{paleo recipe} My Everything Baking Mix

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

Dry Ingredients

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

Wet Ingredients

1/2 cup grapeseed oil
1/2 cup coconut sugar
2 eggs
2 tsp. gluten-free vanilla extract

Method
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.

FOR COOKIES

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.

FOR MUFFINS

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).

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8 Comments Add yours

  1. YUM! I’ve been looking for a grain free quick bread and I love that you can use this to make cookies too.

    1. Heather F. says:

      Me too! It makes me so happy!

  2. Dianna says:

    brilliant. I love multi use recipes – one dough fits all. Thanks for the inspired post.

    1. Heather F. says:

      Thanks, Dianna!

  3. Taylor says:

    This is brilliant ! I’m wondering if you have tried a hazelnut meal that might be successful? My grandson can’t have almonds.
    Thanks so much for this recipe

    1. Heather F. says:

      You’re welcome! I have not tried Hazelnut meal but if you do please come back to comment on how it went.

  4. Love it! Might have to try this one myself. Almond meal is a gluten free persons best friend. Have you used coconut flour before?

  5. Zeanna Bunch says:

    This sounds great and I, too, am having fun playing mad scientist in the kitchen. You might like my Basic Paleo Baking Mix http://gavwebclass.com/FA14/zbunch/BasicBaking.html

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