Tag Archives | cold pressed olive oil

Gluten-free Pigs in a Blanket Cake Pops

People, I present to you Pigs in a Blanket Cake Pops!

A pigs in a blanket that’s pop-able! This definitely was a good idea! I made 3 batches of these for batch-cooking, but my family hit them pretty hard, so we have a few less than I planned on for the week. My thought was to make them ahead of time for quick breakfasts, but they are so easy to make, I could easily make a batch in the morning, too, with prepped ingredients.

I used an entire bag of Pamela’s Gluten-free Baking & Pancake Mix to make approximately 72 cake pops. I make them at the beginning of the week and we eat them for quick fix breakfasts to dip in syrup, throw in a baggie for recess snack, or for a fun breakfast for lunch addition to a lunch box. These are a huge hit and they do not last long, do not let the size of this batch fool you. Your family will gobble these up fast.

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Gluten-free Pigs in a Blanket Cake Pops
Author: 
Recipe type: Breakfast, Meal Prep
Serves: 72 cake pops/ 4 per serving
 
Ingredients
  • INGREDIENTS: (Makes 72 cake pops)
  • 1 22oz. pkg. Pamela’s Gluten-free Baking & Pancake Mix
  • 3 Burroughs Family Farms organic, pastured eggs
  • 2¼ c coconut milk (or cow, almond, etc)
  • 3 tbsp Burroughs Family Farms lemon olive oil
  • 2 tbsp coconut nectar or alternative sweetener
  • 1 tbsp raw honey, optional
  • 24 breakfast sausage links, each link cut into 3 equal parts, about ½″
Instructions
  1. Generously grease cake pop pan, both the bottom and the top. I prefer to use coconut oil.
  2. Cook sausage, then cut each sausage into 3 equal pieces. Set aside.
  3. Add all remaining ingredients into a large pourable mixing bowl. Mix until all lumps are gone.
  4. Pour batter into one side of cake pop vessel. I like to fill them generously. Add one piece of sausage.
  5. Place top on cake pop pan, put brackets in place.
  6. Bake on 350 for 15-17 minutes, or until cake batter pops out the top.
  7. Cool for about 5 minutes, remove brackets, gently pull off top ( slide a knife between the top and bottom pan to make it easier to separate them). Using a small rubber spatula or spoon, gently ease the cake pops out, then cool on cooling rack.
  8. Store in a large glass rectangle glass container with each layer separated by wax paper.

 

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Orange Vinaigrette

This homemade orange vinaigrette is a family favorite, both in my house and in my extended family. Made with Burroughs Family Farms organic, cold pressed Orange Olive Oil, it has a bright sunshine-y taste that is perfect for the summer months ahead. If you are looking to make your own salad dressing, this is fast and easy, requires ingredients you probably already have in your pantry, and will please even the pickiest salad eater. I pair it with crunchy sweet cashews because its my husband’s favorite treat, over a bed of greens with fresh veggies and peppered salami, and flatbread pizza on the side!

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Orange Vinagrette
Author: 
Recipe type: Salad Dressing
Serves: 4 servings
 
Ingredients
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp coconut sugar
  • 2 tbsp ACV
  • ¼ BFF organic, cold-pressed Orange Olive Oil
  • 1 tbsp parsley
Instructions
  1. Place all ingredients in oil decanter and shake until mixed.

Crunchy Sweet Salad Cashews

1/2 c raw cashews
2 tbsp coconut sugar
Cook cashews and coconut sugar over low until sugar melts, coats cashews, and nuts brown.
Toss with green salad.

Orange Vinaigrette2Orange Vinaigrette 3Orange Vinaigrette 4Orange Vinaigrette

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