TOP SELLERS
Cook'n with Betty Crocker Deluxe Cook'n with Betty Crocker Deluxe

$59.95
Cook'n Recipe Organizer Cook'n Download

$79.95

NEWSLETTER
Current Issue
Newsletter Archive
Sign Up Now
Google
CONTACT US

• Contact Info




10% OFF
All Cook'n Software orders over $50

I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Blueberry Coffee Cake with Agave Nectar

DVO Recipe Center
Serves: 9




This easy, delicious cake is a perfect light dessert that's not too sweet, yet it's also substantial enough to serve at brunch. Feel free to substitute other berries if you prefer.

   Topping:
   1/2 cup chopped walnuts or pecans
   1/4 cup whole spelt flour
   1/4 cup whole rolled oats
   2 teaspoons cinnamon
   1 tablespoon light agave nectar
   1 tablespoon extra virgin olive oil or high oleic sunflower oil
   
   Batter:
   1/3 cup extra virgin olive oil or high oleic sunflower oil
   1/2 cup light agave nectar
   1/2 cup soymilk
   2 tablespoons ground flaxseed or flax meal
   1 lemon (only the grated rind of)
   1 teaspoon pure vanilla extract
   1 cup whole spelt flour
   3/4 cup light spelt flour
   1/4 teaspoon sea salt
   1 tablespoon baking powder
   2 cups blueberries, fresh or frozen, drained


Preheat oven to 350°F. Lightly grease a 9x9" square baking pan or spray with nonstick spray.

Prepare topping: in a small bowl, blend the nuts, flour, oats, and cinnamon. In another small bowl, mix together the oil and agave nectar. Pour the agave mixture over the dry ingredients and toss until crumbly. Set aside.

In a medium bowl, combine the 1/3 cup oil, 1/2 cup agave nectar, soymilk, flaxseed, lemon rind and vanilla. Set aside while you prepare the dry ingredients, or at least 2 minutes.

In a large bowl, stir together the flours, salt, and baking powder. Pour wet ingredients over dry in bowl and stir just to blend (it's okay if a few small lumps remain). Gently fold one cup of the blueberries into batter. Spread batter in pan.

Sprinkle the top of the cake with the topping mixture, then sprinkle the remaining blueberries over all.

Bake for 45-50 minutes until a cake tester inserted in centre comes out clean. Lovely warm or at room temperature. Makes 9 large or 16 small squares.

 


Help on downloading recipes

Be sure to check the Cook'n Recipe Archive for more recipes.




Join the Cook'n Club!
An unbeatable value with exclusive benefits for members only.
Enjoy articles like this and many other benefits when you join the Cook'n Club. Click here to find out more.


OTHER GREAT RECIPES AND ARTICLES

Cook'n
for Windows 9x/2000/ME/NT/XP/Vista

Not sure what to order?

Piles of recipe cards in your drawer?
Download Cook'n today and get organized!

Cook'n Cookbook Software Download - MSRP $99.95
(Save 20%)
Download: $79.95
  
CD: $79.95   

Buy the CD or download the full version of Cook'n right now! Includes over 300 of our best recipes.


Copyright © 2007 DVO Enterprises, Inc.