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Blender Batter Coffee Cake 
From
More Than Breakfasts . . . .
with
Blender Batter Baking and Allergy Alternatives
This
recipe is found on page 233 of Breakfasts.
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ASSEMBLE INGREDIENTS &
EQUIPMENT
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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:
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Add
buttermilk or alternative
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Add
olive oil or melted butter
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Add
honey
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Add
whole grain
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Blend
one to three minutes on highest speed
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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
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Cover
and let stand 12 to 24 hours (optional, but recommended)
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Preheat oven to
325°
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Add eggs
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Reblend until smooth
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TOPPING
Assemble
Ingredients
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Blend together
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2 tablespoons melted
butter
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2 tablespoons
Succanat or crystaline fructose
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1/2
cup uncooked rolled oats
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1/2
cup almonds, chopped, slivered, or sliced
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Blend with fork until crumbly
and set aside
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Preheat oven to 325
degrees
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| Grease
or spray with non-stick cooking spray
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| COMBINE, ADD ALL AT ONCE
TO LIQUID INGREDIENTS IN BLENDER AND BLEND IN THOROUGHLY BUT BRIEFLY: |
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| 1/2
teaspoon salt |
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| 1
Teaspoon baking soda
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| 1
teaspoon baking powder
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| 2
teaspoons cinnamon
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| 1/4
teaspoon ginger
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POUR BATTER INTO
BAKING PAN. TOP WITH ALMOND TOPPING. PRESS TOPPING SLIGHTLY INTO BATTER
WITH A FORK. |
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STEP #6 BAKE AT 325° F (165° C) ABOUT 30-40 MINUTES UNTIL
KNIFE OR TOOTHPICK COMES CLEAN OUT OF THE CENTER.
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Enjoy!
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