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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Yeast Risen Coffee Cake Recipe

With a fermented, slightly chewier base, this coffee cake is tastier, in our opinion, than the the standard chemically risen version. Top with raspberries for added tartness and sweetness.

  • Yield:16

  • Level of Difficulty:Easy

  • Cook Time:25 Minutes

  • Prep Time:20 Minutes

Ingredients

  • 3 tablespoons

    golden flax meal

  • 9 tablespoons

    warm water

  • 4 1⁄2 cups (585 grams)

    all purpose flour

  • 2 1⁄4 teaspoons

    active dry yeast

  • 1⁄3 cup (75 grams)

    butter or vegan butter

  • 1 cup

    dairy or non-dairy milk

  • 1/2 cup

    granulated sugar

  • 1 teaspoon

    salt

  • Coconut oil, for greasing

  • 1 cup (210 grams)

    brown sugar

  • 1 cup (130 grams)

    all purpose flour

  • 2 teaspoons

    cinnamon

  • Pinch

    salt

  • ⅓ cup (75 grams)

    butter or vegan butter

  • 1/2 cup

    fresh raspberries (optional)

Directions

In a small bowl, combine flax meal and warm water. Set aside.

In the bowl of a stand mixer, whisk three cups (390 grams) of flour with yeast. Heat milk, butter, sugar and salt over low heat until temperature reaches 110 degrees. On low speed,with paddle attachment, slowly add liquid mixture to yeast mixture. On medium speed, add flax mixture and just enough or remaining flour to form a sticky dough.

Switch to hook attachment and knead on medium-low speed until dough is no longer sticky and forms a ball, adding a little more flour to sides of bowl, if necessary.

Place dough in a large greased bowl and grease top of dough. Cover dough with plastic wrap and allow to rise in a warm place until doubled in size, for about one to two hours. On a well floured surface, roll dough to fit a 9×13” inch rimmed baking sheet (half sheet pan.) Grease baking sheet, place rolled dough inside, cover with plastic wrap and allow to rest for thirty minutes.

Meanwhile, preheat oven to 350 degrees Fahrenheit (177 degrees Celsius.) Make topping by mixing brown flour, cinnamon, salt and sugar together, in a large bowl. Cut cold butter into small cubes and rub into flour/sugar mixture until mixture resembles sand.

Uncover dough. Make small indentations on dough with fingers, all over. Cover indented surface with streusel mixture, top with raspberries if desired and bake in preheated oven for twenty to twenty-five minutes or until golden around edges. Allow to cool completely before cutting.

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