Something sweet

Last year, I discovered that I have a wheat sensitivity. Not Celiac Disease, I’m grateful to say, just a sensitivity to modern wheat. Still, this presents a significant challenge when it comes to sorting out meals — especially dining out. Beyond that, let me tell you, Cakes and Ale becomes a dicey proposition, indeed!

Through experimentation, I’ve found that I can have spelt, an older species of wheat, and einkorn, one of the oldest forms of wheat we know about. Thus began my journey into ancient grains. (My partner has mostly enjoyed the results of my learning how to cook with spelt, aside from maybe the red velvet cake that was neither.)

This is my version of Honey Cake. At Ostara, I like to bake this into flower or egg shapes using a silicone mould to use for Cakes and Ale.

CAUTION: Spelt is not gluten-free, and neither is the recipe below.

Honey Cake
1½ cup spelt flour
¾ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup honey
1 cup unsweetened applesauce
3 eggs

Preheat oven to 350 degrees F (175 degrees C). Grease a 9″ x 13″ baking tin (or baking mould for individual cakelettes). Combine the flour, soda, salt, cinnamon and ginger. Set aside.
Combine honey and applesauce; whisk until honey is blended in. Add eggs; whisk until fully combined. Stir dry ingredients into honey mixture. Pour batter into prepared tin or moulds. Bake in the preheated oven for 40 minutes (20 for wee cakes) or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool for 15 minutes, then cut into squares (or unmould cakelettes).

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