Like for all of us, the end of the year is the busiest time in our house. Kids are on their Christmas break, all kinds of holidays are coming, we all try to travel somewhere and so many other fun things must be accomplished.

Thats why fast and easy recipes are the key in our fight against time during this season.

Today I would like to share with you my new favourite recipe that I now literally cook every second day.

It’s hard to resist and why should we? The main ingredient is whole spelt flour, but you can use white spelt as well. 

I specifically like dark spelt because of it distinguished nutty flavour and very healthy colour. By the way, spelt is rich in iron, niacin and can fight inflammations. So it’s not just the look but also what's inside of it.

The cake is perfectly moist, sweet and can be a great addition to your everyday breakfast.

Ready? Let’s go cooking!

We will need:

1 cup of spelt flour 

1/2 cup of almond flour

1/2 cup of brown sugar

1/2 tea spoon of soda

1/3 cup of lemon juice

2/3 cup of any plant based milk

Frozen raspberries

Mix both types of flour together, add sugar, soda.

Add lemon juice.

Combine with the milk, oil and mix well.

Crumble some frozen raspberries. This will help to avoid uncooked parts in your future cake.

Oil the pan. Pour our mixture into it and microwave for 7-10 minutes. You can also bake it but it will take a bit of a longer time.

Cool down, dust with some powder sugar - ready to go!

Delicious!  

Easy and tasty! Enjoy!