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Edward & Sons Recipe Blog

  • Gluten-Free Layer Cake

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  • Vegan Vanilla Tapioca Pudding

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  • Grain-Free Cinnamon Churro Donut Holes

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  • Grain-Free Vegan Samoas

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  • Vegan Mini Cookies & Cream Cheesecakes

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  • Vegan Peaches & Cream French Toast

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  • Vegan Toasted Coconut Snack Cake

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  • BBQ Jackfruit Pizza

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  • Funfetti Banana Flour Bread

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  • Grain Free Sweet Potato Coffee Cake

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  • Vegan French Toast

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  • Healthy Gingerbread Men

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Baked Goods Coconut Flour Desserts Holiday Tapioca Starch

Vegan Chocolate Peppermint Cream Sandwich Cookies

Vegan Chocolate Peppermint Cream Sandwich Cookies Made with Let’s Do Organic Coconut Flour and Tapioca…

Coconut Flour Coconut Milk Desserts Frozen Desserts Holiday

Vegan Gingerbread Cheesecake Bars

Vegan Gingerbread Cheesecake Bars Creamy rich cheesecake bars with flavors of gingerbread! Made with Native…

Coconut Cream Coconut Milk Desserts

Vegan Snickerdoodle Cheesecake

Vegan Snickerdoodle Cheesecake Made with Native Forest Organic Coconut Cream by @delight.fuel This decadent cheesecake…

Baked Goods Coconut Flour Desserts Holiday

Vegan Apple Crisp For Two

Holiday Vegan Apple Crisps for Two Made with Let’s Do Organic Coconut Flour by @the.fit.peach…

Casseroles Holiday Instant Gravy Mixes Mashed Potato Mix

Thanksgiving Shepherd’s Pie

Vegan Thanksgiving Shepherd’s Pie Made with Edward & Sons Organic Mashed Potatoes and Road’s End…

Bouillon Cubes Casseroles Coconut Milk Holiday Not Chick'n Bouillon Cubes

Vegan Green Bean Casserole

Vegan GreenBean Casserole Made with Native Forest Coconut Milk and Edward & Sons Not-Chick’ Bouillon…

Baked Goods Heavy Coconut Cream

Vegan Pumpkin Cutout Cookies

Vegan Pumpkin Cutout Cookies These delicious pumpkin cookies are topped with a creamy frosting made…

Baked Goods Cassava Flour Coconut Oil

Paleo Halloween Ghost Cupcakes

Paleo Halloween Ghost Cupcakes Made with Let’s Do Organic Cassava Flour by @delight.fuel  ⁠⠀ ⁠⠀…

Desserts Heavy Coconut Cream Holiday

No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake This delicious cheesecake is made with Let’s Do Organic Heavy Coconut Cream…

Baked Goods Desserts Sweet Potato Flour

Vegan Caramel Apple Crumb Bars

Vegan Caramel Apple Crumb Bars These caramel apple crumb bars are topped with a delicious…

Coconut Flour Desserts Snacks

Halloween Monster Peanut Butter Energy Balls

Halloween Monster Peanut Butter Energy Balls This fun healthy Halloween treat is made with Let’s…

Baked Goods Cassava Flour Coconut Milk

Gluten Free Pumpkin Scones

Gluten Free Pumpkin Scones These Gluten Free Pumpkin Spice Scones come to life with Native…

Baked Goods Coconut Milk

Gluten Free Pumpkin Bread

Gluten-Free Dairy-Free Pumpkin Bread  Made with Native Forest Organic Classic Coconut Milk by @delight.fuel⁠⠀ ⁠⠀ This…

Baked Goods Desserts Sweetened Condensed Coconut Milk

Vegan Caramel Tarts

Delicious Caramel Tarts made with Let’s Do Organic Sweetened Condensed Coconut Milk by @the.fit.peach ⁠⠀ Let’s…

Baked Goods Coconut Cream Desserts

Dairy-Free S’mores Tart

Dairy-Free S’mores Tart Made with Native Forest Coconut Cream by @delight.fuel ⁠⠀ Give this S’mores Tart a…

