BAKING MIX NO. 3

1/2 cup water

2/3 cup olive oil

1 can pumpkin purée

1 bag of Mix No. 3

 

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

Pour dry mix into a large bowl and set aside.

In a medium bowl, combine pumpkin purée, olive oil and water. 

Add wet mixture to the bowl of dry mix and gently stir until fully 

combined. Do not over mix. Fill muffin tin 3/4 full. 

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

they are fully baked when toothpick comes out clean. 

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

 

Variation: add 1/2 tsp dried ginger & 1/4 tsp cloves to dry mix.

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 cups raw white sweet potato, peeled and cubed

1 bag of Mix No. 3 with crumb topping

5 Tablespoons coconut oil

 

Preheat oven to 350°F. Lightly oil 9x13 pan. 

In a medium bowl mix crumb topping with coconut oil using fingers.

Pour dry mix into a large bowl and set aside.

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

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

stir until fully combined. Do not over mix.

Pour the batter into the pan and sprinkle evenly with crumb topping.

Bake 40-45 minutes. Test for doneness by inserting a toothpick; 

the cake is fully baked when it comes out clean.

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Note: To make Rhubarb Coffee Cake, sprinkle chopped fresh rhubarb over batter, before the crumb topping goes on. Use between 1 and 2 cups to fully cover batter.

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 medium zucchini

1 bag of mix No. 3

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Preheat oven to 350°F.

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

Shred the zucchini using a large grater. Measure 2 cups grated zucchini into a medium bowl. Add water, olive oil and vinegar and stir. Add bag of mix to 

the bowl of wet mixture 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; 

they are fully baked when the toothpick comes out clean.

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

Wait to fully cool before frosting.

1 cup shredded coconut

3/4 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

1 cup raw carrot, chopped

1 cup fresh or frozen pineapple

1 bag of mix No. 3

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Preheat oven to 350°F.

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

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

In a blender, combine water, olive oil, vinegar, pineapple and carrot.

Blend on high 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; they are fully baked when it comes out clean.

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

Wait to fully cool before frosting.

2 bananas

1 lemon

1/2 cup water

1 cup olive oil

1 teaspoon nutmeg

1 bag of Baking Mix No. 3

5 tablespoons coconut oil

1 cup powdered sugar

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Set oven to 350 degrees. In a large bowl, mash bananas.

Using a microplane grater, zest the lemon. Add water, oil, nutmeg, lemon zest and 1 tablespoon lemon juice to the mashed bananas and stir until smooth.

Take the small bag of crumb topping out of the package of baking mix and pour into a medium bowl. Add coconut oil and mix with fingers.

Oil the bundt pan well. Pour the bag of baking mix into the bowl of wet mixture and stir just until thoroughly combined, don’t overmix. Add half of the batter into the oiled pan. Sprinkle all of the crumb topping mixture evenly over batter. Pour the rest of the batter evenly overtop and tap to get rid of air bubbles.

Bake 50-55 minutes, until firm to touch. Remove from oven and allow to cool for 20 minutes before turning out onto a cooling rack. Wait to fully cool before icing.

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To make icing, add powdered sugar to a bowl and add 1 tablespoon of lemon juice. Stir until smooth and add small amounts of additional lemon juice until texture feels like glue. Use the back of the spoon to smooth out any lumps. Drizzle over cooled cake.

1/2 cup water

1 cup olive oil

1 Tablespoon apple cider vinegar

2 medium zucchini

1 bag of mix No. 3

​

Preheat oven to 350°F.

Shred the zucchini using a large grater. Measure 2 cups grated zucchini into a medium bowl. Add water, olive oil and vinegar and stir. Add bag of mix to 

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

Oil the bundt pan well and pour batter evenly into the pan.

Bake 50-55 minutes, until firm to touch. Remove from oven and allow to cool for 20 minutes before turning out onto a cooling rack. Wait to fully cool before icing.

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To make icing, add powdered sugar to a bowl and add 1 tablespoon of lemon juice. Stir until smooth and add small amounts of additional lemon juice until texture feels like glue. Use the back of the spoon to smooth out any lumps. Drizzle over cooled cake.

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

1 can pumpkin purée

1 bag of mix No. 1 or mix No. 3

 

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 medium bowl, combine water, olive oil, vinegar and pumpkin.

Stir with a fork until smooth. Add wet mix 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 to fully cool before frosting.

2 cups applesauce

1 cup olive oil

1 bag of Mix No. 3

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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. 

In a large bowl whisk together applesauce and oil.

Add dry 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 55-60 minutes. Cool in the pan for 20 minutes, then flip onto a cooling rack.

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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.

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

1/2 cup coconut oil

1/2 cup boiling water

1 cup molasses

1 teaspoon ground allspice

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon freshly grated ginger (optional)

1 bag of mix No. 3

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Preheat oven to 350° F. Lightly oil an 8x8 pan. In a medium bowl, mix coconut oil, boiling water, molasses and fresh ginger, and whisk until smooth. In a large bowl, combine the bag of mix with the dry spices. Pour wet mixture into the bowl of dry mix and stir until fully combined. Do not overmix. Pour into pan. Bake 40-45 minutes. Middle will fall slightly.