The Polly Fox on Food Sensitivities

Guys. We pride ourselves on being extra mindful to those with food sensitivities and allergies. This means knowing what common food allergens are a problem for our guests, and making sure we try super hard to cover our bases while providing yummy snacks and meals for those with dietary limitations.

Here are some things we avoid—and some things that never step foot—into The Polly Fox:

Gluten

This is something that is never, ever found in our bakery. Ever. The whole idea behind The Polly Fox is to bake delicious things that are safe for Celiacs—and those with a heavy intolerance. This means that every single cookie, cupcake, loaf of bread, sandwich and pie created at The Polly Fox is created ONE HUNDRED PERCENT sans gluten.

Dairy

There is a huge demand for dairy-free treats, whether it be through preference, allergy, intolerance or a medically-suggested change in lifestyle. And it’s really no biggie. Like, at all. A solid 95% of our shop is dairy free, including milk alternatives for your coffee.

We got you. (Without sacrificing any of the flavour).  

Eggs

Eggs and dairy seem to be the BFFs of food intolerances: with one usually comes the other, and both are hugely common these days. On the flip side, there is also an enormous influx in the vegan lifestyle, whether stemming from ethical reasons or strictly from an inability to consume animal products.

The reason ultimately doesn’t matter. What DOES matter, is that our guests are safe and free to go to town on our egg-free treats. So, nom away, friends.

Potato Flour and Cornstarch

There are way more people that are sensitive to potatoes and corn than one would think. They can be tough on the digestive system, cause an outbreak in skin conditions and provide very little nutritionally. In keeping true to our wish to be accessible to most, we’ve never used potato flour or cornstarch in any of our flour blends.

However: please do note that while our baking powder does contain tiny amounts of cornstarch—and most do—rest assured that we never use cornstarch as an ingredient or add-in to our products. (And not all of our products contain baking powder).

Soy

Soy is a big sensitivity issue for many people—and a heavy allergy for one of The Polly Fox’s owners. Because of that, we use unsweetened milk alternatives, such as cashew, almond and coconut milk instead. Our vegan products never use soy or tofu products, including our homemade vegan macadamia nut ricotta cheese.  

Our vegan chocolate chips do contain a small amount of the (all-too-common) emulsifier soy lecithin, however, we are currently working to source a soy-free chocolate.

Peanuts

Again, we are ONE HUNDRED PERCENT peanut free. Due to an anaphylaxis allergy from one of the shop owners (yup, she got hit with the allergy stick at a young age) we do not joke around with peanuts.

Please do note that we do bake with tree nuts—cashew, almond, walnut, macadamia, pecans—however, you’ll never find a peanut floating around our cute ‘lil bakeshop. Peanuts are not at all welcome here.

Refined White Sugar

Instead of refined white sugar, we use better quality sweeteners like organic cane sugar, pure maple syrup, coconut sugar and local honey.

With that said, we do also skip the “sugar free” sweeteners: think Xylitol, Stevia and Splenda. While they may have a place in some diets, we avoid them based on their heavily processed manufacturing and inability to replicate other sweeteners in baking.  

These guys do not work to activate yeast, can create a crumbly texture and often leave a lingering chemical sweetness to the final product. Again, it is just our preference up in here - to those with success in using these alternative sweeteners, kudos!

Food Colouring

Artificial food colouring can be a sensitive issue, and in fact, almost everyone is at least a little bit sensitive to specific colours that are recognized by the Environmental Working Group.

Instead of avoiding these specific colours, we just avoid all artificial colours all together! Win-win.

However, we CAN use natural colouring to achieve oh-so pretty pastels. Blueberry juice, cranberries and even beets create such beautiful colours. Ditch the neon and go for something soft and sweet!

If you have dietary limitations, look us up! We’ll do our very best to cater to your needs, and exceed your standards when it comes to the food you’re able to ingest without fear of unwanted reactions to ingredients.

ALSO: we totally accept custom orders. If you love something we bake, but need a different milk alternative or sugar substitute, let us know! Give us 48 hours and we may be able to help you out, to create that something special.

For more information on our menu and for contact details, take a peek at our website, www.thepollyfox.com.

xoxo

The Polly Fox

The Polly Fox is Moving to Downtown Abbotsford!

If you’ve been following our social media accounts lately, you probably caught our announcement that we are moving to a larger space! (Like, twice as large). We’ll be leaving our cozy ‘lil home on Mayfair to expand our bakery wings - one that will hopefully accommodate all of our loyal customers and friends—in Downtown Abbotsford!

This is an incredibly exciting venture for us - and to be part of the Downtown crew of exemplary businesses is a dream.  

The downtown area is currently being actively and aggressively retrofitted. This little gem of ‘hood in our city has a lot of history, and perhaps some previous negative connotations. However, a whole lot of hard work is being put into cleaning it up and getting these beautiful buildings restored.  

The bonus?  

It has become recent home to several super cute new businesses, run by Abbotsford locals. These young entrepreneurs are bringing a fresh vibe and incredible ideas to life, right in our neck of the ‘burbs.

The Downtown Crew

Oldhand: This husband and wife power-couple duo chill at the forefront of the independent coffee wave in our little city. With their coffee roots starting in Vancouver, they came out east to bring a little bit of the city with them - with huge success. Coffee, cocktails, nachos, donuts. Family, traditions, past generations, European inspiration. They know their brew and they do it well. (And their food spread is top notch).

Boardwalk Cafe + Games: Another husband and wife dream team opened Abbotsford’s only board game cafe. A massive selection of games for er’body: the kidlets, the parents, the date night, the everything. They have coffee, cold drinks, food selection, candy, popcorn - all of the things to make your game experience stellar. With reservations available, it makes for a fantastic spot for group outings, events, staff get-togethers.

Reddy Made Cakes: This talented gal, Crystal Reddy, makes custom cakes for all occasions, and has some mad skills! But, the sweets don’t stop there: pies, tarts, macarons, donuts…she has a whole lot up her sleeve. Now, we just need to band together to convince her to host some tutorials…

Duft and Co. | BRICKHOUSE: Super cute bakery with a brand spankin’ new pizza house right across the street. Run by Tyler and Cassie, these two are busting their booties with beautiful pastries and brick-oven pizzas. Buttery, flakey, savoury + sweet noms all up these joints.

Field House Brewing: Abbotsford’s hottest place to go for locally crafted beer. Also? Great tacos from Chef Bonnie Friesen and kombucha on tap if the booze just isn’t your thing. Events, patio lawn, games, fireplace...they’ve nailed an experience for all of the seasons. One last bonus: bring the littles. Extra kid-friendly, so mom and dad can sip the long days away.

Little Bean + Co: This cutie shop started out of a truck on the streets of Vancouver; we’re so excited to see a brick and mortar location in Downtown Abbotsford! A huge supporter of local, Little Bean carries a wide range of children’s products - and has recently branched out to carry small-label international brands, as well. Your little babes will be looking ultra sharp after a visit here.

Simply Perfect Flowers: Newly sitting pretty right next to Little Bean, this florist has been an Abbotsford staple for more than a decade—almost two! Beautiful bouquets, succulents, event florals…even collabs with brand ambassadors for the Deighton Cup! These floral beauts are covering all the bases.

Traceycakes: This cute bakery is next door to Duft, and has been in their Downtown Abbotsford location for years—it was one of the original shops to define the new look of our downtown core! They know their cupcakes, and they know ‘em good. (Over forty varieties to oogle over). If little finger foods are more your thang, they’ve got you covered: high tea! Mini sandwiches, sweet treats and (of course) fresh-brewed tea, all served on platters and floral-patterned porcelain wares to make you feel extra ritzy.

Spruce Collective | Spruce Market: Spruce is a vintage/antique collective that grew and grew and grew! Owned by a handful of local gals, the demand for their products was so great that they recently opened a second location - The Market - across the street from the original.  

Another huge supporter of local, their carefully curated selection of goods make you want to re-do and re-outfit your entire home - and wardrobe. Housewares, greeting cards, clothing, man things…they’ve honestly found a little of everything. It’s absolutely one of our go-tos for gift giving.

Bow & Stern: A welcomed addition to Abbotsford’s restaurant scene, Bow & Stern has a beautiful modern-inspired décor, with hits of woodsy character, and prides itself on serving up fab, fresh seafood. Fish, chips, oysters and ale, they’ve got you covered. Although not gluten-free, they are supremely understanding of allergies and work to keep you as safe as possible.

Browtique: A tiny microblading studio inside Madison Avenue Hair Salon, Browtique is owned and operated by a local with a talent for cosmetic needles. Get those brows on fleek!

Confetti Floral Design: Another sweet floral shop in downtown, located close to Browtique on Pauline. Love brown paper packaging, twine, and other rustic touches? This floral wizard is for you. Ooh, and they now deliver! Your Fridays + Saturdays just got better, with Abbotsford deliveries available. Now, go fill those vases with fresh blooms!

Sugar’d Eco Sweet Hair Removal: Another downtown shop that’s been there for over five years and counting, Sugar’d is Abbotsford’s go-to environmentally-friendly hair removal salon. They do one thing - and they do it well! Summers have never been smoother...

Soon to Occupy Downtown

The Habit Project: We’re so excited to be moving next to another incredible business: The Habit Project! Habit is a passion project consisting of oodles of fresh-pressed juice made with locally sourced produce from the Valley. These gals have brought the cold-pressed juice and nut mylk trend into the ‘burbs and are KILLING IT.

Collaborations with Field House + Lepp Farm Market, wellness events and a huge advocacy for all things fresh and local have us swooning over these sisters. We cannot wait to see what more they have in store.

The Polly Fox: That’s us! And we’re not the last…we’re hearing some pretty cool rumours right now that we’re hoping are 100% truth! Fingers crossed, friends…

What we’re trying to say this: Downtown Abbotsford has a wonderful, local community vibe that we’re beyond excited to be a part of. Stay tuned for The Polly Fox opening launch dates - and in the meantime, shop local in Downtown Abby.

xoxo

The Polly Fox

*Photo by thefraservalley.ca. 

Local Food Helps to Cultivate Community

Cultivate: transitive verb

1. To foster the growth of. 
2. To prepare and use for the raising of crops.

The cultivation of community through like-minded individuals is important for any small, local business—which is why we love Cultivate & Co.’s annual long table dinner! And guess what? This year, we’re participating once again by providing desserts made with local ingredients and a whole lotta love. Last year was an incredible experience and it means the world to be taking part again.

Cultivate is a remarkable opportunity to eat and socialize with people who are passionate about supporting local and providing fresh and healthy food to their beloved communities—and this is exactly where we want to be.

And what’s more? All net proceeds go to a different charity selected each year. This year’s recipient is The Cyrus Center, a Resource Centre and Emergency Shelter for homeless youth in our community. What’s not to love about this event?

Taking place outdoors at The Pavilion at the Chilliwack Corn Maze, under beautiful lighting and fragrant centerpieces, this event is a special, once-a-year dining experience. Although tickets sold out fast, we want to let everyone know about this awesome event, so that you may be able to snag a couple next year!

The Event

This year, Cultivate is being organized in partnership with Field House Brewing Co. and promises to be one to remember. These guys are adding their own flare, with the Field-House-isms they’re known for and we all love. Beautifully designed, with a myriad of participants that all meld perfectly together - and a few little surprises up their sleeves.

In the Words of the Hosts…

“The goal of Cultivate is connection. Connection with each other and connection with our food.

We do this by gathering like-minded people around an intimate table, amongst a stunning setting, to share a deep joy of local food and drink, while opening our eyes to the abundance we have available to us in the Valley.

Cultivate is set at The Pavilion, a beautiful outdoor space located between an apple orchard and a corn field with a view of the mountains, all under the summer stars!”

The Menu

Upon arrival, guests are set to enjoy a complimentary cocktail, crafted with vibrant, fresh flavours. Guests are encouraged to wear neutral tones, suited to the venue, the Fraser Valley backdrop and the super summery gathering.

The menu for the Cultivate dinner will feature locally sourced, sustainably grown and ethically harvested ingredients from some of the most incredible and beautiful farms throughout the Fraser Valley. The 2017 appetizer menu will be prepared by Chef Bonnie of Field House Brewing Co. and the dinner menu by Chefs Jeff Massey and Matthew Nichols of Restaurant 62 - and desserts by yours truly! Wink, wink. Wine and beer pairings served with dinner are just the pretty little cherry on top.

As for us, we have a few ideas brewing, but are yet to nail down a final dessert menu just yet…perhaps some tarts, squares, brownies with a ‘lil twist, or slab pie?! There is so much inspiration to draw from - especially when working alongside this city’s culinary dream team.  

We so hope to see you there! If you missed your chance this year - seriously, guys, they went so fast - we hope to see you at the next one!  

xoxo

The Polly Fox

The Polly Fox Loves Local!

Abbotsford is a city full of local pride, and at The Polly Fox, we love using local products that complement our gluten-free baked goods, right from our own backyard. If we can find an ingredient that’s local - and in season - you can be sure that we’ll find a great way to use it.

We are huge advocates of supporting other local businesses that we think create fabulous products. There is a stellar clan of small businesses that provide us with yummy fare to pair with our gluten-free - and mostly vegan - food.

Habit Project

Habit Project fresh-pressed juices and nut mylks make the perfect local companions for our treats. Pressed in Chilliwack, they are super fresh and of fantastic quality—just like our baking!  As an added bonus, their ingredients are sourced local - and any juicing pulp left over is then brought back to those farms for composting.  So many wonderful things happening here!

Habit offers four juices: Amber, Ruby, Jade and Emerald - their most popular juice!  

Two hydrators, Opal and Citrine, that are the perfect thirst quencher.  Made primarily with filtered water, different citruses are added, leaving you to feel ultra refreshed.