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Edward & Sons Trading Co.
Instagram post 17875928312224335 It's #NationalOreoDay and we'll be munching on these Vegan Mint Oreos! 😋 A homemade & healthy take on your favorite childhood cookie! 🍪 A delicious sandwich wafer cookie stuffed with a mint coconut filling! Made with Let’s Do Organic Creamed Coconut by @darngoodveggies The perfect way to get your greens in without getting pinched 😉 ☘️ ⁠ ⁠ Vegan Mint Oreos (GF/Dairy-Free)⁠ ⁠ Ingredients⁠ For The Wafer Cookies:⁠ 3/4 cup almond flour⁠ 3/4 cup brown rice flour⁠ 1/4 cup cocoa powder⁠ 2 tablespoons psyllium husks⁠ 1 teaspoon baking soda⁠ 1/3 cup maple syrup OR agave⁠ 3 tablespoons melted Native Forest Coconut Oil⁠ 1 teaspoon vanilla extract⁠ Pinch salt⁠ ⁠ For The Filling:⁠ 1/3 cup Native Forest Coconut Oil⁠ 1/3 cup Let’s Do Organic Creamed Coconut⁠ 1/3 cup plus 1 tablespoon powdered sugar⁠ 1/4 teaspoon mint extract⁠ For coloring: either 1/4 teaspoon each spirulina and chlorella OR 1 teaspoon matcha OR a few drops green food coloring⁠ ⁠ Directions⁠ ⁠ Preheat the oven to 350 degrees.⁠ In a bowl, whisk together the brown rice flour, almond meal, cacao powder, psyllium husks, and baking soda.⁠ Add in the maple syrup, melted coconut oil, and vanilla. Mix until well combined.⁠ Place the dough on a sheet of parchment paper. Place another sheet of parchment over the top. Use a rolling pin to roll out the dough into a large rectangle, about 1/8th inch thick. Remove the top sheet of parchment. Using a round cookie cutter, cut out as many cookies as you can fit.⁠ Take the scraps leftover from punching out cookies, and reform them into a ball. Roll out again in my & cut out as many more cookies as you can. You want to have an even number of cookies. Place them on a parchment lined baking sheet (you may need two), & bake for 15 minutes.⁠ Remove cookies from oven and let cool completely on the baking sheet.⁠ In a bowl, combine melted, but cooled, coconut butter & solid coconut oil. Beat with a hand mixer, until light and fluffy. Add in 1/2 of powdered sugar & beat until well combined. Add in remaining powdered sugar, peppermint extract, food coloring of choice, & beat until light and fluffy.⁠ Place 1 rounded teaspoon of filling on 1/2 of wafer cookies. Top with second wafer.
Instagram post 17876487410208401 If you're looking for the best pop tart recipe, look no further. These STRAWBERRY RHUBARB POP TARTS are everyyyythang! 🍓 Made with Let's Do Organic Tapioca Starch by @peanutbutterpluschocolate Get the recipe linked below 👇 ⁠⁠ .⁠⁠ .⁠⁠ .⁠⁠ ⁠⁠ http://edwardandsonsrecipes.org/strawberry-rhubarb-pop-tarts/
Instagram post 17897201602871500 Healthier Layered Citrus Cake with Whipped Coconut Cream 😋 This delicious frosting is made with Native Forest Coconut Cream by @delight.fuel Get the recipe below! ⁠⁠ ⁠⁠ Ingredients⁠⁠ Citrus cake⁠⁠ 2 cups gluten-free flour blend⁠⁠ 1 cup almond flour⁠⁠ 1 tbsp baking powder⁠⁠ ½ cup softened organic coconut oil, not melted⁠⁠ 2 tbsp avocado oil⁠⁠ 3 organic eggs⁠⁠ 1 cup maple syrup (sub with honey)⁠⁠ 1 tsp fresh rosemary, minced (optional)⁠⁠ ⅔ cup unsweetened organic coconut milk (sub with other plant-based milk)⁠⁠ Grapefruit zest, 1 grapefruit (sub with orange or lemon zest)⁠⁠ Pinch of salt⁠⁠ whipped coconut cream:⁠⁠ 2 cans (27 oz) organic coconut cream⁠⁠ 1 tsp date syrup (sub with maple syrup)⁠⁠ ⁠⁠ ⁠⁠ ⁠⁠ ⁠⁠ Instructions⁠⁠ 1. Preheat the oven to 325 degrees Fahrenheit and grease 3 6-inch springform pans with coconut oil.⁠⁠ 2. In a large mixing bowl combine gluten-free flour, almond flour, baking powder, fresh rosemary and salt.⁠⁠ 3. Add softened coconut oil, eggs, maple syrup and avocado oil. Beat with a hand mixer until combined.