Legit Donut Holes

Welp, my work is done here. I have been pretty excited about some of the other creations Legit Bread mixes can make but THIS takes the cake. Err donut. You get the point. Donut Holes that are so easy and better than any gluten free donut I've ever tried. So that's something!

You'll Need:

  • 1 bag Legit Pancake Mix
  • 2 cups oil, avocado, coconut or light olive oil work well
  • 1 cup dairy free chocolate chips
  • 1 cup coconut butter
  1. Preheat your oil over medium/high heat in a medium sized stock pot. You'll want the oil to be around 2 inches deep. 
  2. Mix the pancake mix as the packaging suggests while the oil heats. 
  3. Now take a cookie scoop and scoop around 1 tablespoon of batter, carefully dropping it into the hot oil.
  4. If needed, turn the donut hole over as it cooks if the top is not submerged in the oil. You can use a mesh skimmer for this. Once the donut hole is golden brown, remove with the skimmer and place on a towel lined plate. Repeat with the remaining batter.
  5. Now melt the chocolate chips and coconut butter together either using a microwave or double boiler method. 
  6. Dip your donut holes one by one into the chocolate and place them on a cooling rack to solidify the chocolate. Once all of them have been dunked in the chocolate, place the finished donut holes into the fridge to speed up the process.  Serve once the chocolate is fully cooled and solidified. 
  7. Sprinkle with powdered sugar, sprinkles or your preference of topping. 

 

 

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Gingerbread Legit Bagels

Tis the season for all things warming and spiced just right. These bagels are made with molasses and winter spices for a gingerbread bagel that's hard to pass up! And as always, Legit Bagel mix has no grain, gluten, dairy, or nuts and does not require eggs either! 

For this recipe, you'll need one bag of Legit Bagel Mix and a few extras including:

  • 1/2 cup water plus 3 more tablespoons
  • 1/4 cup molasses
  • 1/4 cup maple syrup
  • 1 packet fast acting yeast
  • 2 tablespoons ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves
  • 2 teaspoons ground ginger
  1. Preheat the oven to 425 and bring 8 cups of water to boil
  2. Warm the water, molasses and maple syrup until it reads around 100F degrees and then mix your yeast in, letting it rest for around 5-8 minutes or until it foams and "blooms"
  3. If your yeast does not bloom, toss the mixture and start again, the water may have been too hot/cold or the yeast may have been dead
  4. While your yeast blooms, add the remaining spices into a mixing bowl with your dried Legit Bagel mix. Stir to combine and then pour in the yeast mixture once it's bloomed. 
  5. Now finish combining by hand and shape your bagels as indicated on the packaging then drop them into the boiling water and allow them to boil until they float
  6. Once they've floated for a few minutes, remove them with a slotted spoon and transfer them to a parchment lined baking sheet
  7. Bake for 20-25 minutes, then remove and allow to cool. Slice after 30 minutes and toast. Serve with your favorite bagel fixings

 

 

 

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Legit Pumpkin Muffins (or Pancakes)

It's pumpkin everything season so I've pulled together this adaptation from the Legit Pancake Mix to bake up as either Pumpkin Muffins or Pumpkin Pancakes, depending on your preference. 

  • 1 bag Legit Pancake Mix (plus ingredients called for in the directions)
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/3 cup coconut sugar
  • 1/3 cup 100% maple syrup
  1. Preheat oven to 350
  2. Combine all ingredients and blend using a vertical blender or immersion blender. Make sure to include the ingredients called for on the back of the Pancake Mix as well 
  3. Spoon batter into a greased muffin tin and bake for around 30 minutes or until an inserted toothpick comes out clean
  4. If making pancakes, follow the above mixing directions then continue by following the directions on the back of your Pancake Mix bag

 

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Paleo Panzanella Bread Salad

I'll be honest with y'all. When I got a request for bread salad I had two thoughts: 

  1. What the *beep* is bread salad?
  2. I now need bread salad.

After sleuthing around a little bit, I discovered that I do in fact need bread salad, also known as Panzanella, and that I'm guessing you might also. I paired it with another new recipe for Green Goodness Chicken and it was the perfect match! Lots of veggies, good protein, and some healthy fats of course. This one was a big hit at our house and I hope you'll love it just as much!

