Wednesday, April 19, 2017

Gluten-free Raspberry Walnut Muffins

        Preheat oven to 350º
  • 2 Tablespoons sugar 
  • 1 1/2 cup berries (raspberry, strawberry, blueberry)
Mix sugar with berries
  • 1 1/2 cup Arnel’s Originals All Purpose Flour (& Pie Crust Mix)
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • Dash of cinnamon
Mix dry ingredients together in a small bowl 

  • 1 ripe babana
  • 2 large eggs
  • 1/4 cup oil
  • Zest from 1 lemon
  • 1/2 cup sugar
Mix together in a large bowl and then add the dry ingredients

        Gently fold in the sugared berries into the muffin batter

  • 1 cup walnuts (optional)
Gently stir in walnuts if desired

Sunday, March 26, 2017

Gluten-free Apple Spice Cake

Gluten-free Apple Spice CakeMix Arnel’s Originals Make-a-Cake, Your Way Mix according to package directions.
  • 4 teaspoons of cinnamon
  • 1/2 teaspoon cloves
  • 1 cup of chopped up apples
  • 16 oz Arnel’s Originals Make-a-Cake, Your Way Mix

Sunday, March 5, 2017

Gluten-free Quiche

Quiche crust
  • 1 cup of Arnel's Originals All Purpose Flour and Pie Crust Mix
  • 1/4 cup softened butter (salted) or healthy margarine, or coconut oil (add 1/4 teaspoon sea salt)
  • Combine with a fork so the mixture is crumbly
  • 1/2 large egg slightly beaten
  • Add egg to crumbly mixture. It should now hold together. If it doesn't, add 1 Tablespoon water

Quiche filling
  • Spinach
  • Roasted red bell peppers
  • Onions
  • Olives
  • Eggs
  • Dairy-free milk
  • Vegan cheese

Baking directions
  • Lay all solid ingredients in the raw quiche crust
  • Mix eggs and milk together and pour over the solid ingredients
  • Bake at 425º for 15 minutes and at 350º for the last 30 minutes or so

Sunday, January 29, 2017

Gluten-free Pumpkin Seed Bagels

Gluten-free pumpkin seed bagels: Mix Arnel’s Originals Buckwheat Bread Mix according to package directions.

Sunday, October 23, 2016

Gluten-free Challahs Recipe

Gluten Free Challah: Mix Arnel’s Originals Buckwheat Bread Mix according to package directions.
  • Choose a round baking dish (cake pan, pie tin, pyrex bowl) and spread dough evenly.
  • Mix 1 egg yolk with 1 teaspoon of water and gently coat the top of the dough with the egg wash.
  • With a small juice glass or round rimmed object, make circular indentations on the top of dough.
  • Let it rise in a warm place (110º) until doubled in size (approx 30 to 45 min).
  • Bake in a 350º oven for 30 to 35 minutes (time varies depending on the baking dish used).

Sunday, August 7, 2016

Easy 30 minute Focaccia Bread - (Gluten-free)

Craving Focaccia Bread or an amazing gluten free pizza crust? Easy peasy with Arnel’s Originals Buckwheat Bread mix. 

For Focaccia bread, mix as directed, scoop the dough onto a greased pizza stone, spread the dough thin, let it rise, sprinkle with olive oil herbs and garlic, bake it for 20 minutes on 350º, flip it over and bake for another 5 to 10 minutes. Gluten free heaven. 

For Pizza, after baking it for 20 minutes, flip to over and top with you favorite sauce and toppings. Bake for 10 more minutes for a perfect pizza. 

Sunday, May 22, 2016


(made with our Make-a-Cake Mix sold at Lassens, Mother's Market, and Von's Pavilion Stores throughout So Cal, our website,,,

The outside is crunchy, the slightly sweet dough holds together nicely, and the texture satisfying to bite into. When you pick one up between your fingers, it is squeezable.
• 1 1/4 cup of Arnel’s Originals Make-a-Cake Mix
• 1/2 cup sugar
• 1/4 cup Earth Balance Margarine (or coconut oil with 1/4 teaspoon sea salt)
• 1/3 cup Buttermilk (mix milk of your choice + 1/2 teaspoon apple cider vinegar and set aside)
• 2 eggs

• 1 teaspoon vanilla
• oil - for frying
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
(for coating the finished doughnut hole)
Measure 1/14 cup of Arnel’s Originals Make-a-Cake Mix in a bowl and set it aside
In a separate bowl, beat the next 4 ingredients.
Add the cake flour and beat again.
Fill a small pot with 2” of cooking oil.
When the oil is hot, drop scoopfuls of dough into the hot oil (I used a #70 pastry scoop)
Within 5 minutes, each doughnut hole is browned on both sides and fully cooked
Remove doughnut hole with a toothpick and drain in a paper towel.
While still warm, roll in sugar/cinnamon