Simply Sandy

I'm still here! It's been a little while since I've posted, and admittedly, I'm struggling this week. I miss my kids who are at their Dad's for week 2 and I miss my family and friends, as I am sure everyone else does also. I am so excited to still be doing what I love to do, but it's hard looking at doorway after doorway each week. I love just being able to say hello, but I will take at least the awesome interractions I get to have with so many of you -- I am thankful thoug...h that this time has allowed me some extra time to make and attempt to make new products or just test out new recipes to share. -- I'm pretty sure I nailed these one bite chocolate glazed mini donuts with @shortiecakescupcakes vegan sprinkles that are also gluten free. I'm hoping to add them to the menu of items available for purchase next week. I am happy to report that the kids gave them a . -- These guys definitely put a smile on my face. -- I hope you are all keeping safe, sane and happy. I cannot wait to see your faces again live and in person See more

I've always been thankful for the people in my life, but I've been feeling extra appreciative of everyone and really looking forward to being closer than 6 feet. Hugs are going to be extra tight in the future. In the meantime, I will be playing around in the kitchen. These carrot muffins were yummy!! I adjusted a recipe I posted previously to cut down on the sugar I had originally used and added a sprinkle of pumpkin seeds and coconut sugar to the tops before bakin...g, which gave them a yummy crunch. Recipe is Ingredients: 1 cup gluten free flour 1/2 cup gluten free oats 1/4 cup hemp seeds 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground ginger 1/2 tsp salt 1 egg 2 tbsp coconut oil, melted 1/4 cup maple syrup 1/2 cup unsweetened apple sauce 1/2 cup avocado oil or oil of choice 1 tsp vanilla extract 3/4 cups finely shredded carrot (I used 1 large carrot) Some pumpkin seeds Some coconut sugar Directions: Preheat the oven to 350. Mix all the wet ingredients in one bowl. Mix all the dry ingredients in a seperate bowl. Mix the wet and dry ingredients together except for the shredded carrot, pumpkin seeds and coconut sugar. Once the wet and dry ingredients are combined, fold in the carrots. We used an ice-cream scoop to put generous amounts of batter in a greased muffin tin. Sprinkle a few pumpkin seeds over the muffins pressing them in a little and then a sprinkle of coconut sugar.This made about 18 small muffins. Enjoy!! See more

What a weird time right now, right?!?! I came across this picture and felt really sad. I really miss people and the feeling of being part of a community. I miss connecting with with everyone face to face and I really, really miss giving and getting hugs. I have been touched though by the support of customers and the maker community. Thank you for sharing my info and for the referrals. It really means the world to me.... I love what I do and not being able to do it as much as I would like really feels kind of odd. I'm going to eat up the time I get with the kids. Today the simple act of skipping rocks by the lake was the best feeling ever. For that small window of time we didn't have to worry about a single thing except enjoying our time together. I hope you get to experience and take advantage of some of these moments also. -- Stay safe friends See more

During this time it is super important to eat more hole food. -- In all seriousness, it's a super trying time for everyone. All we can do is adhere to the limiting of social contact and wash, wash, wash your hands!!. -- We will still be offering delivery on all baked good. I'm not sure about pick up just yet, but will update you as soon as I know.... -- Just so you know, I bake out of a local kitchen and a kitchen outside of the city. Both are inspected kitchens and I also have my Food Handlers certification. -- Be safe friends and have hope. In a time where a lot of things are out of our control, take a deep breath and think about what you do have control of. Focus on that See more

Gluten free and dairy free (vegan) lemon blueberry scones. Don't have any intolerances? No problem! Just use regular flour in place of the gluten free flour and use whatever dairy is your preference. Either way, they are yummy! These weren't too sweet, so feel free to sprinkle some organic sugar or cane sugar on top before popping them in the oven