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dessert

Yogourt Cake

Yogourt Cake

The perfect breakfast cake, easy to make
#yogourt #cake #healthy #diet #dessert

Ingredients

  • 1 cup plain yogourt
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 11/2 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 3 large eggs room temperature

Directions

  1. In Ventray stand mixer, beat eggs lightly
  2. Add in oil, sugar, and yogourt, beat over medium speed until smooth
  3. Add in flour, baking powder and beat until well combined
  4. Tap Ventray Stand Mixer bowl a few times to release any air bubbles
  5. Serve the cake plain, with yogourt and fresh berries on top, or do a lemon glaze.

Oven Directions

  1. Preheat oven to 350F
  2. Spray cake pan before adding batter
  3. Bake for 35-40mins, or until toothpick test done

Equipments

  1. Stand Mixer
  2. 8′ round cake pan

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#sharerecipe Oatmeal Raisin Walnut Cookie

Oatmeal Raisin Walnut Cookie

This tasty crunchy recipe took our classic oatmeal raisin cookie to the next level, thanks for sharing!
 #cookies #dessert #baking

Ingredients

  • 2 cups of all-purpose flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1 tsp salt
  • 1 cup of unsalted butter, softened
  • 2/3 cup agave nectar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2½ cups of oats (not instant)

  • 1 cup raisins
  • 1 cup chopped walnut

Ventray is welcoming all bakers, home cooks, juicing enthusiasts to share their version of our recipes or submit their own favourite recipes.

We believe good food is meant to be shared, so we would love to share all the amazing tasty recipes everyone has tried and truly loved, with the rest of the world.

For this amazing Oatmeal Raisin Walnut Cookie recipe, it is truly crunchy with the added walnuts. The agave nectar tastes even more vibrant than the traditional white sugar. To top it all off, it is so healthy! Nuts and oatmeal are such a great source of fibre that aids with our digestive system.

If you are an oatmeal cookie lover like we are, you MUST try this recipe.

Thank you, SH, for sharing your favourite recipe!

Directions

  1. Sift flour, baking soda, baking powder, and salt together
  2. Add butter, agave nectar, brown sugar into Ventray Stand Mixer, use a flat beater, beat for 1-2 minutes at speed 2.
  3. While beating on low speed, add in eggs one at a time.
  4. Add in vanilla extract, continue mixing until ingredients are fully incorporated.
  5. Add in flour, beat at low medium speed for about 1-2 minutes, until no visible sign of flour.

Oven Directions

  1. Preheat oven to 350°F
  2. Drop scoops of cookie dough 2 inches apart onto sprayed baking sheet
  3. Bake for 11-13 minutes or until golden
  4. Rest on sheet for 1-2 minutes before transferring to cooling rack to cool off completely

Equipments

  1. Stand Mixer
  2. Baking sheet
  3. Baking pan

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Blender Coconut Milk Strawberry Banana Pop

Blender Coconut Milk Strawberry Banana Pop

Enjoy a summer treat all season all year
#pop #healthy #fruitpop #dessert

Ingredients

  • 1 can coconut milk (roughly 13.5oz)
  • 1-pint fresh strawberries, chopped
  • 1 medium banana sliced
  • 2 tbsp maple syrup or agave syrup
  • 12 freezer pop moulds or paper cups with 12 wooden pop sticks

Directions

  1. Place coconut milk and 1½ cup strawberries, banana and syrup in blender, process until smooth
  2. Add the reminder strawberries among the 12 moulds
  3. Pour pureed mixture into moulds, filling it ¾ full
  4. Freeze for at least 5 hours before serving

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Avocado Spinach Smoothie

Avocado Spinach Smoothie

For the avocado lovers, this is your go to smoothie
#snack #dessert #healthy #smoothie

Ingredients

  • 1/2 large ripe avocado
  • 2 cups baby spinach
  • 1 banana
  • 1 tbsp peanut butter
  • 3/4 cup almond milk

Directions

  1. Add all ingredients into Ventray Blender
  2. Blender until smooth, serve immediately
  3. Add chia seed

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Marble Chocolate Banana Cake

Marble Chocolate Banana Cake

Moist, tender with a rich chocolate taste, a total upgrade to your typical banana bread, I am Banana’s over you
#baking #cake #dessert

Ingredients

  • ½ cup unsalted butter room temperature
  • ½ cup canola oil
  • 2 cups granulated sugar
  • 3 large eggs room temperature
  • 2 tsp vanilla
  • 1 ½ cup mashed fresh ripe banana
  • 3 cups all-purpose flour
  • 1 ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp cinnamon and salt
  • 1 cup sour cream room temperature
  • 4 oz melted chocolate at room temperature
  • Handful of semi-sweet chocolate chips
  • Icing sugar

Directions

  1. Add butter, oil, sugar into Ventray Stand Mixer, beat over medium high speed for 8 minutes or until very light colour forms
  2. Beat in eggs 1 at a time, then beat in vanilla. Gradually add in banana, scrap down sides of the bowl and beat until well mixed.
  3. Whisk together flour, baking soda, baking powder, cinnamon and salt
  4. Slowly add in flour mixture into butter mixture, alternating with sour cream
  5. Split half of the banana batter, blend in the chocolate mixture into one of the batter and mix well
  6. Dollop half of plain batter followed by the chocolate batter, then top it off with plain batter; swirl to create marble texture.

Oven Directions

  1. Preheat oven to 350F, bake for about 35-40mins or until top springs back and tooth pick test comes out clean.
  2. Remove from oven, let it cool for about 15mins before transferring to rack, sprinkle icing sugar and serve.

