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A taste of the 818 Outpost 🌴 Make the Key Lime Colada at home with Califia Farms’ Key Lime Colada Refresher and 818 Tequila Blanco. Recipe below, cheers! Recipe: - 4 OZ @drink818 Tequila Blanco - 2 OZ @califiafarms - Key Lime Colada Refresher - 4 OZ cream of coconut - 1 OZ fresh lime juice - 2 cups ice Prep: 1. Combine all ingredients into a blender and blend to combine. 2. Garnish with a lime wedge. Makes 2 cocktails
2.53M
8.72K
159
11mo ago
califiafarms
A taste of the 818 Outpost 🌴 Make the Key Lime Colada at home with Califia Farms’ Key Lime Colada Refresher and 818 Tequila Blanco. Recipe below, cheers! Recipe: - 4 OZ @drink818 Tequila Blanco - 2 OZ @califiafarms - Key Lime Colada Refresher - 4 OZ cream of coconut - 1 OZ fresh lime juice - 2 cups ice Prep: 1. Combine all ingredients into a blender and blend to combine. 2. Garnish with a lime wedge. Makes 2 cocktails
Creamy Melon Agua Fresca! Save, share, and tag your people    A dairy-free take on a classic Mexican Agua Fresca! Ft my family’s favorite organic, plant-based milks from @Califiafarms  #CalifiaPartner Recipe Serves 8 Ingredients: 2 ripe cantaloupes, Seeds, Rind removed & chopped into chunks * Reserve a 1/2 of a cantaloupe 1 cup filtered water 3 cups Califia Organic Almondmilk 1/4 cup Coconutmilk Simple Syrup (recipe below) to taste or Agave Syrup Homemade Coconutmilk Simple Syrup: 2 cups Califia Organic Coconutmilk 1 cup cane sugar 1 tbsp vanilla 1 tsp salt For the syrup: Combine ingredients in a sauce pan, mix and cook over low heat for 30 minutes, stirring every few minutes. You make see it begin to foam, but that’s okay continue to stir it. Transfer to a jar and let cool in the fridge for 20 minutes. Store leftovers in fridge for up to 2 weeks. For the Agua Fresca: To a blender, add the cantaloupe, water & 1/4 cup of sweetener. Blend on high for 1 minute or until completely smooth. Place a fine mesh strainer over a large bowl OR my preferred way- a nut milk bag and pour the contents through. Transfer back to the blender. Cut the remaining 1/2 cantaloupe into tiny cubes. Add a bunch of ice to a pitcher, then add in the tiny cantaloupe cubes, the cantaloup juice and top it all off with the almond milk. Mix and taste, add more sweetener if you wish! You may need more depending on the sweetness of your melon! Enjoy.
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9mo ago
califiafarms
Creamy Melon Agua Fresca! Save, share, and tag your people    A dairy-free take on a classic Mexican Agua Fresca! Ft my family’s favorite organic, plant-based milks from @Califiafarms  #CalifiaPartner Recipe Serves 8 Ingredients: 2 ripe cantaloupes, Seeds, Rind removed & chopped into chunks * Reserve a 1/2 of a cantaloupe 1 cup filtered water 3 cups Califia Organic Almondmilk 1/4 cup Coconutmilk Simple Syrup (recipe below) to taste or Agave Syrup Homemade Coconutmilk Simple Syrup: 2 cups Califia Organic Coconutmilk 1 cup cane sugar 1 tbsp vanilla 1 tsp salt For the syrup: Combine ingredients in a sauce pan, mix and cook over low heat for 30 minutes, stirring every few minutes. You make see it begin to foam, but that’s okay continue to stir it. Transfer to a jar and let cool in the fridge for 20 minutes. Store leftovers in fridge for up to 2 weeks. For the Agua Fresca: To a blender, add the cantaloupe, water & 1/4 cup of sweetener. Blend on high for 1 minute or until completely smooth. Place a fine mesh strainer over a large bowl OR my preferred way- a nut milk bag and pour the contents through. Transfer back to the blender. Cut the remaining 1/2 cantaloupe into tiny cubes. Add a bunch of ice to a pitcher, then add in the tiny cantaloupe cubes, the cantaloup juice and top it all off with the almond milk. Mix and taste, add more sweetener if you wish! You may need more depending on the sweetness of your melon! Enjoy.
SNICKERDOODLE PEACH COBBLER My actual summer dream right here 🍑 Warm, gooey, tart peaches with a golden, crisp cake top that tastes like a giant soft snickerdoodle. Served with non-dairy ice cream, a drizzle of olive oil, flaky sea salt, and yes—made extra easy (and dairy-free!) using my fave @califiafarms Organic Unsweetened Almondmilk ✨ Recipe below OR comment ‘PEACH’ to get it sent to you 🤎 #Recipe Details (serves 12-15): Snickerdoodle Peach Cobbler: - 1 cup (240ml) @califiafarms Organic Unsweetened Almondmilk - 1 cup (200g) granulated sugar - 2 cups (260g) all-purpose flour - 4 tsp (16g) baking powder - 1 tsp (6g) salt - 1 tsp (4g) cinnamon - Optional: 1 tsp (3g) cream of tartar - 4 cups (570g) sliced peaches Topping: - 1 1/2 cups (360ml) water - 3/4 cup (180g) brown sugar, divided - 1/2 cups (110g) granulated sugar - Optional: 1/4 cup (50g) granulated sugar + 1/2 tbsp (3g) cinnamon, for sprinkling on top Instructions: Preheat oven to 400F. Grease a 9x13” baking pan w/ olive or avocado oil. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon & cream of tartar. In a separate large bowl, whisk together the almondmilk & granulated sugar. Add the dry ingredients to the wet; fold until combined & there are no lumps. Add the sliced peaches; fold until coated in the batter. Pour peach batter mixture into the prepared baking dish & spread into an even layer. Set aside. Prepare topping. In a pot over high heat, mix together the water, 1/4 cup (60g) of the brown sugar, and granulated sugar. Bring to a boil. Meanwhile, sprinkle the remaining 1/2 cup (120g) of brown sugar all over the top of the batter in the pan. Once the water mixture is boiling, gently pour it ALL over the batter & brown sugar in the pan (this is what creates the gooey bottom while baking). Carefully transfer to oven. Bake at 400F for 40-45 mins, until golden, bubbling & mostly set. Remove from oven & if desired, sprinkle cinnamon sugar over top. If wanted, place the pan back into the oven with the broiler on to lightly caramelize the top or use a kitchen torch. Serve warm with non-dairy ice cream, olive oil & flaky sea salt. Enjoy! #califiapartner
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8mo ago
califiafarms
SNICKERDOODLE PEACH COBBLER My actual summer dream right here 🍑 Warm, gooey, tart peaches with a golden, crisp cake top that tastes like a giant soft snickerdoodle. Served with non-dairy ice cream, a drizzle of olive oil, flaky sea salt, and yes—made extra easy (and dairy-free!) using my fave @califiafarms Organic Unsweetened Almondmilk ✨ Recipe below OR comment ‘PEACH’ to get it sent to you 🤎 #Recipe Details (serves 12-15): Snickerdoodle Peach Cobbler: - 1 cup (240ml) @califiafarms Organic Unsweetened Almondmilk - 1 cup (200g) granulated sugar - 2 cups (260g) all-purpose flour - 4 tsp (16g) baking powder - 1 tsp (6g) salt - 1 tsp (4g) cinnamon - Optional: 1 tsp (3g) cream of tartar - 4 cups (570g) sliced peaches Topping: - 1 1/2 cups (360ml) water - 3/4 cup (180g) brown sugar, divided - 1/2 cups (110g) granulated sugar - Optional: 1/4 cup (50g) granulated sugar + 1/2 tbsp (3g) cinnamon, for sprinkling on top Instructions: Preheat oven to 400F. Grease a 9x13” baking pan w/ olive or avocado oil. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon & cream of tartar. In a separate large bowl, whisk together the almondmilk & granulated sugar. Add the dry ingredients to the wet; fold until combined & there are no lumps. Add the sliced peaches; fold until coated in the batter. Pour peach batter mixture into the prepared baking dish & spread into an even layer. Set aside. Prepare topping. In a pot over high heat, mix together the water, 1/4 cup (60g) of the brown sugar, and granulated sugar. Bring to a boil. Meanwhile, sprinkle the remaining 1/2 cup (120g) of brown sugar all over the top of the batter in the pan. Once the water mixture is boiling, gently pour it ALL over the batter & brown sugar in the pan (this is what creates the gooey bottom while baking). Carefully transfer to oven. Bake at 400F for 40-45 mins, until golden, bubbling & mostly set. Remove from oven & if desired, sprinkle cinnamon sugar over top. If wanted, place the pan back into the oven with the broiler on to lightly caramelize the top or use a kitchen torch. Serve warm with non-dairy ice cream, olive oil & flaky sea salt. Enjoy! #califiapartner
