PKD Recipes

Ingredients:
3 apples chopped
½ lemon juiced
3 C. whole grain spelt flour
½ C. almonds
1 tsp cinnamon

In a second bowl
1¼ C. apple juice
¼ C. Tupelo honey → ¼ C. dates
6 Tbsp olive oil
1 vanilla bean scraped →
2 tsp vanilla powder
¼ tsp Himalayan salt

Preparation:
Preheat oven to 350ºF (in Europe it would be moderate or 180ºC).
Slice the apples into ½ inch pieces. I put mine through a cute little machine which cores it, removes some of the skin and slices it into thin little rounds for me. Squeeze the juice from half a lemon over the apples to enhance the flavor.  Add the apples to the spelt flour, and  the chopped toasted almonds. Sprinkle the cinnamon over all and toss together with the olive oil and vanilla.

In second bowl slice open and remove the seeds from the vanilla bean, mix in ¼ teaspoon of  Himalayan ground salt;  add 1¼ cups of apple juice, add the sweetener and mix.  Then add the wet ingredients from the second bowl to the apple-spelt-cinnamon-almond mixture. Mix well. Transfer to an oiled cake pan and bake at 350ºF for about an hour and twenty minutes. Allow to cool at least an hour before serving. It will be more like a dense apple pudding cake. I have just baked this and the nuts are needed to give the cake texture, much like a fruit cake needs some nuts to provide a different crunch from the fruit. Once the cake has cooled and set, the texture resembles a bread pudding and the taste is much sweeter once all ingredients have had a chance to meld together.

This morning I had a slice of this cake with a cup of teeccino roasted grains beverage. It was sweet without being too sweet. It seems to be alkaline as it is made without any wheat, soy, sugar, or animal products such as milk, eggs, or cream.

A Few Sweeteners:
¼ C. Tupelo honey
¼ C. linden flower honey
2 tablespoons of Just like sugar® baking