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Baked goods recipes

  • This muffin is light and moist and is also suitable for those on special diets. It contains no eggs or dairy, and can be made vegan if you substitute agave nectar for the honey.

  • In North Africa, pumpkin is typically used in savory vegetable dishes. This unusual spin on it pairs it with dried fruit and nuts, and is excellent served with Moroccan stews, or as dessert with apricot jam.

  • Cornbread is even better when it's blue.

  • A light but sumptuous dessert - perfect in the middle of the holiday season! This dish is simple, tasty, sweet and tangy, and it is also quite pretty.

  • This is a new and tasty way to use this wonderful seasonal fruit.

    Three 6"x3" loaf tins are recommended, but you can make one large loaf if you'd prefer - just allow additional cooking time at the end.

  • Throw them into a lunch box for a tasty mid-day treat, or enjoy them with a hot cup of tea or coffee first thing in the morning.

  • If you enjoy the combination of chocolate and citrus, you'll love these cookies.

  • Springtime bliss.

  • Because this recipe uses the Co-op's ready-made pizza dough as a base, this is fast, easy and delicious. Very versatile, great for any recipe that uses flatbread!

  • “PastureLand's Chef Bret’s ‘Grandmother’s Sour Cream Orange Poundcake’ is too good to resist, and we could not keep from nibbling before it cooled! The warm, sweet and orangey aroma filled the kitchen, attracting the neighbors (we had the window open on one of the first warm days).”– PastureLand Co-op