2 eggs, beaten
1 teaspoon baking soda
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 1/2 cups warm milk
1 cup white sugar
1/2 teaspoon lemon zest
3 ounces apple
1 lemon, juiced
1 cup flax seeds
1 cup flax seeds
1 cup flax seeds, pitted and sliced
1/2 teaspoon lemon zest
1 cup light baking powder
1/8 cup vegetable oil
1 teaspoon lemon zest
1/8 teaspoon lemon zest
1 teaspoon almond extract
3 cups flaked coconut
1 (10 ounce) package ready to eat items, cooked, divided
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) round pan baking pans.
In a large bowl, beat eggs, baking soda, brown sugar, vanilla, lemon juice, milk, 1 cup sugar, lemon zest, apple and lemon zest. Mix thoroughly, then stir in 1/2 cup flax seed. Beat in lemon juice, lemon zest and apple. Stir in remaining 1/2 cup butter/dairy creamer (if desired). Fold into egg mixture. Pour batter into prepared pan and place pan in preheated oven for about 12 to 15 minutes.
Bake in preheated oven for 45 to 50 minutes, or until toothpick inserted halfway into center of cake comes out clean. Allow to cool on wire rack. Cool slightly, and cut into squares.
In a large bowl, combine 1/2 cup flax seed, 1/4 cup lemon zest, 1 cup carrot and celery leaves, 1 cup chopped pecans, 1/2 cup chopped apples, 1/4 cup chopped pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans and pecans (see Note). Balance pecans with remaining pecans. Chill wrapped vegetables and sliced fruit in refrigerator. Serves 3 servings.
To thaw/stir fruit: Remove fruit from refrigerator. Place fruit in blender or food processor, and process until smooth. Transfer to serving dishes. Cover and refrigerate chilled fruit. Cover fruit tightly, and refrigerate.