Let’s make an iced lavender latte together using @califiafarms Organic Lavender Almond Creamer ☕️ #CalifiaPartner
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8mo ago
califiafarms
Let’s make an iced lavender latte together using @califiafarms Organic Lavender Almond Creamer ☕️ #CalifiaPartner
SWEET POTATO STICKY TOFFEE PUDDINGS FOR TWO Soft, gooey, warming sweet potato goodness made with only the best, @califiafarms Organic Unsweetened Almondmilk 🍂 Recipe below OR comment ‘RECIPE’ to get it sent to you 🤎 #Recipe Details: Sweet Potato Cakes: - 2 tbsp (28g) salted vegan butter - 1/2 cup (130g) pitted, chopped Medjool dates - 1 tsp (5g) baking soda - 6 tbsp (90ml) hot @califiafarms Organic Unsweetened Almondmilk - 1 cup (240g) sweet potato purée - 1/2 cup (120g) dark brown sugar - 1 tsp (4g) vanilla extract - 1 cup (120g) AP flour - 1 tsp (2g) cinnamon - 1/2 tsp (1g) pumpkin pie spice - 1/4 (2g) tsp salt Sweet Potato Toffee Sauce: - 1/4 cup (60g) dark brown sugar - 3 tbsp (90g) sweet potato purée - 2 tbsp (30ml) @califiafarms Dairy Free Heavy Whip - 1/4 cup (58g) salted vegan butter - 1 tbsp (20g) maple syrup - 1 tsp (4g) vanilla extract Instructions: Preheat the oven to 350F. Grease 2 (14oz) or 4 (8oz) ramekins w/ butter. Set aside. Cakes: In a small bowl, combine the dates, butter & baking soda. Pour the hot almondmilk on top & stir. Let sit for 10 mins, or until the dates have softened. In a bowl, whisk together the flour, cinnamon, pumpkin pie spice & salt. Once the dates have softened, pour the mixture into a blender or use an immersion blender; blend until a paste forms. In a large bowl, combine the date paste, sweet potato purée, brown sugar & vanilla. Whisk. Add the dry ingredients to the wet; fold until just combined. Divide the batter among the ramekins. 8oz ramekins: bake at 350F for 28-35 mins. 14oz ramekins: bake at 350F for 33-40 mins. Sweet Potato Toffee Sauce: In a small pot over medium heat, combine all of the ingredients except for vanilla. Bring to a simmer for 5 mins, until slightly thickened. Remove from heat & whisk in the vanilla. Remove cakes from the oven. Turn your oven onto the broil setting. Use a skewer or fork to poke holes all over the cakes, then pour some of the sauce over each so it soaks into the cakes. Place back into the oven and broil for 1-2 mins, until just bubbling on top. Remove & serve warm dairy free vanilla ice cream, sweet potato toffee sauce & flaky sea salt. Enjoy! #califiapartner
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4mo ago
califiafarms
SWEET POTATO STICKY TOFFEE PUDDINGS FOR TWO Soft, gooey, warming sweet potato goodness made with only the best, @califiafarms Organic Unsweetened Almondmilk 🍂 Recipe below OR comment ‘RECIPE’ to get it sent to you 🤎 #Recipe Details: Sweet Potato Cakes: - 2 tbsp (28g) salted vegan butter - 1/2 cup (130g) pitted, chopped Medjool dates - 1 tsp (5g) baking soda - 6 tbsp (90ml) hot @califiafarms Organic Unsweetened Almondmilk - 1 cup (240g) sweet potato purée - 1/2 cup (120g) dark brown sugar - 1 tsp (4g) vanilla extract - 1 cup (120g) AP flour - 1 tsp (2g) cinnamon - 1/2 tsp (1g) pumpkin pie spice - 1/4 (2g) tsp salt Sweet Potato Toffee Sauce: - 1/4 cup (60g) dark brown sugar - 3 tbsp (90g) sweet potato purée - 2 tbsp (30ml) @califiafarms Dairy Free Heavy Whip - 1/4 cup (58g) salted vegan butter - 1 tbsp (20g) maple syrup - 1 tsp (4g) vanilla extract Instructions: Preheat the oven to 350F. Grease 2 (14oz) or 4 (8oz) ramekins w/ butter. Set aside. Cakes: In a small bowl, combine the dates, butter & baking soda. Pour the hot almondmilk on top & stir. Let sit for 10 mins, or until the dates have softened. In a bowl, whisk together the flour, cinnamon, pumpkin pie spice & salt. Once the dates have softened, pour the mixture into a blender or use an immersion blender; blend until a paste forms. In a large bowl, combine the date paste, sweet potato purée, brown sugar & vanilla. Whisk. Add the dry ingredients to the wet; fold until just combined. Divide the batter among the ramekins. 8oz ramekins: bake at 350F for 28-35 mins. 14oz ramekins: bake at 350F for 33-40 mins. Sweet Potato Toffee Sauce: In a small pot over medium heat, combine all of the ingredients except for vanilla. Bring to a simmer for 5 mins, until slightly thickened. Remove from heat & whisk in the vanilla. Remove cakes from the oven. Turn your oven onto the broil setting. Use a skewer or fork to poke holes all over the cakes, then pour some of the sauce over each so it soaks into the cakes. Place back into the oven and broil for 1-2 mins, until just bubbling on top. Remove & serve warm dairy free vanilla ice cream, sweet potato toffee sauce & flaky sea salt. Enjoy! #califiapartner
BANANA FRITTERS W/ EASY HOMEMADE SALTED CARAMEL I wish you could just reach your hand through the screen 😭 Soft & fluffy on the inside, golden & crisp on the outside…served warm with powdered sugar + a dip of silky, easy homemade salted caramel ✨ Made with @califiafarms Organic Unsweetened Coconut Milk for the perfect light, dairy-free batter — and they’re every bit as good as they look 🤌 Recipe below OR comment ‘BANANA’ to get it sent to you 🤎 #Recipe Details (makes 18-20): Banana Fritters: - 2 cups (240g) cake flour - 3 tsp (12g) baking powder - 1 tsp (6g) salt - 1 tsp (2g) cinnamon - 3/4 cup (165g) granulated sugar - 1/2 cup (120ml) @califiafarms Organic Coconutmilk - 1/2 cup (120g) dairy-free yogurt of choice - 1 tbsp olive oil - 1 tsp (4g) vanilla extract - 2 bananas, chopped (1 cup; 275g) - Avocado oil, for frying - Powdered sugar, for dusting Easy Salted Caramel: - 1/4 cup (85g) maple syrup - 3 tbsp (55g) smooth almond butter - 2 tbsp (25g) avocado oil or melted coconut oil - Large pinch of salt Instructions: Batter: In a medium bowl, whisk together the cake flour, baking powder, salt & cinnamon. In a separate large bowl, whisk together the sugar, coconutmilk, yogurt, olive oil & vanilla until well combined. Add the dry ingredients to wet. Fold until just combined. Then, add the chopped banana chunks & gently fold in. Cover & place in the fridge while you prepare the salted caramel. Salted Caramel: Mix together all of the ingredients until combined & smooth. Fry (the batter shouldn’t sit longer in the fridge): Fill a large pot or Dutch oven w/ avocado oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-370F. Line a wire rack w/ a thick layer of paper towels. Once the oil is hot, use a medium cookie scoop (2 tbsp) to scoop the batter & drop directly into the oil. Add 6-8 fritters at a time. Fry for 2-4 mins, flipping halfway through, until golden. Note: they won’t really float due to no egg being in the batter! Once finished, use a slotted spoon to remove & transfer to the rack w/ paper towels. Repeat. Cool for 10 mins. Then serve warm w/ a dusting of powdered sugar & the salted caramel as a dip. Enjoy! #califiapartner
