Maple Cake Recipe with Spelt Flour

Spelt, the super grain, is a type of wheat that contains less gluten than regular wheat and has shown itself to be less allergenic than wheat.

It is more suitable for people with digestive symptoms such as gas, bloating, and abdominal pain, all characteristic of sensitive or irritable bowel syndrome,

which also greatly trouble many people with inflammatory bowel disease.

Spelt flour contains more dietary fiber than white flour, but less than whole-wheat flour. It is well tolerated in the "yellow" and "green" states, meaning normal bowel movements or mild diarrhea,

without active inflammation or a risk of bowel obstruction.

Baking with spelt flour requires skill. In my experience, spelt and white flour can be mixed at a ratio of 3:1, with more spelt. This reduces white flour while balancing the baked product's binding properties,

and reduces the amount of dietary fiber.

If there is no risk of diarrhea, it can be mixed with 70% whole-wheat flour.

Maple cake (according to Karin Goren)

Ingredients:

1 container yogurt or leben (fermented milk), preferably made from goat's milk

3 eggs

1 cup brown sugar (Demerara)

1 teaspoon vanilla extract

1/2 cup canola oil

1/4 teaspoon salt

3/4 cup spelt flour

1/4 cup regular white flour

1/2 packet [baking ingredient unclear in the source]

A loaf pan

To add after baking:

1/2 cup pure maple syrup

Method:

1. Preheat the oven to 170 degrees Celsius
2. Whisk the yogurt, eggs, sugar, vanilla extract, and oil together in a large bowl
3. Sift the flours, mix with the salt, and add to the mixture in the large bowl.
4. Pour into a pan lined with baking paper, avoiding unnecessary extra greasing, and bake for about 40 minutes,
   or until a toothpick inserted in the center comes out almost dry.
5. Remove the cake from the oven, place it on a heat-resistant surface, and pour over the maple syrup.
   Prick the cake with a toothpick in several places to allow the syrup to soak in.
6. Let the cake cool completely before serving.
   How to serve it? With a cup of herbal tea and plenty of love!

Enjoy, and here's to your health!

If you have a sensitive gut

Spelt is still a type of wheat, so it is unsuitable for people with celiac disease. Someone who reacts to large amounts of wheat may also react to spelt. One slice on a calm day is the way to test it.

Maple syrup, even when natural, is still sugar. Cake is cake, and it is best enjoyed in moderation.

You can bake it in a smaller pan and freeze half. A slice will then always be ready for guests, without the whole cake sitting on the counter inviting another slice.

This is general news information and is not a substitute for personal advice from a doctor or dietitian.