Cake-recipes-2

3 Easy No-Bake Desserts

Invite some friends and family over just as an excuse to try these three delicious desserts that don’t require any baking whatsoever. Treat your guests to a mouth-watering cheesecake, mousse or raw cake which are all made from scratch, and simply require some spare time, and a lot of room in the kitchen (and the refrigerator!).

Nutella Cheesecake

This recipe for a no-bake Nutella cheesecake is so rich and creamy, that you probably won’t have any leftovers, which isn’t exactly a bad thing, is it? Get started on this recipe the day before your special event, since it requires a night of refrigeration to gain it’s texture.

Ingredients

250g digestive biscuits

75g soft unsalted butter

400g jar Nutella (the smallest size available) at room temperature

100g chopped and roasted hazelnuts

500g cream cheese (feel free to choose a light option)

60g icing sugar (sifted)

Method

  1. Break the digestive biscuits into large pieces, then add into a food processor. Add the butter and a tablespoon of Nutella to create the base, then mix until it combines. Measure up 3 tablespoons of the roasted hazelnuts and mix until it’s sandy and damp.
  2. Spray a 23cm round springform pan and then line it in baking paper. Tip the mixture into the bottom of the pan, and press the base in evenly with your hands or the back of a spoon. Place in the fridge to chill.
  3. Combine the cream cheese and icing sugar into a large bowl and use an electric mixer until smooth. Then add the remaining jar of Nutella, and mix well until completely combined.
  4. Take the springform pan out of the fridge, and tip in the Nutella mixture on top of the base. Make sure to take time and smooth it over evenly, then scatter the remaining hazelnut pieces over the mixture. For some added flavour and texture, chop up Ferrero Rocher and sprinkle over the hazelnuts. Then cover the tin and place in the fridge to set overnight.
  5. By the next morning, the mixture will be set and ready to eat. Yum!

Chocolate Mousse

If you have some unexpected guests arriving and don’t have time to leave the mixture in the fridge overnight, try this no-bake recipe to achieve creamy chocolate mousse.

Ingredients

150g mini marshmallows

50g soft butter

250g dark chocolate (minimum 70% cocoa)

60ml hot water (from the kettle)

284ml double cream

1 teaspoon vanilla extract

Method

  1. Add the marshmallows, butter, chocolate and water into a saucepan. Make sure the saucepan is deep enough to hold all these ingredients beforehand.
  2. Put the saucepan over gentle heat to melt the mixture and make sure to stir it every few minutes so it doesn’t stick. Then remove from the heat.
  3. Whip the cream with the vanilla extract until the mixture is thick, then add into the chocolate mixture which is cooling. Mix with a wooden spoon until it is cohesive and smooth.
  4. Place into glasses or small bowls and eat straight away, or put them into the fridge if you would like them to chill.

Raw Chocolate Cake

A delicious treat if you’re hosting a dinner party with guests who have a real sweet tooth.

Ingredients

300g pecans

150g dates

150g dried figs

2.5 tablespoons raw honey

35g raw cacao powder

1.5 tablespoons vanilla extract

Base

60g cacao butter

150g hazelnuts

2.5 tablespoons raw cacao powder

1.5 tablespoons honey

Icing

200ml coconut oil

100g raw cacao powder

2 teaspoons raw dark agave nectar

Method

  1. Line a 23cm springform pan with baking paper, or alternatively spray the bottom and sides with canola or cooking spray.
  2. For the base, shave the cacao butter finely, then place into a bowl of hot water and allow it to melt. Place the hazelnuts into a food processor and then combine with the melted cacao butter, cacao powder and honey. Then press into the bottom of the springform pan.
  3. Place the pecans into the food processor and remove only until they are very finely chopped. Then add the remaining ingredients and don’t stop until they make a cohesive mixture. Add this into the pan, then place into the fridge to chill for 3 hours.
  4. Now for the icing, combine the coconut oil, raw cacao powder and the dark agave nectar and chill for 20 minutes. This will allow the icing to set perfectly.
  5. Remove the cake from the pan, spread the icing and dusk with confectionary sugar or hazelnuts for added texture and taste.

