Tuesday, November 1, 2011

more great recipes from pamela's!

I have a giant bag of this stuff so I'm trying out all the recipes listed on the back. So far, they've all been a success! 

Pamela's Zucchini Bread


2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
2 cups grated zucchini, blossom end removed
Optional 2 tsp grated lemon zest
1/4 cup oil
2 eggs
1/2 cup brown sugar, packed
1/2 cup white sugar
1 tsp vanilla
Optional 1/2 cup walnuts or pecans, chopped

Yield: one 8x4-inch loaf

Whisk together Pamela's Baking & Pancake Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, oil, and sugar for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini (along with optional lemon zest and chopped nuts)

NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. Turn into greased loaf pan and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.

Sour Cream Apple Cake 

This recipe is adapted from the "sour cream coffee cake" recipe from Pamela's. I really wanted to make a carmel apple cake and figured this was the best way to go about it off the top of my head! 


1 cup walnuts or pecans
1/2 cup agave nectar
2 tsp cinnamon
2 cups Pamela's Baking & Pancake Mix
2/3 cup butter
2 large eggs
1 tsp vanilla
1 cup sour cream 

1/2 cup diced apple

Preheat oven to 350°.
To make the cake, soften butter, add sugar, then cream together on medium for about 4 minutes or until well blended. Add eggs one at a time scraping the sides of the bowl as necessary. Blend in vanilla. Reduce mixer to low speed and alternately add Pamela's Baking & Pancake Mix and sour cream three times each. Mix just enough to incorporate. Butter or grease a 9-inch bundt or spring pan. Spoon the cake batter into pan, completely covering the pan bottom. Bake for 45 to 50 minutes or until toothpick inserted into the center comes out clean. Remove cake from oven and while still warm, run a knife around the edges of the pan (and center if using a bundt pan). Let cool and remove from pan.

For the frosting I melted down some caramels and incorporated them into cream cheese frosting...amazing!!

I would definitely invest in a bag of this baking mix! All of the recipes are pretty easy and so yum! This is such a great way to start getting into gluten free cooking, 
after all who doesn't love some baked goods?!

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