“We create cakes and treats, that everybody can enjoy. It just brings everyone to the same level of quality, rather than having that stigma of gluten free tasting like cardboard, or vegan treats being dry, or crumbly, or not good.” – Katarina Poletto founder of Dolled Up Desserts
Dolled up Desserts founder Katatrina Poletto is from a family where food, especially baked goods, are an important part of social gatherings. When she developed food sensitivities in her late teens, she noticed that people with food or dietary restrictions had limited choices. These limitations also affected people who chose to restrict their diets purposefully, like vegetarians or vegans. Whether these limitations were by choice or not, she suddenly felt like her food was different. Separate from others. Where food once represented family and community, her food restrictions made her feel segregated.
She soon discovered that many of the options available to her, tasted bland and dry, comparable to cardboard.
In the summer of 2016, the then 22 year old Poletto decided to start experimenting in her own kitchen. She had just completed a Bachelor of Health Sciences degree from McMaster University, and was set to start a Masters but her fun summer project took on a life of its own. “I knew there was a need I could meet and I always wanted to start a bakery,” Poletto explains about this time. She started learning about food science. What makes cakes moist? What makes cookies yummy? What happens when these elements come together? Applying this knowledge to her family’s recipes allowed her to transform limitations into what she calls “inclusive baking”. Inclusive baking means ingredients are gluten free, non allergenic and vegan. That’s how Dolled Up Desserts was born.
Dolled Up Desserts offers an “inclusive” premade cake mix that is delicious, currently available online and in several health food stores, such as Goodness Me and Fiddleheads. Katarina is looking forward to expanding her company this year adding a production facility and storefront bringing more great products to market, including supplying larger chain stores. Look for their products at Whole Foods soon.
How does cannabis fit in to all this? Katrina is used to breaking down stigmas, having tackled Veganism for several years. The conversation about cannabis and food will be no different. “There’s a lot of people with allergies or sensitivities that have medical reasons for using cannabis, or they might not even know that cannabis can help. If we provide resources creating different ways to enjoy cannabis, we will break down the barriers,” Poletto enthuses.
With edibles being introduced into the Canadian cannabis market later this year, Katarina notes that about 10 percent of Canadians are vegan or vegetarian and another 10 percent have some sort of dietary allergy or restriction. As she points out “there’s a huge portion of the market that we’re not meeting”.
To supplement Dolled Up Desserts, Katarina created a youtube channel by the same name, dedicated to showing people how to bake a variety of desserts using their premade cake mix as a base. Cannabis Canada Buzz recently invited Katarina and the Dolled Up Desserts into writer Anita Glibota’s kitchen, bringing cannabis to “inclusive baking” and showing us how to make delicious Morning Glory cookies!
We asked Katarina to come up with a low dose healthier treat option for microdosing (or for a new consumer) that was both yummy and inclusive for all diets. Using a 1:1 oil by Soleil called Balance, that we purchased at Hello Cannabis in Dundas, Dolled up Desserts did not disappoint. Solei Balance has had its terpenes removed, so its odourless and is a good choice to add in recipes, keeping all those delicious flavours in tact without the weedy flavour we are used to in edibles. Here is the recipe for you to enjoy!
YIELD: 12 x 50 g each cookie
- 2 tbsp coconut oil (26g)
- 12 mL of infused cannabis oil at 5mg per mL
- 10 g soy or sunflower lecithin
- 1 tbsp milled flax with 2 tbsp water (15g flax with 25g water)
- 1 tsp cinnamon (5g)
- 2 tbsp coconut milk (28g)
- 2 tbsp maple syrup (42g)
- 1/3 cup apple sauce (43g)
- 3/4 cup Dolled Up Desserts Cloud 9 vanilla cake mix (170g)
- 1/2 cup rolled oats (66g)
- 2 tbsp hemp hearts (20g)
- 1/4 cup of raw sunflower seeds and pumpkin seeds (30g each)
- 1/2 cup chocolate chips (60g)
- 3 tbsp cranberries or dried fruit (30g)
- 1/4 cup of hemp protein (20g)
Putting it all Together
1) Preheat oven to 350°F. Line cookie sheet with parchment paper and set aside.
2) Portion out your 1:1 oil. For every cookie you plan to make (12-15 per batch), add the correct dose to the main mixing bowl. (ex. 1mg dose per cookie for 12 cookies would be 12mg of oil)
3) Pour your water into the flax seed to begin hydrating the flax. This is your egg replacement.
4) Combine all wet ingredients in the same bowl as the infused oil using a spatula. Combine really well and do not skip out on mixing well!
5) Gradually add in the dry ingredients from the Dolled Up Desserts Cloud 9 Vanilla cake mix. Stir to combine, and then gradually add and sit in the rolled oats, hemp protein, and other fun mix ins. Feel free to add whatever you wish to the mix.
6) Portion the dough into 12 equal parts (for those who use a scale, about 50-60g). Spread cookies evenly on baking sheet.
7) Freeze cookies for 1 hour minimum, but up to 24 hours. This ensures the sugar and fats emulsify and everything is spread evenly while baking.
8) Bake for 18 minutes until golden brown on the edges. Middle should still remain soft!
STORAGE: cookies can be stored in an airtight container for up to 48 hours on the counter, 1 week in the fridge and 2 months in the freezer.
Click on the full video below, we even have a few friends drop in to taste test! Check it out!