We are hiring! Do you love to bake or know someone who does? Join our fun team in Bellevue, WA helping to create some of the best gluten-free baked goods around! We produce a variety of products, and offer extensive training. We anticipate having a full-time opening for a baker by April 1st. The position could begin as early as February on a part-time basis. The ideal candidate will have an interest or experience in cake decorating! Please send your resume and letter of interest to email@example.com.
RECIPE: Crostini with Heirloom Tomato Bruschetta
-1 Wildflour Baguette ( great use for day old bread!)
-Extra virgin olive oil
-1 whole peeled garlic clove, sliced in half
Preheat oven to 425 F.
Slice the bread into 1/2 inch thick slices, at an angle to create longer slices. Brush the tops of each slice of bread with olive oil, and rub the tops with clove to add a light garlic flavor.
Place onto broiler pan, or metal baking sheet. Place in oven for 8-10 minutes, or until bread is lightly browned.
While the bread is baking prepare the bruschetta.
-2 cups mixed color tomatoes, cherry if available
-6-8 large basil leaves
-1 garlic clove, minced ( use the clove leftover from preparing the bread)
-2 Tbsp. Extra Virgin Olive oil
-pinch sea salt
optional - pinch of red pepper flakes
Cut the tomatoes into 1/4 inch pieces. If the tomatoes are very wet or contain lots of seeds, place cut tomatoes in a colander and drain excess liquid and seeds. Cut the basil into very thin strips ( chiffonade). Place the tomatoes in a glass or ceramic bowl. Add the garlic, basil, olive oil and sea salt to taste. Stir to combine. The Bruschetta can be prepared in advance and refrigerated up to one day in advance, but is best served at room temperature.
Arrange the crostini around the edges of a plate and place the Bruschetta in a small bowl in the center of the plate. Spoon Bruschetta over warm crostini and enjoy! Pair with your favorite summer wine for an easy and elegant appetizer!
Rhubarb is one of those products you can only get for a short time each year. Those strikingly ruby stalks that our fellow market vendors have freshly cut from their gardens have been beckoning to me. Everyone seems to have a favorite Rhubarb recipe, but most of them aren't practical to travel to or serve at a Farmer's market. I've been brainstorming ways to incorporate Rhubarb into one of our baked goods, and a couple of weeks ago I finally had the answer! Strawberry Rhubarb Streusel bars! We make a Streusel bar of some kind throughout the year. Over the holidays it was Cranberry - Raspberry. Throughout most of early Spring it was Raspberry accented with a touch of lemon. Summer flavors will feature Blueberries, Apricots and Tart Cherries as those fruits reach peak season. These Streusel or Crumb bars are really the perfect dessert. Free of Gluten, Dairy, Soy & Eggs nearly everyone can enjoy them. A little Almond Flour in the crust and streusel topping adds protein, flavor & reduces the carbohydrate levels. They are not too sweet, with a sweet-tart filling sandwiched between a delicate pastry crust and a crunchy topping. We hope to offer these throughout all of June, as long as we can get fresh Rhubarb!