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7mo ago
califiafarms
BANANA FRITTERS W/ EASY HOMEMADE SALTED CARAMEL I wish you could just reach your hand through the screen 😭 Soft & fluffy on the inside, golden & crisp on the outside…served warm with powdered sugar + a dip of silky, easy homemade salted caramel ✨ Made with @califiafarms Organic Unsweetened Coconut Milk for the perfect light, dairy-free batter — and they’re every bit as good as they look 🤌 Recipe below OR comment ‘BANANA’ to get it sent to you 🤎 #Recipe Details (makes 18-20): Banana Fritters: - 2 cups (240g) cake flour - 3 tsp (12g) baking powder - 1 tsp (6g) salt - 1 tsp (2g) cinnamon - 3/4 cup (165g) granulated sugar - 1/2 cup (120ml) @califiafarms Organic Coconutmilk - 1/2 cup (120g) dairy-free yogurt of choice - 1 tbsp olive oil - 1 tsp (4g) vanilla extract - 2 bananas, chopped (1 cup; 275g) - Avocado oil, for frying - Powdered sugar, for dusting Easy Salted Caramel: - 1/4 cup (85g) maple syrup - 3 tbsp (55g) smooth almond butter - 2 tbsp (25g) avocado oil or melted coconut oil - Large pinch of salt Instructions: Batter: In a medium bowl, whisk together the cake flour, baking powder, salt & cinnamon. In a separate large bowl, whisk together the sugar, coconutmilk, yogurt, olive oil & vanilla until well combined. Add the dry ingredients to wet. Fold until just combined. Then, add the chopped banana chunks & gently fold in. Cover & place in the fridge while you prepare the salted caramel. Salted Caramel: Mix together all of the ingredients until combined & smooth. Fry (the batter shouldn’t sit longer in the fridge): Fill a large pot or Dutch oven w/ avocado oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-370F. Line a wire rack w/ a thick layer of paper towels. Once the oil is hot, use a medium cookie scoop (2 tbsp) to scoop the batter & drop directly into the oil. Add 6-8 fritters at a time. Fry for 2-4 mins, flipping halfway through, until golden. Note: they won’t really float due to no egg being in the batter! Once finished, use a slotted spoon to remove & transfer to the rack w/ paper towels. Repeat. Cool for 10 mins. Then serve warm w/ a dusting of powdered sugar & the salted caramel as a dip. Enjoy! #califiapartner
PISTACHIO & BLACKBERRY OLIVE OIL CAKE Made oh-so perfect & dairy-free thanks to @califiafarms Organic Oatmilk 🥹 Recipe below OR comment ‘CAKE’ to get the recipe set to you 🤎 #Recipe Details: Cake: - 4/5 cup (110g) shelled pistachios - 1 cup (220g) granulated sugar - 2 cups (260g) AP flour - 2 1/2 tsp (10g) baking powder - 1/2 tsp (3g) salt - 1 1/5 cups (290ml) @califiafarms Organic Oatmilk - 1 tbsp (15g) apple cider vinegar - 1/2 cup (120ml) olive oil - 1 tbsp (12g) vanilla - 1 tsp (4g) almond extract - Optional: natural green food dye - Blackberry preserves Blackberry Thyme Buttercream: - 3 cups (360g) powdered sugar - 1 1/2 cups (339g) salted vegan butter, room temp - 1/3 cup (105g) blackberry preserves - 1 1/2 tsp (6g) vanilla - 1 tsp (6g) salt - 1/2 tsp (1g) dried thyme - Fresh blackberries - Chopped pistachios Instructions: Preheat oven to 350F. Grease 2, 6” or 7” cake pans w/ butter & dust w/ flour. Line bottoms w/ parchment paper rounds. Cake Layers: In a bowl, whisk together the oatmilk & apple cider vinegar; rest for 5 mins. Add pistachios & sugar to a food processor; blend until finely ground. In a bowl, whisk together the pistachio/sugar mixture, flour, baking powder & salt. In a separate large bowl, whisk together the oatmilk/ACV mixture, olive oil, & both extracts. Optional: add some natural green food dye to enhance color! Add dry ingredients to wet; fold to combine. Divide batter evenly among cake pans (~425g each). Bake at 350F for 25-30 mins. Remove & cool COMPLETELY in pans. Buttercream: In a stand mixer fitted w/ paddle attachment, beat butter w/ blackberry preserves, until smooth. Gradually add powdered sugar until fully combined. Beat in vanilla, salt & thyme. Increase speed to medium; beat for 4-5 mins, until light & fluffy. Assemble: Slice the top of 1 cake layer off to even, leaving the other w/ domed top. Place evened cake layer on a cake stand. Pipe buttercream in the middle & around edges. Add a spoonful of blackberry preserves to the middle. Add 2nd layer; pipe buttercream on top. Add a spoonful of blackberry preserves in the middle & garnish w/ blackberries & chopped pistachios. Enjoy!

#califiapartner
375K
21.4K
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10mo ago
califiafarms
PISTACHIO & BLACKBERRY OLIVE OIL CAKE Made oh-so perfect & dairy-free thanks to @califiafarms Organic Oatmilk 🥹 Recipe below OR comment ‘CAKE’ to get the recipe set to you 🤎 #Recipe Details: Cake: - 4/5 cup (110g) shelled pistachios - 1 cup (220g) granulated sugar - 2 cups (260g) AP flour - 2 1/2 tsp (10g) baking powder - 1/2 tsp (3g) salt - 1 1/5 cups (290ml) @califiafarms Organic Oatmilk - 1 tbsp (15g) apple cider vinegar - 1/2 cup (120ml) olive oil - 1 tbsp (12g) vanilla - 1 tsp (4g) almond extract - Optional: natural green food dye - Blackberry preserves Blackberry Thyme Buttercream: - 3 cups (360g) powdered sugar - 1 1/2 cups (339g) salted vegan butter, room temp - 1/3 cup (105g) blackberry preserves - 1 1/2 tsp (6g) vanilla - 1 tsp (6g) salt - 1/2 tsp (1g) dried thyme - Fresh blackberries - Chopped pistachios Instructions: Preheat oven to 350F. Grease 2, 6” or 7” cake pans w/ butter & dust w/ flour. Line bottoms w/ parchment paper rounds. Cake Layers: In a bowl, whisk together the oatmilk & apple cider vinegar; rest for 5 mins. Add pistachios & sugar to a food processor; blend until finely ground. In a bowl, whisk together the pistachio/sugar mixture, flour, baking powder & salt. In a separate large bowl, whisk together the oatmilk/ACV mixture, olive oil, & both extracts. Optional: add some natural green food dye to enhance color! Add dry ingredients to wet; fold to combine. Divide batter evenly among cake pans (~425g each). Bake at 350F for 25-30 mins. Remove & cool COMPLETELY in pans. Buttercream: In a stand mixer fitted w/ paddle attachment, beat butter w/ blackberry preserves, until smooth. Gradually add powdered sugar until fully combined. Beat in vanilla, salt & thyme. Increase speed to medium; beat for 4-5 mins, until light & fluffy. Assemble: Slice the top of 1 cake layer off to even, leaving the other w/ domed top. Place evened cake layer on a cake stand. Pipe buttercream in the middle & around edges. Add a spoonful of blackberry preserves to the middle. Add 2nd layer; pipe buttercream on top. Add a spoonful of blackberry preserves in the middle & garnish w/ blackberries & chopped pistachios. Enjoy!

