"Easy Baking"

Show 174

Mary Jane Orchard Farm
4521 Stone Ln.
Woodford, Va. 22580
301-237-9555
www.maryjaneorganicfarm.com

Brian Stone - Owner (right)
Osato Stone - Chef (left)



Raw Vegan Kids Caramel
Peanut Butter Cup

Ingredients:
1)   Carmel (see recipe below)
2)   Crunchy Peanut Butter
3)   Chocolate Drizzle Shell (see recipe below)

Preparation:
1)  
Spread a layer of caramel on a plate or mold of your choice.
2)   Freeze for 2 hours.
3)   Remove and spread a layer of peanut butter on top of caramel.
4)   Drizzle desired amount of Chocolate then freeze overnight or
       until desired hardness.


For the Carmel
Ingredients:

1)   20 Pitted Dates Blended
2)   1/4 Cup Coconut Creme
3)   1/4 Cup Water
4)   2 tsp. Vanilla Extract
5)   3 tbs. Melted Cocoa Butter 

Preparation:

1)   Blend until smooth.


For the Chocolate Drizzle Shell
Ingredients:

1)   1/4 Cup Melted Cocoa Butter
2)   1/4 Cup Cocoa Powder
3)   1 tsp. Vanilla
4)   2 tbs. Agave or desired sweetener may be increased if you
       prefer a sweeter chocolate.


Preparation:

1)   Whisk until thick and smooth.




Flourless Gluten Free Plantain
Triple Chocolate Cake
 
Ingredients:
1)   2 yellow plantains
2)   2 eggs (optional and may substitute with 1/2 cup of
       apple sauce-vegan option)
3)   1/2 cup of coconut oil
4)   2 tsp. of vanilla extract
5)   1 bar of bakers semi sweet chocolate 
6)   1/2 cup of honey
7)   1/4 cup of cocoa powder
8)   1 tsp. of baking soda
9)   1/2 tsp. of salt
10) 1/2 cup of dark chocolate chip( optional)

Preparation:
1)   Preheat oven to 350 degrees F.
2)   Begin by melting coconut oil with honey and the bar of chocolate.
3)   In a bowl mix together all dry ingredients.
4)   In a blender add plantains, eggs, and wet ingredients, blend slightly.
5)   Add all dry ingredients except the chocolate chip. Blend until smooth.
6)   Grease a casserole dish and pour half the batter into the pan.
7)   Sprinkle half the amount of the chocolate chips into batter, then pour
       remaining batter. Lastly, sprinkle the rest of the chocolate chip on top.
8)   Place the pan in the oven, and bake for approximately 45 min or until
       toothpick comes out clean.
9)   Let it cool for about 10 minutes, then serve.



Kids Vegan Avocado
Chocolate Pudding
 
Ingredients:
1)   3 Avocados
2)   1/2 Coconut Creme
3)   2 tsp. Vanilla Extract
4)   1/3 Cup of Honey
5)   3 Pitted Dates
6)   1/3 Cup Cocoa Powder

Preparation:
1)   Mix the ingredients together and blend Until Butter Smooth.
2)   Place in Fridge for 4 hours then serve.



Good Eating!!!