This is my last post for a month. No time to blurb- here’s the recipe (it’s delicious by the way):
1 cup strong raspberry tea
1/3 cup oat bran
1 cup spelt
1/2 cup dutch cocoa powder**
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger (optional)
1/3 cup soyogurt
2 T raspberry jam
1 tbsp apple cider vinegar
1 tsp vanilla extract
pure stevia extract (optional- adjust to taste)*
*this is meant to be a bitter breakfast loaf, not dessert cake. If you prefer it sweeter, go for it. Otherwise, it tastes really good with raspberry jam.
**This amount of cocoa powder makes an extremely dark loaf. It almosts masks the flavor of the raspberry. I would replace half the cocoa powder with more flour to make the raspberry more pronounced. Chocolate lovers, leave as is.
Prepare the tea ahead of time by steeping two teabags in one cup of boiling water until cool.
Preheat oven to 350 F. Grease one regular loaf pan or two mini loaf pans.
Combine the dry ingredients (oatmeal through ginger) in a medium-sized mixing bowl. Add the tea, yogurt, vinegar, vanilla, syrup, and jam. Mix well and add the stevia, adjusting it to taste.
optional step: line the bottom of the greased pan with fresh raspberries for an upside down loaf. invert before serving.
additional optional step: sprinkle 1-2 tablespoons sugar on top of the batter after pouring it in the loaf pan for a crisp, sugar crust.
Pour the batter into the prepared pan. Bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.