Ingredients:

5 slices of Naked Bread Sprouted Wheat
1 medium sized cauliflower, broken into one-inch florets
2 egg whites, whisked until soft peaks form
1/4 cup flour
1 1/4 cup Frank's Hot Sauce
2 tsp garlic powder
2 tbsp maple syrup
1 tbsp light olive oil
1/2 cup sour cream
1 tbsp apple cider vinegar
3 tbsp mayonnaise
2 tbsp crumbled blue cheese
1/2 tsp ground black pepper
1/2 tsp salt
spray olive oil

Directions:

Preheat your oven to 350 degrees. In a large mixing bowl, combine flour, garlic powder, and 3/4 c. hot sauce. Mix until most of the lumps are out and then gently fold in the whipped egg whites.
Put the sprouted wheat bread in the bowl of a food processor fitted with the metal blade and pulse the machine until you have coarse crumbs. Put the crumbs in a shallow bowl.
Make an assembly line with the cauliflower florets, hot sauce mixture, and breadcrumbs. One by one, dip each floret first into the hot sauce mixture, then roll it in the crumbs.
Place the coated cauliflower on a sheet tray, leaving space between each one. Repeat with the remaining florets and spray them all with olive oil before placing them into the preheated oven. Bake them for 30 minutes.
While the cauliflower is baking, make the finishing hot sauce glaze and blue cheese dip. In a medium sized bowl, combine 1/2 c. hot sauce, maple syrup, and 1 T. olive oil until it is homogenous, set aside.
In a small bowl, mix the sour cream, apple cider vinegar, mayonnaise, blue cheese, black pepper, and salt, and set it aside.
When the cauliflower has finished baking, gently dip each piece in the finishing glaze, making sure to shake off the excess and return them to the same pan. Bake again for 15 more minutes. Serve with the blue cheese dipping sauce.

Ingredients

9 slices Naked Bread Classic White
1 cup brewed coffee, cooled to room temperature
¼ cup granulated sugar
1 teaspoon vanilla
16 ounces mascarpone cheese
2 cups powdered sugar
1 ½ teaspoon vanilla extract
Approx. ¼ - ½ cup mini chocolate chips
1 can whipping cream
Cocoa powder

Let's get started!

Cut Naked Bread into small squares or rectangles. Set aside.
In a medium bowl, or a measuring cup with a spout, combine the coffee and vanilla, and stir. Set aside.
In a stand mixer or a large bowl using a hand mixer, mix together mascarpone cheese, powdered sugar, and vanilla. Set aside.
Assemble the parfaits – Set out six parfait glasses or six 6-8 ounce juice glasses.
Place one layer of Naked Bread pieces on the bottom of each glass, allowing bread to overlap in order to cover bottom of the glass.
Slowly pour about 1 tablespoon or more of the coffee mixture over each. You want to make sure the coffee mixture touches all of the bread pieces without completely soaking the bottom layer.
Spread about 2-3 tablespoons of the mascarpone mixture evenly over the coffee-soaked bread layer, so that it covers the bread.
Sprinkle about 1 teaspoon of mini chocolate chips over the mascarpone layer.
Repeat first three layers – bread, coffee, mascarpone – one more time.
Top each parfait with whipped cream, a small sprinkle of sifted cocoa powder and some mini chocolate chips. Enjoy!

Ingredients

1 Package of Naked Bread Organic Hamburger Buns, divided
1 head Romaine lettuce, chopped
2 Tablespoon of vegan Parmesan cheese shreds
6 oz. firm tofu
1 cup vital wheat gluten
1, 15 oz can navy beans, rinsed and drained
1 Tablespoon nutritional yeast
1 teaspoon poultry seasoning
2 teaspoons vegan chicken broth powder, divided
1 teaspoon salt
Oil for frying
1 Tablespoon capers
1 teaspoon soy sauce or tamari
4 Tablespoons vegan mayonnaise
1 teaspoon apple cider vinegar
1/2 teaspoon ground black pepper
Water, as needed

Directions:

