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.

​Get your Grill on! Ribs rubbed in Kember’s Maplewood BBQ = Best. Ribs. EVER.

HERE'S HOW SIMPLE IT IS:

1. Rub ribs generously in salt and Kember’s Maplewood BBQ seasoning.
2. Wrap each rack of ribs separately in plastic wrap. Wrap them 3-4 times going different directions so they are completely sealed.
3. Slow roast these babies in the oven for 5-6 hours at 250 degrees.
4. While ribs are cooking, make up a batch of Maplewood BBQ sauce (recipe on side of jar).
5. Put them on a hot grill for a few min per side for a little char and slather them in Maplewood BBQ sauce.
6. Grab some baby wipes, paper towels, and maybe a bib. ENJOY!

Show a little love this valentine’s day!  These easy to make decadent truffles will have your sweetheart asking for more!

INGREDIENTS
1 Kember’s Gluten Free Brownie Mix
1 (12 oz.) package of semi-sweet chocolate chips 
Sprinkles to garnish

BROWNIE TRUFFLES:

1. Make brownies as instructed on the package, EXCEPT…you need to add 3 whole eggs instead of 2 whole eggs plus 1 yolk. Follow the rest of the instructions. Let cool.
2. Scoop one Tablespoon of brownie and roll into a ball in between your palms. Place on a parchment paper lined baking sheet (1 brownie mix = 25 balls). Set aside.
3. Melt 12 oz. chocolate chips over low heat in a saucepan, stir frequently. Dip balls into melted chocolate and remove with a fork, allowing chocolate to drain off a bit. Place on parchment paper. Garnish tops with sprinkles and place baking sheet in freezer for 4 or 5 minutes so the chocolate will set.
   
4. Wrap these up with a bow or enjoy them yourself!

Do you love the chocolate, almond, coconut combo of an Almond Joy candy bar? Then this pie is for you! Heaven in every bite. The chocolate pie crust is made with Kember’s Gluten Free Brownie Mix  and it is truly the easiest pie crust I’ve ever made. Check out our Brownie Pie Crust blog post to learn how to do it.

WHAT YOU NEED TO MAKE THIS DELICIOUS PIE:
1 chocolate pie crust (see Brownie Pie Crust blog post)
1/3 cup cornstarch
pinch of salt
1/4 cup water
3/4 cup sugar
2 1/4 cup boiling water
2 egg whites stiffly beaten
1/2 teaspoon vanilla extract
1 teaspoon almond extract

ALMOND CHIFFON FILLING:

1. Whisk together cornstarch, salt, and cold water in a saucepan until combined.
   
2. Add sugar and boiling water. Bring to a boil and stir for 1 minute.
   
3. Cool until the mixture is just a little warm, stirring every few minutes while it cools.
   
4. Then add vanilla and almond extracts.
   
5. Fold in 2 stiffly beaten egg whites until mixed well.
   
6. Pour into baked pie shell. Place in refrigerator until completely cooled.
   
7. Top with SO Delicious' Coco Whip (similar to Cool Whip but dairy free), or make your whip your own.
   
8. Add chocolate shavings for fun if you like!

Yeasty, rustic dinner rolls that are soft on the inside and have a beautiful crunch on the outside. A perfect addition to any meal! For easier prep: skip making the dough and pick up a tub of our Pizza Dough at your local grocer!

BE SURE TO HAVE ON HAND:
1 package Kember’s Gluten Free Pizza Crust Mix
1 Tablespoon sugar
1 Tablespoon olive oil
1 large egg white (or use egg-free instructions on package)
1 teaspoon cider vinegar
Parchment paper

Follow the instructions on the package to make up one batch of Kember’s Gluten Free Pizza Crust Mix.
Place batter in a resealable plastic bag. Cut the corner of the bag and pipe out little mounds of batter on to the parchment paper. The mounds should be approximately 1 1/2″ in diameter or so and you should get a total of 12 mounds.

​Mist the tops with cooking spray and cover with a light towel for 30 minutes to rise.
During the last 10 minutes of rise time, you can preheat your oven to 450 degrees and be sure to place a pizza stone or baking sheet in the oven while it’s preheating to get it piping hot!

Once your oven and stone/baking sheet are fully preheated, slide the parchment with the risen rolls onto the stone/baking sheet and bake for 5-7 minutes for until dinner rolls are golden brown.
Immediately remove rolls from parchment paper and serve or if you are not serving them right away be sure you get them onto a cooling rack so the bottom crust stays nice and crispy.

​Optional:  Brush with olive oil, sprinkle with herbs or garlic salt.
Make ahead and freeze:  Cut down the baking time by two minutes and let them cool completely on a wire rack. Place in a sealed bag and freeze for up to one month. When you are ready to serve them just pop them into a fully preheated 375 degree oven (with the stone/baking sheet preheated in there too!) and bake for 3-5 minutes or until golden brown and warm all the way through.

This creamy cooked peanut butter pie filling is gluten, dairy and soy free and baked in a Kember’s Gluten Free Brownie Pie Crust made with our Brownie Mix. You can make the Brownie Pie Crust a day ahead but you will want to plan to eat the peanut butter pie the day you make it because it does not keep well overnight.  Top this with your favorite whipped topping and you have a crowd pleaser!

INGREDIENTS:

• 1 prepared 9" chocolate pie crust (see our blog post for "Brownie Pie Crust")
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 1/2 cups Silk Cashew Milk (I have not tried almond or coconut milk but I am assuming they work as well)
• 2 egg yolks, lightly beaten
• 2/3 cup creamy peanut butter
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla
• 8 oz non-dairy whipped topping (I found So Delicious brand Coco Whip in the freezer but you can use your favorite)
• Chocolate shavings, or chopped up peanut butter cups for garnish

1. Preheat oven to 350 degrees.
   
2. In a medium saucepan, whisk together the sugar and cornstarch. Pour in the cashew milk and the egg yolks, and gently whisk to combine. Gradually bring the mixture to a boil over medium to medium high heat. Keep stirring until the mixture comes to a boil. Boil and stir for 1 minute.
   
3. Remove from heat and stir in peanut butter, sea salt, and vanilla until smooth.
   
4. Pour the filling into the pie crust.
   
5. Bake for 23 minutes.
   
6. Cool completely on a wire rack. Place in refrigerator until ready to serve.
   
7. Top with whipped topping and sprinkle with chocolate shavings. Enjoy!

We took our Kember’s Brownie Mix and turned it into a pie shell! Do you have a favorite pie recipe that calls for a graham cracker crust or a pre-baked pie shell? This is a quick and easy alternative that has the same great flavor of our rich and delicious brownies.  Try this crust with our Peanut Butter Pie!

BE SURE TO HAVE ON HAND:
1 package Kember’s Gluten Free Brownie Mix
2 whole eggs, plus 1 yolk
1/2 cup oil
1 teaspoon vanilla
Two 9-inch pie plates (non-stick, and identical in shape and size)
Pie weights (such as dried beans or uncooked rice)

BROWNIE PIE CRUST:
Preheat oven to 350 degrees. Grease one of the pie pans with cooking spray.
Follow the instructions on the package to make up one batch of Kember’s Gluten Free Brownie Mix.
Place 1 cup of the brownie batter into your greased pie pan. Spray the entire bottom of a second, identical pie pan and place directly on top of the batter. Carefully press down so batter is forces up the edges of the pie pan, but not overflowing or oozing out of the sides. Place pie weights on top and put in preheated oven to bake for 23-25 min.

Remove pie weights and let cook on baking rack for 10 minutes. Gently remove the top pie pan and let crust cool completely.