Finally some fantastic recipes you will ABSOLUTELY love using Outrageous Baking Flour Mix

Delicious Chocolate Chip Cookies

• 2 1/4  O.B. Flour mix
• 1 tsp teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened, or earth balance for dairy free option
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) of chocolate chips
• 1 cup chopped nuts (optional) or 1/2 cup dried cherries

PREHEAT oven to 375° F.

COMBINE flour, baking soda, Baking powder and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, dried cherries or anything fun. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 10 to 13 minutes  depending on your oven or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Gluten Free Graham Crackers (egg free)

• 2 1/4 cups of O.B. Flour Mix
• 1/2 cup brown sugar
• 1 tsp cinnamon or may add more for zest
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp  sea salt
• 7  Tbsp butter or earth balance
• 3 Tbsp cold water
• 3 TBsp honey or agave
• 1 Tsp Vanilla

Mix 2-1/4 cup O.B. flour mix , ½ cup brown sugar, 1 tsp. cinnamon, 1 tsp. baking powder, ½ tsp. baking soda and ½ tsp. salt. Using your fingers, blend 7 tbsp. of butter or earth balance  into the dry mixture. Stir in 3 tbsp. cold water, 3 tbsp. honey, or agave  and 1 tsp. vanilla. If dough is too dry add cold water a teaspoon at a time . Make the dough into a ball and refrigerate covered for one hour.

Preheat oven to 325 degrees F and grease a cookie sheet or use parchment paper. Roll the dough out 1/8 inch thick on a sheet of parchment paper, dust the rolling pin with some O.B. flour mix to help it not stick or, or use plastic wrap on the bottom and on top of the cookie dough to help it not stick to rolling pin. Use a knife to cut into 2 x 3 inch squares. Prick with a fork and bake for 12 to 15 minutes until golden brown. Cool before transferring to a cookie rack.

May also sprinkle cinnamon sugar on top for an extra sweet treat!!! Bring them camping for the smores you haven’t been able to have for years, everyone will love them. I know if they are in my closet  I cant stop eating them.

Makes about three dozen.

Applesauce Cake (low sugar)

• 1  1/4 c. O.B. flour Mix
• 1/4 cup coconut flour (adds more fiber) or you can use 1/4 cup more of the flour mix
• 1/2 cup palm sugar/ or honey or agave
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 1/4 cup melted butter or earth balance
• 3/4 cup applesauce
• 3 Tbsp coconut milk , reg milk or any milk substitution

Preheat oven to 350

Mix all dry ingredients ,Blend eggs, sugar or honey , melted butter, milk  and applesauce add to dry ingredients and blend until incorportated. Can add currants or nuts for variety.

Also can top with 1/2 chopped pecan or walnuts mixed with 1 tbsp palm sugar, 1 Tbsp O.B. flour mix and 1 tsp mested butter, spinkle the mix on top.

Grease and flour either a loaf pan or a 9 inch round pan. Bake 45-50 minutes or until the knife comes out clean.

Yummy Corn Bread (with palm sugar)

• 1 Cup O.B  flour mix
• 1 Tbsp baking powder
• 1 cup cornmeal
• 3 Tbsp plam sugar (found at Whole Foods), or cane sugar plus
• 1 tbsp honey
• 1 tsp salt
• 2 eggs
• 1 cup milk or milk substitution, coconut, rice ect..
• 4 Tbsp (1/2 stick) melted butter or earth balance

Preheat oven to 425 grease 9 inch pan.
Mix together dry ingredients,

Add the eggs, milk and honey, stir in melted butter until incorporated

Pour batter into pan bake for 20 minutes, or until a toothpick comes out clean.

Vegan Pumpkin Bread

• 1 cup of chopped nuts (optional)
• 2/3 cup of flaked coconut (optional)
• 3 1/2 cups of O.B. flour mix
• 2 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ginger
• 1/2 cup sugar
• 1 3/4 to 2 cups brown sugar
• 2 cups pumpkin puree
• 1 cup of oil (canola, sunflower, coconut)
• 2/3 cup of coconut milk

Pumpkin with oil, sugars, coconut milk and spices. Blend until fully combined. Add flour mix, salt and baking soda mix together well. Fold in the coconut and or nuts.

Put in two prepared 8×4 inch loaf pan. Bake at 350 for and hour and fifteen minutes. Enjoy!

Gingerbread Cut Out Cookies (egg free)

• 3 Cups O.B. Flour Mix
• 1 tbsp cinnamon
• 1 tbsp ginger
• 1/2 tsp cloves
• 1/2 tsp salt
• 3/4 tsp baking soda
• 12 Tbsp unsalted butter or earth balance
• 3/4 cup firmly packed drk brown sugar
• 3/4 cup molasses
• 2 tbsp milk, buttermilk or your choice of diary free substitution, rice, coconut ect.

Combine all dry ingredients except sugar. Mix sugar , molasses and butter together until incorporated. Slowly add flour mix unitil it forms a sticky batter. Roll into a ball and cover with saran or wax paper and put in fridge for 2 hours, can leave overnight if you like. When ready to roll the cookies use half of the dough at a time.

Flour a cutting board and flour the rolling pin, roll cookies out and cut with design of your choice decorate with raisens or chocolate chips. Bake at 350 for 10-12 minutes or however you like them.

Flakey Pie Crust

• 1 1/2 cups O.B. flour mix
• 3 tbsp sweet rice flour
• 1 1/2 to 2 tbsp confectionary sugar
• 3/4 tsp xanthan gum
• 1/4 tsp plus 1/8 tsp salt
• 1/2 cup plus 2 tbsp palm shortening
• 1 egg or 2 1/4 tsp egg replacer mixed with 3 tbsp rice milk

Use oven temp based on pie recipe. I ususally like to prebake the crust for 5-10 minutes before putting the filling in.

To make crust, wisk together all the dry ingredients in a mixing bowl preferably with the paddle attachment, or feel free to use your hand to mix it.

Add the egg or egg replacer and mix unitil combined about one minute
If dough seems a little dry add a few tbsps of rice milk one at a time as to not make it too wet, Also you can sprinkle a little of the flour mix on your hands as well to help with not sticking.

Turn dough onto some parchment and roll into a ball. Flatten and put another sheet of parchment on top. Roll until about 1/4 inch thick and 2 inches bigger than you pie dish. place pie dish over crust and flip the crust into the dish. There will be some holes, so using your fingers fill in the spaces and make it look pretty. You can use a fork to press down the edges around the rim of the pie plate. Prick the bottom about 8 times before baking.

Working with Gluten free in this way can be tricky so be patient with yourself. The key is to know when it is too dry or wet and either add a little more flour or a little more rice milk.
Enjoy!