August 27, 2009 at 10:49 am Leave a comment

I think that if I post any more recipes from Simply in Season, I just may be in trouble. This is my variation on their recipe.


  • ¾ cup spelt flour
  • ¾ cup kamut flour
  • 1/3 cup fructose or sweetener of your choice
  • 1 TBSP baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 ½ cups blueberries
  • 1 tsp lemon peel
  • 1 egg
  • ½ cup soymilk
  • ¼ cup Earth Balance margarine


  • ¼ cup fructose or sweetener of your choice
  • 1/3 cup spelt flour
  • 1/3 cup walnuts or other nuts (chopped)
  • 2 TBSP Earth Balance margarine
  • 1 tsp ground cinnamon

1. 1. Combine the flour, sweetener, baking powder, cinnamon, and salt in a large bowl.

2. 2. Gently fold in the blueberries and lemon peel.

3. 3. Whisk together the egg, milk, and margarine in a small bowl. Add to flour mixture and stir carefully. Batter will be stiff. Spread into greased 8 x 8-inch baking pan.

4. 4. Mix together the ingredients for the topping until crumbly and sprinkle over batter.

5. 5. Bake in preheated oven at 425˚F until top is light golden brown, 20-25 minutes. Serve warm or at room temperature. Try it with warm milk poured on top.


Entry filed under: Dairy-Free, North/Central European, Wheat-free. Tags: , , , .

GREEK: Cinnamon Stewed Chicken Inspiration for Experimentation

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