#califiapartner
CARAMEL APPLE PUDDING CAKE essentially fall in a baking dish 🍂 soft and fluffy on top like a cake, gooey on the bottom like a pudding, with tart apples baked all throughout 🍎 the cake is made with @califiafarms Organic Vanilla Almondmilk, which keeps it rich, flavorful, and extra soft ✨ recipe below OR comment ‘APPLE’ to get it sent to you 🤎 #Recipe Details: Apple Cake: - 1 1/2 cup (180g) AP flour - 2 1/4 tsp (10g) baking powder - 3/4 tsp (5g) salt - 2 tsp (4g) cinnamon - 1/2 tsp (1g) apple pie spice - 1 cup (220g) granulated sugar - 1/2 (120ml) cup @califiafarms Organic Vanilla Almondmilk - 1 cup (240g) dairy free Greek yogurt or sour cream - 2 tsp (8g) vanilla bean paste or extract - 2 large apples of choice, thinly sliced (& peeled if desired) Topping: - 1 cup (240g) brown sugar - 2 tsp (4g) cinnamon - 3/4 cup (180ml) water - 3/4 cup (180ml) apple cider Easy Salted Caramel: - 1/4 cup (85g) maple syrup - 3 tbsp (55g) smooth almond butter - 2 tbsp (25g) avocado oil or melted coconut oil - Large pinch of salt Instructions: Preheat the oven to 350F. Grease a 10.5x7.5” or 8x8” baking dish w/ vegan butter. Batter: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon & apple pie spice. Set aside. In a large bowl, whisk together the sugar, almondmilk, yogurt & vanilla until well combined. Add the dry ingredients to the wet; mix until just combined. Add the sliced apples & fold coated in the batter. Pour the batter into the prepared baking dish & spread. Set aside. Topping: Mix the brown sugar & cinnamon in a bowl. Sprinkle this mixture all over the top of the batter. Whisk together the water & apple cider in a large measuring cup. Heat the mixture in the microwave for ~2-3 mins, until very hot. Gently pour the hot water mixture ALL over the brown sugar layer in the pan. DO NOT mix. Transfer the pan into the oven. Bake at 350F for 50-60 mins, until golden, bubbling & mostly set. Prepare the salted caramel by mixing all of the ingredients together in a bowl, until smooth. Remove the cobbler from the oven; cool for 10-15 mins. Serve w/ vanilla ice cream, salted caramel & flaky sea salt. Enjoy! #califiapartner
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5mo ago
califiafarms
CARAMEL APPLE PUDDING CAKE essentially fall in a baking dish 🍂 soft and fluffy on top like a cake, gooey on the bottom like a pudding, with tart apples baked all throughout 🍎 the cake is made with @califiafarms Organic Vanilla Almondmilk, which keeps it rich, flavorful, and extra soft ✨ recipe below OR comment ‘APPLE’ to get it sent to you 🤎 #Recipe Details: Apple Cake: - 1 1/2 cup (180g) AP flour - 2 1/4 tsp (10g) baking powder - 3/4 tsp (5g) salt - 2 tsp (4g) cinnamon - 1/2 tsp (1g) apple pie spice - 1 cup (220g) granulated sugar - 1/2 (120ml) cup @califiafarms Organic Vanilla Almondmilk - 1 cup (240g) dairy free Greek yogurt or sour cream - 2 tsp (8g) vanilla bean paste or extract - 2 large apples of choice, thinly sliced (& peeled if desired) Topping: - 1 cup (240g) brown sugar - 2 tsp (4g) cinnamon - 3/4 cup (180ml) water - 3/4 cup (180ml) apple cider Easy Salted Caramel: - 1/4 cup (85g) maple syrup - 3 tbsp (55g) smooth almond butter - 2 tbsp (25g) avocado oil or melted coconut oil - Large pinch of salt Instructions: Preheat the oven to 350F. Grease a 10.5x7.5” or 8x8” baking dish w/ vegan butter. Batter: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon & apple pie spice. Set aside. In a large bowl, whisk together the sugar, almondmilk, yogurt & vanilla until well combined. Add the dry ingredients to the wet; mix until just combined. Add the sliced apples & fold coated in the batter. Pour the batter into the prepared baking dish & spread. Set aside. Topping: Mix the brown sugar & cinnamon in a bowl. Sprinkle this mixture all over the top of the batter. Whisk together the water & apple cider in a large measuring cup. Heat the mixture in the microwave for ~2-3 mins, until very hot. Gently pour the hot water mixture ALL over the brown sugar layer in the pan. DO NOT mix. Transfer the pan into the oven. Bake at 350F for 50-60 mins, until golden, bubbling & mostly set. Prepare the salted caramel by mixing all of the ingredients together in a bowl, until smooth. Remove the cobbler from the oven; cool for 10-15 mins. Serve w/ vanilla ice cream, salted caramel & flaky sea salt. Enjoy! #califiapartner
The coziest Golden Butternut Ginger-Coconut Soup (FULL recipe below) topped with a vibrant pomegranate gremolata. Naturally dairy-free (but with a sneaky protein boost) and the silkiest broth from @califiafarms Organic Coconutmilk. #califiapartner Golden Butternut Coconut Soup SERVES 4 1 (2 – 2 ½ lb.) butternut squash 3 Tbsp. extra-virgin olive oil 1 tsp. ground turmeric 1 tsp. ground ginger 1 tsp. paprika 1 tsp. kosher salt + ½ tsp. black pepper 1 red bell pepper, cored and sliced into quarters 1 yellow onion, peeled and sliced into large segments 4 garlic cloves (peel on) 1 (15-16 oz.) block silken tofu, drained 2 cups vegetable broth ½ cup Califia Farms Organic Coconutmilk 1 Tbsp. fresh lemon juice 1/3 cup pomegranate arils ¼ cup roasted, salted pistachios, finely chopped 1 Tbsp. chopped fresh mint leaves 1 tsp. lemon zest 1. Preheat oven to 400ºF. Slice butternut squash in half lengthwise and scoop out seeds. Score the flesh in a crosshatch design and arrange on a large rimmed baking sheet or 9x13-inch baking pan. Arrange bell pepper and onion segments around squash and drizzle everything with olive oil. Mix spices (turmeric, ginger, paprika, salt, and pepper) in a small bowl and sprinkle evenly over vegetables. Turn butternut squash so it’s cut-side down. Place garlic cloves in a small piece of foil or parchment paper and lightly drizzle with olive oil. Wrap loosely and place in baking pan. Transfer pan to the oven and roast until the squash is fork-tender, about 60 minutes. 2. Meanwhile, prepare Pomegranate Gremolata by combining pomegranate arils, pistachios, mint, & lemon zest in a small bowl. 3. Once the veggies are almost done roasting, combine broth and coconutmilk in a small saucepan and bring to a gentle simmer. 4. Scoop out the flesh of the roasted butternut squash and transfer it a blender. Add roasted bell pepper and onion segments, along with garlic (removed from skin), silken tofu, and warm broth mixture. Blend on high speed until smooth and creamy. Add 1 Tbsp. of fresh lemon juice; stir to combine. Taste and adjust seasonings as needed. Pour soup into bowls and garnish with Pomegranate Gremolata and a drizzle of olive oil, if desired.
295K
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3mo ago
califiafarms
The coziest Golden Butternut Ginger-Coconut Soup (FULL recipe below) topped with a vibrant pomegranate gremolata. Naturally dairy-free (but with a sneaky protein boost) and the silkiest broth from @califiafarms Organic Coconutmilk. #califiapartner Golden Butternut Coconut Soup SERVES 4 1 (2 – 2 ½ lb.) butternut squash 3 Tbsp. extra-virgin olive oil 1 tsp. ground turmeric 1 tsp. ground ginger 1 tsp. paprika 1 tsp. kosher salt + ½ tsp. black pepper 1 red bell pepper, cored and sliced into quarters 1 yellow onion, peeled and sliced into large segments 4 garlic cloves (peel on) 1 (15-16 oz.) block silken tofu, drained 2 cups vegetable broth ½ cup Califia Farms Organic Coconutmilk 1 Tbsp. fresh lemon juice 1/3 cup pomegranate arils ¼ cup roasted, salted pistachios, finely chopped 1 Tbsp. chopped fresh mint leaves 1 tsp. lemon zest 1. Preheat oven to 400ºF. Slice butternut squash in half lengthwise and scoop out seeds. Score the flesh in a crosshatch design and arrange on a large rimmed baking sheet or 9x13-inch baking pan. Arrange bell pepper and onion segments around squash and drizzle everything with olive oil. Mix spices (turmeric, ginger, paprika, salt, and pepper) in a small bowl and sprinkle evenly over vegetables. Turn butternut squash so it’s cut-side down. Place garlic cloves in a small piece of foil or parchment paper and lightly drizzle with olive oil. Wrap loosely and place in baking pan. Transfer pan to the oven and roast until the squash is fork-tender, about 60 minutes. 2. Meanwhile, prepare Pomegranate Gremolata by combining pomegranate arils, pistachios, mint, & lemon zest in a small bowl. 3. Once the veggies are almost done roasting, combine broth and coconutmilk in a small saucepan and bring to a gentle simmer. 4. Scoop out the flesh of the roasted butternut squash and transfer it a blender. Add roasted bell pepper and onion segments, along with garlic (removed from skin), silken tofu, and warm broth mixture. Blend on high speed until smooth and creamy. Add 1 Tbsp. of fresh lemon juice; stir to combine. Taste and adjust seasonings as needed. Pour soup into bowls and garnish with Pomegranate Gremolata and a drizzle of olive oil, if desired.
