This year we decided to make our holiday gifts, and one gift that went out to friends, family, and neighbors was a homemade multi-grain baking mix.  If you have a health food store near you that sells grains in bulk, that would be where I would go to pick up the flours, otherwise store remaining flour in the freezer to prevent it from going rancid.  Below, I’ve included the baking mix recipe, the two recipes using the mix that we gave out, and then a list of fun add-ins and toppings.  We packaged the gifts in a paper bag with plastic bag liner to keep it fresh .  Attached to the bag, we printed out the recipes and the toppings and add-in list on 4×6 index cards, decorated with a picture of our little guy chowing down on the entire  plate of pancakes that he had just yoinked from the center of the table.

Multi-grain Baking Mix

This homemade baking mix is healthier than the store-bought variety–no trans fats or preservatives.  It will yield yummy whole grain muffins or fluffy pancakes that are easy for adults and kids to make!  Use as you would Bisquick–however, if you are going to make something that requires fat, like biscuits, you will need to add that in separately. And while the mix is good plain, feel free to experiment with some of our suggested fun pancake additions or toppings ideas.  Enjoy!

4 c. white flour
2 c. wheat
2 c. oat flour or a multi-grain flour (or another cup of wheat)
1 1/3 nonfat dry milk or buttermilk
1/4 c. raw sugar
1 tbsp. salt
1/3 c. baking powder
1 tbsp. baking soda (check expiration date first)
if desired, decrease flour by 1/2 c. and add 1/2 c. ground flax meal

In a large bowl, mix all ingredients thoroughly.  Store in an airtight container and use often with directions below.

Pancakes

Makes about 12 medium-sized pancakes

2 c. Multi-grain Baking Mix
1 c. water, soy milk, or milk
2 tbsp. canola oil
2 eggs, beaten
1 tbsp. sugar (helps pancakes caramelize)

1.  Put all ingredients in a bowl.
2.  Stir just enough to moisten dry ingredients.
3.  Preheat skillet or griddle on medium-high heat.  The skillet is ready when drops of water “dance” on the dry surface.  Add a teaspoon of oil or butter to pan.  For each pancake, pour ¼ c. of batter onto hot skillet.
4.  Cook slowly until the surface is covered with bubbles and outside rim is browned.  Turn and cook until second side is lightly browned.

Muffins

Makes 12 muffins

2 c. Multi-grain Baking Mix
½ c. sugar
1 egg
¼ c. canola oil
2/3 c. water

1.  Preheat oven to 400°F.
2.  Grease 12-cup muffin pan.
3.  Mix the Baking Mix and sugar in a bowl.
4.  Beat egg with a fork.
5.  Add egg, oil, and water to dry ingredients.  Stir just until all ingredients are wet.
6.  Spoon into the prepared muffin pan.
7.  Bake 15 minutes or until lightly browned and toothpick comes out clean.

Fun Mix and Match Additions:

• Any kind of berries, blueberries, strawberries, raspberries
• Apples, diced
• Peaches, diced
• Bananas, diced
• Granola
• Pumpkin puree
• Orange or lemon zest
• Cinnamon
• Applesauce
• Chocolate Chips
• Old Fashioned Rolled Oats
• Any kind of chopped nuts, walnuts, hazelnuts, almonds
• Dried chopped fruit, apricots, pears, raisins, craisins, and so on
• Cottage cheese

Fun toppings or spreads:

• Sour cream and brown sugar
• Cinnamon and sugar
• Reduced mixture of orange or apple juice and m aple syrup
• Berries, apples, or peaches, cooked with a little water and a few teaspoons of sugar
• Jam
• Flavored cream cheese
• Honey
• Applesauce
• Peanut butter (thinned with apple juice, if desired)
• Cream cheese and fruit
• Whipped cream and fruit
• Nutella
• Cooked fruit, such as apples or bananas, with brown sugar and butter

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