I’ve been mulling over creating a great gluten-free, dairy-free, grain-free baking mix in my brain for almost a year now. Finally a moment of inspiration came to me and I made a bee line for my kitchen to put together this gem of a recipe. I say gem because it is the most versatile mix that I have ever made for baking. I made cookies, muffins, and mini quickbread loaves all from the same batch of batter and to me that means success. Ever since, its been my to-go pantry staple.
RECIPE: The ‘Everything’ Paleo Baking Mix
2 1/2 cups blanched almond flour (*Bob’s Red Mill will not yield favorable results for this recipe. I use Honeyville Grain)
1 cup (milk-free) dark chocolate chips or cacao nibs
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup unsweetened craisins, currants, or raisins
1 tablespoon chia seed
1/2 tsp. or less kosher salt
1/2 tsp. baking soda
1/2 cup grapeseed oil
1/2 cup coconut sugar
2 tsp. gluten-free vanilla extract
Preheat oven to 340 degrees Fahrenheit. Using a whisk, mix dry ingredients in a medium size bowl and set aside. Mix wet ingredients in a medium size bowl. Incorporate and mix wet ingredients with the dry ingredients. The mix should be wet and sticky.
Drop a spoonful of the mix onto parchment paper. I suggest a natural brand of parchment paper such as If You Care. Bake for 7-9 minutes.
Add 1/2 teaspoon of cinnamon to the batter. Drop spoonfuls into a muffin pan wrapper. Sprinkle tops with coconut sugar. Bake until you can successfully insert a toothpick into the middle of a muffin and it comes out clean. About 15 minutes for a muffin tin and about 20 minutes for a ceramic muffin pan. Don’t over bake or the muffins will dry out.
FOR MINI QUICKBREADS
Add 1/2 teaspoon of cinnamon to the batter. Grease a ceramic mini loaf pan with grapeseed oil. Spoon batter into pan until it is 3/4 full. Sprinkle top with coconut sugar. Bake until you can successfully insert a toothpick into the middle of a muffin and it comes out clean (about 25 minutes for a ceramic mini tin).