Announcement!

We have been so busy organizing, that we almost forget to let you know about our exciting news!

We are officially a new vendor at the 124th Street Grand Market!! Hope to see you there!

Easter Box

We are so ready for Easter! Mostly because it’s another great holiday to stuff yourself with lots of delicious chocolate!

Our Easter Box is $50 with $10 delivery.

It includes:

4 Rice Marshmallow Bars

6 Funfetti Macaron

4 Lemon Shortbread

and 4 Coconut Macaroons

To order, contact us here or emails us at oatsdateshoneycakes@gmail.com

Two delivery dates, April 3rd or May 1st. Order by March 27th for April 3rd delivery.

Also available to order: Carrot Cake, 6 slices for $25 & Mini Egg Cookies, 6 for $18.

  • Mini Egg Cookies not suggested for those who are celiac.

Valentine’s Box

Share a Valentine’s Box- $40 (delivery $10)

Order by February 11, 2020.

All gluten free and includes: 4 shortbread cookies (one personalized with initials), 2 snicker-doodle cakesicles or 2 chocolate cupcakes, and 4 raspberry truffles.

February 14th contactless delivery. $20 deposit with remainder paid on or before arrival. Accepting e-transfer, cash, visa, debit, mastercard.


Message us on our Facebook page to order or email oatsdateshoneycakes@gmail.com

Gluten-free Christmas Boxes!

Tis’ the season!!

Before every holiday season we will introduce a gluten-free goodie box available for purchase.

Here is the Christmas Box! Delivery is including in the $55 box. A $25 deposit is required on the date of order, with remainder being paid on or before delivery date.

Listed above is our regular box. We also have a nut-free box. This includes all the above except in replacement or almond cookies, there is Christmas Bark.

To order, email; oatsdateshoneycakes@gmail.com or leave a message on the contact page.

You can order up until December 12th, with deliveries starting December 16th.

Rhubarb Sorbet

This is an extremely delicious and refreshing sorbet. It’s not too sweet, but packed with flavor and ingredients that help kick some of the natural tartness in rhubarb out!

Rhubarb Sorbet

2 Cups Rhubarb, finely chopped

1/2 Cup Simple Syrup

Dash Of Kosher Salt

2 Teaspoons Red Wine Vinegar

  • Rinse all the rhubarb well to make sure all the dirt is washed off.
  • Make sure to trim the ends off the rhubarb.
  • Cut the smaller stalks in half lengthwise, then in small pieces.
  • The bigger stalks can be cut lengthwise in 4 pieces, then chop in small pieces.
  • Place all the chopped rhubarb in a Ziploc freezer bag, anywhere from several hours to 24 hours.
  • Make a simple syrup;
  • Bring equal parts granulated sugar and water to a boil in a small pot.
  • Turn off when all the sugar is dissolved, the mixture is slightly thickened and lightly coloured.
  • Place the frozen rhubarb in a food processor, with the simple syrup.
  • Add the kosher salt and red wine vinegar.
  • Continue processing until everything is fully blended.
  • Not all the rhubarb will blend at first, so make sure you take a spatula and push it into the mixture.
  • Place the fully blended mixture into a container and place in the freezer.
  • It may take several hours for it to fully freeze
  • Heat the ice cream scoop by placing it under hot water.

Rhubarb Sorbet, 4 Cups

  • 2 Cups Rhubarb, finely chopped
  • 1/2 Cup Simple Syrup
  • Dash Of Kosher Salt
  • 2 Teaspoons Red Wine Vinegar
  1. Rinse all the rhubarb well to make sure all the dirt is washed off.
  2. Make sure to trim the ends off the rhubarb.
  3. Cut the smaller stalks in half lengthwise, then in small pieces.
  4. The bigger stalks can be cut lengthwise in 4 pieces, then chop in small pieces.
  5. Place all the chopped rhubarb in a Ziploc freezer bag, anywhere from several hours to 24 hours.
  6. Make a simple syrup; bring equal parts granulated sugar and water to a boil in a small pot.
  7. Turn off when all the sugar is dissolved, the mixture is slightly thickened and lightly coloured.
  8. Place the frozen rhubarb in a food processor, with the simple syrup.
  9. Add the kosher salt and red wine vinegar.
  10. Continue processing until everything is fully blended.
  11. Not all the rhubarb will blend at first, so make sure you take a spatula and push it into the mixture.
  12. Place the fully blended mixture into a container and place in the freezer.
  13. It may take several hours for it to fully freeze
  14. Heat the ice cream scoop by placing it under hot water.

Make sure to enjoy at a picnic on a nice hot day! You can change the flavor of the simple syrup too! It’s really tasty to make a ginger simple syrup or even a lemon simple syrup!

