This is the perfect recipe to make the most of that few-days-old loaf or cake that needs to be eaten soon! In less than an hour, you’ll have a brand new sweet treat to serve the kids and their friends, or to stash and enjoy yourself.
Crackers are descendants of the earliest foods cooked by man – grain and water paste baked on hot stones 10,000 years ago. They’re thought to be the first convenience foods, hard and portable with a long storage life. When compressed yeast became available in 1870, leavened crackers went into large scale production, and two cracker bakers, Belcher and Larrabee, imported machinery to Albany, New York, changing the demand for crackers from a staple food to luxury food products.

The secret recipe:

  1. Preheat your oven. Low heat (250°F)
  2. Slice your sweets. Take loaves and muffins that are soon to be stale, and slice them into thin pieces, no more than 5mm thick. Lay them side by side on a baking sheet (not on top of one another).
  3. Bake for 20 minutes. Keep an eye on your sweet crackers to make sure they don’t burn. They will continue to crisp after you take them out of the oven as they cool.
  4. Enjoy!

Tips + tricks:

  • Spread on a layer of jelly, or nut or seed butter, and sprinkle on some hemp seeds or coconut shred for a satisfying snack. Or grind them up and use them as a base for another dessert!

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the sweet crackers you make with our products, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


The only thing better than one dessert is two desserts!

We think our Cookies ‘n’ Cream Cupcake is pretty great on its own – a moist chocolate and vanilla cupcake, with light, whipped vanilla “buttercream” icing swirled with decadent double chocolate chip cookies pieces. But the bonus is there’s a mini double chocolate chip cookie that sits on top! (YUM). We place each of these bonus cookies on top of every Cookies ‘n’ Cream Cupcake by hand, with love.nf-cupcake-cookiesncream2

All of our cupcakes are baked in our nut-free bakery, and, of course, are also free of eggs, dairy, preservatives, artificial colour, and refined sugars.

You can find our cupcakes at many amazing retailers, including Loblaws Maple Leaf Gardens, Metro in Liberty Village, The Big Carrot, Tsaa Tea Shop, and Nature’s Emporium, or order directly from us and pick up at our office at 234 Canarctic Drive.


These trendy bite-sized sweet treats on a stick have been popping up on dessert tables across the nation. They make a great afternoon treat, perfect for your kid’s birthday party, for your next corporate event, or even your wedding.

Cake-Pop

Although word is still out on who put the first cake ball on a stick, no one can argue that it was baker blogger Bakerella who took them to a whole other level! Her creativity and artistry had everyone sharing, pinning, and posting pictures of her beautiful cake pops across the web and across the world. The good news is you don’t actually have to be a master baker to whip up these treats yourself!

The secret recipe:

  1. Choose your cupcakes. Pick your favourite flavour, anything goes!
  2. Roll into balls. Scrape off the icing, and leave to the side. Squish the cupcakes in your hands and roll into tight balls.
  3. Stick them in the fridge or freezer. Best to let them chill and harden a bit before icing.
  4. Pop a stick in it. Stick lollipop sticks into your chilled cake balls.
  5. Ice your pops. Roll your cake pop into the icing that you saved from your cupcake. Stir up the icing to soften it – it works best when the icing is at room temperature.
  6. Enjoy!

Tips + tricks:

  • Take your cake pops to the next level with sprinkles, swirls, and decorative designs. Find tons of inspiration on Pinterest!

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cake pops you make with our cupcakes, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


Do you have creative cookie design and decorating skills that you have hidden from the world? Have you secretly invented a new way to enjoy freshly baked cookies? Now is your chance to shine.

This month’s challenge:

Show us a new and creative ways to use our dairy, egg, peanut & nut free Frozen Cookie Dough (or, if you prefer, our gluten-free version)!  Think creative designs, shapes, and cookie constructs, deliciously decorated cookies, and out-the-box dessert creations featuring SFTE dough. We will be selecting a winner to receive a $25 Sweets from the Earth Gift Certificate!

You can submit your photos in any of the following ways:

  1. Follow us on Instagram @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #SweetDough
  2. Follow us on Twitter @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #SweetDough

Deadline to submit entries for this month’s challenge is October 31, 2016 (be sure to check back for next month’s challenge, too!). Make sure your accounts are not set to private so we can see your sweet posts. You can find our gourmet frozen doughs at these fine retailers.

Sweet Inspiration:

Cookie Bowls Made with our Chocolate Chip Cookie Dough

Cookie Bowls

As a vegan company, we are always excited to share as much plant based power as possible. We look forward to seeing what you come up with and sharing the inspiration with the rest of our sweet community!

