Simply Sandy

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Simply Sandy

Simply Sandy offers gluten free and dairy free baked goods. We specialize in handmade gourmet baked donuts in a variety of flavours.

We also offer grain free granola, lemon loaves, oatmeal chocolate chip cookies and our popular breakfast cookie.

07/27/2022

It's been a reaaaallly long time since I've posted anything on this page (sorry). I shared a recipe on Instagram and I thought it only fair that I start sharing those recipes on here again for those of you who are not on Instagram or prefer to be on Facebook😊.

Chocolate & Nut Butter Bliss Balls

These bliss balls were adapted from and were absolutely delicious!!

Ingredients
1/2 cup gf oat flour
1/2 scoop of All-in-One protein powder
4 tbsp cacao powder
3 tbsp almond butter (sunflower butter would work)
3 tbsp chocolate honey (AMAZING)
3 tbsp of water
1/2 tsp of vanilla extract
2-4 extra dark chocolate squares (85%)
I forgot to sprinkle h**p seeds on top, but would have used **pspotca

I added everything in the ingredient list order and gave it a good mix with a spatula first. I should have used a spoon. Using your hands like I did isn't necessary, but I found it faster. If you find the mix a little sticky I would either add a little more oat flour or pop the mix in the fridge for about 5-10 min.

I microwaved the chocolate squares in a little dish 10 seconds at a time and mixing in between until fully melted.

Makes 8 balls. Store in fridge
😊

05/24/2020

I am OBSESSED with this chickpea salad from 😍. It is gluten free, dairy free and can be made vegan.
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She uses it as a sandwich spread, but this can also be used to top your favourite cracker or even on it's own as a salad. This salad keeps in the fridge for up to 5 days making it an easy go-to when you needs something quick. I have been making a double batch of it every week.
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Here are the ingredient measurements, but this mix is versatile, so feel free to add more or less of what you like.
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When I use it as a sandwich spread I blitz a batch in the food processor to make it more spread friendly🙂
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Ingredients
1 15 ounce can of chickpeas (drained and rinses)
1/4 cup raw unsalted sunflower seeds
3 TBSP mayo (we use a Keto mayo from Costco)
1 TBSP of maple syrup
1/4 cup celery (finely diced)
1/4 cup red onion (finely diced)
2 TBSP fresh dill (finely chopped)
1/4 cup chopped dill pickles (I always add extra)
1 generous pinch of salt
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Combine everything together in a bowl and mix well. I find the flavours are even better if you let the mix sit in the fridge overnight.
ENJOY!

05/05/2020

Where are all my blueberry lemon lovers!?!?!?!
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This cake donut flavour kept popping up in my head until I put it together.
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Bursts of blueberry with a drizzle of lemon glaze.
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I think this donut sings of spring and all the hope ahead🌷🌱🍋.
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The deadline to order this week is Wednedsay by noon. If you have ordered already please feel free to message me to change or add to your order.

04/29/2020

I'm still here! It's been a little while since I've posted, and admittedly, I'm struggling this week. I miss my kids who are at their Dad's for week 2 and I miss my family and friends, as I am sure everyone else does also. I am so excited to still be doing what I love to do, but it's hard looking at doorway after doorway each week. I love just being able to say hello, but I will take at least the awesome interractions I get to have with so many of you❤
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I am thankful though that this time has allowed me some extra time to make and attempt to make new products or just test out new recipes to share.
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I'm pretty sure I nailed these one bite chocolate glazed mini donuts with vegan sprinkles that are also gluten free. I'm hoping to add them to the menu of items available for purchase next week. I am happy to report that the kids gave them a 👍.
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These guys definitely put a smile on my face😁.
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I hope you are all keeping safe, sane and happy. I cannot wait to see your faces again live and in person❤

03/28/2020

I've always been thankful for the people in my life, but I've been feeling extra appreciative of everyone and really looking forward to being closer than 6 feet. Hugs are going to be extra tight in the future.
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In the meantime, I will be playing around in the kitchen. These carrot muffins were yummy!! I adjusted a recipe I posted previously to cut down on the sugar I had originally used and added a sprinkle of pumpkin seeds and coconut sugar to the tops before baking, which gave them a yummy crunch😍.
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Recipe is 👇
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Ingredients:
1 cup gluten free flour
1/2 cup gluten free oats
1/4 cup h**p seeds
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1 egg
2 tbsp coconut oil, melted
1/4 cup maple syrup
1/2 cup unsweetened apple sauce
1/2 cup avocado oil or oil of choice
1 tsp vanilla extract
3/4 cups finely shredded carrot (I used 1 large carrot)
Some pumpkin seeds
Some coconut sugar
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Directions:
Preheat the oven to 350. Mix all the wet ingredients in one bowl. Mix all the dry ingredients in a seperate bowl. Mix the wet and dry ingredients together except for the shredded carrot, pumpkin seeds and coconut sugar. Once the wet and dry ingredients are combined, fold in the carrots. We used an ice-cream scoop to put generous amounts of batter in a greased muffin tin. Sprinkle a few pumpkin seeds over the muffins pressing them in a little and then a sprinkle of coconut sugar.This made about 18 small muffins.
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Enjoy!!

03/26/2020

What a weird time right now, right?!?!
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I came across this picture and felt really sad. I really miss people and the feeling of being part of a community. I miss connecting with with everyone face to face and I really, really miss giving and getting hugs.
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I have been touched though by the support of customers and the maker community. Thank you for sharing my info and for the referrals. It really means the world to me.
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I love what I do and not being able to do it as much as I would like really feels kind of odd.
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I'm going to eat up the time I get with the kids. Today the simple act of skipping rocks by the lake was the best feeling ever. For that small window of time we didn't have to worry about a single thing except enjoying our time together. I hope you get to experience and take advantage of some of these moments also.
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Stay safe friends❤

03/17/2020

During this time it is super important to eat more hole food🤪.
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In all seriousness, it's a super trying time for everyone. All we can do is adhere to the limiting of social contact and wash, wash, wash your hands!!.
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We will still be offering delivery on all baked good. I'm not sure about pick up just yet, but will update you as soon as I know.
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Just so you know, I bake out of a local kitchen and a kitchen outside of the city. Both are inspected kitchens and I also have my Food Handlers certification.
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Be safe friends and have hope. In a time where a lot of things are out of our control, take a deep breath and think about what you do have control of. Focus on that❤

02/19/2020

Gluten free and dairy free (vegan) lemon blueberry scones.

Don't have any intolerances? No problem! Just use regular flour in place of the gluten free flour and use whatever dairy is your preference. Either way, they are yummy!

These weren't too sweet, so feel free to sprinkle some organic sugar or cane sugar on top before popping them in the oven

01/31/2020

New spot to find our grain free granola starting TOMORROW!!!🙆‍♀️
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So excited to be sharing space with AMAZING vendors .
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The granola is awesome to use as a breakfast cereal topped with berries, sprinkle it on yogourt or even as a salad topper or just straight out of the bag, but be careful, I hear it's addictive 😉.
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We have kept the ingredients in the granola simple with sliced almonds, sunflower seeds, pumpkin seeds, unsweetened coconut and maple syrup😍.
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I would love to know what you think and feel pure joy seeing our products tagged in your stories or posts❤

01/24/2020

Gluten free, dairy free and vegan easy peasy banana chocolate chip baked oatmeal cups.
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Just in time for weekend food prep. Plain and simple, I need to do more food prep myself, so I'm checking out some of my older posts, and these were a favourite of mine. Last year I found myself always grabbing whatever was convenient and not always a good choice.
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I love that I can keep these in the freezer and just heat and eat or thaw and eat. I don't mind them cold. Slather your favourite but butter on it and it becomes a great pre-workout snack.
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2 cups of gluten free rolled oats
1 tsp baking powder
1/2 tsp Himalayan salt
1 tsp ground cinnamon
2 tbsp coconut oil melted
1/2 cup mashed bananas
1 cup unsweetened almond milk or milk of choice
2 tbsp maple syrup
1/2 cup dairy free mini chocolate chips
1/2 banana sliced to top cups (optional)
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Preheat oven to 350. Grease muffin pan with oil.
Combine dry ingredients in a bowl
Combine wet ingredients in separate bowl
Add wet ingredients to dry ingredients and mix to combine.
Add chocolate chips and stir well.
Pour mixture into prepared pan and add sliced banana to the tops before baking.
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Bake for 22-25 minutes until cups are golden brown. Eat right away, refrigerate for 2 days or in the freezer for 1 month. Reheat before serving.
ENJOY!!

