Alternative recipes!

Yummy baked goods recipes using Mama Tree Farm Ancient Plant Pancake Mix   

All gluten-free!

Yeast Bread

Ingredients

1 pkg Mama Tree Farm Ancient Plant Pancake Mix

1 pkg Fleischmann’s RapidRise Instant Yeast

3 egg whites beaten until fluffy & white

2 ½ cups warm water

2 Tbsp lemon juice (or vinegar)

1 Tbsp oil

Quick method

Instructions

1.     Grease (very well) a large bread loaf pan (5” W X 9” L X 2 ½ “ D) or two smaller ones.

2.     Pour 1 package of pancake mix into bowl. Add Fleischmann’s RapidRise Instant Yeast.

3.     Mix water, lemon juice, oil in separate bowl.

4.     Add liquids to pancake mix.

5.     Fold in beaten egg whites until just thoroughly mixed, but not overmixed.

6.     Gently pour into bread pan using a scraper to ensure all the dough goes into the pan.

7.     Lightly spray the top of the dough with oil.

8.     Cover lightly with aluminum foil or plastic wrap.

9.     Let rise for 2 hours or until loaf is double in size.

10.  Preheat oven to 350 F.

11.  Place pan on rack with cookie sheet underneath in case of spillage.

12.  Cook for 50 minutes to 1 hr or until very light golden brown on top.

13.  Run knife around edges and remove loaf from pan.

14.  Place the loaf on its side on a rack and let cool.

(With gluten-free bread, it’s best not to cut it before it’s cool. However, I have a hard  time doing so as I love hot bread with a slab of butter melting on it,  and so I use a serrated knife and cut slowly.)

 Overnight method for a more yeasty and sourdough flavor, but less rise

Follow directions above through step 5. Pour dough into greased bowl (instead of bread pan) and cover lightly. Let rise for 2 hours. Pour dough into greased bread pan, cover lightly, and store in refrigerator overnight or during the day up to 12-24 hours. Remove from refrigerator and let rise to room temperature (about 2 hours in a 75 F house). Follow remaining instructions from 8-12.

Vegan option

To replace eggs, put 4 Tbsp flax seeds into 12 Tbsp warm water. Let sit until gel like. Whip until fluffy. Incorporate into dough. With flax seeds, if you use the overnight method you do NOT have to refrigerate.

Deep Dish Pizza Crust

1.     Follow yeast bread directions for either “quick method” or “overnight”  bread up through step 5. 

2.     Spread dough out over a generously oiled cookie sheet or large 9 X 13 pan for deeper crust.  I use 1/3 cup olive oil to grease my sheet. You can also use melted butter.

3.     Spray oil on top and lightly cover. 

4.     Let rise 2 hrs. or, for the overnight method,  2 hrs , put in the refrigerator overnight, pull out of frig and let warm up to room temp..

5.     Bake at 400 F for 20 minutes. Prepare your toppings.

6.     Quickly spread sauce and toppings on the crust. Return to oven.

7.     Bake another 10 minutes.

8.     Add mozzarella or cheese of your choice right to the edge to crisp the edges.

9.     Bake a final 10 minutes or until cheese melts.

NOTE: For more of the Chicago/Detroit Style flavor, substitute a ½ cup of finely chopped very cold butter for  ¼ cup of water when mixing ingredients..  OR, add about 1 cup grated mozzarella to the dough for a cheesy flavor.  You can also increase the oil. Experiment! I’d love to hear about your results1

I like to add rosemary to the dough for more flavor.

Some like to sprinkle cookie sheet with corn flour or corn meal for a crunchier texture.

Banana Bread

Ingredients

2 cups Mama Tree Farm Ancient Plant Pancake Mix

½ cup whole milk with  ½ lemon squeezed into it

(or  2/3  cup buttermilk)

3 eggs

1 /2  cup oil

1 tsp vanilla

1/3 cup sugar

½ tsp nutmeg

 1 cup chocolate chips, walnuts or other add-ins

3-4 ripe bananas

Instructions

1.     Preheat oven to 375 F.

2.     Grease muffin tins.

3.     Squeeze half a lemon into half cup whole milk and let curdle. (Or use 2/3 cup buttermilk).

4.     Squoosh two bananas and chunk another 1 or 2 depending on how much banana you like.

5.     Mix together eggs, oil, vanilla, sugar.

6.     Add curdled milk (or buttermilk) to liquids.

7.     Mix in pancake mix until thoroughly incorporated but don’t over mix.

8.     Fold in bananas and chocolate chips or other add-ins. Don’t over mix.

9.     Pour into muffin tins.

10.  Bake for 20-30 minutes, or until the muffins tops just barely indents with your finger.

Carrot Cake

Ingredients

2 ½ cups  Mama Tree Farm, Ancient Plant Pancake Mix, plus a little more for work surface

4 eggs

2 cups milk

½ cup oil (¾ cup for more moisture)

2 tsp vanilla

1 ½ tsp cinnamon

½ tsp allspice

½ tsp nutmeg

2 cups grated carrots

1 cup walnuts (optional)

¾ cup raisins (optional)

1 cup flaked coconut (optional)

1 loosely filled cup chunked pineapple (optional)

Instructions

1.     Preheat oven to 350 F.

2.     Grease 9 X 13 inch pan.

3.     Grate carrots.

4.     Beat together eggs, milk, oil, and vanilla.

5.     Mix together the pancake mix, cinnamon, allspice, nutmeg and mix into the liquids.

6.     Add carrots, walnuts, raisins, coconut, pineapple.

7.     Do not overmix!

8.     Pour batter into pan.

9.     Bake 30-40 minutes or just until the middle does NOT make an indent with your finger. Don’t over bake.

Scones

Ingredients

2 cups (250g) Mama Tree Farm, Ancient Plant Pancake Mix, plus a little more for work surface

1/3 cup (100g) granulated sugar

1/2 cup (1 stick; 115g) unsalted butter, frozen, grated (return to freezer after grating)

1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)

1 large egg

1 and 1/2 teaspoons pure vanilla extract

1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc

optional: coarse sugar for topping

Instructions

1.     Preheat oven to 400°F, 204°C.

2.     Grate frozen butter with box grater and return to freezer.

3.     Mix the dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process.

4.     Whisk the wet ingredients together.

5.     Cut the grated frozen butter into the dry ingredients. You can use a pastry cutter or 2 forks. Don’t work the dough much! Crumbly and messy is good. 

6.     Mix wet ingredients and dry ingredients, then pour out onto lightly floured counter.

7.     Roughly form into a flattened disc and cut into wedges. Don’t overwork!

8.     Brush with heavy cream or buttermilk. This makes the exterior golden brown& extra crisp. Sprinkle sugar on top for extra crunch if desired.

9.     Refrigerate for at least 15 minutes on a plate or baking sheet.  You can refrigerate overnight or even freeze them to bake later.

10.  Line a baking sheet with parchment paper or grease w butter or alternative.

11.  Bake until golden brown on edges, 18-26 minutes (frozen scones may take a little longer). Remove from the oven and cool for a few minutes before removing from sheet.

12.  Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.