And not to forget their delicious nut mylk selection, Bronzite, Ivory, and Gold. We are currently the only location offering steamed up versions of their nut mylks, which means you can treat yourself to a Habit latte, or just a straight up steamed mylk. Nom.

Republica Coffee Roasters

Republica Coffee Roasters is locally owned and operated, boasting two locations: their OG location in the cutest little alleyway in Fort Langley, and their very recent addition on Pender Street in Downtown Vancouver. They produce organic, fair-trade artisan coffee that is fresh, ethical and tastes oh-so good.

And lucky lucky for you: we’ve been giving away a pound of whole bean coffee to our #FacebookFriday winners! (You should check it out!) Small heads up: we give away other things too, like Republica drip coffee, sweet treats and delicious sandwiches.

Lepp Farm Market Produce

Lepp Farm Market is located in Abbotsford on the corner of Clayburn Road and the Abbotsford-Mission Highway. The produce sold there is incredibly fresh and local - and often carries other local business’ wares, too. Two local kombucha producers, jams, pickles, yogurt, seasoning mixes - so many incredible products, many of them gluten free! Tip: summer brings incredible selections! 

We are absolutely taking advantage of our beautiful seasonal selections.

Local Farms + Fruit Stands

Living in the Valley, we have an insane amount of resources at our fingertips. Poke around a little, explore what we have to offer - then make something delicious out of it! Our fruit stands are picking all of the berries right now, and they taste like candy. They are so summery sweet. Beets, carrots, cauliflower. Kale, leeks, radish. We use it all and we buy it all local.

Need some help exploring? Check out the Circle Farm Tour: a self-guided roadmap that takes you through specialty farm-gate vendors, open air markets, eateries, heritage sites, fairs and other special events. They provide the directions and locations, you experience what local has to offer!

Huge win.

Rosebay Floral

You’ll often find fresh florals kicking around our space - and those beautiful bouquets generally always come from our down-the-street neighbor, Rosebay Floral. They know their flowers and have an incredible eye for pairing the season’s most popular blooms and styles.

(Their succulent selection has our hearts).

Support local. It’s all about community, not competition, friends. Small businesses keep this community thriving!

xoxo

The Polly Fox

Top Five Secrets of Gluten-Free Baking

Gluten-free baking can be intimidating, but it doesn’t have to be. We want to share some tips and tricks with you, to help make those gluten-free treats just as stellar as you are.

Here you go:

Secret Number One

A flour blend is essential, taking into consideration whole grains and starches.  A general rule of thumb is to have a 60/40 split: 60 percent white flours + starches, and 40 percent whole grains. Using a kitchen scale to determine the 60/40 split will make life so much more pleasant.

Your white flours and starches could be:

·       White rice flour

·       Sweet rice flour

·       Tapioca starch

·       Arrowroot starch

·       And even nut flours

Whole grains could include:

·       Amaranth

·       Sorghum

·       Millet

·       Teff

·       Buckwheat

To expand on this just a little further, one cup of flour is traditionally about 140 grams. This means then that your split would be a mixture of:

·       84 grams of white flours and starches, and

·       56 grams of whole grains

Secret Number Two

If tolerated, egg whites can be your best friend. They add structure and texture to gluten free products, particularly to cakes and muffins. Try replacing one whole egg in a recipe with three tablespoons egg whites. You'll get that fluffy lift that your product may be lacking. 

Keep in mind also that egg whites can dry out a product—less is more when first trying it out, although three tablespoons is a great starting point.  Experimentation is key, so don't give up if something is still a little off. 

Secret Number Three

Sift. Always sift. You'll get out any grainy bits that can come through in the final product, creating that gritty mouth-feel. It will also help aerate your flour blend - especially starches, which tend to clump - alleviating any dense lumps that can get missed when mixing the batter. 

A few grainy flour culprits include millet, amaranth and white rice flour. 

After sifting, be sure to whisk it all together. A cohesive blend will ensure that any liquid added into the flour mix won't create any starchy dough balls that are difficult to break down.

Secret Number Four

You can't really over-mix basic gluten-free batters and doughs in the same respect as traditional baking. For simple cake batters (like pound cakes) and cookie doughs, get that mixer going. There aren't any gluten proteins to overwork or over stretch. 

Mixing on medium-high speed for 3-5 minutes will help ensure that everything is well incorporated, again, breaking down those pesky little dry pockets, and will introduce a little air into the product, helping with any final density issues.

Secret Number Five

Two more tricks to combat any grittiness that you may experience with final baked products:

First, run your sifted flour blend through the food processor. Just let it go. A minute or two will break down anything missed in the sieve and will ensure everything is well whisked together. A high-power processor makes all the difference. 

And second, let your dough sit. The moisture in the dough will help soften any hard, little grains. Cookie doughs can easily sit 24-to-48 hours in the fridge, pre-baking. Muffin batters can even be refrigerated overnight, as well. If you find that it has thickened up at all, just add a little more liquid to get it back to the desired consistency.

And that’s that! Our top five secrets to gluten-free baking. Give these ideas a whirl and let us know your thoughts by either commenting on this post, contacting us on our website, or finding us on social.

xoxo

The Polly Fox

Taste of Abby: Local Fruit Galettes

Friends, we're getting close to the annual Taste of Abby event (May 28th to June 3rd) and we’re EXCITED!

The Polly Fox will be representing Abbotsford’s gluten-free population, and we’ll be making gluten-free galettes for the occasion—with local in-season fruit! Now, because of the extended Spring weather, crops are a little off and the timing for produce this summer will be a little different.

Here’s what we’re hoping to work with in a couple of weeks:

Strawberries

Local strawberries are ripe and ready to go when they have a deep red hue, and are fragrant. Another way to be sure is to take a bite of one—they should be sweet, flavourful, and the centre should be deep red, too.

(These guys would hands-down be an all-star in our Taste of Abby galettes!)

Traditionally in-season late May through early July, strawberries are a little slow to develop this year, due to the lack of sunshine and ultra rainy conditions. However, we’re confident that we can pull off a fabulous gluten-free strawberry galette for Taste of Abby.

Cross your fingers!

Rhubarb

Some people are a little scared of rhubarb because of its tartness, but rhubarb is incredible in baking. Commonly paired with strawberries (to add a little natural sweetness), rhubarb is yummy in fruit crumbles, pies, muffins and more.

It’s typically in-season locally in late April through May, but we’ve just now begun to find it at local grocery stores and small Farmer’s Markets. (Finally!) You can tell it’s ripe for plucking by its colour—bright red. The inside will be pale green, but don’t let that discourage you from thinking it’s ready to consume.

Big note: rhubarb leaves are toxic if ingested, so if your rhubarb comes with leaves, be sure to discard carefully and keep away from children and pets.

Consider attending Taste of Abby and make sure you snag yourself a galette or two! To learn more about who we are and what we do, please visit our website at thepollyfox.com, or get social with us on Facebook, Twitter, or Instagram.

Happy soon-to-be-summer!

Xoxo

The Polly Fox

Spring Into Abbotsford This May!

Friends, May has finally arrived (here’s hoping the Spring weather isn’t too far behind), and Abbotsford has some stellar events happening! Here’s a few things to do in our pretty city this month:

The Abbotsford Tulip Festival

Loving those florals? Take advantage of being oh-so close to the Abbotsford Tulip Festival. This annual event truly marks the beginning of summer, and at its peak, it boasts over 3 million blooming tulips in all of the colours and species you can imagine!

Tickets will run you anywhere from $2-$15. Small side note: be sure to purchase them ahead of time—this event sells out!  

Lepp Farm Market

This Abbotsford staple is not just your average farm market—you can shop, eat, attend a cook book signing or take a culinary class! Beginning this month, Lepp Farm Market hosts Sunday barbeques, live music and kid-friendly fun.

Taste of Abby

From May 28th until June 3rd, we’ll be participating alongside other local businesses in Taste of Abby—berries are the Valley’s gem, so it really only makes sense to showcase those little guys! We’ll be pumping out berry galettes as our humble little feature.  

The event is hosted by The City of Abbotsford Economic Development team, and the focus is on everything local. Check in on the event’s main hashtag #localabby to see what everyone is doing.

This year’s venue is TBD.

Field House Brewing Co.

Field House is a fairly recent addition to Abbotsford, having opened just weeks before we did, in January 2016. Craft beer is brewed, served and subsequently guzzled here, and they’ve just launched a canteen with Chef Bonnie Friesen that serves artisan pizza, cauliflower tacos and other ‘street-food’ type eats.

Not to forget—we have some pretty fantastic goods awaiting you at The Polly Fox, too! Everything we make is gluten-free, allergy sensitive (no peanuts or sesame here!), and a ton of vegan and dairy-free options. Our goal is to create delicious food that anyone can eat despite possible food allergies and picky personal preferences. Stop by the shop, grab a coffee and treat (Or perhaps something savory? A sandwich?) and dig deep in the delicious.

And while you’re at it, tour Abbotsford this May—we have some wonderful things to experience. Keep it local!

xoxo

The Polly Fox

PS: Photo by Carly Butler (Thanks, Carly!)

Getting Creative with Edible Flowers

Friends! It’s FINALLY April! And we are absolutely living the whole, “April showers bring May flowers.” (This rain though, are we right?!) But, with the rain brings some wonderful florals—both for bouquets and something super unique:

Edible flowers!

If you’ve never used edible flowers as a garnish on baking, parfaits, chia pudding or anything else, get ready to be amazed. Flowers finish off those beautiful dishes, bring a hint of colour, add a little je ne sais quoi in the flavour department. (Plus, they’re generally just lovely, so we’re big, huge fans.)

But there’s a lot to know about edible flowers. Before you run out and start plucking them from your garden or favourite meadow, here’s the low-down on these little gems:

Species

There are a ton of different types of consumable flora, but you should be careful about knowing the species and making sure they’re safe to eat. West Coast Seeds has a great list of edible flowers HERE.

Popular edible flowers include marigold, dandelion, chamomile, cornflowers (the petals are beautiful!), impatiens, pansy and chrysanthemum.

Food Pairings

Edible flowers can be super cute on anything, but we think they’re especially sweet on a few things in particular:

• Cakes: you can use any edible flowers; simply pluck off and use the petals or a combination of both—they will look beautiful, creative and summery.
• Brownies: try a brightly coloured species of edible flower - like cornflower! - for a contrasting look.
• Chia Pudding: we recommend sprinkling tiny petals from lavender, chamomile or clover. Small tip: lavender can be a little overpowering, so use these guys sparingly.
• Salads: big, yellow and orange squash flowers, like zucchini, are adorable in salads.
• Soups: sprinkling a few petals on a butternut squash bisque? YES!
• Baked Donuts: give the donuts a light coating of vanilla glaze, then top with a few petals as the glaze sets. A little asymmetrical garnish is always beautiful and on point.

General Tips

Here are a few more things to consider when foraging for or purchasing edible flowers:

• No herbicides or pesticides should be anywhere near flora intended for consumption. This means no road-side foraging, guys: exhaust from vehicles and other nasty things can damage the integrity of the poor roadside wildflowers. They may look beautiful, but they won’t be healthy.
• GMO-free flowers are advised. You can order seeds that have not been genetically modified from West Coast Seeds, or simply forage from a safe place where nothing is sprayed and everything grows wild.
• Try flowers first, before adding to your food and baking. Some are very sweet, a few have a bit of kick, and some can be quite bitter. It’s nice to try and compliment the food you’ve made with flowers, rather than detract from the flavours by unintentionally pairing it with an odd-tasting floral mixture.

Have fun with these and let us know if you have any questions by leaving a comment or connecting with us on social.

Happy spring; now go find yourself some flowers for your next party!

(They’ll impress those dinner guests, we promise).

xoxo

The Polly Fox

Spring Break Gluten-Free Pancakes

We’re so excited for the long-awaited arrival of Spring—and a big, huge shout out to all the mamas and papas out there who are into their second week of Spring Break with the kiddos. For those with 24/7 bundles of energy—and you haven’t fallen apart yet—you’re almost there!

We’ve loved welcoming you into the shop, where you’ve found a little escape for yourself—some with kids in tow—to enjoy a cup of coffee and a treat.  

We’ve also heard through the grapevine that kids have been placing some impressive meal requests during their little vacation from school. As if all moms, dads, grandparents and caregivers have nothing but time on their hands to fulfill these orders and keep the little ones pleased…we want to help you!

If it hasn’t already, the inevitable request for pancakes is coming. We have an amazing and healthy gluten-free pancake recipe that we pinky swear will be a huge hit.

The Polly Fox Gluten-Free Pancakes

Yields enough for 3-4ish people

Ingredients

·       42 grams white rice flour

·       72 grams tapioca starch

·       12 grams chestnut flour or sweet rice flour** - see note on chestnut flour below

·       42 grams brown rice flour

·       42 grams oat flour or sorghum flour

·       3 tbsp sugar

·       1 tsp + 1/8 tsp baking soda

·       1 tsp + 1/8 tsp baking powder

·       ¾ tsp salt

·       3 eggs, room temperature

·       1 cup Greek yogurt or enough mashed banana to make 1 cup

·       1 tbsp + 1 ½ tsp oil of choice - we prefer melted coconut oil or light olive oil

·       1 tsp vanilla extract

Directions

1.     Whisk dry ingredients together in a bowl. Set aside.

2.     Whisk wet ingredients together.

3.     Pour over dry ingredients and mix together.

4.     Let batter sit for about 3-5 minutes. While it sits, get your pan going over medium heat.

5.     Oil pan lightly; we recommend using coconut oil, but feel free to use your personal favorite. Butter works well, too.

6.     Pour batter into heated pan, let sit until edges start to set and bubbles form.

7.     Flip. Cook. EAT.

A Few Things of Note…

Quick Disclaimer

Just as we do in the shop, we use weight measurements for our recipes - such a baker’s way of doing things! The recipe does not translate quite the same when adjusted into cups, however, you could give it a try using 1 ½ cups of your favorite gluten-free all purpose blend in place of the first five ingredients. While we can’t guarantee results, play around - food should be fun!

Let’s Talk About Chestnut Flour

Chestnut flour does something magical for baked goods. If you're able to source it out and allergies aren't an issue, we highly recommend it. Specialty grocers such as Choices or Whole Foods are most likely to have it. If you have the time to spare, Amazon definitely carries it.

Low Sugar

These guys don't have a lot of sugar in them, since most top with maple syrup. If you have that sweet tooth, or hankering for something decadent, feel free to increase the sugar to really crush that craving.

Try Them With…

Get creative! If you are going with the Greek yogurt, try a flavoured blend like vanilla, strawberry or caramel. Throw in some chocolate chips, blueberries, almond extract, spices, lemon zest...whatever your heart desires. Slather with more coconut oil and / or butter. Drown them in maple syrup. Finish the mile-high stack with fresh fruit or berries sprinkled on top.  

Best. Weekend. Breakfast. Ever.

Leftovers for The Win!

These gems freeze like a hot damn. Simply lay the extra pancakes out on a baking sheet in a single layer and pop into the freezer. Once frozen, bag 'em up. Chuck them in the toaster for a quick grab-and-go meal, snack or treat.

Seriously, a win-win with these babies. At The Polly Fox, we have lots of healthy-ish, gluten-free breakfast items on the menu and even more on weekends! Check out our complete menu of sweet and savoury goodies, using lots of locally sourced items. And of course, we have coffee!

Enjoy the last few Spring Break mornings, school-bell free, making memories! See you soon…

xoxo

The Polly Fox

5 Gluten-Free Breakfast Ideas

Life is busy—we get it! How often do we skip breakfast because there is just not enough time? (We’re absolutely guilty of it, too). Maybe a lack of time is not the only culprit here, but also a lack of breakfast ideas, which causes us to just give up and skip it all together.

Breakfast is important, though, and we would hate to see you skip breakfast unnecessarily. Here are some good, gluten-free breakfast ideas for you to try, so you’re not skimping on the most important meal and crashing before lunch.

Chia pudding

Coffee, as good as it is, may not be the wisest way to substitute your most important meal of the day—especially if you’re living a gluten-free lifestyle to reap the benefits of a healthy digestive tract. If you’re in a hurry, preparing an overnight chia pudding is a great way to ensure a healthy breakfast is waiting for you in the morning.

Don’t be afraid to customize it, as well! Add some spices, a little maple syrup, seasonal fruit...a small sprinkle of chocolate chips, even! Go crazy, my friends. Live on the edge.

Gluten-Free Oatmeal

Oats are naturally gluten-free, but most brands on the market have been cross-contaminated during the harvesting process, which renders them no longer safe for those avoiding gluten. Take care to buy certified gluten-free oats—if you’re unsure, just take a peek at the label. Gluten-free will always be noted.

Gluten-free oats should be considered a household staple, as oats are great in baking and make for a delicious and hearty breakfast, served cold or warm. Try this amazing recipe from The Healthy Maven for Peaches and Cream Oatmeal to remind you of your childhood.  

Or, better yet, visit us for our house-made granola! We use certified gluten-free oats, a little cocoa powder, maple syrup, toasty seeds and a pinch of flakey sea salt. Try it with a little steamed milk for a cozy twist, topped with fresh baked seasonal fruit.

What more do you need to start your day off proper?  

Deconstructed Breakfast Wrap—Sans Wrap

There are endless ideas of what to stuff inside a delicious and soft Mexican tortilla shell, and almost nothing beats the comfort of a breakfast burrito. Unfortunately, flour tortillas are not gluten-free—but don’t fret! There are brown rice wraps on the market that are certified gluten-free; they can usually be found in the grocer’s freezer section. Or, check for traditional corn tortillas if you aren’t sensitive to corn products. Many are gluten-free and delicious when grilled.  

The other option? Skip the wrap all together!

Instead, try making an omelet, which is basically what’s on the inside of a breakfast burrito. Use spinach, cheese, eggs, and avocado. Add a little hot sauce! Simple, and so yummy. Vegan? Grill up some tofu, or mash and pan fry chickpeas with some fresh herbs. Sprinkle some nutritional yeast for that cheesy flavour. Follow your cravings!

Need some inspo? Try this breakfast wrap recipe!

Fruit Parfait

A fruit parfait is quick, healthy, refreshing and so good. They’re also gluten-free when topped with gluten-free granola! (Ahem. Like The Polly Fox granola). Kids love these dessert-looking parfaits, and they make a great afternoon snack, too.

Simply toss a mixture of chopped fruit and berries gently in a bowl. Into each parfait, layer 1/4 cup of fruit mixture, 1/4 cup yogurt (make it dairy-free if you’re vegan—there are some stellar almond and coconut-based vegan yogurts on the market now), 1/4 cup fruit mixture, 1/4 cup yogurt, then garnish with more fruit and gluten-free granola. If you want to get fancy, garnish with fresh mint!  

Dig deep, friends.

Smoothie Bowl

Our fifth and final idea for a gluten-free breakfast is all the rage right now—a smoothie bowl! We have literally saved the best for last here with this recipe by the lovely Angela Liddon of Oh She Glows. Try her In the Buff Smoothie Bowl for a yummy and ultra satisfying way to start your day.

There you have it! Lots of great ideas for a gluten-free breakfast that will give you energy and inspire you to eat before 11am. The Polly Fox Bakery offers some amazing gluten-free breakfast items, too. Treat yourself to a cinnamon bun or a cute little mini scone, paired with a coffee this weekend. Fulfilling that morning mega appetite? Try a waffle sandwich!

Visit our website to see our complete menu of breakfast, lunch and weekend brunch options. Sweet or savoury, there's something you'll love—we promise.

xoxo

The Polly Fox

Gluten-Free? Try Our 5 Most Popular Creations Today!

Friends! As we inch closer and closer towards spring (thank goodness!), we’re practically buzzing with excitement over our new gluten-free culinary ideas. We can’t wait to get our creative on to bring the city of Abbotsford lots of new and incredibly yummy gluten-free eats!

But have you tried our five current most popular creations?

If you haven’t, you definitely should. And if you have, we’re reminding you that you should go for seconds! Here’s the low-down on five yummy bites from The Polly Fox:

Nanaimo Bars (Aka: Vegan Dream Bars)

These babies are made with homemade gluten-free graham cracker crumbs, cocoa powder, coconut oil, organic cane sugar, a creamy, vegan custard center and topped with smooth dark chocolate.

Vegan Baked Donut

This is a vanilla, baked, cake-style donut with rotating glazes. Our personal fave? Definitely the butterscotch.

