Ingredient Glossary

Amaranth

This is used to add a soft crunch to our treats. Amaranth is a natural plant that comes from densely packed flowers.

Antioxidant
Antioxidants are commonly added to food products to prevent or delay their deterioration from being exposed to air.
Brown Cane Sugar

Also known as “Brown Sugar” in the United States, this is a natural combination of sugar and molasses refined without any added colorings, flavourings or coatings. Formed using the traditional method of crystallizationbrown sugar gives a rich, sweet flavour to our treats.

Brown Sugar

Brown sugar is an alternative to refined sugar. While both sweeteners are made from sugar cane, brown sugar doesn’t undergo the same degree of processing that refined sugar does.

Buckwheat Flour

Despite its name, Buckwheat Flour is unrelated to wheat. Its closest edible relative is actually rhubarb!  Our certified gluten-free buckwheat flour is ground and then combined with other flours to create our signature gluten-free flour blend for our treats!

Cane Sugar

Alternative to refined beet sugar this sugar is made from sugar cane.

Chocolate Chips

Our chocolate chips are produced in a dedicated gluten-free and nut-free facility. These chips are also dairy-free and soy-free, although they are produced in a plant that contains dairy and soy. For this reason, we test down to 2.5 parts per million for dairy and 2 parts per million for soy before the chips arrive in our bakery to ensure the highest levels of safety and quality.

Cocoa Butter (Non-Dairy Cocoa Butter)

Cocoa butter is a component in our chocolate chips and, despite its name, is dairy-free. After the cocoa bean is extracted from the shell, the bean is then ground into a liquid called chocolate liquor. From that point, the fat is extracted from the liquor, which is called cocoa butter (non-dairy of course). Once the cocoa butter is removed all that remains is cocoa powder.

Cocoa Mass

Cocoa Mass is also know as unsweetened chocolate and is the dark brown component of the cocoa bean that is derived when the bean is ground and the fat is separated out. Unsweetened cocoa mass is very bitter. It contains nutrients such as minerals magnesium, iron, zinc and calcium as well as antioxidants!

Cocoa Powder; Natural Process Cocoa Powder

We use unsweetened cocoa powder, which is made from naturally processed cocoa solids that remain after chocolate liquor is pressed to extract cocoa butter. Cocoa powder gives a deep, rich flavour to our products. Though it seems too good to be true, cocoa is as healthy as it is tasty! It is a high source of magnesium.

Cranberries

Cranberries are a sweet fruit with a high antioxidant content and a tart, tangy flavour we just love. Ours are sulfite-free too!

Date Paste

Made purely from dates, this ingredient helps to keep our treats moist. Because dates contain natural sugars, the paste allows us to make sweet treats without adding too much cane sugar.

Dried Strawberries

Dried strawberries start with red juicy strawberries which are carefully dried to maintain their colour and flavour.

Extracts of Rosemary

You might wonder what rosemary is doing in a cookie. This pure rosemary extract helps keep our products fresh and promotes a longer shelf life.

Flavour Enhancer

Used to improve the taste of a food or drink. Malic Acid is naturally found in foods such as apples.

Flavouring(s)

Primarily substances obtained from plant or animal raw materials to impart a particular taste.

Flax Seed

Made from pure ground flax seed, it is a source of Omega-3 fatty acids. Flax brings a “nutty” flavour, along with fiber and protein to our products.  Flax seed contains both soluble and insoluble fibre.

Gluten-Free Flour

Flour which does not contain flour from wheat, rye, barley or other gluten containing ingredients.

Glycerol
Derived from palm, we use glycerol to keep some of our products soft and chewy.
Gum Arabic

Gum arabic is made from the sap of acacia trees. It is an all-natural gum that we use as a binder, emulsifier and stabilizer in our products. It also adds stretch to gluten-free dough as well as a chewy texture!

Honey

We use a natural honey for delicate sweetening of our products.

Humectant

Humectants such as glycerol help keep food moist.

Konjac Flour

Konjac is derived from tubers of the elephant yam (a perennial plant) also known as amorphophallus konjac (hence the name). We use this ingredient in to add pliability and increase moisture retention.

Malic Acid (Natural Flavour Enhancer)

Malic acid is a tart tasting organic acid that occurs naturally in apples. It gives green apples their unique sour “zing.”

Millet Flour

Millet Flour is made from finely ground millet seed. It is an ancient grain and a common staple in India and Africa. Millet is high in B-vitamins (Thiamine, Riboflavin, Niacin, Pantothenic acid, Vitamin B, and Folate), and minerals. We combine it with other flours to create our signature gluten-free flour blend!

