Missy J's is temporarily closed due to a fire at our production plant. We hope to be rebuilt and serving you again around August.
Missy J's is temporarily closed due to a fire at our production plant. We hope to be rebuilt and serving you again around August.
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Best Valentine’s Day Carob cake EVER!

caffeine free cane sugar free Carob coconut sugar dairy free gluten free soy free vegan

Best Valentine’s Day Carob cake EVER!

I’m sitting at the most romantic Grand Wailea hotel in Maui (just having a vegan lunch), typing away on my iPhone getting this recipe ready for you. My hubbys watching the playoffs and I’m blogging. Trust me, this IS romance, being in HI relaxing and loving each other  Anyway, this cake is moist and crazy delicious.  Prep Time 20 mins • Cook Time 20-25 mins • Total Time 40-45 mins Carob Cake Ingredients 1 cup unsweetened almond milk 1 tablespoon apple cider vinegar 2 cups gluten free flour  1 and 3/4 cups coconut sugar  3/4 cup Missy J’s Carob powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup melted coconut oil 2/3 cup unsweetened applesauce 1 tablespoon pure vanilla...

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Vegas Baby

My happy place Who would have thought that I would find happiness in Vegas. My husband Andrew and I were on a business trip last week and I was searching for Vegan Eats. The Wynn Hotel came up as a very popular spot, so we traipsed over. It was like Wally Wonka came to life in the middle of the hotel. The colors and the decor just made me happy.

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Parents Love to give their kids Missy J's

It is ALWAYS heartwarming to hear things like this from parents: "I was in your shop Tuesday with my wife - yum!  Thank you for making treats we feel good about giving to our little guy." Aaron M I spent a few days in Las Vegas for a trade show the other day and there were football fields of booths with bowls of sugar laden candy. Glad I had my Missy J's with me. Halloween is right around the corner. Give a better candy!

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Find the perfect sweetness in 2016

Find the perfect sweetness in 2016

I have been consuming and making foods without white refined sugar for years. It appears that 2016 is going to be the year the sugar cane will be getting the "chop" from alot of people. Epicurious has some impressive articles and links that are beautiful and informative. They say, "This spring, two cookbooks that focus on the relatively untouched subject of baking without (or with less) white sugar hit the market: Real Sweet by Shauna Sever (William Morrow; March 17) and Baking With Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar by Joanne Chang (Chronicle; April 21)."...

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