- 1 cup Trader Joe’s “Multigrain Baking & Pancake Mix”
- 1 cup whole-wheat pastry flour
- 1 cup pitted dates
- 3/4 cup sugar
- 1/2 cup oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract (essence)
- 1 cup milk
- 1 cup walnuts (chopped & roasted)
- Preheat the oven to 350 degrees & oil a 9-inch bunt cake pan.
- In a blender, mix the oil, dates, vanilla extract, sugar, and milk to make the liquid batter.
- In a separate bowl, mix the whole wheat flour, TJ’s multigrain baking mix, baking powder, and baking soda.
- To form the batter, mix the liquid batter with the dry ingredients.
- Add the walnuts & mix.
- Pour the batter evenly in the oiled bunt cake pan.
- Bake for around 45 minutes. At 45 minutes, insert a toothpick or small knife into the cake; if it comes out clean, remove the cake. If it doesn’t, bake for another 5-10 minutes.
- After around 10 minutes, carefully remove the cake and serve.
**Cake may be stored at room temperature for around 4-5 days.**
**Regular whole wheat flour may be substituted for both the multigrain baking mix and the pastry flour (use 2 cups of whole wheat flour instead of 1 cup of multigrain and 1 cup of pastry)**
- 1 can condensed milk (about 400 g)
- 1 can round-sliced pineapples (remove water)
- 10 red cherries
- 1 1/2 cup all-purpuse flour
- slightly less than 1/2 cup butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup club soda (sparkling water)
- 1/2 teaspoon pineapple essence
- few drops of yellow food coloring (optional)
- 5-6 tablespoons sugar (for caramalization)
Preheat oven to 350 degrees.
- Grease a baking pan with butter and arrange the pineapple slices and cherries at the base of the pan.
- Mix the sugar and water in a separate pan and and heat until the syrup turns brown.
- Pour the syrup over the pineapple slices.
- In a separate bowl, mix the baking soda, baking powder, and all purpose flour together.
- In a bowl, mix the butter, condensed milk, pineapple essence, and the food coloring. Then, add the ingredients from the previous step, along with the club soda, and mix well.
- Pour the batter into the pan over the pineapple slices and bake for 40-45 minutes at 350 degrees.
- When done, let cake sit for 10 minutes and then flip over. Serve with the pineapple slices facing up.
- 1 1/2 cup chocolate (soy/almond/regular) milk
- 1 cup dutch process cocoa powder
- 4 tablespoons canola/vegetable oil
- 2 teaspoons apple cider vinegar
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon confectioner sugar
- 1 pint heavy whipping cream
- 1/2 teaspoon vanilla essence
- 1 chocolate bar (milk or dark)
- topping cherries
Preheat the oven to 350 degrees.
- Warm milk (lukewarm) and mix with vinegar and cocoa powder in a bowl.
- In a different bowl, mix sugar (both granulated and brown), butter, oil, and vanilla extract together. Cream well.
- Mix the two mixtures together, and add flour, baking soda, and salt.
- Pour the batter into two separate 9-inch round or square pans and bake for 22-30 minutes.
- After baking, let both halves cool completely before removing from pan. (Separate the two halves)
- To make the frosting–pour the cream, confectioner sugar, and vanilla essence into a blender and whip for 30 seconds.
- Spread frosting over one of the cake halves and spread sliced cherries over it. Then, place the second half on top of the bottom half.
- Spread frosting over the top and 4 sides of the cake. Grate chocolate over the cake. Then, arrange whole cherries over the cake and serve.
Makes 5 crepes
- 1 cup multigrain pancake mix (any type works)
- 1 cup milk (soy, almond, fat free)
- 2 tbsp flax seed
- 2 apples, peeled and sliced
- cinnamon and sugar (to taste)
- agave syrup (to taste) (optional)*
- Mix the pancake mix, milk, and flax seeds together in a bowl.
- Let it sit for 10 minutes.
- Heat a nonstick griddle. Pour a medium sized amount of batter onto the griddle.
- Flip when bubbles start to appear around edges.
- When ready, lay out apple slices in a line. Sprinkle cinnamon and sugar on top of the apples. Drizzle agave syrup over the crepe. Roll and serve immediately.
*Cinnamon, sugar, and agave may be substituted for chocolate syrup and peanut butter.
Serves 4 people.
- 2 cups milk
- 1 tbsp mango (or regular) custard powder
- 1/4 cup sweetened condensed milk**
- 1 cup fresh mango
- Boil the milk until small bubbles start to form around the edges.
- Mix custard powder with 1 tbsp water and add to the milk.
- Stir continuously and reduce the heat to low.
- Once custard thickens, add sweetened condensed milk and stir.
- Transfer into a bowl and cool. Chill thoroughly in a refrigerator.
- When ready to serve, add mango chunks and enjoy!
*Chocolate flakes may be added if desired.
**Condensed milk may be substituted with carnation milk.
- 2 cups pancake mix
- 1/4 cup rice flour*
- 2 tbsp corn starch
- 2 cups yogurt or buttermilk**
- 1/2 cup fresh blueberries
- 1/2 lemon (juiced)
- 1 tsp lemon zest
- 1 tsp oil
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp agave syrup
- Mix everything except the lemon zest and blueberries in a blender.
- Add the lemon zest and the blueberries.
- Pour the batter into a waffle maker.
- When finished, top with your choice of fruits and agave syrup and serve!
*Rice flour can be substituted with oats.
**Yogurt may be substituted with any type of milk.