Recipes via Nigella and Taste; Image via Buzzfeed

By Felicia Sapountzis

September 10, 2015

No-Bake Strawberry Cheesecake Recipe

This delicious no-bake strawberry cheesecake recipe is a healthier take on the traditional baked favorite. Make in summer for the ripest fresh strawberries, but you can also use frozen strawberries if necessary. For those with the spare time, it is always better to make your desserts at home, in order to monitor and control the sugar content, and restrict the addition of preservatives and additives that are commonly in store-bought dessert products.

Ingredients

Crust

11 graham crackers

6 tablespoons unsalted butter, melted

Filling

8 ounces of cream cheese, softened

2/3 cup powdered sugar

1 teaspoon vanilla extract

8 strawberries, sliced, and extra for garnishing

4 oz. whipped cream or cool whip

Method

  1. Put graham crackers in a food processor and blend until they become crumbs. Stir through melter butter.
  2. While you can use a cake tin to make a single cake, we recommend using smaller pie tins or individual cups. Thinly cover the base and sides of the tins with the crumb mixture. Place in refrigerator while you prepare the filling.
  3. Put cream cheese, sugar, vanilla, and strawberries in a food processor and blend until smooth. Gently fold in the whipped cream.
  4. Remove the tins from refrigerator and fill evenly with filling.
  5. Let chill in the refrigerator for at least 4 hours. To speed up the process, put in the freezer for roughly half the time.
  6. When serving, garnish with strawberries and serve with vanilla ice-cream for an extra sweet treat.

Feature image via cakemerchant.com

January 24, 2015

Wedding Cake Inspiration

Coming up with the final design for your wedding cake can be difficult -with the colour, taste, cost, and overall structure of the dessert to be taken into consideration. You’ll often find that the most appealing wedding cakes are often simple and straight to the point, especially if you don’t have a large sum of money to spend on it.

Below are just a few refreshing cake ideas which are sure to inspire your own creative process.

RELATED: Love Heart Sponge Cakes

Rustic

A wedding during the colder months of the year is perfect if you want to incorporate the rustic-chic look. Accessorise your cake with delicious iced branches, leaves, and additional cupcakes for guests. How cute is the illusion of the engraved tree on this cake?

Wedding Cake Inspiration

Get fruity

Why choose a traditional cake packed with layers of icing if that just isn’t your thing? Fruits are a delicious way to make your wedding cake look home-made, especially if you want a low key wedding. This 5 tiered wedding cake is just a simple cheesecake recipe, topped with fresh strawberries from the garden.

Wedding Cake Inspiration

Pink and gold

Create a theme which ties in with the decor at your wedding, this will make it so much easier to stick to something you’re sure about. This delicate pink and gold theme is the epitome of understated beauty, especially since the cookies, macaroons, and chocolates all match!

Wedding Cake Inspiration

White roses

Well this one is definitely all about the bride! Why not decorate the entire cake with an elegant bride theme? Not only is this idea cute, but it’ll also photograph really well, and remain a favourite amongst guests. You can also use this one as inspiration for a kitchen tea or bridal party!

Wedding Cake Inspiration

Brownie

A little unconventional, but the perfect idea for those who just don’t enjoy a traditional wedding cake. Fresh brownies are baked and layered with a touch of icing sugar and fresh strawberries for those health nuts! Finish with your favourite (non-edible) flowers to tie in with the rest of the theme.

Wedding Cake Inspiration

Images via Up-cycled Treasures, So Feminine, Indulgy, Bridal Guide, So Feminine

October 30, 2014

Mother’s Day Orange Syrup Cake Recipe

Make mum’s day with a delicious dessert prepared especially for her. Barkers of Geraldine’s Orange Syrup Cake served with Cardamom Cream is moist, crumbly and made with their popular Orange, Barley and Passionfruit Syrup. This afternoon-tea cake couldn’t be easier to whip up in your kitchen mixer and with a never fail recipe it’s perfect for even the most inexperienced cake baker. 

