Smashing Pumpkins

Behind the counter, a league of baking beauties were working away. Their creations embodied their passions: baking and design. A woman emerged from the back – Karen – and shook my hand. I felt the icing leave her hand and attach itself to mine. 

The transformation was complete: I had stepped into Wendy’s bedroom, and Tinkerbelle was nearby, Peter Pan giving her a thimble. The French renaissance furniture, the soft, lulling music, and the scent of sugar masked reality. 

Thimblecakes  is Bank Street’s allergen-free bakery, catering to celiacs, diabetics, vegans, and the regular. And business has been good.  

“People come in and they just need time to figure out what they want,” says Karen. “The average person is excited and overwhelmed with how much we have to offer.”

Thimblecakes Storefront.

The owner, Wendy, is a huge environmentalist. Everything is recyclable, and if possible, all food is sourced locally and organically. She wants her beliefs coming through.

Behind the Counter.

‘Tis the season for all things pumpkin, and Thimblecakes has their fair share of squash love. Today we will attempt to recreate the Gluten-free Pumpkin Scone.

Difficulty Level: 6

Mild Prep work. Can you mix things? Yes? Good!

Step One: Pumpkin Carving

Get yourself a baby pumpkin. They’re also called “pie pumpkins”.

Cut it open, throw its entrails into a bowl if you want to roast the seeds later. They're full of healthy fats and protein!

Halve it, glaze it with olive oil, and place it on a baking tray. Into the oven for about 40 minutes at 350F, or until it’s soft when poked by a fork.

Take it out, turn off the oven, and let it cool for about a half hour. Using a spoon, scoop the squash out of its skin and measure out 1 cup. That’s all you need. You can use the rest for soup or pie.

Step Two: Mixer


  • ½ cup brown sugar
  • 4 tbsp butter
  • 3 tbsp coconut cream (or more butter)

Mash it together really well.


  • ½ cup milk
  • ¾ cup gluten free flour blend
  • Dash salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Dash: Cinnamon, nutmeg and allspice
  • 1 cup pumpkin, cooked

Mix it all together. Lightly flour a surface and shape it into a circle. Cut it into 6 – 8 triangle pieces. Place it onto the baking tray and bake for 15 – 20 minutes at 350F. Enjoy!



Sanja Valentina Cimesa

 Val is an aspiring editor and loves all things creative. She splits her time between kitchen shenanigans,  painting surrealist pieces, and being an active member of the alternative model community. She travels often with her bicycle, Charlotte.

She has been featured in Snap Oshawa, Carleton University’s Self Defense Ad campaign and Farm Boy’s Recipe section.

Connect with me: FacebookTwitterModel Mayhem.

Blogs I follow: Chocolate Covered KatieOh She GlowsCooking Comically