Valentine’s Day is coming up and what better way to start each day than with chocolate covered strawberry oats?! I used @califiafarms’s new Organic Soymilk in these oats. Made with only 3 simple ingredients, no gums or oils, and it has the best mild taste. The perfect addition to your morning breakfast! #CalifiaPartner Ingredients (for 1 serving): •1/2 cup rolled oats •3/4 cup @califiafarms Organic Soymilk •1/3 cup freeze dried strawberries •1 tbsp chocolate cups •1 tbsp chia seeds •1 scoop plant-based protein powder of choice Chocolate topping: 1 tbsp chocolate chips + 1 tsp coconut oil Instructions: Combine all of the oat ingredients in a jar and refrigerate overnight. Before serving, melt the chocolate + coconut oil in a small microwave safe bowl. Pour over the cooled oats and place back in the fridge for 5-10 minutes, until it hardens just a bit. Then you have a crunchy piece of chocolate in every bite! #chocolatecoveredstrawberries #easybreakfast #mealprep #valentines
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1mo ago
califiafarms
Valentine’s Day is coming up and what better way to start each day than with chocolate covered strawberry oats?! I used @califiafarms’s new Organic Soymilk in these oats. Made with only 3 simple ingredients, no gums or oils, and it has the best mild taste. The perfect addition to your morning breakfast! #CalifiaPartner Ingredients (for 1 serving): •1/2 cup rolled oats •3/4 cup @califiafarms Organic Soymilk •1/3 cup freeze dried strawberries •1 tbsp chocolate cups •1 tbsp chia seeds •1 scoop plant-based protein powder of choice Chocolate topping: 1 tbsp chocolate chips + 1 tsp coconut oil Instructions: Combine all of the oat ingredients in a jar and refrigerate overnight. Before serving, melt the chocolate + coconut oil in a small microwave safe bowl. Pour over the cooled oats and place back in the fridge for 5-10 minutes, until it hardens just a bit. Then you have a crunchy piece of chocolate in every bite! #chocolatecoveredstrawberries #easybreakfast #mealprep #valentines
CINNAMON CRUNCH BLUEBERRY BUTTER SWIM BISCUITS Soft, fluffy, buttery, loaded with juicy blueberries, topped with a brown sugar cinnamon crunch & made extra cozy with @califiafarms Organic Vanilla Almondmilk ✨ Recipe below OR you can comment ‘RECIPE’ to get the recipe link sent straight to you 🤎 enjoy!! #Recipe Details (makes 6-8): Blueberry Butter Swim Biscuits: - 2 3/4 cups (330g) all-purpose flour - 3 tbsp (40g) granulated sugar - 4 tsp (16g) baking powder - 1/4 tsp (2g) baking soda - 1/2 tsp (3g) salt - 1 cup (220g) blueberries, fresh or frozen - 1 1/2 cups (360ml) @califiafarms Organic Vanilla Almondmilk - 1 1/2 tbsp (22ml) apple cider vinegar - 1/2 cup (120g) dairy free yogurt - 1 tsp (4g) vanilla bean paste or extract - 1/2 cup (113g) salted plant-based butter Cinnamon Crunch Topping: - 1/2 cup (110g) brown sugar - 2 tsp (4g) cinnamon Instructions: Preheat the oven to 450F. Dough: In a large measuring cup, whisk together the almondmilk and apple cider vinegar. Allow to sit for 5 mins. This will be used as homemade ‘buttermilk’. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the blueberries and toss until evenly dispersed. In a separate medium bowl, whisk together the homemade ‘buttermilk’, yogurt, and vanilla. Make a well in the center of the flour mixture, and pour in the wet mixture. Use a wooden spoon to stir until just combined. The dough WILL be sticky and almost wet! Add the butter to a 10.5x7.5”, or 9x9” baking pan. Place into the oven, and allow to sit until the butter is full melted. Mix the brown sugar and cinnamon together in a small bowl. Set aside. Remove the pan from the oven and pour/drop the biscuit dough into the hot pan. Spread the dough out evenly. Using a knife, score the unbaked dough into 6 or 8 equal rectangles or squares. Try to almost drag the butter down with the score, this will help separate the biscuits. Sprinkle the cinnamon brown sugar all over the tops. Bake at 450F for 25-30 mins, or until deeply golden and bubbling. Remove from the oven & rest for at least 5-10 mins so the butter can continue to absorb. Serve warm & enjoy! #califiapartner
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15.2K
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3w ago
califiafarms
CINNAMON CRUNCH BLUEBERRY BUTTER SWIM BISCUITS Soft, fluffy, buttery, loaded with juicy blueberries, topped with a brown sugar cinnamon crunch & made extra cozy with @califiafarms Organic Vanilla Almondmilk ✨ Recipe below OR you can comment ‘RECIPE’ to get the recipe link sent straight to you 🤎 enjoy!! #Recipe Details (makes 6-8): Blueberry Butter Swim Biscuits: - 2 3/4 cups (330g) all-purpose flour - 3 tbsp (40g) granulated sugar - 4 tsp (16g) baking powder - 1/4 tsp (2g) baking soda - 1/2 tsp (3g) salt - 1 cup (220g) blueberries, fresh or frozen - 1 1/2 cups (360ml) @califiafarms Organic Vanilla Almondmilk - 1 1/2 tbsp (22ml) apple cider vinegar - 1/2 cup (120g) dairy free yogurt - 1 tsp (4g) vanilla bean paste or extract - 1/2 cup (113g) salted plant-based butter Cinnamon Crunch Topping: - 1/2 cup (110g) brown sugar - 2 tsp (4g) cinnamon Instructions: Preheat the oven to 450F. Dough: In a large measuring cup, whisk together the almondmilk and apple cider vinegar. Allow to sit for 5 mins. This will be used as homemade ‘buttermilk’. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the blueberries and toss until evenly dispersed. In a separate medium bowl, whisk together the homemade ‘buttermilk’, yogurt, and vanilla. Make a well in the center of the flour mixture, and pour in the wet mixture. Use a wooden spoon to stir until just combined. The dough WILL be sticky and almost wet! Add the butter to a 10.5x7.5”, or 9x9” baking pan. Place into the oven, and allow to sit until the butter is full melted. Mix the brown sugar and cinnamon together in a small bowl. Set aside. Remove the pan from the oven and pour/drop the biscuit dough into the hot pan. Spread the dough out evenly. Using a knife, score the unbaked dough into 6 or 8 equal rectangles or squares. Try to almost drag the butter down with the score, this will help separate the biscuits. Sprinkle the cinnamon brown sugar all over the tops. Bake at 450F for 25-30 mins, or until deeply golden and bubbling. Remove from the oven & rest for at least 5-10 mins so the butter can continue to absorb. Serve warm & enjoy! #califiapartner
