Baked goods & Sweets

CHICKPEA BLONDIES WITH AVOCADO CHOCOLATE FROSTING

1 apple, peeled and cored

1/4 cup nut mylk

1 can garbanzo beans, drained

1/2 cup almond butter

1/2 cup rolled oats

1/2 cup Big Tree Farms Vanilla Coconut Sugar

5 dates, pitted

1 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp vanilla extract

Chocolate Mousse:

1 large ripe avocado, pitted and scooped

2 tbsp cocoa powder

1/2 cup melted dark chocolate chips

2 tbsp Big Tree Farms Coconut Nectar

scoop of coconut oil for pan

  • First up, prep the blondies. Add the apple and nut mylk to the food processor, process until smooth.

  • Throw the rest of the blondie ingredients into food processor and blend till thick and smooth.

  • Coat 9x9 baking pan with coconut oil, add blondie batter evenly across, bake on 350° for 40-50min.

  • Clean the food processor.

  • As the blondies bake, grab a small sauce pan and over low heat and melt chocolate chips. 

  • Once melted, combine into cleaned food processor with coconut nectar, cocoa powder, and avocado. Blend til you get a nice chocolate whipped mousse! 

  • After 40-50 minutes, remove and let blondies cool. Top blondies with chocolate mousse and enjoy!

2 cups flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
2 cups blueberries (frozen or fresh)
½ cup butter or coconut oil, soft
1 cup Big Tree Farms Brown Coconut Sugar
2 eggs
1 cup milk
Grated zest of one lemon 

 

  • Preheat oven 400

  • Coat 24 mini muffin pan with spray or liners.

  • Mix flour, baking powder, salt, and cinnamon in medium bowl. Stir in blueberries.

  • In a separate bowl combine butter/oil and sugar. Add eggs, milk, lemon zest.

  • Blend both mixes together until just combined.

  • Spoon into muffin pan.

  • Bake for about 18 minutes until clean toothpick test.

Can also be made as larger muffins (25 minutes) or in bread loaf (60 minutes). Enjoy!

MERINGUE:
6 large egg whites, 1 1/2 cups Big Tree Farms Golden Coconut Sugar
2 pinches of sea salt, 1 tsp balsamic vinegar
1/4 cup cocoa powder, sifted, 2 oz semi-sweet chocolate, finely chopped
TOPPING:
1 1/2 cups (355 ml) heavy cream, 2 tsp golden coconut sugar
1 tsp vanilla extract, 4 cups mixed fresh berries, -1 oz semi-sweet chocolate, to grated

Heat your oven to 350 °F. Line baking sheet with

parchment paper.

  • Beat the egg whites until peaks form, then beat the coconut sugar in until meringue is stiff and shiny. 

  • Add sea salt, cocoa, vinegar, and chopped chocolate. Gently fold everything with a rubber spatula.

  • Mound the meringue into the 9-inch circle, smoothing the sides and top.

  • Bake the meringue: Turn oven down to 300 degrees.The Pavlova will bake 60-80 minutes

  • It should look crisp on top and feel dry, but when you prod the center it should feel a little squishy. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely inside.

To serve: place the cooled pavlova onto a big plate. Whip the cream with the coconut sugar and vanilla until soft peaks form. Pile it onto the meringue. Scatter with fresh berries and shave chocolate shavings.

1 1/4 cup unsweetened shredded coconut 4 Tablespoons coconut oil, soft not melted1/4 cup coconut flour 3 Tablespoon Big Tree Farms Amber Coconut Nectar3 Tablespoon Big Tree Farms Coconut Sugar Preheat 325Mix all ingredients together Scoop onto parchment-lined baking sheet Bake 15-20 minutes until firm and golden on the bottom. Dig in!Optional: once cool, dip base in melted chocolate, set on wax paper

 ACTIVATED CHARCOAL SPELT SLIDER BUNS

  • 2 packets active dry yeast

  • 1/4 cup Big Tree Farms Coconut Sugar

  • 1 cup warm water (not too hot to touch but more than lukewarm)

  • 1/3 cup avocado oil + more for

  • 1 chia or flax egg (1 tbsp ground chia or flax seeds + 2 tbsp water, mix well and let sit for 2 minutes)

  • 1/2 tsp salt

  • 1 tbsp activated charcoal

  • 2 3/4 - 3 cups spelt flour

  • white sesame seeds

  1. Preheat oven to 425.

  2. In a large mixing bowl, add yeast and sugar. Mix well.

  3. Add water and let the yeast bloom for 5 minutes.

  4. Add in the oil and chia/flax egg and stir with a fork.

  5. In a separate bowl, combine flour, activated charcoal and salt. Mix well.

  6. Slowly add in 1/2 cup flour mixture at a time while stirring until you get a dough. Should bounce back to the touch and not be sticky. Careful not to add too much flour and keep the dough somewhat moist.

  7. Keep in the bowl or lay out on a floured surface, Knead the dough about 10 times and form into a ball. If it starts to stick to your hands, just flour them and keep kneading.

  8. Grab a knife or spatula and cut into 12 pieces for sliders and 8 for full size burger buns,

  9. Gently roll into balls and place at least 2 inches apart from each other on lined sheet pan.

  10. Cover with a damp cloth and let rise for 20 minutes

  11. With a brush or your fingers, coat the buns with a little bit of avocado oil and sprinkle the white sesame seeds on top.

  12. Bake for 10-12 minutes and let cool on a cookie sheet.

  13. Enjoy immediately and save the rest in an airtight bag out on the counter for 2-3 days.

Fresh Berries with Golden Coconut Sugar Whipped Cream

 

Cut up blueberry strawberry and any other fruits you'd like

Whipped cream

  • 2 cups organic Heavy whipping cream
    3 Tbsp Big Tree Farms Coconut Sugar (golden ideal but brown will work ( a little darker result)
    1 tsp Vanilla Extract

Add all ingredients in blender. Whip for 20-25 seconds. Do not over whip. Store in refrigerator

  REFRESHING WATERMELON + MINT POPSICLES WITH OUR AMBER COCONUT NECTAR

- Watermelon


- Fresh mint


- Big Tree Farms Coconut Nectar


- Kombucha
Mix all together in Blender.

Pour into popsicle molds. Freeze. Enjoy.

Pie Ingredients:
1 recipe pastry for a 9 inch double pie crust (or cheat and buy from store)

3/4 cup Big Tree Farm Golden Coconut sugar
3/4 cup Big Tree Farms Brown Coconut sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 Macintosh apples - peeled, cored, and thinly sliced
3 tablespoons butter

Coconut Sugar Whipped Cream
1 14 oz can Coconut Cream ( or full fat coconut milk) chilled in fridge overnight.
1 tbsp ( or more to taste) Big Tree Farms Golden Coconut Sugar
Preheat oven to 375 degrees F. In mixing bowl combine coconut sugars, flour, cinnamon, nutmeg, and salt. Mix thoroughly, then add apples. Toss until apples are well coated.Turn apples into deep dish pie shell, sprinkle and dot with butter. Cover with top crust, seal, and cut slits. Place pie on baking sheet and bake in preheated oven for 55 minutes, or until filling bubbles and apples are tender. May need to cover edges of crust during last 20 minutes to prevent burning.

For Whipped Cream:
Chill mixing bowl in freezer for 15 minutes. Remove hardened coconut cream from can and transfer to mixing bowl. Using whisk , beat on medium high for 2-3 minutes until light and fluffy soft peaks form.scrape down bowl and add coconut sugar and beat for another 3 minutes. Dollop over your slice of apple pie

 COCONUT SUGAR PIE & WHIPPED CREAM