vegan directions
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Lillabee Vegan Mango Blueberry Bourbon Cobbler

  • 1 box of Lillabee Classic Yellow Cake Mix
  • 1 1/2 cup Blueberries
  • 1 cup Mangoes 
  • 8 Tb (1 stick) Butter / Non-hydrogenated Margarine 
  • 2 Tb Bourbon 
  • 1/2 tsp cinnamon 

Preheat oven to 375

Grease a 9″ round baking pan or pie plate and set aside.

Wash blueberries, slice mango and put fruit in a medium bowl. Measure 1/4 c sugar out of the Lillabee sugar bag and add to fruit along with 1 Tb of flour from the Lillabee flour bag and 2 Tb of bourbon. Let stand while you make the cobbler dough.

In a separate bowl, combine 3/4 cup of milk /non-dairy milk (rice,soy,almond,etc) with 1 tsp vanilla and 2 tsp apple cider vinegar or lemon juice.

In a third bowl, empty the remaining contents of the Lillabee flour mixture along with 2 Tb of sugar from the Lillabee sugar bag. Discard the rest of the sugar. Work 8 Tb butter/ margarine into the dry ingredients with your hands until you have pea sized crumbs. Then pour liquid ingredients over top and work in by hand or with spatula until combined, but lumpy. Do not over mix. This mixture should look like wet biscuit dough.

Pour fruit mixture into the bottom of greased pan, spoon cobbler dough on tip of fruit in 6-8 large lumps.

Put in oven and bake for 30-40 minutes or until fruit is bubbling and cobbler dough is golden brown.

Oh, a little ice cream or rice dream is always a welcome addition to this tasty dessert.

Happy Baking!

Lillabee Ancho-Pecan Brownies

Recipe and photo by Chef Christopher Cina

  • 1 Box Lillabee Fudgy Brownie Mix
  • 1/3 cup butter or margarine (We use Earth Balance Soy Free Buttery Spread)
  • 3 tsp ancho chili powder (usually found in the grocery store with the ethnic foods)
  • 2 tsp gf vanilla extract
  • 2 large eggs at room temp (Lillatip: if your eggs are cold submerge in warm water for 3 min)
  • 1/2 cup chopped pecans to stir into batter
  • 1/4 cup very finely chopped pecans to top brownies

Follow the directions on back of box. Add ancho chili powder to the butter, vanilla and eggs. Stir in 1/2 cup pecans at the end. Top with finely chopped pecans just before putting into the oven.

Follow baking directions on back of box. Keep in mind that all ovens are slightly different. To ensure the perfect outcome, test with a toothpick inserted 2 inches from the edge at 25 min, then again every 5 minutes until toothpick comes out mostly clean. Brownies are always better a little better when underdone to make sure they stay fudgy.

A huge thank you to Chef Cina for this delicious recipe! Happy Baking!