Zest and juice of 1 large lemon (about 1/4 cup juice)

2/3 cup olive oil

2 cups raw zucchini, cubed

1 cup frozen blueberries

1 bag of Mix No. 2

 

Preheat oven to 350°F and lightly oil muffin tin. 

Pour dry mix into a large bowl, set aside. 

Use a vegetable peeler to remove lemon peel. 

In a blender, combine lemon juice, lemon peel, olive oil, 

and zucchini. Blend until smooth. Add blended liquid 

to the bowl of mix and stir until fully combined. Do not over mix. 

Gently fold in frozen blueberries. Fill muffin tin 3/4 full. 

Bake 25-30 minutes. Test for doneness by inserting a toothpick; 

they are fully baked when it comes out clean.

Cool in the pan for 5 minutes, then turn onto a cooling rack.

Zest and juice of 2 limes (about 1/4 cup juice)

2/3 cup olive oil

2 cups raw zucchini, cubed

1 cup frozen raspberries

1 bag of Mix No. 2

 

Preheat oven to 350°F and lightly oil muffin tin. 

Pour dry mix into a large bowl, set aside. 

Use a vegetable peeler to remove lime peel. 

In a blender, combine lime juice, lime peel, olive oil, 

and zucchini. Blend until smooth. Add blended liquid 

to the bowl of mix and stir until fully combined. Do not over mix. 

Gently fold in frozen raspberries. Fill muffin tin 3/4 full. 

Bake 25-30 minutes. Test for doneness by inserting a toothpick; 

they are fully baked when it comes out clean.

Cool in the pan for 5 minutes, then turn onto a cooling rack.

2 large or 3 small lemons 

1 cup olive oil

1/2 cup water

2 cups raw butternut squash, peeled and cubed

1 bag of Mix No. 2 with bag of poppyseeds

​

Icing:

1 cup powdered sugar

1-2 Tablespoon lemon juice

 

Preheat oven to 350°F. Oil a Bundt pan, getting oil in all the grooves. 

Pour dry mix into a large bowl and stir in poppyseeds, set aside.

Use a vegetable peeler to remove lemon peel. 

In a high-power blender, combine lemon peel, olive oil, water

and squash. Blend on high until smooth. Add blended liquid to the 

bowl of mix and stir until fully combined. Do not over mix.

Pour the batter into Bundt pan and tap to get rid of air bubbles.

Bake 50-55 minutes.

Cool in the pan for 20 minutes, then flip onto a cooling rack.

To make the icing: Stir 1 Tablespoon lemon juice into powdered sugar

and mix until smooth with a fork. Slowly mix in additional lemon juice 

until icing is just thin enough to pour. Wait for cake to fully cool before icing.

​

Note: Batter will fit into an 8-cup or 12-cup Bundt pan.

3 limes

1 cup olive oil

1/2 cup water

2 cups raw zucchini, cubed

1 bag of Mix No. 2

​

Icing:

1 cup powdered sugar

1-2 Tablespoon fresh ginger juice

 

Preheat oven to 350°F. Oil a Bundt pan, getting oil in all the grooves.

Use a vegetable peeler to remove the peels of the limes. 

In a blender, combine lime peels, olive oil, water and zucchini.

Blend on high until smooth. Pour blended liquid into a bowl and add bag of mix.

Stir until fully combined. Do not over mix.

Pour the batter into Bundt pan and tap to get rid of air bubbles.

Bake 50-55 minutes.

Cool in the pan for 20 minutes, then flip onto a cooling rack.

To make the icing: Stir 1 Tablespoon fresh ginger juice into powdered sugar

and mix until smooth with a spoon. Slowly mix in small amounts of lime juice 

until icing is just thin enough to pour. Wait for cake to fully cool before icing.

​

Note: This ginger icing is a little spicy! To make fresh ginger juice, feed 2-3 large hands of ginger through a juicer. Bottled ginger juice can be substituted, or use all lime juice for a lime icing.

1/2 tsp cardamom

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 cups frozen mango

1 bag of mix No. 2

​

Preheat oven to 350°F.

Lightly oil two cake pans, line with parchment and oil again.

Pour dry mix into a large bowl. Add cardamom, stir and set aside.

In a high-power blender, combine water, olive oil, vinegar and mangoes.

Blend on high until smooth. Add blended liquid to the bowl of 

mix and stir until fully combined. Do not over mix.

Pour batter into the pan.

Bake 30-35 minutes. Test for doneness by inserting a toothpick; 

the cake is fully baked when the toothpick comes out clean.

Wait to fully cool before frosting.

2 large or 3 small lemons, zest and juice ( about 1/2 cup juice)

3/4 cup olive oil

2 cups raw butternut squash, peeled and cubed

1 bag of Mix No. 2

​

Preheat oven to 350°F.

Lightly oil two cake pans, line with parchment and oil again. 

Pour dry mix into a large bowl and set aside.

Use a vegetable peeler to remove lemon peel. 

In a high-power blender, combine lemon peel, juice, olive oil,

and squash. Blend on high until smooth. Add blended liquid to the 

bowl of mix and stir until fully combined. Do not over mix.

Pour the batter evenly between the two pans.

Bake 25-30 minutes. Test for doneness by inserting a toothpick; 

the cake is fully baked when it comes out clean.

Cool in the pan for 5 minutes, then flip onto a cooling rack.

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 cups white sweet potato, peeled and cubed

1 bag of mix No. 2

​

Fresh strawberries, sliced

​

Whipped Cream:

2 14-oz can full-fat coconut milk, refrigerated for 24 hours

2-4 tablespoons powdered sugar, to taste

Pinch of salt, to taste

​

Place can of coconut milk in refrigerator at least 24 hours before assembling cake. Preheat oven to 350°F. 

Lightly oil two cake pans, line with parchment and oil again.

Pour dry mix into a large bowl and set aside.

In a high-power blender combine water, olive oil, vinegar and sweet potato.

Blend until smooth. Add blended liquid to the bowl of dry mix and stir until

fully combined. Do not over mix.

Divide the batter evenly between the two pans.

Bake 25-30 minutes. Test for doneness by inserting a toothpick;

the cakes are fully baked when it comes out clean.

Cool in the pan for 5 minutes, then turn onto a cooling rack.

Wait for cakes to fully cool before assembling.

​

To make the whipped cream, carefully remove the cold coconut fat from the top of the cans, leaving the water at the bottom of the can. In a stand mixer, or with a hand mixer, whip the coconut cream for 2-4 minutes on medium speed until the cream becomes fluffy. Add the powdered sugar and salt and whip until combined.

​

When the cakes are fully cool, transfer one to a large plate or cake stand. Using a spatula, spread one third of the whipped cream over the first cake. Add a layer of strawberry slices on top of the whipped cream. Flip the second cake upside down and spread half of the remaining whipped cream over the bottom of the cake, then flip on top of the strawberry layer, so that the strawberry slices are sandwiched between two layers of whipped cream. Spread the rest of the whipped cream on top of the cake and cover with strawberry slices.