Ingredients

125g butter – cubed, at room temperature

1 cup of caster sugar

2 eggs
300ml of sour cream

1 cup of plain flour

1 cup of self-raising flour

2/3 cup of Barker’s Orange, Barley and Passionfruit fruit syrup

200g of double cream

2 teaspoon of ground cardamom

Method

  1. Preheat a fan-forced oven to 180C and grease and line a 22cm round cake tin with non-stick baking paper.
  2. Using an electric beater or kitchen mixer beat the butter and sugar in a large bowel until pale and creamy. Add the eggs, one at a time, beating until just combined. Add the sour cream and 1/3 cup of Barker’s Orange, Barley and Passionfruit fruit syrup, reserving the remaining syrup for cup for later use.
  3. Sift the flours into the mixture and stir until just combined. Spoon into the prepared cake tin and smooth the surface. Bake in the oven for 50 minutes or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, place the double cream into a small bowl, add ground cardamom and stir well to combine.
  5. Remove the cake from oven and while hot use a bamboo skewer to prick the top of cake all over, pour over the remaining 1/3 cup of Barker’s Orange, Barley and Passionfruit allowing the cake to absorb the syrup as you go. Set aside for 15 minutes to cook slightly, remove from tin, cut into slices and serve warm with cardamom cream.

Recipe created by Jessica of Daily Gluttony

May 9, 2014

Easy Madeleines Recipe

Scones, slices…who doesn’t have a soft spot for good old-fashioned treats like nana used to make? 80-year-old Merle Parrish’s gorgeous second cookbook, Merle’s Country Show Baking and Other Favourites, is packed with nostalgic favourites and classic baking recipes, like these easy madeleines. The much-loved MasterChef guest – who has been baking competitively from the age of 7 and is now a CWA judge herself – shares her secrets to baking with confidence without all that intimidating chef speak!

These delicate French butter cakes are lovely to serve as part of a morning or afternoon tea, fresh out of the oven.

From Merle’s Country Show Baking and Other Favourites Copyright © Merle Parrish 2013 Reprinted by Permission of Random House Australia All Rights Reserved RRP $39.95 by Ebury Illustrated. Available now from bookstores and online retailers.

Preparation time: 10 minutes
Cooking time: 8 minutes

Makes: 12

Ingredients

plain flour, to dust tin
1 egg
1/4 cup caster sugar
1 tsp vanilla essence
1/2 cup plain flour
1/2 tsp baking powder
90g butter, melted and cooled
icing sugar, to dust

Method

1. Preheat the oven to moderate (180C). Lightly grease a 12-hole madeleine tin (see note) and dust lightly with flour. Shake out the excess.

2. Using electric beaters, beat the egg, caster sugar and vanilla together for 2 minutes, until pale, frothy and increased in volume.

3. Sift the flour and baking powder together and gently fold into the egg mixture. Add the melted butter, and fold to combine.

4. Spoon the batter evenly into the prepared tin. Bake for 8 minutes or until puffed and firm to a gentle touch. Stand in the tin for 3 minutes, then turn out onto a wire rack to cool completely. Dust lightly with icing sugar to serve.

What’s your favourite old-fashioned baking recipe?

merle

November 13, 2013

Yoghurt, Pistachio and Orange Cake Recipe

This lovely light yoghurt cake is flavoured with pistachios and oranges and drizzled with a delicious yoghurt icing, the perfect weekend baking project to serve for afternoon tea.

Preparation time: 20 minutes 
Cooking time: 50-60 minutes 

Serves: 12

Ingredients

100g whole pistachio nuts, shelled
1/2 cup organic self raising flour
1 1/4 cups fine semolina
1 tsp bicarbonate soda
1/4 cup brown sugar
3/4 cup (180g) five:am natural organic yoghurt or Vanilla Bean organic yoghurt
3 organic free range eggs
2/3 cup extra virgin olive oil
2 oranges, zest and juice
Pistachio nuts, to decorate

Yoghurt icing

1/2 cup pure icing sugar
3/4 cup (180g) five:am Vanilla Bean organic yoghurt

Method

1. Preheat oven to 180°C.

2. In a large mixing bowl, add pistachios, self raising flour, semolina, bicarbonate soda and sugar, mix well to combine.

3. In a separate bowl whisk together the five:am natural organic yoghurt, eggs and oil.

4. Add orange juice and zest to egg mixture.

5. Whilst stirring the flour mixture, slowly add yoghurt mixture until well combined. Rest for 5 minutes.

6. Spoon mixture into a greased 24cm cake tin. Bake in oven for 50-60 minutes or until cooked.

7. Allow cake to rest in the tin for 5 minutes before turning out onto a wire rack to cool.

8. When cool, drizzle yoghurt icing over cake and decorate with pistachio nuts.

Yoghurt Icing

1. Mix icing sugar and five:am Vanilla Bean organic yoghurt together until well combined.

2. Allow to thicken in the refrigerator for 30 to 60 minutes before spreading on cake.

Tip: Keep the frosted cake out of sunlight or heat, as this frosting easily melts.

