Details
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:
Sample Recipe: Almond Crunch Coffee Cake

- 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 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)
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger