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Zucchini Walnut Bread

Zucchini Bread reminds me of my college graduation.  A few days before the graduation ceremony, my best friend Christine and I got together and made a lot of zucchini bread.  If I can remember correctly, we made six loaves of the bread.  Although it was a really fun afternoon, chopping up all the zucchini did get a little bit boring after a while.  I still don’t know why we made so much, but I was glad we had some leftover loaves because it was super delicious.  My family and I celebrated my graduation at Hilton Head Island after the ceremony, and we managed to save one loaf of the zucchini bread for the trip.  With so many relatives in town, the bread did not last long at all.  To this day, zucchini bread is one of my favorite breakfast treats.  I hope you enjoy this Lillabee version of the bread, and I hope you have fun making your own zucchini bread memories.  Happy Baking!

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 1 Cup Shredded Zucchini, packed (about 1 large zucchini)
  • 2 Eggs
  • ¼ cup Flaxseed Meal
  • 2/3 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • 3/4 Cup Chopped Walnuts (optional; can substitute dried fruit or other types of nuts)

Prep:  

Spray a large loaf pan with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.

Make:

Mix the spices with the Lillabee flour mixture in a separate bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  Cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Fold in the flaxseed meal, shredded zucchini and chopped walnuts at the end with the spatula.  Pour the batter into the prepared loaf pan and smooth out the top with the spatula.  You can also sprinkle the top of bread loaf with additional walnuts if interested.  

Bake:

Bake the Zucchini Walnut Bread at 325 degree F for about 50 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the bread rest in the pan for about 5 minutes on the counter after baking before removing the bread from the tin.  Enjoy!! 

**This recipe can be made into Zucchini Walnut Muffins as well; just prepare a muffin tin and bake about 18-20 minutes at 325 degrees instead.

Lemon Poppy Seed Pancakes (Vegan)

Lemon Poppy Seed bread is one of my favorite breakfast treats.  I love the flavor combination, and I always have the ingredients on hand.  Although I am big fan of sweet breakfast breads, this lemon poppy seed recipe is a direct result of the huge craving for pancakes that I had the other morning.  I didn’t feel like making my normal pancakes (pumpkin of course), and instead I decided to try a new flavor combination.  The pancakes turned out great, and they looked quite cute on my plate. 

This flavor combination typically reminds me of the summer, however, it can be made all year round.  I hope you have fun making these yummy pancakes too! Enjoy!

  • 1 cup Lillabee Pancake Mix
  • 1 ½ tsp poppy seeds
  • 2 tsp sugar
  • 2 Tbls lemon juice
  • 1 Tbls canola oil
  • zest of 1 lemon
  • 2/3 cup milk (cow, rice, almond etc.)
  • agave nectar for serving

Prep:

 Heat a large skillet over medium heat and brush it with oil.

Make:

In a large bowl, whisk together the pancake mix, poppy seeds, sugar and lemon zest.  Add the milk, lemon juice and oil to the dry mixture and whisk to combine.  Batter should be smooth after mixing.

Form each pancake by dropping 1/3 cup of batter onto the skillet.  Cook until golden on the bottom and then flip the pancake for a few more minutes.  Repeat with the remaining batter.  This recipe should make about 4 large pancakes. Serve pancakes with agave nectar and/or vanilla sugar.  Enjoy!

Peach Coconut Cake

Is there anything more delicious that a perfectly ripe Colorado peach? Well, not really. But this time of year, peaches are not easy to come by. Don’t fret, summer will be here before we know it and in the meantime we can savor the delectable flavor combination of peaches and coconut. This recipe is a favorite in our home and among shoppers we meet when we offer samples in the stores. The flavor combo is so yummy and all you have to do is simply stir in a few ingredients before you bake.  It’s like a little bite of tropical sunshine. A perfect thing to enjoy on a cold winter day. You could also make these yummy treats as cupcakes, muffins, or a teabread (in a loaf pan).
 
Lillabee Peach Coconut Cake:
PREP: Peaches*: We use frozen organic peaches. Let 1- 1 1/2 cups of frozen peaches defrost, while straining. Once defrosted, chop finely and measure out 1/2 cup (you could use any left over peaches in your frosting… Just puree in a blender or food processor and mix into frosting. I will post our recipe for dairy free vanilla “butter cream” below). Strain chopped peaches again while preparing the cake mix. *You could substitute canned peaches. We love MMLocal’s western slope peaches. You will need to strain the juice as directed for frozen peaches. Coconut: We use 1/4 – 1/3 cup organic shredded coconut and toss it with 1 Tbsp of powdered sugar or honey to sweeten (or you could buy already sweetened shredded coconut). 
MAKE: Follow the directions on the back of the Lillabee Yellow Cake Mix, then simply stir in 1/2 c. defrosted chopped peaches and 1/4 c sweetened coconut. 
BAKE: Bake as directed, but be sure to check your cake by inserting a toothpick in the center. When the toothpick comes out clean, your cake is done. Because of the extra moisture from the peaches it will likely take a few minutes longer than directed on the box. NOTE: one box of Lillabee Yellow Cake Mix makes a single 8″ or 9″ cake. If you want a two layer cake, you will need to double this recipe.

