This recipe is nutrient dense, gluten free, dairy free, nightshade free, primal & is perfect for birthday celebrations!
What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This recipe is full of healthy fats and/or oils, which supports the sacral chakra.
This recipe is higher in carbohydrates, providing the solar plexus chakra with both long-lasting sugar sources (like fiber) and quick acting sugars like glucose.
This recipe is higher in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.
Contains yellow/tan/golden colored foods, which help raise the body’s frequency to that of the solar plexus, helping to balance it.
This recipe contains dark blue and purple pigments, which balance the third eye chakra while also protecting from spiritual overuse or negativity.
Equipment Needed to Create this Recipe:
large mixing bowl
mini loaf pan or cupcake tin
a silicon spatula
Lemon Blueberry Vanilla Mini Loaves
(gluten free & made with love)
Prep time: 10-20 minutes & cooling time Cook time: 20-24 minutes Yield: about 8 mini loaves
Pamala's brand gluten free vanilla cake mix
1/2 cup melted coconut oil (be sure to allow this to cool a bit before adding it to your eggs)
3 large eggs
1.5 cups water
1 lemon juiced
1 heaping cup blueberries
Lemon Zest Frosting:
½ jar of Mrs Jones brand vanilla frosting
1-/2-1 juice of lemon
Zest of 1 full lemon
How to Create this Recipe:
Preheat oven to 325 °F lining a mini loaf pan with parchment or coconut oil.
Make the vanilla cake according to the mix. To do this, I warmed my coconut oil and allow it to sit to the side. Then I added the eggs and water to a large bowl and whisked until mixed. Then slowly add the coconut oil and mix until combined. Add the cake mix and gentle fold together until all mix is incorporated. Then add the lemon juice and blueberries. Fold until mixed in well.
Then fill your mini loaf tins (you can also use muffin tins) up almost full, but not quite. I ended up with 8.
Pop in the oven for 20-24 minutes, or until a toothpick pulls out clean from the center. Remove from oven when they’re finished cooking and allow to cool all the way before frosting.
Once cooled frost however your heart desires!
To make the frosting, simply use ½ the jar of frosting and mix in the lemon juice and zest until incorporated. Then spread over the tops of your mini loaves (when cooled). If these even last you a day, they’ll stay good in an airtight container in the fridge for up to a week or in the freezer for about 6 months.