Blueberry Coffee Cake - NutriMill Harvest Owner's Manual

Blueberry Coffee Cake

Ingredients
Batter:
½ Cup Popped Amaranth
2 ¼ Cups Kamut Flour
Milled Medium
1 Cup Sugar
1 ⅓ Tbsp Baking Powder
¾ tsp Cinnamon
⅓ tsp Salt
1 Cup Skim Milk
⅓ Cup Canola Oil
2 Eggs, Well Beaten
¾ tsp Vanilla
Toppings:
3 Cups Blueberries
¼ Cup Sugar
¾ tsp Cinnamon
¼ Cup Chopped Pecans
1. Preheat oven to 350°F.
2.
To pop amaranth: Heat a dry skillet (no oil) over
medium-high heat. Add 1 Tbsp raw amaranth. Stir
until it pops like tiny kernels of popcorn. Remove
from heat immediately. (Pop no more than 2 Tbsp
amaranth at a time to avoid burning).
3. Combine amaranth, kamut, sugar, baking
powder, cinnamon, and salt in a medium bowl.
4.
In a Bosch or NutirMill
®
paddles, combine milk, oil, eggs, and vanilla.
5.
Add all at once the flour mixture to the liquid. Mix
on low until dry ingredients are moistened and
liquid is evenly distributed. Pour batter into pan.
6. Sprinkle blueberries over top of batter. Combine
sugar and cinnamon. Spoon over blueberries.
Sprinkle with nuts.
7. Bake for 40 minutes or until a toothpick inserted
in the center comes out clean.
mixer fitted with the cake
®
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