COCONUT CREAM CAKE

COCONUT CREAM CAKE

8-inch square-baking pan lined with parchment paper

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

Cake

1/3-cup ground flaxseed

1/3-cup agave nectar

1 1/3-cup coconut milk

1/4-cup coconut oil

2-teaspoons vanilla

2-tablespoon white vinegar

2-cups whole-wheat flour

2-teaspoons baking powder

1/8-teaspoon salt

Coconut Cream

2 boxes of silken tofu

1/4-cup coconut oil

2/3-cup agave nectar

2/3-cup of coconut milk

optional:  toasted coconut flakes

Cake

In a standing mixing bowl mix together the flaxseed, agave, milk, oil, and vanilla.  Mix vinegar in just before adding the dry ingredients.   

In another bowl whisk together the flour, baking powder, and salt. 

Add the dry to the wet and mix until uniform. 

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean. 

Coconut Cream

Blenderize all ingredients. 

Cool cake then remove cake from pan.

Cut cake in half by placing two toothpicks on each side at the half way mark.  With a saw tooth blade knife, cut cake in half using the toothpicks as guides. 

Place bottom half back in the pan. 

Cover with half the coconut cream. 

Place the other half back in the pan with the cut side up. 

Cover with remaining coconut cream. 

Refrigerate for two hours or more to let the cream soak into the cake. 

Before serving, sprinkle top with toasted coconut. 

CHOCOLATE CREAM CAKE

CHOCOLATE CREAM CAKE

8-inch square-baking pan lined with parchment paper

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 12 servings

Cake

½-cup canola oil

1-cup agave nectar

1 1/3-cups water

1/3-cup ground flaxseed

 2-teaspoons vanilla

2-tablespoons white vinegar

1/2-teaspoon salt

2½-cups whole wheat-pastry flour

2-teaspoons baking powder

1½-teaspoons baking soda

Chocolate Cream

2 boxes of silken tofu

1/4-cup coconut oil

2/3-cup agave nectar

1/2-cup cocoa

1/2-cup melted chocolate chips

In a standing mixing bowl mix together the oil, agave, water, flaxseed, and vanilla. 

Mix vinegar in just before adding the dry ingredients.   

In another bowl whisk together the salt, flour, baking powder, and baking soda. 

Add the dry to the wet.  Mix until uniform.

Pour baking pan.  Bake at 350 degrees for 45 minutes until toothpick comes out clean.

Chocolate Cream

2 boxes of silken tofu

1/4-cup coconut oil

2/3-cup agave nectar

1/2-cup cocoa

1/2-cup melted chocolate chips

Place chocolate chips in a small bowl.  Zap in a microwave for 1 minute.  Repeat if needed. 

Blenderize all ingredients. 

Cut cake in half by placing two toothpicks on each side at the half way mark.  With a saw tooth blade knife, cut cake in half using the toothpicks as guides. 

Place bottom half back in the pan. 

Cover with half the vanilla cream and sliced bananas.  

Place the other half back in the pan with the cut side up. 

Cover with remaining vanilla cream. 

Refrigerate for two hours or more to let the cream soak into the cake. 

                       BREAKER CRANBERRY ORANGE COOKIES

Oil a baking sheet                                      

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 24 servings

6-cups rolled oats or quick oats

1-cup whole-wheat flour

1-cup almonds, smashed                    

1-cup sunflower seeds           

1/2-cup pumpkin seeds

1/2-cup ground flaxseed

¼-cup sesame seeds

1-teaspoon salt

1/2-cup coconut oil

½-cup agave nectar

zest and juice of two oranges

1-cup water

1-cup dried cranberries

In the standing mixing bowl, combine all the dry ingredients. 

Add the oil and mix until oats are evenly coated. 

Add the agave.

Add the orange zest, orange juice, water, and mix until uniform.

Spread out the mixture on a baking sheet.  Roll over the dough with a rolling pin. 

Bake at 350 degrees for 35 minutes or until golden. 

Cool and then break into pieces.  

Store the cookies in a plastic bag in the refrigerator or freezer. 

BANANA CREAM CAKE

BANANA CREAM CAKE

8-inch square-baking pan lined with parchment paper

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

Cake

2-cups very ripe bananas (about 4 bananas)

½-cup agave nectar

1-teaspoon vanilla

1/3-cup ground flaxseed

¼-cup coconut oil

1/3-cup water

2-tablespoons vinegar

2-cups whole-wheat pastry flour

¼-teaspoon salt

2-teaspoons baking powder

1½-teaspoon baking soda

In a standing mixing bowl, mix together the bananas, agave, vanilla, flaxseed, and oil. Mix vinegar in just before adding the dry ingredients.   

Whisk together the flour, baking soda, baking powder,and salt. 

Add and mix in the vinegar to the wet ingredients.

Add the dry to the wet and mix until uniform. 

Pour batter into pan. 

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean. 

Vanilla Cream

2 boxes of silken tofu

1/4-cup coconut oil

2/3-cup agave nectar

1/2-almond milk

2-teaspoons vanilla

2 ripe sliced bananas

optional:  decorate with dry banana slices

Cool cake before adding Vanilla Cream.

Remove cake from pan.

Cut cake in half by placing two toothpicks on each side at the half way mark.  With a saw tooth blade knife, cut cake in half using the toothpicks as guides. 

Place bottom half back in the pan. 

Cover with half the vanilla cream and sliced bananas.   

Place the other half back in the pan with the cut side up. 

Cover with remaining vanilla cream. 

Refrigerate for two hours or more to let the cream soak into the cake. 

Before serving, decorate with dry bananas.