Champion-juicer G5-NG-853-S User Manual download pdf (Page 32)

Crispy Corn Bread

1-1/2 cups yellow cornmeal

1 cup all purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 tablespoon salt

2 eggs

1-1/2 cups nonfat milk

1/4 cup butter or margarine

1/4 cup corn, safflower or light olive oil

Preheat oven to 400˚. Combine corn-

meal, flour, sugar, baking powder and

salt in a large bowl. Mix eggs, milk,

butter and oil in a medium bowl. Stir

milk mixture into cornmeal mixture,

until moistened. Pour batter into

greased 9x5x3 inch loaf pan. Bake

until golden, 35-40 minutes. Cool and

remove from pan. Makes one loaf.

Oat Bran Muffins

1 cup all purpose flour

1 cup oat bran flour

1/3 cup light brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 egg, lightly beaten

1/4 cup vegetable oil

1 teaspoon vanilla

1/2 cup raisins

3/4 cup chopped walnuts

Preheat oven to 400˚. In a large bowl,

stir together flours, sugar, baking powder,

baking soda and salt. In another bowl,

stir together buttermilk, egg, oil and

vanilla. Stir all ingredients just to com-

bine. Stir in raisins and walnuts. Bake

15-20 minutes. Makes 12 muffins.

Three Grain Pancakes

1/2 cup oatmeal

1/2 cup oat bran flour

1/4 cup cornmeal

1/4 cup whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

1 cup buttermilk

1 egg

2 tablespoons oil

1/4 cup walnuts

Stir together dry ingredients. Whisk in

buttermilk, egg and oil. Stir in walnuts.

Makes 12 pancakes.

Recipes Using the Grain Milled Flour

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