Vegan Apple Fritter

This humble guy has himself quite the following! He’s created with total love using barely sweetened gluten-free dough and fried until golden, then filled with Okanagan apples, cinnamon, and nutmeg. Hit afterwards with a light dunk of maple glaze, this yummy treat is practically screaming for you to try him.

The Polly Fox Cinnamon Bun

This classic comfort treat is made with gluten-free brioche-style dough, and rolled with cinnamon and brown sugar. Baked until golden and topped with a dairy-free vanilla frosting, he’s highly recommended to eat warm and enjoy with a black coffee.

The Underdog: Vegan Focaccia Flatbread

Our gluten-free flatbread is made using seasonally selected toppings. Currently, it has chili flakes, balsamic roasted onions, purple yams, butternut squash, zucchini and kale. A popular choice for the die-hards, but often overlooked for the multitude of sandwiches.

Not vegan? Try adding crispy bacon and goat cheese—it's a whole new game. 

To find out more about The Polly Fox and our yummy gluten-free menu, check out our website or come visit us and see our selection of goods in person. Happy Friday!

xoxo

The Polly Fox

Chia Pudding, 3 Ways

Chia pudding: you’ve heard of it. You’ve seen it. But, have you tried it?

This yummy breakfast + snack is on every healthy foodie’s Instagram feed for two reasons: it looks heavenly and it tastes even better. (Scout’s honour.)

The cool thing about chia pudding, is that you can get creative with your recipes. Chia seeds and coconut milk make a basic pudding, but why stop there? That’s like saying our white bread is the same as our swirly cinnamon raisin bread—you can’t try just one loaf! (You’d be missing out on nutty French Toast, which would be a travesty).

There are many ways to make an incredible chia pudding, which is almost always gluten-free. (Unless you’re topping this guy with crumbled Coffee Crisp, we can’t even imagine how one might incorporate gluten into this cute little dish!)

Here’s the basic idea: chia seeds act as a binding agent to create the thickness of pudding without the gelatin. (Which makes it vegan!) Also, because chia seeds are super high in fibre and protein, you’re getting big bang for your buck.

And honestly? These suckers probably cost an actual buck to put together. They make for an inexpensive, gluten-free, vegan, high-fibre, high-protein breakfast or snack that anyone can create.

(You’re starting to understand why we love this stuff now, right?!)

Here’s what you do: combine your ingredients into a glass jar, and screw on the lid. Shake until mixed well, then set aside on your counter for 2-3 minutes. Shake well again and place in your fridge for at least an hour, or even overnight.

That’s it! You can eat it straight out of the jar, spoon it on top of fruit salad, or go nuts with a little homemade granola.

Here are three simple chia seed pudding recipes that we think you’ll love (and you can pick up the Habit Project’s nut mylks at our shop!):

Vanilla-Peach Chia Pudding

• 1 cup Habit Project’s IVORY nut mylk
• ½ diced peach
• 3 tbsp. chia seeds

Cocoa-Coconut Chia Pudding

• 1 cup Habit Project’s BRONZITE nut mylk
• ¼ cup shredded or ribbon coconut, sweetened or unsweetened
• 3 tbsp. chia seeds

Cashew-Kiwi Chia Pudding

• 1 cup Habit Project’s GOLD nut mylk
• 1 kiwi, diced
• 3 tbsp. chia seeds

If you have a nut allergy, please replace nut mylks with a basic coconut, hemp, or rice milk. (The creaminess of coconut milk does work best, but can absolutely be replaced as necessary.)

Happy chia pudding time!

Love,

The Polly Fox

xoxo

Local Friends of The Polly Fox

Oh hi there, Abbotsford! January is almost over (yes!), and that means days will stretch a little longer, temperatures will (hopefully) begin to rise and we can all stop being hermits and enter out into the world again!

While venturing, we highly recommend you take a trip to our bakeshop and try our gluten-free goodies. And if you can’t make it here, you can still try them at various awesome foodie places across the city! Here are some lovely local establishments that carry our fare:

Field House Brewing

If you haven’t been to this local craft brew house yet, you’re in for a treat. Aside from the delicious and inventive freshly brewed craft beers, the vibe and ambiance of this place is modern rustic—which is kind of awesome.

You know what else is awesome? Our gluten-free crackers that Field House pairs with other local goodies! Toasty walnuts and pumpkin seeds, tart dried cherries, cracked black pepper and fresh rosemary—these are too good to pass up.

Café Amarti

The cutie pie coffee shop Café Amarti is located in Immel Plaza, and offers yummy snacks and drinks to its patrons. Some of those goodies include our gluten-free banana bread, double chocolate cookies and salted cowboy cookies. With later hours, you can pop by and crush those cravings with a few cookies.

Restaurant 62

Restaurant 62 has been a Fraser Valley staple in farm-to-table dining for over a decade now, and we’re so pleased that they carry and serve our gluten-free white and mock-rye baguettes! Use a baguette for one of their incredible sandwiches, or have it sliced up and served with their delicious hummus spread.

Pacific Coffee Roasters

Formerly Sumas Mountain Coffee, Pacific Coffee Roasters carries a large variety of our gluten-free baking, including a few of our cookies, banana bread, mini scones and muffins. Pair it with a coffee and you’re golden.

Faspa and Company Catering

This local, gourmet catering company uses a variety of our gluten-free breads and crackers. Give Faspa and Company a call next time you’re looking for a fabulous caterer! (They’ll even provide a beautiful long table for your event…)

House of James

The newest addition to our wholesale line-up, these gems are stocking up on a variety of vegan treats!  Muffins, chocolate chip cookies and double chocolate cookies. PLUS our fluffy bread loaves to make up some hearty sandwiches. What more could you ask for? Pay them a visit, grab a coffee and take a stroll through their giftshop.

From Yarrow to Central Abbotsford, our products can be found at several different locations. Pop into our friends’ shops during your travels and say hello! And if you do make into our bakeshop, we promise we’ll make it worth your effort.

xoxo

The Polly Fox

Health and Wellness at The Polly Fox

Happy New Year! After a few days off, we’re open, busy and feeling grateful and full of gluten-free goodness! Because January is officially (or maybe unofficially?) wellness month, we’ve decided to show you all the ways that The Polly Fox can be a healthy part of your New Year’s wellness plan.

We’re Gluten-Free

(Obviously.) But why would that be considered “healthy?” When you substitute conventional wheat, barley or rye flour for other grain flours, your body is getting nutrients from a variety of other sources.

Also, for those who have diagnosed autoimmune conditions (such as Celiac), consuming a gluten-free diet is crucial to your wellness.

Lastly, even if you have a sensitivity to gluten, or to many foods in general, gluten-free eating can be helpful in improving your health and wellbeing.

We’re Also Vegan-Friendly

True story! Most of our baking and meal menu items are vegan. Whether you are actively trying to abstain from animal products, or just need some extra veggies in your life, we have your back.

