WITH THIS CHAPTER, we hope to inspire you to create your own ready-made mixes. If you’re looking for ways to save money on your grocery bill, this is the place to start. Not only are homemade mixes more economical than buying them premade at the store, but they can save you money by encouraging you to eat at home. If you have Pancake Mix (here) already made or Spelt Pizza Dough Mix (here) in the fridge, you’ll have fewer excuses to go out for breakfast or order pizza from the local pizza parlor.
Taking a little time over the weekend or on a weekday evening to mix together the dry ingredients for Mac & Cheese Sauce Mix (here), Shake & Bake Herb Breading (here), or Homestyle Banana-Walnut Muffin Mix (here) will cut your prep time in half and make cooking and baking from scratch a breeze. Or try making your own spice blends and fresh curry mixes to have on hand for easy weeknight meals. With a little organization, some tightly sealed mason jars, and stick-on labels, you can have a pantry full of fabulous mixes in no time.
MAKES ENOUGH MIX FOR 10 TO 12 SMALL (4-INCH) PANCAKES
A stack of warm, whole-grain pancakes drizzled with sweet syrup and piled high with fresh berries is heaven, but vegan and gluten-free pancakes can be tricky to make. We tried countless ideas with unsatisfying results until, on a whim, we added almonds and chia to the mix. This created a pancake that is light in texture but holds together well, and we’ve made them countless times since. Skip the store-bought mix and instead blitz these simple ingredients in your blender so you have a quick mix on hand for mornings that call for something special. (Recipe to make the pancakes follows.)
INGREDIENTS
1 cup rolled oats
½ cup raw millet
½ cup raw almonds
1 tablespoon chia seeds
1½ teaspoons baking powder
¼ teaspoon ground cinnamon
INSTRUCTIONS
In a dry blender, combine all the ingredients and blend into a fine flour. Store in an airtight container for up to 6 months.
MAKES 10 TO 12 SMALL (4-INCH) PANCAKES
INGREDIENTS
1 recipe Pancake Mix (here)
1½ cups vanilla nondairy milk
3 tablespoons pure maple syrup, plus more for serving
Coconut oil, for the pan
INSTRUCTIONS
TRY THIS: Feeling fancy? Add small blueberries (fresh or frozen), thinly sliced banana, or chocolate chips! Once you’ve poured the batter into the pan, sprinkle some on top and continue to cook.
MAKES 2½ TO 3 CUPS CONCENTRATE
The smell of this concentrate as it reduces on the stovetop transports me back to my very first night in India. I arrived there to spend five weeks teaching cooking classes (an incredible and very-far-outside-my-comfort-zone adventure). After an endless long-haul flight, I was greeted outside of the Chennai airport by thousands of people waiting for their loved ones, and luckily one taxi driver looking for me. For three hours, we drove through monsoon rains, and I slipped in and out of consciousness as we careened along the dark rural roads. At one point, we pulled over so the driver could have a cup of chai. For the rest of that drive, my dreams were infused with the aromas of ginger, vanilla, cardamom, nutmeg, and cinnamon. That smell is forever tied in my mind with a sense of calm and an ongoing urge for adventure. —L. P.
INGREDIENTS
⅓ cup agave nectar
1 (1-inch) piece fresh ginger, peeled and thinly sliced
10 green cardamom pods, crushed with your palm or the bottom of a can
8 whole cloves
3 star anise
2 cinnamon sticks, or 1 teaspoon ground cinnamon
1 teaspoon vanilla bean powder, or 1 vanilla bean, halved lengthwise and seeds scraped
¼ teaspoon ground white pepper
⅛ teaspoon freshly grated nutmeg
5 black tea bags
Nondairy milk, for serving
INSTRUCTIONS
MAKES ENOUGH MIX FOR 1 LARGE PIZZA OR 2 SMALL THIN-CRUST PIZZAS
This quick mix makes a light, crispy, delicious pizza crust and is specifically designed for those sensitive to wheat or gluten. Use this mix for the Gluten-Free Pizza here. Delightfully easier to work with than traditional dough, this pizza crust is a no-knead, no-nonsense kind of recipe that is ideal for those hectic days when your family is begging for pizza—pronto. Load it with your favorite toppings and savor how delicious homemade pizza crust can be.
