2 cups spelt flour*
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup Olive Black
¾ cup maple syrup or agave
¾ cup almond milk
¼ cup lemon juice
2 tbsp lemon zest
3 rhubarb
GF version: 1 cup buckwheat with 1 cup rice flour.
1
Preheat the oven to 180 degrees Celsius.
2
Lightly grease your baking tins of choice.
3
In a large bowl, whisk together flour, baking soda, baking powder, and salt.
4
In a separate bowl, whisk together oil, maple syrup, water, lemon juice and zest, and lemon extract.
5
Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
6
Fill the prepared baking tins evenly with batter.
7
Top it with sliced rhubarb, or seasonal fruit.
8
Bake for about 30 minutes, or until a toothpick inserted in the cake comes out clean with a few crumbs clinging to it.
Ingredients
2 cups spelt flour*
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup Olive Black
¾ cup maple syrup or agave
¾ cup almond milk
¼ cup lemon juice
2 tbsp lemon zest
3 rhubarb
GF version: 1 cup buckwheat with 1 cup rice flour.