⁠⁠ 4. Add coconut milk and grapefruit zest and slowly mix until combined.⁠⁠ 5. Evenly pour batter into the three pans and bake in the oven for about 30-35 minutes until a toothpick comes out clean.⁠⁠ 6. Set aside to cool for about 10-15 minutes. Then remove cakes from the pans and let cool completely on a cooling rack.⁠⁠ 7. In the meantime prepare whipped coconut cream. In a bowl mix coconut cream and date syrup with a hand mixer or stand mixer for 30-60 seconds until fluffy.⁠⁠ 8. Place one of the cooled cakes onto your cake plate. Top with ⅓ cup of whipped coconut cream and spread evenly.⁠⁠ 9. Top with another cake layer and repeat the process.⁠⁠ 10, At the end top cake with remaining coconut cream and spread evenly across and onto the sides using a dough scraper or an offset spatula.⁠⁠ 11 .Garnish with fresh fruits and serve immediately.⁠⁠ 12. Store leftovers in the refrigerator for up to three days.
Instagram post 17883784976035209 Did you love Animal Crackers as a kid?🐘 🐒 🦓 These Healthy Homemade Animal Crackers are the healthier childhood treat re-imagined! Made gluten-free with with Let’s Do Organic Tapioca Starch by @the.fit.peach Get the recipe below! 👇 ⁠⁠ ⁠⁠ Ingredients⁠⁠ ⁠⁠ For Crackers⁠⁠ • 1 egg⁠⁠ • 2 Tbsp coconut oil, melted and cooled⁠⁠ • 3 Tbsp maple syrup⁠⁠ • 1 tsp vanilla⁠⁠ • 1 tsp molasses⁠⁠ • 2 cups almond flour⁠⁠ • 3/4 cup Let’s Do Organic Tapioca Starch (plus more for rolling out the dough)⁠⁠ • 1 tsp baking powder⁠⁠ • 1/2 tsp cinnamon⁠⁠ For the Icing⁠⁠ • 2 cups powdered sugar, sifted⁠⁠ • 1 Tbsp egg white (omit to make vegan and add extra Tbsp cold water)⁠⁠ • 3 – 4 Tbsp cold water⁠⁠ • Sprinkles to top⁠⁠ Instructions⁠⁠ For the Crackers⁠⁠ 1. Preheat oven to 350 F.  Using a stand mixer or a large bowl, beat the egg, coconut oil, maple syrup, vanilla, and molasses until well incorporated.  Slowly fold in the almond flour, tapioca flour, baking powder, and cinnamon until a large ball of dough forms.  Wrap dough in cling wrap and place in fridge for at least 5 mins (this makes it easier to roll out).
⁠⁠ 2. Meanwhile, sprinkle extra tapioca flour on a clean surface.  Place the chilled dough on top and begin to roll out to about 1/2 inch in thickness.  Use your cookie cutters to cut animal shapes out of the dough.  Transfer to a baking sheet and bake for 8 – 10 mins until golden brown.  Let cool before icing
⁠⁠ For the Icing⁠⁠ 1. In a large bowl or in a stand mixer, whisk together the powdered sugar, egg white, and 3 Tbsp cold water.  You want a semi-thick consistency for these crackers.  If the icing it too thick, thin it out with another Tbsp of cold water.  If it’s too thin, add another 1/4 cup powdered sugar
⁠⁠ 2. Divide the icing into two bowls.  Dye one bowl pink and leave the other one white.  Dip the top half of each cracker into the food coloring, let the excess icing run off, and flip over on a wire rack to dry.  Dust with sprinkles while the crackers are still wet.  Repeat with remaining crackers, alternating icing colors
⁠⁠ 3. Enjoy once dry or store in an airtight container for u
Instagram post 17902441981733721 Toasted Coconut Snack Bars! 🥥 These bars will have you feel like you're on a tropical vacation with every bite 🏝 Made with Let's Do Organic Toasted Coconut Flakes by @feastingonfrut Get the recipe linked below!⁠ .⁠ .⁠ .⁠ https://feastingonfruit.com/toasted-coconut-snack-bars/
