solveig
02-04-2007, 02:21 PM
No kidding! DP found a recipe on the web, and we tried it today. I just had a bowl, and they are great! Not quite as dense as the real ones, but I like mine mushier anyway. And considering that the real ones are $3.50-$4 per box, this will save some serious bank. So here's the recipe, if you want to try:
Mix:
3-1/2 C whole wheat flour
1/3C brown sugar
1 tsp salt
1 tsp baking soda
(optional: some soy protein powder)
Add:
2C buttermilk/soured milk - we used soymilk soured w/ a bit of lemon juice
Mix. Add 2 tsp vanilla. Mix until all flour is incorporated. Batter will be stiff.
Oil a jelly roll pan (cookie sheet w/ sides) and spread the batter on it. Bake at 375 for 15-20 minutes, until baked through and golden on the edges.
Cool thoroughly. (For us, that meant put the pan outside in the 5 degree cold for about 15 minutes.)
Break up the "cake" into chunks, and then pulse in the food processor until the chunks break into little grapenutty sized crumbs. Don't overdo this, or the recipe warned the crumbs might get mushy.
Spread onto 2 oiled cookie sheets and bake for 1 hr at 300 degrees. Then let stand overnight...but sampling is fair game!:)
Mix:
3-1/2 C whole wheat flour
1/3C brown sugar
1 tsp salt
1 tsp baking soda
(optional: some soy protein powder)
Add:
2C buttermilk/soured milk - we used soymilk soured w/ a bit of lemon juice
Mix. Add 2 tsp vanilla. Mix until all flour is incorporated. Batter will be stiff.
Oil a jelly roll pan (cookie sheet w/ sides) and spread the batter on it. Bake at 375 for 15-20 minutes, until baked through and golden on the edges.
Cool thoroughly. (For us, that meant put the pan outside in the 5 degree cold for about 15 minutes.)
Break up the "cake" into chunks, and then pulse in the food processor until the chunks break into little grapenutty sized crumbs. Don't overdo this, or the recipe warned the crumbs might get mushy.
Spread onto 2 oiled cookie sheets and bake for 1 hr at 300 degrees. Then let stand overnight...but sampling is fair game!:)