Bob's Red Mill Sweets to the Sweet

Sweets to the Sweet 10 Delectable Desserts to Enjoy or Share j

Table of Contents Whether you celebrate Valentine’s Day or Galentine’s Day, what better way is there to express your love than creating a beautiful dessert? Explore our favorite sweets, from cakes to cookies and more.

• Cake Truffles

• Grain Free German Chocolate Cake

• Chocolate Macaroons

• Flourless Chocolate Almond Torte

• Paleo Cookie Dough Truffles

• Homestyle Waffles

• Raspberry Oat Smoothie

• Raspberry Almond Spelt Scones

• Rose-Flavored Valentine Cookies

• Rolled Strawberry Cream Sponge Cake

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

Cake Truffles

These adorable grain-free cake truffles are well worth the effort. For more filling and frosting recipes, click here!

INGREDIENTS & INSTRUCTIONS

Chocolate Cake

Chocolate Frosting ½ cup solid Coconut Oil ¼ cup Bob’s Red Mill ® Arrowroot Starch

1 package Bob’s Red Mill ®

Grain Free Chocolate Cake Mix

3 Eggs ⅓ cup Oil ⅓ cup Water Preheat oven to 350°F; oil an 8-inch round cake pan and line with parchment paper. Mix together mix, eggs, oil and water in a large bowl. Spread evenly in prepared cake pan. Bake until a toothpick inserted in the center comes out clean, 25–30 minutes. Let cool completely.

2 Tbsp Cocoa Powder 1 Tbsp Coconut Cream 1 Tbsp Honey or Maple Syrup 1 tsp Vanilla Extract

Place all ingredients in a large mixing bowl. Beat together until slightly fluffy. Store in a cool place until ready to use.

Coating

20 oz Dark Chocolate Pieces 1 Tbsp Coconut Oil

Raspberry Filling

16 oz fresh or frozen Raspberries (defrosted) ¼ cup Honey or Maple Syrup 2 tsp Lemon Juice

To Assemble

In a medium saucepan, combine raspberries, honey and lemon juice. Bring to a simmer, then reduce heat to low and simmer until thickened, 15–20 minutes. Remove from heat and let cool completely.

• Line a baking sheet with parchment or waxed paper. Crumble cake into fine pieces into a mixing bowl. • Add half the frosting and mix by hand. Add more frosting as needed, until mixture holds together when squeezed. • Scoop 1 tablespoon and form into a deep bowl. Fill with ¼ teaspoon raspberry filling and pinch to close. Gently roll into a ball on prepared sheet tray. Repeat. Chill at least 1 hour. • Melt dark chocolate and coconut oil over low heat. Remove from heat and let cool slightly. Using a fork, dip chilled cake truffles and return to the prepared sheet tray. Chill until set before serving; store chilled. Makes 30 truffles.

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BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

Grain Free German Chocolate Cake This rich, luscious German Chocolate Cake is made with our Grain Free Chocolate Cake Mix and finished with chocolate frosting and a decadent pecan coconut filling.

INGREDIENTS Frosting

Grain Free Chocolate Cake 3 Eggs ⅓ cup Oil ⅓ cup Water 1 package Bob’s Red Mill ® Grain Free Chocolate Cake Mix

Pecan Coconut Filling 2 Egg Yolks ⅔ cup Coconut Milk ⅓ cup Coconut Oil, melted ⅔ cup Bob’s Red Mill ® Organic Coconut Sugar ½ tsp Vanilla Extract ¼ tsp Kosher Salt 1 ½ cups Bob’s Red Mill ® Shredded Coconut ⅔ cup chopped Pecans

2 ¼ oz Unsweetened Chocolate, chopped 1 ½ cups Coconut Cream (Chill coconut cream for 24 hours. Once chilled, scoop out the hardened cream and discard the liquid.)

