Christine Stoll’s Bedford kitchen seems ordinary at first glance: a stove, typical kitchen appliances and a finished island with barstools. But make no mistake; this kitchen is home to a medical assistant with a mission.

“My kitchen is my laboratory; I’ve always had a love for baking,” Stoll said. “At first, I thought I needed a commercial kitchen to start a bakery from my home, but than I learned from a friend that I could start a bakery without one.”

In March, Stoll opened Sweet Tooth Bakehouse, which features her ever-popular carrot cake, chocolate cupcakes and rum cake. But Stoll’s most prized recipes are her NH Naturals, nutrition bars for children, adults and people with specific illnesses, such as Alzheimer’s.

“I was a certified medical assistant and quit seven years ago after having my children,” Stoll said. “I’m always researching whole-grain foods and their effect on the human body.”

After graduating from Saugus (Mass.) High School, Stoll spent a year in Alaska. Then, when she was 19, Stoll was hit by a drunk driver; the accident left her in the hospital for six months and in a wheelchair for three years.

“My jaw was wired for few months, and I could only eat tomato soup,” Stoll said. As a result, Stoll lost a significant amount of weight. “I was down to almost 60 pounds, but then, after my jaw recovered, ended up gaining weight because I was restricted to my wheelchair.”

To get back into shape, Stoll hired a professional trainer. “Swimming was probably the best exercise for me,” Stoll said. “It changes your life for the better. While I was in the hospital, I had this feeling like I wanted to help others the way those doctors had helped me.”

After moving to Bedford eight years ago, Stoll worked as a certified medical assistant in fertility. “I was helping women get pregnant, which was very rewarding for me, but I had to quit after the birth of my two children.”

Although Stoll was no longer working, she enjoyed baking in her free time.

“I would bake for my children’s teachers, neighbors, and the police and fire department,” Stoll said. “People were always telling me I went into the wrong business and should consider baking.”

One message from a Bedford fireman, however, piqued Stoll’s interest. “I got home one day and there was a message on my machine from a fireman who told me my carrot cake was the best he’s ever eaten and that I should go into business. I always thought I needed a commercial kitchen, which is thousands of dollars, but a close friend, Andy Fraser, told me I could go into business without one.”

Stoll now works out of her kitchen from her home and wakes up as early as 2 a.m. to make her baked goods.

“The kids know that the kitchen is off limits when I’m baking. Usually, however, I’m up at the crack of dawn and my baking doesn’t interfere,” Stoll said.

Some of her NH Naturals include Chocolate Anti-Inflammatory, Energy Pro, Alzheimer’s and migraine bars.

“Omega-3 and omega-6 are essential fatty acids we need to get in our diet because our bodies do not manufacture them,” Stoll said. “Omega-3 reduces inflammation in the body; it lowers triglycerides and boosts heart heath, helping the fight against rheumatoid arthritis, depression and Alzheimer’s disease.”

According to Stoll, most of her repeat clients are for the NH Natural bars.

“One of my children’s teachers, Michele Levesque, suffers from migraines,” Stoll said. “I kept researching ways – how could I help stop her migraines? That’s when I came up with my recipe for the migraine NH Natural bar. I was shocked when I heard my bar actually stopped her migraines.”

“I have to tell you, I just got my blood work back and my cholesterol and triglycerides are all within normal range,” Levesque said. “I owe this all to Christine’s bars. I firmly believe it’s because I eat one of her NH Naturals a day.”

Each bar varies in ingredients, but are made mostly from whole foods. The migraine bar is made up of seeds, cherries and blueberries. The Alzheimer’s bar is made up of blueberries, dates, cherries and nuts, while the Energy Pro is made up of unsweetened coconut, raisins, blueberries and all-natural mini-chocolate chips. Some of the other ingredients Stoll uses in her recipes are organic virgin coconut oil, chia seed, flax, all-natural dried fruit, oats and all-natural peanut butter, with honey and stevia as the only sweeteners.

“When it comes to baking, Christine is like a mad scientist,” said Cindy Darrah, a Bedford resident. “Somehow, between a cup of this and a swirl of that, she composes the most amazing recipes.”

“Even when I’m baking desserts like carrot cake or rum cake, I’m always swapping out ingredients like sugar for spices. I understand everyone has a right to cheat now and then, but it’s about being healthy,” Stoll said.

Stoll also said that most of her recipes are made from trial and error.

“If a recipe calls for extra egg, I’ll use egg beaters,” Stoll said. “Or I’ll see just how much I can get away with by taking out as much eggs as possible and not ruin the texture.”

There are some ingredients, however, that Stoll chooses not to use.

“Coffee has been clinically proven to reduce your risk for diseases like Alzeimer’s by 60 percent,” Stoll said. “I don’t use coffee in my bars, however, because it prevents other nutrients from entering the body. With my medical background, I’m always researching healthy foods and coming up with new recipes.”

Stoll wakes up early to make her baked goods and bars and then delivers her products around her clients’ schedules.

“After my accident, I wanted to do something to help others. Knowing that my bars are healthy and are making a positive change in people’s lives, that’s the complete circle to me.”

Katelyn Dobbs can be reached at 594-6549 or kdobbs@nashuatelegraph.com.