Partnering with awesome brands is one of the fun perks of having a blog, and I was super excited when Krusteaz reached out to me about participating in a Gluten Free Bake-Off!
This fall Krusteaz, maker of premium baking, pancake and waffle mixes, introduced its first line of gluten free products. Available at most grocery chains nationwide, each of the four new baking mixes deliver big on flavor without the gluten. From moist and flavorful pancakes and blueberry muffins to subtly sweet cornbread and delectable brownies, there are mouthwatering options for everyone at the table!
All the mixes require the addition of water, oil, and/or eggs. The Blueberry Muffin mix comes with a can of real wild blueberries; it is the ONLY gluten free blueberry mix on the market like this.
All Krusteaz products bear the Whole Grains Council’s Whole Grain Stamp, which guarantees a half of serving of whole grains per serving. The mixes are made with a combination of whole grain sorghum flour, whole grain millet flour, and/or brown rice flour.
The Bake-Off requires us to create a recipe using one of the mixes. I had a few recipe ideas in mind but ultimately chose one made with one featuring of my favorite fall foods: pumpkin. I love anything with pumpkin; pumpkin lattes, pumpkin granola, pumpkin pancakes, pumpkin bread, pumpkin hummus, pumpkin chili, roasted pumpkin, pumpkin ice cream….I think you get the idea. So I decided to make Pumpkin Swirl Brownies, and I do have to say, this is one of the best recipes I’ve come up with yet!
These brownies were delicious! I have to say these are some of the best gluten-free brownies I’ve had. I have tried many gluten free boxed brownie mixes over the past few years, and some really don’t quite cut it. These tasted like the real deal. Jeremy even raved about them. The only downside is the amount of sugar. These brownies are sweet— and addicting— and personally I would like to see these made with a little less sugar.
Pumpkin Swirl Brownies
Prep Time: 15 minutes
Cook Time: 50-55 minutes
For the Brownies:
- 1 box Krusteaz Gluten Free Double Chocolate Brownie Mix
- 1/3 cup water
- 2 Tablespoons coconut oil
- 3 tablespoons unsweetened applesauce
- 2 eggs
- Coconut Flakes (optional)
For the Pumpkin Swirl:
- ¼ cup cream cheese
- 1 cup canned pumpkin
- 2 tablespoons almond or soy milk
- 2 tablespoons coconut sugar
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- Preheat oven to 325F. Lightly grease a 11×7-inch baking pan.
- Stir together all the ingredients for the brownies, except for the coconut flakes
- In a separate bowl, stir together all the ingredients for the pumpkin swirl
- Pour 2/3 of the brownie mix into the greased baking pan and spread evenly
- Pour the entire pumpkin swirl mix over the brownie mix and spread evenly
- Top with the remaining brownie mix and spread easily
- Sprinkle with coconut flakes.
- Bake for 50 minutes or until a toothpick placed in the center comes out clean
- Cool completely in pan before cutting.
The advantage of mixes is that most of the prep work is already done for you. All the dry ingredients are already mixed together in a box. And all you need to do is add in a few wet ingredients and stir. The disadvantage is you can’t control what’s already in the mix. With 20 grams of sugar per serving, I wish there was just a little less sugar.
Krusteaz Gluten Free mixes retail for around $4.49, which is in the middle-lower price range for gluten free mixes, and can be found at grocery stores throughout the country or on Amazon.com.
Now it’s time for the giveaway!! Krusteaz is also going to give one lucky reader the chance to win a Krusteaz Prize Pack that includes a Krusteaz Tote, two packages each of the gluten free mixes, and a Krusteaz spatula! To enter, simply click on the rafflecopter below.
a Rafflecopter giveaway
This giveaway ends on November 27, 2014 at 11:59pm.
Blueberry Carrot Muffins
Prep Time: 10 minutes
Cook Time: 14-16 minutes
- 1 box Krusteaz Gluten Free Blueberry Muffin Mix
- ¼ cup water
- 4 ounces carrot purée
- 1 T coconut oil
- 2 eggs
- sliced almonds
- Preheat oven to 400F. Lightly grease pan or line muffin pan with paper or silicon baking cups.
- Drain and rinse blueberries in cold water; set aside.
- Stir together water, purée, oil, eggs and muffin mix until well combined.
- Gently fold drained blueberries into the batter.
- Fill muffin cups 2/3 full.
- Top with sliced or chopped almonds.
- Bake for 14-16 minutes or until light golden brown around edges. Cool 5 minutes before removing from pan.
Disclaimer: I received these products free of charge to review for my blog. I was not paid for my review and all my opinions are my own.