Orange Cranberry Scones

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Orange Cranberry Scones
Course Breakfast, Snack
Servings
Ingredients
Course Breakfast, Snack
Servings
Ingredients
Instructions
  1. Preheat oven to 350˚ and line a cookie sheet with parchment paper.
  2. Pour Sweet Elizabeth's muffin mix into a medium size bowl and cut in the butter or coconut oil. (Use either pastry cutter or two forks to incorporate into muffin mix.)
  3. Once the butter or coconut oil is really well incorporated, set aside.
  4. In a small bowl, mix together the two eggs, zest and juice from one orange, and vanilla extract.
  5. Add wet mixture to the flour and butter mixture. Combine.
  6. Gently fold in dried cranberries.
  7. Shape the dough into a ball (it will be a really thick dough) and lay it on the parchment paper lined cookie sheet and begin to use your hands to pat down the dough ball into a 10” large circle.
  8. Sprinkle the top with coconut sugar. (*optional step)
  9. Slice the circle into 12 triangles and spread them apart onto the parchment paper lined baking sheet.
  10. Bake for 16-20 minutes or until puffed up and slightly golden brown.
  11. ENJOY!
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Lemon Blueberry Scones

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Lemon Blueberry Scones
Course Breakfast, Snack
Servings
Ingredients
Course Breakfast, Snack
Servings
Ingredients
Instructions
  1. Preheat oven to 350˚ and line a cookie sheet with parchment paper.
  2. Pour Sweet Elizabeth's muffin mix into a medium size bowl and cut in the butter or coconut oil. (Use either pastry cutter or two forks to incorporate into muffin mix.)
  3. Once the butter or coconut oil is really well incorporated, set aside.
  4. In a small bowl, mix together the two eggs, zest and juice from one full lemon, and vanilla extract.
  5. Add wet mixture to the flour and butter mixture. Combine.
  6. Gently fold in blueberries.
  7. Shape the dough into a ball (it will be a really thick dough) and lay it on the parchment paper lined cookie sheet and begin to use your hands to pat down the dough ball into a 10” large circle.
  8. Sprinkle the top with coconut sugar. (*optional step)
  9. Slice the circle into 12 triangles and spread them apart onto the parchment paper lined baking sheet.
  10. Bake for 16-20 minutes or until puffed up and slightly golden brown.
  11. ENJOY!
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Chocolate Chip Scones

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Chocolate Chip Scones
Course Breakfast, Snack
Servings
Ingredients
Course Breakfast, Snack
Servings
Ingredients
Instructions
  1. Preheat oven to 350˚ and line a cookie sheet with parchment paper
  2. Pour Sweet Elizabeth's muffin mix into a medium size bowl and cut in the butter or coconut oil. (Use either pastry cutter or two forks to incorporate into muffin mix.)
  3. Once the butter or coconut oil is really well incorporated, set aside.
  4. In a small bowl, mix together the two eggs, apple cider vinegar, vanilla extract, and coconut milk.
  5. Add wet mixture to the flour and butter mixture. Combine.
  6. Gently fold in chocolate chips.
  7. Shape the dough into a ball (it will be a really thick dough) and lay it on the parchment paper lined cookie sheet and begin to use your hands to pat down the dough ball into a 10” large circle.
  8. Sprinkle the top with coconut sugar. (*optional step)
  9. Slice the circle into 12 triangles and spread them apart onto the parchment paper lined baking sheet.
  10. Bake for 16-20 minutes or until puffed up and slightly golden brown.
  11. ENJOY!
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Banana Muffins

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Banana Muffins
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350˚ and line 12 muffin holders.
  2. In a large bowl mash the bananas with a fork then add the eggs, coconut milk, vinegar and vanilla.
  3. Pour in the entire bag of Sweet Elizabeth’s Organics Mix and combine all ingredients.
  4. Fold in the optional add-ins, then scoop into the lined holders.
  5. Bake muffins for 24-26 minutes.
  6. ENJOY!
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Chocolate Chip Muffins

