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Edward & Sons Trading Co.

@edwardandsons

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Pantry staples for you & your family🥥
Family-owned since ‘78💚
Organic, plant-based & gluten free🌱
Makers of @nativeforestbrand & Let’s Do Organic🌴

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caramel apple jars 🍏🍫

if you’re craving caramel apples without all the fuss, you need to make these easy jars!! 🤭 prep a jar and snack on it throughout the week whenever you want a little sweet treat 🤌 crisp apples get tossed in the easiest 2-ingredient caramel sauce and loaded with all your fav toppings 😍

recipe below 👇

- 2 granny smith apples
- juice of 1/2 lemon
- 1/2 cup peanut butter (or up to 1 cup for a thicker caramel)
- 1 can Let’s Do Organic Caramel Sweetened Condensed Coconut Milk
- toppings of choice (we used peanuts, chocolate chips, graham cracker pieces)

instructions:
chop the apples and toss with lemon juice. mix the peanut butter and caramel condensed coconut milk until smooth, then toss with the apples. add your toppings and that’s it! enjoy right out of the jar. store in the fridge for up to a few days (if you can keep them at long!!)

#caramelapples #healthydesserts #healthydessertrecipes #fallrecipes #caramelapple by @edwardandsons

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22 days ago

🥥 No-Bake Coconut Cake 🥥
This no-bake coconut cake is light, creamy, and the perfect dessert for warm summer days. It’s incredibly easy to make, requires no oven, and can feed a crowd.

Layers of coconut-soaked biscuits, fluffy coconut cream, toasted coconut, and whipped cream come together to create a dessert that tastes like a tropical dream. I used Let’s Do Organic shredded coconut from @edwardandsons in two different ways to really enhance the coconut flavor, and you can easily customize it with fresh fruit or chocolate. The longer it chills, the softer and more cake-like it becomes!

This recipe is eggless and you can make it dairy-free too!

Yield: 9x13-inch baking dish

Coconut Cream
340g (12 oz) Cream cheese, cold
150g (1 + 1/4 cups) Powdered sugar
720ml (3 cups) Whipping cream, cold
2 tsp Vanilla extract
1/2 tsp Coconut extract (optional)
55g (2/3 cup) Shredded coconut, I used Let’s Do Organic Shredded Coconut

Whip the cream cheese and powdered sugar until smooth.
Add the cold whipping cream and vanilla and whip until thick and combined.
Fold in the shredded coconut.

For Layering
24 - 36 Marie biscuits or Graham crackers
120ml (1/2 cup) Coconut milk, I used Native Forest Organic canned coconut milk
55g (2/3 cup) Toasted shredded coconut, I used Let’s Do Organic Shredded Coconut

Dip the biscuits in coconut milk & arrange in a 9x13-inch pan.
Spread 6-7 scoops of coconut cream (1/2-inch layer) & sprinkle with toasted coconut.
Repeat the layers, leaving about 1 inch of space at the top for the final topping.

Topping
360ml (1+1/2cups) Whipping cream, cold
40g (1/3 cup) Powdered sugar
1 tsp Vanilla extract
4 tbsp Toasted shredded coconut

Whip the cream, sugar, vanilla to stiff peaks.
Spread over the cake, decorate with toasted coconut, cover, chill for 24 hours before serving.

