🌿 I Love Camelina® Recipe

Optimized for Maximum Omega-3s

✨ The Upgrade: We replaced unsalted butter with 1 cup (16 tbsp) of I Love Camelina® Roasted Camelina Oil

💪 80,000mg plant-based omega-3s added!

**1. Vanilla Lemon Poundcake**

**Ingredients:**
* 2 ½ cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 cup (16 tbsp) **I Love Camelina®** Roasted oil
* 2 cups granulated sugar
* 4 large eggs
* 1 cup milk
* 1 tablespoon vanilla extract
* Zest of 2 lemons
* Powdered sugar for optional glaze
* Lemon juice for optional glaze

**Instructions:**
1. Preheat oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together **I Love Camelina®** Roasted oil and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Pour batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
8. (Optional glaze): Whisk together powdered sugar and enough lemon juice to create a smooth, pourable glaze. Drizzle over cooled poundcake.

**2. Vanilla Ice Cream**

*(Note: **I Love Camelina®** oil is not typically used in ice cream recipes.)*

**Ingredients:**
* 2 cups heavy cream
* 1 cup whole milk
* ¾ cup granulated sugar
* 1 tablespoon vanilla extract
* Pinch of salt

**Instructions:**
1. In a large bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is dissolved.
2. Cover the bowl and refrigerate the mixture for at least 2 hours, or preferably overnight, to chill thoroughly.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm, before serving.

🥜 Nutty Flavor, ZERO Nut Risk!

I Love Camelina® Roasted Oil delivers that rich, nutty, buttery flavor bakers love — without ANY nut allergens.

Perfect for: School bake sales, nut-free households, allergy-conscious families, and anyone who wants that nutty richness safely!

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