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Chocolate Chip Muffins
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350˚ and line 12 muffin holders.
  2. In a large bowl combine the eggs, coconut milk and vanilla.
  3. Pour in the entire bag of Sweet Elizabeth’s Organics Muffin Mix and combine all ingredients.
  4. Gently fold in the chocolate chips, then scoop into the lined holders.
  5. Bake muffins for 26-30 minutes.
  6. ENJOY!
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Vanilla Cake

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Vanilla Cake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 ̊and grease a 9x13 glass baking dish or line 12 cupcake holders.
  2. In a large bowl combine the vinegar, eggs, coconut milk and vanilla to a large mixing bowl.
  3. Pour in the entire bag of Sweet Elizabeth’s Organics Vanilla Cake Mix and combine.
  4. Pour the batter into the greased dish or scoop into 12 cupcakes.
  5. Bake cupcakes for 22-24 minutes and the cake for 25-28 minutes.
  6. Allow to cool completely then top with your favorite frosting.
  7. ENJOY!
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Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Muffins
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 ̊and line 12 muffin holders.
  2. In a large bowl combine the pumpkin, eggs, coconut milk, vinegar, cinnamon and vanilla.
  3. Pour in the entire bag of Sweet Elizabeth’s Organics Mix and combine all ingredients.
  4. Fold in the chocolate chips, then scoop into the lined holders.
  5. Bake muffins for 24-28 minutes.
  6. ENJOY!
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Pancakes/Waffles

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Pancakes/Waffles
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat a large electric skillet, non stick pan or a waffle iron over medium heat.
  2. In a large bowl mix together the vinegar, eggs, coconut oil, and water. (Add in vanilla extract-optional)
  3. Pour in the entire bag of Sweet Elizabeth’s Organics Pancake/Waffle Mix and combine.
  4. Use a 1/4 cup measuring cup to scoop the batter onto the skillet or pan, cook until air bubbles have popped, flip and cook for a few more minutes.
  5. For waffles us 1/2 cup of batter added to your preheated waffle iron for each waffle.
  6. Top with your desired topping, my favorite is bananas and cinnamon.
  7. ENJOY!
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Lemon Cake

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Lemon Cake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 ̊and grease a 9x13 glass baking dish or line 12 cupcake holders.
  2. In a large bowl combine the eggs, coconut milk, vanilla, lemon zest and juice.
  3. Pour in the entire bag of Sweet Elizabeth’s Organics Vanilla Cake Mix and combine.
  4. Pour the batter into the greased 9 x 13 baking dish or scoop into 15 cupcakes.
  5. Bake cupcakes for 18-20 minutes and the cake for 25-30 minutes.
  6. Allow to cool, top with your favorite frosting or the following lemon icing. Juice of 1 lemon and mix well into 1 cup of organic powdered sugar, drizzle over warm cake then allow to cool. If using one of Sweet Elizabeth's Organics frosting recipes you can add 1 - 2 tablespoons of lemon juice in place of the coconut milk.
  7. ENJOY!
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Lemon Blueberry Coffee Cake

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Lemon Blueberry Coffee Cake
Servings
Ingredients
*Optional Topping*
Servings
Ingredients
*Optional Topping*
Instructions
  1. Preheat oven to 350 ̊and grease a 9x13 glass baking dish.
  2. Zest and juice the lemon and add to a large bowl.
  3. Add in the remaining wet ingredients and combine well.
  4. Pour in the entire bag of Sweet Elizabeth’s Organics Coffee Cake Mix.
  5. Mix all the ingredients just to combine and pour the batter into the greased dish.
  6. If using the optional topping, place topping ingredients in a food processor and combine until just combined.
  7. Sprinkle optional topping onto batter then bake for 28-32 minutes.
  8. ENJOY!
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