Peanuts Don’t Live Here

This is big news for many people with peanut allergies. We can cater to everyone with this problem, and even make cupcakes for your kids’ birthday parties! It’s better to be safe than sorry when it comes to unknown allergies.

We Source Local Products

It’s important to us to source and bake with locally-produced ingredients. It means less shelf life and less transit time, which in turn means more retained nutrients in the food we make for you. As a happy bi-product, it also means we live with a smaller environmental footprint, which we’re thrilled to embrace.

Everything Here is Made Fresh

We strive to create quality products that not only taste great, but are great for your body. Fresh food is healthier food. We don’t need to put preservatives or additives in our goods, because what we make gets consumed right away. It’s a total win-win.

We are 99% Soy-Free

Aside from one or two products that we make, we are almost completely soy-free. (The tiniest amount of soy is in our chocolate chips, in the form of soy lecithin - everything else is soy-free!).  We’ve heard our customers’ concerns over consuming soy products, and we’ve come up with a solution. Instead of turning to soy in place of dairy, we use milk alternatives like coconut, almond and cashew milk.

Our Sugar Substitutes are Healthy

We don’t use heavily processed sweeteners in our baking and we don’t like many of the conventional alternatives, either. Instead, we use natural sweeteners like pure maple syrup and coconut sugar to sweeten our creations! These natural sweeteners are a healthier alternative to conventional sugars and sugar substitutes.

The next time you and your family or friends (or just you!) decide to get lunch somewhere, remember that we’re a healthy and always gluten-free option.

Happy New Year, and cheers to choosing health.

xoxo

The Polly Fox

Popular Dairy Substitutes in Vegan Baking

Happy Wednesday, friends! We can’t believe it’s the end of December already—how did that happen? We hope you’ve all had an incredible Christmas and are still enjoying the holiday season.

Even though our bakery is known for being gluten-free, we’re asked all the time for dairy alternatives and dairy-free products. Gluten is not the only common sensitivity around here: dairy products can be incredibly aggravating for some people!

In an attempt to help you lovelies out, here’s a non-conclusive list of some of the more popular ways to substitute dairy products (and eggs!) out of your baking:

Plant-Based ‘Mylks’ in Place of Milk

Milk and cream are often common ingredients found in baking recipes, but they’re easily replaceable. There are tons of milk substitutes out there:

Almond Milk is a fabulous plant-based alternative with a silky texture and a nutty taste. As a bonus, it contains only 60 calories in one cup compared to 146 in whole milk.

Coconut Milk is known for its rich and creamy taste, thanks to its higher content of healthy fat (4.5 grams per cup). The lighter “beverage” version can be found in the dairy-free milk section at most grocery stores, or you can use the full-fat canned milk in place of cream. (Hint: the canned coconut milk works wonderfully in baking).

Hemp Milk is made from hemp seeds and contains a healthy 5 grams of protein and 3 grams of healthy fat. It also boasts an entire day’s recommended intake of omega-3 fats! Slightly nutty and quite earthy, a little goes a long way for flavor. We recommend combining it with coconut or nut milk to tone down this guy’s distinct flair.

Cashew Milk is similar to almond milk in taste, but it’s a little sweeter and creamier. (Which makes it a great dairy-free alternative when baking!) You can easily make raw creamy cashew milk in seconds with your blender: here’s how.

Chia or Flax Seeds in Place of Eggs

Chia seeds and water can be used as an egg replacement. So can flax! Here’s the low-down: combine one tablespoon of chia seeds OR ground flax seed with 3 tablespoons of warm water. This equals one egg. Stir mixture together and set aside for 5 minutes. When the time is up, stir one more time, and use as a replacement for one egg in a baking recipe. (2 tbsp. chia to 6 tbsp. water would equal 2 eggs, and so on…)

Please do note to use these “eggs” sparingly—replacing more than two in a recipe can result in a dense, gummy final product.  We find they work great in cookie recipes, to help with that crisp edge and soft center.

Pureed Anything in Place of Butter

For a butter substitute, you can straight-up swap butter for a commercial vegan product like Earth Balance Buttery Spread, or you can use pureed avocado, pumpkin, applesauce, you name it.

Almost anything with a creamy texture can be used in place of butter when baking, but keep in mind that it will change the flavour of what you’re baking, and result in a slightly denser product.

Or, try olive oil in cakes! The lighter versions pair beautifully in vanilla and citrus cakes, and even more so with chocolate. Nom…

Have more questions? Leave a comment below and we’ll get to you as soon as we can! And remember, if you want to grab and go, we’re open 6 days a week, and we’re here early.

For full contact details, visit our website.

Love,

The Polly Fox xo

PS: if you’re wondering if your child may have a dairy sensitivity, visit HERE.

4 Gluten-Free Holiday Treat Recipes

At this time of year, we all tend to get overly spoiled with countless offers of baking, confections, candy, and other yummy holiday treats. But if you’re gluten-free, it’s hard to be able to partake in these indulgences.

Especially when it comes to attending fun events like cookie exchanges!

In light of this, we want to provide you with some ideas on what to make and take to your next holiday party—recipes that are simple, festive, and above all? 100% gluten-free. Wow your fellow party-goers and help change the stigma of gluten-free!

Here you go:

Gluten-Free Holiday Rice Krispy Squares

Super simple, but super fun.  Minimal effort to add a fun and festive twist to mom’s homemade Rice Krispy squares! (Image from Baker’s Beans; recipe adapted from them, too.)

Ingredients

·       ¼ cup coconut oil

·       2 cups gluten-free marshmallows

·       1 tsp. vanilla extract

·       4 cups holiday Rice Krispies

·       ½ cup dark chocolate (over 70% cocoa)

·       4 peppermint candy canes

Method

1.    Melt coconut oil in large stainless steel pot over medium heat.

2.    Add marshmallows, and stir until melted.

3.    Add vanilla.

4.    Turn heat off, and add Rice Krispies. Stir quickly until well combined.

5.    Pour mixture into a greased (we use coconut oil!) 9x13 baking pan, pressing down and smoothing top with a spatula. Let cool.

6.    Melt chocolate then drizzle over top of squares.

7.    Crush candy canes and sprinkle on top of the chocolate while it’s still warm.

8.    Let cool, then slice and serve!

Gluten-Free Holiday Bliss Balls

Bliss balls are ideal, because you can use whatever ingredients you want. Gluten-free? No problem. Vegan? Easy-peasy. Looking for high protein? You got it. Basically, they’re called Bliss Balls for a reason. (And these ones are Christmas-coloured—image and recipe adapted from Vegetarian Comfort Foods.)

Ingredients

·       2 cups rolled oats (make sure they’re gluten-free—sometimes oats can be cross-contaminated with neighbouring wheat crops)

·       1 cup chopped pistachios

·       ½ cup dried dates

·       ½ cup dried cranberries

·       ½ cup almond butter

·       ¼ cup warm water

·       1 cup shredded coconut

Method

1.    Combine all ingredients except coconut in your food processor and process until well-mixed.

2.    Using a small spring release ice cream scoop, make two-bite balls. If mixture needs a little bit more moisture, add more warm water, one tablespoon at a time.

