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!
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
2 cups Kember’s Waffle Mix
1/2 cup evaporated cane juice
1/3 cup butter alternative, melted
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.
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.
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:
Show a little love this valentine’s day! These easy to make decadent truffles will have your sweetheart asking for more!
1 Kember’s Gluten Free Brownie Mix
1 (12 oz.) package of semi-sweet chocolate chips
Sprinkles to garnish
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:
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 any New Seasons Market or Chuck's Produce.
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
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!
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.
Got Zucchini? It’s that time of year where zucchini is coming out our ears! Here’s a quick and easy fried zucchini recipe using our Pizza Crust Mix: