Bountiful Brunch - Bob's Red Mill Brunch. Savory Fare Potato Kale Quiche Savory Spring Dutch Baby Cheesy Polenta Casserole Breads, Muffins & Scones Paska Hot Cross Buns Quick Cinnamon

Bountiful Brunch

Savory FarePotato Kale QuicheSavory Spring Dutch BabyCheesy Polenta Casserole

Breads, Muffins & SconesPaskaHot Cross Buns Quick Cinnamon RollsMorning Glory Muffins Buttermilk Currant Scones

CookiesCoconut Macaroons Sparkling Sugar CookiesJammy Thumbprint Cookies

Cakes

Double Coconut Coffee Cake Semolina Citrus Cake Paleo Carrot Cake

Table of Contents

BOB’S RED MILL SPRING 2017 E-BOOK

IngredientsCrust

1¼ cups Bob’s Red Mill Gluten Free Pie Crust Mix

6 Tbsp Coconut Oil, solid (at room temperature)

¼–¹⁄³ cup Ice Water

Filling1 Tbsp Olive Oil

½ cup chopped Yellow Onion1 tsp minced Garlic

(about 1 clove)8 oz Waxy Potato (like Yukon

Gold or New Potatoes), sliced ¼-inch thick

2 ¾ cup Water, divided½ tsp Salt

4 cups chopped Kale1 cup Bob’s Red Mill Garbanzo Bean Flour¼ cup Bob’s Red Mill

Nutritional Yeast¼ tsp Salt

1 tsp Dijon Mustard½ tsp Lemon Juice

InstructionsCrustUsing a pastry cutter or two forks, cut coconut oil into Gluten Free Pie Crust Mix in a medium bowl until mixture resembles wet sand. Add ice water 1 tablespoon at a time until smooth dough forms.

Place dough between two pieces of parchment paper or plastic wrap and roll out to fit a 9-inch pie pan. Remove top piece of parchment or plastic and carefully flip dough into pan. Gently remove remaining piece of parchment or plastic and press dough firmly into pan, trimming and decorating edges as desired.

Transfer pie shell to freezer to set for about 30 minutes. Preheat oven to 350°F. Parbake pie shell for 30 minutes. Remove from oven and let cool while filling is prepared. Keep oven heated.

FillingHeat olive oil over medium heat in large sauté pan. Add onions and cook until translucent, about 5 minutes. Add garlic and sauté until fragrant, 1–2 minutes. Add potatoes, ¼ cup water and salt. Cover, reduce heat to low and cook until potatoes are fork-tender, about 5 minutes. Add kale, cover and cook until wilted, 3–5 minutes.

While potatoes and kale cook, combine garbanzo bean flour, nutritional yeast and salt in a medium bowl. Add 1 cup water and whisk until smooth.

Bring remaining 1½ cups water to a low simmer in a medium sauce pan. Reduce heat to low, add garbanzo flour mixture and cook, whisking constantly, until thickened and smooth, 6–8 minutes. Remove from heat and mix in Dijon mustard and lemon juice.

Gently fold vegetable mixture into garbanzo flour mixture and transfer filling to parbaked pie shell. Smooth filling evenly into crust and bake at 350°F for 30 minutes. Let cool 10 minutes before slicing and serving.

Makes 8 servings.

Garbanzo bean flour and nutritional yeast give this vegan quiche a delicious cheesy flavor & wonderfully silky texture.

Potato Kale Quiche

EXCLUSIVE

E-BOOK

RECIPE!

BOB’S RED MILL SPRING 2017 E-BOOK

Ingredients Dutch Baby

3 Eggs¾ cup Milk

¼ cup melted Butter¾ cup Bob’s Red Mill

Organic All-Purpose Flour or Gluten Free 1-to-1 Baking Flour

1 Tbsp minced Parsley1 Tbsp minded Tarragon

½ tsp Lemon Zest½ tsp Salt

½ tsp ground Black Pepper1 Tbsp cold Butter

Toppings2 large Leeks, cleaned well

¼ cup Butter½ tsp Salt

1 bunch Asparagus (about 2 lbs)2 Tbsp Olive Oil

Salt and ground Black Pepper to taste2 Eggs, fried

InstructionsPreheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes.

