BAKING MIX RECIPES, for times such as these



                Can also be cooked  on


                Kitty's original 1918 Ration Scones

                from the archives of the People’s Friend magazine, from their “Kitty’s Kitchen Club” page, where recipes were shared with British readers during the first world war.

                "Take 5 oz flour, 2 oz lard, 2 oz dates, 1 teaspoonful baking powder, 1 egg, and a little milk. Rub the lard into the flour, add the baking powder and chop the dates. Add the egg, well beaten and a little milk. Mix all together thoroughly and bake".



                  Rub the lard into the pancake mix, then add the chopped the dates.  Add the egg, well beaten and a little milk. Mix all together thoroughly and bake in a preheated 400 deg oven  for 12 to 15 minutes until golden. Serve warm.


                  Italian Flatbread


                  • 2 cups Organic Einkorn Pancake & Baking Mix

                  • 1/2 cup hot water  

                  • 2 tablespoons butter, melted  or olive oil

                  • 1/4 cup shredded Cheddar cheese         

                  • 1/4 cup shredded Monterey Jack cheese  

                  • 1/4 cup grated Parmesan cheese   

                  • 2 teaspoons parsley flakes

                  • 1/2 teaspoon Italian seasoning


                  Heat oven to 450°F. Blend Pancake mix and hot water until stiff dough forms. Let stand 10 minutes.

                  Turn dough onto surface generously dusted with flour and dust with more flour. Shape into ball; knead just until it comes together.

                  Pat dough into 11-inch square on ungreased cookie sheet. Spread butter over dough. Mix remaining ingredients; sprinkle over dough.

                  Bake 10 to 12 minutes or until edges are light golden brown. Serve warm.




                  For seeded crackers

                  • 1 teaspoon poppy seed

                  • 2 teaspoons sesame seed

                  • 1/4 teaspoon ground pepper

                  For rosemary crackers

                  • 2 teaspoons finely chopped fresh rosemary leaves

                  • 1 tablespoon extra-virgin olive oil, for brushing

                  • Coarse sea salt, for sprinkling

                  For Parmesan-oregano crackers

                  • 1/4 cup finely grated fresh Parmesan cheese

                  • 1 teaspoon dried oregano leaves


                  Heat oven to 350°F. Line cookie sheet with parchment paper or silicone baking mat.

                  Cut butter into small cubes. In medium bowl, rub butter into pancake mix until about the size of peppercorns.

                  For seeded crackers, stir in poppy seed, sesame seed and pepper.

                  For rosemary crackers, stir in rosemary.

                  For Parmesan-oregano crackers, stir in Parmesan cheese and oregano.

                  Pour in 3 tablespoons of the buttermilk, and stir with fork. Add more buttermilk, a tablespoon at a time, until the dough just holds together.

                  On work surface dusted with flour, roll out dough to about 1/16 inch. Cut crackers out of the dough, about 5 inches long by 1 inch wide. Place on cookie sheet.  If making rosemary crackers, brush with olive oil, and sprinkle with coarse sea salt.

                  Bake 25 to 30 minutes or until crackers are brown. Remove to cooling rack to cool before serving.


                  Old-Fashioned Granny Loaf (totally egg and fat-free)


                  • 8 ozs Organic Einkorn Pancake & Baking Mix

                  • 2oz chopped walnuts

                  • 3 oz dried mixed fruit and peel

                  • 1 tsp ground mixed spice (optional)

                  • 2 tablespoons honey (warmed)

                  • 5 oz milk

                  • brown sugar for sprinkling top of cake


                  Heat oven to 350F. Grease a 6" inch (15 cm) cake tin or 1 lb loaf tin, or line with paper case.

                  Put all the dry ingredients into a mixing bowl (including mixed spice if using, walnuts and mixed fruit), but not the brown sugar.

                  Beat to a stiff mixture with the honey and milk, adding a tablespoon of extra milkat a time if the mixture is too dry. 

                  Pour or spoon the cake mixture into the prepared cake tin or loaf tin, sprinkle the brown sugar over the top and bake for 45 minutes, or until well risen and golden brown.

                  Serve warm, sliced and spread with butter. Also nice toasted the next day.