QUEEN STREET BAKERY Dessert Book - By: QSB & Friends
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QUEEN STREET BAKERY
Dessert Book
By: QSB & Friends
1-for-1 Superfood Baking Flour
Keep the recipe, switch the flour
Replace regular wheat flour with Queen St. Bakery 1-for-1
Superfood Baking Flour for added strength that’s just as tasty in
any baking recipe.
Tell me more.
Got a recipe to share? Tag us @QueenStreetBakery
FERNANDA’S FUDGE
BROWNIES
Ingredients
1 cup QSB 1-for-1 Superfood Baking Mix ⅓ cup cocoa powder
1 ½ cups dark chocolate ½ cup unsalted butter
3 ¾ cups granulated sugar 3 eggs
½ cup brown sugar ¼ cup milk (or milk alternative)
½ tbsp vanilla extract 1 tsp salt
Instructions
(1) Pre-heat the oven to 350F or 180C and line a baking pan with parchment paper.
Using a double boiler, melt the butter and chocolate together in a large bowl, stirring
KAIT’S COCONUT CAKE
occasionally with a spatula. Once melted, take the mixture off the heat and let it cool.
(2) Add both sugars to the bowl with the chocolate/butter mixture and whisk together. Ingredients
(3) Add the eggs, one at time, stirring/folding between to make sure each is fully
Cake Frosting
incorporated. Add the remaining eggs repeating the same process. Once all the eggs have
3 cups QSB 1-for-1 Baking Flour 3 cups cream cheese
been, pour in the vanilla extract.
1 ½ cups unsalted butter ¾ teaspoon pure vanilla extract
(4) In a medium bowl, mix the cocoa powder and salt together and then add it to the
2 cups coconut, shredded 1 cup confectioners' sugar, sifted
chocolate batter.
5 eggs, room temperature 1 tablespoon butter
(5) Finish by adding the baking mix and milk then fold gently until just combined. It’s
1 ½ teaspoons pure vanilla extract
important not to overmix so you don’t end up with cake-like brownies.
1 teaspoon baking powder Toppings:
(6) Using a spatula, pour the batter into the lined pan. The batter should be nice and thick,
½ teaspoon baking soda Chocolate
so make sure you spread it into all the corners and smooth out the top.
1 cup milk Berries of choice
(7) Bake for 28-34 minutes depending on how gooey you like them. If you like them fudgy,
2 cups sugar Coconut
take them out just when the centre stops to jiggle or a toothpick inserted in the centre
Pinch of salt
comes out dirty. For a firmer brownie, the toothpick should come out just a little wet.
Instructions
(1) Preheat the oven to 350 degrees F. Grease 2 round cake pans.
Using an electric mixer, cream the butter and sugar on medium-high, 3-5 minutes. One at a
Recipe by Fernanda, from QSB time, add the eggs. Add vanilla extract, mixing well.
(2) In a separate bowl, sift together the QSB 1-for-1 Flour, baking powder, baking soda
and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to
the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
Fold in the coconut.
(3) Pour the batter evenly into the 2 pans. Bake in the center of the oven for 45-55 minutes,
until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30
minutes before removing the cakes from their pans. Finish cooling.
(4) For the frosting, beat the cream cheese, butter, and vanilla on low speed. Add the
confectioners' sugar and mix until just smooth.
(5) To decorate, ice the cake, one on top of the other, with about a ½ inch portion of icing
between the two layers. Top with shredded coconut. Melt chocolate and drizzle down the
sides of the cake. Add chocolate covered strawberries and chocolate accents to finish.
Recipe adapted by Kaitlin Narciso from Ina Garten’s Coconut Cake
J.D. CAMPBELL’S
CARROT CAKE
Ingredients
1¼ cup QSB 1-for-1 Flour 2 tsp vanilla
3 eggs 1 tsp salt
2 cups sugar 2 cups unsweetened coconut
1 tsp cinnamon 1 cup crushed pineapple
2 tsp baking soda 2 cups grated carrot
1 tsp baking powder
Instructions
(1) Cream together QSB 1-for-1 Flour with 3 eggs and 2 cups of sugar.
(2) Mix in cinnamon, baking soda, baking powder, vanilla, and salt.
(3) Fold in coconut, pineapple, and grated carrot.
(4) Bake at 350 degrees for 60 - 70 minutes.
(5) Let cool fully and top with your choice of cream cheese icing.
