This holiday season, you’ll be the most popular person at your next holiday party after showing up with one (or all) of these delicious treats featuring BareOrganics Superfoods.
Beet-Red Velvet Cupcakes
Ingredients:
1 ¼ cup whole-wheat flour
¼ cup BareOrganics Coconut Palm Sugar
2 tbsp. BareOrganics Cacao Powder
1 tsp. baking powder
¼ tsp. salt
1 cup BareOrganics Beet Root Powder
1 cup water
½ cup BareOrganics Agave Inulin
1/3 cup BareOrganics Coconut Oil, melted at room temperature
1 tsp. vanilla extract
Directions:
- Preheat oven to 350 degrees Fahrenheit and line a 12-muffin tin with liners
- In a large bowl, whisk together flour, coconut palm sugar, baking soda, and salt. Set aside.
- In a blender or food processor, combine beet root powder, cacao powder, agave inulin powder, water, coconut oil, and vanilla extract. Blend until smooth.
- Add the wet mixture to the dry ingredients and mix until combined.
- Equally distribute cupcake mixture to each muffin tin.
- Bake 18-22 minutes, until a toothpick inserted into the center comes out clean.
- Top with your favorite frosting and enjoy!
Servings: 12
Festive Flair
To make these cupcakes extra festive, try piping snowmen onto each one and use BareOrganics Cacao Nibs in place of the eyes for chocolatey surprise.
Blackberry & Bee Pollen Muffins with Blackberry Butter
Ingredients:
Muffins:
4 tbsp. raw or organic unsalted butter, melted and cooled
1 large organic egg
¼ cup whole milk
1 tsp. baking powder
6 tbsps. BareOrganics Agave Inulin + 1 tsp. for sprinkling
¼ tsp. kosher salt
1 cup blackberries (a generous cup)
1 tbsp. BareOrganics Bee Pollen
1 cup white whole wheat flour
Butter:
4 tbsp. raw or organic unsalted butter
¼ tsp. salt
4 organic blackberries
Directions:
Muffins:
- Preheat oven to 375 degrees Fahrenheit.
- Line a muffin pan with six paper liners.
- Mix the butter, egg, and milk in a medium sized bowl until blended.
- In a large bowl, combine the agave inulin, kosher salt, baking powder and white whole wheat flour.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the blackberries.
- Bake for about 20-25 minutes or until golden brown.
- Once you remove from oven, sprinkle tops with bee pollen. Serve warm with blackberry butter.
Butter:
Using a fork, combine all ingredients in a small bowl. Store in the fridge until ready to use.
Servings: 12
Festive Flair
Swap out blackberries and use either fresh cranberries or rehydrated BareOrganics Goji Berries to add a pop of red that so often accompanies the end of the year!
One-Bowl Chocolate Cake
Ingredients:
¾ cup plus 2 tbsps. whole-wheat pastry flour
½ cup BareOrganics Coconut Palm Sugar
⅓ cup BareOrganics Extra Rich Cacao
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ cup nonfat buttermilk
½ cup packed light brown sugar
1 large egg, lightly beaten
2 tbsps. canola oil
1 tsp. vanilla extract
½ cup hot strong black BareOrganics Cardio Care Coffee
Confectioners’ sugar, for dusting
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
- Whisk flour, coconut palm sugar, cacao, baking powder, baking soda and salt in a large bowl. Add buttermilk, light brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. Pour the batter into the prepared pan.
- Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes.
- Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely.
- Dust the top with confectioners’ sugar before slicing and enjoying.
Servings: 12
Festive Flair
Who doesn’t love peppermint around the holidays? Add in 1 tsp. of peppermint extract to the cake batter for a subtle but delicious peppermint flavor. Then, top your finished cake with crushed candy canes or peppermint candies for some festive decoration.