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Product Description
Enjoy fresh whole grain waffles and pancakes without an expensive grain mill. Recipes so versatile that you can choose from buckwheat, barley, corn, oats, millet, rice, rye, kamut grain, spelt, and varieties of wheat.
Plastic Comb: 312 pages
Publisher: Eating Better Cookbooks; Rev edition (March 1995)
Language: English
ISBN-10: 1878272063
ISBN-13: 978-1878272065
This breakfast favorite was converted from the Los Angeles Times award-winning "Cafe Beaujolais' Buttermilk-Cinnamon Coffecake." Fat was reduced from 45% (of total calories) to 24%, calories dropped 44%, and sugar fell 36% while fiber increased. Whole grain coffee cakes are easy to make in the blender. To make this recipe by hand without a blender use 2 cups whole grain flour. This recipe is very successful with gluten-free brown rice!
This whole grain blender batter recipe is so light and tender that even those accustomed to the fluffy white stuff will be pleased.
AMOUNT: 11.5" x 8" Pan
Bake: 325°F - 30 to 40 minutes
1. Place in blender; blend on high speed 3 minutes:
2. Meanwhile, blend topping with a fork until crumbly; set aside:
3. Cover blender; let stand at room temperature for several hours for improved nutrition. More on the two stage process...
4. Just before baking, add and reblend on highest speed for 1-3 minutes or until smooth:
5. Blend in thoroughly, but briefly, "sifting" these through a small strainer (assist with rubber spatula, if needed):
6. Pour batter into greased baking pan. Distribute topping evenly over top with fingers, pressing it slightly into batter with a fork.
7. Bake at 325°F about 30-40 minutes until knife comes clean out of the center.
Plastic Comb: 312 pages
Publisher: Eating Better Cookbooks; Rev edition (March 1995)
Language: English
ISBN-10: 1878272063
ISBN-13: 978-1878272065
Sample Recipe: Almond Crunch Coffee Cake
This breakfast favorite was converted from the Los Angeles Times award-winning "Cafe Beaujolais' Buttermilk-Cinnamon Coffecake." Fat was reduced from 45% (of total calories) to 24%, calories dropped 44%, and sugar fell 36% while fiber increased. Whole grain coffee cakes are easy to make in the blender. To make this recipe by hand without a blender use 2 cups whole grain flour. This recipe is very successful with gluten-free brown rice! This whole grain blender batter recipe is so light and tender that even those accustomed to the fluffy white stuff will be pleased.
AMOUNT: 11.5" x 8" Pan
Bake: 325°F - 30 to 40 minutes
1. Place in blender; blend on high speed 3 minutes:
- 1 cup buttermilk or nonfat yogurt
- 1/4 cup olive oil
- 3/4 cup honey
- 1 1/3 cups whole wheat pastry grain (not flour) or 1 1/2 cups Kamut® grain, spelt grain, brown rice or 1 1/4 cups barley grain
2. Meanwhile, blend topping with a fork until crumbly; set aside:
- 2 tablespoons melted butter (unsalted preferred)
- 2 tablespoons Sucanat or crystalline fructose
- 1/2 cup uncooked rolled oats
- 1/2 cup sliced or chopped almonds (presoaked for easier digestion)
3. Cover blender; let stand at room temperature for several hours for improved nutrition. More on the two stage process...
4. Just before baking, add and reblend on highest speed for 1-3 minutes or until smooth:
- 2 eggs
5. Blend in thoroughly, but briefly, "sifting" these through a small strainer (assist with rubber spatula, if needed):
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
6. Pour batter into greased baking pan. Distribute topping evenly over top with fingers, pressing it slightly into batter with a fork.
7. Bake at 325°F about 30-40 minutes until knife comes clean out of the center.
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