Nothing like the holiday season to get us all in the baking spirit! We’ve put together 3 organic recipes all with dry ingredients you can find right here at Dollars & Cents Willowbrook, Langley in our new grocery aisle.
Classic Coconut Cake with Frosting
INGREDIENTS
Batter
- 5 eggs
- 1 cup unsalted butter
- 1 cup whole milk
- 3 cups sifted cake flour
- 1 tbsp Everland Baking Powder
- ½ tsp Everland Sea Salt
- 2 cups Sweetcane Organic Sugar
- 1 tbsp Everland pure vanilla extract
Frosting
- 1 Everland Organic Large Coconut Flakes
- 3 egg whites
- 2 cups Sweetcane Organic Coconut Sugar
- ¼ tsp cream of tartar
- ¾ cup water
- ¼ tsp Everland Sea Salt
- 2 tsp Everland Pure Vanilla ExtractDIRECTIONS
Servings: 16 / Prep Time: 1 hr 15 minutes
- Prepare batter first. Let eggs, butter and milk stand at room temperature for 30 minutes. Preheat oven to 350 ° F. In a medium bowl combine flour, baking powder, and salt. Butter three 8 x 8 x 2” square or three 8×1½” round cake pans; line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.
- In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 tbsp vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add flour mixture and milk to butter mixture, beating on low after each addition until just combined.
- Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.
- To make frosting: Let egg whites stand at room temperature 30 minutes. In medium saucepan combine 2 cups sugar, cream of tartar, and water. Cook and stir over low heat until sugar is dissolved. Cover, bring to boiling; boil 2 minutes. Remove cover and let simmer at 240 ° F for 5–10 minutes.
- Meanwhile, in large mixing bowl beat egg whites with electric mixer on medium to high until frothy. Add ¼ tsp salt and beat just until stiff peaks begin to form.
- With the mixer running on low, slowly pour in hot syrup. Beat in the 2 tsp vanilla. Increase speed to medium-high; beat until light and fluffy and a dollop of whites lifted off the beater holds its shape (3 to 4 minutes).
- On a serving plate or stand arrange first cake layer on 2-inch-wide strips of waxed paper. Spread top of each layer with frosting, then sprinkle generously with shredded coconut. When cake is completely frosted heap with additional coconut, pressing gently with your fingers to bed the coconut.
- With a broad knife or spatula gently lift base of cake and slide waxed paper free. Repeat on all sides of cake.
Organic Oats & Banana Cookies
INGREDIENTS
- 1 large banana, mashed (½ cup)
- ½ cup Everland Organic Crunchy Peanut Butter
- ½ cup Everland Raw Honey
- 1 tsp Everland Pure Vanilla
- 1 cup Everland Organic rolled oats
- ½ cup Everland Whole Wheat Flour
- ¼ cup non-fat dry milk powder
- 2 tsp ground cinnamon
- ¼ tsp Everland Baking Soda
- ⅔ cup Everland Organic Cranberries
DIRECTIONS
Servings: 20 cookies
- Preheat oven to 350 °F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in cranberries.
- Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly.
- Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned. Transfer to wire racks to cool completely.
Blueberry Oatmeal Pancakes
INGREDIENTS
- 1 tablespoon freshly ground flaxseed meal
- 3 tablespoons warm water
- ½ cup Everland brown flour
- ½ cup Everland quick cooking oats
- 1 tablespoon Sweetcane agave nectar
- 1 teaspoon Everland baking powder
- ½ teaspoon Everland baking soda
- ½ teaspoon salt
- 1 teaspoon lemon juice
- about ¾ cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon Everland organic coconut oil, melted
- about 1 cup blueberries
- Everland maple syrup, to serve
DIRECTIONS
Servings: 8 / Yield: 16 pancakes / Prep Time: 25 minutes
- Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey.
- In a measuring cup, add 1 teaspoon lemon juice then top off with almond milk to make ¾ cup. Stir and set aside until curdled.
- In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
- Heat a lightly oiled skillet over medium heat. Spoon pancake batter on, about ¼ cup per pancake, and place about 5-7 blueberries on top. Cook until bubbles form and burst on the surface. Flip with a spatula and press down to cook evenly. Cook about 3 more minutes, or until cooked through. Serve with maple syrup.
All recipes courtesy of Everland Natural Foods.
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