Once again, recipes come from necessity. I had to come up with some baking mixes for my daughter away at college. Here we have a fudge brownie recipe and an apple spice cake recipe for mixes. You can just cook them or put them into a ziplock or other container to use later, like she will be doing.
Also, I've discovered the secret to baked goods that don't fall apart! With all these allergies we have, there isn't anything that provides that "cohesion" that is necessary with most baked goods. I used it with my pizza crust recipe then sort of forgot about it. Well, I used it in another recipe recently and it made me realize that it is the key. When you can't use eggs, xanthan gum or soy lecithin, what have you got left?? The answer is........ (drum roll)
Gelatin
! Yay! Aren't you excited??? I am :)Yes, just plain unflavored gelatin packets. Put one in with your baked goods and they'll come out "normal" -- at least that has been my experience. I hope it works for you, too!
...and now for the recipes!
Apple Spice Cake Mix
2 1/2 cups flour mix
1 1/4 teaspoon baking soda
1 teaspoon salt
1 packet unflavored gelatin
(Knox)1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon baking powder
1 1/3 cup fructose (2 cups sugar equivalent)
2 tablespoons ground flax seed
meal1/2 cup lard (or oil if baking immediately)
1/2 cup walnuts, broken (optional)
Combine the dry ingredients in a bowl and mix them. Add the lard and work it into the dry ingredients until the mixture resembles a coarse meal. If you are going to bake the cake immediately, you can use an oil you can tolerate instead of the lard. The lard, however is shelf-stable and can be used for the mix. Add the nuts and mix them in well. This should yield about 4 3/4 cups of cake mix at this point. It may be stored in a ziplock or other container until ready to use.
To bake the entire cake, add:
16 ounces (2 cups) applesauce
6 tablespoons warm water
Mix the cake well and pour it into a greased 13"x9"x2" pan. Bake it at 350F for about 45 minutes or until a toothpick inserted off center comes out clean.
However, I created this recipe so my daughter could have treats at college. The intent is for her to "bake" her mini-cakes in the microwave since it is her only cooking appliance. In this case, the mix should yield 10 servings.
1/2 cup mix
3 tablespoons applesauce
2 teaspoons warm water
Mix the ingredients in a microwave safe bowl. Microwave on 60% power for a minute or two. Allow the cake to rest a minute or two and continue as necessary.
Brownie Mix
6 tablespoons unsweetened cocoa powder
2/3 cup fructose (1 cup sugar equivalent)
2 tablespoons ground flax seed
meal3/4 cup flour mix
6 tablespoons lard (Oil if using immediately)
1/2 cup walnuts
(optional)Combine the dry ingredients and mix them well. (If baking the brownies immediately, you can use any oil you tolerate at this time instead of the lard.) Add the lard and work it into the dry ingredients until the mixture is uniform in texture and consistency. The balls of mixture shouldn't be any larger than the size of peas. The lard, however is shelf-stable and can be used for the mix. Add the nuts and mix them in well. This should yield about 3 cups of brownie mix at this point. It may be stored in a ziplock or other container until ready to use.
To bake the entire batch, add:
6 tablespoons warm water
Stir it into the brownie mix. Pour the batter into a greased 8"x2" square pan and bake it at 350F for about 30 minutes. Be very careful not to over bake the brownies! In fact, it is better to underbake them.
However, I created this recipe so my daughter could have treats at college. The intent is for her to "bake" her mini-brownies in the microwave since it is her only cooking appliance. In this case, the mix should yield 9 servings.
1/3 cup mix
2 teaspoons warm water
Mix the ingredients in a microwave safe bowl. Microwave on 60% power for a minute or two. Allow the brownie to rest a minute or two and continue as necessary.
Of course, as always, these recipes are free of soy, dairy, eggs, sugar, wheat, almonds...!
If you use any of my recipes, I'd love to hear from you.
Blessings,
Sharron
cAdams Media and Sharron Long, all rights reserved
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