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#1 The Recipe       Page One                                    


BlenderBatterWaffles/Pancakes 
Master this recipe and you will be well on your way to making a successful transition to whole foods cooking! Do it with your children from the very first try. They will be fascinated with the process. No grain mill needed. An Osterizer (450 watts with glass bowl from Internet, Kmart, Walmart etc. $25-$35) blender works well. Use any grain or combination of grains. From our Breakfasts cookbook.

AMOUNT: 3 - 4 Servings ( 8--6" pancakes or 3 to 4--7" waffles )

1. Place in blender; blend at highest speed 3 minutes (less in a Vita-Mix or Bosch), while adding enough liquid to maintain a vortex:

    1 cup buttermilk or yogurt thinned with water to same 
       consistency or 1 1/4+ cups for waffles
--a thinner batter is best 
       (Non-dairy allergy alternatives: rice, coconut, almond milk, apple juice or apple sauce + 1 Tbsp. vinegar)
    
1 tablespoon olive oil  (optional, but recommended)
     1 teaspoon vanilla extract
(optional for flavor, omit with buckwheat)
    
1/2 cup uncooked rolled oats or whole oats or other grain
     1/2 cup buckwheat, brown rice, corn, millet, or other grain 

   
These are raw whole uncooked grains, not flour! We urge you to experiment with millet, barley, spelt, and Kamut® grain for varied tastes and textures. Avoid bothersome allergies. For those who are gluten intolerant try the gluten free grains: brown rice, corn, and millet. 

2. Cover blender and let stand at room temperature several hours or overnight for improved nutrition. Optional but recommended: See The Two Stage Process.

3. Preheat griddle on medium-high (until water drops sizzle on surface), 
    or waffle iron at highest temperature.

4. Just before baking, add and reblend for 1 to 3 or more minutes until smooth:

     1 egg (or alternative)
     1 tablespoon flax seed (Optional for added nutritional value)
    additional liquid (as needed to keep batter churning)

5. Blend in thoroughly, but briefly, "sifting" these through a small strainer 
    (assist with rubber spatula, if needed):

   1/4 teaspoon baking soda
   1/2 teaspoon salt, to taste
(Believe it or not, a little salt enhances a 
     sense of sweetness in whole grain baking It overcomes the "flat" taste feeling.)
   1 teaspoon baking powder
(Optional: With the Two Stage Process the baking 
     powder can be omitted and the baking soda increased to 1/2 to 1 teaspoon as needed).  
             
    Technique tip: If you can successfully drop the soda & salt into the spinning blades at the bottom of the vortex, you can omit sifting.

6. Bake on hot griddle or in waffle iron (3 to 5 minutes until crisp), lightly 
   sprayed with non-stick olive oil spray as needed.

Assemble ingredients & equipment

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Add liquid

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Olive oil, optional
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Vanilla, optional

  Continue Lesson #1 Ingredients and Methods


Sue Says:
"Too many people believe the myth that whole foods means wheat and yeast breads. That presents a challenge for the gluten intolerant and beginning bakers. Many just give up. I'm here to tell you that starting with quick breads and the multigrain choices they offer is so much easier! "

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