Aimee Follette wouldn’t let celiac disease stop her from enjoying a delicious meal, so she figured dietary requirements shouldn’t stop others, either. The founder and chef of Sun In Bloom uses organic, vegan, and gluten-free ingredients to overcome food issues and create culinary bliss, and crafts made-from-scratch dishes that pack a healthy punch and a whirlwind of flavors. Diners at Aimee’s upbeat Park Slope spot can jumpstart the day with a stack of gluten-free pancakes, which come glazed with caramelized bananas and maple syrup. They can also seek refuge from the cold in a steaming bowl of chia-seed almond-milk porridge with spiced walnuts, a dish with enough omega-3s, antioxidants, and fiber to make a multivitamin write a poem called “On Inadequacy.” Lunch and dinner items such as the marinated tempeh reuben or the bulging, veggie-packed bloom burger make diners forget all about meat. Inside of the kitchen, which is certified by the International Kosher Council, bakers create gluten- and dairy-free desserts such as the banana cake, a three-layer tower cemented by an oozing blanket of chocolate ganache and topped with a cloud of vanilla frosting. Beverages such as pressed juices, fair trade coffee, and organic smoothies deliver Sun In Bloom’s philosophy in liquid form.