EASY BAKING MIX VARIATIONS

1. Bake 1 package of Black Bean Fudge Brownie Mix according to package directions.
2. Remove from oven and sprinkle about 1/3 cup chocolate chips over warm brownies.
3. Allow chocolate chips to sit and melt for about 2-3 minutes.
4. 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.
5. Optional – before glaze cools, sprinkle chopped nuts, fresh or dried fruit, sprinkles or dried culinary flowers.

1. Bake 1 package of Black Bean Fudge Brownie Mix, according to package directions.
   
2. Spread pure maple butter over cooled brownies.
3. Sprinkle with chopped walnuts (or other favorite nuts) – optional.
4. Note: Maple Glaze will “stiffen” or “set” when placed in refrigerator for an hour or more. Enjoy!

Bottom Layer:

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.

“Cheese”cake Layer (cashew):
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!

Bottom Brownie Layer:
1 package – Black Bean Fudge Brownie mix, baked according to package directions.

Pink Frosting:
1 cup raw cashews
1 tsp pink powder (dried raspberry or a blend of dried raspberry, beet powder, and dragon fruit powder)
1/4 cup coconut nectar
up to several tablespoons of water, coconut, or nut mylk

Directions:
1. Bake “Black Bean Fudge Brownie” Mix as per package directions in a 9″x9″ pan. Cool completely.
2. Using a medium size heart cookie cutter, cut out hearts. (Trim can be used in brownie bite ice cream!)
3. Make frosting by blending cashews, pink powder, and liquid sweetener in a high power blender or Magic Bullet until creamy. (Note: if too think add a drizzle of water, coconut, or nut mylk a few teaspoons at a time.)
4. Place frosting in refrigerator to thicken, for an hour or more.
5. Spread or pipe frosting over brownie bites. Decorate with a fresh or freeze dried raspberry, if desired.

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

Directions:
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.

Bottom Layer:
1 package – Black Bean Fudge Brownie Mix, baked according to package directions

Middle Layer:
1 cup – thick non-dairy yogurt (we use YOSO brand, coconut), or Coconut Buttercreme (see: recipe below)

Top Layer:
2 cups fresh berries or fruit (mango, strawberries, blueberries, raspberries, blackberries, peaches, cherries, nectarines, etc)
1/4 cup chocolate chips, melted – optional.

Directions:
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.)

1. Preheat oven to 350F.
2. Line a 8″x8″ (or equivalent) baking pan with parchment paper.
3. Prepare Okanagan Cherry Granola Cookie Mix, according to package directions.
4. Transfer prepared mix into pan and bake for 25-30 minutes. Cool completely.
5. Melt 1/2 cup (dairy-free) dark chocolate bar or chips (either in a double broiler over medium-low heat, or microwave in 30 second bursts).
6. Drizzle over top and refrigerate for 15 minutes. Cut into bars and enjoy!

1. Preheat oven to 350F.
2. Have ready a 9″x9″ baking pan (ceramic or glass is best.)
3. Prepare Okanagan Cherry Granola Cookie Mix, according to package directions.
4. 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.
5. 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.
6. Bake @350F for 30-45 minutes until topping is lightly browned.

Serve with:
– 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!)

Not so much a variation as a serving suggestion…

1. Prepare and make Buckwheat Cinnamon Pancake/Waffle Mix, as per package directions.
2. Layer pancakes and coconut yogurt or kefir with fresh or frozen, thawed berries, peaches, or other fruit.

1. Preheat waffle iron.
2. Prepare Buckwheat Cinnamon Pancake/Waffle Mix as per package directions.
3. Pour batter onto hot waffle iron.
4. 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.

1. Prepare Buckwheat Cinnamon Pancake/Waffle Mix (add a bit more water, one teaspoon at a time for thinner crepes.)
2. Heat lightly oiled non-stick pan to medium heat.
3. Drizzle batter onto heated pan and cook crepe.
4. Transfer to a serving plate and place fresh fruit along middle section.
5. Roll the crepe over the fruit on both ends.
6. Drizzle with coconut yogurt and/or chocolate glaze (see: One Ingredient Chocolate Glaze above)
7. Serve immediately.

LOAF INGREDIENTS:
1 Package – Blissful Belly Whole Food Co. Gingerbread Scone/Cookie Mix
1 398mL can – pure pumpkin puree
1/4 cup – pure maple syrup

STRUDEL TOPPING INGREDIENTS:
1/4 cup – raw walnuts
2 Tbsp – coconut sugar
1 tsp – cinnamon powder

DIRECTIONS:
1. Mix together pumpkin puree, maple syrup, and Gingerbread Scone/Cookie mix until dry ingredients are moist.
2. Line a loaf pan 5″x 8.5″ loaf pan with parchment paper and transfer batter into pan.
3. Mix together strudel ingredients and sprinkle over loaf, pressing gently into batter.
4. Bake for 1 hour (60 minutes) until strudel is golden brown. Cool completely.

Use 1 package – Whole Grain Bread Mix – stay tuned for recipe!