While pan heats, whisk eggs in a large bowl until very light and fluffy. Add milk, melted butter, flour, herbs, lemon zest, salt and pepper, and gently whisk until smooth.

Carefully remove hot cast iron pan from oven and place cold butter in the pan to melt. Once butter stops foaming, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, about 20–25 minutes.

Meanwhile, prepare toppings. Slice leeks into ¼-inch thick rounds, white and light green parts only. In a large sauté pan, melt butter over medium heat. Add leeks and salt and cook, stirring occasionally, until soft.

Line a sheet tray with parchment paper. Toss asparagus with oil, salt and pepper; spread in an even layer on prepared sheet tray.

Carefully remove the Dutch baby from the oven. Leave in pan. Keep oven heated.

Roast asparagus in the oven at 425°F, stirring once, until soft and beginning to brown on the tips, 10–15 minutes.

Top Dutch baby with sautéed leeks, roasted asparagus and fried eggs before serving.

Makes 4 servings.

Savory Spring Dutch Baby

Zesty lemon, fresh herbs and spring vegetables unite for amazing flavor in this unique popover pancake.

Choose from traditional or gluten free options.

BOB’S RED MILL SPRING 2017 E-BOOK

Ingredients4 cups Water

2 cups Milk2 cups Bob’s Red Mill

Organic Corn Grits/Polenta or Gluten Free Corn Grits/Polenta

2 tsp Salt½ tsp ground Black Pepper

1 Tbsp Olive Oil1½ cups chopped Yellow Onion

(about 1 large)4 Eggs, whisked

1 cup grated Parmesan, divided1 cup crumbled Gorgonzola1 cup chopped Green Onion

(about 1 bunch)

InstructionsPreheat oven to 350°F; butter a 9x13-inch dish and set aside.

In a medium pot, combine water, milk, polenta, salt and pepper. Heat over medium heat, whisking frequently, until creamy but still very loose, about 10 minutes. Remove from heat and set aside.

While polenta cooks, heat oil in a small saute pan over medium heat. Add chopped yellow onion and cook until soft, about 5 minutes.

To the cooked polenta, add the sautéed onions, whisked eggs, ½ cup Parmesan, Gorgonzola and green onions. Stir well to mix evenly then pour into the prepared dish.

Bake until set and a toothpick inserted in the center comes out clean, about 30–35 minutes. Sprinkle the remaining ½ cup Parmesan over the top and bake until cheese just begins to brown, about 5 minutes.

Remove from oven and let cool about 15 minutes before slicing and serving.

Makes 20 servings.

Cheesy Polenta Casserole

This dish is an easy (and tasty!) way to feed a crowd. Choose from traditional or gluten free variations.

BOB’S RED MILL SPRING 2017 E-BOOK

PaskaThis lightly sweet bread is a traditional Easter

treat in many Eastern European countries.

InstructionsPaskaIn a large mixing bowl, combine warm water and milk with cane sugar, yeast and 1 cup of flour. Mix well. Let rise in a warm place until bubbly and doubled in size, about 30 minutes.

To the yeast mixture, add sour cream, egg, 2 tablespoon melted butter, vanilla extract, lemon zest and salt. Add 2 cups flour and mix until a shaggy but firm dough comes together, adding up to 2 more cups flour if needed.

Add the raisins and mix to incorporate.

Turn onto a floured surface and knead until a smooth dough forms, 7–10 minutes. Transfer dough to a lightly-oiled bowl. Turn dough to coat all sides, then cover and let rise until doubled in size, about 45–60 minutes.

Brush the insides of a 6-serving extra-large muffin pan or other deep pan (like a popover pan) with 1 tablespoon melted butter. Place dough on a floured surface and divide into equal size portions, about 5–6 oz each. Shape each piece into a small round ball and place one piece in each cup. Brush tops with remaining 1 tablespoon butter, cover, and let rise in a warm place until puffy and almost doubled in size, about 30 minutes. While dough proofs, preheat oven to 350°F.

When dough has risen, uncover and transfer to preheated oven. Bake until the tops are browned and an internal temperature of 210°F is reached, 35–40 minutes. Remove from oven and let cool at least 30 minutes before glazing and serving.

GlazeMix together cream cheese, butter, powdered sugar and lemon juice until smooth. Adjust consistency with milk to a thick but pourable consistency.

