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Zucchini and Blueberries Cake

Zucchini and Blueberry Cake


2 Eggs

½ cup Maple Syrup

½ cup canola oil

½ cup Almond Milk

1 cup Almond Flour

1 cup Spelt Flour

2 tsp Baking Powder

Pinch of Salt

1½ cups Zucchini, grated

1 cup Blueberries


Preheat your oven to 350F and grease a loaf pan.

In a large bowl mix eggs, maple syrup, oil and almond milk. Add zucchini and blueberries.

In a medium bowl, mix flours, baking powder and salt.

Pour the dry ingredients into the wet and mix until incorporated. Don't over mix it.

Pour your batter into the pan bake for 1h15. Test with a toothpick

Vegan Cherry Galette

Vegan Cherry Galette



1 1/4 cup flour, plus extra for rolling

1 tbsp sugar

1/2 cup cold coconut oil

1/3 cup cold water

Pinch of salt


1 tbsp sugar

1 cup cherries, pitted

3 tbsp almond floor


Maple syrup (optional)

Sugar (optional)


In a large bowl, combine flour, sugar, salt and coconut oil with a wooden spoon, your fingers or a pastry blender (or pulse in a food processor) until the mixture has a crumbly consistency. While mixing, add the water slowly, one tbsp at a time, until the dough forms a ball. You may not use all the water. Chill, wrapped in plastic wrap, at least 15 minutes.

Preheat oven to 375F.

Roll the dough on a highly floured surface into a circle. You can use a sharp knife to cut a the dough into a circle or leave it for a more rustic look.

Refrigerate the rolled dough for 10 minutes.

In a medium bowl, mix cherries and sugar until cherries are coated.

Line a baking sheet with parchment paper.

Sprinkle the dough with almond flour. Arrange the cherries across the top leaving a 1 inch border. Fold the border over the cherries and refrigerate for 15 minutes.

Transfert galette to the baking sheet, brush with maple syrup and sprinkle with sugar (optional).

Bake for 30 minutes, until crust is lightly browned.

Blueberry Scones

Organivores Blueberry Scones Recipes


2 cups flour

1/2 cup sugar

2 tsp baking powder

Pinch of salt

1/2 cup unsalted butter, cold and cubed

1/2 cup whipping cream

1 egg

1 tsp vanilla extract

1 cup blueberries

Sugar for sprinkling on top


Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, and salt. Add cold cubes of butter and combine with a pastry cutter or your fingers until the mixture resembles coarse sand. 

In a small bowl, whisk the cream, egg, and vanilla. Add wet mixture to dry mixture and mix together until everything appears moistened. Gently fold in the blueberries. Don’t overwork the dough. 

Make a ball with floured hands and transfer to the prepared baking pan. Press into a neat into a 1/2 inch thick round and cut into 8 equal wedges with a very sharp floured knife. Sprinkle sugar on top and separate the scones a little.

Bake for 15-20 minutes until lightly golden or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool for a few minutes.

Yield: 8 scones.

Cherry Clafoutis

Organivores Cherry Clafoutis Recipe


1lb cherries

1/2 cup sugar

1 cup flour

3 eggs

1 1/4 cup milk

A pinch of salt

Butter, for the baking dish

Powdered sugar


Wash the cherries and remove the stems, you can keep the pit or not (traditionally, we keep it but if you do, be careful!). Put them i a bowl, sprinkle half of the sugar, stir and allow to soak for at least half an hour.

Preheat the oven to 350F.

Butter a baking dish.

Sift the flour into a bowl, add a pinch of salt and the rest of the sugar. Beat the eggs and add them to the mixture. Mix well. Add the milk and mix again.

Lay the cherries in the baking dish, then pour the batter over them.

Bake for 35 minutes.

Take the clafoutis out and allow it to cool. Sprinkle with powdered sugar. Serve cold.

Yield: 6 to 8 servings.

Dairy Free Strawberry Cake

Organivores Strawberry Cake Recipe


30g hazelnut oil

100ml almond milk

80g sugar

60g flour

2 eggs

2 tsp baking powder

2 cups strawberry, chopped

40g almond flour


Preheat the oven at 340F.

Put the strawberries in a saucepan with 20g of sugar and let it cook for about 15min or until the strawberries soften. Transfer in a cake pan lined with parchemin paper and let it cool down.

Beat the egg whites with 10g of sugar until they form stiff peaks.

In a bowl, mix the egg yolks with 50g of sugar, add the hazelnut oil and the almond milk. Then add, the dry ingredients (flour, almond flour and baking powder). Gently combine the egg whites with the rest of the preparation, and then pour on top of the strawberries.

Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Yield: 6 servings.


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