With an enormous passion for health and baking, Quincy B shows us how to meld the two worlds together.

Instagram: @itsmequincyb

What kind of food are you especially excited about making and why?

If you follow me on Instagram, I'm sure you can tell that dessert is what I'm always excited to make. I have always had a big sweet tooth, so exploring new recipes and trying new baking techniques excites me. I'm looking forward to exploring and working on more of my pastry skills. Who doesn't love a fresh-baked pie?!

What's your story? How did you become dairy-free?

Ever since I was a young child, dairy never agreed with me. Then, when I was 13 years old, I was diagnosed with ulcerative colitis. As I tried to navigate my way to remission, one commonality kept recurring that held me back from being as healthy as possible —dairy. As I slowly cut dairy from my diet, I also started to see positive results. The better I began to feel, the less I wanted dairy, which led me to be entirely dairy-free for over twelve years. Since I have such a sweet tooth, it has led me to bake and enjoy nutritiously dairy-free treats. Today, there are so many wonderful dairy alternatives that I don't miss dairy products one bit! ​

What health benefits does a dairy-free diet offer?

Living dairy-free means being healthy, happy, and controlling my chronic inflammation. To others, it may offer different health benefits. Many of us were taught that dairy is necessary for a healthy diet. The reality is that dairy doesn't fully agree with a large portion of the population. In 2019, Canada's Food Guide was updated with dairy no longer considered a food group necessary for a well-balanced diet. Going dairy-free can offer several health benefits, such as weight loss, clearer skin, happier digestive tract, lower environmental footprint, and generally, can lead to a cleaner food lifestyle.

What inspires you? Who influences you?

The food community on Instagram is incredible. It is full of talented cooks and bakers that offer endless inspirational opportunities to learn, grow and connect. When I started sharing my baking through Instagram during the pandemic, I never imagined creating so many beautiful friendships by simply sharing my baking with others. Outside of Instagram, Angela Liddon, the author of the "Oh She Glows" cookbook series, is an incredible inspiration. I got into cleaner baking after receiving her first book. She taught me how easy it is to incorporate healthier ingredients into your baking. I also felt much better eating a more nutritious treat that wasn't full of refined sugar or dairy. In addition, her recipes are pantry-friendly and accessible, which has inspired me to do the same when brainstorming recipe ideas for my audience.

What is your biggest dream? What's your vision for your life as an influencer?

My hope from sharing my journey and experiences is that it will inspire others to believe that they can make a positive change in their lives and health. I also wish to empower people to read ingredient labels, question companies and hold them accountable for what they try to sell us. In addition, it's important to support businesses that offer quality ingredients and transparency because you will feel better for it in more ways than one.

What's your favourite recipe and why?

This is a tricky question! I am always trying to make new creations to continue learning and growing, but a few recipes are my go-to's. One of those is the Jumbo Chocolate Chunk Cookies by Angela Liddon. They contain great ingredients, like nut butter, almond flour, oat flour, chocolate chunks, and maple syrup! They are soft, chewy and rich. I like to add salt flakes on top because I am a massive sweet & salty fan.

Chai Tea Bundt Cakes (Vegan)


4 chai tea bags 1.25 cups of spelt flour 3/4 cup of coconut sugar 1 teaspoon of baking soda 1/2 teaspoon of salt 2/3 cup of oat milk 1/3 cup of grapeseed oil 2 tablespoons of apple cider vinegar 1 teaspoon of vanilla extract


1. Preheat the oven to 350°F and grease a mini bundt pan.

2. Combine the dry ingredients. Add wet ingredients and combine. Be careful not to overmix.

3. Fill each bundt cavity 2/3 full.

4. Bake for 18 minutes. Let cool for 10 minutes before removing from the pan to completely cool.

5. Serve with a scoop of coconut whipped cream and a warm cup of tea.

Healthy(ish) Twix (Vegan & Gluten-Free)


Base Layer: 1 1/2 cup of oat flour 1/2 cup of melted vegan butter 2 tbsp of date syrup Pinch of sea salt Caramel Layer: 1/3 cup of tahini 1/4 cup of melted vegan butter 3 tbsp of date syrup 1 tsp of vanilla extract dash of sea salt Chocolate Layer: 3/4 cup of dark chocolate, melted 1 tsp coconut oil, softened


1. Line a loaf pan with parchment paper both ways for easy removal. Set aside.

2. Mix all base ingredients together and press into the loaf pan.

3. Place in the freezer for 20 minutes.

4. Once the base has been set, mix all caramel ingredients and pour them on top of the base layer. Let it set in the freezer for 20 minutes.

5. Once the caramel layer has been set, melt the chocolate and coconut oil in a bowl and pour on top of the caramel layer.

6. Place in the freezer for 30 minutes.

7. Once the bars have been set, cut into bars and enjoy. Place leftovers in the fridge or freezer. *TIP: run your knife under hot water to avoid cracking the top layer of chocolate when slicing into squares.

S’mores Cookies (Vegan & Gluten-Free)


1/2 cup of vegan butter 1 cup of coconut sugar 1/4 cup of oat milk 1.5 teaspoon of vanilla extract 1.5 cups of oat milk 1/2 cup of crushed gluten-free graham crackers 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 teaspoon of cinnamon 3/4 cup of chocolate chips and chunks 3/4 cup of vegan mini marshmallows


1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.

2. Add vegan butter, coconut sugar, milk and vanilla to a stand mixer and beat until well combined. Add the flour, crushed graham crackers, baking soda, salt, and cinnamon. Mix until combined.

3. Add chocolate and marshmallows. Combine.

4. Scoop out about 1.5 tablespoons of dough onto the cookie sheet and shape it into a ball. Give at least 2 inches of room between cookies as they will spread.

5. Bake for 13 minutes or until golden brown. Remove from the oven and let cool for at least 10 minutes on the baking tray.

6. Enjoy fireside with a warm cup of hot chocolate.

Superseed Breakfast Donuts (Vegan & Gluten-Free)


1.5 cups of oat flour 1 cup of superseed mix (flax, hemp, chia) 3 teaspoons of baking powder 1/2 teaspoon of pink salt 1/2 teaspoon of ground cinnamon 1/3 cup of date syrup 1/3 cup of maple syrup 2/3 cup of oat milk 2 teaspoons of vanilla extract 1/2 cup of mini chocolate chips Chocolate Drizzle: (optional)

1 Tbsp coconut oil 1/3 cup powdered sugar 2 tablespoons of cocoa powder 1/2 tsp vanilla extract 1/2 cup of oat milk


1. Preheat the oven to 300°F and grease your donut pans.

2. Combine your dry ingredients. Add wet ingredients. Let the batter sit for 5 minutes and combine again. The batter will thicken up as the seeds absorb the liquid.

3. Spoon the batter into the donut pan, filling nearly to the top.

4. Bake the donuts for 20 minutes or until golden brown and a toothpick comes out clean.

5. Once the donuts have cooled in the pan, remove and let cool completely.

6. Top with chocolate drizzle.