Scones! Gluten free goodness

Today is the last day to enter your email address to WIN in the Pamela’s Baking and Pancake Mix Giveaway

In the meantime, feast your eyes on these!! I am excited, as are the guppies πŸ™‚
Scones are not too sweet, but sweet enough to show off your favorite jams, jellies or preserves.
Scones! Gluten free

2 cups Pamela’s Baking and Pancake Mix or our fake Pamela mix recipe.
1/4 cup of sugar
1/2 teas extra baking powder
1 teas. finely shredded orange peel
1/4 cup butter or margarine
1 egg beaten
1/2 cup milk, soy milk, rice milk or buttermilk
if not using buttermilk – add 1 teas. apple cider vinegar to the milk and let set while you mix the other ingredients.
1/4 cup raisins, currents, dried cranberries or dried blueberries (as I did)
2 teas. sugar extra

Stir or sift together the flour, 1/4 cup sugar and the baking powder. add the orange peel and cut the butter into the mix until it resembles course crumbs. Make a well.
Add your milk, egg and fruit. Mix until combined. It won’t really form a dough, but that is alright as scones mean: unshaped lump- basically. πŸ™‚
Plop the mix onto a greased cookie sheet. Sprinkle the top with the remaining sugar and lightly pat it into a 7 inch roundish pile. Kind of like a pizza crust but quite a bit thicker.
Typically when making scones you would cut this into 12 wedges, but it was quite difficult to do- so I left it as one big round scone until it was finished baking.
Bake at 400 degrees for 12-15 minutes or until edges start to brown and the center looks done to the touch.
Remove from oven and gently cut into 12 wedges. Cool slightly and serve with jam, preserves or simply a drizzle of honey.


Banana Muffins

Since is the Pamela’s Baking and Pancake Mix Giveaway Week, I thought maybe I should post a few of my favorite Pamela Mix recipes.

Today we made Banana Muffins (with or without nuts, your choice)

Banana Muffins using Pamela's Mix

1 c. sugar
1/2 c. butter or margarine
4 slightly beaten eggs
5 mashed bananas (a frugal side note: I freeze my bananas as soon as they start to look dark. I leave them in the skins. Take them out of the freezer to thaw for about an hour. Simply cut the tops and let the banana slide out. Doesn’t take much to mash them.)
3 1/2 c. Pamela’s Baking and Pancake Mix or our fake mix recipe.
1/2 teas salt
2 teas vanilla
1 teas cinnamon
optional: 1 c. chopped nuts

Mix all the wet ingredients together until well mixed. Add the dry ingredients and mix until well combined. Scoop into paper lined muffin pans or well greased muffin tins. Bake at 350 for 20-25 minutes. Makes 3 dozen muffins.

these freeze really well πŸ™‚

Apple Cinnamon Pammy cakes


Today’s recipe is one of those cool little ditty’s that you can make using Pamela’s Baking and Pancake Mix or our Fake Pamela Mix Recipe.

Our family typically likes Buckwheat Pancakes, but sometime we crave a fruity pancake and that calls for Pamela’s Baking and Pancake Mix. Now if you WIN the Pamela’s mix giveaway, you will have some cool recipes to try and enjoy!!

Here is the recipe

1 cup Pamela’s Mix or our flour blend
1 egg
3/4 c. water
1T oil
1/4 c sugar
1/2 teas. ginger
1 teas. cinnamon
1/4 teas. nutmeg
1 teas. vanilla
1 grated or finely chopped apple – I don’t even peel it.

mix all ingredients well and pour by 1/2 cup amounts onto a preheated on low, oiled griddle or fry pan. Wait until the top is bubbly and popping. Flip and brown other side.

Serve with a yummy maple syrup or one of my families favorites – applebutter.
Whatever you choose to top them with— ENJOY!!

Gluten free coffee cake / crumb cake

Oh my!
Gluten Free coffee cake

As a kid, I remember waking up some mornings to the smell of grandma’s coffee cake. MMMMmmm good stuff!

I still love coffee cake for breakfast, tea time or just for snackingΒ  a bit – LOL!

Finally, a gluten free alternative to Grandma’s Coffee Cake.

Coffee Cake
1 1/2 cups sorghum flour
1/2 cup white rice flour
1/2 cup potato flour
1 1/2 cups brown sugar
1/2 teaspoon salt
2/3 cup butter, or some other dairy free margarine
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs; beaten
1 1/2 cups buttermilk, soy milk, rice milk or almond milk
optionals: 1/2 cup diced apples or 1/2 cup chopped nuts or 1/2 raisins or 1/2 cup of any other drained fruit (In the above picture, I used 1/2 cup diced homecanned peaches drained and it was fabulous! Optional: powdered sugar or cream cheese frosting to drizzle the top.

