Welcome to the Healthy Gluten Free Baking Course

Thank you for registering for the
Healthy Gluten-Free Baking Course

We know you are going to love it!

This course was originally taught over ONE WEEKEND.  We called it a Health Baking BootCamp.  You don’t have to do all your baking over the weekend but the recorded videos reference this kind of time frame.

Note that all the recipe ingredients are vegan.

You can bake these recipes on your own schedule, but it will be easiest if you follow the sequence as presented in the training videos.

Before The Day You Begin Baking

Here is a list of the ingredients that you will want to open up and print so you can purchase what you need.

  1. Baking Shopping List For the Recipes: Some people have decided not to make the tasty vegan mince pies so we created to lists.
    Shopping list with mince pie included
    Health-Baking Shopping-list-mince pie-separated.
  2. Make Mince Pie Filling Recipe: It is good to do this before the start of the course so it can sit till the course:
  3. Eating Shopping List and Recipes. This is so you can eat healthy while you are baking (you don’t have to do this):
    Eating Shopping List and Menus for Weekend
    List of all Baking Recipe Names & Ingredients

For the Course:

1. Complete Recipes For Weekend for you to open and print:


2. Schedule for Friday and Saturday: click here:

Healthy Baking BootCamp Schedule Friday and Saturday

3. Schedule for Sunday: click here:

Healthy Baking BootCamp Schedule-Sunday (Day Three)

4. Watch videos below.

Note: We noticed that acrobat reader which opens PDF’s has been updated recently and some browser’s – particularly Windows Explorer -have trouble opening up PDF links. You may have to update your browser add on, or save the file to your computer by right-clicking on the link and then by clicking ‘save target as’ or ‘save file as’.

 Recording of Day One Conference Call

How to Prepare Your Coconut Sugar For Fine Gluten-Free Baking

How to Prepare Flax Meal From Golden Flax Seeds

Day Two Conference Call

Explanation of how to role and make gluten-free flour tarts.

Day Three Conference Call

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  1. Hi – was still baking on Mon. The pastry rolled out fine and the tarts are good. Made a few mistakes. The Apricot Coconut Balls wouldn’t stick together so added a little white rice flour. Haven’t tasted the Cranberry Ginger Bars but Iám sure they will taste very gingeree as I used minced ginger (should have only used 1/8 cup) instead of grated. Was that to be ginger root? Going out to-day to get golden flax before I make anything else. Can I freeze this baking or how long will it last without? I have to keep hiding it- mostly on Frank.

    1. June, apologies for the late reply. I am sure they have all be eaten by now.
      The Apricot Coconut Balls do hold together with the right ratio of ingredients; I would not put white rice flour in them as this is a raw recipe.
      Ginger root was to be used grated and you can according to my recipe use more or less.
      All the raw balls can be frozen and the Cranberry Bars too. The rest will last a few weeks out of the fridge and 2 months in the fridge.

  2. The first two videos showing for me, are the same. Both on flax meal. The first is labeled above, as “preparing coconut sugar.” How do I get to view that video? Thanks for your help.

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