SALTED MAPLE PUDDING CAKE Soft and fluffy with a lightly crisp top, a gooey caramel-like maple sauce underneath, and the coziest warm salted maple flavor throughout 🍁 Made with @califiafarms Organic Almondmilk, finished with flaky sea salt and best served warm — it’s pure comfort in every bite ✨ Recipe below OR comment ‘CAKE’ to get the recipe sent to you 🤎 #Recipe Details (10-12 servings): Cake: - 1 1/2 cups (180g) all-purpose flour - 2 tsp (8g) baking powder - 1/4 tsp (2g) salt - Optional: 1/4 tsp cinnamon - 3/4 cup (180ml) @califiafarms Organic Almondmilk - 3/4 cup (165g) light brown sugar - 1 tsp (4g) vanilla bean paste or extract Salted Maple Syrup Topping: - 1 1/2 cups (360ml) maple syrup - 3/4 cup (180ml) water - 1/4 cup (58g) salted vegan butter - 1/2 tsp (3g) salt For Serving: - Flaky sea salt Instructions: Preheat the oven to 350F. Grease a 10.5x7.5” or 8x8” baking dish/pan with butter or nonstick cooking spray. Set aside. Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using) until well combined. Set aside. In a separate large bowl, add the almondmilk, brown sugar, and vanilla. Whisk until well combined and the sugar is mostly dissolved. Add the dry ingredient mixture to the wet, and use a spatula or wooden spoon to mix until just combined and no dry bits of flour remain. Scoop or pour the batter into the baking pan, and spread into an even layer. Prepare the topping. Add the maple syrup, water, butter, and salt to a large measuring cup. Microwave for 2-3 minutes, until very hot and the butter has fully melted. Give the mixture a good whisk, then gently pour it ALL over the batter in the pan. DO NOT mix (this is what creates the gooey bottom while baking). Carefully transfer the baking pan into the oven. Bake at 350F for 45-50 minutes, until golden brown, bubbling, and mostly set (the bottom will still be gooey). Remove the cake from the oven, and let cool slightly before serving. Garnish the cake with a generous sprinkle of flaky sea salt. Then serve warm with a scoop of dairy free vanilla ice cream. Enjoy! #califiapartner
258K
11.3K
443
1mo ago
califiafarms
SALTED MAPLE PUDDING CAKE Soft and fluffy with a lightly crisp top, a gooey caramel-like maple sauce underneath, and the coziest warm salted maple flavor throughout 🍁 Made with @califiafarms Organic Almondmilk, finished with flaky sea salt and best served warm — it’s pure comfort in every bite ✨ Recipe below OR comment ‘CAKE’ to get the recipe sent to you 🤎 #Recipe Details (10-12 servings): Cake: - 1 1/2 cups (180g) all-purpose flour - 2 tsp (8g) baking powder - 1/4 tsp (2g) salt - Optional: 1/4 tsp cinnamon - 3/4 cup (180ml) @califiafarms Organic Almondmilk - 3/4 cup (165g) light brown sugar - 1 tsp (4g) vanilla bean paste or extract Salted Maple Syrup Topping: - 1 1/2 cups (360ml) maple syrup - 3/4 cup (180ml) water - 1/4 cup (58g) salted vegan butter - 1/2 tsp (3g) salt For Serving: - Flaky sea salt Instructions: Preheat the oven to 350F. Grease a 10.5x7.5” or 8x8” baking dish/pan with butter or nonstick cooking spray. Set aside. Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using) until well combined. Set aside. In a separate large bowl, add the almondmilk, brown sugar, and vanilla. Whisk until well combined and the sugar is mostly dissolved. Add the dry ingredient mixture to the wet, and use a spatula or wooden spoon to mix until just combined and no dry bits of flour remain. Scoop or pour the batter into the baking pan, and spread into an even layer. Prepare the topping. Add the maple syrup, water, butter, and salt to a large measuring cup. Microwave for 2-3 minutes, until very hot and the butter has fully melted. Give the mixture a good whisk, then gently pour it ALL over the batter in the pan. DO NOT mix (this is what creates the gooey bottom while baking). Carefully transfer the baking pan into the oven. Bake at 350F for 45-50 minutes, until golden brown, bubbling, and mostly set (the bottom will still be gooey). Remove the cake from the oven, and let cool slightly before serving. Garnish the cake with a generous sprinkle of flaky sea salt. Then serve warm with a scoop of dairy free vanilla ice cream. Enjoy! #califiapartner
Wild Blueberry Lavender Latte 🫐☕️🪻 Made with @califiafarms Organic Almond Creamer in Lavender, no oils, no gums — all simple ingredients and so creamy and delish Ingredients: - 2 tbsp wild blueberry syrup* - 1 serving of @califiafarms Organic Almond Creamer (I use Lavender, but the Vanilla & Brown Sugar ones are also soooo good) - 1-2 shots of espresso or cold brew - Ice!!!! Recipe: 1. Make wild blueberry syrup (recipe below) and allow to cool 2. Brew espresso shot 3. Pour blueberry syrup and creamer over ice, top with espresso, mix and enjoy!! *Wild Blueberry Syrup: Ingredients *can double or triple this recipe for more syrup!! - 1 cup frozen wild blueberries - 1/4 cup sugar (reduce sugar for less sweet — can use maple syrup, maple sugar or cane sugar*) - 1/4 cup filtered water - 1 tsp lemon juice *If using maple syrup — I prefer to stir these in in the middle of the second step or after the second step Recipe 1. Combine blueberries, sugar, lemon juice and water in a saucepan over medium heat 2. Stir and bring to a light boil. Reduce heat and let simmer for 10–15 minutes, stirring occasionally 3. Use a utensil to slightly mash the berries 4. Strain syrup through a mesh strainer (save the leftover pulp to blend into smoothies or put on toast or an oats bowl) 5. Let it slightly cool, then use a funnel to transfer to a jar 6. Add ~2 tbsp to your lattes!!! Storing/Subs/Notes - Can use whatever berries — raspberries, strawberries, etc to make a different syrup - Store in the fridge sealed for ~1 week #CalifiaPartner #latte #recipe #blueberrysyrup #coffee #drinks
232K
6.84K
107
10mo ago
califiafarms
Wild Blueberry Lavender Latte 🫐☕️🪻 Made with @califiafarms Organic Almond Creamer in Lavender, no oils, no gums — all simple ingredients and so creamy and delish Ingredients: - 2 tbsp wild blueberry syrup* - 1 serving of @califiafarms Organic Almond Creamer (I use Lavender, but the Vanilla & Brown Sugar ones are also soooo good) - 1-2 shots of espresso or cold brew - Ice!!!! Recipe: 1. Make wild blueberry syrup (recipe below) and allow to cool 2. Brew espresso shot 3. Pour blueberry syrup and creamer over ice, top with espresso, mix and enjoy!! *Wild Blueberry Syrup: Ingredients *can double or triple this recipe for more syrup!! - 1 cup frozen wild blueberries - 1/4 cup sugar (reduce sugar for less sweet — can use maple syrup, maple sugar or cane sugar*) - 1/4 cup filtered water - 1 tsp lemon juice *If using maple syrup — I prefer to stir these in in the middle of the second step or after the second step Recipe 1. Combine blueberries, sugar, lemon juice and water in a saucepan over medium heat 2. Stir and bring to a light boil. Reduce heat and let simmer for 10–15 minutes, stirring occasionally 3. Use a utensil to slightly mash the berries 4. Strain syrup through a mesh strainer (save the leftover pulp to blend into smoothies or put on toast or an oats bowl) 5. Let it slightly cool, then use a funnel to transfer to a jar 6. Add ~2 tbsp to your lattes!!! Storing/Subs/Notes - Can use whatever berries — raspberries, strawberries, etc to make a different syrup - Store in the fridge sealed for ~1 week #CalifiaPartner #latte #recipe #blueberrysyrup #coffee #drinks
