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Some of our favorite recipes using PUREGANIC Mixes

-  EGGless Recipes  -

French Toast

  1. Mix ½ cup mix with ½ cup water in a mixing bowl and whisk until smooth with no lumps.

  2. Add and mix in 1 tsp. of vanilla.

  3. Add and mix in 2sp of maple syrup or agave.

  4. Add and mix in ¾ tsp. of ground cinnamon.

  5. Set the mixture aside and let it rest for 10 minutes to allow the ingredients to combine.

  6. Dip each side of the bread you want to use in the batter and let it soak for a few seconds.

  7. Add oil or v. butter to a non-stick frying pan over medium/high heat until heated.

  8. Place bread in pan and cook each side until golden brown.

  9. Add oil or v. butter to pan as needed for additional pieces.

Veggie Omelet

  1. Mix ½ cup mix with ½ cup water in a mixing bowl and whisk until smooth with no lumps. If you want the eggs to have a little cheese flavor, add 1 tsp of nutritional yeast. Set the mixture aside and let it rest for a few minutes while you prepare your veggies.

  2. Add 1 tbsp oil to a well-seasoned iron skillet or not-stick frying pan.

  3. Sauté 1 cup of veggies of choice in pan.

  4. Remove veggies to a plate. Add 1 tbsp oil to pan and pour batter into hot pan and cook until the bottom is light brown or the omelet is no longer wet.

  5. Carefully flip over the omelet and cook for a few minutes. Add veggies to one side and fold the omelet over. Garnish on top as desired.

Crepe Recipe

  1. Mix ½ cup mix with ½ cup water in a mixing bowl and whisk until smooth with no lumps.

  2. Add and mix in 1 tsp. of vanilla.

  3. Add and mix in 2sp of maple syrup or agave.

  4. Set the mixture aside and let it rest for a few minutes while you get the pan ready.

  5. Add 1 tbsp oil or vegan butter to a 10” non-stick frying pan over medium/high heat until heated.

  6. Pour a thin layer of batter evenly into the pan and cook on both sides.

  7. Add oil or v. butter as needed for second crepe. Mixture will make two 10” crepes.

-  Pancake & Waffle Recipes  -

Pancakes & Waffles

  1. Empty package of Ready Mix in a bowl and whisk to mix.

  2. Combine 1 ¼ cup nut milk, 1 tbsp agave or maple syrup, 1 tsp. apple cider vinegar, and 1 tsp. vanilla in a separate bowl and mix.

  3. Pour wet ingredients into the bowl with dry Ready Mix and mix until batter is smooth.

  4. Use batter to make pancakes and waffles in pan or waffle iron.

-  Bread Mix Recipes  -

Bread Recipe

Dry Ingredients
1 package Pureganic™ GF & Vegan Bread Mix
1 package Dry Yeast


Wet Ingredients
1/2 cup Non dairy milk of your choice
1/2 tsp Apple Cider Vineger
2 tbsp. Olive Oil
1 1/2 tbsp. Agave or Maple Syrup or Honey (NV)
3/4 cup Warm Water (105F-110F)


Instructions:

  1. Place the enclosed liner in the provided aluminum pan or a standard Pullman pan. Spray the liner with GF cooking spray. Move the top oven rack to the middle. Preheat oven to 350°F.

  2. Add the dry ingredients to kitchen mixer bowl with paddle attached and mix for 2 minutes.

  3. Mix all the wet ingredients together in a bowl and add them to the dry ingredients in mixer bowl. Mix for 3 minutes or until the mixture resembles a thick cake batter.

  4. Pour dough into the prepped pan. Allow the bread to rise in a non-drafty warm area for about 30 minutes or until it doubles in size.

  5. Place the pan in the pre-heated oven for 30 minutes or until golden brown and the internal temperature is between 205°F-210°F.

  6. Remove the pan from the oven and allow the loaf to cool for 10 minutes on a cooling rack. Remove the loaf with the liner from the pan and place it back on the cooling rack until completely cool before removing the liner and slicing.

  7. Store any unused bread in an airtight container in the fridge (good for about a week) or freeze it in a freezer bag.