Products
About Us
Contact Us
Sitemap
Free Eye
Exercises
Free Newsletter
Find a Practitioner
Articles
NaturalEyeCare™ Store
Related Sites
Disclaimer
CHOCOLATE CAKE SUPREMEThe batter resembles a pudding. It is thick and airy. The cake is delicious with and without frosting.Time: 50 minutes Let it cool at least an hour before frosting Choose: 3 cups kamut flour or 3-1/2 cups whole wheat pastry flour or 4 cups spelt flour 2 tablespoons baking powder 1/2 teaspoon sea salt 5 tablespoons flax seeds or Fortified Flax* 1/3 cup apple or cherry or raspberry juice 2/3 cup water 1 tablespoon vanilla 1 cup maple syrup 1/2 cup canola oil 1 cup vanilla soy milk or rice dream drink Choose: 8 ounces Rapunzel organic bittersweet chocolate or 2 cups Sunspire malted or Barats non dairy chocolate chips 1-1/2 cups vanilla soy milk or rice dream Preheat the oven to 350 degrees. Combine flour, salt, and baking powder in a large mixing bowl. Grind flax seeds to a powder in a blender. * (Do not grind Fortified Flax; add it directly to the blender or food processor). Add juice, and water and process 30 seconds, till gelatinous. Add vanilla, maple syrup, and canola oil, and blend briefly. Add these wet ingredients to the dry ingredients in the mixing bowl. In a sauce pan, melt the baking chocolate or chips in soy milk. Stir constantly to avoid burning the chips. They do melt quickly. Add the melted chocolate chips to the other ingredients in the large mixing bowl. Stir all of the ingredients together. Taste the batter. (Optional-melt more chocolate chips and add them to the batter for a richer chocolate flavor, if desired.) Transfer the batter to a 9x13x2 inch lightly oiled, glass baking pan. Bake 40 minutes. Cool on rack before frosting. |