SOURDOUGH APPLE DUMPLINGS soft, golden, and flaky with a warm apple center—basically a warm hug in dessert form 🥹 wrapped in sourdough pastry dough made with @califiafarms Organic Vanilla Almondmilk & baked in a bubbling golden syrup sauce…they melt in your mouth ✨ Recipe below OR comment ‘APPLE’ to get it sent to you 🤎 #Recipe Details: SD Pastry Dough: - 2 cups (240g) AP flour - 1/2 tsp (3g) salt - 1/2 cup (113g) salted vegan butter, cold & grated - 1/2 cup (140g) sourdough discard - 1/4 cup (60ml) @califiafarms Organic Vanilla Almondmilk - Turbinado sugar, for topping Golden Syrup: - 1 1/4 cups (300ml) @califiafarms Organic Vanilla Almondmilk - 3/4 cup (165g) granulated sugar - 1/2 cup (115g) brown sugar - 1/4 cup (80g) maple syrup - 1/2 tsp (1g) cinnamon - 1 tsp (4g) vanilla extract - 1/4 cup (58g) salted vegan butter Filling: - 1/4 cup (60g) brown sugar mixed w/ 1/2 tsp (1g) cinnamon - 3-4 apples of choice Instructions: Preheat oven to 375F. Grease a 10.5x7.5” (or 8” or 9” square) baking pan w/ butter. Golden Syrup Sauce: In a saucepan over medium-high heat, add all ingredients for the golden syrup sauce. Bring to a boil for 5 mins, whisking occasionally. Remove & set aside. SD Pastry Dough: In a bowl, whisk together the sourdough discard & almondmilk. In a separate bowl, add the flour, salt & cold grated butter. Toss to coat. Pour in sourdough mixture. Mix until moistened. Transfer dough to a floured surface; gently knead, don’t overwork! Roll dough into a large rectangle (~18x10”; 1/8” thick). Make 9 marks along the length. Cut a straight line directly up from the marks. Then, cut 18 triangles connecting the mark from the top to bottom in a diagonal line. Slice apples to get ~6 large slices from each. Take a dough triangle & sprinkle ~2 tsp of the cinnamon brown sugar mixture along the surface. Place an apple slice at the long edge & roll up like a croissant. Repeat. Place the dumplings into prepared pan. Pour golden syrup sauce all over, filling ~3/4 of the way (will be extra). Sprinkle turbinado sugar on top. Bake @375F for 45-50 mins, until golden. Serve w/ dairy free ice cream & extra golden syrup sauce. Enjoy! #califiapartner
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370
7mo ago
califiafarms
SOURDOUGH APPLE DUMPLINGS soft, golden, and flaky with a warm apple center—basically a warm hug in dessert form 🥹 wrapped in sourdough pastry dough made with @califiafarms Organic Vanilla Almondmilk & baked in a bubbling golden syrup sauce…they melt in your mouth ✨ Recipe below OR comment ‘APPLE’ to get it sent to you 🤎 #Recipe Details: SD Pastry Dough: - 2 cups (240g) AP flour - 1/2 tsp (3g) salt - 1/2 cup (113g) salted vegan butter, cold & grated - 1/2 cup (140g) sourdough discard - 1/4 cup (60ml) @califiafarms Organic Vanilla Almondmilk - Turbinado sugar, for topping Golden Syrup: - 1 1/4 cups (300ml) @califiafarms Organic Vanilla Almondmilk - 3/4 cup (165g) granulated sugar - 1/2 cup (115g) brown sugar - 1/4 cup (80g) maple syrup - 1/2 tsp (1g) cinnamon - 1 tsp (4g) vanilla extract - 1/4 cup (58g) salted vegan butter Filling: - 1/4 cup (60g) brown sugar mixed w/ 1/2 tsp (1g) cinnamon - 3-4 apples of choice Instructions: Preheat oven to 375F. Grease a 10.5x7.5” (or 8” or 9” square) baking pan w/ butter. Golden Syrup Sauce: In a saucepan over medium-high heat, add all ingredients for the golden syrup sauce. Bring to a boil for 5 mins, whisking occasionally. Remove & set aside. SD Pastry Dough: In a bowl, whisk together the sourdough discard & almondmilk. In a separate bowl, add the flour, salt & cold grated butter. Toss to coat. Pour in sourdough mixture. Mix until moistened. Transfer dough to a floured surface; gently knead, don’t overwork! Roll dough into a large rectangle (~18x10”; 1/8” thick). Make 9 marks along the length. Cut a straight line directly up from the marks. Then, cut 18 triangles connecting the mark from the top to bottom in a diagonal line. Slice apples to get ~6 large slices from each. Take a dough triangle & sprinkle ~2 tsp of the cinnamon brown sugar mixture along the surface. Place an apple slice at the long edge & roll up like a croissant. Repeat. Place the dumplings into prepared pan. Pour golden syrup sauce all over, filling ~3/4 of the way (will be extra). Sprinkle turbinado sugar on top. Bake @375F for 45-50 mins, until golden. Serve w/ dairy free ice cream & extra golden syrup sauce. Enjoy! #califiapartner
TOASTED COCONUT CARROT COFFEE CAKE Can you think of a better way to start the day??? I can’t 🤭 Recipe below OR comment ‘CAKE’ to get the recipe sent to you 🤎 #Recipe Details: Toasted Coconut Carrot Cake: - 1 1/2 cups (195g) AP flour - 1 1/2 tsp (6g) baking powder - 1/4 tsp (2g) baking soda - 1 1/2 tsp (8g) cinnamon - 1/2 tsp (2g) ground nutmeg - 1/4 tsp (1g) ground ginger - 1/4 tsp (2g) salt - 1 1/2 cups (195g) grated carrots - 1/2 cup + 2 tbsp (150ml) @califiafarms Organic Oatmilk - 1/2 cup (120g) brown sugar - 1/4 cup (55g) granulated sugar - 1/4 cup (30ml) olive oil - 1/2 tbsp (7g) apple cider vinegar - 1 tsp (4g) vanilla - 1/2 cup (65g) chopped walnuts - 1/2 cup (40g) shredded coconut Crumb Topping: - 3/4 cup (180g) brown sugar - 1 1/4 cups (160g) all-purpose flour - 1 tsp (6g) cinnamon - 1/2 cup (113g) vegan butter, melted DF Cream Cheese Glaze: - 4oz dairy free cream cheese, softened - 3/4 cup (90g) powdered sugar - 2-3 tbsp (15-30ml) @califiafarms Organic Oatmilk - 1 tsp (4g) vanilla extract Instructions: Preheat the oven to 350F. Line an 8x8” baking pan w/ parchment paper. Toast Coconut: Spread the coconut on a baking sheet lined w/ parchment paper. Bake at 350F for 5-10 mins, until lightly toasted. Remove & set aside to cool. In a small bowl, whisk together the oatmilk & apple cider vinegar. Set aside. Batter: In a bowl, whisk together the flour, baking powder, baking soda, spices & salt. In a separate large bowl, whisk together the oatmilk/ACV mixture, both sugars, olive oil & vanilla. Add the dry ingredients to the wet. Fold until just combined. Fold in the grated carrots, toasted coconut & chopped walnuts until evenly dispersed. Set batter aside while you prepare the crumb topping. Crumb Topping: Mix together all of the ingredients in a bowl, until well combined & crumbly. Spread the batter evenly into the prepared pan. Then, evenly sprinkle the crumb topping all over. Bake at 350F for 35-40 mins, until golden & a toothpick inserted into the moist crumbs. Make the glaze by beating all of the ingredients together in a bowl, until smooth. Drizzle glaze over the cake. Slice into 9 or 16 squares. Serve warm & enjoy! #califiapartner
176K
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516
11mo ago
califiafarms