What are you baking this weekend?

October 10, 2013

Healthy Chocolate Cake Recipe

This recipe for sugar, dairy and gluten-free chocolate cake is packed with superfoods and is a piece of cake to make (pun intended!).

This healthy chocolate cake recipe is an adaption from a Nigella recipe, but changed to suit the parameters of my diet: soy, dairy, sugar and gluten free – and organic where possible. It also has a low glycemic index.

My favourite thing about this recipe is the amount of good things in it; particularly the coconut oil, cocoa powder and almond meal.

Pure, virgin coconut oil is nature’s best source of lauric acid, high in vitamins K and E which is great for your heart and cholesterol, fights bugs to keep you healthy, and has amazing properties for your skin and hair.

Cocao powder is super high in antioxidants (flavonoids), has phenethylamine which works as a mood elevator and has the ability to reduce the risk of blood clots, boost cognitive performance and lower high blood pressure.

Almond meal is packed with protein, antioxidants, monounsaturated fats (the good ones), and vitamin E, magnesium and potassium and is great for digestion.

This makes a small cake, so double the quantities if you’re using a regular cake pan.

Ingredients

1/3 cup coconut oil
3 tablespoons cocao powder
1/4 cup boiling water
1 teaspoon vanilla extract
3/4 cup almond meal
1/4 teaspoon baking soda
Small pinch salt
1/2 cup coconut sugar
1 egg
Small shake desiccated coconut

Method

1. Preheat oven to 170°C, oil and paper a small (11cm) cake tin.

2. Sift cocoa and whisk with boiling water, add vanilla extract and leave to the side to cool (not in the fridge, if the mixture is too cold it will affect the coconut oil later).

3. Combine almond meal, salt and baking power in a small bowl.

4. In a separate bowl, combine sugar, oil and egg, and beat with an electric mixer. Make sure the coconut oil is liquid. Whisk until creamy. With the beater on a low setting, slowly add the cocoa mix and almond mix. If too runny, add a dash of desiccated coconut.

5. Pour into the cake tin and bang the tin on the tabletop to even out the mixture. Bake for about 25 minutes (or an hour for a larger cake). I find the best way to check if the cake is ready is to see if the sides of the cake have come away from the tin slightly, and to skewer the centre, it should still be slightly moist. Just try not to open to oven unless you have to – it makes the centre of the cake sink.

6. Remove from oven, leave to cool in the cake tin for 10 minutes, and then remove from tin and leave to cool on wire rack.

What’s your favourite healthy dessert recipe?

Kate Jones blogs about writing and pop culture at Calvicle Capitalism.

October 7, 2013

Best Baking Recipes: Little Pear and Vanilla Cakes

How sweet are these lovely pear and vanilla cakes? They make a wonderful alternative to your morning muffin, or serve as an elegant afternoon tea treat. The aroma of baking pears and warm vanilla is heavenly!

Makes 12

Ingredients

2 litres water
2 2/3 cups (370g) caster sugar
1 vanilla bean, split and seeds scraped
12x 125g Beurre Bosc pears, peeled and cored

Vanilla cake

125 g butter, softened
2/3 cup (150g) caster sugar
2 eggs
1 1/4 cups (190g) self-raising flour, sifted
1 teaspoon vanilla extract
1/2 cup (125 ml) milk

Method

1. Place the water, sugar and vanilla in a saucepan over low heat and stir until the sugar is dissolved.

2. Add the pears, cover with a round of non-stick baking paper and a lid, and cook for 25–30 minutes or until tender.

3. Drain on absorbent paper, set aside and allow to cool.

4. Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy.

5. Gradually add the eggs and vanilla, beating well after each addition.

6. Fold in the flour and milk.

7. Line 12x 1 cup (250ml) capacity muffin tins with paper cases and spoon ¼ cup (60ml) of the mixture into each case.

8. Carefully push in the pears and bake for 30–35 minutes or until cooked when tested with a skewer.

Recipe: Australian Pears

What’s your favourite morning tea treat?

