and The Wet Whistle. Of course will be flipping pancakes (always gluten-free and dairy free and VEGAN)

BUT we will also be featuring Blossom’s latest creation using our Scrumptious Scone Mix.

Strawberry VEGAN scones. So yummy!

Here are the details:

Saturday, April 13

Whole Foods Lamar

• 11 a.m.-until we run out (usually around 1:30 p.m.)
• 525 N Lamar Blvd, Austin, TX 78703

Sunday, April 14

The Wet Whistle

• 11 a.m.-1 p.m. 
• 1900-A e. Martin Luther King Jr Blvd, Austin, TX.

Tell us you read about the events on our blog and we will give you a special treat!

A gluten-free flour company + gluten-free bakery =amazing gluten-free bread! Bona Dea and Bounce Bakery, are now partnering to bring delicious, fresh baked bread to Austin, TX.

Bounce Bakery is owned and operated by Des Ficker. A longtime Ausinite and professional tri-athlete. We fell in love with her and her passion for gluten-free baking.

Des’s Story

In 2005, I was training and competing as a professional long course triathlete. I was traveling all over the world to Ironman and half Ironman competitions. The stomach issues I had been experiencing  for years worsened and I slowly became sicker, more fatigued and was having trouble in my races. After much trial and error I was diagnosed with celiac disease and forced to eliminate all gluten from my diet. After a few short months I was healthier than ever and had my best year of competition finishing second in the 2006 Hawaii Ironman.

Eliminating gluten from my diet has completely changed my quality of life and my career as a professional athlete.

My staple prerace and pre training breakfast has always been toast with almond butter and honey. I have been dissatisfied with the nutrient quality and the taste of the gluten free breads available on the market. These breads have always seemed dry and too dense for my liking.

I began experimenting in my own kitchen with different baked goods and bread recipes and had visions of starting my own gluten free product line. I started asking friends in the business for help and researching what it would take to start my own baking business. I came across Bona Dea, a local gluten free flour company based here in Austin, TX and we are now turning this dream into a reality.

I have just launched Bounce Bakery and will be using Bona Dea’s whole grain flours in my breads and baked goods.

At Bounce Bakery we provide a whole grain, dairy free gluten free great tasting alternative to other gluten free baked goods on the market . Our breads and goods are preservative free and made with Teff flour.

Teff is unique for it’s high protein content compared to other edible grains. Teff is the staple grain in Ethiopia and has fueled its distance runners to world victories for years. Our high protein breads give you high energy and that ” I want to Bounce out of bed” feeling.

I always had my best races when I would “bounce” out of bed . I want to bring you that feeling every day so you can accomplish great things…and so you don’t feel like you have to miss out.

New to the gluten-free world? Join Anne Allen, Co-Manager of GIG of Central and South Texas Support Group and Whole Foods Market Team Member on Saturday April 13th.  This class will help you discover what you can eat, learn the basics of gluten-free cooking and gather some great tips for dining out. We’ll also sample favorite gluten-free products available in the market. Class is immediately followed by a quick gluten-free store tour. Advance registration required. $10

• Saturday, April 13, 2013 from 10 a.m. -11:30 a.m.
• WFM Culinary Center
• 525 N. Lamar Blvd.
• Austin, Tx  78703

512-542-2340

culinary.center@wholefoods.com

What’s better than gluten-free cupcakes?! Themed gluten-free cupcakes.

Here’s a few fun ideas to dress up those cupcakes for Easter. Perfect craft time for the kiddos!

Enjoy!

xoxo

Ashley, Blossom and Melissa

Easter Baskets

Things needed:

• 12 Bona Dea gluten-free cupcakes 
• Vanilla icing or try our Vegan Cream Cheese icing
• Coconut shavings
• 12 Sour straws or liquorice twists
• Gluten-free Easter candy (like Wonka Gobstopper Eggs, )

1. Follow the recipe for our Easy Vanilla Cupcakes.
2. To make Easter baskets, frost each cupcake with vanilla frosting. Immediately make “nest” on top of each cupcake with tinted coconut; place assorted candy in nests.
3. For handle, insert wooden pick in each end of straw twists; press down into each side of each cupcake, bending to form handle.

Peeps on Parade

Things needed:

• 12 Bona Dea gluten-free cupcakes
• Vanilla icing or try our Vegan Cream Cheese icing
• 12 Peeps

1. Follow the recipe for our Easy Vanilla Cupcakes.
2. Frost the cupcakes.
3. Place a PEEP on top! What could be easier?!

Hope you enjoy!

Here’s a complete list of  gluten free candy for those Easter baskets.

