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Recipe Ingredients:
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2 cups
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Spelt Flour
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1 cup
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8 Grain Wheatless Cereal
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1 tsp
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Cinnamon
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1 tsp
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Nutmeg
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1/2 tsp
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Allspice (ground)
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1 cup
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Evaporated Cane Juice
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1/2 cup
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Margarine (Non-hydrogenated)
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1 tbsp
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Baking Powder
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1 1/4 cup
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Soymilk
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Cooking Directions: |
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1.
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Combine flour, cereal, sugar and spices in a bowl. Use a pastry cutter and work margarine into flour mixture and blend into pea size pieces. Take out 1 cup and set aside.
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2.
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Mix baking powder into flour mixture; add milk and blend. Pour into a greased 9 x 9-inch baking pan and place fruit of choice on top. Spread the remaining flour mixture evenly on top of fruit. Bake at 350F for 35-40 minutes, or until top of cake is firm.
Makes 16 small pieces.
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Double Acting Baking Powder
Double acting baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.
Ground Allspice
Ground allspice is a very important ingredient in Caribbean and Middle Eastern cuisine. It adds a wonderful flavor to meats, stews, and even barbecue sauces.
Ground Cinnamon
Ground cinnamon is a widely used spice found in many desserts, chocolates, spicy candy, tea, hot cocoa, and liqueurs. It can also be used in pickling.
Ground Nutmeg
Ground nutmeg has a slightly sweet taste and makes a wonderful addition to cheese sauce or fondue. It is used often in Indian and Middle Eastern cuisines as well.
Organic Evaporated Cane Juice
Organic evaporated cane juice is not processed as much as table sugar and retains more of the nutrients from the sugar cane. It can be substituted for all uses of table sugar.
Spelt Flour
Our spelt flour is a perfect substitute for wheat flour. It makes delicious and nutrient-packed breads, cakes, pastries, pasta, and pancakes.
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