September 16, 2013

Filipino Recipes: Cassava Cake

This cassava cake recipe from Yasmin Newman’s beautiful Filipino cookbook 7000 Islands many sound exotic but is easy to bake and tastes incredible, flavoured with coconut milk and finished with a coconut caramel topping.

At work, my mother was affectionately known as the ‘Cassava Queen’. She made cassava cake countless times over the years for colleagues who repeatedly requested the exotic dessert for office gatherings. Also known as cassava bibingka, this Filipino classic is characterised by a springy, elastic texture. It is also very easy to make. Stock up on pre-grated frozen cassava from Asian grocery stores, then thaw when you’re ready to begin.

Serves: 12

Ingredients

900g grated cassava
3 eggs
440g caster sugar
190 ml evaporated milk
310 ml coconut milk
60 g unsalted butter, melted

COCONUT CARAMEL TOPPING
2 tablespoons plain flour
400 g condensed milk
80 ml coconut milk
2 egg yolks

Method

1. Preheat the oven to 180ºC. Lightly grease a 22 cm ovenproof dish about 7 cm deep.

2. To make the cassava cake, place all of the ingredients in a bowl. Using an electric mixer, beat until well combined. Pour into the prepared dish and bake for 1 hour, or until firm in the centre.

3. Remove from the oven and allow to cool slightly.

4. Meanwhile, to make the coconut caramel topping, place the flour and half of the condensed milk in a saucepan and stir to combine. Add the coconut milk and the remaining condensed milk, and cook over low heat for 10–15 minutes, stirring constantly until thickened to a jam-like consistency. Remove from the heat. Lightly beat the egg yolks in a bowl, then stir into the condensed milk mixture until well combined.

5.Pour the topping over the cake and spread evenly. Use a kitchen blowtorch to cook the topping until slightly caramelised. Alternatively, cook under a hot preheated grill for 3–5 minutes; be careful as it will caramelise quickly. Set aside at room temperature until the topping is set and the cake is completely cool, then turn out the cake to serve.

What is it?

Cassava (also kamoteng kahoy) is the edible tuberous root from the cassava plant. The hardy, carbohydrate-rich crop is a major food staple across the developing world; in the Philippines, it is predominantly eaten as a sweet. Boiled cassava topped with grated coconut and sugar is the most common form; grated for cassava bibingka is the most loved. The starch extracted from cassava, known as tapioca, is used as a flour, or balls (pearls) found in sweet merienda items, such as ginataan.

What’s your favourite Filipino recipe?

August 28, 2013

Moist Banana Cake Recipe With Fluffy Cream Cheese Frosting

Recently in New York I had the most delicious, moist banana cupcake topped with a luscious cream cheese frosting which I had to recreate at home (with some help from the bakery). I turned it into a banana cake to serve at afternoon tea but you can also bake them as cupcakes – either way, this is the best banana cake recipe you’ll ever try!

Tip: Make sure the bananas are over-ripe and black otherwise the banana flavour won’t come out in the cake.

Makes 1 cake or 24 cupcakes

Ingredients

125g butter, softened
2 1⁄2 cups sugar
3 eggs
1/2 tsp vanilla extract
3 cups plain flour
1 1/2 tsp baking soda
1/2 tsp baking powder
Pinch of sea salt
1 1/2 cups buttermilk
4-5 over-ripe (black) bananas, pureed to make 2 cups of banana puree

Cream cheese frosting

125g butter, softened
450g cream cheese (not low-fat)
8 cups icing sugar
1/2 tsp vanilla extract

Method

1. Preheat the oven to 150C. Line a cake pan with baking paper or a cupcake tray with cupcake liners.

Combine butter and sugar in a mixing bowl. Beat until sugar and butter becomes light and fluffy. Add the eggs and vanilla extract, then starting on low speed, start to beat the mixture, increasing to medium speed and beating until fluffy.

2. Sift the flour, baking powder, baking soda and salt. Add half of the flour mixture to the egg mixture, followed by the buttermilk, then add the rest of the flour mixture. Mix gently until combined, be careful not to over-mix.

3. On a low speed, mix in the banana puree. Mix for 1 minute.

4. Scoop the dough into the cake pan or cupcake tray and bake for 50 minutes-1 hour for the cake or  20-25 minutes for cupcakes. Remove and allow to cool.

