OH, Forks!™ Dry Goods Mixes, Tips & Info
OH, Forks!™ Dry Goods Mixes, Tips & Info
We are so excited at the wonderful response we have had over the years with our Dry Goods mixes! This page is designed for those who have these sample mixes, have ordered these mixes, or are curious about them. Here you’ll find the back-of-the-package directions, tips, and nutrition information about each.
OH, Forks!™ Italian Flatbread (Paleo, gluten free, dairy free/Vegan)
Needed Ingredients: 2 eggs beaten (OR your favorite vegan egg substitute–Just Egg or flax works well!), set aside; 1 cup coconut milk; ½ cup coconut oil, melted
Simple Directions
#1- In small saucepan, heat coconut oil and milk together until just combined.
#2- In larger mixing bowl, combine contents of bag with the milk and oil mixture.
#3- Mix until dough ball in formed. Refrigerate for 15 minutes to chill.
#4- Remove from fridge, and mix in beaten eggs or vegan egg substitute.
#5- On parchment lined baking sheets, spread the “dough” out as you wish on the pan, in whatever shape you desire.
#6- Bake in oven at 400 degrees for 14 to 16 minutes, or until desired level of golden brownness is achieved. Flip over to brown both sides. Top immediately and serve, or cool completely and wrap in plastic wrap in the fridge for up to 3 days.
Tips: After the “eggs” are added, the “dough” takes on a thicker, custard-like consistency. That’s totally normal, and how it should be! You won’t roll out this dough with a rolling pin, but instead spread it around to the shape you desire with your spatula. Remember, this is a paleo crust, and the only “flour” it contains is coconut flour—which is very different from regular baking flours.
OH, Forks!™ Chocolate Cake Mix (gluten free, dairy free, vegan)
Needed Ingredients: 2 eggs, or egg substitute, 1 cup almond milk, ½ cup coconut oil or vegetable oil, 2 teaspoons vanilla extract, ¾-1 cup boiling water
Simple Directions
#1- Preheat oven to 350 degrees. Best in 2- 9×9 pans; 2- 8×8 pans; 1- 9×13 pan; or 24 cupcakes with liners turned down to 340 degrees.
#2- In large bowl, mix contents of package and make well in center for wet ingredients.
#3- In well, add eggs, almond milk, oil, and vanilla extract. Beat for two minutes.
#4- Stir in boiling water. Once mixed, pour into greased baking pans, or lined cupcake pan.
#5- Bake in oven for 24-30 minutes for 2 9x9s and 8x8s; 9×13 and cupcakes should be between 18 and 22 minutes; paying attention to the crust as to not over-bake. Ovens vary!
Tips: You can easily make this DF/V by using coconut oil as substitute. Adding the boiling water to this mix does make it look thin, as that is normal! Our gluten free flour mix is different than “normal gluten flours” you would usually use in baking. These flours need the extra liquids to properly cook and fluff your desserts!
*This mix contains date sugar.
OH, Forks!™ White Cake Mix (gluten free)
Needed Ingredients: 10 T Ghee or butter, 1 ½ cups coconut sugar or granulated sugar, 2 teaspoons vanilla extract, 4 egg whites plus 1 whole egg (OR use your favorite vegan egg substitute), room temperature, 1 1/3 cups almond milk or your favorite “milk” (does not require dairy).
Simple Directions
#1- In large bowl, sift contents of bag and set aside.
#2- In large bowl, or mixer with stand, beat ghee/butter, sugar, and vanilla extract.
#3- Slowly stir in “eggs” and “milk” until thoroughly combined.
#4- Mix in dry ingredients slowly, ensuring no clumps remain.
#5- Pour mixture into greased baking pans at bake at 350 degrees for 20-24 minutes. Best in 2- 9×9 pans; 2- 8x8s, 1- 9×13; or 24 lined cupcakes.
Tips: Make sure to measure properly on wet ingredients! Adding too little liquid is often a common mistake in gluten free and paleo baking. If making cupcakes, turn down the oven temperature to 340 degrees.