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Spelt Lemon Cake

April 27, 2009 By 27 Comments
lemon-cake-piece

I love lemon and I love this cake! This tart and sweet lemon cake features sprouted spelt flour (an excellent substitute for whole wheat pastry flour), unrefined virgin coconut oil, coconut milk, and Rapadura (evaporated cane juice). Once the cake is baked, you pour a fresh lemon juice syrup over all and it soaks in, permeating the cake with ribbons of slightly tart lemon syrup.

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Lemon Poppy Seed Cake

August 12, 2008 By 2 Comments

Update: I have remade this cake using sprouted spelt flour, coconut oil, and with Rapadura (evaporated cane juice) as the sweetener. Delicious! See: Spelt Lemon Cake. We haven’t enjoyed this delicious and very lemony cake since going gluten-free over a year ago. I miss it! It calls for whole wheat pastry flour. I am thinking [...]

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Carrot Bars – Carrot Cake

November 3, 2007 By 23 Comments

5/17/09: In my effort to remake our favorite dishes according to traditional food preparation methods, I have remade this recipe to include sprouted spelt flour and virgin coconut oil. The bars can be gluten-free if you use buckwheat and sorghum flours. However, I have not worked out the soaking and/or sprouting of these gluten-free grains. [...]

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Rich Chocolate Cake

January 27, 2006 By Leave a Comment

I spent most of the day, Gramma's birthday, in the kitchen. It was our normal bread baking day. I also had a couple of free-range chickens to debone that I'd cooked in the crockpot overnight. When it was time to bake the cake, I was beyond tired, even though I do enjoy (almost) every moment [...]

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