Friday, February 8, 2008

Eat Fresh Whole Grains—No Grain Mill Necessary

You don't have to have a grain mill to eat fresh whole grains. If you have whole grains on hand, you can use them in simple blender batter recipes, as described on Sue Gregg's website. I have made a number of her blender batter recipes with success every time: pancakes, banana muffins, cornbread, almond coffee cake, etc.

All you need is a good quality blender, which most people have, and some whole grains and cultured dairy (either yogurt, kefir or raw milk). It's easy, healthy and inexpensive! Check out Sue Gregg's sample recipes.


Theresa said...

I tried her blender cornbread recipe and used yogurt (it called for buttermilk, sour milk or yogurt). It was the finest textured and moistest cornbread I've ever had. It was a little too sour tasting for my children so I might make with milk next time.

Organic Fanatic said...

Yes, sometimes things can taste slightly different. I love using yogurt in this cornbread recipe too, though. Very moist. Next you might use a tad more honey to combat the sour taste - or make sure to only soak it for 12 hours, not 24. I'm not sure how long you soaked it for. I usually put butter and honey on mine when eating it, so i never taste the sour.

Hope you enjoy the rest of her recipes. Her pancake recipe is the best ever! And her coffee almond cake and parmesan chicken recipes are also wonderful as well.