Grab your Kember's Waffle Mix and lets make a Lemon Loaf! You will not believe how light and delicious this cake is! Wow your family & friends!  They'll never guess it's Gluten Free.

Ingredients needed:

• 3 eggs
• 1 cup granulated sugar
• 1 cup sour cream or Greek yogurt
• 1/2 cup vegetable oil
• 2 tbsp lemon zest
• 2 tbsp lemon extract
• 1 1/2 cups Kember's Waffle Mix

For the lemon glaze:

• 1 cup powdered sugar
• 2-3 tbsp lemon juice

Instructions

• Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured no-stick cooking spray.
• In a large bowl, add the eggs, sugar, sour cream, oil and whisk vigorously until smooth and combined. Finally, add the lemon zest, lemon extract, and stir well to combine.
• Then, stir in Kembers Waffle Mix and stir until just combined. It’s okay if it’s a bit lumpy. Pour batter into prepared loafpan. Bake for about 50 to 52 minutes.
• Optional: In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
• Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto cooling rack to finish cooling before glazing.
• For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit for desired consistency and flavor (I prefer mine to be thick.)
• Evenly spread or drizzle glaze over bread before slicing and serving.

Prep Instructions for 1 loaf                                                                                                           
1 3/4 cups Kember’s Gluten Free Pumpkin Bread Mix                                                                                     
1 cup pumpkin puree                                                                                                                                                     
1/3 cup milk (almond, soy, coconut, cow)                                                                                                            
1/4 cup oil
1 egg (or vegan option) 
1/2 teaspoon vanilla

Optional add ins:
Candied ginger (2 tbsp chopped)
Chocolate Chips (1/3 cup)
Nuts (1/3 cup chopped)

 
Preheat oven to 350°.  Lightly spray an 8 ½” x 4 ½” loaf pan.  Whisk pumpkin, milk, oil, egg (or vegan option), and vanilla until smooth.  Add 1 3/4 cup bread mix and whisk until combined.  Add ginger, chocolate chips, or nuts if you like and pour into prepared pan.  Bake 55-60 min or until wooden pick comes out clean.  Cool 10 min in pan before transferring to rack to cool completely.
 
Vegan Option:  Add 1 tsp baking powder to 1 3/4 cup mix and whisk to combine.  In a small bowl, mix 1 Tbsp ground flax or chia seed with 3 Tbsp warm water.  Let stand for 10 min, stirring occasionally.
 

​Yields: Six 4-inch waffle squares.
1 bag has 2 batches of 6 waffles each.
 
Prep Instructions
2 1/4 cups Kember’s Gluten Free Waffle Mix
2 eggs (see vegan option for alternative)
1/3 cup oil
1 3/4 cups milk or milk alternative (almond, rice, soy, coconut)
 
Combine all ingredients and whisk until smooth.  Scoop 1/3 cup batter onto greased, heated waffle iron.  Smooth batter to edges of waffle iron and bake accordingly.  Enjoy!
 
Vegan Option
Mix 2 Tablespoons ground flax seed with 6 Tablespoons warm water.  Let stand, stirring occasionally until thickened, about 10 minutes.

Kember's Maplewood BBQ Seasoning + Chex Mix = YOWZA!!!!! Bam - you've got a party favorite.  Here's how to ROCK your next movie night...

Preheat oven to 250 degrees.

Mix in a big baking pan:
4 cups corn chex
4 cups rice chex
2 cups mixed nuts (Throw in your favorites - I used cashews, almonds, pistachios, macadamia nuts)
2 cups slightly broken krinkle cut potato chips (I used the Sea Salt from Costco)
2 cups GF pretzels (Snyders brand is great)

Whisk together:
3/4 cup butter or butter alternative, melted
4 Tablespoons worcestershire sauce
2 Tablepoons honey
1-2 teaspoons Sriracha sauce (adjust spicyness to taste)
1 1/2 teaspoon Kember's Maplewood BBQ Seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt

Pour butter mixture over chex mix and stir well to coat. Bake for 1 hour & 15 minutes. Stir the mix real well every 15 minutes. Mix should be light and slightly crunchy. It will crunch more as it cools too. Store in airtight container.

Makes about 2 gallon ziplocs worth of mix.

Soft, moist, molasses quick bread is perfectly seasoned with ginger, nutmeg and allspice. Gingerbread Cake is that classic holiday flavor that you love! You'll enjoy Gingerbread Cake in a snap using Kember's Gluten Free Pumpkin Bread Mix. Here's how...

Preheat oven to 350 degrees. Spray an 8x8 or 9x9 pan.

Whisk together in a medium bowl:

• 1 3/4 cup Kember’s Gluten Free Pumpkin Bread Mix
• 1/2 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

​In a separate bowl, whisk the following:

• 1/2 cup pumpkin puree
• 1/2 cup blackstrap molasses
• 1/3 cup milk of your choice
• 1/4 cup oil (canola, vegetable or coconut)
• 1 egg (or egg replacement instructions on package)
• 1 teaspoon vanilla

Add liquid ingredients to the dry ingredient mixture and whisk until combined. Pour batter into prepared pan and bake in preheated oven for 25-30 minutes or until toothpick inserted in the middle comes out clean. 

Wonderful dessert on Christmas Eve and an even better breakfast Christmas morning! ;o)

​From our family to yours ~ Merry Christmas!