🥥🥥🥥🥥

#nobakedessert #coconutcake #egglessdessert #coconutlover by @edwardandsons

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4 months ago

✨Cinnamon Roll Pancakes✨⁠
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Craving the ultimate cozy breakfast? 🥞⁠ Dive into a stack of pure bliss with these Vegan Cinnamon Roll Pancakes 😍 Picture this: Fluffy, dreamy vegan pancakes with a cinnamon sugar swirl and a drizzled with cream cheese icing. Ready to take your classic pancakes to a whole new level? 🙌⁠
⁠
Grab the recipe below👇 Made with Native Forest Organic Simple Coconut Milk by our friend Gaby of @veggieworldrecipes ⁠✨⁠
⁣⁠
✨Pancakes⁠✨⁠
1 cup all-purpose flour (120g)⁠
2 tsp baking powder⁠
1 tbsp sugar⁠
1 tbsp coconut oil⁣⁠
1 cup from a can of Native Forest Organic Simple Coconut Milk⁠
1 tsp vanilla⁠
dash of salt⁠
⁠
✨Cinnamon Filling⁠✨⁠
3 tbsp vegan butter⁣⁠
1/4 cup coconut sugar⁠
1 tsp ground cinnamon⁣⁠
⁣⁠
✨Icing⁠✨⁠
1/3 cup vegan cream cheese⁠
2 tbsp maple syrup⁠
2 tbsp Native Forest Organic Simple Coconut Milk⁠
⁠
✨Directions⁠✨⁠
Start by making your pancake mix by combining all of the pancake ingredients and whisking them well.⁠
⁠
Next, whisk together the cinnamon filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom.⁣⁠
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Grease your pan and turn on the heat to low. Add about 1/4 cup scoop of batter to the pan for each pancake.⁠
⁠
Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake.⁠
⁠
Since sugar burns very easily, we are not going to be flipping these pancakes. Instead, cook them on low heat. Once you have piped the cinnamon swirl, close the pan with a lid so that the pancakes can cook all the way through.⁠
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Cook each pancake for 3-5 minutes on low heat, until it has fully cooked through. You will get about 6 pancakes from this recipe.⁠
⁣⁠
To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together.⁠
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Pour the cream cheese icing over your pancakes and dig in!⁠
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#veganpancakes #veganrecipes #veganbreakfast #dairyfreerecipes #healthyrecipes #healthypancakes #vegandessert #veganbaking #vegancinnamonrolls by @edwardandsons

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3 years ago

pumpkin pie smoothies 🎃🥧

these smoothies tastes just like pumpkin pie but in a super thickkk and creamy milkshake-like smoothie 🤌 made with banana, coconut milk ice cubes, pumpkin purée, fall spices, and graham crackers for that cozy classic pie crust flavor 🤎

recipe below 👇

Ingredients:
- 2 frozen bananas
- 1 cup frozen Native Forest Organic Light Coconut Milk cubes
- ½ cup pumpkin purée
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
-1 scoop vanilla protein powder (optional)
- ¼ cup milk of choice (enough to move the blades)
- graham cracker-style cookies, for blending and topping
* whipped cream, for topping

Instructions:

1. The night before, pour 1 can of Native Forest Organic Light Coconut Milk into an ice cube tray and freeze overnight until solid.
2. Add 1 cup of the frozen coconut milk cubes to a high-speed blender along with the frozen bananas, pumpkin purée, almond butter, maple syrup, pumpkin pie spice, cinnamon, optional protein powder, and milk of choice.
3. Add a few graham cracker-style cookies and blend until thick, smooth, and creamy. If needed, add another splash of milk to help everything blend.
4. Pour into glasses and top with whipped cream and crushed graham crackers 🤎

#smoothies #healthyrecipes #fallrecipes #smoothierecipe #pumpkinrecipes by @edwardandsons

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2 days ago

#ad This dump-and-bake Marry Me Pumpkin Pasta has only 10 minutes of prep time and couldn’t be easier – or more delicious thanks to @edwardandsons pantry staples! 🎃🍝🥥

Dry pasta and sun-dried tomatoes get tossed in a creamy and richly seasoned pumpkin sauce, then baked until chewy and topped with crispy rosemary garlic breadcrumbs. This is the perfect fall dinner for those busy weeknights when you want something that’s easy and cozy 😌

Comment “send recipe” below and I’ll message you all the recipe details! 🧡

MARRY ME PUMPKIN PASTA BAKE
✨For the Pasta:
2 1/2 cups warm water
1 Edward & Sons Not Chick’n Bouillon Cube
1 cup pumpkin puree
2 tablespoons nutritional yeast (optional)
2 teaspoons garlic powder
1 teaspoon Italian seasoning blend
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes (omit for mild heat)
1 13.5 oz can Native Forest Simple Coconut Milk Organic
16 ounces pasta of choice, gluten-free if necessary*
1/2 cup finely chopped sun-gried tomatoes packed in oil
1 shallot, finely diced
✨For the Breadcrumbs:
1 1/4 cups Edward & Sons Organic Panko Breadcrumbs
1/2 tablespoon finely chopped fresh rosemary
1/2 teaspoon garlic powder
1/4 teaspoon salt
Black pepper to taste
2 tablespoons olive oil (or oil from the sun-dried tomatoes) by @edwardandsons

