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It’s not easy to mess up a boxed dessert recipe, but somehow, I manage. Usually, when I want something sweet, I stick to buying premade cakes and pastries. The times when I’ve felt adventurous and opted to bake my own fudge brownies or Funfetti cake, the results have always been less than optimal. And make no mistake, it’s not like I baked them from scratch. Instead, I used basic mixes from the supermarket (think: Betty Crocker) and followed the written instructions. Still, my desserts would always come out dry, flat, and looking nothing like the pretty, fluffy creations pictured on the box. So, I don’t need to be someone who bakes, I thought. After all, what’s wrong with the store-bought stuff? Then, I got a chance to try a couple of the baking mixes from Stellar Eats.
I’ll be honest, I wasn’t very optimistic going into the process. In my experience, desserts that are grain-, gluten-, and dairy-free aren’t always the tastiest. And the ones from Stellar Eats are all of the above — not to mention paleo-friendly! But, after trying their fudge brownie and coffee cake mixes, I’m happy to report that I was more than pleasantly surprised by the results.
What are the Stellar Eats grain-free mixes?
Stellar Eats currently has 10 different baking mixes, all of them sweet, save for their pizza dough mix. As a result, you have a wide range of sweet treats to choose from, including chocolate chip cookies, banana bread, carrot cake, and more. But what sets these mixes apart from others is that they’re all made with very few ingredients (between just five and eight). What’s more, the lists include things like almond flour, vegan chocolate, date or coconut sugar, and cocoa butter — in other words, you don’t get any of the refined or artificial additives that you might get in popular store-bought baking mixes. Based on this information, it’s easy to see why Stellar Eats products are so convenient for people with food sensitivities.
Why I Love the Stellar Eats Grain-Free Mixes
As I mentioned, I’ve tried two of the Stellar Eats mixes, and both times, I prepared them pretty haphazardly. The brownie mix was especially quick and easy, as it only calls for two additional ingredients and lists just seven steps. I mixed everything together in a round pan, which took roughly five minutes, and baked it. To my amazement, the brownies came out of the oven looking fluffy and tasting moist, sweet, and definitely fudgy. But my favorite was the coffee cake. My biggest gripe with gluten-free desserts is that they’re often dry and crumbly, but if you had told me this cake was gluten-free, I wouldn’t have believed you. The only crumbly thing about it was the streusel bits that I sprinkled over top, but the inside was warm and soft and delicious. Once I started eating the cake, I found it hard to stop.
In short, I wasn’t expecting these mixes to be easier to prepare than the grocery store mixes I’d tried in the past, nor did I anticipate them tasting much better. But this was one instance of false expectations that I gladly welcomed.
Nikol Slatinska
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