The Hippie Baker

The Hippie Baker Generally vegan, mostly healthy, but always delicious.

We use wholesome and healthy ingredients to create tasty treats and comfort foods that you can feel good about eating.

Anyone else try to hide healthy foods in seemingly unhealthy ones?This is basically the story of my life lately. I've go...
01/13/2020

Anyone else try to hide healthy foods in seemingly unhealthy ones?

This is basically the story of my life lately. I've got two kiddos with sensory challenges, which can make eating healthy hard sometimes. They both eat remarkably well considering, but I'm always conscious that they need a bigger variety of healthy foods in their diet.

This is where the sneaky baking comes in. My eldest is much more aware of when I try to health up his baked goods (thankfully he's the better eater of the two), but my little guy doesn't seem to mind as much.

These are my latest attempts at sneaking healthy foods into him. The first photo is a banana oatmeal lentil muffin. Yes, lentils. They are a fairly dense muffin, which isn't surprising given the ingredients but they have a classic banana muffin taste. My little guy is obsessed with sprinkles lately, hence the chocolate and sprinkle drizzle. Sometimes you've got to make things look more enticing, and I've yet to meet a 3 year old who isn't drawn to sprinkles!

The second photo are black bean brownie bites, again with sprinkles. Black bean brownies are super fudgy, but full of fibre and protein! I will likely add a chocolate drizzle to these as well, just to make them extra tasty for my littlest guy, but they are delicious on their own. Not as overwhelmingly sweet as a typical brownie, but very satisfying none the less!

Autumn is here and it's my 2nd favourite season, a close second to winter (which is truly the most wonderful time of the...
10/27/2019

Autumn is here and it's my 2nd favourite season, a close second to winter (which is truly the most wonderful time of the year!). Fall always makes me want to make cozy comfort foods, filled with warm spices and nostalgic flavours.

With that in mind, today I whipped up pumpkin spice sugar cookies topped with a pumpkin spice buttercream icing. They bring all the warm and cozy flavours that come with fall. These are completely vegan, and made slightly healthier by using whole wheat flour, flax seeds in the cookies, plus using oat milk in the icing. At the end of the day, they're still sugar cookies, but the added fibre content in them helps to balance the sugar out just a little bit!

We can do more then just bake here at the Hippie Baker. While baking may be our true passion in life, cooking comes in a...
09/03/2019

We can do more then just bake here at the Hippie Baker. While baking may be our true passion in life, cooking comes in a close second.

Since it's the first day of school, I decided to make my big guys favourite dinner. Like most kids, chicken nuggets are high up on his preferred foods list, but I'm not a fan of the ingredient list of typical nuggets. While not completely vegan, my big guy is primarily vegetarian by choice, so I wanted to find a way to take the meat out of nuggets while still delivering that comforting taste and texture.

In comes the vegan nugget! There isn't an ounce of meat in these nuggets, but you'd never know it! These are made with plenty of healthy and hearty ingredients such as navy beans, chickpea flour, nutritional yeast (a vegan nutritional powerhouse!) and pureed carrots. My family absolutely inhale these. While they're still fried like most nuggets, I feel better about what goes in them!

Fall is my second favourite season (winter is my favourite, hate me if you'd like), so I'm excited it seems to be on its...
09/01/2019

Fall is my second favourite season (winter is my favourite, hate me if you'd like), so I'm excited it seems to be on its way. The flavours of fall are so warm and lovely, you can't help but just feel cozy when doing fall baking. We are lucky enough to have a decent sized orchard on our property that blesses us with copious amounts of apples each year. Today I decided to throw together a scrumptious apple crisp, and tried my hand at a home made salted caramel sauce which was a perfect topping for the apple crisp.

Both the crisp and the caramel sauce are completely vegan, sugar conscious (meaning I use less then one would except, as I like to let the natural sweetness of the fruit shine through) and ultimately very tasty! The caramel sauce is made with coconut sugar, which has a naturally caramel-esque flavour and was the perfect ingredient for the sauce.

This was a wonderful kick off to fall baking for the season!

Sometimes simplicity goes a long way. This cake was made for my brother's birthday and it was my first time playing arou...
08/22/2019

Sometimes simplicity goes a long way. This cake was made for my brother's birthday and it was my first time playing around with this recipe. It's a lime cake, with a delicious homemade lime curd in the middle and topped with a tangy cream cheese frosting. This one definitely isn't vegan, but could easily be made dairy free and I'm sure I could play around to find a vegan friendly curd recipe. Other then being told it wasn't fancy enough by the children in my life, this cake was a hit and was inhaled pretty quickly!