Pour glaze over each paska, allowing the glaze to dribble down the sides.

In a small bowl, toss lemon and orange zests with sugar until well combined. Sprinkle sugared zest over each paska before serving.

Makes 6 servings.

IngredientsPaska

¼ cup warm Water (110°F)¾ cup warm Milk (110°F)

¼ cup Bob’s Red Mill Cane Sugar7g packet Instant Yeast (about 2¼ tsp)

3–5 cups Bob’s Red Mill Organic All-Purpose Flour, divided

¼ cup Sour Cream1 Egg

4 Tbsp melted Butter, divided½ tsp Vanilla Extract

½ tsp Lemon Zest1½ tsp Salt

¼ cup Raisins

Glaze4 oz Cream Cheese, soft

¼ cup Butter, soft1 cup Powdered Sugar

1 Tbsp Lemon Juice4–5 Tbsp Milk

ToppingZest of 1 LemonZest of 1 Orange

½ cup Bob’s Red Mill Cane Sugar

BOB’S RED MILL SPRING 2017 E-BOOK

IngredientsBuns

1 cup warm Milk4½ tsp Bob’s Red Mill Active Dry

Yeast (or two 7g yeast packets)3–3½ cups Bob’s Red Mill

All-Purpose Flour½ cup Bob’s Red Mill Cane Sugar

¾ tsp Salt½ tsp ground Cinnamon

¼ tsp ground Nutmeg¼ tsp ground Ginger

¼ cup Butter, melted and cooled1 Egg

1 ½ tsp Vanilla Extract½ cup Dried Currants

Wash1 Egg

1 Tbsp Water

Icing2 cups Powdered Sugar

2 Tbsp Milk1 tsp Vanilla Extract

InstructionsBunsCombine warm milk and yeast in a large mixing bowl. Let sit for 5 minutes while yeast dissolves. Meanwhile, combine 3 cups flour, sugar, salt and spices in a bowl and set aside.

Add butter, egg, vanilla and flour mixture to the yeast mixture. Mix until a shaggy dough forms.

Add currants and knead until dough is smooth and elastic, about 9 minutes in a stand mixer at medium speed or 10–15 minutes by hand. Add remaining ½ cup flour only if needed to make a workable dough.

Shape dough into a ball and place in a large bowl lightly coated with oil. Turn dough once to coat both sides. Cover and let rise in a warm place until doubled in size, 60–90 minutes.

Line a baking sheet with parchment paper and set aside. Turn dough out onto a lightly floured surface and divide into 12 equal pieces, about 2 oz per piece. Shape each piece into a tightly formed ball and place on the baking sheet. Cover and let rise in a warm place until doubled in size, about 45 minutes.

Preheat oven to 375°F.

WashCombine egg and water in a small bowl and mix well. Gently brush the top and sides of each bun with egg wash.

Bake buns until golden brown, about 25 minutes. Let cool at least 30 minutes before icing.

IcingCombine powdered sugar, milk and vanilla. Mix until smooth. Drizzle or pipe a cross on top of each bun.

Makes 12 buns.

Hot Cross Buns“Half for you and half for me,

between us two shall goodwill be.” Tradition holds that sharing a hot cross bun with a friend guarantees fondness and fellowship throughout the year.

BOB’S RED MILL SPRING 2017 E-BOOK

InstructionsDoughPreheat oven to 425°F. Butter a 9-inch round cake pan or spray with non-stick cooking spray.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add buttermilk and 2 tablespoons melted butter and mix until a smooth, wet dough forms.

Turn dough out onto a well-floured board, sprinkle with flour and roll into a 9x12-inch rectangle. Brush with remaining 2 tablespoons melted butter.

FillingIn a small bowl, mix together sugars, cinnamon and salt. Sprinkle mixture over the dough, leaving a ½-inch border around the edge. Starting at one short end, tightly roll the dough to the opposite end to form a log. Pinch the seam to seal. Cut log into eight rounds.

Arrange rounds, cut sides up, in the pan. Bake until golden, 22–25 minutes. Immediately turn out onto a serving platter.

GlazeWhile cinnamon rolls are baking, prepare cream cheese glaze. In a medium bowl, mix cream cheese and butter until smooth. Add powdered sugar and mix until well incorporated, then add buttermilk and vanilla. Glaze cinnamon rolls just before serving.

