Friday, May 2, 2014

Bakery On Main

How it all started...

A brief history of bakery on main

Always aiming to please, Bakery on Main’s founder Michael Smulders got the idea for his line of gluten-free granola and oatmeal after listening to his Celiac customers bemoan flavorless and unsatisfying products. In 2003, one of his bakers at the Garden of Light Natural Foods store was developing a granola recipe. Once Smulders sampled it, he just had to make a gluten-free version.  Nearly two years later, after securing a dedicated factory to prevent cross-contamination, Smulders began producing gluten-free granolas and gourmet instant oatmeal a few miles down the road.
Recipe of the Week

Blueberry Pineapple Yogurt Parfait

Yield: 2 servings 

 

Nutrition Facts

Calories
380
Fat
9g
Cholesterol
5mg
Sodium
130mg
Carbohydrates
61g
Fiber
6g
Sugars
41g
Protein
16g

Ingredients

  • 1 Bakery On Main Cranberry Maple Nut Granola Bar
  • 1 Bakery On Main Extreme Trail Mix Granola Bar
  • 10 ounces Greek vanilla yogurt
  • ⅔ cup fresh blueberries
  • ⅔ cup pineapple chunks
  • ¼ cup sweetened shredded coconut, for garnish
  • 2 parfait serving glasses

Directions

  1. In the bowl of a food processor, pulse the granola bars until crushed.
  2. Begin layering parfait glasses with yogurt. Top with a layer of blueberries and then a layer of pineapple chunks. Add another layer of yogurt and sprinkle with crushed granola bars. Repeat these steps one more full time. Add a final dollop of yogurt and sprinkle with shredded coconut. Chill until ready to serve.

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