@lifewaykefir 

Here you go with the recipe:

Ingredients:

• 11/4 cups all-purpose flour
• 2/3 cup almond flour
• 11/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup Lifeway Organic Plain Whole Milk Grass fed Kefir 
• 3/4 cup olive oil
• 3 large eggs
• Zest of 2 oranges
• 1/2 cup fresh orange juice
• 2 teaspoon vanilla extract

Instructions:

• Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
• In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together sugar, kefir, olive oil, eggs, orange zest, orange juice, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
• Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Experience the velvety texture and vibrant flavors of sweet potatoes, coconut milk, and aromatic spices, perfectly paired with the crisp, refreshing notes of Erath Wines Pinot Gris.

Swipe left to discover the recipe and elevate your dining experience with this harmonious pairing. Cheers to delicious flavors and memorable moments! 

Feel free to adjust the recipe and post according to your preferences and style. Enjoy this delightful pairing!

Here’s the recipe:

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste
• 2 tablespoons olive oil or coconut oil
• Fresh cilantro or parsley for garnish
• Lime wedges for serving

Instructions:

• In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and translucent.
• Stir in the curry powder and turmeric powder, cooking for an additional 1-2 minutes to toast the spices and enhance their flavors.
• Add the diced sweet potatoes to the pot, stirring to coat them with the aromatic mixture. Cook for a few minutes to develop flavors.
• Pour in the vegetable broth and coconut milk, stirring well to combine. Bring the mixture to a gentle boil, then reduce heat and let it simmer until the sweet potatoes are tender 
• Using an immersion blender or transferring to a regular blender in batches, blend the soup until smooth and creamy. Season with salt and pepper to taste.
• Ladle the creamy sweet potato and coconut milk soup into bowls. Garnish with fresh cilantro or parsley, a drizzle of coconut milk (optional), and a squeeze of fresh lime juice for a burst of brightness.