M. KONZELMAN’S
Recipe by Jessica Campbell
BANANA & BLUEBERRY
BREAD
Ingredients
1½ cups of QSB 1-for-1 Flour
⅔ cups sugar
2 tsp baking powder
½ tsp salt
¾ cup quick oats
⅓ cup salad oil
2 eggs, slightly beaten
1 cup mashed bananas
¾ cup blueberries
Instructions
(1) Preheat oven to 350 degrees. Mix QSB 1-for-1 flour, sugar, baking powder and salt,
then add oats, oil, eggs, and bananas. Stir just enough to mix.
(2) Fold in blueberries lightly.
(3) Bake in greased loaf pan for 1 hour.
(4) Cool in pan for 10 minutes, then turn onto a wired rack. Wrap well when cool.
(5) Chill a few hours before slicing into cake.
Recipe by Megan Konzelman
ALLANA’S BANANA
TAHINI MUFFINS
MARK’S CHEWY
Ingredients
¾ cup QSB 1-for-1 Flour 2 tbsp coconut oil
CHOCO CHUNK COOKIES
1 cup almond flour 1 tsp vanilla extract
2 very ripe bananas 1 tsp baking powder
⅓ cup almond milk ½ cup chocolate chips
⅓ cup tahini ½ cup frozen blueberries Ingredients
1 cup QSB 1-for-1 Superfood Flour 8 ¾ oz soft brown sugar
Instructions 8 ½ oz dark chocolate, chopped
⅓ cup unsweetened cocoa powder
2 eggs at room temperature
75g of semi-sweet/dark chocolate chips
(1) Preheat oven to 350F and spray a muffin tin 1 ½ tsp baking soda or chunks
(2) Combine wet ingredients 7 tbsp unsalted butter at room ⅛ tsp of quality sea salt for sprinkling
(3) Combine dry ingredients temperature
(4) Mix together, then split batter in half once combined. she should be thicc
(5) Add chocolate chips to one half and frozen bluebs to the other
(6) Scoop into muffin tin & top with extra chocolate chips, if wanted Instructions
(7) Bake for 20-25 minutes
(1) Melt the dark chocolate. Set aside.
(8) Let cool & enjoy a few!
(2) In a medium bowl, whisk the baking flour, baking soda and cocoa powder.
(3) In a large bowl, beat the butter and sugar together. If you don’t have an electric mixer,
Recipe by lanibfit use a regular whisk and some elbow grease.
(4) Add in the eggs, one at a time, making sure to incorporate before adding the second
(5) Using a spatula, combine the dry ingredients into the wet ingredients in 3 batches,
mixing well between each addition. Once combined, add the melted chocolate and
chocolate chips
(6) Pre-heat your oven to 320F and line a baking tray with parchment paper
(7) Shape the dough into 12 balls. Each ball should use about 3 tablespoons of dough. If its
too sticky, pop it in the fridge for 10 minutes.
(8) Refrigerate the balls for 20-30 minutes. This is the SECRET to chewy cookies. It helps
the fats solidify and slows down the ‘ooze’ of the cookie
(9) Place the baking sheet directly into the preheated oven and bake for 15-20 minutes, or
until the cookies appear cracked on top.
(10) Cool on the tray, sprinkle with sea salt
Recipe by QSB Marketing Director Mark
GRACE’S
LEMON & BLUEBERRY
MUFFINS
Ingredients
2 ½ cups QSB 1-for-1 Flour 2 eggs
1 ½ cups milk 1 tsp vanilla extract
2 cups rolled oats 2 tsp baking powder
1 large lemon, juice and zest 1 tsp baking soda
1 cup oil 1 tsp salt
1 cup honey 2 cups fresh blueberries
Instructions
(1) Preheat oven to 425 degrees. Line muffin tray. Combine oats and milk in a bowl, allow
to sit. Mix together lemon juice and zest, honey, oil, eggs, and vanilla extract.
(2) In a separate bowl, combine the QSB flour, baking powder, baking soda, and salt. Add
the soaked oat mixture to the wet ingredients, mix well.
(3) Add the dry ingredients and fold in the blueberries.
(4) Pour the batter into the lined muffin tin and top with additional lemon zest, sugar and
oats, if desired.
(5) Bake at 425 degrees for 5 minutes. Reduce temperature to 350 degrees and finish
baking for an additional 18 - 20 minutes.
Recipe by @gracelikes2eat
LAU’S JAM MUFFINS
Ingredients
1¼ cup ripe banana, mashed ⅓ cup milk alternative
1⅔ cup QSB 1-for-1 flour ⅓ cup coconut oil, melted
1 tsp vanilla extract 3 tbsp maple syrup
1 tsp baking soda Your fav jam
Instructions
(3) Mix all the ingredients in a bowl. Once incorporated well, fill up a lined muffin tin a third of
the way. Add a few tbsp jam and add mixture another third up the tin. Add a few drops of jam
and make a swirl on top.
(2) Bake for 20-25 minutes at 350F until a toothpick comes out clean.
(3) Let rest for 10 minutes and enjoy!
Recipe by @laus_healthy_life
Recipe by Lau’s Healthy Life
NUTELLA PIZZA
Ingredients
Queen Street Bakery’s Chia Pizza Dough
NATE’S VEGAN
Nutella
Strawberries
Banana STRAWBERRY GLAZED
White Chocolate
Instructions DONUTS
(1) Knead the QSB Chia Dough
(2) Top with Nutella and bake for 9-12 minutes, Ingredients
(3) Top with strawberries, bananas and warmed white chocolate
Donuts Strawberry Glaze
1 Cup QSB 1-for-1 Flour 1 Cup Fresh Strawberries, diced
½ Cup Pure Cane Sugar 1 Tbsp Lemon Juice
½ Cup Fresh Strawberries, diced 1 Tsp Vanilla Extract
½ Cup & 2 Tbsp Unsweetened Almond Milk 1 Cup Powdered Sugar
1 Tbsp Applesauce
1 Tbsp Vegan Butter, melted
1 Tsp Vanilla Extract
1 Tsp Baking Powder
BECCA’S GINGER
1 Tsp Lemon Juice
¼ Tsp Salt
SPICE COOKIES Instructions
Donuts: (1) Preheat oven to 350F. Grease donut pan. In small bowl, add almond milk
and lemon juice. Let it sit a few minutes to curdle.
Ingredients (2) In a large bowl, add QSB flour, sugar, baking powder, and salt. Whisk together. In
another large bowl, add almond milk & lemon juice mixture, applesauce, vanilla extract,
2 cups QSB 1-for-1 Flour 2 tsp baking soda and melted vegan butter. Whisk together.
1 cup unsalted butter 2 tsp ground cinnamon (3) Slowly pour wet ingredients into the bowl of dry ingredients, mix. Using a spatula,
¾ cup sugar 1tsp ground ginger fold diced strawberries into the donut batter.
¼ cup molasses ¾ tsp ground cloves (4) Use a spoon to scoop batter into the pan a third full. Bake12 minutes.
2 large eggs ½ tsp sea salt Glaze: (1) Cook diced strawberries in a small saucepan over medium heat for 10
¼ cup almond milk minutes, stirring occasionally. Add in lemon juice and vanilla. Stir together.
(2) Remove from heat to cool. Press mixture through a fine-mesh sieve and discard
pulp. Add powdered sugar to the mix to form a glaze.
Instructions (3) Dip each donut into the glaze.
(1) In a bowl, blend unsalted butter, sugar, molasses, eggs, almond milk.
(2) Slowly add QSB flour, baking soda, ground cinnamon, ground ginger, ground cloves, sea Recipe by: Nate Eats World
salt. Shape dough, sprinkle with turbinado sugar and place on lined baking sheets.
(3) Bake for approximately 10 mins at 375 degrees.
Recipe by @torontoblondie
Recipe by The Bizy Baker
NATE’S COOKIE MONSTER
SUGAR COOKIES
Ingredients
2 Cups QSB 1-for-1 Flour ¼ Cup Vanilla Almond Milk
1 Cup Pure Cane Sugar ½ Tsp Vanilla Extract
1 Tsp Baking Powder 1 Tsp Lemon Juice
1 Tsp Baking Soda
½ Cup & 2 Tbsp Buttery Spread, melted
¼ Tsp Salt
¼ Cup Blue Sprinkles ERIN’S CHAI LATTE
Instructions
(1) Preheat the oven to 375°F and line a baking sheet with parchment paper.In a large mixing
SNICKERDOODLES
bowl, add flour, baking powder, baking soda, salt, and blue sprinkles. Mix well.
(2) In another large mixing bowl, add sugar, melted vegan butter, milk, lemon juice, and vanilla
extract. Whisk well.
(3) Slowly pour wet ingredients into the bowl of dry ingredients, and mix thoroughly. Allow the Ingredients
formed cookie batter to refrigerate for 1 hour.
Chai Spice Blend Cookies
(4) Use a Tbsp measuring spoon to scoop 2 Tbsp of the batter and form into a small ball. Lay the
1 tbsp ground cinnamon 1 ½ cups QSB 1-for-1 Flour
cookie balls down evenly spread on the baking sheet, and use your palm to flatten them down a
1 tsp ground ginger ½ cup vegan butter, at room temp
bit.
