Dark Chocolate Brownie, Blondie, Cracker, Bread & Pizza Dough, and Quick Mix

These products are Home Produced.

*Flours are produced in a facility that also manufactures Tree Nuts and Soy. 

**Estimated Nutritional Information - calculated from ingredient labels - types of fats and eggs have varying numbers.  Safflower oil and large eggs were used in the calculations. 

Brownie.JPG

Dark Chocolate Brownies: Raw Cane Sugar, Tapioca Flour, Cocoa Powder (processed with Alkali), Organic Coconut Flour, Sea Salt, Organic Vanilla.

**16 servings per mix.  1 packaged made with 1 large egg, 1/3 cup safflower oil and water baked in an 8X8 pan makes 16 2x2 squares.S

Per one serving    Calories       Fat (g)     Protein (g)   Carb (g)    Fiber (g)    Sodium (mg)  Sugar (mg)
Dry Mix                    75              .7              1               19             1.7              90           13
Prepared                 120           5.7              1.1            19             1.7              95            13

Baking Instructions:  Preheat oven to 350 degrees. Grease the bottom of an 8 x 8 pan (or line with parchment paper). In medium size Mixing Bowl, beat together 1 Egg, 1/3 cup Oil and 5 Tbsp of Water. Pour in Mix and stir until fully incorporated (it will be thick). Spread in the pan and bake 35 – 40 minutes or until desired doneness.  For cake like brownies, use 2 eggs, 1/3 cup oil, and 4 Tbsp of water. Egg-free cake like brownies, add 1/4 tsp baking powder to the mix, and use 1/4 cup oil and 1 cup unsweetened applesauce.  More Egg-Free/Vegan recipes at the bottom of this page.  Please follow one of my recipes for success. 

Blondie.JPG

Blondie: Raw Cane Sugar, Tapioca Flour, Organic Coconut Flour, Sea Salt, Organic Vanilla.

**16 servings per mix.  1 packaged made with 1 large egg, 1/3 cup safflower oil and water baked in an 8X8 pan makes 16 2x2 squares.

Per one serving      Calories       Fat (g)     Protein (g)   Carb (g)    Fiber (g)    Sodium (mg)  Sugar (mg)
Dry Mix                      75               .3             .4             19.2           1.1              79         13
Prepared                   120            5.3             .8             20              1.1              84          13

Baking Instructions:  Preheat oven to 350 degrees. Grease the bottom of an 8 x 8 pan (or line with parchment paper). In medium size Mixing Bowl, beat together 1 Egg, 1/3 cup Oil and 3 Tablespoons of Water. Pour in Mix and stir until fully incorporated (it will be thick). Spread in the pan and bake 35 – 40 minutes or until desired doneness.  For cake like blondies, use 2 eggs, 1/3 cup oil, and 2 Tablespoons of water. Egg-free cake like blondies, add 1/4 tsp baking powder to the mix, and use 3 Tbsp oil and 3/4 cup unsweetened applesauce.  More Egg-Free/Vegan recipes at the bottom of this page.  Please follow one of my recipes for success.

 Crackers.JPG

CrackerTapioca Flour, Organic Coconut Flour, Sea Salt, Guar Gum, Cream of Tartar, Baking Soda.  (special order)

**16 servings per mix.  Made with 2 Tbsp safflower oil and water.

Per one serving      Calories       Fat (g)     Protein (g)   Carb (g)    Fiber (g)    Sodium (mg)
Dry Mix                    35               .5              .5                  7           1.7             101
Prepared                  50               2.25          .5                  7           1.7             101

Baking Instructions:  Preheat oven to 375 degrees. Pour baking mix in a small Mixing Bowl. Add 2 Tbsp Oil and mix with the back of a fork until there are no oil clumps. Add 1/2 cup cold water and mix. Knead in the bowl until dough holds together. Form into a ball and cut in half. For thick crackers, roll each half to a 9”x12” sheet. For thin crackers, roll each to 12x16 sheets. Single thick baking sheets recommended. Cut crackers to desired sized using a pizza cutter or butter knife. Optional: sprinkle with salt and/or seeds. Use rolling pin to embed into cracker. Bake the first sheet while rolling out the second sheet. Bake approximately 12 min or until each sheet is light brown in color and crisp.  Remove from pan and cool on racks. Store crackers in an air tight container as soon as they are cool. Optional:  Add dried/ground spices and/or herbs to the dry mix.

