Desserts
Vegan Dark Chocolate Avocado Beet Cake from Yoga Journal
Recipe by Candice Kumai
Ingredients
Coconut or vegetable oil cooking spray
1 3/4 cups gluten-free 1-to-1 baking flour (e.g., Bob’s Red Mill)
3/4 cup unsweetened dark Dutch-process cocoa powder
1/2 cup almond meal/flour
1 tsp aluminum-free baking powder
1 fully ripe avocado, finely mashed
3/4 cup granulated coconut sugar
1/2 cup finely grated beets (loosely packed)
1/3 cup plus 2 tbsp unrefined coconut oil, melted
1 tsp organic vanilla extract
1 tsp baking soda
1 tbsp apple-cider vinegar
2 tbsp powdered sugar
Instructions
Heat oven to 350°. Cut a round parchment-paper base for the bottom of your 8-inch cake pan. Grease pan with spray; add parchment round to the base.
In a bowl, whisk together flour, cocoa powder, almond meal, and baking powder.
In a second bowl, whisk together avocado, coconut sugar, and beets. Slowly whisk in coconut oil and vanilla extract. Add 1 cup water, and whisk to combine well.
Incorporate the flour mixture into the
wet ingredients until combined.
In a third bowl, combine baking soda
and apple-cider vinegar until mixture fizzes. Fold into cake batter.
Using a rubber spatula, spread cake batter evenly into pan. Bake on the center rack until a toothpick inserted in the middle comes out clean, 22–24 minutes. Once cooled, use a mesh sifter to dust the cake top with powdered sugar.
Source: Vegan Dark Chocolate Avocado Beet Cake from Yoga Journal
Pumpkin Pie Crumb Bars with Salted Shortbread Crust from Red Stick Spice Co
Recipe by Anne Milneck
Ingredients
For the Salted Shortbread Crust:
2 cups all-purpose flour
2/3 cup granulated sugar
1/2 tsp of Fleur de Sel or Kosher Salt
2 sticks cold butter, cut into small pieces
For the Pumpkin Pie Filling:
1/4 cup granulated sugar
1/4 cup light brown sugar
1 1/2 tsp Pumpkin Pie Spice
1/4 tsp salt
1 egg
1 egg yolk
1 tsp Pure Vanilla Extract
1 1/4 cups canned pumpkin
1/3 cup evaporated milk
For the Crumb Topping:
1 1/2 cup quick cooking oats
1/2 cup flour
1 cup packed light brown sugar
1 tsp Pumpkin Pie Spice
1/4 tsp salt
Two sticks unsalted butter, cut into pieces
Instructions
For the Salted Shortbread Crust:
Preheat oven to 350 degrees. In bowl of a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Pour the mixture into a 9X9 square pan and press firmly and evenly in the bottom. Bake 20 minutes or until lightly browned. Remove from the oven and cool completely.
For the Pumpkin Pie Filling:
Preheat oven to 350 degrees. Whisk together all ingredients until completely combined. Pour over cooled crust. Bake for 20 minutes. Remove from oven and top with crumb topping. Continue baking for 10-15 minutes until the topping is golden brown and the center only slightly jiggles. Cool and cut into squares.
For the Crumb Topping:
In a bowl, combine the oats, flour, brown sugar, Pumpkin Pie Spice and salt. Add in the butter, and using your hands, pinch the ingredients to combine. Continue working the crumb topping until it resembles course crumbs. Use as directed above in the second part of the baking process.
Source: Pumpkin Pie Crumb Bars with Salted Shortbread Crust from Red Stick Spice Co
Lemon Sugar Cookies from Bourbon Barrel Foods
This recipe features a regional specialty item available for purchase in our Country Store. If you haven’t ordered the Bourbon Vanilla Sugar from our Country Store, don’t miss out, its delicious and very versatile!
Recipe by Matt Jamie
Ingredients
3 c sifted all purpose flour
1 tsp baking powder
3/4 tsp salt
2 sticks softened and unsalted butter
3.5 oz room temperature sour cream
1 c Bourbon Vanilla Sugar
1 egg
2 tsp finely grated lemon zest
2 TBS lemon juice
confectioners’ sugar
Instructions
Heat oven to 375. Sift together flour, baking powder, and salt in a medium-sized bowl. Place butter and cream cheese in another bowl. Beat on medium with an electric mixer until creamy. Add egg, lemon zest, and lemon juice. In additions of three, add the flour mixture to the butter and cream cheese mixture. Beat on low until combined. Dollop batter about an inch apart. Bake at 375 for 10-12 minutes. Sprinkle with confectioners’ sugar and let cool. Enjoy!
Source: Lemon Sugar Cookies from Bourbon Barrel Foods
Bananas Foster from Verdant Kitchen
If you haven’t ordered the Ginger Syrup from our Country Store, don’t miss out, its delicious and very versatile! *Current CSA shareholders only.
Ingredients
A dab of butter
2 ripe bananas
A splash of Ginger syrup
A splash of Dark rum
Instructions
Melt the butter on the stove, slice the bananas and add to the butter. Over medium heat, pour in the splash of Ginger syrup and the splash of Dark rum. (Careful with the flame if you are using gas heat) Simmer and stir until the syrup reduces and the bananas caramelize. Enjoy on pancakes or with a scoop of vanilla ice cream!
Source: Bananas Foster from Verdant Kitchen
Buttermilk Blackberry Dreamsicles from Southern Living
Ingredients
1 1/2 cups fresh blackberries
6 tablespoons frozen orange juice concentrate, thawed
1 1/2 cups whole buttermilk
1 (8-oz.) container sour cream
1/3 cup honey
8 wooden craft sticks
Instructions
- Process first 2 ingredients in a food processor or blender until smooth. Whisk together buttermilk and next 2 ingredients.
- Pour mixtures alternately into 8 (4-oz.) ice pop molds or paper cups. Swirl mixtures gently, and insert wooden craft sticks. Freeze 8 hours or until completely frozen.
Source: Buttermilk Blackberry Dreamsicles from Southern Living