December 12, 2014

Today’s #Bak

eItForward celebrity supporter is Lee Tobin, founder of Whole Foods Market®’s Gluten-Free Bakehouse® in Morrisville, NC, which provides more than 30 products to Whole Foods Market stores across the U.S. and Canada.

Lee is baking his Gluten-Free Cranberry Maple Pear Bars, a seasonal cookie that can be eaten as dessert or for an energizing snack. The recipe is based on a pie his wife has been baking for 20 years. Lee suggests using Grade B maple syrup, which lends a more intense flavor to baked goods than Grade A. Leftovers keep well in an airtight container for a couple of days, but Lee recommends bringing them to a holiday party or gifting them to a friend.

"Planning to bake a batch for friends or co-workers? In place of a baking dish, bake them in cupcake liners then wrap them in cellophane, and tie with a ribbon," he said. "I'm baking a batch for my neighborhood's annual holiday party, and my wife is taking some to her writers' group."

For additional recipes (including gluten-free favorites), tips and how-tos, visit Whole Foods Market’s holiday guide. And see how deliciously easy the season can be with Whole Foods Market's Homemade Holiday video collection, which features recipes for cocktails and small bites such as these Spiced Almond-Date Bites.

 

Inspired? Re-purpose a recipe for a favorite dessert like Lee did and bake a second batch of treats for a local charity or someone who means something to you. Deliver the treats and show them how much you appreciate them. Snap a photo and tag it #BakeItForward for a chance to win $500. Learn more here.

Check back tomorrow to see who else is joining us to #BakeItForward.

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