Grease bottom and sides of a 9×13 cake pan. Preheat oven to 350 degrees. Combine flours, brown sugar and salt. Mix well. Cut in the butter to make course crumbs. Reserve 1/2 cup of this mixture for the top of your cake.

Stir the baking powder, baking soda, xanthan gum, cinnamon and nutmeg into the remaining crumby mix.Β  Slowly add the beaten eggs and milk to the mix and stir well.

Feel free to add any optionals to the bottom of the pan and then spoon the cake batter on top. Smooth carefully and add the reserved crumb topping.

Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. If desired drizzle with powdered sugar frosting and serve warm.

Gluten and Dairy Free Goodie filled muffins

So, on my last recipe(blonde brownies) I mentioned that I was getting to be extremely low on my favorite flours and of course this is the day my belly awoke wanting muffins with a side dish of strawberry soy yogurt over banana slices – LOL

Thankfully, I keep a bag of bobs red mill gluten free all purpose baking flour on hand for just such occasion. Well, we whipped up these tasty tidbits and I am bagging an extra one for my return trip from the store with bags of flour. πŸ™‚

cranberry GF/DF muffins

Here we go muffin lovers– You can find the recipe at Healthyfishies

Gluten Free/Dairy Free Pancakes with Apples – egg free, vegan

I have not had a decent pancake for some time…. today, that has changed!


By adding some pan sauteed apples w/brown sugar there was absolutely no need for syrup!

GF pancakes with apples

(strange thing.. the sauce turned the cakes a dark brown under the apples, so on the pic they look burnt or something, but trust me love…they weren’t, they were YUMMY!!)

Pancakes and Apples

In a small saucepan, dollop a cute Tablespoon of butter*, margarine or vegetable oil. Heat until melted. Slice 2 medium apples into 1/4″ slices or so. I dont peel my apples, but of course you can if you desire. I used Braeburn apples. Add a generous amount of Brown sugar, I used about a 1/4 cup packed brown sugar. Add a dash or 1/8 teaspoon of sea salt and sprinkle with 1/4 teaspoon cinnamon and 1/8 nutmeg. Allow this to simmer while we mix and make our pancakes. You will know they are done when they are soft and melty good. Feel free to toss in some pecans or walnuts toward the end.

The Cakes

1 cup Buckwheat Flour (yes, buckwheat is not wheat darling)

1 tsp. Baking Powder

2 Tbsp. sugar

1/2 tsp. salt

1 egg beaten – or the equivalent of egg substitute works well too)

1 cup milk – I used soy milk, I am sure rice milk would work great too- use whatever you prefer and whatever loves you back. You can use buttermilk as well–simply add 1 teaspoon baking soda to the dry ingredients.

2 Tbsp. melted butter, margarine or vegetable oil

Grease skillet lightly with oil. Preheat skillet to about 375 degrees.

Mix together all dry ingredients. Add egg*, Milk* and butter* beating well between each additional item. Pour approximately 1/4 cup batter onto the griddle/skillet. Cook 1 to 1- 1/2 minutes- basically turn the cakes when the edges look cooked and the bubbles begin to break on the surface. Cook another 1 minute or until golden brown.

These cakes also freeze well. πŸ™‚ I make them toaster size and take them out and pop em in the toaster to warm.

When your cakes are done. Top with Apple and Enjoy!

I used the sauce as my syrup and didnt miss the Maple at all.

BranBerry Delicious Muffins

BranBerry Delicious Muffins

1 1/2 cups high fiber wheat bran cereal

1 c. milk or soy or rice milk

1/4 c. butter or promise stick

1/2 c. honey

1 c. fresh or frozen blueberries (yum)

1/2 c fresh or frozen Cranberries – optional

1/4 c. fresh or frozen raspberries- optional

2 egg whites or egg substitute or 1 whole egg

1 tsp ground cinnamon

1 1/4 c. flour

2 tsp baking powder

1/2 tsp baking soda

preheat to 400 degrees, lightly grease, paper or canola spray 12 muffin pan

in a large bowl soak cereal in milk for 5 minutes. Then add butter, honey, berries, egg, and cinnamon…mix well. In another bowl, combine remaining ingredients. Fold the flour mixture into the berry mixture, gently, just enough to moisten…do not overmix.

Fill the muffin pan and bake 20 minutes or until toothpick comes clean when inserted in center. Cool a touch and Enjoy!

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