French Themed Dinner

This week I decided to take on some french cuisine! I did quite a bit of research at firs, as I wanted to take different common dishes from different parts of France.

We started off with Le Gigot d’Agneau (French Roasted Leg of Lamb). This is a dish typical of some parts of Normandy where lamb is raised. We choose to roast is over onions, some potatoes and butternut squash.

Then, a gluten free Flammekuche (kind of like a more delicious rich pizza). From Alsace.

I attempted a gluten free Clafoutis, which didn’t really turn out! It’s not on my list of items to perfect!

The Black Rose for our cocktail for the evening!

Coleslaw

This was another slaw that I added mango, pomegranates and cilantro too.

This is a something I really love, however I find most people have been turned off from coleslaw because of grocery store versions. You can really make your own BETTER version at home.

Now every time I make coleslaw a t home I kind of change it up. Kind of depends on what I have in my fridge and if I want it a little more sweet or spicy.

Coleslaw

Half a Cabbage

2 small Cucumbers or half a large English Cucumber

3 Carrots, peeled

1 Pepper

1 Lime, zested and juiced

4 Garlic Cloves, minced

Salt, To taste

1 Teaspoon, Pepper

1 Tablespoon, Chili Flakes

2 Tablespoons, Avocado Oil

1 Tablespoon, Red Wine Vinegar

2 Teaspoons, Paprika

1 Teaspoon, Cumin

Couple Spoonfuls healthy Mayonnaise ( I prefer Avocado Oil)

  • Zest and juice 1 lime into your salad bowl
  • Mince your garlic and place into your salad bowl along with all your remaining spices.
  • Add Red Wine Vinegar and Mayonnaise
  • Mix together until completely homogeneous.
  • Slice the cabbage in half and cut out the centre.
  • Cut in half again.
  • Hold horizontally and slowly slice very carefully as thin you can make it.
  • Peel and cut the ends or bad areas off the carrots.
  • Grate carrots over the large holes in the bowl.
  • But your cucumber into thin slices, lengthwise and slice in small pieces, similarly to how you did your cabbage.
  • Cut pepper in slices lengthwise, and then cut into small pieces.
  • Place everything into your salad bowl and mix everything together.
  • Add a bit more mayo if you want a little more creaminess.
  • Make sure to take a taste test to make sure you like the flavor and spice level.

Coleslaw, Enough for 4

  • Half a Cabbage
  • 2 Cucumbers, small or half a large English Cucumber
  • 3 Carrots, Peeled
  • 1 Pepper
  • 1 Lime, zested and juiced
  • 4 Garlic Cloves, minced
  • Salt, to taste
  • 1 Teaspoon, Pepper
  • 1 Tablespoon, Chili Flakes
  • 2 Tablespoons, Avocado Oil
  • 1 Tablespoon, Red Wine Vinegar
  • 2 Teaspoons, Paprika
  • 1 Teaspoon, Cumin
  • Couple Spoonfuls of healthy Mayonnaise
  1. Zest and juice 1 lime into your salad bowl
  2. Mince your garlic and place into your salad bowl along with all your remaining spices.
  3. Add Red Wine Vinegar and Mayonnaise. It’s better to add a little bit of mayo at a time rather then adding a bunch at once.
  4. Mix together until completely homogeneous.
  5. Slice the cabbage in half and cut out the centre.
  6. Cut in half again.
  7. Hold horizontally and slowly slice very carefully as thin you can make it.
  8. Peel and cut the ends or bad areas off the carrots.
  9. Grate carrots over the large holes into the bowl.
  10. But your cucumber into thin slices, lengthwise and slice in small pieces, similarly to how you did your cabbage.
  11. Cut pepper in slices lengthwise, and then cut into small pieces.
  12. Place everything into your salad bowl and mix everything together.
  13. Add a bit more mayo if you want a little more creaminess.
  14. Make sure to take a taste test to make sure you like the flavor and spice level.

Now coleslaw is definitley a tad bit of a labor of love as it can take quite a bit of time to get all the veggies small, but chunky slaw is just as good.

I love having coleslaw with anything that has been on the BBQ and especially on pulled pork sandwiches! You can really mix different veggies and even fruits in as well. I love putting BBQ pineapple into my coleslaw for pulled pork sandwiches.

Southern Themed Dinner

My husband has recently become somewhat obsessed with Southern culture. The food and drinks are not only amazing, but the theme of family and always be together and eating together is also so amazing!

For this themed evening we had homemade baked beans, gluten free cornbread, bbq chorizo and smoked, bbq boar ribs!