Your Featured Team Pick: Our Bulk Foods Section!


This weeks Featured Team Pick comes from Meredith, part of the Health & Beauty team here at Nature’s Newmarket!

“I am forever discovering new and wonderful things at Nature’s Emporium, but one spot I always return to is the vast bulk section. I love to bake and this area provides so many money saving options. There is an excellent variety of organic ingredients including flours, sugars/natural sweeteners, healthy additions like oats, cacao/cacao chips, nuts, seeds, dried fruits; most anything you can think of to put in a baked good. Whether traditional, food sensitive or diet specific, this bulk section has it!”

– Meredith, Health & Beauty (Newmarket):

Looking for Recipe Inspiration?

Looking for an inspiring baking recipe? we’ve included one of our favourites below – created by the team here at Nature’s. Give it a try and be sure to let us know what you think!

Featured Recipe: Gluten Free Eclairs (Vegan, Egg & Dairy Free)

Creamy, luscious and satisfying – these eclairs are a perfect replacement for the classic – 100% gluten free, dairy free and vegan!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: French, Gluten-Free
Servings: 12 Eclairs


Choux Pastry:

  • 1 Cup “Almond Breeze” Almond Milk (Unsweetened)
  • 0.5 Cup Earth Balance (Unsalted)
  • 2 tbsp “Canadian Heritage Organics” Maple Syrup
  • 2 tsp “Simply Organic” Vanilla Extract
  • 0.25 tsp “Redmond’s Real” Sea Salt
  • 1 Cup Pamela’s Artisan Flour Mix (Gluten Free)
  • 1 tsp Guar Gum
  • 6 tbsp Egg Replacer
  • 6 tbsp Water
  • 1 tsp Baking Powder

Chocolate Ganache:

  • 0.75 Cup “Enjoy Life” Chocolate Chips
  • 3 tbsp “Almond Breeze” Almond Milk


  • 2 Cups Whipped Coconut Cream


  • In a sauce pan, melt Earth Balance in almond milk and combine with maple syrup and vanilla extract and set aside.
  • In a large mixing bowl sift together gluten free flour, guar gum, baking powder and sea salt.
  • Gradually mix wet ingredients into dry until a smooth batter is formed.
  • In a small bowl combine egg replacer with water and add into dough, ensuring a thorough mix.
  • Preheat your oven to 425F.
  • Using a piping bag, pipe 12 equal choux pastries onto a parchment lined baking sheet and bake for 20-25 minutes.
  • Lower the heat to 350F and bake for another 5-10 minutes.
  • With the oven off and the door slightly open, allow the pastries to rest for an additional 20 minutes. Remove from oven and allow to cool completely.
  • Using a piping bag, pipe whipped coconut cream into each of the eclairs and proceed to your ganache.
  • In a double boiler melt the chocolate chips and combine with almond milk.
  • Dip the filled eclairs half way and allow to firm up before serving.


Each Serving Contains: 134 calories; 0 g protein; 8 g total fat (0 g trans fat); 15g total carbohydrates (2 g of sugar); 210 mg sodium

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