The GF Vegan Cherry Almond Bar recipe is at the bottom of the page.
Last 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!Some special thanks to:
Mike Tringe at Creator Up
Iris Lee and Float Coffee Pasadena
These following donors and sponsors out did themselves with their generosity, thank you!
A few other thanks to:
Caila Diehl Rinker
Tommy and Kim Givens
Brandon and Savannah Jarratt
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.
And A HUGE THANK YOU GOES OUT TO:
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.
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!
I have included a recipe from last night’s menu:
- 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
- Preheat the oven to 300℉.
- In a large bowl fold the wet ingredients to the dry ingredients. Place in a 5X5 glass pyrex.
- 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.