Instagram post 18073745674249320 ✨ G I V E A W A Y ⁣✨ ⁠⠀⁠ ⁠⁠⠀⁣⁣⁠⠀⁠ Calling all breakfast lovers! We’ve teamed up with @breadsrsly to make the most delicious Peaches & Cream French Toast (vegan & gluten-free!) 🍑 😋 The best part? One very lucky winner will win the ingredients to make this tasty creation! 🤩 Prize: A gluten-free prize pack from @edwardandsons and gluten-free vegan sourdough loaves from @breadsrsly to make your own french toast or fun creations! ⁣⁣⁠⠀⁠ TO ENTER:⁠⠀⁠ ⁣⁣⁠⠀⁠ 1️⃣ Like this photo ️❤️⁣⁣⁠⠀⁠ 2️⃣ Follow @edwardandsons and @breadsrsly 3️⃣ Tag a friend in the comments below (multiple entries welcome) ⁠✨BONUS: Repost this image to your feed or stories and tag both brands for an extra chance to win!⁣ ⁠⠀⁠ ⁣⁣⁠⠀⁠ Contest ends 3/7 at 11:59pm PST. The winner will be selected on 3/8 and will be notified via DM! Open to Continental US residents 18 years or older. This giveaway is in no way endorsed by Instagram or Facebook. Good luck! 🎉
Instagram post 17907460564675054 PALEO SAMOA COOKIE PIE 🥥😍 With Girl Scout Cookie Season here, we’re loving all the recreations 😋 This Samoa Cookie Pie is both paleo and nut-free, made with Let’s Do Organic Shredded Coconut by @freshlydafna Get the recipe linked below and go check out Dafna’s page for more delicious creations! . . . . https://freshlydafna.com/samoa-cookie-pie/
Instagram post 17907669298670751 We missed #NationalBananaBreadDay on Tuesday so today we’re whipping up a batch of this Funfetti Banana Bread with a vegan cream cheese icing and funfetti sprinkles to celebrate a bit late! 🎉 🍌 Made with Let's Do Organic Green Banana Flour! 😋 Get the recipe below by @healthylittlevittles 👇 ⁠⠀⁠⁠ ⁠⠀⁠⁠ ✨ Ingredients✨ ⁠⠀⁠⁠ 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)⁠⠀⁠⁠ 1 cup Let's Do Organic Banana Flour ⁠⠀⁠⁠ 1/2 cup Let's Do Organic Tapioca Starch⁠⠀⁠⁠ 1 teaspoon baking soda⁠⠀⁠⁠ 1 teaspoon baking powder⁠⠀⁠⁠ 1/2 teaspoon cinnamon⁠⠀⁠⁠ pinch salt⁠⠀⁠⁠ 2 bananas, ripe and smashed with a fork⁠⠀⁠⁠ 1/2 cup plant milk ⁠⠀⁠⁠ 1/2 teaspoon pure vanilla extract⁠⠀⁠⁠ 1/2 cup maple syrup⁠⠀⁠⁠ 1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)⁠⠀⁠⁠ ⁠⠀⁠⁠ Cream Cheese Icing⁠⠀⁠⁠ 1/2 cup vegan cream cheese⁠⠀⁠⁠ 1/2 cup vegan butter, softened⁠⠀⁠⁠ 2 cups powdered sugar⁠⠀⁠⁠ sprinkles⁠⠀⁠⁠ ⁠⠀⁠⁠ ✨ Instructions ✨ ⁠⠀⁠⁠ Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the icing forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
Instagram post 17885317667061678 Are you a fan of golden milk? 💛 These No-Bake Paleo Vegan Turmeric Coconut Caramel Bars are oh so perfect when you're craving a healthy sweet tooth 🤩 ⁠⁠ Made with Native Forest Organic Turmeric Coconut Milk by @delight.fuel ⁠⁠ ⁠⁠ Ingredients⁠⁠ ⁣⁠⁠ Base:⁣⁠⁠ 1 cup almonds (roasted)⁣⁠⁠ 3 tbsp coconut flour⁣⁠⁠ ⅓ cup raw cacao powder⁣⁠⁠ ¼ cup maple syrup⁣⁠⁠ 2 ½ tbsp melted coconut oil⁣⁠⁠ ⁣⁠⁠ Caramel Layer:⁣⁠⁠ ½ cup date syrup⁣⁠⁠ ½ cup maple syrup⁣⁠⁠ 1 cup tahini paste (smooth)⁣⁠⁠ 6 tbsp coconut oil⁣⁠⁠ ½ tsp salt⁣⁠⁠ ⁣⁠⁠ Coconut Turmeric Layer:⁣⁠⁠ 1 cup coconut milk⁣⁠⁠ ½ cup Native Forest Organic Turmeric Coconut Milk⁣⁠⁠ ½ cup coconut oil⁣⁠⁠ ½ cup maple syrup⁣⁠⁠ ¼ tsp sea salt⁣⁠⁠ 4 cups unsweetened shredded coconut⁣⁠⁠ ⁣⁠⁠ Instructions⁠⁠ Line a 8 inch square brownie pan with plastic foil. In a food processor add almonds, coconut flour and cacao and process until nuts are finely chopped. Add maple syrup and coconut oil and process into a thick mixture.⁣⁠⁠ Press into the base of the brownie pan and set aside.⁠⁠ To prepare the caramel layer add tahini, maple syrup, date syrup, coconut oil and salt in a small saucepan and combine over low heat.⁣⁠⁠ Pour into the pan on top of your base and freeze for about 15 minutes.⁣⁠⁠ To prepare the coconut turmeric layer add all ingredients into a food processor and process for about 5-10 minutes until mixture is smooth and fluffy.⁣⁠⁠ With a spoon or spatula scoop mixture onto the caramel layer and freeze for another 30 minutes until coconut layer has fully set.⁣⁠⁠ Cut into squares and serve.⁣⁠⁠ Store leftovers in an airtight container in the refrigerator for up to one week.
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