Sinfully Delicious Challenge details + FAQs.


Our sweet owner and chief baker, Ilana Kadonoff, has been vegan for much of her life. It was her love of delicious sweets that inspired her to start Sweets from the Earth in the first place. Any treats that look or sound tasty, or which she remembers as being incredibly delicious, she can make taste just as good (and often even better) with all natural, plant-based, GMO-free ingredients.

Challah Standard Braided -Loaf-lo-resWhich brings us to her original recipe, vegan Challah. We can all agree that there’s nothing better than warm challah, and after giving up the egg bread recipe she enjoyed as a child, Ilana spent months in the kitchen experimenting with recipes, until the glorious day on which it was perfected. As with all our baking, our Challah is Kosher Pas Yisroel, vegan, and this special bread is also organic, sesame-free, and baked in our nut-free facility in Toronto.

Sweet Secrets is a series we created to share fun and quirky unknown facts about our sinfully delicious desserts. Challah is not available year-round, but may be special-ordered directly from us and picked up at our office at 234 Canarctic Drive.


Thinking of making a homemade ice cream cake or cheesecake? We’ve got the perfect crust for you!

Although there is no traceable history of the springform pan, this handy piece of bakeware has been used across the world to create beautiful cakes, tortes, and frozen desserts. The sides can be unlatched to release from the base of the pan to reveal a smooth, clean edge on your baked goods. The most common is the nine-inch round, but they’re also available in smaller circles, squares, rectangles, and even hearts.

The secret recipe:

  1. Preheat your oven to 325° F.
  2. Grease your pan. We recommend a springform pan if you want to display the end result in something other than what you baked it in. Although a bit more difficult during the removal stage, a pie plate, or any baking dish will do.
  3. Crumble your cookies. Quantity depends on the size of the pan you are using. Pulse cookies in a blender or food processor until the consistency of coarse sand.
  4. Add oil if needed. Some cookie flavours, like the Flourless Cashew, will naturally bind together, and others will be more crumbly. If yours is on the crumbly side, add a bit of coconut oil, Earth Balance, or your preferred oil into the mix. For a chocolatey flavour, use chocolate chips instead of oil. If looking for a nut-free option, we recommend using our crunchier boxed cookies.*
  5. Form your crust. Press the mixture evenly into your pan.
  6. Bake until golden brown. Approximately 8-10 minutes, though time will be determined by the size of your crust.
  7. Let cool, then enjoy building your cake upon your delicious homemade cookie crust!

Tips + tricks:

  • Substitute coconut oil in this recipe with applesauce!
  • To make an ice cream cake, remove the ice cream from the freezer and let thaw until you can evenly distribute across your crust. Put back in the freezer covered, and leave overnight. Remove from freezer 15 minutes before serving.

*If using our individually wrapped grab & go cookies, we advise drying them out a bit in a 200 °F oven for around 15 minutes before grinding them up.

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie crusts you make with our cookies, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


We love baking desserts with vegetables. Zucchini is a magical veg that hides its flavour but makes your baking delicious and moist. The fact that there are the vitamins and nutrients from the veggies in your treat is an added bonus. Have a child who’s a picky eater? Maybe it’s time to try veggies with dessert.

This month’s challenge:

Show us your sweets with zucchini! We want to see how you enjoy zucchini with dessert, whether it’s enjoying our Chocolate Zucchini Loaf or Muffins, or something you’ve baked or created yourself. We will be selecting a winner to receive a $25 Sweets from the Earth Gift Certificate!

You can submit your photos in any of the following ways:

  1. Follow us on Instagram @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #ZucchiniDesserts
  2. Follow us on Twitter @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #ZucchiniDesserts

Deadline to submit entries for this month’s challenge is September 30, 2016 (be sure to check back for next month’s challenge, too!). Make sure your accounts are not set to private so we can see your sweet posts. You can find our sinfully delicious desserts at these fine retailers.

Sweet Inspiration:

Our Chocolate Zucchini Loaf  is made in our own dedicated peanut and nut-free vegan facility in Toronto.nf-loaf-choc-zucchiniAs a vegan company, we are always excited to share as much plant based power as possible. We look forward to seeing what you come up with and sharing the inspiration with the rest of our sweet community!

Sinfully Delicious Challenge details + FAQs.


There’s a good reason we all scream for ice cream!

