Mix No. 1

Add fresh fruit and vegetables, oil and water. 

            Blend, stir and bake to make muffins and cakes.

 

            Hints of: nutmeg, allspice

 

            Pairs with: banana, apple, zucchini, pear, peach

 

            Bakes into: Banana Muffins · Spiced Chocolate Apple 

            Cake · Zucchini Apple Muffins · Pear Skillet Cake ·

            Banana Bread · Peach Spice Cake · Banana Layer Cake

 

 

            Made with: teff flour, coconut sugar, garbanzo flour, 

            buckwheat flour, arrowroot powder, psyllium powder, 

            baking powder, baking soda, nutmeg, allspice, 

            Himalayan sea salt

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BAKING MIX NO. 1

 

Hints of: nutmeg, allspice

 

Pairs with: banana, apple, zucchini, pear, peach

 

Bakes into: Banana Muffins · Spiced Chocolate Apple 

Cake · Zucchini Apple Muffins · Pear Skillet Cake ·

Banana Bread · Peach Spice Cake · Banana Layer Cake

Banana Muffins
makes 12 muffins

1/2 cup water

2/3 cup olive oil

2 ripe bananas

1 bag of Mix No.1

Preheat oven to 350°F and lightly oil a muffin tin. 

In a large bowl mash bananas with a fork.

Add olive oil and water and stir until smooth.

Add the dry mix and stir until fully combined. Do not over mix.

Distribute the batter evenly into muffin tin. 

Bake 20-25 minutes. Test for doneness by inserting a toothpick; 

they are fully baked when toothpick comes out clean.

Cool in the pan for 5 minutes, then turn onto a cooling rack.

Spiced Chocolate Apple Cake

Makes 1 two-layer cake

1/3 cup cocoa powder

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 cups applesauce 

1 bag of mix No. 1 or mix No. 3

Preheat oven to 350°F. 

Lightly oil two cake pans, line with parchment and oil again.

Pour dry mix into a large bowl. Stir in cocoa powder and set aside.

In a medium bowl, combine water, olive oil, vinegar and applesauce.

Stir with a fork until smooth. Add wet mix to the bowl of dry

mix and stir until fully combined. Do not over mix.

Divide the batter evenly between the two pans.

Bake 25-30 minutes. Test for doneness by inserting a 

toothpick; the cakes are fully baked when it comes out clean.

Cool in the pan for 5 minutes, then turn onto a cooling rack.

Wait to fully cool before frosting.

Zucchini Apple Muffins
makes 12 muffins

1/2 cup water

2/3 cup olive oil

1 medium zucchini, ends removed, cut into 6 pieces

1 medium apple, cored, quartered

1 bag of Mix No.1

Preheat oven to 350°F and lightly oil muffin tin. 

Pour dry mix into a large bowl, set aside. 

In a blender, combine water, olive oil, zucchini and apple. 

Blend on high until smooth. 

Add blended liquid to the bowl of dry mix and stir until 

fully combined. Do not over mix. Spoon batter evenly into muffin tin.

Bake 20-25 minutes. Test for doneness by inserting a toothpick; 

they are fully baked when toothpick comes out clean.

Cool in the pan for 5 minutes, then turn onto a cooling rack

Pear Skillet Cake

Makes one cast-iron skillet cake

1/2 cup maple syrup

2 Tablespoons coconut oil

3 ripe pears

1 inch piece of fresh ginger, peeled

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 cups white sweet potato, peeled and cubed

1 bag of mix No. 1

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Preheat oven to 350°F. Peel pears, slice in half lengthwise and

remove seeds with a spoon.

In a cast-iron pan, heat coconut oil and maple syrup over medium 

heat until bubbly. Stir for about 5 minutes until syrup slightly thickens.

Turn heat off. Arrange pear halves in pan, flat side down. 

Pour dry mix into a large bowl and set aside.

In a blender, combine water, olive oil, vinegar, ginger and sweet potato.

Blend on high until smooth. Add blended liquid to the bowl of 

mix and stir until fully combined. Do not over mix.

Pour batter into the pan.

Bake 50-60 minutes. Test for doneness by inserting a 

toothpick; the cake is fully baked when it comes out clean.

Banana Bread

Makes one 9x13 pan

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 bananas

1 bag of mix No. 1

Preheat oven to 350°F and lightly oil a 9x13 pan.

In a large bowl mash bananas with a fork.

Add olive oil and water and stir until smooth.

Add the dry mix and stir until fully combined. Do not over mix.

Pour batter into the pan and lightly shake to get rid of air bubbles.

Bake 30-35 minutes. Test for doneness by inserting a toothpick; 

it is fully baked when the toothpick comes out clean.

Cool in the pan for 15 minutes before cutting.

Peach Spice Cake

Makes 1 two-layer cake

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 cups frozen peaches

1 bag of mix No. 1

Preheat oven to 350°F.

Lightly oil two cake pans, line with parchment and oil again.

Pour dry mix into a large bowl and set aside.

In a blender, combine water, olive oil, vinegar and peaches.

Blend on high until smooth. Add blended liquid to the bowl of 

mix and stir until fully combined. Do not over mix.

Pour batter into the pans.

Bake 30-35 minutes. Test for doneness by inserting a toothpick; 

the cake is fully baked when the toothpick comes out clean.

Cool in the pan for 5 minutes, then turn onto a cooling rack.

Wait to fully cool before frosting.

Apple Spice Cake

Makes 1 two-layer cake

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 cups applesauce 

1 bag of mix No. 1

Preheat oven to 350°F. 

Lightly oil two cake pans, line with parchment and oil again.

Pour dry mix into a large bowl and set aside.

In a medium bowl, combine olive oil, vinegar and applesauce.

Stir with a fork until smooth. Add wet mix to the bowl of dry

mix and stir until fully combined. Do not over mix.

Divide the batter evenly between the two pans.

Bake 25-30 minutes. Test for doneness by inserting a 

toothpick; the cakes are fully baked when it comes out clean.

Cool in the pan for 5 minutes, then turn onto a cooling rack.

Wait to fully cool before frosting.

Banana Cake

Makes 1 two-layer cake

1/2 cup water

3/4 cup olive oil

1 Tablespoon apple cider vinegar

2 bananas

1 bag of mix No. 1

Preheat oven to 350°F. 

Lightly oil two cake pans, line with parchment and oil again.

Pour dry mix into a large bowl and set aside.

In a blender, combine water, olive oil, vinegar and banana.

Blend on high until smooth. Add blended liquid to the bowl 

of mix and stir until fully combined. Do not over mix.

Divide the batter evenly between the two pans.

Bake 25-30 minutes. Test for doneness by inserting a 

toothpick; they are fully baked when it comes out clean.

Cool in the pan for 5 minutes, then turn onto a cooling rack.

Wait to fully cool before frosting.