Yield: 12 servings
Ingredients for soaking:
• 3 cups spelt flour
• 2 cups yogurt
Dry Ingredients:
• ½ tsp mineral salt
• ½ tsp cinnamon
• ½ tsp allspice
• ¼ tsp nutmeg
• ⅛ tsp ground cloves
• 2 tsp baking soda
• ½ cup raw walnuts, chopped, ideally previously soaked
• 1½ cups whole oats
Wet Ingredients:
• 2 large eggs
• ½ cup total sweetener: your choice of any of these – palm sugar (coconut
sugar), maple syrup, honey, or pitted dates
• 2 ½ cups carrots, shredded
• 1 tsp real vanilla extract
• 3 tsp butter and/or coconut spread
Directions:
Mix flour with yogurt and leave in a warm place for 12 to 24 hours. (For those
with milk allergies, use 2 cups filtered water plus 2 tbsp lemon juice instead of
yogurt). Mix all dry ingredients in a bowl and move to the side. In a food processor
or blender, mix all wet ingredients together until smooth. Fold dry ingredients
into the wet ingredient mixture, then add the soaked flour. Preheat oven to 325˚
F. Separate cake mixture, evenly into two 8 in by 8 in glass square pans previously
oiled with coconut oil. Bake about 1 hour or until done (times may vary depending
on your oven).
Tasty Variation:
Icing
• Equal parts cream cheese and butter plus add 1 tsp of vanilla extract.
• Add 1 tsp unpasteurized honey for sweetness.
If you like these recipes, check out Michale Hartte’s BASc, (Nutr), NNCP new book, “The Fit n Healthy Plan – The healthy diet and lifestyle plan made easy!” for more recipes. Learn more about how to get fit and healthy!