  • If you are a using a loaf of Legit Bread which is already baked, just cube and then toast as follows. If you are baking a loaf, you'll want to follow the directions on the mix bag and then allow it to cool slightly before cubing.
  • Preheat oven to 200F
  • Once cubed, place the bread on a baking sheet and bake for 30 minutes or until the bread is slightly crisped 
  • While the bread bakes, you can combine the remaining ingredients and toss them with the oil, salt, and pepper
  • Next remove the bread from the oven and allow to cool for just a moment before tossing it into the salad mixture
  • Serve as a side or as a main course during warm months
Paleo Panzanella Bread Salad

LEGIT BREAD PUDDING

Bread pudding is one holiday tradition that everyone deserves to indulge in - now everyone can! 

This uses a combination of popular bread pudding recipes and can be tweaked to suit your individual tastes! Add raisins, omit nuts, or add brandy to the sauce to make it your own!

  • 2 cups organic sugar, coconut palm sugar, or maple sugar divided
  • 5 large eggs, beaten 
  • 2 cups dairy free milk
  • 4 teaspoons vanilla extract, divided
  • 1 loaf cubed LEGIT BREAD (made from recipe, mix, or ready to eat loaf) -  you can also bake from mix in muffin tins and shorten bake time to 20 minutes
  • 1 cup organic turbinado sugar or coconut sugar (large crystallized sugar works well)
  • 1/2 cup ghee or coconut oil, melted, plus 1/4 cup softened
  • 1 cup chopped pecans
  • 1 egg, beaten, for the sauce

Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan. 

Mix together 1 cup organic, coconut, or maple sugar, 5 eggs and dairy free milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes. 

In another bowl, mix and crumble together 1 cup turbinado sugar, 1/4 cup softened ghee and pecans. 

Pour bread mixture into prepared pan. Sprinkle pecan and sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. 

For the sauce:

Mix together 1 cup granulated sugar, 1/2 cup melted ghee, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Drizzle to taste over each individual serving of bread pudding. Serve warm or cold.

 

LEGIT GINGERBREAD

Most gingerbread recipes are made with oodles of sugar and refined bleached flour. Not this one!

You'll need:

-1 bag of Legit Bread Mix (and the additional ingredients called for on the bag)
-1/2 cup molasses
-1/4 cup coconut sugar
-1 teaspoon allspice
-2 tablespoons ground cinnamon
-1 teaspoon ground cloves
-2 teaspoons ground ginger

Preheat the oven to 350. Follow the directions on the packaging, incorporating the additional gingerbread ingredients into the wet mixture (before adding the packaged mix). Pour the batter into a greased baking pan (I used a 9x9) and bake it for 35-40 minutes, checking doneness before ending cook time. Slice and serve warm topped with organic powdered sugar, a blend of tapioca starch with coconut sugar or coconut whipped cream.

CINNAMON "ROLL" BAKE

Legit Bread is definitely more than just a loaf! Here's a recipe for a deliciously sweet Cinnamon "Roll" Bake for special mornings!

You'll need:
-1 packet Legit Bread Mix (plus ingredients called for on the mix)
-1/2 cup melted ghee or butter (vegan butter works too as will coconut oil)
-3/4 cup coconut sugar + 3 tbsp divided
-2 tablespoons ground cinnamon
-3 tablespoons full fat coconut milk
-3/4-1 cup corn-free organic powdered sugar (you can also grind coconut sugar if you don't mind the brown color for your icing)
-1/4 teaspoon pure vanilla extract

Preheat oven to 350. Combine the melted ghee, 3/4 cup coconut sugar, and cinnamon in a small bowl until incorporated. Mix the Legit Bread mix and ingredients called for on the packaging in a blender as recommended plus add the 3 tablespoons coconut sugar to the blend. Next grease a baking dish approximately 8x8. Pour 1/4 the bread batter into the dish and wait a minute for it to thicken a bit. Drizzle half the cinnamon mixture onto the bread batter. Spoon or pour the remaining bread batter and drizzle the remaining cinnamon mixture. Bake for approximately 40 minutes, making sure the center is cooked through. Some of the cinnamon drizzle may settle at the bottom of the pan, this is ok and still tastes delicious. Once the Cinnamon "Roll" Bake is cooked through, remove it from the oven and let it cool. Slice into 9 pieces. Now mix the coconut milk, powdered sugar, and vanilla together in a bowl and stir. If you have lumps you can use a blender to smooth it out. Drizzle the icing over the top of your Cinnamon "Roll" Bake and serve!