Thank you and Vegan GF Cherry Almond Bars

The GF Vegan Cherry Almond Bar recipe is at the bottom of the page. 

Kickstarter-Party-2Last night at our Kickstarter Party, I looked around at the crowd in awe. I felt like it was the first time people were able to see the vision of Mary Lee Kitchen—people gathering, eating and drinking without having to worry about food allergies. Thank you to all who came out to support our campaign!kickstarter-party-10Some special thanks to:

Claud Beltran,  Claud & Co. and Bacchus’ Kitchen

Whole Foods Arroyo Parkway

Kingdom Causes

Paper Fox LA

Johnstone Floral Works

All Good Sauce

M. Greenwood Jams

Mike Tringe at Creator Up

Impact Hub LA

Sweet Clementines

Sauce LA

Iris Lee and Float Coffee Pasadena

Maritha Mae Photography

Emblem Flowers

Spring Ahead Academy

Long Winter Media

Tribe of Asher

Lavender & Honey Espresso Bar

Hot Mess Workshop

Raffle Prize Winners

Raffle Prize Winners

These following donors and sponsors out did themselves with their generosity, thank you!


A few other thanks to:

Jesse Chang

Caila Diehl Rinker

Dave Rinker

Tommy and Kim Givens

Ashley Myers

Kara Lyne

Amy Jensen

Brandon and Savannah Jarratt

Jeremy Lyne

Katharina Beeler

Tiffany Cobb

Kat Morse

Drew Carr

Samantha Curley

Amaria Givens

Jaclyn O’Hara

Anthony Makarzec

Cynthia Glass

Jen Hanson and her two talented Spring-Ahead interns

and Charles McDonald–our musician for the evening.

-If I missed you, I am so sorry. There were so many amazing people who contributed to our party.



Ashley Wilkins for being the greatest artistic director EVER! She is able to take my vision and cast it out while still making it beautiful. Thank you for all you do for this company, for me, and for helping connect people to food and faith.

Westley Garcia thank you for pushing me. Allowing my voice to come out clear, helping me focus, and continuing to give the team structure.


The Mary Lee Kitchen Team (Westley, Elizabeth, and Ashley)

and finally,

My immediate family.

Victor Clinton Eichhorn-who has supported me every step of this journey, even when in the hardest times.

Mary and Patrick Collier- my parents

Vic Eichhorn- father-in-law

Erik and Katharine Esser- sister and brother-in-law

All of the Colliers, Lees, Longs, and Eichhorns who all continue to go on this crazy journey with me!



Thank you for making it a great evening. 8 more days to donate!

I have included a recipe from last night’s menu:


Vegan GF Cherry Almond Bars
Prep time
Cook time
Total time
Serves: 10 bars
  • 1 C. Gluten/Corn Free Flour blend. (I used King Arthur Baking Flour Mix-no corn)
  • 1 C. Cherries that have been cooked down with 2 Tbsp. of Honey
  • ½ C. Almond Butter
  • ⅓ C. Coconut Oil (melted)
  • 1 Tbsp. Honey
  • 1 pinch of kosher sea salt
  1. Preheat the oven to 300℉.
  2. In a large bowl fold the wet ingredients to the dry ingredients. Place in a 5X5 glass pyrex.
  3. Bake for 15 minutes to make sure everything melts through. Allow to cool completely, for about 30 mins before cutting into squares. You can also freeze them to cut the time down.





By | 2016-05-17T09:49:41+00:00 June 8th, 2015|Categories: Blog, Corn Free, Gluten Free, Recipes|Tags: , |0 Comments

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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