FROM OUR SPRING GOING GREEN MEAL GUIDE

Click Here for Our Meal Guide with 15 Healthy Recipes

raw carrot cake tart

EAT PURELY

gluten-free / grain-free / vegan

8-10 SERVINGS

FROSTING:

1 1/4 cup raw cashews

1/2 cup coconut cream or full-fat coconut milk

2 tbsp lemon juice

3 tbsp maple syrup

1 tbsp vanilla extract

CAKE:

2 cups finely shredded carrots

2 cups packed pitted medjool dates

2 1/2 cups Purely Elizabeth Coconut Cashew Grain-Free Granola

2 tsp vanilla extract

1/4 tsp sea salt

1 1/4 tsp ground cinnamon

3/4 tsp ground ginger

1 pinch of ground nutmeg

1/2 cup coconut oil

1/4 cup raisins

To make the frosting, soak the cashews in hot water for 30 minutes - 1 hour. Rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until creamy.

Cover and refrigerate to chill. Add the pitted dates and blend until small bits remain or a ball forms. Set aside. Add the granola, vanilla, salt, and spices. Blend until a semifine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend.

Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. Prepare a 7”-9” springform pan (or large cake pan or an 8”x8”-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. Pour the frosting on top. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month.

meet the pancake board

We all love a good charcuterie board, but have you heard of our newest obsession? Meet the Pancake Board! When I think about the beautiful brunch spreads I had growing up, I always remember them happening in the springtime. Warm weather is returning, the trees are blooming and that deserves a reason to celebrate. So, why not celebrate the start of spring by getting creative in the kitchen with a gorgeous pancake board using our brand new Pancake and Waffle Mixes!

WHAT YOU’LL NEED

Large Serving Board (wood or marble work great)

1 pouch of Purely Elizabeth Pancake Mix

Various sizes of small serving bowls

BUILDING THE BOARD

Whether you’re having people over or just enjoying brunch with your family, a board is a great way for everyone to choose their favorite way to eat pancakes. Including a variety of different fruits, crunchy toppings like Purely Elizabeth Granola or chocolate chips and creamy drizzles like nut butter or maple syrup will leave everyone satisfied.

STEP 1: THE PANCAKE FLIP

Preheat the oven to 200°F. As you are making the pancakes for the board, it’s important to keep them warm while you prep the board. Place an oven-safe baking dish in the oven so you can keep pancakes warm as you work in batches cooking the pancakes.

STEP 2: THE ASSEMBLY

Just like a charcuterie board, it’s important to offer 2-3 different flavor combinations on the board to choose from.

STEP 3: THE GOODS

FRUITS

Strawberries

Blueberries

Raspberries

Bananas

Citrus fruits

Kiwis

CRUNCHY TOPPINGS

Purely Elizabeth Granola

Chocolate Chips

Chopped Nuts (Walnuts, Pecans)

CREAMY TOPPINGS

Butter/Ghee

Maple Syrup

Nut Butter

Yogurt

SHOP OUR PANCAKE MIX

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