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SALE!! Sue Gregg's "Breakfasts... with Blender Batter Baking & Allergy Alternatives" Cookbook

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Quick Overview

Breakfasts... with Blender Batter Baking & Allergy Alternatives presents incredibly easy whole grain blender batters for light 'n' tender waffles & pancakes, coffee cakes, muffins, and crepes. Recipes for kamut and spelt, allergy alternative grains. Cinnamon rolls, banana smoothie, cereals, egg variations, fruit dishes, toppings. Alternatives for dairy and egg allergies. Ideas for teaching children. Some recipes so filling you will serve them for dinner. Index, 316 pages. THIS IS A MUST-HAVE BOOK FOR WHOLE GRAIN BREAKFASTS. Book is worth its weight in gold.

Sue Gregg's "Breakfasts" Cookbook

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  • Sue Gregg's "Breakfasts" Cookbook


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

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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