Comments on: Overnight Whole Wheat Breakfast Cake

By: Dee

Dee — Mon, 26 Jul 2010 23:06:53 +0000

I made this last night substitutions made were splenda for sugar, splenda brown sugar blend for brown sugar, and I mixed a quarter cup of almond flour and a quarter cup of soy flour. It came out great! So those out there looking for a lower carb count it tastes great!

By: Lynn

Lynn — Mon, 26 Jul 2010 00:58:13 +0000

@Dee, I would love to know how it works. I have used a gf flour blend in it and it worked pretty well. I think almond flour might give it good flavor.

By: Dee

Dee — Mon, 26 Jul 2010 00:16:18 +0000

I am interested in this recipe. I think I am going to attempt to replace the white flour with a combo of almond and soy flour. I’ll let you know how it goes!

By: Gluten Free Overnight Coffee Cake

Gluten Free Overnight Coffee Cake — Mon, 29 Mar 2010 20:58:10 +0000

[...] recipe is one of those that I adapted. I adapted this from my Whole Wheat Overnight Breakfast Cake. It was pretty easy to make gluten free and turned out well. This used to be a family favorite for [...]

By: Menu Plan for 8/31 through 9/6 « Odd Mom

Menu Plan for 8/31 through 9/6 « Odd Mom — Mon, 31 Aug 2009 16:51:23 +0000

[...] Banana bread Breakfast cake Smoothies Cold [...]

By: Jenny

Jenny — Thu, 04 Jun 2009 02:32:34 +0000

I like the idea of this, will have to try it – but I think I'll throw chunks of apples in it. Thanks!

By: Wendi

Wendi — Sun, 22 Feb 2009 01:49:00 +0000

I made this last week, my kids loved it…what kids can say “no” to cake for breakfast!

By: The Happy Housewife

The Happy Housewife — Fri, 20 Feb 2009 02:58:00 +0000

I am definitely going to be making this one! It looks great!
Toni

By: Just another SAHM

Just another SAHM — Thu, 19 Feb 2009 13:38:00 +0000

Sounds great! I love these overnight recipes…I’m not at my best first thing in the morning so just popping something in the oven is perfect!

By: Lynn

Lynn — Wed, 18 Feb 2009 23:20:00 +0000

Ranee, I have used 1/2 ww pastry and it worked great. I tried it with 1/2 reg ww and it also worked fine. I have never tried it will all ww or ww pastry. I think it would be heavy but I have never tried it so I am not sure. On dessert/sweet type items I usually use 1/2 and 1/2 on the flours. If you try it let me know.