Equipments

  1. Mixer
  2. Mini Muffin Loaf Pans

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Summer Time Mix Fruit Milkshake

Summer time mix fruit milkshake

Switch up from a fruit punch or cocktail to a mix fruit milkshake
#summer #milkshake #dessert

Ingredients

  • Pineapple, banana, orange, apple, kiwi, papaya, grapefruit
  • Honey or agave
  • 1 cup of frozen yogourt

Directions

  1. Prep and peel all fruits accordingly.
  2. Add fruit chunks into Ventray blender
  3. Add in preferred sweetener and frozen yogourt (can substitute with ice cream)
  4. Blend with Ventray blender until completely smooth and creamy.

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Blueberry Lemon Loaf Cake

Blueberry Lemon Loaf Cake

Easy delicious blueberry loaf cake, so good you can’t resist
#bakeoff #dessert

Ingredients

  • 1½ cup all purpose flour
  • 2 tsp baking powder
  • ¾ cup granulated sugar
  • ¼ tsp salt
  • ½ cup whole milk
  • ¼ cup melted butter
  • 2 large egg
  • 1 tsp vanilla extract
  • 1½ cups blueberries
  • 1 lemon zest and juice

Directions

  1. Mix together dry ingredients: flour, baking powder, salt
  2. In Ventray Stand Mixer bowl, cream sugar, butter and lemon zest
  3. Add in milk and eggs into Ventray Stand Mixer bowl, mix until well combined
  4. Slowly add in flour mixture and lemon juice in batches, whisk until well combined
  5. Fold in blueberries and lemon zest with a spatula
  6. Pour batter into baking pan, sprinkle blueberries on top

Oven Directions

  1. Preheat oven to 350 degrees, adjust oven rack to the middle position
  2. Line and grease loaf pan
  3. Bake for 45-55 mins, rotating half way through baking
  4. Test with a toothpick to see if its ready
  5. Remove from oven, let it cool for 10 minutes, transfer and cool completely on wire rack

Equipments

  1. 8″ loaf pan
  2. Parchment paper
  3. Spatula
  4. Mixer

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Oatmeal Loaf

Oatmeal Loaf

Brown sugar, spice, oat and dates, a sweet loaf of goodness
#bakeoff  #dessert #breakfast

Ingredients

  • 1 ½ pints strawberries, chopped
  • ¼ cup sugar
  • 1 cup Greek yogourt
  • ¼ cup milk
  • 3 tbsp honey
  • 1/3 cup fresh mixed berries

Directions

  1. Mix the dry ingredients: flour, oats, baking powder, cinnamon, salt together
  2. In Ventray Stand Mixer bowl, whisk together brown sugar, granulated sugar, milk, butter, vanilla extract and eggs over medium speed
  3. Add in dry ingredients gradually in batches, mix until just combined
  4. Fold in dates with a spatula
  5. Pour batter into baking pan

Oven Directions

  1. Preheat oven to 350 degrees
  2. Line and grease baking pan with parchment paper
  3. Adjust oven rack to the middle position
  4. Bake for. 45-55 mins, rotating half way through baking
  5. Test with a tooth pick for readiness
  6. Remove from oven, cool for 10 minutes, transfer to wire rack to cool completely

Equipments

  1. 8′ Loaf Pan
  2. Parchment Paper
  3. Mixer

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Breakfast Yogourt Popsicles

Breakfast Yogourt Popsicles

Want to skip breakfast and go straight to dessert during these hot summer mornings? Try out our breakfast yogourt popsicles.
#dessert #Healthy

Ingredients

  • 1 ½ pints strawberries, chopped
  • ¼ cup sugar
  • 1 cup Greek yogourt
  • ¼ cup milk
  • 3 tbsp honey
  • 1/3 cup fresh mixed berries

Directions

  1. Combine strawberries and sugar in saucepan, over medium low heat stirring gently bring it to simmer for about 5 minutes.
  2. Add Greek yogourt, milk, honey, and berries into Ventray blender, secure lid.
  3. Blend until completely smooth, using speed 4 for about 1 minute
  4. The yogourt should be thick but pourable. If it’s too watery, add more yogourt, if it is too thick add a bit more milk
  5. Pour a layer of strawberry mixture into popsicle mould, than add a generous layer of yogourt mixture followed by another layer of strawberry mixture, continue until mould is filled up.
  6. Insert popsicle stick, freeze until solid for at least 6 hours or over night

Equipments

  1. Blender
  2. Saucepan
  3. Popsicle mould

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Blender Spiced Pumpkin Coffee Shakes

Blender Spiced Pumpkin Coffee Shakes

A good morning shake for yourself, even if you are working from home.
#dessert #breakfast

Ingredients

  • 2 cups whole milk
  • ½ cup canned pumpkin
  • 1 tsp pumpkin pie spice
  • 1 cup strong brewed coffee
  • 3 tsp vanilla extract
  • 4 cups vanilla ice cream
  • 1 cup crushed ice
  • Sweetened whipped cream

This is a great recipe to prepare ahead of time and make in the morning. A delicious pumpkin spice coffee shake.

You can substitute vanilla ice cream with frozem yogourt or coffee ice cream to make this taste super decadent.

Directions

  1. In a small saucepan, heat milk pumpkin, sugar, pie spice until steamer. Stir in coffee and vanilla, refrigerate and cover for several hours or overnight
  2. Place milk mixture, ice cream and ice in blender, blend on high until smooth. Serve immediately with whipped cream, sprinkle with additional pie spices

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