Olive Oil Honey Soaked Cake with Grilled Peaches & Basil


It’s peach season and this is one easy and elegant dessert. Off season, mangoes can be substituted for peaches.

This olive oil cake is a version of my basic dairy-free spelt sweet bread cut into rounds for individual cakes.

No fresh mint in my garden, so I used basil growing plentifully. A surprisingly welcomed taste with coconut whip and sweet, juicy peaches.

A treat on a lazy summer day!

1  1/2 cups spelt flour
1 cup rice flour
3/4 cup honey plus more to drizzle on top
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
4 ounces applesauce
1 ripe banana mashed
1/3 cup extra virgin olive oil
1/4 to 1/2 cup coconut milk
1/2 cup chopped walnuts (optional)
coconut oil non-stick spray
ripe peaches, cut in slices
basil, cut in strips

Preheat oven to 350 degrees. Spray 9 x 13 inch oven proof glass baking dish with coconut oil spray or a healthy nonstick alternative spray.  Combine remaining ingredients in a large bowl by first using 1/4 coconut milk. If batter is too dry, add more  milk, a little at a time, until batter is firm but not loose or watery. Spread  batter in baking dish and bake for 30 minutes or until tester comes out clean.  Set aside to cool.

Meanwhile, preheat grill pan or gas grill and spray with coconut oil. Grill peach slices on medium high heat until grill marks show. Flip and grill the other sides being careful not to over-grill or peach flesh will be mushy. Set aside.

Make Coconut Whip below. Cut cake into individual rounds with 2 or 3 inch round cookie cutter. Slice of thin top layer of each round and drizzle honey on top. Finish off with dollop of coconut whip, peaches and basil strips.

Coconut Whip
1 15 ounce can organic coconut milk, drained so only the “cream” remains
1 teaspoon vanilla
1/8 to 1/4 cup honey,maple syrup or agave

Chill coconut cream by placing in the freezer for 15 minutes or more, careful not to freeze. Add honey and vanilla. Whip with a hand mixer for 3 minutes until thickened.


Irish Soda Spelt Bread


This bread is so good just hot out of the oven, you’ll be tempted to slather on the best Irish creamery butter on each slice!

Spelt, an artisan grain, is my favorite flour to bake with and it’s the only wheat I use. I found this Irish Soda bread version from the Healthy Chef, because when I can’t make it better myself, I give credit where credit is due.

Nutty and courser than regular flour,  spelt gives this Irish Soda Bread a rustic texture with added flax seed meal. Almond milk is the dairy-free milk you want to use for this recipe and when mixed with lemon juice it become “vegan buttermilk.” Extra virgin olive oil adds another dimension of flavor with a touch of sweetness from honey. And it’s all topped off with pumpkin, sesame and sunflower seeds which roast in the oven as the bread bakes.


Cranberry Cinnamon Scones


Serve these low sugar scones warm with wild berry jam…yum!

A combination of almond meal and spelt flours along with local honey, organic cinnamon and juice sweetened cranberries, makes a traditional scone recipe better for body and soul.

Everyone will want to wake up to the smell of these scones baking in your oven or take time out for an afternoon treat with tea.

1 cup almond meal
1 1/2 cups spelt four
1 tablespoon cinnamon
1 1/2 tsp baking soda
pinch salt
3/4 cup dried  cranberries (preferably juice sweetened) or raisins
2 eggs, beaten
1/2 cup honey (warm for thinner consistency but not hot)
1/4 cup canola, grapeseed or coconut oil

Combine dry ingredients and wet ingredients in separate bowls. Add the wet ingredients to the dry and mix to incorporate. Place heaping rounds of the sticky dough on a parchment lined cookie sheet.  Bake at at 350 degrees for 10 to 15 minutes or until very lightly browned on top. Makes 1 dozen.

GLUTEN-FREE: Replace spelt flour with an all-purpose gluten free flour.

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