_MG_6328.JPGPizza made with mix.jpg

Cheese Sticks.jpgCinnamon Rolls

Bread & Pizza Dough: White Bean Flour, Tapioca Flour, Raw Cane Sugar, Salt, Guar Gum. Active Dry Yeast packet.

**16 servings per mix.  Made with 1/2 Cup safflower oil, 1 Tbsp sugar, and water.

Per one serving       Calories       Fat (g)     Protein (g)   Carb (g)    Fiber (g)    Sodium (mg)  Sugar (mg)
Dry Mix                       93                0              3                  20.5          4                 296     3
Prepared                    156               7              3                  21.2          4                 296     3

Mixing Instructions: In a medium size mixing bowl, activate the yeast with 1 and 1/4 cup warm water (115 degrees) and 1 Tbsp honey or sugar for 5 minutes.  Add mix and 1/2 cup oil. Mix well. Dough will be sticky.

Bread, spread dough evenly into a greased or parchment paper lined 8 x 3 x 4 loaf pan. Let it rise next to a bowl of hot water for 60 minutes in a cool oven or microwave. Preheat oven to 375 F. Bake for 30 minutes or until brown and sounds hollow when thumped. Immediately remove from pan (paper) and cool completely on a wire rack.

Pizza, let dough rest for 10 minutes.  Line pan(s) with parchment paper. Thin Crust – with oiled hands/rolling pin, press/roll dough into 2 pans up to 11 x 15 each. Top as desired. Bake at 400 F on mid and lower racks for 12 minutes, then switch positions and bake approx. 12 minutes or until crust is brown. Deep dish – with oiled hands/rolling pin, press/roll into an 11 x 15 baking dish. Top as desired. Bake at 375 F. approx. 30 minutes, or until crust is brown.  Remove pizza(s) from paper and cool on a wood board or wire racks.

 

 Pumpkin Muffin Pic.jpg

Quick Mix:  Flour Blend (Potato Starch, Organic Coconut Flour, Tapioca Flour, Potato Flour), Cream of Tartar, Baking Soda, Sea Salt. 

**12 servings per mix 

Per one serving       Calories  Fat (g)  Protein (g)   Carb (g)  Sugar(g)  Fiber (g)  Sodium (mg)
Dry Mix                       105       1              1              23          .6              3             216
Muffin, Waffle and Pancake made with 2 large eggs, 1/4 safflower oil, 1/4 cup honey, and water
                                 177       6.7           2.2            28          6.27          3             227
Muffin, Waffle and Pancake made with 2 large eggs, 1/4 safflower oil and water
                                 156       6.7           2.2            23          .6              3             227
Biscuit made with 1/2 cup palm shortening, 1/4 cup honey, and water
                                 200       9.2           2.2            28          6.27          3             216
Biscuit made with 1/2 cup palm shortening and water
                                 179       9.2           2.2            23          .6              3             216

**For best taste and texture, add 1/4 cup sugar, honey, or maple syrup to the liquid ingredients, and remove from pans to cool completely on a wire rack.  Mix can be halved and other liquids can substitute for water**

12 Plain Muffins: Preheat oven to 400 F. In a medium bowl, stir together 2 eggs, 1/4 cup oil, and 1 and 3/4 cup of water. Stir in mix until just incorporated. Spoon into paper cup lined or well greased muffin cups. Bake 25 to 30 minutes.

12 Drop Biscuits:  Preheat oven to 400 F. In a medium bowl, cut in 1/2 cup butter or shortening to a course crumb. Add in 1 and 1/3 cup water. Mix until just incorporated and drop onto a parchment paper lined or greased baking sheet. Bake 16 to 20 minutes. 

