Baked Apple Blossoms

Flaky, golden puff pastry wrapped around tender cinnamon-spiced apples...these Baked Apple Blossoms are as beautiful as they are delicious. Simple to make but impressive to serve, they’re perfect for a sweet snack, dessert, or even a brunch table centerpiece.

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Invisible Apple Gateau Cake

Cozy, fragrant, and just the right amount of sweet, this Apple Gateau Cake is the kind of dessert that makes your whole kitchen smell like fall. Layers of tender apples are folded into a lightly spiced batter, then baked right in your BounceBox until golden and delicious.

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Pumpkin Chocolate Chip Bread in Your BounceBox

This pumpkin chocolate chip bread is perfectly spiced, tender, and just sweet enough to feel like a treat without being over the top. The best part? You can mix, bake, and enjoy it all in your BounceBox, no extra dishes required.

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Strawberry Oat Crumble

This easy Strawberry Oat Crumble comes together in your U-Konserve container—no mixing bowls, no mess. With juicy strawberries, a golden oat topping, and just a handful of pantry staples, it’s the perfect small-batch dessert.

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Mango Sticky Rice

Mango Sticky Rice Created by Sahar Elgamil @elga.meal Try this delicious Mango Sticky Rice recipe, made in your BounceBox! This sweet, creamy, and slightly chewy dish is made with coconut-infused sticky rice and juicy, ripe mango—an irresistible combination of flavors and textures. Whether you're meal-prepping for the week or taking a snack on the go, this tropical treat is perfect to make in your BounceBox, keeping it fresh and ready to enjoy anytime. View recipe video here. Ingredients: 1/2 cup glutinous rice 1 cup water 1 Tbsp sugar 1/8 tsp salt 1/2 cup coconut milk 1 mango, peeled and sliced  Instructions: Rinse rice under cold water until the water runs clear. Add rice to BounceBox along with water, salt, and sugar. Stir to combine. Microwave rice uncovered on power level 3 for ten minutes, stopping halfway through to stir. Once the water is absorbed into the rice, cover with the BounceBox lid and press down once. Microwave for another 10 minutes.  Take BounceBox out of the microwave, and pour coconut milk over the rice. Allow to soak in for 10 minutes, covered. Top with mango and enjoy! (Optional: drizzle sweetened condensed milk to taste if you want it sweeter).

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Cherry Crumble Cake

This Cherry Crumble Cake is bursting with juicy cherries, topped with a golden crumble, and baked to perfection in a U-Konserve BounceBox. Perfect for a sweet treat in the mornings, afternoon, or evening!

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Mixed Berry Bake

Mixed Berry Bake - BounceBox Packed with juicy berries, wholesome oats, and just the right amount of sweetness, this bake is a perfect way to start your morning or enjoy a healthier dessert. Made in U-Konserve's versatile BounceBox Rectangle, it’s easy to prep, bake, and store—keeping your dish fresh and flavorful. Whether you’re serving it warm from the oven or saving it for later, this simple recipe is so delightful! Ingredients: 2 cups mixed berries (fresh or frozen) 1 ½ cups rolled oats ¼ cup coconut sugar (or maple syrup for a sweeter option) 1 tsp cinnamon ½ tsp vanilla extract ½ tsp baking powder ¼ tsp salt 1 cup almond milk (or your preferred milk) 2 tbsp coconut oil, melted (or butter) 1 egg (or flax egg for vegan option) Instructions: Preheat the oven to 350°F (175°C). Prepare the BounceBox Rectangle by lightly greasing it with coconut oil or butter. In a bowl, mix together the oats, baking powder, cinnamon, and salt. In a separate bowl, whisk the egg, almond milk, vanilla extract, and coconut sugar until well combined. Pour the wet ingredients into the dry ingredients and stir until combined. Gently fold in the mixed berries. Transfer the mixture to the prepared BounceBox, spreading it evenly. Drizzle the melted coconut oil over the top. Bake for 30-40 minutes, or until the top is golden and middle is solid. Remove from the oven and let it cool slightly before serving.  Get your own BounceBox Rectangle today!

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Sweet Strawberry Cake

  Sweet Strawberry Cake Satisfy your sweet tooth with this easy and delicious strawberry cake! Made with fresh strawberries and almond flour, this cake is packed with flavor and perfect for any occasion. The 24oz BounceBox Rectangle makes baking and serving a breeze, so you can enjoy a homemade treat without the hassle.  Ingredients: 1 ¼ cups strawberries, fresh or frozen (defrosted), stems removed 2 ½ cups almond flour (blanched almond meal) ¾ cup granulated sugar ¾ cup potato starch or corn starch (plus more if needed) 3 teaspoons baking powder 3 heaped teaspoons beetroot powder or red/pink food coloring (optional for color) Optional: 1 teaspoon vanilla extract Optional: Pinch of salt Instructions: Preheat your oven to 350°F (175°C). Mash the strawberries in a bowl until smooth. Set aside. In a large mixing bowl, combine the almond flour, granulated sugar, potato starch, baking powder, and beetroot powder (if using). Stir until evenly mixed. Add the mashed strawberries to the dry ingredients. Mix well until you achieve a smooth, slightly thick batter. If desired, stir in the vanilla extract and a pinch of salt for added flavor. If the batter seems too wet, add a bit more potato starch or almond flour to reach a thicker consistency. Grease the inside of the 24oz Rectangle BounceBox with a little oil or butter. Pour the batter into the BounceBox, spreading it evenly. Place the BounceBox in the preheated oven and bake for 25-30 minutes, or until the top is firm and a toothpick inserted into the center comes out clean. Allow the cake to cool in the BounceBox before slicing and serving directly from it.

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Chocolate Banana Protein Muffin in BounceBox

Chocolate Banana Protein Muffin Indulge in a guilt-free treat that's as easy as it is delicious with our Protein Chocolate Banana Muffin recipe made right in the microwave using BounceBox. Packed with wholesome ingredients and a boost of protein, this muffin is perfect for a quick breakfast or satisfying snack on-the-go. In just 2 minutes, you'll have a warm, moist muffin ready to enjoy. Let's dive into the recipe! Protein Chocolate Banana Muffin Recipe: Ingredients: 1 mashed banana 1/3 cup oat flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp coconut sugar 1 tbsp plant-based milk 2 tbsp chocolate protein powder Toppings: Dark chocolate chips Cinnamon Leftover banana slices Instructions: In your BounceBox or a plate, mash the banana until smooth. Add oat flour, baking soda, baking powder, coconut sugar, plant-based milk, and chocolate protein powder to the mashed banana. Mix until well combined. Sprinkle dark chocolate chips and cinnamon on top. Microwave on high for 2 minutes, or until the muffin is set and cooked through. Carefully remove the muffin from the microwave (it will be hot!), and let it cool for a minute or two before enjoying. Top with some banana slices, serve warm and enjoy your Protein Chocolate Banana Muffin made with BounceBox. Enjoy!

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