By sprouting grains, we enable our bodies to absorb many more of the essential nutrients the grains possess that are often lost to us as during digestion. The sprouting process transforms the grain from a dormant bundle of food to a living plant, enabling our bodies to freely utilize all the great nutrients the grain has to offer and making digestion much easier. Here at Anita's we currently sprout five different grains (Spelt, Rye, Hard Red Wheat, Kamut, and Buckwheat) all of which we mill into superior quality flours. For this recipe, we are using one of our favorites – Sprouted Spelt Flour. This delicious cake can be enjoyed as is, or dust with icing sugar and serve with a little vanilla ice cream and a drizzle of your favorite caramel sauce.

Ingredients

1 cup Anita’s Organic Sprouted Spelt Flour

1 cup Anita’s Organic All-Purpose White Spelt Flour

2 tsp pumpkin spice (or 1tsp cinnamon, ½ tsp nutmeg, ½ tsp clove powder)

½ cup Anita’s Organic Coconut Sugar

½ cup Anita’s Organic Cane Sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tbsp flax meal

¼ cup water

¾ cup milk, non-dairy or regular

1 tsp apple cider vinegar

½ cup oil

2 tsp vanilla

2 tart apples, finely chopped

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Instructions

Grease a 10-inch Bundt pan or 8-inch round cake pan and preheat the oven to 350F.

In a small bowl whisk together, the flax meal and water. Set aside.

In a large bowl whisk together the flours, sugars, pumpkin spice, baking powder, baking soda, and salt.

In a jug or medium sized bowl mix the milk and the apple cider vinegar and set aside to curdle for a few minutes. Add the oil, vanilla and the flax & water mixture. Stir well. Make a well in the center of the dry ingredients and pour in the wet.  Mix the wet and dry ingredients together until just mixed.

Fold in the chopped apples and mix again. Scrape the batter into the prepared pan and bake in the center of the oven for 45 to 50 minutes. Insert a wooden skewer into the center to make sure the cake is cooked all the way through. Once fully cooked remove from the oven and allow to cool in the pan for about 20 minutes. Remove from the pan and transfer to w wire rack to cool fully.

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