Ice cream’s origin dates back as far as the second century. Alexander the Great enjoyed snow and ice flavoured with honey and nectar, and Nero Claudius Caesar loved his snow treats flavoured with fruit and juices. Marco Polo returned to Italy from his travels with a recipe that resembled sherbet, and in England, Charles I enjoyed a similar treat called “Cream Ice.” The recipe has evolved throughout history, and we’re continuing to mix it up with our fresh and simple creation!

banana-ice-cream

The secret recipe:

  1. Freeze your ripe bananas. This frozen fruit will be the base of your ice cream! No dairy, no gluten, no added sugars. Slice or break into small even pieces and place in the freezer in an airtight container for at least 2 hours, or overnight if possible. 1 large banana makes about 2 servings.
  2. Blend or process your frozen bananas. Take your frozen bananas from the freezer and transfer into a blender or food processor until completely smooth. You might need to stop to wipe down the sides to make sure it’s all mixed in evenly.
  3. Add your dough into the mix. When your bananas are completely smooth, now is the time to add your cookie dough chunks into the blender or food processor. Blend for a couple of seconds only to mix it throughout your bananas.
  4. Freeze until solid (or don’t!). Transfer your mixture into an airtight container and place it in the freezer until it’s solid. If you just can’t wait, you can enjoy it right out of the blender or food processor as a soft serve consistency.
  5. Enjoy!

Tips + tricks:

  • Sub out some or all of the bananas for frozen mangos!
  • Try different doughs! We make a gluten-free chocolate chip, double chocolate, and walnut brownie batter, and nut-free organic ginger molasses, chocolate chip, and double chocolate.
  • Try different sweets! Swap the dough for crumbled cake or loaf.

Mix it Up is a series we created to share new and creative ways to enjoy our sinfully delicious sweets! Take a picture of the cookie dough ice cream you make, and post and tag us on Facebook, Twitter, Instagram, and Pinterest so we can see your delicious creations, try them ourselves, and share with others too.


The only thing better than enjoying a delicious dessert is surprising someone with a delicious dessert! Let a friend know you’re thinking of them with a cupcake, cheer them up with a Hello Dolly, or say thanks with a Carrot Cake, and enjoy the rush of bringing a slice of excitement and joy to brighten their day.

This month’s challenge:

Show us how you share! Surprise someone with any Sweets from the Earth treats and snap a pic to share the sweetness with us. We will be selecting a winner to receive a $25 Sweets from the Earth Gift Certificate!

You can submit your photos in any of the following ways:

  1. Follow us on Instagram @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #TreatSomeone
  2. Follow us on Twitter @SFTEBakery, post your photo and tag us, and include the hashtags #SinfullyDelicious and #TreatSomeone

Deadline to submit entries for this month’s challenge is August 31, 2016 (be sure to check back for next month’s challenge, too!). Make sure your accounts are not set to private so we can see your sweet posts. You can find our sinfully delicious desserts at these fine retailers.

Sweet Inspiration:

Owner and chief baker, Ilana, sharing sweets with Fed Up Producer, Laurie David.

Ilana and Laurie David

 

As a vegan company, we are always excited to share as much plant based power as possible. We look forward to seeing what you come up with and sharing the inspiration with the rest of our sweet community!

Sinfully Delicious Challenge details + FAQs.

 


From the outside, it just looks like a delicious Chocolate Cupcake. But bite into it and experience the creamy vanilla surprise!

People have been wondering how we get the fillings inside our cupcakes, and we’re finally sharing our sweet secret. Our incredible team scoops out the middles of the cupcakes, and pipes in the fillings into each cupcake by hand (that’s a LOT of scooping and piping!). But no one complains – in fact it’s everyone’s favourite thing to do, because after we scoop all the delicious cupcake cores, we eat them! Most enjoy them plain, some enjoy them with icing, and others love them with fruit.

Cupcakes

Photo by RAINA + WILSON

 

Our Cream Filled Cupcake, our Coconut Cream Cupcake, and our S’mores Cupcake are all filled.

All of our cupcakes are made in our own dedicated peanut and nut-free, vegan facility in Toronto. (Gluten free cupcakes are available upon request with advance notice!)

Sweet Secrets is a series we created to share fun and quirky unknown facts about our sinfully delicious desserts. You can find our cupcakes at many amazing retailers, including Loblaws Maple Leaf Gardens, Metro in Liberty Village, The Big Carrot, Tsaa Tea Shop, and Nature’s Emporium, or order directly from us and pick up at our office at 234 Canarctic Drive.