Makes 8 rolls.

IngredientsDough

2½ cups Bob’s Red Mill Organic Ivory Wheat Flour

2 Tbsp Bob’s Red Mill Cane Sugar1¼ tsp Bob’s Red Mill

Baking Powder½ tsp Bob’s Red Mill Baking Soda

½ tsp Salt1¼ cup Buttermilk

¼ cup melted Butter, divided

Filling¾ cup Bob’s Red Mill

Brown Sugar¼ cup Bob’s Red Mill Cane Sugar

2 tsp ground Cinnamon¼ tsp Salt

Cream Cheese Glaze4 oz Cream Cheese, soft

¼ cup Butter, soft1 cup Powdered Sugar

¼ cup Buttermilk¼ tsp Vanilla Extract

Quick Cinnamon Rolls

These easy, whole grain cinnamon rolls get a rise from baking powder and baking soda rather than yeast,

so they come together in a jiffy.

BOB’S RED MILL SPRING 2017 E-BOOK

InstructionsPreheat oven to 350°F. Line a muffin tin with paper baking cups.

Whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine.

In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add flour mixture and stir until just combined. Gently mix in walnuts and ginger, if desired.

Spoon batter into baking cups, filling each cup completely. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.

Makes 12 muffins.

Ingredients2 cups Bob’s Red Mill

Organic Whole Wheat Flour1 cup Bob’s Red Mill Cane Sugar

2 tsp Bob’s Red Mill Baking Soda

1 Tbsp ground Cinnamon

½ tsp Salt¾ cup Bob’s Red Mill

Shredded Coconut

3 large Eggs

½ cup Vegetable Oil

½ cup Applesauce

2 tsp Vanilla Extract

1 large Apple, grated (about 1 cup)

2 cups grated Carrot (about 2 large)

8 oz can crushed Pineapple, drained

1 cup chopped Walnuts

2 Tbsp diced Crystallized Ginger (optional)

Hearty stone-ground whole wheat flour ups the nutrition in these scrumptious muffins.

Morning Glory Muffins

BOB’S RED MILL SPRING 2017 E-BOOK

Tender, flaky, and sweeter than your average biscuit, these currant-studded scones

will elevate your next tea time.

Buttermilk Currant Scones

Ingredients2¾ cups Bob’s Red Mill

Organic Whole Wheat Pastry Flour

¼ cup Bob’s Red Mill Cane Sugar

1 Tbsp Bob’s Red Mill Baking Powder

½ tsp Salt1 cup Butter, cold, cubed

1 cup dried Currants2 Eggs, whisked

½ cup Buttermilk

InstructionsPreheat oven to 425°F; line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter or two forks, cut butter into the flour mixture until butter is the size of small peas. Add currants and toss to combine.

Make a well in the center of the flour mixture and add whisked eggs and buttermilk. Stir gently until a shaggy dough forms. Transfer dough to a lightly floured board and knead a few times. Shape into an 8-inch disk about 1 inch thick.

Transfer the dough to the baking sheet and cut into 8 pieces as if slicing a pie, leaving the pieces in place. Bake until golden brown, about 25 minutes. Serve hot

Makes 8 Scones.

BOB’S RED MILL SPRING 2017 E-BOOK

Coconut Macaroons

These delectable grain-free cookies are perfect for Passover, or any springtime celebration.

InstructionsPreheat oven to 350°F; line a baking sheet with parchment paper.

Whip egg whites and salt to soft peaks. Slowly stream in honey and continue to whip to stiff peaks. Fold in vanilla extract and shredded coconut.

Portion 1 Tbsp per macaroon and space evenly on the baking sheet. Bake for 12 minutes, rotating halfway through baking time for even browning. Let cool completely before dipping in chocolate.

To finish macaroons, melt chocolate and coconut oil over low heat until completely melted. Remove from heat and gently dip the bottom of each macaroon into the chocolate to about ¼ of the way up the side of the cookie. Place dipped macaroons back onto the parchment-lined baking sheet and let set about 30 minutes. To speed up setting time, place the dipped macaroons in the refrigerator.

Makes 2 dozen cookies.

