Ingredients

• 1 1/2 cups whole spelt flour (see note below about sprouted spelt flour)
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup organic buttermilk
• 1/2 cup unsweetened organic applesauce
• 1/4 cup butter, melted
• 1/4 cup coconut oil, melted
• 1/3 cup rapadura (or sucanat)
• 1 tsp pure vanilla extract
• 1 cup fresh organic strawberries, quartered
• 3/4 cup fresh organic blueberries
• 3 tbsp sliced almonds
• 1 tbsp rapadura (or sucanat)

Instructions

1. Preheat oven to 350 degrees. Coat a 9-inch springform pan (or 9-inch baking dish) with coconut oil.
2. In a large bowl, combine flour, baking powder, cinnamon and salt.
3. In a medium bowl, whisk together buttermilk, applesauce, melted butter and coconut oil, rapadura, egg and vanilla until blended.
4. Add the wet ingredients to the dry ingredients and gently fold (using a rubber spatula) until blended.
5. Add the berries and fold in, just until blended. Spoon the batter into the prepared baking pan/dish. Sprinkle with sliced almonds and one tablespoon of rapadura.
6. If using a springform pan, place on a flat baking sheet in preheat oven.
7. Bake until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, approximately 45 minutes.
8. Be sure to let cool for at least 15-20 minutes. Then, run a sharp knife around edges of pan/dish to loosen cake from sides.
9. If using a springform pan, remove outer rim and allow cake to continue to cool. Serve warm with a dollop of homemade raw milk whipped cream or homemade vanilla ice cream. (Recipe inspired by Eating Well.)

Notes

Ingredients

• 1 cup whole spelt flour (see note below about sprouted spelt flour)
• 1/2 cup blanched almond flour (or substitute with whole spelt flour)
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup organic buttermilk
• 1/2 cup unsweetened organic applesauce
• 1/4 cup butter, melted
• 1/4 cup coconut oil, melted
• 1/3 cup rapadura (or sucanat)
• 1 large egg
• 1 tbsp pure vanilla extract
• 2 cups pitted and halved fresh organic cherries
• 3-4 tbsp sliced almonds
• 1 tbsp rapadura (or sucanat)

Instructions

1. Preheat oven to 350 degrees. Coat a 9-inch springform pan (or 9-inch baking dish) with coconut oil.
2. In a large bowl, combine flours, baking powder and salt.
3. In a medium bowl, whisk together buttermilk, applesauce, melted butter and coconut oil, rapadura, egg and vanilla until blended.
4. Add the wet ingredients to the dry ingredients and gently fold (using a rubber spatula) until blended.
5. Add the sliced cherries and fold in, just until blended. Spoon the batter into the prepared baking pan/dish. Use a spreader to even out the batter across the pan.
6. Sprinkle with sliced almonds and one tablespoon of rapadura.
7. If using a springform pan, place on a flat baking sheet and place in preheated oven.
8. Bake until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, approximately 45 minutes.
9. Be sure to let cool for at least 15-20 minutes. Then, run a sharp knife around edges of pan/dish to loosen cake from sides.
10. If using a springform pan, remove outer rim and allow cake to continue to cool.
11. Serve warm with a dollop of homemade raw milk whipped cream or homemade vanilla ice cream. (Recipe inspired by Eating Well.)

Notes

Ingredients

• 1 cup raw-milk cream
• 1/2 tsp pure vanilla extract
• 2 tbsp pure organic maple syrup

Instructions

1. In a medium bowl, add one cup of raw cream.
2. Using a hand mixer on high speed, whip cream until very thick (almost stiff).
3. Add vanilla extract and maple syrup. Continue to beat until cream begins to show peaks. (Do not overmix or you'll end up with clotted cream.)
4. This creamy-delicious topping is the perfect accompaniment to cakes, cupcakes, pies, fruit desserts and waffles.

Ingredients

• 2 gluten-free tortillas
• 1 1/2 cup shredded raw cheddar cheese
• 6-8 slices of nitrate-free roasted turkey
• 1 medium organic apple, cored and thinly sliced
• Optional: Baby spinach leaves

Instructions

1. Heat a large skillet over medium heat. Meanwhile assemble two tortilla sandwiches as follows:
2. Take two of the tortillas and layer each of them with 1/2 cup of shredded cheese per tortilla.
3. Then add turkey, apple slices and spinach leaves, if desired.
4. Sprinkle with 1/4 cup of shredded cheese per tortilla.
5. Top with the remaining two tortillas.
6. When pan is hot, butter the bottom of the pan and add one assembled tortilla sandwich.
7. Cook about 2-3 minutes until tortilla is golden brown.
8. While the tortilla is cooking, lightly butter the top. Then lift with spatula and carefully flip over.
9. Cook another 2-3 minutes until tortilla is golden brown and cheese is melted.
10. Transfer to a cutting board. Using a pizza cutter or sharp knife, cut tortilla into triangles.
11. Enjoy these delicious tortillas with a side of Caribbean Carrot Salad.