EASY BAKING MIX VARIATIONS
Fruit-filled Crepe with Chocolate Glaze
- Prepare Buckwheat Cinnamon Pancake/Waffle Mix (add a bit more water, one teaspoon at a time for thinner crepes.)
- Heat lightly oiled non-stick pan to medium heat.
- Drizzle batter onto heated pan and cook crepe.
- Transfer to a serving plate and place fresh fruit along middle section.
- Roll the crepe over the fruit on both ends.
- Drizzle with coconut yogurt and/or chocolate glaze (see: One Ingredient Chocolate Glaze above)
- Serve immediately.
Buckwheat Cinnamon Waffle Directions
- Preheat waffle iron.
- Prepare Buckwheat Cinnamon Pancake/Waffle Mix as per package directions.
- Pour batter onto hot waffle iron.
- When machine signals waffle is ready, remove from iron and eat immediately – or, if making a family batch, keep warm in a low oven until ready to serve.
One Ingredient Glaze for Brownie Mix
- Bake 1 package of Black Bean Fudge Brownie Mix according to package directions.
- Remove from oven and sprinkle about 1/3 cup chocolate chips over warm brownies.
- Allow chocolate chips to sit and melt for about 2-3 minutes.
- With the back of a spoon spread the melted chocolate chips over the surface of the brownies, creating a glaze. Allow to cool for glaze to set.
- Optional – before glaze cools, sprinkle chopped nuts, fresh or dried fruit, sprinkles or dried culinary flowers.
Maple Walnut Glaze for Brownie Mix
- Bake 1 package of Black Bean Fudge Brownie Mix, according to package directions.
- Spread pure maple butter over cooled brownies.
- Sprinkle with chopped walnuts (or other favorite nuts) – optional.
- Note: Maple Glaze will “stiffen” or “set” when placed in refrigerator for an hour or more. Enjoy!
Peanut Butter Banana Ice Cream Brownie Cake
Bottom Brownie Layer:
1 package – Black Bean Fudge Brownie mix, baked according to package directions.
Ice Cream Layer:
3 frozen bananas (broken or cut into thirds)
3/4 cup natural peanut butter (unsweetened)
1/4 cup pure maple syrup
1/2-3/4 tsp salt (if peanut butter is unsalted)
Top Layer (optional):
2-3 Tbsp cacao nibs, or 1/4 cup chocolate chips, melted and drizzled
1. Bake “Black Bean Fudge Brownie” Mix as per package directions in a round torte (9″ spring form) pan. Cool completely.
2. In a blender or food processor, blend frozen banana, peanut butter, maple syrup, and salt until smooth and creamy.
3. Transfer to the pan, spreading over top of the cooled brownie.
4. Sprinkle with optional cacao nibs or drizzle with melted chocolate chips.
5. Freeze for several hours (minimum 5-6 hours) or overnight. Remove from pan, slice and serve.
Caramel Cheesecake w/ Brownie Base
1. Prepare 1 pkg Black Bean Fudge Brownie Mix, as per package mix directions.
2. Transfer to a springform pan. Bake as per package directions. Cool.
1. Soak 2 cups raw cashews for 2 hours or more. Drain, and add to a high powered blender or food processor.
2. Remove the pits from 6 large medjool dates. (Soak dates for an hour, if not fresh and plump.) Add to blender with 1/2 cup maple syrup, 3 Tbsp mesquite powder (optional – but adds to the caramel flavour), and 1 tsp vanilla.
3. Blend, gradually adding 1/3-2/3 cup water, creating a creamy thick consistency.
4. Transfer to cheesecake pan, spreading over brownie layer. Refrigerate overnight or freeze for 4 hours or more.
Decorate Top Layer:
1. Melt 4-8oz of a 70-90% pure dark chocolate either in microwave in 30 second spurts, or in a double boiler (avoid getting water into the chocolate.)
2. Depending on the amount of cocoa butter in the chocolate, you may need to add a tsp or two of coconut oil to allow it to be thin enough to drizzle. Note: You can also add another tablespoon of mesquite to the chocolate for another level of caramel flavour. Drizzle over cake.
Other Decorative Options:
This photo includes date balls and pecans placed around the outer edge of the cake, prior to chocolate drizzle. There are many decorative options…make it your own creation!
1 package – Black Bean Fudge Brownie Mix, baked according to package directions
1 cup – thick non-dairy yogurt (we use YOSO brand, coconut), or Coconut Buttercreme (see: recipe below)
2 cups fresh berries or fruit (mango, strawberries, blueberries, raspberries, blackberries, peaches, cherries, nectarines, etc)
1/4 cup chocolate chips, melted – optional.
1. Bake Black Bean Fudge Brownie mix according to package directions, in a round pizza pan. Cool completely.
2. Spread brownie layer with thick non-dairy yogurt.
3. Arrange fruit of choice over yogurt layer.
4. Drizzle with melted chocolate chips (optional.)
Fruit Crisp using Cherry Granola Cookie Mix for Topping!
- Preheat oven to 350F.
- Have ready a 9″x9″ baking pan (ceramic or glass is best.)
- Prepare Okanagan Cherry Granola Cookie Mix, according to package directions.
- You can either use the entire package for the fruit crisp topping. Or, you can press half of the wet mix into the bottom of the pan, adding fruit as the middle layer, and topping with the other half.
- Use about 3-4 cups of frozen or fresh fruit (single or mixed) for example: blueberries, raspberries, pitted cherries, strawberries, diced apple, diced pear, diced peaches, etc. Note: very juicy fruit should be mixed with 1-2 Tbsp of arrowroot or tapioca powder, or cornstarch, unless you desire a runny sauce.
- Bake @350F for 30-45 minutes until topping is lightly browned.
Chipotle Apple Cornbread Serving Suggestions
– soups, chilis, and stews
– any number of plant-based cheeses
– mashed avocado spread – mash ripe avocado onto a plate or cutting board, spread it over individual pieces of cornbread, sprinkle with a few cracks or sprinkle of salt – and enjoy! (Not sure how to cut an avocado? Try googling it!)
Pumpkin Spice Gingerbread Cup Cake w/ Coconut Buttercreme Frosting
Whole Grain Bread Mix – coming soon!