PKD Recipes

Note: Chocolate contains caffeine and as such is to be avoided with PKD. One can try wonderslim fat free cocoa powder. It still gives me a headache. My friend Ed loves chocolate but cannot eat anything that has whey, casein, dairy, butter, or any form of milk. He ends up in the emergency room probably in the intensive care under a watchful eye of the medical staff. This cake is for Ed.

Ingredients Carob Cake
1 ¼ C spelt flour
1 C Just like sugar baking®
⅓ C. unsweetened carob powder
1 tsp baking soda
½ tsp Himalayan Pink salt
1 C. warm water
1 tsp vanilla extract or
1 vanilla bean scraped
⅓ C. olive oil

Carob Glaze Ingredients
½ C. Just like sugar baking®
4 Tbsp coconut oil
2 Tbsp almond milk
2 Tbsp unsweetened carob powder
2 tsp vanilla extract or
1 vanilla bean scraped
dash of Himalayan salt

Preparation
Preheat oven 350º. Line an 8 x 8 baking pan or a round baking pan with parchment paper. Mix together spelt flour, sweetener, carob, baking soda, salt. Add water, vanilla and oil. Use a spatula to scrape down the sides. Bake for about 30 minutes and cool on a rack.

Glaze Preparation
Bring to a boil: just like sugar, coconut oil, almond milk, carob. Then reduce heat to a simmer for two minutes, stirring constantly. Remove from heat and continue to stir for additional 5 minutes. Add vanilla, stir, and immediately pour over the cake. Glaze dries quickly so spread immediately.