Monopotassium Tartrate

Coming from natural crystalline acid deposited on the insides of the wine barrel, this powder helps in activating the sodium hydrogen carbonate.

Palm Oil

Our RSPO Certified Palm oil is made from the fruit of the oil palm. Semi-solid at room temperature, it helps some of our products maintain their delicious crunch! It also helps keep our treats stay fresher for longer.

Puffed Amaranth

This is used to add a soft crunch to our treats. Amaranth is a natural plant that comes from densely packed flowers.

Quinoa Flour
Quinoa is a grain crop that is grown for its edible seeds.  The seeds are harvested and ground into a powder or flake form for use in a variety of foods such as bread, cakes, cookies and snacks. Quinoa is gluten free.
Raising Agents

Raising agents such as sodium hydrogen carbonate are used in baked goods to help them rise.

Raisin Juice Concentrate

This is in fact water in which raisins have soaked. The resulting product is concentrated by evaporating some of the water. We use this as a flavouring agent and to add a touch of sweetness to our products.

Raisins

Nothing could be simpler, just grapes and the sun go into making raisins. Ours are sulfite-free too!

Rice Bran

Adds fiber to our foods.

Rice Crisps

Made out of Rice Flour, Rice Bran, Raisin Juice Concentrate, Honey, Salt, these crispy bits of puffed rice bring the perfect crunch to some of our favorite treats!

Rice Flour

This great basic is milled from polished white rice. Because it has such a bland flavour, it is perfect for baking. Though it does not have as much nutritional value as the other flours we use, we add it to the mix to lighten the flavour and texture of our products.

Rice Starch

A native starch prepared from waxy rice, it replaces modified starch while imparting stability to products.

Roasted

Cooked or heated.

Safflower Oil

Safflower oil is used as a processing aid.

Salt

The salt we use is not iodized and therefore, contains no corn or corn byproducts.

Sodium Hydrogen Carbonate

Also known as sodium bicarbonate. Like all great bakeries, we use this all-natural ingredient to help our goodies rise.

Stabilisers

Stabilisers such as xanthan gum help the food maintain its structure.

Strawberries

A bright red fruit with a juicy texture and sweetness.

Sunflower Kernels

Sunflower kernels are a source of protein, dietary fiber, Vitamin E and other vitamins and minerals.

Sunflower Seed Butter

Made from ground roasted sunflower seeds, evaporated cane juice and salt, we use this to add that “nutty” flavour to our products.

Sweetened Cranberries

Cranberries are a tart red fruit with a high antioxidant content and a tangy flavour we just love. Ours are gently infused with cane sugar and carefully dried to maintain their colour and flavour.  They are sulfite-free too!

Sweetened Strawberries

Sweetened Strawberries are Strawberries which are washed and gently infused with cane sugar.

Tapioca Flour

We use tapioca flour as a thickener.

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Tapioca Syrup (Manioc Syrup)

Tapioca syrup is made from the cassava tuber, or yucca root, a plant that is indigenous to the tropics of South America. The syrup is made when natural enzymes are introduced to the cassava tuber. This process is known as enzymatic hydrolysis. After enzymatic hydrolysis is complete, a sweet syrup is formed. Tapioca syrup is considered to be a healthy sweetener alternative.

Vanilla Extract

This vanilla extract comes from 100% vanilla beans grown in Madagascar, off the African coast. It is considered to be the highest quality vanilla available and adds a smooth and mellow sweetness to our cookies. It is not processed with any gluten-containing ingredients, making it totally safe for people with celiac disease to consume. While the vanilla is distilled with corn alcohol, all corn protein is removed in the distillation process. Thus, our vanilla contains no corn protein and is tolerated by most corn-free people. However, we certainly recognize the seriousness of food allergies and encourage you to make your own decision (or consult your doctor) regarding whether or not you feel comfortable eating this ingredient.

Vegetable Glycerin

Derived from palm, we use vegetable glycerin to keep some of our products soft and chewy.

Vegetable Oil

Liquid oils derived from plants.

Xanthan Gum

Xanthan gum helps to prevent our goodies from crumbling (a job normally performed by gluten in mainstream foods). Xanthan comes from the dried cell coat of a microorganism called Zanthomonas campestris. Though it sounds chemical, it is actually an all-natural ingredient. Xanthan gum is derived from the fermentation of corn sugars; however, all corn sugars are removed in the processing of xanthan gum. Xanthan gum contains no corn protein and is tolerated by most corn-free people. However, we certainly recognize the seriousness of food allergies and encourage you to make your own decision (or consult your doctor) regarding whether or not you feel comfortable eating this ingredient.