INGREDIENTS
1 cup brown rice flour
1 cup quinoa flour
1 cup tapioca flour
1 tablespoon fast-rising dry yeast
1 teaspoon sea salt
½ teaspoon xanthan gum
½ teaspoon baking powder
INSTRUCTIONS
In a large bowl, whisk together all ingredients. Store in an airtight container in a cool, dry place for up to 6 months (or until the “best before” date of the yeast you used).
MAKES 1 LARGE PIZZA OR 2 SMALL THIN-CRUST PIZZAS
INGREDIENTS
Cornmeal, for dusting (optional)
Olive oil, for greasing (optional)
1 recipe Gluten-Free Pizza Dough Mix (here)
1 tablespoon olive oil
Brown rice flour, for dusting
Pizza Sauce (here) or Basil-Spinach Pesto (here)
Additional toppings of your choice
INSTRUCTIONS
MAKES ENOUGH MIX FOR 1 EXTRA-LARGE OR 2 SMALLER PIZZAS
In order to make a great pizza, you need a great crust. Spelt is our flour of choice for natural, wholesome dough—long gone are the days of premade white crust loaded with unhealthy ingredients. Spelt is higher in protein and fiber and has a wonderful nutty flavor and texture. Use this mix for the Spelt Dough Pizza here. Note that spelt isn’t gluten-free, so if you’re looking for a GF alternative, check out the recipe here.
INGREDIENTS
2 cups spelt flour
1 cup unbleached all-purpose flour
2 teaspoons coconut sugar or cane sugar
2 teaspoons fast-rising dry yeast
1 teaspoon sea salt
INSTRUCTIONS
In a large bowl, whisk together all the ingredients. Store in an airtight container in a cool, dry place for up to 6 months (or until the “best before” date of the yeast you used).
MAKES 1 EXTRA-LARGE OR 2 SMALLER PIZZAS
INGREDIENTS
1 recipe Spelt Pizza Dough Mix (here)
2 tablespoons olive oil, plus more as needed
Cornmeal, for dusting (optional)
Unbleached all-purpose flour, for dusting
Pizza Sauce (here) or Basil-Spinach Pesto (here)
Additional toppings of your choice
INSTRUCTIONS
MAKE IT GLUTEN-FREE: Try the Gluten-Free Pizza Dough Mix here.
MAKES ENOUGH FOR 2½ CUPS SAUCE, 4 TO 6 SERVINGS MAC & CHEESE
Just as easy as ripping open a packet of orange powder, this simple mac and cheese sauce mix will make a quick task of getting a family-friendly meal on the table. Nutritional yeast and maca powder are essential to creating the cheeselike flavor and can be easily found at most bulk and health food stores. Use this for the Mac & Cheese here. If you’re used to the traditional processed stuff, give yourself a little time to get used to the new flavor and you might find yourself hopelessly addicted, like many others before you.
INGREDIENTS
½ cup nutritional yeast flakes
3 tablespoons arrowroot powder
1 tablespoon maca powder
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon paprika
⅛ teaspoon lemon pepper or freshly ground black pepper
For extra kick: ¼ teaspoon chili powder and a pinch of cayenne pepper
INSTRUCTIONS
In a dry blender, combine all the ingredients and blend into a fine powder. Store in an airtight container at room temperature for up to 6 months.
SERVES 4 TO 6
INGREDIENTS
1 recipe Mac & Cheese Sauce Mix (here)
2 cups unsweetened nondairy milk
2 tablespoons olive oil
14-ounce package macaroni pasta, cooked
INSTRUCTIONS
TIP: The sauce cooks very quickly, so it’s best to get your pasta started first. Once your pasta is almost done, get the sauce going.
