If you stopped by our booth at Expo East, you probably tried one of our many delicious cakes. Our visitors got to choose from Autumn Spice Cake, Vegan Carrot Cake, and our savory Margherita Cake. While its appearance confused a few (some expected sweet from this “cake”) everyone really liked the sundried tomato, mozzarella, basil bread with pesto cream cheese “frosting.” This is a super easy to make appetizer for your next get together, and it is great warm or at room temperature. We made sheet cakes for expo, but it makes great cupcakes too! Top each piece with a […]
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Homemade Spinach-Basil Pesto
Last night I made one of my favorite Italian dishes with a little twist- I substituted ½ the olive oil in the recipe for coconut oil. It was delicious, and my husband never guessed the secret ingredient! This Spinach-Basil Pesto is great for topping grilled chicken, pasta noodles, or storing in the fridge for up to a week. Spinach-Basil Pesto: 1 cup basil and spinach leaves, packed tight (I used about ¾ basil, ¼ spinach, but use whatever you have handy) ¼ cup warm toasted pine nuts 2 Tbsp olive oil 2 Tbsp Kelapo coconut oil, warmed until liquid […]