APOLOGIES TO ALL! BENJAMIN”S BITES WILL NOT BE APPEARING. Special orders up to Christmas still welcome at info@benjaminsbites.com or 250-884-3093.

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About Benjamin’s Bites

Benjamin’s Bites Cookies and Brownies are made with documented to be 100% gluten-free, peanut/tree nut free, soy-free ingredients. These vegan treats are produced in a “home kitchen,” using a strict cross-contamination prevention protocol. For further information, please contact Benjamin’s Bites directly at info@benjaminsbites.com or 250-884-3093.

• Gluten-Free, Egg-Free, Dairy-Free, Peanut-Free, Tree-Nut-Free, Sesame-Free, Soy-Free, Sulfite-Free
• Vegetarian, Vegan, Kosher, GMO free
• Camino chocolate is organic and fair trade from LaSiembra Cooperative
• Complete Ingredient List: GF flours (rice, potato starch, tapioca starch, sorghum), vegan margarine or palm shortening, vegan sugar, flax, chia, water, cocoa, chocolate, organic apples, GF oats, cinnamon, chai spice, raisins, coconut milk, non-gmo canola oil, sea salt, baking soda, baking powder, xanthan gum, sunflower butter, skittles candy, molasses, custard powder, coconut, vegan icing sugar.

S’mores Cupcakes

Benjamin’s Bites’ Back Story

Benjamin’s Bites Cookies were borne out of necessity. At fourteen months, Tony and Debbie discovered that their son, Benjamin, had multiple food allergies. It was heartbreaking and frightening to see his body react with real physical symptoms.

After eliminating everything that Benjamin’s body was reacting to, the next step was to eat as many whole foods as possible. Debbie had always been a “label reader” but became increasingly concerned when she picked up product after product and realized, “No, he can’t have this.” It was challenging, but after searching they found a variety of foods which were safe for Benjamin. The one thing we were unable to find was a cookie which tasted both homemade and was also appealing to those without food intolerances. The family had some tough critics when it came to sweets. They were the perfect test subjects!

Like Debbie’s Grandma and Mom, I loved to bake. She challenged herself to create a cookie that contained no gluten, eggs, soy, dairy, peanuts, tree nuts, or sulphites. The flour blends found in the stores just didn’t seem to have the taste she was searching for. Why not mill her own, she thought? She  purchased a home grain mill and, after many combinations of grains, came up with ‘Benjamin’s Bites Flour Blend.’

Debbie began to bake cookies and bake cookies and bake cookies! After almost two years of test baking (and some real hockey pucks), she had a cookie that was free of gluten, eggs, soy, dairy, peanuts, tree nuts, and sulphites. The best thing? It tasted really good.

Our mission has never changed: to create a gluten free/allergy friendly cookie that tasted homemade and used familiar and pronounceable ingredients.

They were developed for people who can’t eat a regular cookie due to allergies or gluten sensitivities, but the upshot is that people without food intolerances are enjoying them, too! We encourage everyone to taste Benjamin’s Bites Cookies, always checking the ingredients before sharing.  We do have some tricks up our sleeves, so be on the lookout for more Benjamin’s Bites products soon.

 

Join Bake My Day for a very special Victoria appearance at Dickens Fair!

Saturday, December 2nd from 10am to 4:00
140 Oswego Street  – James Bay Community Centre
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Expect Dale with a full range of her very best from delectable tarts to Christmas Cake & Pudding, Festive Tarts and all the savouries from Chicken Pot Pies to Sausage Rolls. Pre-orders welcome: office@bakemyday.ca

Celebrating its 42nd year, this is one of Victoria’s oldest and best-loved Winter Craft Fairs. Our carefully curated Vancouver Island and Gulf Island artisans offer an amazing variety of affordable handmade and homemade products. With over 50 vendors there will be something for everyone! Admission $3. Free for Children under 12 (accompanied by an Adult)

Chicken Pot Pie (dairy-free)

Regular shortcrust pastry base, but with an added twist of a Puff Pastry lid. Hertel’s delicious sausage meat, lots of garlic and herbs, potatoes and veggies.. The different textures make it pop!

Ready-to-bake, gluten-free and dairy-free! Apply an egg wash to the short-crust pastry and pop into a pre-heated oven at 400 degrees for 40-45 minutes or until the internal temperature reaches 165 degrees in several spots. Then presto: you’ve got yourself a creamy (coconut milk) and satisfying chicken pot pie dinner!

Festive Tart (Thanksgiving & Christmas Treat)

Bake My Day’s fabulous gluten-free tarts, turnovers, pies, hand pies and sausage rolls  are created in a dedicated gluten-free facility from documented to be gluten-free ingredients.

Enjoy these sumptuous delicacies on the spot and / or purchase ready-to-bake versions to take home and savor, warm from your own oven.  Dale’s pie shells and groundbreaking, ready-to-roll puff pastry dough let you become the gluten-free chef you’ve always wanted to be. Ask about their dairy-free options.

• Outlet Store at 3030 Dogwood Road, Duncan (Tuesday to Saturday 7am to 3pm)
• Carrying retailers, restaurants and cafés … 
• Product Tips

VICTORIA & DUNCAN

Bake My Day is now listed with the Cowichan Co-op Marketplace (Cow-op). Order online and pick up your selection at central locations.

HOW DOES IT WORK?

• Order online from Friday 12pm to Tuesday midnight 12am (PST).
• Victoria Customers pick up orders on Thursdays between noon-5pm at Olive the Senses (1701 Douglas St.).
• Duncan customers pick up between 3-6pm at Cowichan Green Community (360 Duncan St).

Puff Pastry Tips from Dale! 

• “If you have time, it’s best to thaw puff pastry overnight in the fridge.
• If you don’t have time, thaw it on the counter until it’s pliable enough to unfold without cracking, but still cool to the touch. Keep a close eye on it — if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.
• One of the biggest mistakes you can make is leaving it on the counter for too long. A room-temperature atmosphere will cause the puff pastry to wilt and become floppy. That, in turn, will make the layers stick, and render it almost impossible to work with. If your puff pastry gets too soft, return it to the fridge for 20 to 30 minutes before moving forward.
• Lightly roll out the puff pastry: Dust the top of the puff with just a little GF flour, then use a rolling pin to lightly roll. Puff pastry should be rolled out to approx. 4-5 mm depth.
• Follow any puff pastry recipe, remembering that ALL pastry (gluten-­free or not) ­ bakes off flakiest when chilled for a short time before baking in a hot oven ie 10-15 min in freezer first after making your ‘creation.’
• If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes. If you skip this step, and you’ll have a soggy interior.
• We generally egg wash pastry before baking to give it that yummy golden colour
• A very general rule for baking the puff pastry is the following – bear in mind that oven temperatures vary.
• Set the oven to 200° C (400° F – gas 6) and bake in the middle of the oven for 20 minutes to 25 minutes. Check after 20 minutes as it’s easy to burn the edges from cooking for too long.
• Scraps can be gathered up and be re­used. Make sure that scraps are layered on top of each other – not scrunched up into a ball, before re-rolling.”

Ready to Eat!

Ready to Bake!