A note on grains: What should our baked goods look like? We are used to baked goods that have a springy feel, but not spongey, are soft, but not gooey, crumbly, but not dry. Wheat naturally does this for us. However, it is a tall order for other grains to do the same thing. Other cultures have been using other grains for ages, but they … [Read more...]
Berry Crunch coffee cake & a PIC!
April 14, 2008 By Leave a Comment
haha, i got a picture in here. See, i'm not making it up! i told you. This cake was fluffy, not sandy, was light and fluffy. Doesn't require any icing, and was less than 1/2 hour in the oven! And this was the first try on a new conversion! It's starting to go to my head. lol Here's how to: Mix together and set aside: 1/2 c b. … [Read more...]
