Thursday, October 10, 2013

Spent Grains Breakfast Cake




I'm sure you are wondering if I will ever write recipes again that don't involve spent brew grains.  The answer is that I will, just not until next month.  It is Oktoberfest after all and recipes having anything to do with the brew process seem appropriate.

This time around it's all about the breakfast cake.

If you've been a reader for a while (thank you!) you know that I fill my freezer with breakfast items so that my peeps can get their breakfast themselves and quickly.  Breakfast cakes make a regular appearance on that rotation.

Normally I use old-fashioned oats in my breakfast bake-a-thons but as I am sitting here with all these spent grains; I had to do a little experimentation to see if they work just as well.  And they do, but lend themselves to a different texture and a deeper flavor.

I used cinnamon baking chips this time because that's what I had on hand, you could use dried fruit, nuts, and/or chocolate chips if you'd rather.

What's even better is that you just dump everything together, mix, and bake.  Love those kind of recipes!


Spent Grains Breakfast Cake

2c.  Spent Grains
2c.  Buttermilk

In a glass bowl, soak the grains in the buttermilk overnight on the counter.  Cover with a tea towel.

The next morning, preheat oven to 350F.  Spray a 9 x 13 pan with non-stick cooking spray or line with parchment paper.

2c.  Flour
1/2c. Melted Butter (1 stick)
1/2c. - 3/4c. Honey (if using nuts or dried fruit you may want more and with baking chips, less)
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Vanilla
2 Eggs
1 c. Cinnamon Chips (or whatever mix-ins you choose)
3 tsp. Flax Seeds (optional)

Mix all ingredients in with the soaked grains until combined.
Bake at 350F for 35 minutes or until toothpick comes out clean.

This is part of Full Plate Thursday, SITS, and See Ya in the Gumbo.




8 comments:

  1. Pary,
    Your Breakfast Cake looks delicious, we would just love it. Thank you so much for sharing with Full Plate Thursday and have a fun weekend!
    Miz Helen

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    1. Engineer and I liked it more than Dive did but then again, she liked the Spent Grain Muffins more. Thank you for stopping by Miz Helen!

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  2. This breakfast cake looks delicious! I need to try this:) Lynn @ Turnips 2 Tangerines

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    Replies
    1. I thought it was pretty tasty and a great way to use up more spent grains. :) Thanks for stopping by!

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  3. What a cool idea! I wish I wasn't allergic to gluten so I could try it out!

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    Replies
    1. You might be able to replace the flour with a gluten free version and the grains with gluten free oats but I'm not sure how it would turn out since I've never done it before. If you try it out let me know how it works. :)

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  4. Ha! I knew you had more spent grain ideas up your sleeve! Anytime I can have cake for breakfast is a good time. I like the option for different mix-ins, depending on what you have on hand.
    Thank you for stopping by and linking!

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    Replies
    1. Ha ha Ms. Michelle! I still have grains so there are still things to be made with said grains. Eventually I will get back to making things that we could actually eat for supper. And I totally agree, cake for breakfast is my favorite (unless there are cookies, brownies, or pie available.) ;)

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Your turn! Let me know what perfectly practical comments you have.

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