5. To make the cream cheese frosting, combine the butter and cream cheese in a mixing bowl and mix on a medium speed for 5 minutes.

6. While mixing, slowly add the sugar to incorporate. Once all the sugar is mixed in, add the vanilla extract and continue to mix on medium speed for 3 minutes, until light and fluffy. Frost the cake or cupcakes when cool.

The cake or cupcakes will stay moist and fresh for 4 days if kept in an airtight container at room temperature – do not place in the fridge or the cake and frosting will dry.

What’s your favourite banana cake recipe?

August 9, 2013

Carrot And Walnut Cake Squares

A delicious morning or afternoon tea treat, these carrot and walnut cake squares are topped with a luscious lemon icing. Serve with a cup of English breakfast. The recipe uses the Electrolux TURBOPRO multi-function food processor but you can make this cake by hand, too.

Ingredients

125g salted butter at room temperature

1 cup raw sugar

1 egg

2 cups rolled oats

¾ cup walnut kernels

1 large carrot

1 ¼ cup plain flour

½ teaspoon ground cinnamon

1 teaspoon baking powder

Pinch of salt

Icing

1 egg white

1 ½ cups icing sugar

1 tablespoon lemon juice

Method

1. Preheat your oven to 170°C. Grease and line a square 25cm x 25cm cake tin.

2. Using the Electrolux TURBOPRO 1.25L multi-function food processor with the thin shredding disc, finely grate the peeled carrot.

3. Replace the shredding disc with the knife. Add in the walnuts, butter, sugar, egg, oats, cinnamon, baking powder, salt and flour and blend slowly until you achieve a smooth paste.

4. Pour the mixture into the cake tin, spreading evenly with a spatula, and bake for 30 minutes.

Icing

5. Put the egg whites and lemon juice into the 1L mixing jug and beat with the double whisk.

6. Gradually add in the icing sugar, continuing to beat.

7. Pour the icing over the still warm cake and put aside to harden (don’t bake the icing in the oven; it will become a hard, brittle meringue that is impossible to cut).

8. Allow to cool completely before cutting into squares and storing in an airtight container.

Tip: For an even richer flavour, add in to the cake mixture the grated rinds of half an orange and half a lemon.

What’s your favourite afternoon tea cake?

May 28, 2013

Gluten-Free Recipes: Pistachio And Apple Cake

You would never guess this pistachio and apple cake is gluten free. It’s moist and the perfect afternoon tea treat to serve with a dollop of mascarpone. Recipe from Gluten Free and Easy, by Robyn Russell. This is one of the delicious healthy cakes served at Sydney’s Brioche the Bakery. Serves: 8 Ingredients 100g (2/3 cup) shelled, unsalted pistachio nuts 30g (1/4 cup) white rice flour 1/2 teaspoon baking flour 150 g (1 1/2 cups) ground almonds 6 eggs, separated 115g (1/2 cup) caster sugar 115g (1/2 cup) caster sugar, extra 50g apple, such as Fuji, unpeeled and grated 50g butter, melted To serves Pure icing sugar Mascarpone Shredded mint Method 1. Preheat oven to 180C. 2. Grease and line the base of a 26 cm spring-form tin. 3. Place the pistachio nuts and flour in a food processor and process until the nuts are finely ground. The flour helps the nuts to grind evenly. Add the baking powder and ground almonds and pulse until just combined. 4. Using an electric mixer, beat the egg yolks and the first lot of sugar on high speed until the mixture is very thick. Add the nut and flour mixture, apple and butter and stir well. The mixture will be quite stiff at this stage. 5. In a separate bowl, beat the egg whites to soft peak stage then add the extra sugar and beat to firm peak stage. Gently fold the egg whites into the nut mixture in two batches. Place the mixture into the prepared tin and bake for 50-60 minutes or until cooked through. Allow the cake to set in the tin for 10 minutes then turn out onto a wire rack to cool. 6. To serve, dust the cake with pure icing sugar and serve slices with a dollop of mascarpone and a little mint. Isn’t this a great idea? Local foodie Fiona Wilkinson has just opened Brioche the Bakery, in Sydney’s Balmain, serving delicious low-GI, gluten-free, organic and dairy-free foods that contain no artificial additives and over-processed ingredients.

February 28, 2012