Valley resident, Julie Moreno has broadened her passion for baking over the past few years. After two years of operating a successful bakery business from home, Moreno knew it was time to move from her own kitchen to a larger premises.
In December 2013, she upgraded to a larger space in the heart of Arcadia, with an open concept and modern-contemporary feel; what is today known as Jewel’s Bakery and Café. It immediately became a success.
Open for breakfast, brunch and lunch—the bakery/café has quickly become a dining destination for both gluten-free and non-gluten-free eaters. Patrons can order from the menu of gluten-free breads, baked goods and sweet treats, as well as light cafe fare. All of which are made from scratch with her signature flour blends, that can be purchased in the restaurant.
How does Moreno come up with all her yummy treats?
“I just look for recipes that look delicious and change them up a little by incorporating my own twist and some of my favorite spices. Many of my customers are dairy free also so I try to look for recipes that don’t use dairy.”
Jewel’s Pumpkin Doughnut Holes with Maple Glaze
(Gluten & Dairy free)
1 cup Gluten Free Flour
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
3/4 cup organic pumpkin puree
1/4 cup firmly packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
Canola oil for frying
Maple Glaze (Recipe Follows)
Using a dutch oven or cast iron pan, pour oil to a depth of 3 inches. Heat oil over medium-high heat to 350 degrees.
Meanwhile, in a medium bowl, whisk together dry ingredients. In a separate bowl combine wet ingredients. Whisk together flour and pumpkin mixture until smooth.
Using a 1 1/4 inch spring loaded ice cream scoop, drop pumpkin batter by scoopfuls into hot oil. Fry, turning at least once, for 1 1/2 to 2 minutes or until a dark brown. They do darken a bit to ensure middle is done, but pull before that are too brown. Remove and drain on paper towel.
Dip each hole in the glaze to coat and let dry on a baking sheet lined with parchment or wax paper.
They will last 3 days in a sealed container (if they aren’t eaten first).
1 1/2 cup powdered sugar
3 tablespoons maple syrup
1-2 tablespoons water
In a small bowl, whisk together ingredients until smooth. Use immediately.