In mid-July, we introduced our two new baking products, Simply Spiced Carrot Cake Loaf Mix, and our Pancake and Waffle Mix.
We’ve had some amazing feedback from our social media followers and customers, for which we’d like to thank you.
Here are some of their words:
Pancake and Waffle Mix:
“We’ve had a waffle iron for years and never used it – so we decided to give it a go. I whipped up the mixture (super easy to do), and made some very fluffy and delicious waffles.”
“They were AMAZING! They were light, fluffy, sweet and golden; just delicious. So easy to make too, with only two ingredients to add to the mix. I’ve tried lots of mixes similar to this, but honestly, none have been as tasty.”
“You would never know that these beautiful waffles are also, gluten free, nut free, dairy free, vegan, and only 104 calories per 60 g serving.”
“A big yay for allergy-conscious businesses paving the way! Seeing stuff like this honestly makes me so hopeful for the future. Us allergic-to-life folk need our dessert fix too.”
“After attempting a lot of free-from pancake mixes in my time, I used the Pancake and Waffle mix, and I do believe, I’ve finally found THE ONE!”
Have you tried our pancake mix yet?
Carrot Cake Mix:
“The carrot cake is ridiculously simple to make. Grating carrots is as hard as it gets! The finished result was excellent, light fluffy cakes with a good rise, spiced to perfection. The house smelled ahh-mazing whilst they were baking. Marvellously moist and definitely delicious.”
“It was so soft and tastes like autumn (if that is a flavour?).”
“My mum who isn’t vegan just had a slice and said it was the best cake she’s ever tasted. And that is saying something, as she’s a cake fanatic.”
“I’m always skeptical when it comes to cake mixes, but was very impressed with this. It was just perfectly moist without being too dense. I actually much preferred it to my usual carrot cake recipe.”
“The Carrot cake was a first for me, something I’d never made before. Super easy to do, and it was mixed and in the oven within 5 mins. The recipe is completely vegan friendly and tastes absolutely amazing!
Have you tried our carrot cake mix yet?
Repeatedly for both mixes, we have been hearing how light and fluffy they are. The carrot cake work as both muffins, or a cake, and in one case, a cake baked for a brother, didn’t even manage reach its destination….. ‘mmm, we wonder why?
And it’s not just feedback about the Mixes, but also the fact that people are able to buy delicious products that are free from the top 14 Allergens.
One of our customers said: “My family shop frequently in the free-from section and constantly read labels as both me and my mum are vegan, and my brother has a severe nut allergy. Therefore, we’re always grateful to company’s like Creative Nature.”
Why are vegetables so healthy to add to cakes?
Carrot Cake has been around since the medieval period, as we mentioned in our July blog when we launched these products. A cake that has been particularly popular in the Western world, but has seen a limited exposure in the availability of bake mixes.
Vegetables not only add a natural sugar, but they also add a moistness to cakes.
With growing consumer concerns over the sugar content of cakes, including that of fruit, naturally sweet vegetables could offer an alternative.
Beetroot, parsnips, pumpkin, sweet potatoes and courgettes can also add flavour, texture and moistness to cakes.
Courgette and beetroot partner well with chocolate. Also, along with carrot, parsnips and pumpkin, beetroot goes well with spices too.
Natural food colouring
If you are eating free-from foods, then when you make icing you want to ensure that the ingredients are also safe. Vegetables are also a great source to create your own natural food colouring.
Food colouring can be made naturally from garden vegetables:
- Red: beets: pink/red
- Pink: strawberries, raspberries
- Orange: sweet potato, carrots
- Blue: red cabbage + baking soda
- Green: matcha, spinach
- Purple: blueberries, purple sweet potato
- Yellow: saffron, turmeric
You do need to consider the flavour of the ingredients, because a small amount of the flavour will still remain. That is the only downside of making natural food colouring.
Find out how from the link below how to go about making your food colours…