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Saturday, February 04, 2012

Weekly Recipe: February 4



Whole Wheat and Oat Breakfast Cake

One of the nice things about this recipe is that it can be put together the night before and baked in the morning. It is quick enough to put together, though, that it is no trouble in the morning. I mix it up and get it in the oven before we start morning prayer and it is ready by the time we are finished. Or you could put it in the oven and then head to the shower.

2/3 cup applesauce
1 cup brown sugar
1/2 cup honey
2 eggs
1 cup oat flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup milk (or buttermilk)

Topping

1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon

Butter a 9 X 13 inch baking pan and preheat the oven to 375 F (if baking the next day, ignore the oven).

In a medium bowl, combine the flours, baking powder and 1 teaspoon cinnamon. In a large bowl, whisk together the applesauce, brown sugar and honey. Beat in the eggs until well blended. Stir the flour mixture into the liquid mixture alternately with milk. Spread evenly into the prepared baking pan.

In a small bowl, mix 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Sprinkle over the batter. (If you are preparing this ahead, this is when you would cover and refrigerate it overnight.)

Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

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