3.    Roll in coconut. (Or matcha. Or sesame seeds. Or finely chopped goji berries. Or whatever!)

4.    Place in container between layers of parchment and refrigerate for at least two hours. Enjoy!

Vegan AND Gluten-Free Gingerbread Men

A totally awesome twist on a holiday classic. Because what’s Christmas without gingerbread cookies?! This image and recipe are straight from Minimalist Baker (thank you, Dana!).

Ingredients

·       1 flax egg (see method for instructions)

·       ½ cup brown sugar

·       ¼ cup almond butter

·       3 tbsp. molasses

·       ¼ cup vegan butter, softened (like Earth’s Balance Buttery Spread)

·       ¾ tsp. ginger

·       ½ tsp. cinnamon

·       ¼ tsp. nutmeg

·       ¼ tsp. salt

·       ½ tsp. baking soda

·       1 ¼ - 1 ¾ cups gluten free baking/pancake mix

Method

1.    In a large mixing bowl, prepare flax egg by mixing 1 tbsp. ground flax with 3 tbsp. water and letting rest for 5 minutes.

2.    Add softened butter, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on a low with a mixer, or vigorously whisk.

3.    Add gluten-free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. (Your dough should hold its shape when pressed, but not feel dry.)

4.    Cover and chill dough for at least one hour; preferably overnight.

5.    When you’re ready to bake, preheat your oven to 350 degrees.

6.    Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.

7.    Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.

8.    Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.

9.    Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.

10. Once cooled, decorate with frosting or sprinkle with powdered sugar. I think a perfect, simple frosting option is piping on a mix of 2 cups icing sugar, 1 tablespoon melted butter, and 1-2 tablespoons almond milk. Just make sure it's on the thicker side so it doesn't run.

11. Store covered at room temperature for several days. Freeze for longer term storage. The batch should make between 25-35 cookies, depending on the size of your cookie cutter.

Gluten-Free Mint Nanaimo Bars

Okay…this one is a little more complicated, but we feel confident that you guys can handle it. (Or just stare at the picture, because it’s mouth-watering!) Holiday-inspired nanaimo bars—need we say more? (Recipe modified from The Inspired Home.)

Ingredients

Bottom Layer

·       ½ cup butter

·       ¼ cup coconut sugar

·       5 tbsp. cocoa

·       1 egg, beaten

·       1 ¼ cups gluten-free graham wafer crumbs

·       ½ cup finely chopped raw almonds

·       1 cup unsweetened coconut

Second Layer

·       ½ cup butter

·       2 tbsp. and 2 tsp. whipping cream

·       1 package organic, gluten-free custard powder

·       1 cup icing sugar

·       1 tsp. peppermint extract or 2 drops of food-grade essential oil

·       3 cups fresh spinach, juiced

Third Layer

·       5 squares semi-sweet chocolate (1 ounce each)

·       2 tbsp. butter

Instructions

Bottom Layer

1.    Melt first 3 ingredients on top of double boiler (if you don't have one, use a metal or glass bowl on top of a saucepan).

2.    Prepare crumbs, coconut, nuts in a metal or ceramic bowl.

3.    Add egg (or egg substitute) and stir to cook or thicken.

4.    Remove from heat and combine cocoa into the dry mixture, then press into an ungreased 8x8" baking pan (glass or ceramic).

5.    Place in freezer.

Second Layer

1.    Juice 3 cups of spinach and set aside.

2.    Cream everything else (except peppermint extract) together carefully, beating with full mixer or hand-mixer until light.

3.    Add spinach juice and peppermint extract, then beat for another 1-2 minutes.

4.    Add second layer to pan and spread out to equal thickness with a spatula.

5.    Place back in freezer.

Third Layer

1.    Melt all squares of chocolate with butter over low heat, stirring frequently.

2.    Once cool but still liquid, pour over second layer and chill in the refrigerator for at least 2 hours.

3.    Slice and enjoy!

And there you are! Try these gluten-free recipes, and let us know what you think. And in the meantime, if you’re hungry and looking for an awesome breakfast or lunch or snack or whatever, check out our new online menu.

For more information, visit our website at thepollyfox.com, or get social at: facebook.com/thepollyfox || @thepollyfox || IG: thepollyfox.

Happy gluten-free holidays!

xoxo The Polly Fox

10 Tips for a Gluten-Free Holiday Season

If you’re a dedicated gluten-free eater, you’ve probably developed a few tried-and-true ways of avoiding gluten in social settings. Maybe you bring your own baking to parties, or perhaps you rock the eat-before-you-go theory. Whatever it is you do, you know what you’re doing.

But what if you’re a newbie to the gluten-free world, and are dreading the food consumption portion of the holiday season. It’s so hard to eat out when you’re avoiding an ingredient that seems to be in everything!

But don’t worry—we have your back.

Here are 10 quick tips to participating in a fabulous gluten-free holiday:

1. Bring your own dish (or two!) so you know there will be at least one delicious thing that you can eat.

2. Host dinner yourself—then you can control what’s up with the food.

3. Plain turkey and ham are both gluten-free, but you have to make sure that they’re not basted and/or glazed in anything containing gluten.

4. Make sure the turkey hasn’t been stuffed with traditional bread. Instead, try stuffing your turkey with butter or ghee, and tons of fresh herbs. Similarly, avoid gravy unless you know for certain that it’s gluten-free. (Or, our bread makes for some stellar stuffing!)

5. Mashed and sweet potatoes are usually gluten-free. If you’re unsure, ask.

6. Vegetables are gluten-free gems, so fill your plate with them! Just be wary of cheesy sauces and toppings.

Which brings us to:

7. Anything with a cream base is probably not okay. Typically, that base has been thickened with flour. If you’re making your own cream base, try using corn starch or tapioca flour, instead.

8. If you’re eating from a buffet, go first. This will help avoid any cross-contamination, which occurs when serving spoons become inadvertently shared between dishes. (Grrr…)

9. If you’re hosting a cookie exchange, ask that guests rise to the gluten-free challenge. (Maybe offer a fun prize like a bottle of wine to the most creative gluten-free offering?)

10. Don’t make a big fuss over being gluten-free, but do thank your hosts and/or guests for being understanding about your special diet.

Hopefully these tips are helpful to you!

And if you want to supplement your own or your host’s menu with our fresh and yummy gluten-free products, please do! Let us know in advance and we’ll work with you to create something delicious and have it ready on the day of your event.

Call us at 604.744.1881 or email us at hello@thepollyfox.com.

Let us help ensure your gluten-free diet doesn’t fly out the window (or chimney) with Santa Clause.

(You know what we mean…)

For more information, visit our website at thepollyfox.com, or get social at: facebook.com/thepollyfox || @thepollyfox || IG: thepollyfox.

Happy gluten-free holidays!

xoxo The Polly Fox

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