Champion juicer G5-NG-853-S - Manual (Page 30)

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Apple Coffee Cake
2-1/2 cups peeled and coarsely
chopped apples
1 cup unbleached white flour
1 cup oat bran flour
1/2 cup, 1 tablespoon brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 teaspoon cinnamon
1/4 cup safflower oil
1/2 cup skim milk
1 egg
Preheat oven to 400˚F. In a small bowl,
toss apples with 1/2 cup of the
unbleached white flour and set aside.
In a mixing bowl, combine remaining
unbleached flour, oat bran flour, 1/2
cup brown sugar, baking powder, salt
and 1 teaspoon of cinnamon. Add saf-
flower oil, milk and egg. Whisk until dry
ingredients are moistened. Stir in apples.
Pour batter into a 9” square non-stick
baking pan. Combine remaining table-
spoon of brown sugar and 1/4 teaspoon
cinnamon and sprinkle over cake. Bake
25-30 minutes. Makes 9 servings.
Apple Raisin Squares
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1/2 cup sugar
1/2 cup butter or margarine
1/4 cup corn, safflower or light olive oil
1 teaspoon vanilla
2 cups finely chopped apples
1 cup raisins
1 cup chopped walnuts
Preheat over to 350˚F. In a medium
bowl, combine flours, baking soda,
baking powder, cinnamon and salt. In
a large bowl, whisk together eggs, butter,
oil, sugar, vanilla and apples. Add
raisins and walnuts. Stir in flour mix-
ture until thoroughly mixed. Pour into
2 greased 8x8 inch square pans. Bake
for 35-40 minutes. Cool and cut into
squares. Makes about 18 servings.
Recipes Using the Grain Milled Flour
Freshly ground flours contain no preservatives and should be stored in the refrigerator or freezer.
1-1/2 pounds of wheat = about 4 cups flour 1 pound of oats = about 3 cups flour
1 pound of corn = about 3-1/2 cups flour 1 pound of millet = about 2-1/2 cups flour