TRY THIS: This mac and cheese is also fantastic topped with breading and baked. Scoop the mac and cheese into an 8-inch casserole dish and sprinkle with Shake & Bake Herb Breading (here) or fine whole-grain bread crumbs. Bake, covered, at 350°F for about 10 minutes. Remove the cover and broil until browned on top, about 2 minutes.
MAKES ABOUT 2 CUPS
Here’s a secret we’re excited to share: a savory egg mix that will transform your tofu scramble, French toast, and quiches. The black salt will give your dishes that distinct eggy smell and taste. We’ve balanced it out with a healthy helping of nutritional yeast and a blend of starches to mimic eggs’ binding ability. Breakfast will never be the same.
INGREDIENTS
1 cup nutritional yeast flakes
½ cup potato starch (not potato flour)
6 tablespoons tapioca starch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon black salt (kala namak)
Pinch of turmeric powder
INSTRUCTIONS
In a medium bowl, whisk together all the ingredients. Store in an airtight container at room temperature for up to 6 months.
TRY THIS: Make an amazing tofu scramble:
In a saucepan over medium heat, heat 2 teaspoons olive oil over medium heat, then add ½ onion, minced, ½ cup chopped mushrooms, ¼ cup chopped tomatoes, and 1 cup crumbled firm tofu and sauté.
Whisk together 2 tablespoons Savory Egg Mix with 2 tablespoons water. Once the tofu scramble is cooked, add the egg mixture and cook until warmed through and all the liquid has been absorbed.
Use up your leftover scramble to make a mind-blowing breakfast burrito, with spicy black beans, salsa, and slices of avocado.
Make French toast for two:
In a blender, combine 1 cup almond milk, 2 tablespoons Savory Egg Mix, 1 tablespoon chia seeds, and ¼ teaspoon ground cinnamon. Blend on high speed until the chia seeds are broken down, about 1 minute. Pour the mixture into a large, shallow bowl. Add a slice of bread to the bowl, cover it with the mixture, and flip it over to cover the other side. Allow it to soak while you heat up a cast-iron pan or skillet (brushed with coconut oil) over high heat. You’ll know the pan is hot enough when you drop some water on the surface and it sizzles. Reduce heat to medium. Place soaked bread on the pan and cook, covered, for about 5 minutes, or until browned and no longer sticking to the pan. Flip and cook on the other side. While it is cooking, place another dry slice of bread in the bowl to soak. Repeat the process with another 2 or 3 slices of bread or until the liquid mixture is used up. Serve with maple syrup.
MAKES ½ CUP
Yes, this is exactly what you’re thinking—a gluten-free, herb-and-spice solution for all your coating needs. If you’ve been missing that “shake, shake, shake” dance with a sandwich bag, well, we’re bringing it back. This takes seconds to prepare and its uses are pretty exciting: you can coat tofu, sliced potatoes, and vegetables like cauliflower, or sprinkle it on top of your next brilliant batch of mac and cheese (see here).
INGREDIENTS
½ cup almonds, ground into a meal
1 tablespoon dried oregano
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
INSTRUCTIONS
Combine all the ingredients in an airtight container. Store at room temperature for up to 2 months.
TRY THIS: This is a great coating for tofu. Just dredge slices of tofu in a mixture of olive oil and tamari (1:3 ratio). Then coat each slice with the shake-and-bake mix. Preheat the oven to 350°F. Bake the slices on a parchment paper–lined baking sheet for 30 minutes. Serve with a marinara sauce or dip alongside.
MAKES ABOUT 2½ TABLESPOONS
Dill-icious! Dill-ightful! Dill-ectable!? If you have stood solemnly staring at the ingredients on any of those movie-theater popcorn seasoning shakers, now is the time to rejoice. This stuff is spectacular. Sprinkle generously on a big bowl of hot popcorn and your taste buds will be singing—but quietly, because there’s a movie on.
