This issue includes recipes for four mouth-watering holiday bakes from Andrea Nauta, one of ten finalists for Season 3 of The Great Canadian Baking Show. Andrea is a military spouse, currently posted to Comox, BC, with her husband and two young daughters.
She holds a huge passion for baking all things sweet and sparkly! Andrea first discovered her love of baking as a child, watching numerous baking shows and initially using box mixes to make her culinary creations. After getting married, she started making recipes from scratch as both an outlet and a way to handle the challenges of military family life. Cakes are some of Andrea’s favourite things to bake, so she shares a few of her personal favourites in this issue.
She describes her baking style as ‘rainbow sparkles’ and loves to get creative in the kitchen with lots of colour and whimsy. So please keep reading to learn how to make her famous Peanut Butter Chocolate Balls, her Peppermint White Chocolate Cheesecake Holiday Swirl Bars, her Mirror Glaze Gingerbread Swiss Roll and her Holiday Shortbread Cookies (vegan & gluten-free).
2 c oat flour
½ c coconut flour
½ tsp salt
½ c melted coconut oil
½ c pure maple syrup
2 tsp vanilla extract
½ cup aquafaba (liquid from canned chickpeas)
1 tsp vanilla extract
4+ c icing sugar