Lillabee Peach “Butter Cream” Frosting: 
For Peach “Butter Cream” Frosting, follow the directions for Lillabee Vanilla Butter Cream Frosting, then add peach puree to taste, approximately 3-6 tablespoons. Note, you will need to increase the amount of powdered sugar to offset the additional liquid from the peaches. Do this 1/4 cup at a time until you reach your desired consistency. If your frosting gets too thick, add a splash of milk/milk substitute.

Whole Foods + Lillabee = Pumpkin Pecan Mini Muffin Tops

Hands down, our best supporters to date have been the fine folks at Whole Foods. From the Rocky Mountain Regional office to the store team members, they rock! Especially our friends at the Pearl Street store. From gorgeous end caps to the 4×4 foot poster of our family that was featured in their local vendor profiles, we are forever grateful for all that Whole Foods has done to help our little Lillabee.

I have recently had the pleasure of collaborating with Dana Villiers, the Cooking Coach for the Pearl Street Whole Foods store for some of their in house cooking classes. Dana is awesome! In addition to her work in the Pearl St store, she also contributes recipes and blog entries to Cooking Boulder, a wonderful online recipe resource. She has so much passion for her work and she is incredibly creative. When I asked her why she is so excited about her job, she told me this: 

“My goal is to share my passion and love affair with food with our community.  I want to help people feel at home in their own kitchens and learn whatever I can about food. Cooking Boulder is a community based recipe share website for the home cook.”

I am so honored that she would include Lillabee, but I wondered why she loves baking with Lillabee, even though she doesn’t have food allergies. She said: “I don’t have to eat Allergy-Free, I am one of the lucky ones. Lillabee is the only gluten free product I have ever tried that fools and satisfies everyone”. Wow! What a complement! Thanks, Dana!

Last week, Dana created this recipe from a box of Lillabee Anytime Muffin Mix. Here’s what she wanted to share about her inspiration for the recipe…

“I had donut holes on my mind and wanted to make a bite size snack that would amaze people.  I took the Lillabee Pumpkin Pecan Tea Bread recipe using the Anytime Muffin Mix , rolled them into balls then into cinnamon sugar mix.  Not quite donut holes, more like mini muffin tops.  They were good enough to eat for dessert, and the satisfaction of turning people on to something new never gets old!”

Thanks so much, Dana! I’m looking forward to creating something very special for Valentine’s day to share on the Cooking Boulder website. Stay tuned Lillafans!!

Also, check out this post on Cooking Boulder for Lillabee Gingerbread Cake with MMLocal Pear Compote.

 

Caribben Cake

The Caribbean Cake is one of the most popular Lillabee treats among the Whole Foods Market crowd.  We frequently will make this cake when we demo our yellow cake mix at WFM because everyone absolutely loves it.  I agree, as this cake is simply delicious!  The tropical flavors pair so well that it is completely irresistible; I can’t help but snag my own samples when I demo it.   I’ve finally posted the recipe so that you can make your own Caribbean Cake at home.  Enjoy and Happy Baking! 

  •  Lillabee Yellow Cake Mix
  • 3/4 Cup Milk
  • 1 tsp Vanilla
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1/4 Cup + 2 Tbls Margarine or Butter at room temperature
  • 2 large eggs at room temperature
  • 1/3 Cup shredded Coconut, plus more for decoration
  • 1/3 Cup shredded fresh Mango (I buy the frozen mango and then puree it in a food processor)
  • Zest of 1 Lime

Prep: Place rack in center of the oven and preheat the oven to 325 degrees F.  Lightly grease cake pan or cupcake tins.

Make: Combine milk, vanilla, and lemon juice or vinegar and set aside.

Beat butter or margarine with hand-held or standing mixer until smooth.  Pour contents of bag marked sugar and increase mixer speed to medium.  Add eggs, one at a time, beating each for 20 seconds.

Reduce mixer speed to low and pour in contents of second bag alternating with the milk mixture.  Mix until smooth.  Slowly fold in the coconut and mango with a spatula until fully incorporated.  Finally, fold in the lime zest.  Pour batter evenly into the prepared cake pan, or cupcake tins.

Bake: Bake cake for about 35-40 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.  If making cupcakes, bake for about 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean.  Let the cake cool 5 minutes in the pan before transferring to a serving plate.

Top this cake with the  Lillabee gf/df “butter cream” frosting recipe and sprinkle more shredded coconut on top for decoration.  Another idea is to substitute the vanilla extract in the Lillabee gf/df “butter cream” frosting recipe for coconut extract.  Enjoy!