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The Birkett Mills

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Desserts: Cleveland Cake

Created by Forest C., this recipe is perfect to make, and it only requires a ramekin and microwave!
Serves: 1
Ingredients
1 /4 cup of Pocono Buckwheat Flour 1 1 /2 teaspoon of Egg Replacer (this is a powder) 1 /4 teaspoon of baking soda put into the flour mixture and blend together 2 Tablespoon of water put into the flour mixture 1 Tablespoon of Almond milk, plain or vanilla, put into the flour mixture 1 /4 teaspoon Vanilla extract, when using vanilla almond milk OR 1/2 teaspoon vanilla extract, when using plain almond milk 1/2 banana, mashed up and mixed into the flour mixture 1 /4 cup of blueberries, frozen. This is a batter topping when ready to micro 2 1 /2 minutes Microwave cooking time on high. Be careful. It will be hot.
Directions
For traveling, look over the ingredients above. If you think any of them may not be found where you are going, you will want to bring them with you. Usually though, the only thing you will have to do, before you leave home, is make groats/kasha flour. The following paragraph details how to do that. Prior to your trip, make some buckwheat groats or kasha flour. The preferred method is putting a quarter cup, for each planned serving, of either one, or a mixture of both, in a Vita-Mix turned up to “8” for about 15 seconds. Before taking the lid off, let the flour dust settle. If you don’t have a Vita-Mix, use a food-processor, which doesn‘t do as well, and ask Santa for a Vita-Mix or other flour mill. Also, you can mill a whole box of groats or kasha to make extra flour to keep in your refrigerator at home. You are now ready to make Cleveland Cake using 12 ounce ramekins. With a paper towel, wipe some olive or algae oil on the inside of the ramekin if you wish. However, the cake will not stick. Of course, you will need one ramekin for each person.