In a 12-ounce mug, whisk together dry ingredients.
Add milk and oil and add to the dry ingredients. Stir until smooth and there are no lumps. Top with chopped chocolate.
Place mug in microwave and cook for 1 minute. Continue to cook in 10 second increments until cake has set. Allow cake to cool for 5-10 minutes before eating.
Bananas and chocolate are a classic combination for good reason. They simply taste better together! Try this banana-chocolate crumb cake with fair trade ingredients for a dish that tastes as good as it is for people the people and the planet.
Preheat oven to 350°F. Grease a 9 by 9 inch baking pan and line with parchment paper. In a small bowl combine the crumb topping ingredients until well mixed. Set aside.
In a large bowl combine remaining flour, baking powder, nutmeg, and salt. In a separate bowl, cream together remaining brown sugar, and cane sugar until well blended. Beat in eggs, one at a time until incorporated. Stir in bananas, and vanilla.
Add half of the dry ingredients into the wet mixture. Stir gently to combine. Add half the buttermilk and stir gently to combine. Repeat with remaining dry ingredients and buttermilk.
Fold chocolate chips into the batter. Pour batter into the prepared baking pan and top with crumb mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes before removing from pan.
This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔
Pear Almond Toffee Cake
This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔
¾cupbutter room temperature, plus 1 tablespoon for greasing the pan
1cupsugar
1cupwhole milk Greek yogurtroom temperature
1teaspoonbourbon vanilla extract
2eggsroom temperature
2cupsBob's Red Mill almond flour
¾cupBob's Red Mill unbleached white all-purpose flour
1teaspoonBob's Red Mill baking powder
½teaspoonBob's Red Mill baking soda
½teaspoonground cardamom
½teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonsalt
2medium D'Anjou pears
2tablespoonscoarse turbinado sugar
Rum Toffee Sauce
¾cuppacked dark brown sugar
¼cupwater
4tablespoonsunsalted buttercubed
¼cupheavy creamroom temperature
1teaspoonrum
½teaspoonvanilla extract
¼teaspoonsalt
Method
Preheat the oven to 350°F. Butter a 9-inch springform pan and line the base with parchment paper. Set aside.
In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and airy, about three minutes. In a separate medium-sized bowl, whisk dry ingredients together. Set aside.
Stop the mixer and, using a spatula, scrape down the sides of the mixing bowl. Turn the mixer to medium low and add yogurt and vanilla extract; then add eggs one at a time, beating well after each addition.
Turn the mixture to low and then slowly add the dry ingredients, taking care to not overmix.
Using an offset spatula, evenly spread the batter into the prepared cake pan.
Clean and peel the pears. Slice the pears ¼-inch thick and arrange on top of the cake in a concentric circle, overlapping them a bit. Sprinkle with turbinado sugar.
Bake for 55-65 minutes, or until a skewer comes out clean and the top of the cake springs back to the touch. Remove from the oven and let cool in the pan for about 10 minutes. Remove the sides of the springform pan and let cool completely.
While the cake is baking, make the rum toffee sauce. Place the brown sugar and water in a medium saucepan set over medium-high heat, whisking until the sugar crystals dissolve. Once the mixture has reached a rolling boil, add butter and cream. Return to a boil while whisking constantly for at least four minutes.
Remove from heat and stir in the rum, vanilla, and salt. Set aside to cool to room temperature.
Serve the cake while still slightly warm and drizzle the toffee sauce on it immediately before serving.
This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.
Cinnamon Apple Chunk Cake
Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious!
Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
Bake 40-45 minutes or until a tester inserted in the center comes out clean.
Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
Thanks to Christine Waltermyer, The Natural Kitchen Cooking School & MUSH Overnight Oats!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
What’s one of your favorite Easter desserts? One of ours is carrot cake! However, we like to make it with a fun, healthy twist – including MUSH Overnight Oats!
Why add MUSH Overnight Oats? It gives a moist, flavorful texture to the cake while adding even more health benefits! All grains including oats contain phytic acid, which binds to nutrients and makes them harder to absorb. Soaking oats breaks down this acid and helps increase the absorption of nutrients, like zinc, iron, calcium and magnesium. Since carrots are loaded with vitamins and minerals, such as calcium, adding MUSH can even help absorb it!
We’re not saying that you have to add them to your carrot cake – you can just eat these overnight oats straight out of the container with a spoon. Or add them to your morning smoothie. The possibilities are endless – go try all of their flavors!
Keep scrolling to learn how to make this Dairy Free Carrot Cake with MUSH Overnight Oats thanks to Christine Waltermyer and the Natural Kitchen Cooking School. All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.
8oz.Kite Hill cream cheeseor other cream cheese of your choice
1teaspoonvanilla extract
2cupspowdered sugar
1cupmonkfruit sweetener(or 1 more cup of powdered sugar)
DECORATION
Shredded coconut
Edible flowers
Instructions
Preheat the oven to 350 degrees F. In a large bowl, combine all of the dry ingredients.
