Mixing up our Pancake+Waffle Mix! June 04 2014, 0 Comments

Update from Love Grain Test Kitchen! 

We're having tons of fun experimenting with Love Grain's Pancake+Waffle Mix.  Turns out it makes a lot more than delicious pancakes and waffles!  I'm a particular fan of our "True Love" Muffins, which I've made with cream cheese, sour cream, and ricotta cheese--basically whatever I can find in my fridge!   

We've also whipped up cranberry scones and blueberry bread--neither of which you can tell are gluten-free!  

We're including our recipes below, and we'd love to hear how you are using your Love Grain mix.  Post on our Facebook page or tweet us today! 

Blueberry Bread

2 cups Love Grain Breakfast Mix
2 large egg
1 cup apple sauce
1 cup raw local honey or coconut sugar
2 cups sour cream, plain yogurt, or ricotta cheese
1 cup fresh or frozen blueberries 
1 cup of shredded coconut 

Mix ingredients until smooth in texture.  Pour into 10x10 pan and bake on 375 for 30 minutes or until golden brown. Cool, slice as desired, and enjoy! 

Currant Scones

1 cup Love Grain Breakfast Mix
1 cup of currants
1/3 cup of Crème Fraiche
2/3 cup of buttermilk
1/2 stick of frozen unsalted butter, grated coarsely

Preheat oven to 425 degrees. After mixing wet ingredients and dry ingredients, whip together until sticky. Coat working surface with dry mix. Turn dough out and knead until smooth. Portion scones onto a baking sheet covered with parchment. Next, chill the uncooked scones in the refrigerator for 20 minutes to chill. Bake for 15 minutes or until ready. Cool and enjoy! (Special thanks to Love Grain advisor Don Steinbrecher for providing this delicious recipe!)

True Love Muffins

1 cup Love Grain Breakfast Mix
1 large egg
1/2 cup apple sauce
1/2 cup raw local honey
1 cup sour cream, plain yogurt, or ricotta cheese
1 cup fresh or frozen blueberries 

Mix ingredients together, pour into muffin tin, bake on 375 for 30 minutes or until golden brown.  Enjoy after cooling, or freeze for the week to come!