Start by putting a large deep skillet filled with water (to submerge six 4-5" patties) on the stove at high heat. While the water is heating, make the vegan chicken patties by placing the tofu, vital wheat gluten, navy beans, nutritional yeast, poultry seasoning, and 1 teaspoon of the vegan chicken broth powder into the bowl of a food processor. Blend the patty mixture. Stop the food processor when walnut-sized pieces are formed. Remove the dough onto a clean surface and divide it into 6 equal-sized balls. Then, using a rolling pin, shape each ball into a 1/2" thick round patty. If they are hard to stretch out, wait 5 to 10 minutes and return to them, allowing the gluten to relax.
When the patties are formed and the water is boiling, add 1 teaspoon of salt, 1 teaspoon of vegan chicken broth powder, and the prepared patties. Boil the patties for 12 minutes, flipping them halfway through. When the patties are cooked, remove them to a cooling rack to drain.
While the patties are resting, place two Naked Bread Organic Hamburger buns into the bowl of the food processor, and pulse until they are breadcrumbs. Pour the breadcrumbs onto a sheet tray and set it aside. Wipe out the bowl of the food processor. Next, make the dressing by putting capers, soy sauce, mayonnaise, vinegar, and black pepper into the food processor. Blend, adding a little water if it is too thick for you; set aside.
Press each vegan chicken patty into the breadcrumbs on both sides and place on the sheet tray. If the crumbs don't stick, add a little water to the surface of the patty and try again. When you are ready to serve the sandwiches, pour the oil into the bottom of a deep skillet to reach 1" depth and set it to heat over medium to medium-high heat. When a breadcrumb sizzles and immediately rises to the surface, your oil is ready. Cook each patty on both sides until brown and crispy. Place each patty in a split Naked Bread Organic Hamburger bun topped with lettuce, vegan Caesar dressing, and vegan Parmesan cheese.

Ingredients

12 Slices of Naked Bread, crusts removed (White and Honey Wheat are both delicious options!)
Butter for greasing the pan
Cream Cheese Topping:
1½ tbsp unsalted butter
4 tbsp cream cheese
2½ tbsp powdered sugar
¼ tsp vanilla extract
Cinnamon Filling:
6 tbsp unsalted butter
4 tbsp brown sugar
2 tbsp cinnamon powder
Egg Mixture:
1 egg
3 tbsp milk
Coating:
¼ cup baker’s sugar
2 tsp cinnamon powder

Let's get started!

Combine all ingredients for the cream cheese topping and mix thoroughly. Set aside.
Repeat step 1 for cinnamon filling and set aside.
Prepare the egg mixture by slightly beating the egg. Add the milk and mix well.
Combine all ingredients for the coating and set aside.
Remove crusts from Naked Bread slices with a knife. Roll the Naked Bread flat with a rolling pin.
Spread ½ to ¾ tbsp. worth of cinnamon filling onto the bread and roll up.
In a non-stick frying pan, heat a tbsp. of butter on low to medium heat. Dip the roll-ups into the egg mixture and place on the frying pan. Depending on the size of the pan you can do 4 to 5 at a time. Turn the roll-ups every 30 to 45 seconds or until a slight golden brown on one side.
Remove from pan when all sides are golden brown and immediately place in the coating mixture.
You can use the cream cheese topping to drizzle over the roll-ups or for dipping.

Ingredients

For the cake:

1 bag Naked Bread Snickerdoodle Gluten-Free Cookie Dough
1 ripe banana, thinly sliced
1/4 cup chopped prunes
1/4 cups chopped toasted hazelnuts
1 1/2 cup sour cream

Note: to keep this recipe vegan, you can substitute the sour cream with whipped coconut cream. Whip it as usual, and then add the vegan caramel.

For the honey caramel:

2 oz unsalted butter
4 oz honey
1 Tbsp Manuka honey, optional
1 cup heavy cream
¼ teaspoon salt

Note: you can skip the honey caramel and substitute it with your favorite store-bought regular or vegan caramel.

recipe by: Anna Voloshyna

Let's get started!

Preheat the oven to 350F.
Remove 16 frozen cookie dough pieces from the bag and place them on 4 pieces of parchment paper, 4 pieces of dough per sheet. Since we need to roll the dough as thinly as possible, do it right on the parchment paper.
Let the dough for a couple of minutes, then roll each dough piece into 3 1/2 inch to 4 inches thin circle. Transfer the parchment paper to the baking sheets and bake until the cookies are golden, about 8 minutes. Let them cool for a few minutes.
Meanwhile, in a bowl of a standing mixer, combine the sour cream and 1/4 of honey caramel; use more if you want to make it sweeter. Whip the mixture on medium-high until light and fluffy, about 4 to 5 minutes. Transfer the frosting into the piping bag with a star tip and refrigerate it until needed.
To assemble the cake, place one thin cookie on a small serving plate and pipe a bit of frosting on top. Sprinkle with chopped prunes and hazelnuts, top with a few slices of banana. Cover with another cookie and continue the process until you have 4 layer of cookies. Then decorate the mini cake with some more frosting and a swirl of honey caramel.
Honey Caramel: In a medium saucepan, melt together the butter and honey. Bring to a simmer and cook over medium-high heat until the mixture becomes deep amber, 6 to 7 minutes. Then add the heavy cream and salt. The mixture will actively bubble, but that’s normal. Mix the caramel sauce with a whisk and remove it from the heat. Let cool for 10 to 15 minutes. Then pour the sauce into a jar with a tight lid and let cool to room temperature. Transfer to a fridge for at least 3 hours or better overnight. The caramel sauce might appear too liquidy, but it will thicken after a few hours in the refrigerator.