No-Bake Eclair Cake

I’ve challenged myself to not turn on the oven until things cool down a bit. So last week, this week, and however many more weeks it takes to cool down, I’m going to be posting no-bake stuff. This week it’s a no-bake eclair cake.

Honestly, I can say that I knew this would be good, but I didn’t know JUST how good. I had to describe it as “heaven on a plate” because I didn’t know what else to say about it. It’s so yummy. I’m pretty sure it’s the Bavarian Creme pastry filling that we sell in our store and on our website that makes the difference. It’s not just vanilla pudding like most of the recipes out there call for.

It only takes about 15 minutes to throw together. (And then of course some refrigeration time.) This would make a perfect potluck item that everybody will rave about.

No-Bake Eclair Cake

1 14-oz box graham crackers
1 pkg Bavarian Creme pastry filling
1 cup whipping cream
1/4 cup sugar

For the Icing

1 1/2 cups powdered sugar
3 T butter, softened
3 T milk
3 T cocoa powder

Whip cream and sugar until stiff peaks form. Fold in entire package of Bavarian Creme pastry filling.
In a 9×13 baking dish, lay down one layer of graham crackers. Carefully spread Bavarian Creme mixture over graham crackers. Lay down another layer of graham crackers and cover again with Bavarian Creme mixture.
Lay down a final layer of graham crackers.
Mix together all icing ingredients until well combined. Carefully spread over the final layer of graham crackers.
Refrigerate 8 hours or overnight.

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Grain-Free Chocolate Chip Cookies

There are really so many uses for bean flour. But…it can be tricky to work with. Raw beans equal raw bean flour, which equals raw bean flavor. And that is not something delicious at all. Trust me.

These chocolate chip cookies were made with white bean flour. So…how do we make them not taste like yucky raw beans? The trick is this: (pay close attention) Add the flour very very last.

Now stop right there and listen closely again. Do not over-mix the flour. The reason baked goods that use bean flour can turn out tasting like raw beans is that the bean flour toughens with mixing. Why does that result in a yucky flavor? We don’t exactly know, but trust us- it just does.

So, just barely mix in the flour. Don’t worry if there are little bits that aren’t fully mixed in. It’s actually a good thing.

WARNING: Do not eat the dough. Just don’t. It’s not good. But as soon as the cookies are baked, you’ll never know they’re made with beans.

From there, drop the cookies onto a cookie sheet and bake as your recipe directs.

Now, here’s the fun part: You can use your favorite chocolate chip cookie recipe. Yes! Just replace the flour in equal amounts with bean flour. And follow the tricks for making them yummy. (Adding the flour last and barely mixing it in.)

Just in case you’re curious, we used this recipe by Lemon Poppy, Inc. If you’re a chewy cookie lover, this is your recipe. As a plus, this recipe turns out wonderfully at high altitudes.

Just as a reminder, when grinding beans make sure to set your coarseness setting to “coarse” to prevent eventual damage to your mill.

Good luck with your bean cookies! Let us know how they turn out in the comments section below.

We’ve addressed grinding beans before in this post. There are really so many uses for bean flour. But…it can be tricky to work with. Raw beans equal raw bean flour, which equals raw bean flavor. And that is not something delicious in the least degree. Trust us. – See more at: http://www.grainmillwagon.com/grain-free-chocolate-chip-cookies/#sthash.abM0UQcB.dpuf

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Cinnamon Roll Cake

I love Bruce’s Cereal. And honestly, it’s even better as a flour. It is my go-to whole grain flour blend for cakes, muffins, and other sweet desserts. Like in this Cinnamon Roll Cake. It adds so much dimension to the flavor of the cake.

This cake is the perfect dessert for any potluck, picnic, or party. Make one today see for yourself how yummy it is.

Cinnamon Roll Cake

Cake:

3 cups whole grain flour* (Any grain or grain blend you choose. I used Bruce’s Cereal that I ground in my WonderMill.)
1/4 tsp salt*
1 cup sugar*
4 tsp baking powder*
1 1/2 cups milk
2 eggs
2 tsp vanilla*
1/2 cup (1 stick) butter, melted

Topping:

1 cup ( 2 sticks) butter, softened
1 cup brown sugar*
2 T flour* (Again, any flour you choose.)
1 T cinnamon*

Glaze:

2 cups powdered sugar*
5 T milk
1 tsp vanilla*

*These ingredients are available in our store.

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In a stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping: In a large bowl, mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out nearly clean.

For glaze: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

*Recipe slightly adapted from Grin and Bake It.

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No-Bake Eclair Cake

Grain-Free Chocolate Chip Cookies

Cinnamon Roll Cake

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No-Bake Eclair Cake

No-Bake Eclair Cake

Grain-Free Chocolate Chip Cookies

Cinnamon Roll Cake

Office

Payment Methods