Ingredients2 Egg WhitesPinch of Salt

½ cup Honey½ tsp Vanilla Extract

2 cups Bob’s Red Mill Shredded Coconut

4 oz Dark Chocolate1 Tbsp Coconut Oil

BOB’S RED MILL SPRING 2017 E-BOOK

IngredientsCookies

2¾ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

1 tsp Bob’s Red Mill Baking Powder

¼ tsp Salt1 cup Butter, soft

1¼ cup Bob’s Red Mill Cane Sugar

1 Egg1 tsp Vanilla Extract

Decoration1–2 cups Bob’s Red Mill

Sparkling SugarFood coloring

1 cup Powdered Sugar1–2 Tbsp Milk

InstructionsCookiesIn a small bowl, combine flour, baking powder, and salt. Set aside.

In a large bowl, mix butter and cane sugar. Add egg and vanilla and mix until thoroughly combined. Add flour mixture and mix until fully incorporated. Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.

Preheat oven to 325°F. Line baking sheets with parchment paper.

Remove dough from refrigerator and discard plastic wrap. Place cold dough between two pieces of parchment paper and roll out to 1/8-inch thickness. Cut out desired shapes using lightly floured cookie cutters. (If dough is too soft after rolling, chill for 20 minutes before cutting out cookies.)

Place cookies on baking sheets, about 1 inch apart. Bake until edges are lightly golden, 15–18 minutes, rotating sheets halfway through baking.

Let cool completely before decorating.

DecoratingDivide sparkling sugar into ¼ cup portions. Add 1–2 drops of food coloring per portion and mix thoroughly to distribute color. Set aside.

In a small bowl, combine powdered sugar and milk. Whisk until smooth, adjusting consistency as needed with extra milk. If desired, divide icing into separate bowls and color with food coloring.

Top cookies with icing and decorate with sparkling sugar.

Makes 2 dozen cookies.

Kids will love helping you decorate (and eat!) these pretty sugar cookies.

Sparkling Sugar Cookies

BOB’S RED MILL SPRING 2017 E-BOOK

Jammy Thumbprint Cookies

Raspberry jam and orange marmalade also work well in this classic cookie recipe.

Ingredients1¾ cups Bob’s Red Mill

All Purpose Flour

½ tsp Salt ½ tsp Bob’s Red Mill

Baking Powder

¾ cup Butter, softened ²⁄³ cup Bob’s Red Mill

Cane Sugar, plus extra for rolling

(about ½ cup)

1 Egg

1 tsp Vanilla Extract

¹⁄³ cup Strawberry Jam

InstructionsPreheat oven to 350º F. Line two baking sheets with parchment paper or spray each with cooking spray.

In a medium bowl, whisk together flour, salt and baking powder.

In a large bowl, beat butter and sugar until combined. Beat in egg and vanilla until just combined. Slowly beat in dry ingredients, mixing until just combined.

Roll dough into 1-inch balls (about 1 tablespoon of dough per ball). Roll balls in extra sugar. Place on baking sheets 2 inches apart. Press thumb gently into the center of each ball, about ½-inch deep. Fill each thumbprint with ½ tsp jam.

Bake 15–17 minutes or until edges are golden. Cool on baking sheets.

Makes 2 dozen cookies.

BOB’S RED MILL SPRING 2017 E-BOOK

IngredientsTopping

½ cup Bob’s Red Mill Organic All Purpose Flour

½ cup Bob’s Red Mill Organic Coconut Sugar

¼ cup Bob’s Red Mill Shredded Coconut

2 tsp Cinnamon¼ tsp Salt

¼ cup Butter, soft

Cake1½ cup Bob’s Red Mill

Organic All Purpose Flour1 tsp Bob’s Red Mill Baking Powder

½ tsp Bob’s Red Mill Baking Soda½ tsp Salt

½ cup Butter, soft1 cup Bob’s Red Mill

Organic Coconut Sugar1 Egg

2 tsp Vanilla Extract¾ cup Buttermilk

InstructionsToppingCombine topping ingredients and mix until a chunky dough forms. Set aside.

CakePreheat oven to 350°F. Line a 9-inch round cake pan with parchment paper.

In a small bowl, combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, cream together butter and coconut sugar until light and fluffy with an electric mixer, about 5 minutes. Add egg and vanilla and mix until combined.