INGREDIENTS
1 tablespoon dried dill
1½ teaspoons garlic powder
1 teaspoon coriander seeds
1 teaspoon onion powder
½ teaspoon mustard seeds
½ teaspoon cane sugar
¼ teaspoon citric acid
INSTRUCTIONS
In a clean spice grinder, combine all the ingredients and grind to a fine powder. Store in a small spice jar at room temperature for up to 6 months.
Popcorn
MAKES ABOUT 6 CUPS
INGREDIENTS
1 tablespoon coconut oil
⅓ cup popcorn kernels
2 tablespoons melted vegan butter or oil (optional, but recommended)
Popcorn Shaker of choice
INSTRUCTIONS
Sour Cream & Onion Popcorn Shaker
MAKES ABOUT ¼ CUP
Tonight may be the night to curl up on the couch with your sweetie and an enormous bowl of popcorn, shaken with enough of this sour cream and onion flavoring to coat your fingers with each bite. We prefer popcorn made in a pot on the stove (see here), but if you have an air popper, feel free to use it.
INGREDIENTS
2 tablespoons raw cashews or almonds
1½ teaspoons onion powder
½ teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon cane sugar
¼ teaspoon sea salt
⅛ teaspoon citric acid
INSTRUCTIONS
In a high-speed blender or clean spice grinder, combine all the ingredients and pulse into a fine powder. Store in a spice jar at room temperature for up to 6 months.
MAKES ¼ CUP
Once you taste this, you may wonder why it took you so long to discover the recipe. Save some time by making a double batch in your blender, since you’ll end up using it every chance you get. Try it on any pasta dish, Caesar salad, or steamed veggies. This stuff is so good, you won’t even miss the dairy.
INGREDIENTS
2 tablespoons raw almonds
2 tablespoons nutritional yeast flakes
⅛ teaspoon garlic powder
⅛ teaspoon sea salt
INSTRUCTIONS
In a high-speed blender or clean spice grinder, combine all the ingredients and pulse until powdered. Store in a small jar at room temperature for up to 6 months.
French Onion Dip Mix
MAKES ABOUT 3 TABLESPOONS
Forget those little packets of dip mixes you see at the store. Have you ever looked at the ingredients list? It can be scary. Instead, combine these simple ingredients for a mix you can have on hand for impromptu guests, and then follow our suggestion to make a delicious dip (see opposite), or feel free make up your own!
INGREDIENTS
2 tablespoons dried onion flakes
1 teaspoon dried parsley
½ teaspoon garlic granules
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
INSTRUCTIONS
Combine all the ingredients in an airtight container. Store at room temperature for up to 6 months.
MAKES ABOUT 2 CUPS
INGREDIENTS
1 recipe Simple Sour Cream (here) or 1½ cups store-bought vegan sour cream
1 cup chopped fresh spinach
1½ tablespoons French Onion Dip Mix (opposite), plus more as needed
INSTRUCTIONS
Superfood Salad Booster
MAKES ABOUT 1 CUP
Calling salad lovers everywhere! Elevate the nutrition, flavor, and texture of any bowl of greens with a crunchy salad topper. Just mix together this combo of healthful seeds, mineral-dense seaweed, savory herbs, and zesty spices. A little sprinkle means a whole lot!
INGREDIENTS
¼ cup puffed quinoa
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp hearts
2 tablespoons sesame seeds
2 tablespoons sliced almonds
2 tablespoons goji berries
½ teaspoon sea salt
¼ teaspoon kelp granules
¼ teaspoon dried dill
⅛ teaspoon lemon pepper or freshly ground black pepper
Pinch of cayenne pepper
INSTRUCTIONS
Combine all ingredients in an airtight container. Store at room temperature for up to 6 months.
MAKES ABOUT 3 TABLESPOONS
Seriously, are you going to pay extra for someone else to stir your spices? We didn’t think so. Make your own in seconds, make some for your friends, start a business selling your own spice-stirring services. And then eat pie.
INGREDIENTS
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon freshly grated nutmeg
1 teaspoon ground allspice
½ teaspoon ground cloves
INSTRUCTIONS
Combine all the ingredients in an airtight container. Store at room temperature for up to 6 months.
