Prep 30 m
Cook 45 m
Ready In 1 h 25 m
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
- Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
- Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
- Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
BEST EVER REAL ORGANIC CHOCOLATE CAKE
The old-fashioned Birthday Cake. All you need to add is the special lighting and music. Remember when some real cool Mom’s would hide money inside the cake? Now that was a party cake to remember!
3/4 cup Organic Butter, softened
1 2/3 cup Organic Sugar
1 tsp Vanilla
2 cups All-purpose flour or Organic Spelt
2/3 cup Organic Cocoa
1 1/4 tsp Baking soda
1 tsp Salt
1/4 tsp Baking powder
1 1/3 cup Water
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2 inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high-speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended.Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Butter Cream Icing. 8 to 10 servings. Rich Buttercream Chocolate Icing
BEST EVER BUTTERCREAM ICING
6 tbsp Butter
2 2/3 cup Powdered Icing sugar
1/2 cup Organic Cocoa
1/3 cup Milk
1 tsp Vanilla extract
Sift the Icing Sugar and Cocoa into a large bowl, and add all remaining ingredients. Mix on high, until all is smooth and creamy. Spread on well-cooled prepared cake.
Make and share this Jambalaya for the Crock Pot recipe from Food.com.
- 2 cups all-purpose flour
- 2 cups rolled oats
- 2 cups sugar
- 1 cup desiccated coconut
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons Lyle’s Golden Syrup
- 3/4 teaspoon baking soda
- 1/4 cup boiling water
Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn’t crumble). Flatten cookies slightly with the heel of your hand.
Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.
Source: Anzac Biscuits
Blueberry Muffins w/Crumb Topping
Makes 6 giant muffins that are, quite simply, da bomb!
- 1 1/2 cups flour (best with 1/2 whole wheat and 1/2 unbleached white)
- 3/4 cup Sucanat, or other organic granulated sugar
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/3 cup applesauce, or vegetable oil
- 1 Flax Egg (see recipe below)
- 1/3 cup non-dairy milk (plus extra milk or OJ as needed)
- 1 cup Blueberries, fresh or (defrosted) frozen
For the Crumb Topping:
- 1/4 cup organic granulated sugar
- 1/8 cup (over full) whole-wheat flour
- 1 Tablespoon non-dairy butter
- 3/4 teaspoon Cinnamon
For the Flax Eggs:
- 1/3 cup flax seeds
- 1 cup water
1. To make the flax eggs: Grind flax seeds in a blender or food processor. Slowly add water and blend until it produces a gooey mixture. This makes 6 flax “eggs”. Refrigerate unused flax eggs in refrigerator for up to 6 days. (Be sure to clean out blender immediately!)
2. Preheat oven to 400 degrees. Grease 6 large muffin cups.
3. Combine flour, sugar, salt and baking powder. Pour the applesauce (or vegetable oil) into a 1 cup measuring cup, then add the flax egg (1 egg = 3 Tbsp. flax goo) and enough milk to fill the measuring cup. Add to dry ingredients and mix well. If batter is too dry, add more milk or some OJ to moisten. Fold in blueberries, then place the batter into the greased muffin tin.
4. To make crumb topping: Mix the sugar, flour, non-dairy butter and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.
5. Bake 15-20 minutes, until the topping and the tops of the muffins are golden. Allow to cool briefly on a wire rack before removing from muffin pan.