Bob's Red Mill Recipes
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • PRODUCTS
- • RECIPES
- Flax Jacks
- Vegan Corn Bread
- Sweet Brown Rice Cereal
- Cracker-Crusted Eggplant Casserole
- Pumpkin Cake Balls
- Pumpkin Chocolate Chip Muffins
- Ginger Spice Cookies
- Cannellini Bean Spread with Rosemary
- Gluten-Free Pound Cake
- Banana Barley Biscuits
- Scottish Buttermilk Oat Scones
- Lentil Salad with Smoked Mozzarella & Walnuts
- Buckwheat Pesto Salad
- Pear & Bacon Quinoa Pizza
- Lemon Bulgar Poundcakes
- Pear Almond Galette
- Gluten-Free Pumpkin Pie
- Fine Herb Quiche
- Amazing Gluten-Free Apple Pie
- Gluten-Free Hazelnut Brownies
- Coconut-Corn Pancakes
- Honey Almond Cake
- • MEET BOB
- • GLUTEN FREE
Lemon Bulgar Poundcakes
Rich, buttery and loaded with lemon flavor, you’d never guess cooked grains are a secret healthy ingredient in this plump poundcake. Bulgur is low in fat, high in fiber and creates the perfect texture in this deliciously moist, dense dessert.
Ingredients:
- • 1/2 cup butter
- • 1 cup sugar
- • 2 eggs
- • Zest and juice from 1 lemon
- • 1/4 tsp Bob's Red Mill Sea Salt
- • 1-1/2 cups of Bob's Red Mill Organic Whole Wheat Pastry Flour
- • 1 tsp Bob's Red Mill Baking Powder
- • 1/2 cup Bob's Red Mill Milk Powder
- • 1 cup Bob's Red Mill Light Bulgur (cooked and cooled)
Directions:
- Preheat oven to 350° F. Grease cupcake tins.
- Mix together sugar and butter.
- Add eggs (well beaten), lemon juice and zest. Mix well.
- Add salt, flour and baking powder. Mix well. Mix in milk. Fold in cooked bulgur.
- Bake for 15 minutes.