Canadian Spice Mix
MAKES ABOUT 2 TABLESPOONS
There is an Italian Spice, Cajun Spice, Chinese Five-Spice, and so on, but what about Canada? Being a bit biased, we felt this oversight needed to be corrected. So, we present the Canadian Spice—a sweet and savory blend of maple, mustard, and garlic. Although probably less known than our prowess for hockey and love for Tim Horton’s coffee, Canadians produce more mustard seed than any country in the world. This blend is a wonderful addition to roasted vegetables, potatoes, sauces, dressings, and popcorn.
INGREDIENTS
1 tablespoon maple sugar
1 teaspoon yellow mustard seeds
½ teaspoon garlic powder
½ teaspoon sea salt
INSTRUCTIONS
In a spice grinder or with mortar and pestle, combine all the ingredients and grind well. Store in an airtight container for up to 6 months.
MAKES ABOUT 2 TABLESPOONS
Want to create your own chai lattes or add a spicy kick to cookies, pound cakes, and pastries? All you need is a spoon and a few special spices.
INGREDIENTS
1 teaspoon ground ginger
1 teaspoon vanilla bean powder
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly grated nutmeg
Pinch of ground cloves
Pinch of ground white pepper
INSTRUCTIONS
Combine all the ingredients in an airtight container. Store at room temperature for up to 6 months.
Clockwise from top left: Italian Spice Mix (here), Pumpkin Pie Spice (here), Canadian Spice Mix (here), Taco Seasoning (opposite), and Chai Spice Mix (here)
MAKES ¼ CUP
It’s taco night! Break out your best spices and take a DIY approach by mixing together this blend of Mexican must-haves. The best part about making your own seasoning is that you can customize it to suit your tastes. Need a little less heat? Omit the chipotle powder. Once you try this mix, you’ll never go back to those premade packets again.
INGREDIENTS
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon cane sugar
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
¼ teaspoon chipotle powder (optional)
INSTRUCTIONS
In a spice grinder, combine all the ingredients and pulse until powdered. Store in an airtight container at room temperature for up to 6 months.
MAKES ABOUT ¼ CUP
This blend of dried herbs is a quick and convenient way to add flavor to traditional Italian dishes like lasagna and marinara sauce. Sure, you can buy a premade mix at the grocery store, but why spend the extra money when you can make it yourself? We buy dried herbs at our local bulk-food store so we can whip up this mix in a jiffy.
INGREDIENTS
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic granules
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried marjoram
INSTRUCTIONS
Combine all ingredients in an airtight container. Store at room temperature for up to 6 months.
MAKES ABOUT ¾ CUP
Indian food is an amazing option for vegans—legume-rich dishes covered in bold, spicy sauces. With a great paste as your spice base, quick curries can easily become a weekly staple. Instead of squinting at the ingredient list on the side of the premade curry pastes, make your own. It only takes a couple of minutes and saves you from worrying about preservatives and “natural flavors.” This paste is ideal for tomato-based Indian dishes like red lentil dhal or chana masala. Just stir in 2 tablespoons of curry paste as you sauté the onions to create your favorite, flavorful Indian menu in minutes.
INGREDIENTS
2 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced (about ¼ cup)
2 teaspoons smoked paprika
2 teaspoons garam masala
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
½ teaspoon yellow mustard seeds
½ teaspoon sea salt
2 bay leaves
¼ cup fresh cilantro (optional)
2 tablespoons cashews
1 tablespoon shredded coconut
1 tablespoon coconut oil
1 tablespoon tomato paste
INSTRUCTIONS
MAKES ABOUT 1 CUP
This bright curry paste is surprisingly easy to make, and so much healthier and fresher-tasting than the store-bought variety. The most essential component is, of course, the Thai green chiles, which give it color and heat. The rest is pretty simple: tamari for something salty, lemongrass and cilantro for some aromatics, as well as shallots and garlic, which give the curry pungency and depth. This paste makes enough for one large pot of curry to serve 3 or 4 hungry people (see here), but feel free to make a double batch of the paste and freeze half for later.
