APPLE COFFEE CAKE
"Reprinted from Sue Gregg's BREAKFASTS COOKBOOK by permission"
This is a whole grain recipe using the blender batter method, no grain mill is required.
1. Preheat oven. Grease or spray baking pan, 11.5 X 8 preferred or 9 X 13 Baking Pan
2. Cook apples with water over medium heat until tender; drain, and coat evenly with cinnamon; set aside:
2 Cups apples, peeled thin slices cut in half
1/4 Cup water
1 tsp. cinnamon (add after apples are cooked)
3. Place in blender; blend on high speed 4-5 minutes until smooth:
1 Cup buttermilk or non-dairy alternative
2 eggs (or alternative
3/4 cup honey (warm slightly if not easily pourable)
1 1/3 Cup whole wheat pastry whole grain or 1 1/2 Cups kamut or spelt whole grain
4. Meanwhile, for topping, blend together in order given with a fork; set aside:
4 TB butter (unsalted preferred)
4 TB Sucanat or crysatlline fructose
1 Cup uncooked rolled oats or 1/2 Cup flour
1 1/2 tsp. cinnamon
1/2 cup shopped walnuts
5. Mix into blender batter thoroughly, but breifly, using blender and or rubber spatula, as needed:
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
6. Pour batter into prepared baking pan. Spread apple slices evenly over the top and press into batter slightloy with a fork. Add topping.
7. Bake at 325 degrees for 30 -40 minutes or until knife or toothpick comes clean out of center of cake. Serve cake hot.
APPLE AND FRUIT SALAD with CREAMY YOGURT DRESSING
This easy recipe is perfect when pears and apples come into season. Don't worry if you have all the fruits, just use what you have available.
2 fresh apples peeled/chuncked
2 fresh pears, cored and chunked
1/2 cup seedless golden raisins
1/2 cup boken pecan pieces
Dressing, Mix together:
1/2 cup yogurt
2 TB honey, warmed
1/2 tsp cinnamon,
Add fruit, raisins, and pecans to dressing mixture. Chill thoroughly before serving. For more color - leave skins on apples and pears.
" A fantastic, quick way to pack maximum nutritional value in a shake to satisfy hunger, and meet energy needs throughout the morning. An ultimate convenience whole food"
1 ripe frozen banana, broken in pieces
1 Cup coconut milk, or kefir, or plain yogurt
1 Cup orange juice
1 small apple, cored, and peeled
1-2 TB honey or maple syrup, optional - taste first before adding sweetener
2-3 cubes ice, optional - for thicker smoothie
Using chilled ingredients, blend ingredients in a blender until smooth.
1 egg, beaten
1/4 Cup oil
1 C applesauce
1/2 Cup honey
1-3/4 C. whole grain pastry flour
1/2 tsp. soda
3/4 tsp. cinnamon
1/2 tsp sea salt
1-1/2 tsp. baking powder
1/4 tsp. nutmeg
1/4 C. chopped pecans or walnuts (optional)
1/2 C. raisins (optional)
Mix egg, oil, honey and applesauce in a small bowl and set aside. Assemble the dry ingredients in a medium sized mixing bowl and stir to evenly distribute spices and leavening into the flour.
Combine liquid ingredients into dry ingredients with a wire whisk gently. Carefully fold in nuts and raisins if desired and avoid over-mixing the ingredients. Fill oiled or lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes or until muffins are lightly browned and a toothpick inserted into the center of the muffin comes out clean. Makes 12 muffins.
Pumpkin Cider Bread (Makes 1 loaf)
2 cups fresh pressed apple cider or apple juice
1 cinnamon stick
1 tablespoon mulling spices, optional
1 cup canned or fresh homemade pumpkin puree
2 large fresh eggs
1/4 cup vegetable oil
3/4 cup Sucanat or light brown sugar, firmly packed
1 tablespoon freshly grated orange zest (optional)
2 cups whole wheat pastry flour or all purpose flour
2-1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
Preheat your oven to 350�F.
In a saucepan combine the apple cider, cinnamon stick, and mulling spices. Boil the mixture until it is reduced to about 1/4 cup and let it cool. If you don't have time to simmer the cider to concentrate the flavors just use 1/4 Cup apple cider.
In a bowl whisk the pumpkin puree, eggs, oil, brown sugar, orange zest, and the cool reduced cider. Into a mixing bowl, stir together the flour, baking powder, salt, baking soda, mace, cinnamon, and ground cloves. Add the chopped walnuts, and stir the batter until it is just combined together. Transfer the batter to a well-buttered 8 1/2-inch by 4 1/2-inch loaf pan. Bake the bread in the middle of your preheated 350�F. oven for 1 hour, or until your toothpick or cake tester comes out clean. Let the bread cool in the bread pan.
The aroma of this bread alone wafting through your house makes this a family favorite recipe.
FOR INFORMATION ON CONVERTING RECIPES TO THE TWO STAGE PROCESS FOR WHOLE GRAINS GO TO THIS LINK.