Pure Pantry

The Pure Pantry Nutrition Facts

harley — Wed, 01 Sep 2010 07:02:03 +0000

Below is nutritional information about our most popular products. Additional nutrition facts coming soon.

Gluten Free Carrot Cake

berena — Mon, 19 Jul 2010 21:55:07 +0000

Ingredients

3 large organic free-range eggs
1/2 cup light vegetable oil
1 cup organic light brown sugar, packed
1/3 cup plain yogurt, coconut yogurt or applesauce
2 teaspoons vanilla
1 tablespoon agave
1/2 teaspoon ground cinnamon
1 teaspoon Pumpkin Pie Spice
2 cups All Purpose Baking Mix from The Pure Pantry
1 1/2 cups finely grated carrots (about 4 medium carrots)
1/2 cup raisins
1/2 cup toasted chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350 degrees F. Grease a 9-inch cake pan or 12-cup cupcake tin.

In a mixing bowl beat the eggs; add the oil and beat; add the brown sugar and beat till smooth. Beat in the yogurt or applesauce, vanilla, agave, cinnamon and spice. Add in the baking mix and beat till combined. Add the carrots, raisins and nuts; stir until combined.

Spread the batter evenly in the cake pan or cupcake tin; and place the pan in the center of a preheated oven. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 35 minutes for cake and 20 minutes for cupcakes.

Heavenly Cream Cheese Frosting

1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups sifted confectioners’ sugar
1/2 cup agave nectar
1 teaspoon vanilla

Instructions

Beat butter until blended. Add cream cheese and beat until combined. Slowly sift in sugar and beat until fluffy. Add agave and vanilla and continue beating. If frosting is too thin, add 2 tablespoons more sifted confectioners’ sugar. Makes enough frosting for 12 cupcakes or one 9 x 12 inch (23 x 30 cm) cake. For a two layer cake, double the recipe.

Harvard Study Shows Benefits of Whole grains in Avoiding Type II Diabetes

berena — Mon, 19 Jul 2010 21:39:13 +0000

A recent Harvard study supported by the National Institutes of Health showed that people who consume whole grains, including brown rice, have a lower risk of developing type II diabetes than those who eat white rice. This discovery bodes well for those who are fans of The Pure Pantry products since our ingredient list includes brown rice, buckwheat, quinoa and sorghum flours — all whole grain flours packed with nutritional benefits.

One problem often faced by gluten-free consumers is the lack of whole grains used in gluten-free products. Often products’ main ingredients are white rice flour and sugar — two culprits in the development of type II diabetes.
Read more here

Gluten Free Clementine Cake

berena — Tue, 13 Jul 2010 05:25:40 +0000

This moist Clementine Cake with glaze topping is a fabulous end to a spring or summer meal. Clementines are a variety of tangerine and are seedless. If you cannot find Clementines, you can use tangerines, oranges or even lemons for this cake recipe.

Ingredients

For the cake:
1/2 pound unsalted butter at room temperature
2 cups sugar
4 extra-large eggs at room temperature
1/3 cup grated clementine tangerine zest
3 cups The Pure Pantry Organic Old Fashioned Pancake & Baking Mix
1/2 tsp. gluten free baking powder
1/2 tsp. gluten free baking soda
1 tsp. salt
1/4 cup freshly squeezed clementine tangerine juice
3/4 cup buttermilk, at room temperature
1 tsp. vanilla extract

For the syrup:
1/2 cup sugar
1/2 cup clementine juice

For the glaze:
2 cups confections’ sugar
3 1/2 tbls. Freshly squeezed juice

Cake:
Cream the butter and sugar until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the clementine zest.

Sift together the pancake and baking mix, baking powder, baking soda, and salt in a bowl. In another bowl, combine clementine juice, buttermilk, and vanilla. Add the baking mix and buttermilk mixtures alternately to the batter, beginning and ending with the baking mix. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes or until a cake tester comes out clean.

Syrup:
Combine sugar and clementine juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the clementine syrup over the cakes. Allow the cakes to cool completely.

Glaze:
Combine confectioners’ sugar and clementine juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Gluten Free Mexican Wedding Cake Cookies

berena — Thu, 06 May 2010 08:54:23 +0000

(gluten free/casein free/egg free/vegan)
Makes 40 cookies

Ingredients

1/2 cup pecans
1 cup powdered sugar
1 cup unsalted butter, softened (or butter substitute)
1 teaspoon vanilla
2 cups Organic Old Fashioned Pancake and Baking Mix
1 teaspoon baking powder
1/2 teaspoon salt
Additional powdered sugar, if desired

Instructions

Preheat oven to 350 degrees. Spread pecans on baking sheet and toast for 10 minutes. Let cool completely.

Using a food processor, grind the cooled pecans and powdered sugar to a fine powder. Set aside.

Combine the baking mix, baking powder and salt. Set aside.

Cream the softened butter and vanilla in a mixer. Add the sugar-pecan powder and mix well. Gradually add the remaining dry ingredients, which have been combined. Mix well. Scrape the dough into a bowl, cover tightly and refrigerate for 1 to 3 hours.

Measure the chilled dough into 1 inch balls. A small ice cream scoop works well for this purpose. Roll the balls between the palms of your hands to form a smooth ball. Place the balls 4 inches apart on an ungreased cookie sheet. The 1 inch ball will yield a 2-1/2 inch cookie.

Bake the cookies at 350 degrees for 15 to 20 minutes. The cookies will be golden brown. Cool the cookies on the cookie sheet for 3 minutes before transferring them to a cooling rack. Sprinkle the cooled cookies with additional powdered sugar, if desired.