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3 days ago

pumpkin cinnamon roll pancakes 🎃🥞🍂

if fall was a breakfast, it would be these pumpkin cinnamon roll pancakes!! 🤭 they’re soft, fluffy, punpkin-y, and taste like a cinnamon roll with cream cheese icing 🤌 basically everything you love about a cinnamon roll in pancake form!!

recipe below 👇
Pancake Batter:

* 1 cup all-purpose flour
* 3 tsp baking powder
* 1 tbsp sugar
* ½ tsp cinnamon
* ¼ tsp nutmeg
* ¼ tsp allspice
* 1 tsp vanilla
* Pinch of salt
* ½ cup canned pumpkin
* ¾ cup + 1 tbsp Native Forest Organic Unsweetened Simple Coconut Milk

Cinnamon Swirl:

* 3 tbsp vegan butter, melted
* ¼ cup coconut sugar
* 1 tsp cinnamon

Cream Cheese Icing:

* ⅓ cup vegan cream cheese
* 2 tbsp maple syrup
* 2 tbsp coconut milk

Directions:

1. Whisk together all pancake batter ingredients until combined.
2. Mix the cinnamon swirl ingredients and transfer to a piping bag. Snip a tiny hole at the tip.
3. Lightly grease a nonstick pan over low heat. Pour about ¼ cup of batter per pancake and immediately pipe a cinnamon swirl on top.
4. Cover with a lid and cook on low for 3–5 minutes, or until fully cooked through. No flipping needed! The lid helps cook the pancakes without burning the cinnamon sugar.
5. Whisk together the icing ingredients until smooth, drizzle over your warm pancakes + dig in! (Makes about 6 pancakes.)

#fallbaking #fallrecipes #pumpkinpancakes #pumpkinrecipes #healthypancakes by @edwardandsons

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4 days ago

caramel apple bark 🍏🥨 🍂

this is about to be your new fav fall treat 🤭 think caramel apples meet chocolate bark, loaded with crunchy pretzels, pecans, granny smith apples + homemade coconut caramel!! it’s sweet, salty, crunchy and SO easy to make 🤌

recipe below 👇

Caramel Apple Bark 🍏

- 1½ cups chocolate chips
- 1 tbsp coconut oil
- ½ cup salted pretzels
- ¼ cup chopped pecans
- ½ green apple, diced
- ¼ cup homemade coconut caramel sauce
- Pinch of flaky sea salt

Homemade Coconut Caramel Sauce 🥥

- 1 cup Let’s Do Organic Heavy Coconut Cream (refrigerated overnight, just use the thick white cream)
- 1 cup sugar (white or brown)
- 1 tsp vanilla extract
- ¼ tsp salt

Instructions:

1. Start by making the caramel. Add the thick coconut cream and sugar to a small saucepan over medium heat, stirring constantly until melted and dissolved.
2. Once bubbling, reduce heat to low and simmer for 10–15 minutes, stirring frequently. Stir in vanilla and salt near the end. Remove from heat and let cool to thicken.
3. Line a baking sheet with parchment paper. Melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
4. Spread ¾ of the melted chocolate onto the parchment paper, then top with pretzels, diced apples + chopped pecans.
5. Drizzle with ¼ cup homemade coconut caramel sauce and the remaining melted chocolate. Finish with flaky sea salt.
6. Refrigerate for 1 hour or freeze for 10 minutes until set. Break into pieces + enjoy! ☺️

Store any leftover caramel in an airtight jar in the fridge for up to 1 week!

#fallrecipes #healthydessert #fallbaking #caramelapples #dairyfreerecipes by @edwardandsons

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8 days ago

pumpkin pie overnight oats 🎃🥧

if you want to eat pumpkin pie for breakfast, this is the next best thing 🤭 these pumpkin pie overnight oats are creamy, cozy & packed with protein and basically tastes like eating pumpkin pie filling for breakfast!! 🍂🤌

Pumpkin Pie Overnight Oats

- 1 cup rolled oats
- ½ cup pumpkin purée
- ½ cup Native Forest Organic Simple Coconut Milk
- ½ cup yogurt of choice
- 1 scoop vanilla protein powder
- 1 tbsp almond butter (or nut butter of choice)
- 1–2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt

Add everything to a jar or bowl and stir until well combined. Cover and refrigerate overnight, or for at least 4 hours. Give it a stir before serving.

top with yogurt and/or whipped cream, a sprinkle of pumpkin pie spice or cinnamon and enjoy! 😊

#overnightoats #fallrecipes #pumpkinrecipes #fallbaking #oats by @edwardandsons

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9 days ago

caramel apple “donuts” 🍏🍩

i guarantee you these are about to be your new fav fall treat 🤭 they have all the best parts of a caramel apple!! think caramel, chocolate + peanuts but are made with better-for-you ingredients and way easier to eat 🤌 shaped like donuts, they’re a fun handheld snack for kids (and adults 👀) without all the mess + fuss of a traditional caramel apple.

save the recipe below 👇 and make a batch to snack on all week long ☺️

ingredients:
1 large Granny Smith apple
Juice of ½ lemon
½ cup peanut butter
1 can Let’s Do Organic® Caramel Condensed Coconut Milk
½ cup chocolate chips (we used @pascha.chocolate)
Optional: peanuts, sprinkles + your favorite caramel apple toppings!

Cut the apple into small bite-sized pieces and toss with lemon juice. Transfer to a silicone donut mold, then mix caramel condensed coconut milk with peanut butter to make a caramel peanut butter. Top with the caramel pb mixture, pour over melted chocolate and then finish with chopped peanuts. Refrigerate until set, then pop them out and enjoy! 🍏🍫

#fallrecipes #healthysnacks #caramelapple #fallbaking #healthydesserts by @edwardandsons

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11 days ago

✨Pumpkin-Shaped Pumpkin Cinnamon Rolls✨

Pumpkin-shaped, pumpkin-flavored, and everything fall should be🥹🎃 These cinnamon rolls are so fun to make, and even more fun to bring to a cozy fall get together with friends or family🤍 The secret to making the softest, fluffiest rolls is using canned coconut milk in the dough for the softest, pillowy texture, plus a little poured right on top before baking for a moist, gooey finish🤤 As always, I used my favorite coconut milk of all time, Native Forest Organic Coconut Milk from @edwardandsons 🥰💕

✨Ingredients

✨Yeast
1/3 cup Native Forest Organic Coconut Milk from @edwardandsons (78 ml)
3 tbsp sugar
2 1/4 tsp yeast (one package)

✨Dough
2 3/4 cups all-purpose flour (320g)
2 tbsp vegan butter (softened at room temperature- 28g)
1/2 cup canned pumpkin puree (120g)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tbsp vanilla
1/4 tsp salt

✨Filling
1/3 cup room temperature vegan butter (85g)
2 tbsp canned pumpkin puree
2/3 cup dark brown sugar (or regular brown sugar)
1 tbsp ground cinnamon
1/8 tsp nutmeg

*If you have any extra filling, spread it on the bottom of each roll for extra gooey rolls.

✨Cream Cheese Frosting
1/3 cup vegan cream cheese (75g)
2 tbsp vegan butter (28g)
1 tsp vanilla bean paste
pinch of salt
1/2 cup powdered sugar (60g)

✨Toppings
Native Forest Organic Coconut Milk to pour on top of the rolls
6 cinnamon sticks
6 sage leaves

✨Directions
Start by making the yeast. Combine room-temperature coconut milk and sugar in a cup and microwave them for about 1 minute. Use a thermometer to measure the temperature and ensure that it is between 105-110°F (41-43°C).

Once you have reached this temperature, whisk in the yeast. Cover the cup with a towel and let it sit for 5-10 minutes so the yeast can activate.

The rest of the recipe doesn’t fit in the caption, so I will pin it in the comments, or you can DM me for the full recipe!💕

#baking #fallrecipes #dessert by @edwardandsons

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16 days ago

Caramel Apple Upside-Down Cake 🍎
A soft, cinnamon-spiced vanilla cake topped with caramelized apples and buttery brown sugar caramel. Recipe in caption down👇

The caramel seeps into the cake as it bakes, making it extra moist and flavorful! I used Let’s Do Organic Cornstarch @edwardandsons in the caramel and cake. The cornstarch helps thicken the caramel as it cools, which is important because the apples release moisture as they bake. Without it, the caramel can become too thin and release a lot of liquid when inverted.

