“Sometimes people just need to see what can be done differently with food, smell it, taste it, and they may realize that nutritious foods do not need to be bland or dull. We also offered dishes and snacks that were gluten-free, vegan, and paleo for the diversity of diets on campus,” said SNDA President, Jennifer Baugh.
The first bake sale was themed “Chocolate Craze”, which sold chocolate-based desserts and snacks, using cocoa powder, minimal added sugar and dark chocolate. Items such as chocolate muffins had zucchini blended into the batter and milkshakes used almond milk, frozen bananas, and cocoa powder.
Their next bake sale “Brain Food” was held on exam week and focused on foods rich in Omega 3, and include such items as energy bars mixed with cocoa powder, oatmeal, natural peanut butter, bananas, chia seeds, unsweetened shredded coconut, flax meal, and walnuts. Lastly, in the cold winter month of November, the “Comfort Foods” bake sale featured items such as a creamy hashbrown casserole blended with Greek yogurt and vegan mac and cheese.