This time of the year I’m really busy.
From planting seeds, to transplanting plants, to making soap and other products to fill orders and get ready for the upcoming tailgate market season, I just don’t have the time to cook. I’ll throw in freezer dinners (one that I’ve made ahead from leftovers) or start something in the crockpot, but that’s usually as far as it goes. On rainy days, I’ll mix up a few batches of Make Ahead Mixes so I can save myself a lot of time later.
Basic Baking Mix
I like pancakes and waffles once in a while, and biscuits and other baked items. What I don’t like is the time it takes to get out all the ingredients, mix it up, and clean flour from every surface after I’m done. Thankfully, I’ve found an easier way. Here’s my basic recipe.
NOTE: This is not a gluten free recipe so we’re not able to offer such alternatives.
- 9 cups flour – this can be a mixture of white and whole wheat if desired (find sprouted flour here)
- 2 cups palm oil shortening, coconut oil, or lard (find organic, sustainably sourced palm shortening here and a unrefined organic coconut oil here)
- ¼ cup baking powder (find non-aluminum baking powder here)
- 1 tablespoon salt (find unrefined sea salt here)
Mix all of the ingredients together, cutting the fat in with a pastry cutter. You can store this in the freezer to keep it fresh. I keep mine in a gallon jar since I use it all the time.
To use it, take 2 cups of mix and mix it with whatever you like. I know that’s a bit vague, but it’s so versatile that you can do almost anything with it. Here are a few ideas:
Pancakes or waffles: Mix 2 cups of mix with 2 eggs and ⅔ cup milk. Mix just until ingredients are blended. Batter will be lumpy. I add a few tablespoons of sweetener to mine. If batter looks too thick, you can add a tablespoon of milk at a time until you’re satisfied with the consistency.
Biscuits: Mix 2 cups of mix with 1 egg and ½ cup of milk. Mix together until a soft dough forms. Turn out onto a floured board and roll to ½ inch thick. Cut biscuits out and place on an ungreased baking pan. Bake for about 12 minutes or until the tops are light brown. To make drop biscuits, add a bit more milk so the dough is sticky. Drop on a greased or lined baking pan and proceed as above.
Cobbler: Place fruit filling in a greased pan. Make the drop biscuit recipe above, adding 2 tablespoons of organic cane sugar or other natural sweetener. Drop in blobs on top of fruit and bake for about 30 minutes. Test the fruit for doneness and be sure the cobbler topping is golden brown.
While the above recipe can certainly be used for muffins (with a few additions), I’ve come up with a muffin recipe that you can add anything to to make any type of muffin you like.
- 1½ cups flour – this can be a mixture of white and whole wheat
- ¾ cup pure cane sugar, coconut palm sugar, or other granulated natural sweetener of your choice
- 1½ tablespoon baking soda
- 1 tablespoon vanilla extract (learn to make your own)
- ⅔ cup applesauce (learn to make your own here)
- 2 eggs, preferably pasture raised
- Add 1 mashed ripe banana and ½ cup chopped walnuts (find organic walnuts here)
- Add ½ cup drained, crushed pineapple and ½ cup coconut flakes (find organic crushed pineapple here and unsweetened organic coconut flakes here)
- Add 1 cup blueberries, fresh or frozen
- Add ½ cup dried, chopped apricots and ½ cup chopped pecans (find organic dried apricots here and organic pecans here)
- Add ½ cup chocolate chips (find dairy, nut, and soy-free chips here)
- Add ½ cup chopped apples and 1 teaspoon apple pie spice (make your own apple pie spice)
Mix all the dry ingredients together and store in a jar in the freezer. Remove from freezer the night before and add wet ingredients and your additions in the morning. Mix thoroughly, but don’t over-blend. Batter should be lumpy. Fill muffin papers ⅔ full and bake for 14-18 minutes at 350°. Depending on the additions used, muffins may need a few more minutes of baking time.
Don’t be afraid to experiment with these. I’ve used oat flour, rice flour (with varying success), and even quinoa flour.
What are some other ways you could use this “make ahead” baking mix?