⅓ cup Bob’s Red Mill ®

Organic Coconut Sugar

¼ tsp Vanilla Extract

INSTRUCTIONS

• Melt unsweetened chocolate in a double boiler over medium high heat. Add coconut cream and coconut sugar, stirring until dissolved. Remove from heat and stir in vanilla extract. Cool, then cover and refrigerate for 4 hours. • Preheat oven to 350°F; oil an 8-inch round cake pan and line with parchment. Whisk eggs, oil, water and cake mix in a large bowl. Pour into prepared cake pan. Bake until a toothpick inserted in the center comes out clean, 25–30 minutes. Let cool for 15 minutes before unmolding onto a rack to cool completely. • Preheat oven to 300°F. Spread coconut in a single layer on half of a large baking sheet; spread pecans in a single layer on the other half. Bake for 8–10 minutes, until coconut is lightly browned and pecans are fragrant. • In a medium saucepan, whisk together egg yolks, coconut milk, coconut oil and sugar. Whisk over medium heat until it comes to a simmer, then whisk over low heat for 5 minutes, until thickened. To Assemble • Split the cake into two layers. Spread ⅔ coconut filling on first layer, then place second layer, rounded top down, on top. Spread with remaining filling, leaving a 1-inch border. • Using an electric mixer, whisk frosting until peaks form. Place in a zippered plastic bag and cut a corner ½ inch wide. Pipe dollops of frosting around edge. Use remainder to frost the outside. Makes 6–8 servings. • Remove from heat and stir in vanilla, salt, coconut flakes and pecans.

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

ChocolateMacaroons These fantastically easy-to-make cookies combine sweet coconut and rich chocolate into a light and crispy cookie that makes it hard to eat just one!

INGREDIENTS

2 Egg Whites ¼ tsp Salt ½ cup Sugar ¼ tsp Almond Extract 1 cup Bob’s Red Mill ® Shredded Coconut 6 oz Chocolate Chips, melted and cooled (about ¾ cup)

INSTRUCTIONS

• Preheat oven to 325°F; line a sheet tray with parchment paper.

• Beat egg whites and salt until almost stiff. Add sugar slowly, beating until egg whites stand in peaks.

• Add almond extract and fold in coconut. Add melted chocolate and stir until well mixed.

• Drop by the teaspoon-full onto the prepared sheet tray. Bake for about 15 minutes. Cool lightly and remove from paper with spatula. Makes 24 cookies. x

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

Flourless Chocolate Almond Torte

This flourless chocolate cake is light and spongy with a rich chocolate-almond flavor. Great on its own or as layers of a frosted cake.

INSTRUCTIONS • When yolks are light and fluffy, gently fold yolks into cooled chocolate mixture, followed by the vanilla and almond extracts. Then, gently fold the almond flour mixture into the chocolate-yolk mixture and set aside. • In a clean, dry mixing bowl, beat the egg whites to medium peaks, 2–3 minutes with an electric mixer. Add ⅓ of the whipped egg whites to the chocolate mixture and fold in thoroughly to lighten the chocolate mixture. Continue to fold in the remaining egg whites, in two portions, into the chocolate mixture until the batter is light and evenly colored, with no white sections remaining. • Transfer batter to the prepared cake pan and spread evenly, taking care not to flatten the batter too much. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. • Let cool, then loosen the edges of the cake from the pan before removing the pan ring. Serve with powdered sugar or whipped cream, if desired. Makes 12 servings. j INGREDIENTS 4 oz Bittersweet Chocolate, chopped (at least 60% cocoa) 5 Eggs, separated ½ cup Honey 2 cups Bob’s Red Mill ® Almond Flour ¼ tsp Salt 1 tsp Vanilla Extract ½ tsp Almond Extract • Preheat oven to 350°F; spray a 9-inch springform cake pan with pan spray. • Place chopped chocolate in a small saucepan and melt over very low heat, stirring frequently. Once melted and smooth, remove from heat, transfer into a large mixing bowl and let cool. • While chocolate cools, place yolks and honey in another large mixing bowl. Whip on high until light and fluffy, about 5 minutes. • Meanwhile, combine almond flour and salt in a small bowl and set aside.

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

Paleo Cookie Dough Truffles

Who doesn’t love cookie dough? Paleo friendly, with all-natural sweeteners, these are cookie dough truffles you can feel good about eating—and gifting!

INGREDIENTS

Truffles ¾ cup Bob’s Red Mill ®

Chocolate Coating ½ cup Coconut Oil, melted ¼ cup Maple Syrup ½ cup Cocoa Powder 1 tsp Vanilla Extract ¼ tsp Kosher Salt Topping 2 Tbsp Bob’s Red Mill ®

Paleo Baking Flour , toasted

¼ cup Bob’s Red Mill ®

Shredded Coconut , toasted

⅛ tsp Kosher Salt 1 cup creamy Nut or Seed Butter of choice (we used Cashew Butter) 2 Tbsp Coconut Oil, melted 2 Tbsp Maple Syrup 1 tsp Vanilla Extract ½ cup Enjoy Life Semi-Sweet Mini Chocolate Chips (optional)

