I suffer from brunch envy. Remember pancakes and muffins? Well they are back on the menu thanks to Elizabeth Stein, proprietress of Purely Elizabeth. These gourmet-baking mixes are all natural with organic ingredients free of sugar, dairy, wheat and gluten. In September of 2009, Purely Elizabeth was launched. You’ve got to appreciate a woman doing it for herself! All mixes contain nutritious whole grains and superfoods like hemp, flax and chia seeds.
Elizabeth is a graduate of the Institute for Integrative Nutrition (IIN) and certified holistic nutrition counselor. Her inspiration came while attending IIN, “After hearing Mark Hyman speak at Integrative Nutrition, I was blown away by this thing called ‘gluten’. It was amazing to hear how people could be healed from SO many problems in the body simply by eliminating this food group. So, I started experimenting with a gluten free diet and found that I felt much better without it in my life. The majority of my clients did as well.”
Purely Elizabeth products include three different muffins mixes including Ultimate Cacao, Blueberry Maple, Apple Spice as well as a Perfect Pancake mix. A muffin made exclusively from rice flour is really dry and tasteless. What makes these products tastier than other gluten free mixes is the blending of flours from millet, coconuts, almonds, non-GMO corn, teff, and buckwheat. Elizabeth had this to say, “The majority of the mixes on the market were nutritionally void, processed and filled with refined sugar. So I started experimenting. I remember staring at all the flours at Whole Foods not knowing where to begin. I ended up making these delicious blueberry muffins for a local triathlon expo. I had a booth there for my health counseling practice and knew I needed free food in order to attract people. There was no other intention other then that! But I had amazing feedback. People wanted to know where they could buy the products and when they would be on the market. That was my first indication that maybe I was on to something.”
Purely Elizabeth Perfect Pancakes
This perfect pancake mix blends 5 whole grain flours with 3 superfood seeds and packs 5g of fiber and 4g of protein! I sometimes use a pancake in place of a tortilla if I don’t have allergy free tortillas on hand, you can insert meat or scrambled eggs to make a breakfast burrito. Hello healthy Sunday brunch!
You’ll need: 1 egg, 1 1/4 cup almond milk, 2 TBS agave nectar, 3 TBS olive oil
Creative substitutions: Instead of 1 egg I used the combination of 1 TBS ground flax seed and 3 TBS of water for an egg-like consistency. In the place of agave I used 1.5 tsp of stevia. I also made a batch with 2 TBS of carob powder for a chocolaty version of this pancake; 1/4 cup of raw cacao can be used as well.
Other options include adding 1 cup of berries or 1 sliced banana
Baking directions: Gently stir egg, milk, agave nectar, olive oil and 1 cup of pancake mix into a bowl. Heat a non-stick skillet over medium heat and lightly coat surface with olive oil. Spoon 1/4 cup of mixture onto skillet. Cook until pancake begins to bubble, ~2 minutes.
Makes 2 batches of 12 pancakes.
Ultimate Cacao Muffins
These could also be called “superfood” muffins. Sometimes baked carbs in the morning can make me feel like going back to bed. Luckily these provide enough punch to keep me energized. If you miss the digestive effects of bran muffins these will also do the trick.
You’ll need: 1/2 cup applesauce, 1/2 cup olive oil, 3/4 cup agave nectar, 1/4 cup almond milk, 1 tsp vanilla
Creative substitutions: non-vegans can substitute 1 egg instead of 1/2 cup applesauce
I experimented with 1 TBS of stevia replacing both the applesauce and agave nectar, I also add 2 TBS of carob powder for extra sweetness and used 3/4 cup almond milk instead of just the 1/4 cup of almond milk and my muffins were delish. I froze half of them with the mindset that I would save them to eat in a week or two (muffins will last in the freezer for 6 months). I ended up defrosting them and eating them all because I couldn’t help myself.
Baking directions: Heat oven to 375 degrees. Mix wet ingredients in a bowl. Pour in dry mix and gently stir (but don’t over mix). Spoon batter into lightly greased muffin cups. Bake for 18-22 minutes.
Makes ~24 mini muffins
Also please note that all products are manufactured in a facility that uses tree nuts and soy. Mixes can be purchased from their website. If you join their fan club you will receive their latest health tips, yummy and healthy recipes, secret fan club discounts, monthly contests and giveaways and when you sign up you can instantly download their Free Report: Our Favorite Healthy Gluten-Free Recipes.