Oven: 375°

Makes 15 scones

• 1 package Scrumptious Scone Mix (357 g)
• 5 Tbsp very cold Coconut Oil
• 2 Tbsp Ground Flax Seed
• 6 Tbsp Water
• 1/3 cup Coconut Cream
• 1 cup fresh diced Strawberries
• 1 Tbsp Lemon Juice
• Zest of one Lemon
• 1 Tbsp Turbinado Sugar

1. Preheat the oven to 375° F.
2. Prepare baking sheet with parchment paper.
3. Combine scone mix and coconut oil in a large bowl. Using the paddle attachment of a stand mixer, or a pastry cutter, cut in coconut oil until mix resembles fine crumbs.
4. In a small bowl, stir together flax seed and water, let sit to gel, you may need to stir a few more times to fully incorporate the water.
5. Dice the strawberries and then zest the lemon into strawberries. Cut the lemon in half and add 1 Tbsp of juice to the strawberries.
6. Slowly add liquid ingredients into dry, stirring just until combined. Blend in strawberries and lemon zest.
7. Using a large spoon, drop dough into 15 equal rounds onto cookie sheet. Sprinkle with sugar and lightly press.
8. Bake 14-16 minutes or tops are lightly golden.
9. Transfer to wire cooling racks.
10. Enjoy with someone who makes you pucker up!

• 1 cup Powdered Sugar
• 8oz. softened Vegan Cream Cheese
• 1 stick softened Vegan Butter
• 1 ½ tsp Vanilla
• ½ – 1 cup Almond Milk (or soy or coconut etc.)

Vegan Red Velvet Cupcakes with Vegan Cream Cheese Frosting

1. Cream together softened cream cheese and butter.
2. Slowly alternate adding in sugar, vanilla and milk.
3. Mixture will be very soft, almost glue-like in texture.
4. After the cake cools, pour a bit less than half of the frosting on the first layer, wait for it to set up a bit, add the second layer of cake and add the rest of the frosting. If you made cupcakes, wait to cool and then top each one generously.
5. Enojy!

Oven: 350°

• 2 ½ cups Bona Dea All Purpose Flour
• 1 ½ cup Granulated Sugar
• 1 stick Vegan “Butter” (such as Earth Balance)
• 1 cup Almond Milk (or soy or coconut etc.)
• ½ cup unsweetened Applesauce
• 1 Tbsp unsweetened Cocoa Powder
• 1 ½ tsp Baking Soda
• 1 tsp Lemon Juice
• 1 tsp Vanilla Extract
• 1 tsp Salt
• 1 tsp Vinegar
• 2 ounces Red Food Coloring (or Beet Juice, for a lighter color but healthier cake)

1. Preheat oven to 350°.
2. In a cup, pour the milk and lemon juice, let sit.
3. Cream the “butter” and then alternate adding in sugar and applesauce.
4. In a small bowl, mix together cocoa and food coloring to form a slight paste, add to creamed mix.
5. Mix flour and salt together then add to creamed mix alternating with milk, add vanilla.
6. Mix in baking soda and vinegar.
7. Be sure to scrape the bottom of the bowl, as the creamed butter may stick. Pour mix into 2 round greased cake pans. Bake for 40 minutes or until a toothpick comes out clean.
8. Once cool, top with your favorite Vegan Cream Cheese Frosting.
9. Enjoy!

• 1 ½ cups cornmeal
• ½ cup Bona Dea all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2 jalapeño peppers, seeded and finely chopped
• 2 eggs
• 1 cup buttermilk
• ¼ cup olive oil
• ½ cup of shredded cheddar cheese

Directions:

1. Preheat oven to 400 degrees F. Grease an 8 inch square baking pan.
2. In a medium bowl, combine cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. In another bowl, whisk together the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in cheese. Pour into an greased 8 inch square baking pan.
4. Bake 20-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm.

Still looking for that perfect Christmas gift?

Head out to the Wonder Sale Garage Party this weekend! There will be live music, free beverages provided by Shiner, loads of handmade gifts by local vendors such as: Ian McDowell Ceramic Things, JCR Work, Clementine & Co, Kate Woodash Jewelry, Love seed Jewelry, Melissa McCall Jewelry, Nature’s Key Botanicals and Shayla Accessories. 

To put it simply it will be: WONDERFUL!!

And just in case you get hungry from all the shopping, Bona Dea will be on site on Sunday, Dec. 23 from 9 a.m.-6 p.m. selling homemade gluten-free baked goods: pumpkin breads, oatmeal chocolate chip cookies,  Blossom’s famous Nut and Seed Bars, and much, much more.

Hope to see you there!