Add dry ingredient to sugar mixture, alternating with buttermilk, until a smooth batter forms.

Spread batter into pan and sprinkle topping evenly the top. Bake until a toothpick inserted in the center comes out clean, 50–55 minutes.

Makes 8 servings.

Double Coconut Coffee Cake

Coconut sugar gives this tasty cake a mellow caramel sweetness, while shredded

coconut adds a toasty, nutty flavor.

BOB’S RED MILL SPRING 2017 E-BOOK

Semolina Citrus Cake

InstructionsCakePreheat oven to 350°F; spray an 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper.

In a large mixing bowl, beat sugar and eggs until light and fluffy.

In a separate bowl, whisk together yogurt, oil, citrus juice, zest and vanilla extract. In a small bowl, combine semolina flour, almond flour, baking powder, baking soda and salt.

Add ½ of the yogurt mixture to the egg mixture, followed by ½ of the flour mixture, mixing well and scraping down the bowl after each addition. Repeat with the remaining yogurt and flour mixtures.

Pour batter into pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan for 10 minutes. Remove from pan to serving platter. Let cool completely before frosting.

FrostingBeat cream cheese and yogurt until creamy and combined. Add vanilla, citrus juice and powdered sugar; beat until creamy. If frosting is too thick, add additional yogurt; if too thin, add more powdered sugar. Recipe can be increased as desired.

To serve, slice the cake in half horizontally through the center. Apply a thin layer of frosting between the layers, then frost the top of the cake. If desired, prepare extra frosting to frost the entire cake.

Makes 8 servings.

IngredientsCake

1 cup Granulated Sugar3 Eggs

1 cup plain Greek Yogurt½ cup Olive Oil (light flavor)

2 tsp fresh Citrus Juice (like Meyer Lemon, Blood Orange, or Tangerine)

2 tsp Citrus Zest1 tsp Vanilla Extract

1½ cups Bob’s Red Mill Semolina Flour

½ cup Bob’s Red Mill Almond Flour1 tsp Bob’s Red Mill Baking Powder

½ tsp Bob’s Red Mill Baking Soda½ tsp Salt

Frosting8 oz Cream Cheese, soft

½–1 cup plain Greek Yogurt1 tsp Vanilla Extract

1 tsp fresh Citrus Juice½ –1 cup Powdered Sugar

Semolina flour is best known for making great pasta. In this recipe, inspired by a traditional Greek treat known as revani, semolina

and almond flours join together for a rich, rustic cake.

BOB’S RED MILL SPRING 2017 E-BOOK

InstructionsCakePreheat oven to 325°F. Lightly oil an 8x4-inch loaf pan.

In a small bowl, combine flour, sugar, baking soda, salt and spices.

In a larger bowl, whisk together orange juice and water, eggs, melted coconut oil and vanilla extract. Add dry ingredients and mix well, then fold in shredded carrots.

Pour batter into the loaf pan and smooth evenly. Bake until a toothpick inserted in the center comes out clean, about 1 hour.

Let cool at least 30 minutes before removing from pan.

FrostingTo prepare frosting, carefully drain off all liquid from the chilled coconut milk. Place the chilled solids in a bowl and add honey and orange zest. Whisk until the mixture comes together and is smooth (over-mixing will cause the frosting to break).

Remove cake from pan and place on a serving dish. Frost generously with coconut frosting.

*NotesZest the orange and reserve before juicing.

Makes 8 servings.

IngredientsCake

3½ cups Bob’s Red Mill Paleo Baking Flour

¾ cup Bob’s Red Mill Organic Coconut Sugar

1 tsp Bob’s Red Mill Baking Soda

½ tsp Salt½ tsp ground Cinnamon

¼ tsp ground Allspice¼ tsp ground Nutmeg

Juice of one Orange* + enough Water to make 1 cup total

3 Eggs¼ cup melted Coconut Oil

1 tsp Vanilla Extract1 cup shredded Carrots

(about 2 medium)

Frosting15 oz can full-fat

Coconut Milk, chilled1 Tbsp Honey

1 tsp Orange Zest*

Paleo Carrot Cake

This delightful grain-free cake is subtly sweet and super tender, with a lusciously creamy frosting.

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