Apple Cinnamon Breakfast Cake!

Apple Cinnamon Breakfast Cake!

This delightful dish combines the wholesome goodness of gluten-free sourdough with a medley of flavors, resulting in a treat that’s both comforting and nutritious. Grated Granny Smith apples lend a refreshing crunch, while a blend of nut-milk, flaxseeds, cinnamon, and vanilla imparts a rich, aromatic essence. Sweetened with a touch of maple syrup or frozen apple juice concentrate, this indulgence is perfect for a cozy brunch or a special dessert. Topped with your favorite fruits, plant-based whipped cream, and a drizzle of maple syrup, it’s a symphony of tastes and textures that’s sure to delight your taste buds. Discover the joy of wholesome baking with this Simple Kneads creation!

1 Simple Kneads GF Plain Sourdough loaf
1 cup of your favorite unsweetened nut-milk
2 T. Flaxseeds
1 t. cinnamon, or to your liking
½ t. vanilla
2 T. Maple Syrup or frozen apple juice concentrate
2 granny smith apples, grated


  1. Cut bread in cubes and place in a large mixing bowl. Set aside.
  2. Blend milk, flaxseeds, cinnamon, vanilla and sweetener until smooth. Set aside.
  3. Grate apples and mix into bread cubes
  4. Pour blended milk mixture over the bread cubes and grated apples, and stir carefully until well mixed.
  5. Grease cake pan (or muffin pans) and fill with the mixture. If using muffin pans just spoon in with your hands (pile high).
  6. Bake at 350 for 30-35 minutes
  7. Enjoy topped with your favorite fruit, plant-based whip cream and maple syrup drizzled on top!
Back to school!

Back to school!

Finding easy school lunch ideas can be challenging, especially when your child has serious allergies. Simple Kneads understands these difficulties. We have kiddos of our own who also have varied diets and often feel left out when everyone else’s food looks so yummy. So, we want your child’s back-to-school experience to be, not only tasty and fun, but also super nutritious! And if your child is gluten-free, vegan, allergic to tree nuts, eggs, soy, and/or celiac, our breads are safe for them!

A special tip when making sandwiches with our bread: Lightly toast, spread or load with fillings, and place in a ziplock bag, or wrap in saran wrap, while still warm. This little trick will keep bread soft and pliable until lunch.

Here’s a chickpea tuna-like salad recipe that our kids love to stuff in their sandwiches… However, I rarely measure, so make it to your liking using the following ingredients!

  • 1 can chickpeas
  • 1 small onion, diced very fine
  • Different colored bell peppers diced fine
  • Onion powder
  • Garlic powder
  • Dash of cayenne pepper
  • Splash of lemon juice
  • Your favorite plant-based mayo (1-2 Tablespoons)
  • Salt


Drain chickpeas/mash with a potato masher or in a food processor. Place in a bowl, add all ingredients and mix well. ENJOY!

*When cooking without measuring cups or spoons, always start with a small amount of herbs and spices and build from there. In the recipe idea above, I would advise you begin with dashes and sprinkles. And remember, you can’t “unadd” ingredients like cayenne and rosemary. Also, if you use too many ingredients it can ruin the flavor. Simple is best!

Creamy Cannellini Delight

Creamy Cannellini Delight

With 4 children between ages 2 and 13, trying to homeschool, keep the house looking semi-decent, garden, take care of myself, spend time with my husband, when it comes to cooking, simple is the name of the game! For a lunch that came together easily and was so delicious, here’s what I did:

• The night before, soak some Cannellini beans in water
• In the morning, rinse beans very well and cook in InstaPot with just water (I did 25 minutes)
• Then about 20-30 minutes before vou eat:
• Sauté 1 onion in coconut oil until golden
• Add 3-4 cups cherry tomatoes (I had some yummy frozen ones from last year’s garden)
• Blend 1 c cashews in 2 c water until smooth (add more water for the consistency you like) and add to the pan.
• Add 1 bunch baby broccoli chopped in 1 inch segments
• Season with Celtic or Himalayan salt, onion and garlic powder and any fresh herbs you like such as basil, parsley or cilantro
• Simmer until broccoli is tender
• Drain the beans and cover them with the cashew cream and veggies. Don’t forget to add some nicely toasted @simplekneads_gf bread.

We rarely go a meal without Simple Kneads bread in this house!

Enjoy! It’s so hearty and satisfying without being too heavy.

Recipe is by: Sacha LeClaire.

The Ultimate Fresh Veggie Sandwich!

The Ultimate Fresh Veggie Sandwich!

Treat yourself to a sandwich bursting with nutrition and fresh veggie goodness. Yes, you can have a sandwich that is delicious without any animal products.

Of course, you need a healthy, oil-free bread for the ultimate experience! Our Quinoa Power Grains is not only oil-free but 100% plant-based, true sourdough, and made with gluten-free whole ancient grains. And you don’t even have to be a chef to build this spectacular creation!

Mash up an avocado, sprinkle with a little salt and lime if you like, spread it on two toasted slices of our Quinoa Power Grains, and stack the most colorful veggies you have for a most mouthwatering experience. We like to use tomatoes, cucumbers, sprouts, bell peppers, onions and lettuce. This sandwich is hearty, flavorful and filling! You won’t even miss the meat or the cheese!