01/13/2020

Did you know that I am certified as a Nutritional Practitioner?
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I put this title on the back burner for a little bit because it is hard to share in the wealth of health when you are treating yourself like 💩.
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I was also having a hard time with calling myself a Nutritionist and selling baked goods. I mean, some of my products have nutritional value and there aren't any j***y preservatives in what I bake, but they are still treats.
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I've been digging deep within myself and following the amazing and all of her intuitive eating wisdom. I'm realizing it's ok to be a Nutritionist who sells yummy baked goods cause life is about balance🥰.
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I'm going to share my journey of what I thought was self love a few years back, to pretty much hating myself, to what I now believe is coming back full circle to ACTUALLY loving myself and those around me so friggin much❤.
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I can't wait to share some of my favourite products and more recipes. As much as I love recipe development, it can be stressful to feel like I have to post recipes from scratch, so I will keep that for my business. I will however be testing out some recipes from cookbooks that have been collecting dust.
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Let me know if there is anything in particular you would love recipes for-breakfast, lunch, dinner or snacks?
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Have a happy Monday Friends💫

01/10/2020

Chocolate for breakfast without guilt...YES PLEASE! (RECIPE BELOW). It's been forever since I shared a recipe. This is an oldie, but a goodie.
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I find generally when people decide to eat healthy for weight loss the assumption is that we must turn to eating low fat or fat free food and lonely salads without any real substance.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The truth to eating for health and weight loss is to eat real food. There are no favours being done to your body with fat free products and your body requires vitamins, minerals, healthy fats and fiber (among other things) to perform optimally.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This avocado banana chocolate pudding is no joke. It's rich and decadent and booming with healthy fats, fiber, vitamins and minerals. Your body will thank you and this will keep you full longer in the morning, avoiding mindless snacking.
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Makes 2 generous servings
➡2 ripe avocados⠀⠀⠀⠀⠀⠀⠀⠀⠀
➡1 large ripe banana⠀⠀⠀⠀⠀⠀⠀⠀⠀
➡1/2 cup unsweetened cocoa powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
➡1/2 cup nut and seed butter (costco)
➡1/4 cup maple syrup (more for sweeter⠀⠀⠀⠀⠀⠀⠀⠀⠀
➡1/4 cup unsweetened almond milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
➡️Top with a dollop of .eating coconut kefir, berries and chopped almonds
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Combine all together in blender until smooth (minus almonds, kefir and berries). Top with a dollop of .eating coconut kefir, berries and chopped almonds.⠀⠀⠀⠀⠀⠀⠀⠀⠀
ENJOY!!❤

Address

Toronto, ON

Telephone

+14168439155

Website

http://www.simplysandy.org/

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My Story

Hello! My name is Sandy and I am the owner and operator of Simply Sandy. Simply Sandy was created at a very unsteady time in my life. I was going through some major life changes and felt really unsure of myself and what I had to offer. I started with one beautiful gluten free and dairy free lemon poppy seed loaf that my sister sold at her cafe. Slowly but surely, we evolved to add handcrafted gluten free and dairy free cake donuts, grain free granola, breakfast cookies and chewy oatmeal chocolate chip cookies. In 2019 we started popping up at local markets in the Durham Region and Peterborough.

I bake everything myself fresh in small batches and from scratch. I have a wonderful partner and 2 beautiful kids who help with all of the packaging, markets and deliveries. All of our products are gluten free and dairy free, with the exception of the oatmeal chocolate chip cookie, which contains dairy.

Baked goods represent comfort for me and has been a means of expressing myself. Nothing beats watching someones eyes light up as they take their first bite and I am so very grateful for the connections I have made through this business.