Springtime Shortbread

shortbreadThe perfect recipe for a day full of spring showers (or snowstorms)!

Enjoy with a fruit infused tea or dunk them in melted chocolate!  

Cream together in a large bowl…
1 cup butter (softened)
3/4 cup sweetened condensed milk
Beat in…
1 cup brown rice flour
1/2 cup + 2 tbsp almond flour
1/2 cup tapioca starch
1 tsp vanilla
Pinch of salt
extra brown rice bench flour for rolling out dough

Cream butter with sweetened condensed milk. Add flours, salt and vanilla. Mix until combined. Form into ball and wrap in plastic wrap. Chill in fridge for at least 1 hour.

Roll dough into 1/3 inch thickness on floured surface, sprinkle with bench flour as dough will be sticky.

Cut into rectangles and prick with a fork. (Option to roll into 1 inch balls and flatten with form)

Bake at 350 degrees for 8 minutes on a parchment lined pan.


Unionville Farmer’s Market 2013

Sweet Grace & Co. will be selling at the Unionville Farmers’ Market for a couple of Sunday’s this summer. Stay tuned for dates and check out the market in the mean time. Market opens Sunday June 30, 2013, Station Lane, Unionville Ontario.

Butternut Spiced Bundt Cake

This sensational spiced coffee cake is perfect for a pot luck.  Serve with fresh berries and clotted cream. Gluten and lactose free, it’s great for a weekend baking adventure!

sweet potato cake

Whisk together…
2 eggs
1/2 cup canola oil
1/4 cup maple syrup
2 tbsp fancy molasses
1 cup butternut squash or sweet potato
2 tbsp freshly squeezed orange juice
2 tbsp orange zest
1 tsp vanilla

In a separate bowl, combine…
1 cup almond flour
1 cup brown rice flour
1 tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1 tbsp gluten free baking powder
1/4 tsp baking soda

*optional – 1 1/2 cups of your favourite fruit. (I like using 1/2 cup blueberries, 1/2 cup cranberries, 1/2 cup chopped apple)   Mix them with the dry ingredients so they don’t sink to the bottom of the cake.

Whisk together…
1/2 cup icing sugar
3/4 tbsp lemon juice

Fold dry ingredients into wet.  Pour into a greased and floured 12 cup bundt pan.  Bake for 45 – 55 minutes or until cake tester comes out clean. Allow cake to cool for 20 minutes in pan before removing.   Once cool drizzle with lemon glaze. 


Irish Potato Boxty


This St. Patrick’s Day, why not start the festivities with some traditional Irish fare. The Boxty or ‘poor house bread’ is a potato pancake that is definitely worth a try. Enjoy with your favourite gluten free beer and it’s green skies ahead.



In a large bowl mix together…
1 lb yukon gold potatoes boiled, mashed (approx. 2 med. potatoes)
1 lb yukon gold potatoes raw, grated, drained (approx. 2 med. potatoes)**
1/2 cup milk
2 eggs
2 leaves of kale de ribbed and thinly sliced
1/2 cup old white cheddar, grated
1/2 cup white or brown rice flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper

**Toss grated potatoes with 1/4 tsp of salt and let drain over sieve for a few minutes before adding to mixture.

Once mixture is combined scoop a 1/4 cup of the mixture and form a patty about 1/2 inch thick.  Fry in canola oil in a pre-heated non-stick pan until golden brown on each side.

Serve with a dollop of sour cream and a sprinkling of green onion, or make a meal of it with your favourite sausages, sauteed kale and don’t forget the g-free beer!

Happy St. Patrick’s Day!


This poem is a little out of date, but fun none the less.

Boxty on the griddle,
And Boxty on the pan;
The wee one in the middle
Is for Mary Ann.

Boxty on the griddle,
boxty on the pan,
If you can’t bake boxty
sure you’ll never get a man.

Boxty on the griddle,
Boxty on the pan,
If you don’t eat boxty,
You’ll never get a man.

Whistle Stop Fair

Whistle Stop Christmas Fair 2012!

This year, the 2012 Whistle Stop Christmas Fair raised $1,100 for the Arthritis Society. Many volunteer hours and teamwork went into this event, which has been held at the Markham GO Station in December over the past four years.
Our thanks go out to everyone who helped to make this fair, which features art, crafts and unique food, the best ever.

Thank you to The Garden Basket in Markham, which sponsored the cafe, and to Nicole Chapman of The Arthritis Society who spoke to visitors throughout the day, giving information about arthritis and the society’s work.

A special thank you to our talented and enthusiastic vendors and to our elves—students from St. Elizabeth Catholic High School in Thornhill. Other volunteers included Patrick Kennedy and Bradley Keen, who manned the barbecue and Brandon Wild and Bob Vopni who provided the music. Thank you also to Councillor Carolina Moretti and her executive assistant Gillian Shaw.
We couldn’t have done it without you!

We look forward to another successful event in December 2013!