Celebrate the first day of Autumn with our new Fall fave…Apple Cider Donuts! Here’s how to turn Kember’s Gluten Free Donut Mix into some Fall fun…

Whisk together in a medium bowl:

• 1 3/4 cup Kember’s Gluten Free Donut Mix
• 2 to 2 1/2 teaspoons pumpkin pie spice (add more than that if you are a spice lover!)
• 1/4 cup brown sugar

​In a separate bowl, whisk the following:

• 3/4 cup apple cider
• 1/2 cup milk or milk alternative (almond, coconut, hemp, soy)
• 1 egg
• 1/4 cup applesauce
• 1 teaspoon vanilla

Add liquid ingredients to the dry ingredient mixture and whisk until combined. You can either bake batter in a donut pan or deep fry donut holes – instructions for both are on the back of the package.  

After the donuts cool, drizzle glaze or dip the donuts!  Enjoy!

Banana and chocolate?  Yes, please!  Our versatile Pumpkin Bread Mix is used to whip this family favorite up for your next breakfast or brunch!  

Kember’s Gluten Free Pumpkin Bread Mix (22oz or 6lb package)
1 cup mashed ripe bananas (about 2 large)
1/3 cup (heaping) chocolate chips

Follow instructions to make one loaf on the back of the Pumpkin Bread Mix.  Instead of adding the pumpkin puree, add 1 cup mashed bananas.

In a separate microwave safe bowl, microwave chocolate chips until almost melted, stirring until smooth.  Cool slightly.  Add 1 cup batter to chocolate, stirring until well combined.

Spoon chocolate batter  alternately with plain batter to create several layers into loaf pan.  Swirl batters together with a knife.  

Bake for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool 10 minutes in pan on wire rack; remove from pan.  Cool completely on wire rack.  Yield:  1 loaf, 16 slices.

​

Celebrate zucchini season with this classic!   We've created a fantastic recipe using our Pumpkin Bread Mix to use some of your fresh garden bounty.  Simply replace the pumpkin puree called for on the back of the package with 1 cup of packed shredded zucchini in the recipe.  Punch it up with nuts if you want an extra crunch.   Need more inspiration for our line of products?  Check out our recipe page here!  

​Gluten free never tasted so good!

Ingredients:

​1 3/4 cup Kember's Gluten Free Pumpkin Bread Mix
​1 1/2 cups packed shredded zucchini
​1/3 cup milk (or milk substitute) 
1/4 cup oil
1 egg (or egg-free option)
1/2 teaspoon vanilla

Optional Add-In Ideas:  

​1/3 cup nuts and/or ​1/3 cup chocolate chips

​Preparation:  Preheat oven to 350 degrees.  Lightly spray an 8 1/2" x 4 1/2" loaf pan.  Whisk wet ingredients and zucchini together.  Add bread mix and whisk until combined.  Add any optional ingredients and pour into prepared pan.  Bake 50-55 min. or until tooth pick comes out clean when inserted into the middle.  Cool 10 min in pan before transferring to cooling rack---remember, a warm loaf is fragile until completely cool.  

​Egg-Free Option:  Replace eggs in this recipe by adding 1 tsp. baking powder to 1 3/4 cup mix;  whisk to combine.  In a small bowl, mix 1 T. ground flax or chia seed with 3 T. warm water.  Let stand for 10 min, stirring occasionally.  

Take a break with some Coffee Cake made from our Kember’s Gluten Free Waffle Mix. The delicate crumb and crunchy topping make this a Sunday morning repeat in our home!

STREUSEL TOPPING:
1/3 cup packed brown sugar
1/4 cup Kember’s Waffle Mix
1/2 teaspoon ground cinnamon
3 Tablespoons firm butter or alternative
1/2 cup walnuts, coarsely chopped

COFFEE CAKE:
2 cups Kember’s Waffle Mix
1/2 cup evaporated cane juice
1/3 cup butter alternative, melted
1 egg
1 cup milk alternative (almond, rice, soy, etc.)

Preheat oven to 350 degrees.  Lightly spray a 9”x9” baking dish with cooking spray.  To make the streusel topping, mix the brown sugar, waffle mix, and cinnamon in a small bowl.  Cut butter alternative into mixture until particles are the size of a small pea.  Mix in walnuts and set streusel aside while you work on the cake.

For the cake, mix waffle mix and evaporated cane juice together in a medium bowl, set aside.  Mix butter alternative, egg, and milk alternative with hand mixer until combined. Add liquid ingredients to the dry mixture and blend on high until most lumps are gone.  Pour half of the cake batter into the prepared baking dish and sprinkle half of the streusel over the top.  Repeat. 

​Bake for 35-40 minutes or until a wooden pick inserted comes out clean.

Perfect after school treat or party favorite, these easy-to-bake Pumpkin Cookies are a huge hit in any crowd! Use our Kember’s Gluten Free Pumpkin Bread Mix to bake these up and enjoy a quick, delicious, and nutritious treat anytime of the year.

PUMPKIN COOKIES:
1 3/4 cup Kember’s Gluten Free Pumpkin Bread Mix
1 cup pumpkin puree
1/3 cup milk (almond, coconut, cow, etc)
1/2 cup oil
1 egg (or vegan option listed on the package)
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Whisk wet ingredients until smooth. Add bread mix and whisk until combined. Add any optional ingredients (2 Tbsp chopped candied ginger, 1/3 cup chocolate chips, 1/3 cup chopped nuts) and drop on parchment with a tablespoon. Bake 15-18 minutes until wooden pick comes out clean or they spring back like the top of a cupcake. Cool 10 minutes on cooling rack.

SPICED GLAZE:
1 cup powdered sugar
1 Tablespoon milk alternative (almond, coconut, cow, etc)
1/2 teaspoon vanilla extract
Pinch of cinnamon, to taste
​
Whisk ingredients in a small bowl. Drizzle over cookies or put a small dollop on top and let sit, glaze will flow down over the sides.