Strawberry Speltcake gives you a healthy dessert.

Strawberry Birthday Speltcake makes the celebration of our oldest granddaughter’s birthday more special, even though we’re about two thousand miles away. We love Hannah and we love strawberries, so what could be better this time of year? We don’t eat a lot of sweets, but when we do we stick to the gluten-free, sugar-free recipes. What? Yes, you read that right. So, it’s not like mom’s really short, flaky shortcake. (We may try to emulate it too, sometime.) It is a tasty cake that’s easy to pull together. We hope you enjoy it as much as we do.

Strawberry Speltcake Makes an Anyday Dessert

Try this recipe:

2 1/2 cups spelt flour (gluten-free)
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup of molasses or maple syrup or 3/4 cup of rice syrup as your sweetener
1/4 cup oil
3 Tbs of ground flax seed
1 tsp vanilla
3/4 to 1 cup of almond milk soured with 2 Tbs of apple cider vinegar

 
Mix all ingredients. Pre-heat the oven to 350 degrees. Flour an 8x8 pan and pour it in. 
Cook at 350 degrees for 20-25 minutes or until a knife blade or toothpick inserted into the center comes out clean.
Serve warm with a topping of sliced strawberries. If it still needs a bit of sweet, drizzle a bit of honey over the berries.

Strawberries will be juicier if you slice them ahead of time and refrigerate them for 2 to 4 hours.

Leave a reply. Let us know how it turns out for you.