TOASTED COCONUT CARROT COFFEE CAKE Can you think of a better way to start the day??? I can’t 🤭 Recipe below OR comment ‘CAKE’ to get the recipe sent to you 🤎 #Recipe Details: Toasted Coconut Carrot Cake: - 1 1/2 cups (195g) AP flour - 1 1/2 tsp (6g) baking powder - 1/4 tsp (2g) baking soda - 1 1/2 tsp (8g) cinnamon - 1/2 tsp (2g) ground nutmeg - 1/4 tsp (1g) ground ginger - 1/4 tsp (2g) salt - 1 1/2 cups (195g) grated carrots - 1/2 cup + 2 tbsp (150ml) @califiafarms Organic Oatmilk - 1/2 cup (120g) brown sugar - 1/4 cup (55g) granulated sugar - 1/4 cup (30ml) olive oil - 1/2 tbsp (7g) apple cider vinegar - 1 tsp (4g) vanilla - 1/2 cup (65g) chopped walnuts - 1/2 cup (40g) shredded coconut Crumb Topping: - 3/4 cup (180g) brown sugar - 1 1/4 cups (160g) all-purpose flour - 1 tsp (6g) cinnamon - 1/2 cup (113g) vegan butter, melted DF Cream Cheese Glaze: - 4oz dairy free cream cheese, softened - 3/4 cup (90g) powdered sugar - 2-3 tbsp (15-30ml) @califiafarms Organic Oatmilk - 1 tsp (4g) vanilla extract Instructions: Preheat the oven to 350F. Line an 8x8” baking pan w/ parchment paper. Toast Coconut: Spread the coconut on a baking sheet lined w/ parchment paper. Bake at 350F for 5-10 mins, until lightly toasted. Remove & set aside to cool. In a small bowl, whisk together the oatmilk & apple cider vinegar. Set aside. Batter: In a bowl, whisk together the flour, baking powder, baking soda, spices & salt. In a separate large bowl, whisk together the oatmilk/ACV mixture, both sugars, olive oil & vanilla. Add the dry ingredients to the wet. Fold until just combined. Fold in the grated carrots, toasted coconut & chopped walnuts until evenly dispersed. Set batter aside while you prepare the crumb topping. Crumb Topping: Mix together all of the ingredients in a bowl, until well combined & crumbly. Spread the batter evenly into the prepared pan. Then, evenly sprinkle the crumb topping all over. Bake at 350F for 35-40 mins, until golden & a toothpick inserted into the moist crumbs. Make the glaze by beating all of the ingredients together in a bowl, until smooth. Drizzle glaze over the cake. Slice into 9 or 16 squares. Serve warm & enjoy! #califiapartner
Mango Sticky Rice Matcha Latte 🥭🍵 Made with @califiafarms Organic Coconut Milk — My favvv coconut milk. So creamy. Simple ingredients. No oils no gums. #califiafarmspartner Ingredients: - 1 ripe mango - 1 cup @califiafarms Organic Coconut Milk - 1 tbsp maple syrup - 1 tsp vanilla extract - Serving of matcha - Ice - Black sesame seeds Recipe: 1. Chop 1/2 mango into small pieces, and place in the bottom of cup 2. Blend the other 1/2 with coconut milk, maple and vanilla 3. Add ice to the cup and pour over mango coconut milk 4. Top with matcha, black sesame seeds and enjoy!!! inspired by my fav kauai coffee shop @thehavenkauai 💛🌺🌴 #matcha #matchalatte #recipe #coconutmilk #dairyfree #glutenfree #healthyrecipes
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7.11K
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8mo ago
califiafarms
Mango Sticky Rice Matcha Latte 🥭🍵 Made with @califiafarms Organic Coconut Milk — My favvv coconut milk. So creamy. Simple ingredients. No oils no gums. #califiafarmspartner Ingredients: - 1 ripe mango - 1 cup @califiafarms Organic Coconut Milk - 1 tbsp maple syrup - 1 tsp vanilla extract - Serving of matcha - Ice - Black sesame seeds Recipe: 1. Chop 1/2 mango into small pieces, and place in the bottom of cup 2. Blend the other 1/2 with coconut milk, maple and vanilla 3. Add ice to the cup and pour over mango coconut milk 4. Top with matcha, black sesame seeds and enjoy!!! inspired by my fav kauai coffee shop @thehavenkauai 💛🌺🌴 #matcha #matchalatte #recipe #coconutmilk #dairyfree #glutenfree #healthyrecipes
chocolate chip cookie crumb cake aka the cake of my breakfast snack dessert *dreams*🍪🍰🍫this mo*st triple layer crumb cake is folded with melted chocolate chips and a crumb topping so each bite has all of the flavors except theres no gluten or dairy in this recipe. and i use @califiafarms Organic Almondmilk in here that is the most simple and delicious almond milk out there!!!👌🏻 comment “CAKE” and i’ll message you how to make this! it’s a must for the holidays!!! https://rachlmansfield.com/chocolate-chip-cookie-crumb-cake-gluten-free-vegan/
154K
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1.12K
3mo ago
califiafarms
chocolate chip cookie crumb cake aka the cake of my breakfast snack dessert *dreams*🍪🍰🍫this mo*st triple layer crumb cake is folded with melted chocolate chips and a crumb topping so each bite has all of the flavors except theres no gluten or dairy in this recipe. and i use @califiafarms Organic Almondmilk in here that is the most simple and delicious almond milk out there!!!👌🏻 comment “CAKE” and i’ll message you how to make this! it’s a must for the holidays!!! https://rachlmansfield.com/chocolate-chip-cookie-crumb-cake-gluten-free-vegan/
Cherry Garcia Latte 🍒☕️🥛 Made with @califiafarms Organic Vanilla Almond Creamer — made with NO oils NO gums!!! It’s perfect on its own, you really don’t need to add anything to it, but in this cherry garcia latte it is also fabulous….. #califiafarmspartner Ingredients - 10 cherries* - 1 serving @califiafarms Organic Vanilla Almond Creamer - 1/2 tsp vanilla bean paste - Dash of almond extract - As much coffee as your heart desires - Ice *You can also make cherry syrup instead if you do not like the cherries chunky! Recipe 1. Pit and de stem cherries and quarter them 2. Muddle them into a jar with vanilla paste and almond extract until it reaches a jammy consistency that is sippable through a straw 3. Add in Ice 4. Pour over creamer 5. Top with coffee and enjoy!!! #coffee #latte #cherries #recipe #dairyfree
151K
4.27K
68
8mo ago
califiafarms
Cherry Garcia Latte 🍒☕️🥛 Made with @califiafarms Organic Vanilla Almond Creamer — made with NO oils NO gums!!! It’s perfect on its own, you really don’t need to add anything to it, but in this cherry garcia latte it is also fabulous….. #califiafarmspartner Ingredients - 10 cherries* - 1 serving @califiafarms Organic Vanilla Almond Creamer - 1/2 tsp vanilla bean paste - Dash of almond extract - As much coffee as your heart desires - Ice *You can also make cherry syrup instead if you do not like the cherries chunky! Recipe 1. Pit and de stem cherries and quarter them 2. Muddle them into a jar with vanilla paste and almond extract until it reaches a jammy consistency that is sippable through a straw 3. Add in Ice 4. Pour over creamer 5. Top with coffee and enjoy!!! #coffee #latte #cherries #recipe #dairyfree
my kind of fall morning: coffee first, back-in-bed second. ☕️ using @califiafarms Almond Barista Blend for the perfect plant-based latte at home #califiapartner
119K
4.28K
18
3mo ago
califiafarms
my kind of fall morning: coffee first, back-in-bed second. ☕️ using @califiafarms Almond Barista Blend for the perfect plant-based latte at home #califiapartner
the only thing that gets us out the door in winter? a hot bev made with @califiafarms Almond Barista Blend #califiapartner
111K
2.41K
27
1mo ago
califiafarms
the only thing that gets us out the door in winter? a hot bev made with @califiafarms Almond Barista Blend #califiapartner

Califia Farms (@califiafarms) Instagram Stats & Analytics

Califia Farms (@califiafarms) has 339K Instagram followers with a 3.02% engagement rate over the past 12 months. Across 159 posts, Califia Farms received 303K total likes and 10M impressions, averaging 1.92K likes per post. This page tracks Califia Farms's performance metrics, top content, and engagement trends — updated daily.

Califia Farms (@califiafarms) Instagram Analytics FAQ

How many Instagram followers does Califia Farms have?+
Califia Farms (@califiafarms) has 339K Instagram followers as of March 2026.
What is Califia Farms's Instagram engagement rate?+
Califia Farms's Instagram engagement rate is 3.02% over the last 12 months, based on 159 posts.
How many likes does Califia Farms get on Instagram?+
Califia Farms received 303K total likes across 159 posts in the last 12 months, averaging 1.92K likes per post.
How many Instagram impressions does Califia Farms get?+
Califia Farms's Instagram content generated 10M total impressions over the last 12 months.