So again, I'm no professional, but this cake was fun! It was my first time playing around with buttercream this much, an...
08/18/2019

So again, I'm no professional, but this cake was fun! It was my first time playing around with buttercream this much, and while definitely not perfect, it's a pretty good first attempt at a unicorn cake! With 3 nieces in my life, ranging from 4 to 10 years old, I'm surprised this request hasn't come up sooner! My 10 year old niece requested this Harry Potter unicorn cake, and I'm pretty pleased with how it turned out!

Completely vegan, using our signature chia seed cake, this cake also had coloured layers inside.

The next few birthdays coming up will bring a few different types of cakes, so I'm excited to have playing around with some new recipes!

So again, I'm no professional, but I'm having such a blast playing around with cakes. The marshmellow fondant turned out...
08/03/2019

So again, I'm no professional, but I'm having such a blast playing around with cakes. The marshmellow fondant turned out really well, I just forgot to dry the little girl on a slight curve so she cracked a bit when I applied it to the cake. Lesson learned! Over all, I think this is a fun cake for a little 7 year old who wanted a swimming cake!

This cake is our signature chia seed cake, with layers of raspberry jam and vanilla "butter" cream. The cake is fully vegan, so is the icing. The only aspect of this cake that isn't vegan is the fondant, but vegan options are available. This cake is always a hit as it's not overly sweet, so it balances the buttercream well. The cupcakes are made from the same chia seed cake batter, but with a hint of strawberry flavour added in.

This weekend marks the start of what I consider birthday season here at the Hippie Baker headquarters. More or less once...
08/02/2019

This weekend marks the start of what I consider birthday season here at the Hippie Baker headquarters. More or less once a month, sometimes more, between now and April, we've got a birthday. That means cake! Now, I'm no professional when it comes to cake decorating, but I'm certainly having fun trying and kids cakes are my absolute favourite.

Today, for the first time, I played around with making my own fondant. I have to say, I'm rather pleased with the results! Anyone who has ever used, or eaten, store bought fondant knows that it's not exactly the tastiest of things. I'm happy to say that this fondant turned out wonderfully! It's a marshmellow (so not vegan, although vegan options could be arranged) fondant that looks and acts just like regular fondant, but actually tastes good! This batch has been made into decorations for a special little lady this weekend! I'll be sure to post the finished product tomorrow!

Also...I think it goes without saying that this is not considered healthy. It will be added to a cake tomorrow that will be filled with lovely and wholesome ingredients to help balance out the copious amounts of sugar that will go into the decorations. Everything in moderation right?

Impromptu baking session tonight. These little pieces of heaven are peach streusel muffins are they truly divine. Made w...
06/26/2019

Impromptu baking session tonight. These little pieces of heaven are peach streusel muffins are they truly divine. Made with fresh peaches, they are full of summer flavour and have me excited for more fresh, summer baking! I can't wait to make these again, but with Niagara peaches. I may call Kingston home now, but I grew up in the Niagara region and anyone who knows their peaches will know that Niagara peaches just can't be beat! As usual, these are completely vegan and made with healthy alternatives such as oat milk, flax eggs and whole grain flour. They may be covered in a yummy glaze, but they are still a quick breakfast treat you can feel good about eating!

This was a first for me, but man is ever tasty. This is a rhubarb cake with an decadent brown sugar and cinnamon topping...
06/22/2019

This was a first for me, but man is ever tasty. This is a rhubarb cake with an decadent brown sugar and cinnamon topping. Prior to this spring, I had never baked with rhubarb and I had no idea what I was missing! This cake is completely vegan, and is a wonderful balance between sweet and tart.

Next up is traditional banana chocolate chip muffins. Vegan and made with whole wheat flour, these are always a hit. Thi...
05/26/2019

Next up is traditional banana chocolate chip muffins. Vegan and made with whole wheat flour, these are always a hit. This batch also has a hearty dose of unsweetened apple sauce in place of the oil the original recipe calls for. These are a treat that I'm happy to let my kiddos eat!

Sunday is bake day at the Hippie Baker headquarters and these yummy mini cupcakes were the first order of the day. These...
05/26/2019

Sunday is bake day at the Hippie Baker headquarters and these yummy mini cupcakes were the first order of the day. These are strawberry lemon cupcakes, completely vegan and utterly delicious. Fresh strawberries are blender into the cake batter, with a hint of lemon and then they're topped with a fresh lemon buttercream icing. The lemon offers a wonderful sense of balance to the fresh sweetness of the strawberry cupcake.

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Kingston, ON
K0H2N0

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