12 Bavarian Waffles:  Preheat waffle iron. In a medium bowl, stir together 2 eggs, 1/4 cup oil and 2 cup water. Stir in mix until just incorporated. Pour 1/3 cup into each waffle grid. (Do not stir the batter again.) Cook until browned and no longer steaming.

Pancakes: (a sugar is necessary - see above) Heat skillet or pan to med-high. In a medium bowl, stir together 2 eggs, 1/4 cup oil and 2 cup water. Stir in mix until just incorporated. Ladle desired amount onto the lightly greased surface. (Do not stir the batter again.) Cook until lightly browned on both sides.

Egg Free/Vegan: To replace egg in the Quick Mix, use 1 tbsp (do not pack) ground Flax or Chia Seed mixed with 3 tbsp hot water for each egg.  Let it gel for 15 minutes before use. Follow the rest of the directions as normal.  Takes longer to bake/cook.  Time will vary.  Bake/cook until desired doneness.     

 

Other Vegan/Egg Free versions For the Brownie Mix

All methods create a light texture product.  They seem to need a longer baking time.  These were successes that I had, but I cannot guarantee a good outcome due to the nature of gluten free free products which are not as tolerant of substitutes as conventional mixes.  The first 3 methods below the oil and water were unchanged from the package directions.

  • Ener-G Egg Replacer, use 1 and 1/2 teaspoons of replacer and 4 tablespoons of warm water for the egg.  Mix until the replacer is dissolved, then add the oil and water as directed.  Continue with package directions.  The Ener-G Egg Replacer was tasteless to me, so the Brownie had a real intense (in a good way) chocolate flavor. 
  • 1/4 cup mashed ripe banana, mix with oil and water per directions.  Add 1/8 teaspoon baking soda, 1/4 teaspoon cream of tartar to the dry mix.  (Or you can use 1/2 teaspoon of baking powder instead of the soda and cream of tartar.)  Add the dry mix to the liquids and continue following the package directions.  The banana flavor is present in the brownie, but if you like chocolate covered bananas, you would like this.  (Leavening can be left out for a more dense texture.)
  • Combine 1 Tbsp ground Chia seed [(or flax seed) DO NOT PACK]  and 3 Tbsp of hot water.  Let it gel, then add the oil and water.  Mix well and then add the baking mix.
  • Mix 1/3 cup avocado puree with 1/4 cup oil and 5 tbsp water, add mix and stir and bake for 35 to 40 minutes.
  • In the Brownie mix, add 1/4 tsp baking powder* to the mix in the bag.  In a medium bowl combine 1/4 cup oil and 1 cup unsweetened applesauce, then add the dry mix and stir until mixed thoroughly.  Bake approx 35 minutes. (Baking powder can be left out for a denser texture instead of being more cake-like.)


Other Vegan/Egg Free versions For the Blondie Mix

Blondie does not seem as easy to replace the egg.  I've noticed that the oil needs to be reduced and water increased in these recipes.  Other methods may work with alternate oil and water amounts.

  • Mix 1/3 cup avocado puree with 1/4 cup oil and 3 tbsp of water.  Add mix, stir well and bake approx 35 to 40 minutes.
  • In the Blondie mix, add 1/4 tsp baking powder* to the mix in the bag.  In a medium bowl combine 3 Tbsp oil and 3/4 cup unsweetened applesauce, then add the dry mix and stir until mixed thoroughly.  Bake approx 35 minutes.  (Baking powder can be left out.  It will have a denser texture instead of being cake-like.)


 

*Grain Free Baking Powder  1 tsp of baking powder = 1/4 tsp tapioca flour + 1/4 tsp baking soda, + 1/2 tsp cream of tartar.  I made up a small batch to use as a 1 to 1 replacement for commercial brands (I cannot find one that does not use corn starch).  Update:  Hain Food Products has a baking powder that is grain free.