Baked Goods

Great for breakfast, as a snack with some butter, or for dessert!

This is a versatile cake that could work well as a dessert or accompanying your morning coffee.  Also great with raspberries, this cake is a great way to use the less common red currants.

Heike Meyer, whose wood-fired ancient grain sourdough breads are now delivered to City Market from her bakery, Bee Sting Bakery, in Fairfax, teaches City Market classes regularly to share her passion for sourdough and whole grain baking. This recipe for a nut-based tart was taught in a recent class on baking tarts and pastries with whole grain and nut flours. The tart tastes like summer on a fork and is especially good with fresh berries on top!

These scones are great with jam and butter or clotted cream.

This recipe was submitted by Caitlin Elberson in our 2014 We ♥ Local Beets Recipe Competition. Caitlin says, “I love this recipe because it seems to be a real people pleaser. I love serving it to diverse crowds and realizing that everyone enjoys it - adults with sophisticated palates as well as children who don’t even realize there are beets in it! This recipe is also special because all ingredients can be sourced locally in Vermont and/or organically, making it a treat that can really be enjoyed.”

A dessert perfect for those cold, late winter Vermont evenings.

A delicious breakfast treat, especially when served with cream cheese and honey.

A delicious way to celebrate Fair Trade Month--using fair trade bananas!

This recipe has been modified to be gluten-free and dairy-free, however, it would be just as wonderful with regular flour and dairy!

It's winter, which means it is time to bake up a storm!  Baking for someone with food sensitivites?  These cookies will leave them (and you) happy and satisfied!