Shredded Coconut , toasted

INSTRUCTIONS

• In a medium bowl, combine toasted paleo flour, toasted shredded coconut and salt. Set aside. • Microwave nut butter, coconut oil and maple syrup for 30 seconds, then whisk to combine. Let cool for 2–3 minutes. • Add the cooled nut butter mixture to the dry ingredients, along with the vanilla extract and chocolate chips. Use a spatula to combine. • Scoop two rounded teaspoons of cookie dough and roll into a 1-inch ball. Place on a parchment-lined baking sheet and freeze for 15 minutes. • In a small bowl, whisk together melted coconut oil, maple syrup, cocoa powder, vanilla and salt. Let sit for 5 minutes, until it begins to thicken slightly. • Remove chilled truffles from the freezer and dip into the chocolate. Set them back onto the parchment paper and top with toasted coconut.

• Refrigerate for 1 hour to set.

Makes 24 truffles.

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

HomestyleWaffles Nothing says I love you like a hot breakfast. Our Homestyle Pancake & Waffle Mix makes tender, fluffy pancakes and crisp, delicious waffles in minutes—just add water (and a little oil for waffles)! Find topping ideas below.

INGREDIENTS

INSTRUCTIONS • Preheat waffle iron to medium heat for at least 10 minutes. Mix together all ingredients in a bowl until just combined. Follow waffle iron manufacturer’s instructions for measuring and cooking waffles. Makes about 3 waffles

1 ¼ cups Bob’s Red Mill ®

Homestyle Pancake & Waffle Mix

⅔ cup Cold Water 2 Tbsp Oil

TOP IT OFF!

Honey Lavender — Lavender-infused honey, edible flowers and whipped cream

Tiramisu — Mascarpone cheese, coffee syrup, chocolate ganache and cocoa powder

Cherry Delight — Cherry compote, whipped cream and roasted pistachios

Double Lemon — Lemon curd, whipped cream and candied lemon peel

Apple Cinnamon — Sautéed fresh apples, whipped cream, pumpkin seeds and cinnamon

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

Raspberry Oat Smoothie

Who says smoothies can’t be romantic? This sweet, pink drink is loaded with a full serving of whole grain oats and golden flaxseed meal, for a breakfast that’s full of fiber and omega-3 fatty acids. Frozen raspberries lend their vibrant color, tart flavor and a boost of vitamin C.

INGREDIENTS

2 cups filtered Water 1 cup Bob’s Red Mill ® Gluten Free Organic Old Fashioned Rolled Oats ¼ cup Organic Golden Flaxseed Meal 1 frozen Banana 2 cups frozen Raspberries 1 Tbsp Maple Syrup

INSTRUCTIONS

• Combine all ingredients in a high-speed blender and blend for 1 minute on high or until smooth and creamy. Divide into two and serve immediately. • Note: If you do not have a high-speed blender, you can soak the oats in water for 30 minutes prior to blending. This will help you achieve a smooth, creamy consistency. Makes 2 servings. U

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

Raspberry Almond Spelt Scones

These sweet and substantial scones are made deliciously hearty with whole grain spelt flour. Fresh raspberries, slivered almonds and sparkling sugar make them as pretty as a picture!

INGREDIENTS

½ cup Cream, cold 1 Egg ½ tsp Almond Extract 1 Vanilla Bean 2 ½ cups Bob’s Red Mill ® Spelt Flour 2 Tbsp Granulated Sugar 1 Tbsp Baking Powder 1 tsp Kosher Salt 1 cup Butter, cold and cubed 6 oz fresh Raspberries (about 1 cup) ¼ cup Slivered Almonds Egg Wash (1 Egg mixed with 1 Tbsp Water) or additional Cream ¼ cup Sparkling Sugar

INSTRUCTIONS

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

• In a small bowl, whisk together cream, egg, almond extract and the seeds from the vanilla bean; set aside.

• In a large bowl or in the bowl of a food processor, combine flour, granulated sugar, baking powder and salt. Cut in cold butter until butter pieces are the size of small peas. Add cream mixture and mix just until the dough begins to come together. Add raspberries and almonds and mix until a crumbly dough forms. • Turn dough out onto a lightly floured work surface and knead slightly to form a ball. Shape into an 8-inch circle and slice into 8 wedges. Transfer wedges to the prepared baking sheet and brush with egg wash or cream. Sprinkle with sparkling sugar, then bake until browned, 25–30 minutes. Let cool 5 minutes then serve warm or at room temperature. Makes 8 scones.