In a separate bowl, combine all of the wet ingredients. Combine the wet and dry ingredients together. Fold in the MUSH overnight oats, carrots and walnuts.
Divide the batter between two lightly oiled 8-inch cake pans lined with parchment paper on the bottoms. Bake at 350 degrees F. for 35 minutes, or when the cakes spring back to the touch in the center. Check them after 30 minutes to avoid overbaking.
While the cakes are baking, prepare the frosting. Place all of the frosting ingredients in a food processor or stand mixer. Blend until smooth.
Remove finished cakes from the oven. Use a wet knife to loosen the sides of the cakes. Carefully flip the cakes onto cake cardboards or directly on cooling racks to cool. Once completely cool, frost the top of one cake. Place the other cake on top. Frost the top and sides of the cake.
Decorate with shredded coconut pressed into the sides of the cake and around the top in a circle. Add edible flowers for a pretty touch.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Triple Layer Carob Cake
Makes One 2-Layer Cake
This paleo cake is refined sugar-free, grain-free and decadent!
Ingredients
Frosting:
¼ cup maple syrup (+ a little extra if needed after it chills, to achieve the right consistency)
½ cup carob powder
½ cup refined coconut oil
½ cup almond butter (I used sprouted almond butter)
Cake (Dry Ingredients):
2 cup Bob’s Red Mill Paleo Flour
½ cup carob powder
1 teaspoon baking soda
¼ teaspoon sea salt
½ teaspoon cinnamon
Cake (Wet Ingredients):
4 pastured eggs
½ cup avocado oil
1 teaspoon vanilla extract
½ cup pure maple syrup
For Presentation: Optional raspberry sauce (recipe below), fresh mint, flaked sea salt
Method
To make the frosting:
In a bowl, mix together all of the ingredients and stir well until smooth. Refrigerate while you make the cake. You may need to a little more maple syrup later after chilling the frosting, to achieve a smooth, spreadable consistency. If you want extra frosting for decorating, you can double this recipe.
To make the cake:
1. Preheat the oven to 325 degrees F. Lightly grease two 8-inch cake pans with avocado oil. You can place a circle of parchment paper on the bottom of each one if you like, to make releasing the cakes a little easier.
2. In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and stir well to combine. Evenly divide the batter between two cake pans. Bake for 20 to 25 minutes, or just until set on top.
3. Remove the frosting from the refrigerator to come to room temperature.
4. Remove the cakes from the oven and set aside to cool. When cool to the touch you can invert the cakes, releasing them from the pans, onto plates lined with parchment paper. Flip one cake onto a cake plate.
5. Stir the frosting to help it soften. If needed, add a little more maple syrup to achieve the right spreadable consistency.
6. Cover the top of the cake with frosting. Place the other layer on top. Frost the top and sides of the cake with the frosting. Clean any crumbs from the plate.
7. To serve, when plating each slice drizzle with optional raspberry sauce, sprinkle with flaked sea salt and place a mint sprig on the side.
Optional Raspberry Sauce Recipe
Ingredients:
1 10-ounce bag frozen raspberries
2 to 3 tablespoons maple syrup
Equipment: plastic squirt bottle with nozzle
Method:
Place the raspberries and maple syrup in a small saucepan. Heat over medium heat until almost boiling. Cover and cook on medium-low heat for 5 minutes. Remove from heat and cool. Place in a blender and blend until smooth. Strain through a fine-mesh strainer. Using a funnel, pour into the squirt bottle. Use to make a zigzag design on each piece of cake when served.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
On sale this week (8/5-8/11): Organic Lemons 5 for $5!
Your perfect dessert is right here! Made with fresh blueberries and lemons, this light and tasty loaf cake will be the “talk of the dessert table.” We’ve made this recipe to be gluten free, dairy free, nut free, and soy free too!
Bonus- Garden of Life’s Unflavored Collagen is on BOGO! Buy one, get one free while supplies last!
Ingredients
½ Cup Granulated Sugar
½ Cup Dark or Light Brown Sugar
1 Egg + 1 Egg White
½ Cup Melted Coconut Oil
¾ Cup Unsweetened Applesauce
1 ½ Cup Gluten Free Flour or All-Purpose Flour (preferably Bob’s 1-to-1 GF flour)
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
Pinch Salt
½ Cup Milk; any plant based or whole milk
½ Cup Fresh Blueberries
Zest 1 Lemon
3 Tablespoons Lemon Juice
2 Teaspoons Vanilla
2 Scoops Garden of Life Unflavored Collagen Peptides (BOGO for a limited time!)
Method
1. Beat together sugars and eggs. Add in oil and applesauce.
2. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. Add in milk, lemon zest, lemon juice, & vanilla to the egg/sugar mixture. Stir to combine.
4. Add in dry ingredients & mix until fully incorporated.
5. Fold in fresh blueberries.
6. Grease and line a loaf pan (8”x4”) with parchment paper.
7. Pour in batter and smooth out evenly.
8. Bake @ 350 degrees F for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.
9. Cool completely before slicing.
10. Enjoy!
Before you enjoy your perfect lemon blueberry loaf cake, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