🍎 Caramel Apple Topping
75g (⅓ cup) Butter
100g (½ cup) Light Brown Sugar
60g (3 tbsp) Agave Syrup or Maple Syrup
3g (1 tsp) Cornstarch, Let’s Do Organic Cornstarch
2 Cosmic Crisp or Granny Smith Apples, peeled, cored & sliced ¼-inch thick

🍰 Cinnamon Cake
200g (¾ cup + 1 tbsp) Milk of Choice
15g (1 tbsp) White Vinegar or Lemon Juice
80g (⅓ cup) Oil
170g (¾ cup + 2 tbsp) Caster Sugar
5g (1 tsp) Vanilla Extract
200g (1⅔ cups) All-Purpose Flour
8g (1 tbsp) Cornstarch, Let’s Do Organic Cornstarch
6g (1½ tsp) Baking Powder
5g (2 tsp) Cinnamon
1g (¼ tsp) Salt

METHOD:
Grease and line an 8-inch pan with baking paper. Preheat oven to 350°F.

Melt Butter, Brown Sugar and Syrup over medium heat until sugar dissolves; don’t boil.

Whisk in Cornstarch, pour into pan and chill.
Arrange the sliced apples in overlapping rows over the caramel.

Mix warm Milk and Vinegar; rest 5 minutes. Whisk in Sugar, Oil and Vanilla.

Add Flour, Cornstarch, Baking Powder, Cinnamon and Salt; mix just until combined. Pour over apples.

Important: Place the pan on a baking tray before baking, as the caramel can bubble over.

Bake 40–45 minutes, until firm to the touch. Cool in the pan 30–35 minutes. Run a knife around the edges and carefully invert onto a serving plate.

Serve warm or at room temperature with whipped cream or vanilla ice cream. 🍦

#caramelapplecake #applecake #upsidedowncake #fallbaking #cinnammon by @edwardandsons

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17 days ago

If the inside of a cinnamon roll is your favorite part, you NEED these! No yeast, no rising, no rolling out dough… just soft pumpkin spice dough rolled in cinnamon sugar and baked in @edwardandsons Native Forest Simple Coconut Milk for the gooiest caramel-y bottoms, and drizzled with a sweet vanilla glaze🤍🎃😋 Vegan + gluten-free + ready in about 30 minutes!

PUMPKIN DOUGH
-1 1/4 cup (175g) gluten-free flour
-1 tsp baking powder
-1/4 tsp salt
-1 tsp pumpkin pie spice
-1/3 cup (80g) pumpkin puree
-1 flax egg (1 tbsp flax + 2 tbsp warm water)
-1/3 cup (75ml) @edwardandsons Native Forest Organic Simple Coconut Milk
-1 tbsp melted dairy-free butter (or coconut oil)
-1 tsp vanilla extract

PUMPKIN SPICE SUGAR COATING
-2 tbsp melted dairy-free butter (or coconut oil)
-1/4 cup cane sugar
-1 tbsp pumpkin pie spice
-Optional: 1/4 cup @edwardandsons Native Forest Organic Simple Coconut Milk

VANILLA GLAZE
-1/2 cup powdered sugar
-1-2 tbsp @edwardandsons Native Forest Organic Simple Coconut Milk
-1/2 tsp vanilla extract

INSTRUCTIONS
Preheat the oven to 375°F, and grease a mini casserole dish (6.5 x 5-inch) or 8x4-inch loaf pan.

Whisk together the dry ingredients, add the wet ingredients, and mix to form a soft smooth dough. Divide into 12 portions, and roll each into a smooth ball.

Mix together the cane sugar and pumpkin pie spice for the coating. Roll each ball in the melted butter, then in the sugar mixture, then place in the prepared pan. Pour the optional coconut milk over top of the dough balls if desired for extra richness.

Bake for 18-22 minutes. In the meantime, whisk together the glaze ingredients until smooth. Remove from the oven, cool 5 minutes or so before drizzling the glaze, and serve warm.

#glutenfreedairyfree #pumpkincinnamonrolls #cinnamonrollbites #veganbaking #healthydesserts by @edwardandsons

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18 days ago