1 c Pure rye flour
1 c Spelt flour
1/2 ts Baking soda
2 ts Featherweight baking powder
1 ts Cinnamon
1/3 c Honey; preferably raw and
-unfiltered
1/2 c Sugar
3/4 c Water
1/3 c Softened spread margarine;
-butter or oil
Preheat oven to 350 degrees. Use one 5″ x 9″ loaf pan, ungreased and
unfloured.
Mix rye and spelt flours with the baking soda, baking powder and cinnamon;
set aside. In a microwave-safe dish or in a small saucepan, mix honey,
sugar and water; heat slowly until small bubbles begin to appear. Remove
from the microwave or stove top. In the dish or saucepan add the butter,
margarine or oil and beat until well mixed. pour this into the flour
mixture and beat for 10 minutes. Pour batter into loaf pan.
Bake for 40 minutes or until inserted toothpick comes out clean and the top
of the cake has begun to crack. For the best flavor, cool completely after
baking, place in a plastic bag and refrigerate for three days before
serving.
Courtesy of Wilma Nachsin and Mary Harris’ “My Kid’s Allergic to Everything
Dessert Cookbook”
Yield: 10 servings
Nutritional information: 220 calories and 7 grams of fat per serving
Yields
10 Servings