INGREDIENTS
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon ground white pepper
5 or 6 Thai green chiles, stemmed and chopped
3 cloves garlic, chopped
2 shallots, chopped
2 stalks fresh lemongrass, outer leaves removed and chopped
1 (1-inch) piece fresh ginger, peeled and chopped
1 cup lightly packed chopped fresh cilantro
½ cup chopped green bell pepper
1 tablespoon tamari
Zest and juice of 1 lime
½ teaspoon sea salt
INSTRUCTIONS
SERVES 3 TO 4
INGREDIENTS
1 recipe Thai Green Curry Paste (here)
1 (13.5-ounce) can full-fat coconut milk
Cubed tofu and chopped vegetables of your choice
Cooked rice, for serving
INSTRUCTIONS
MAKES 6½ CUPS
When I first started baking without gluten, I remember how overwhelmed I felt about all the different flours available. Unlike baking with wheat, where all you really need is all-purpose flour, baking without gluten requires a mix of different flours and starches to create the right texture and flavor. The store-bought mixes are terribly expensive, and my goodness, are those packages small. So I started making my own. This particular blend is a great substitute in recipes that call for regular flour, and it is used in many of the recipes in this book. Keep a batch on hand for all your gluten-free baking needs. —N. A.
INGREDIENTS
3 cups chickpea flour
2 cups brown rice flour
1 cup potato starch (not potato flour)
½ cup tapioca starch
INSTRUCTIONS
Combine all the ingredients in a large bowl and whisk thoroughly to combine. Store in an airtight container in a cool, dry place for up to 12 months.
Homestyle Banana-Walnut Muffin Mix
MAKES ENOUGH MIX FOR 12 MUFFINS
What’s not to love about a homemade banana muffin? We sure can’t tell you. Brimming with ripe ’nanas, loaded with whole grains and nuts, and gently sweetened with coconut sugar, these soft and wholesome breakfast buddies are sure to give you a solid start to the day. Use this mix for the Banana-Walnut Muffins here. Try slathering on some homemade almond butter (see here) for a little extra pep in your step.
INGREDIENTS
1 cup oat flour
⅔ cup buckwheat flour
½ cup almond meal
½ cup coconut sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon sea salt
⅛ teaspoon freshly grated nutmeg
⅓ cup chopped walnuts
INSTRUCTIONS
In a large bowl, whisk together all the ingredients except the walnuts. Stir in the walnuts. Store in an airtight container at room temperature for up to 6 months.
MAKES 12 MUFFINS
Freeze overripe bananas! A good way to preserve an overload of overripe bananas is to peel, chop, and freeze them for later use in baking or smoothie-making (or to make Fruity Soft Serve, here). Simply defrost and mash them with a fork in a large bowl for use in this recipe.
INGREDIENTS
1½ cups pureed banana (from about 3 overripe medium bananas)
¾ cup unsweetened nondairy milk
1 recipe Homestyle Banana-Walnut Muffin Mix (opposite)
INSTRUCTIONS
TIP: The easiest way to puree bananas is in a deep cup using an immersion blender, then measure out 1½ cups of the puree.
Chocolate Cake Mix (opposite) and Creamy Peanut Butter Frosting (here)
MAKES ENOUGH MIX FOR ONE 9-INCH CAKE OR 12 CUPCAKES
We made so many cakes in your honor. Knowing this recipe could become your go-to for every birthday, dinner party, and soiree, we knew it had to be perfect. After all the testing and tasting, we are proud to proclaim this is one extraordinary cake mix. The crumb is moist and fluffy, and the flavor is deep chocolate decadence. Since you never know when you’ll have an excuse to party, we suggest you always keep a batch on hand. Use this mix for Chocolate Cake here. It pairs beautifully with Creamy Peanut Butter Frosting (here) and Chocolate Fudge Frosting (here).
