Pumpkin puree



4 pie pumpkins (2-5lb each)

3/4 cup brown sugar

1 tsp. all spice

1 tsp cinnamon

1/4 tsp. cloves

Preheat oven to 375 degrees F.  Wash and cut pumpkins in half.  Clean/scoop seeds and save for snacks later.

Place pumpkin halves face down on parchment lined sheet pans.  Bake until soft (about 1/2 hour).  Remove from oven and cool.

When cool, remove outer skin and blend pumpkin pulp with sugar and spices in a food processor or blender until smooth.  Use in your favourite recipes (pumpkin pie, pumpkin cheesecake...).

Simple vegetable stock

Lots of veggie bits (I keep a large sealed container in the fridge/freezer that I toss all of the parts of the veggies that I don't eat, ie: tops and seeds from red peppers, skins from onions, ends of zucchini...)

2 medium onions

Water to cover veggies in pot

1 can tomatoes or 6 ripe tomatoes

2 Tablespoons olive oil

good pinch salt

After you've collected enough veggie bits (about 6 cups or more) toss in a large pot with onions coarsely chopped and fill pot with water until veggies are just submerged.  Bring to a boil and then add tomatoes, olive oil.  Salt to taste at the end.

Continue to let boil until reduced by 1/3

Strain, discard veggie matter and let liquid cool.  When cool put stock in ice cube trays/old yoghurt containers and freeze.  Use to bring out flavour in pastas, use as a base for soup or deglaze a pan meat.


Pizza dough.



2 cups tepid water

1/4 cup vegetable oil

610 grams Frankie's Bread Mix

In a mixing bowl, combine all ingredients. Beat until a sticky dough forms.  Then place on a parchment lined cookie sheet and spread with wetted fingers (or spread it out with plasticwrap on top).  Add your toppings and bake in an oven at 375F until golden brown and bubbly on top.

Also makes a great focaccia!

This months recipe comes from Lori C. one of our patrons who wants to share her recipe with everyone. 

sanwich20bread2Sandwich bread.

Lori sent us this recipe as her son has many food sensitivities and thought that we at Frankie's might appreciate trying the recipe.  We thank Lori, very much for sending in her bread recipe and thought that it would be nice to share this with all of you to get your feedback.

Frankie's hasn't had a chance to test this recipe yet, but looks forward to hearing the feedback.

½ cup quinoa flour
½ cup light buckwheat flour
½ cup brown rice flour
1 ½ cups tapioca flour or arrowroot flour
1 tsp guar gum
4 tsp baking powder**
1 tsp sea salt
2 tbsp maple syrup
4 eggs
1/2 cup oil
1 cup carbonated water (NO SODIUM)

Preheat oven to 400*
Grease large bread pan (a small pan with overflow)
Mix together all of the dry ingredients. Tip: Spoon the flour into the measuring cup as scooping it will pack the flour.
Stir in oil & eggs, slowly mix in carbonated water with an electric hand mixer. Mixing by hand doesn’t get it enough air in the batter. The texture should be similar to pancake batter. You can add more carbonated water if necessary.
AS SOON as you are done mixing pour into bread pan and put in the oven.
Bake for 40 minutes, or until the top is golden brown and a toothpick comes out clean. If you don’t bake it long enough it will be gummy in the center.
Remove from pan and let cool in a sealed container on paper towel. Leaving in the pan will make the bottom soggy, leaving out will make the crust hard.  I like to cut it with a meat slicer to get perfect slices. Bread stays fresh for about 3 days in a sealed container
**Gluten free baking powder = Equal parts baking soda, cream of tarter, arrowroot flour
Tip: MUST use carbonated water otherwise the loaf won't rise as much.

Chocolate souffle

Chocolate Souffle

1.5 cups of good chocolate
4 Tbs. butter
(melt together in a double boiler over water)
5 egg yolks
1/4 cup of sugar
(beat eggs and sugar together until pale-yellow and frothy)
2 egg whites
1/4 cup of sugar
(beat egg whites and sugar until stiff peaks form)

Fold egg yolk mixture into the chocolate/butter mixture until fully blended. Lightly fold in beaten egg whites until combined.

Scoop into buttered ramekins and refrigerate until ready to bake. Bake at 350 degrees for eight minutes or until risen. (These can be refrigerated for up to 4 days before baking).

Or come into Frankie's for your own chocolate souffle.

(Recipe by: Donna van Veghel-Wood, Head chef)