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. 

 

The taste of these brownies starts with a hint of Oreo and then into big full chocolate flavor.  Made with one egg they have a decadent fudgy texture.  The two egg version has a dense muffin texture.  The egg free Applesauce version has a moist spongecake texture.

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

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. 

 

The Blondie has a rich sugar cookie flavor.  Made with one egg they have a decadent fudgy texture.  The two egg version has a dense muffin texture.  The egg free Applesauce version has a moist spongecake texture.

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.

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.

 

Bread & Pizza Dough Mix as of Sept 2022 is a Cooked Chickpea/Red Bean blend

 

This Bread tastes like an earthy yeast bread. 

The Chickpeas and Red Beans used to make the flours in this mix have been precooked with High Pressure.  It is lower in lectins than raw bean flour.

Mix Ingredients: Cooked Bean Flour blend (Chickpea, Red), Tapioca Flour, Sea Salt, Guar Gum. Yeast Packet: Active Dry Yeast.  16 servings    *Facilities use tree nuts, coconut, and soy.

Vegan/Chewy - best for pita, tortilla; good for flatbread, thin crust; doughy thick crust, can prebake: 2 cups water, ¼ cup oil.

Basic: 1 ½ cups water, 2 large eggs, ¼ cup oil.

Bready/Sicilian – best for flatbread, bready pizza: 1 ¼ cups water, 6 large eggs, 1 tbsp oil.

Instructions: In a medium size mixing bowl, activate the yeast with warm water (120 F) and 3 Tbsp Sugar or 2 Tbsp maple syrup for 5 minutes. [Beat eggs with oil.] Add Mix and oil [mixture], stir till combined and knead in the bowl until dough is smooth.

Flatbread Great for sandwiches. Preheat oven to 400 F. Line pan with parchment paper. Using an oiled rolling pin, roll the dough, minimum 12 x 16 up to 14 x 20. (Opt. Cut into 8 or 16 pieces before baking with an oiled knife.) Bake approx. 30 minutes until edges are browning. Cool on wire rack.

Pizza, Grease or Line pan(s) with parchment paper. Thin Crust with oiled rolling pin, roll dough on 2 pans up to 14 x 18 each. Top as desired. Bake at 400 F for approx. 25 minutes or until crust is brown. Thick Crust Grease or Line an 11 x 15 pan with parchment paper. Pat or roll out dough with oiled rolling pin (opt. form side walls). Top as desired. Bake at 400 F approx. 35 minutes or until crust is brown.  Cool on a wood board or wire racks.

 

 

 

This is a great versatile mix that has a neutral flavor.  The whole package can be used as a flour substitute for recipes calling for 2 to 2 1/4 cups of flour.  Keep in mind there is salt and leavening in the mix.  For cakes and light texture baked goods add the leavening in the recipe.  I would not recommend using additional leavening in cookie recipes.  See the recipe tab for inspiration.

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

**12 servings per mix 

**For best taste and texture, add 1/4 cup sugar 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. (My favorite)
  

• 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.  (My favorite)
  

• 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.