Chocolate Walnut Cake with Spelt Flour

I know that some mothers do not like to give anything sweet to their children.

I respect and admire their position.

I tend to want to share sweets with Magnus, not to indulge him, but because I think sweets are a part of life – a wonderful part of life, actually.

What I try to do is to make the most nutritious sweets so they are not simply empty carbs and empty sugar.

It is a great challenge – to make sweets that are delicious yet very nutritious and packed with the same Smart Bites elements of using the best ingredients for the most stimulating meal/snack/dessert.

And this one works. It is moist, fluffy and full of good things.

It is made with nutty spelt flour, which is packed with protein, fiber, Omega 3, potassium, calcium, folate, iron and other minerals and vitamins. It also has ground walnuts – a superfood in every sense of the word – very rich in Omega 3, calcium, iron, fiber, and protein. And yes, it has dark cocoa powder, which is actually also very nutritious – dark chocolate, if it contains more than 65% cocoa solids, has a good amount of potassium, magnesium, Omega 3, iron and calcium.  The sugar content of the brown sugar is quite low, so you don’t have to feel guilty – enjoy it.

Chocolate Walnut Cake with Spelt Flour

Ingredients:

Butter for greasing

¾ cup spelt flour

¾ cup whole wheat flour

¼ cup ground walnuts

¾ cup dark cocoa powder

1 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

¾ cup canola oil

¼ cup walnut oil

2 eggs room temperature

1 teaspoon vanilla extract

1 cup milk

1 tablespoon ground flaxseed meal

1 tablespoon caster sugar

1. Preheat oven to 350 degrees. Butter a loaf pan, add flour and coat the pan. Shake off excess flour.

2. In a bowl, mix together the spelt and whole wheat flours, ground walnuts, cocoa, baking soda, baking powder and salt.

3. In another bowl, combine buttermilk, milk, oil, eggs and vanilla.

4. Slowly add wet ingredients to the dry, mixing constantly.

5. Pour batter into the loaf pan and bake for 30-40 minutes until a cake tester (or a knife) comes out clean.

6. Let cool for 5 minutes and sprinkle with caster sugar. Serve warm or at room temperature.

It is even better the next morning.

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