'whole grain sundays', a weekly meme to show you all how we are trying to incorporate a multitude of whole grains into our daily lives. It's easy to get stuck in the the oatmeal/bread roll/potato mindset when it comes to providing your family with their daily carbohydrates. Each Sunday we will share a different recipe we have been enjoying while reaping the benefits of a variety of ancient and wholegrains.
Join us if you'd like to. Leave a link to your weekly grains in the comments section below.
spelt and amaranth blueberry cake
2 cups spelt flour
1/2 cup amaranth flour
nutmeg, cinnamon and ground clove to taste (I put about a tsp each)
1 tbs baking powder
2 organic eggs
1 cup soy or almond milk
juice and zest from a lemon
4 tbs dairy-free margarine
1/3 cup maple syrup
punnet of berries to top
Mix the dry ingredients together in a bowl, lightly beat the eggs together then add the rest of the wet ingredients. Combine dry and wet. Pour into a large square or rectangular cake pan. Top with berries. Bake at 205˚C for 20-40 minutes (depending on how deep the mixture is sitting in the pan -the thicker the cake the longer it will take to bake through). It's ready when you can stick a knife or toothpick through and it comes out clean and golden on the top.
Serve with tea and/or ice cream.
Inspired by, but far from, the berry cake in Apples for Jam.