Raspberry Nut Breakfast Cake
If you use eggs this is not vegan. When incorporating spelt into an existing recipe, reduce the liquid by 10-15%. For non-yeasted bread reduce the knead time by ⅔ and allow 30 minutes rest at least for full development.
Ingredients
2 C. spelt flour
¾ C. Tupelo honey
1½ tsp baking powder
1 tsp Himalayan salt
½ tsp baking soda
¾ C. freshly squeezed orange juice
2 Tbsp olive oil
1 egg beaten or
egg replacer
1 Tbsp grated orange zest
1 ½ C. fresh raspberries
(if oxalates not a problem use cranberries)
½ C. chopped walnuts
Preparation
Preheat oven to 350ºF. Cut parchment paper to fit within a 9 x 5-inch loaf pan. Mix together flour, honey, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange zest, oil and egg. Mix until well blended. Gently fold in raspberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices). This combination of nuts and grains assists a weight gain.