INGREDIENTS
1½ cups unbleached all-purpose flour
½ cup cocoa powder
6 tablespoons coconut sugar
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
INSTRUCTIONS
In a medium bowl, whisk together all the ingredients. Store in an airtight container at room temperature for up to 6 months.
MAKE IT GLUTEN-FREE: Replace the all-purpose flour with an equal amount of Gluten-Free Flour Mix (here), add 1 cup fine almond flour, ½ teaspoon xanthan gum, and an extra ½ cup cocoa powder.
MAKES ONE 9-INCH CAKE OR 12 CUPCAKES
INGREDIENTS
1 recipe Chocolate Cake Mix
½ cup coffee or water
½ cup almond or soy milk (vanilla flavor preferred)
½ cup canola oil
½ cup pure maple syrup
2 tablespoons apple cider vinegar
INSTRUCTIONS
TIP: If you don’t have a vanilla-flavored nondairy milk, just add ½ teaspoon pure vanilla extract.
MAKE IT GLUTEN-FREE: Use the Gluten-Free Chocolate Cake Mix option (here) and add an additional ½ cup almond milk to the wet ingredients in the batter. Due to the extra volume, the gluten-free cake works best when divided between two 9-inch pans or 18 muffin cups for baking.
Easy-Bake Oatmeal-Raisin Cookie Mix
MAKES ENOUGH MIX FOR 12 TO 14 COOKIES
You’ll love the comforting, traditional taste of these chewy, raisin-studded cookies. We don’t how oats and raisins first came together but we think they have become true best friends in this mix. Use it to make the Oatmeal-Raisin Cookies here. If you’re feeling adventurous, throw in a handful of chocolate chips or walnuts instead, then bake them up and dunk one in a cold glass of nondairy milk. You deserve it.
INGREDIENTS
1¼ cups spelt or whole wheat flour
¾ cup rolled oats
⅔ cup coconut sugar
½ cup almond meal
2 tablespoons flax meal
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon vanilla powder, or 1 vanilla bean, halved lengthwise and seeds scraped
¼ teaspoon sea salt
½ cup raisins
INSTRUCTIONS
In a large bowl, whisk together all the ingredients except the raisins. Stir in the raisins. Store in an airtight container at room temperature for up to 6 months.
MAKE IT GLUTEN-FREE: Replace the spelt flour with an equal amount of Gluten-Free Flour Mix (here).
MAKES 12 TO 14 COOKIES
INGREDIENTS
⅓ cup coconut oil
¼ cup nondairy milk
1 recipe Easy-Bake Oatmeal-Raisin Cookie Mix (here)
INSTRUCTIONS
Peppermint Hot Chocolate
SERVES 1
INGREDIENTS
1 cup nondairy milk
1 to 2 Peppermint Patty Hot Chocolate Pucks (opposite)
INSTRUCTIONS
Bring the nondairy milk to a slow simmer over low heat. Add the hot chocolate pucks and let stand for 5 minutes. Stir the mixture until all of the chocolate has dissolved. Serve immediately.
Peppermint Patty Hot Chocolate Pucks
MAKES 8 PUCKS
Memories are made over steaming cups of cocoa. These single-serving peppermint hot chocolate portions are ideal for stuffing into stockings, tying onto parcels and packages, or dropping off as housewarming gifts to friends and neighbors. These keep well in the freezer for months, making them an ideal make-ahead treat to get you through those cold winter nights. Use the pucks to make the Peppermint Hot Chocolate here.
INGREDIENTS
3.5 ounces 71% cocoa dairy-free dark chocolate
¼ cup cocoa powder
¼ cup pure maple syrup, at room temperature
1 tablespoon pure peppermint extract
¼ cup vanilla sugar (here), or ¼ cup cane sugar infused with a vanilla bean
Pinch of sea salt
INSTRUCTIONS
TIP: The vanilla sugar needs to be made in a spice grinder, or little bits of vanilla bean will remain and impact the texture of your hot chocolate. If you don’t have a spice grinder, replace the vanilla sugar by adding a split vanilla bean to your cane sugar and allowing it to infuse for a few days.
Cookie Dough (here)