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

Rose-Flavored Valentine Cookies

Show your Valentine how much you care with these delicate, rose-flavored sugar cookies.

INGREDIENTS Cookies 2 ½ cups Bob’s Red Mill ® Unbleached White All-Purpose Flour 1 tsp Baking Powder ¼ tsp Salt 1 cup Butter, soft 1 ¼ cup Granulated Sugar 1 Egg ⅛ tsp Rose Water 1 tsp Vanilla Extract

Icing 1 cup Powdered Sugar ⅛ tsp Rose Water 1–2 Tbsp Milk Food coloring, as desired

Colored Sparkling Sugar 1–2 cups Sparkling Sugar Food coloring, as desired

INSTRUCTIONS

• In a small bowl, combine flour, baking powder and salt; set aside.

• In a large bowl, mix butter and sugar until combined. Add egg, rose water and vanilla extract and mix until thoroughly combined, then add flour mixture and mix until fully incorporated. • Shape dough into a ball, wrap in plastic wrap and chill for at least 1 hour. Meanwhile, preheat oven to 325°F. Line baking sheets with parchment paper and set aside. • Remove dough from refrigerator and discard plastic wrap. Place cold dough on a lightly floured work surface and roll out to ⅛ -inch thickness. Cut out desired shapes using lightly floured cookie cutters and place on prepared baking sheets, about 1 inch apart. • Bake cookies until edges are slightly golden, 15–18 minutes, rotating sheets halfway through baking. Let cool completely (about 30 minutes) before decorating. • While cookies bake, prepare icing and colored sugar. To prepare icing, combine powdered sugar, rose water and milk in a bowl and whisk until smooth. Adjust consistency as needed with extra milk. If desired, divide icing into separate containers and color with food coloring. • For colored sugar, divide sugar into ¼ cup portions. Add 1–2 drops of food coloring per portion and mix thoroughly to distribute color. Spread cooled cookies with prepared icing and immediately decorate with colored sugar. Makes 24–36 cookies.

BOB’S RED MILL E-BOOK | SWEETS TO THE SWEET

Rolled Strawberry Cream Sponge Cake

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This gorgeous dessert is perfect for Valentine’s Day, or whenever you want to make someone feel extra special.

Cake

Filling

1 cup Bob’s Red Mill ® Unbleached White Fine Pastry Flour 1 tsp Baking Powder ½ tsp Salt 4 Eggs, separated and at room temperature ¾ cup Granulated Sugar, divided

8 oz Cream Cheese, room temperature 4 Tbsp Butter, room temperature

1 cup Powdered Sugar, sifted ¼ cup Strawberry Preserves Zest from one Lemon

In a stand mixer fitted with a paddle attachment, beat cream cheese and butter on high speed for 1 minute. Add powdered sugar and preserves and beat on medium-high speed until creamy. Remove bowl and fold in lemon zest. To Assemble Gently and slowly unroll the cake. Spread filling evenly on top, leaving a 1-inch border around the sides. Gently re-roll the cake (without the towel) as tightly as possible. (NOTE: Filling may try to escape out of the sides, and that’s okay!) Wrap in plastic wrap (or place on a tray and wrap with plastic), then refrigerate for 20–30 minutes. Dust with powdered sugar before serving.

2 Tbsp Buttermilk 1 tsp Vanilla Extract 1 cup Powdered Sugar

Preheat oven to 350°F. Grease a 10 x 15-inch baking pan with butter and line with parchment. Butter parchment. Sift cake flour, baking powder and salt together. Set aside. Add egg whites and ¼ cup granulated sugar to the bowl of a stand mixer fitted with a whisk, and beat on high speed for 4–5 minutes, or until stiff peaks form. Transfer to another bowl. Add yolks, remaining sugar, buttermilk and vanilla to stand mixer and beat on high speed until light. Add half the whites, gently mix for a few seconds, then add remaining whites and gently mix for another few seconds, just until incorporated. Finally, add flour mixture and fold it in on low for 10–15 seconds. Do not overmix. Spread batter into prepared pan. Bake for 15 minutes, until it springs back to the touch. Spread a thin kitchen towel on the counter, coat with powdered sugar and invert cake onto it. Peel off parchment paper. Starting with the narrow end, slowly roll the cake up with the towel. Set aside, rolled up, to cool for 45–60 minutes.

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