¼ tsp ground cardamom ½ cup cane sugar
(5) Bake cookies for 10 minutes, or until edges become golden brown. Allow the cookies to cool
¼ tsp ground nutmeg ¼ cup brown sugar
on the baking sheet for a few minutes before transferring them to a cooling rack.
¼ tsp ground cloves 1 large egg OR flax "egg"
(6) Sprinkle over with blue sugar (optional), serve, and enjoy!
¼ tsp ground allspice ¼ tsp salt
Pinch of black pepper ½ tsp baking soda
½ tsp cream of tartar
1 tsp chai spice blend
Recipe by: Nate Eats World For Rolling
3 tbsp cane sugar
1 tsp cinnamon
1 tsp chai spice mix
Instructions
(1) Prepare chai spice mix. Set aside. In a bowl, combine butter and sugar. Mix until
light and fluffy. Add vanilla extract, cream of tartar and flax egg. Combine until no
chunks remain. Set aside.
(2) In a separate bowl, combine your dry ingredients.Combine wet and dry ingredients
until well mixed. Refrigerate for 30 minutes.
(3) In a small bowl, whisk together sugar and chai spice mix until evenly
incorporated.When your dough is chilled, preheat over to 350 degrees F.Line a baking
pan with parchment paper and roll dough into balls (About 1 1/2 tsp per ball)Roll balls
into sugar mix.
(4) Bake cookies for 10-12 minutes. Let cool on cooling rack for five minutes. Enjoy!
Recipe by Erin Schmautz
B’S MOLASSES
Ingredients
2 cups of QSB 1-for-1 Baking Flour ½ cup molasses
1 tsp baking soda ½ cup vegan butter
1 tsp ground ginger ½ cup brown sugar
½ cinnamon ½ tsp vanilla extract
½ nutmeg
Instructions
(1) Mix ingredients together and refrigerate for 30 minutes
(2) Roll ‘em and top ‘em with some sugar
(3) Bake at 350 degrees for 8 minutes
BIZY BAKER’S PUMPKIN
Recipe by: Brendan Sorichetti
SPICE DONUTS
Ingredients
LIZ’S GINGERBREAD 1 ¾ cups QSB 1-for-1 Superfood Baking Mix
1 ½ cups of Pumpkin Puree (we used homemade to ensure
CAKE DONUTS it’s Gluten Free)
1 ½ cups of White Sugar
¼ cup of Vegetable oil
4 Eggs
2 tbsp Baking Powder
Ingredients 1 tsp Cinnamon
½ tsp Ginger (ground)
¼ tsp Allspice
1 ½ cups QSB 1-for-1 Flour 1 flax egg ½ tsp Sea Salt
¼ cup brown sugar 1 tsp baking soda
2 tbsp cornstarch 1 tsp cinnamon
¼ cup avocado oil or any light tasting oil 1 tbsp ginger
½ cup unsweetened applesauce ½ tsp allspice Instructions
⅔ cup molasses ½ cup warm water
(1) Pre-heat the oven to 350F and grease a donut pan
(2) In a large bowl (or stand mixer), combine all the wet ingredients and blend until well
combined.
Instructions (3) In a separate bowl, combine the flour, baking soda, salt and spices.
(4) Gradually add the dry mix to the wet mix while mixing at a slow speed, either by
(1) Preheat Oven to 350 degrees. Mix together the QSB flour, baking soda, cornstarch, cinnamon, ginger and allspice in hand or using your stand mixer.
a medium bowl until combined. Prep the wet ingredients + brown sugar: Mix together the molasses, applesauce, oil, flax (5) Scoop the dough into a piping bag and begin to pipe into your donut pan. You want
egg, warm water and brown sugar in medium bowl until combined. Mix everything together: Once step 2 & 3 are to fill it 2/3 of the way up.
complete, create a well in the centre of your dry ingredients and add the wet to the dry, then stir until everything is (6) Bake the donuts for 18 minutes.
evenly combined. (7) While they’re still hot, coat in a mixture of sugar, cinnamon and pumpkin spice.
(2) Grease non-stick donut pan using a little oil of choice and pipe batter into donut pans using a piping bag.
(3) If using mini donut tins bake at 350 for 8-10 minutes until a toothpick comes out clean. Let cool for 5 minutes and
enjoy as is or whip up a quick glaze for dipping!
Recipe by The Bizy Baker
Recipe by: The Sprouted Veggie
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