|
Blender Batter Coffee Cake |
| ASSEMBLE INGREDIENTS & EQUIPMENT |
|
| Place in blender; blend on highest speed 1 - 3 minutes; cover and let stand 12 to 24 hours (recommended optional), or 7 hours or overnight with brown rice: |
|
| Add buttermilk or alternative |
|
| Add olive oil or melted butter |
|
|
| Add honey |
|
| Add whole grain |
|
|
| Blend one to three minutes on highest speed |
|
|
If
you do the 2 stage process, one minute initial blending is long enough
because as the batter stands, the grain will soften for easy completion of
blending in the second stage. TWO STAGE PROCESS |
|
| Cover and let stand 12 to 24 hours (optional, but recommended) |
|
Preheat oven to
325°
|
|
| Add eggs |
|
|
| Reblend until smooth |
|
|
TOPPING
Assemble Ingredients |
|
| Blend together |
|
| 2 tablespoons melted butter |
|
| 2 tablespoons Succanat or crystaline fructose |
|
| 1/2 cup uncooked rolled oats |
|
| 1/2 cup almonds, chopped, slivered, or sliced |
|
| Blend with fork until crumbly and set aside |
|
|
 |
| Grease or spray with non-stick cooking spray |
| COMBINE, ADD ALL AT ONCE TO LIQUID INGREDIENTS IN BLENDER AND BLEND IN THOROUGHLY BUT BRIEFLY: |
 |
| 1/2 teaspoon salt |
 |
 |
| 1 Teaspoon baking soda |
 |
| 1 teaspoon baking powder |
 |
| 2 teaspoons cinnamon |
 |
| 1/4 teaspoon ginger |
 |
|
|
POUR BATTER INTO BAKING PAN. TOP WITH ALMOND TOPPING. PRESS TOPPING SLIGHTLY INTO BATTER WITH A FORK. |
|
|
|
|
STEP #6 BAKE AT 325° F (165° C) ABOUT 30-40 MINUTES UNTIL KNIFE OR TOOTHPICK COMES CLEAN OUT OF THE CENTER. |
|
|
|
|
Enjoy! SueGreggCookbooksAn Educational Website Graphics,
Photos, Content ©2000-2010 |
