This is a nice breakfast cake. The recipe originally appeared in a cookbook for food allergy sufferers, but since we didn’t like (or have) all the recommended ingredients, we put this version together instead. I especially like that you sneak a half serving of fruit into an unsuspecting teen or child. In addition, if the proper type of molasses is used, you can increase the intake of calcium in a lactose intolerant individual.
- 1 1/2 cups buckwheat flour
- 2 tablespoons arrowroot or tapioca starch (flour)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon stevia powder
- 1 1/2 cup applesauce (we use organic with few or no chemicals)
- 1/3 cup grapeseed oil
- 1/2 cup molasses
- Oven at 350 degrees Fahrenheit
- 8×8 baking dish, greased (we use grapeseed oil)
- Mixing bowls
- Mix all dry ingredients in one bowl
- Mix all moist ingredients in a second bowl.
- Add the moist ingredients to the dry ingredients. Mix until dry ingredients are barely combined and moist.
- Put the mixture in the greased 8×8 baking pan.
- Bake for 20-25 minutes in oven at 350 degrees Fahrenheit. The cake is done when the top is dry and brown and a toothpick inserted in the center comes out clean.