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Rasta Shake™ Popcorn

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Rasta Shake™ Popcorn

Outrageous & Decadent- what more can we say?
Course Appetiser
Author Red Ape Cinnamon

Ingredients

  • Popcorn
  • Coconut Oil Spray or olive oil
  • Red Ape Cinnamon Rasta Shake™

Instructions

  • We like simple:
  • Pop the corn
  • Spray the popped corn
  • Sprinkle on Rasta Shake™
  • here comes the tag line "Shake. Sprinkle. Smile®"

 

Cinnamon Apple Chips

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Cinnamon Apple Chips

Author Red Ape Cinnamon

Ingredients

  • 2 apples Braeburn, Granny Smith, Pink Lady, Jazz, Honeycrisp, ect.
  • 1 tsp ground cinnamon
  • 2 tsp sweetner

Instructions

  • Mandolin Instructions:
  • Set it to the second thinnest slice.
  • Make sure you USE THE GUARD.
  • If you don't have a mandolin, just use a knife and try to slice them as thinly as possible.
  • Preheat your oven to 200°
  • Line two cookie sheets and lay out the apples. Make sure none are overlapping, or they could cook unevenly.
  • Mix together the cinnamon and sweetener and sprinkle evenly on the apple slices. Turn them over to get the back too.
  • Bake for 1 hour flip the apple and bake for another 1 and 30 minutes.
  • Turn off the oven and let the chips cool inside the oven for 45 minutes. The extra cool-off time will help the apple crisp up.

Notes

 

Vegan Carrot Curry Soup

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Vegan Carrot Curry Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Red Ape Cinnamon

Ingredients

  • 4 cups vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 pounds carrots peeled and chopped
  • 1 14 ounce can coconut milk
  • 14 ounces water
  • 1 teaspoon chopped fresh cilantro optional

Instructions

  • Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
  • Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
  • Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.
  • Recipe Submitted By: monsterclowngirl
  • Recipe provided by <a href="http://www.Allrecipes.com">www.Allrecipes.com</a>

 

Moroccan Quinoa Salad

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Moroccan Quinoa Salad

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Red Ape Cinnamon

Ingredients

  • 3 tablespoons olive oil
  • 5 cloves garlic minced
  • 3 shallots diced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 4 cups chicken broth
  • 2 cups red quinoa
  • 1 1/4 cups raisins
  • 2 cups hot water lemon juiced
  • 1 29 ounce can garbanzo beans,drained
  • 2 carrots shredded
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh basil
  • 1/3 cup chopped fresh mint

Instructions

  • Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.
  • Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.
  • Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.
  • Recipe Submitted By: Sarah Agrella
  • Recipe provided by <a href="http://www.Allrecipes.com">www.Allrecipes.com</a>

 

Cinnamon Honey Butter

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Cinnamon Honey Butter

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16
Author Red Ape Cinnamon

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup honey
  • 1 teaspoon ground cinnamon

Instructions

  • In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy.
  • Recipe Submitted By: Karena
  • Recipe provided by <a href="http://www.Allrecipes.com">www.Allrecipes.com</a>

 

Cinnamon Corn

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Cinnamon Corn

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5
Author Red Ape Cinnamon

Ingredients

  • 1/2 cup margarine
  • 1/2 cup white sugar
  • 1/4 cup all-purpose flour
  • 2/3 cup evaporated milk
  • 2 15 ounce cans whole kernel corn,
  • drained
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  • In a large saucepan, heat margarine and 1/2 cup sugar until margarine is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.
  • Bake in preheated oven for 60 minutes, until a knife inserted in center comes out clean. Sprinkle 1/4 cup sugar and cinnamon over top.
  • Recipe Submitted By: Linda Rier
  • Recipe provided by <a href="http://www.Allrecipes.com">www.Allrecipes.com</a>

 

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