Comments on: Buttermilk Coffee Cake

By: Lindsay

Lindsay — Tue, 05 Jul 2011 13:58:36 +0000

I have not personally sprouted my own grains, but I soak my own grains frequently. For soaking (which most of my recipes are adapted for), you grind the grain into flour and then soak with liquids in the recipe. For sprouting, which is a different process that accomplishes the same goal, you have to soak the whole grain, dehydrate it to dry, and then you grind it into flour. The sprouting method is a bit more involved but you can make a large batch of sprouted flour at one time.

By: Nikki

Nikki — Sun, 03 Jul 2011 22:52:03 +0000

I was wondering If you ever soak (or sprout) your grains and then grind them yourself for flour? If you have, would you suggest grinding then soaking, or soaking then grinding?

Thanks- I’m very new to the whole phytic acid idea… but am learning so much

By: Sheri

Sheri — Tue, 21 Jun 2011 15:46:32 +0000

Could you use more honey instead of the rapadura/sucanat? Or Stevia? I am just not exactly sure what this is or where to buy it? Thanks!

By: Flo

Flo — Tue, 28 Sep 2010 21:30:40 +0000

I tried this out for our Sunday breakfast and it was a HIT, even with my hubby. Thanks so much for sharing! God bless you and your family!

By: Coffee Club

Coffee Club — Thu, 06 May 2010 09:34:06 +0000

Looks really delicious. Thank you for sharing this very nice recipe.

By: Lindsay

Lindsay — Mon, 12 Apr 2010 14:05:24 +0000

I updated it above.

By: GamGam

GamGam — Sat, 10 Apr 2010 09:17:19 +0000

Do you have any instructions for the topping when using the soaking method?

By: Lindsay

Lindsay — Fri, 26 Mar 2010 22:31:11 +0000

Raw buttermilk is not cultured. It has to sit out on the counter for at least 7 hours to get cultured. In Nourishing Traditions they recommend allowing the cream to sit out for 7 hours to culture before turning it into butter and then the by-product is buttermilk. You can use store brand as long as it is cultured. I honestly just use kefir for this recipe most of the time.

By: Tanya

Tanya — Fri, 26 Mar 2010 01:41:56 +0000

When you refer to cultured buttermilk are you using raw buttermilk (is there such a thing? We’ve stared buying raw milk, but all the buttermilk (regular dairy dept. of grocery store…pasturized) I buy says “cultured” on it. Is that what you use?

By: Taylor

Taylor — Tue, 16 Mar 2010 20:06:03 +0000

I love this recipe…just made it this weekend. I didn’t have any problems with it overflowing or not cooking, although I did not mix it in the blender like some did…maybe that is the difference?

I thought it was pretty sweet! Have you tried reducing the sugar or honey? If so, how did that work out?