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cakes & bars yields 60 servings 1 teaspoon water 2 teaspoons sugar 1 egg yolk 4 egg whites TOPPING 1 teaspoon cinnamon 3 tablespoons vanilla sugar 1½ cups flour 2 tablespoons coffee 5 cups sugar or xylitol 2 cups cacao powder FILLING the yeast to help it activate and add the xylitol to the dough with the rest of the ingredients. RECIPE NOTE If you are using xylitol for the dough, add 1 tablespoon sugar to the warm water when dissolving 350˚ F for 55 minutes. minutes. liberally with the filling. R

MARBLE SPELT CAKE yields 25–30 servings 342 Crumb-Topped Pound Cake
343 Marble Bundt
14 eggs CHOCOLATE BATTER
3 cups sugar 3 tablespoons cocoa 343 Orange Cake
1 heaping teaspoon baking powder 4 tablespoons sugar 344 Fluffy Honey Cake
1 teaspoon baking soda 1 tablespoon coffee 345 Nut Sponge Cake
1 teaspoon pure vanilla extract 3 tablespoons seltzer 346 Marble Spelt Cake
½ cup oil 347 Spelt Chocolate Roll
½ cup water 348 Egg-Free Brownie Cake
4¾ cups white spelt flour or 3¾ cups 349 Chocolate Chiffon Cake
sprouted or whole spelt flour 349 Oil-Free Sponge Cake
350 Peanut Butter Bars
350 Carob Brownies
1. Preheat the oven to 350˚ F. Grease two 5x16-inch loaf 352 Banana Date Bars
pans or two 9x13-inch baking pans. 353 Cranberry Date Bars
2. Beat the eggs on high speed. Gradually add the sugar, 354 Delicious Chocolate Cake
baking powder, and baking soda and beat for 10 min- 355 Three-Layer Lemon Cream Cake
utes. 356 Two-Layer Coffee Cream Cake
3. Gently fold in the vanilla extract, oil, water, and flour. 357 Coconut Cocoa Nut Cream Cake
Pour three-quarters of the batter into the prepared 358 Fluffy Marble Cake
pans. 358 Coffee Bundt Cake
4. In a small bowl, combine the ingredients of the choco- 359 Chocolate Chip Pound Cake
late batter. The mixture will have a paste-like consis- 360 Almond Fudge Cake
tency. Combine with the remaining one-quarter of the 361 Chocolate Fudge Cake
batter and spread over the batter in the pans. Swirl 361 Cranberry Bean Blondies
with a fork to obtain a marble effect. Bake for 50 min-
utes. 362 No Sugar No Cheese Cake
363 Pareve Cheesecake with Fruit Topping
364 Dulce de Leche Cheesecake
365 Chocolate Cheese Bars
366 High-Protein Coconut Bars
367 Fluffy Chocolate Brownies
367 Brownie Delight
368 Granola Bars
368 Gluten-Free Coconut Granola Bites
369 Butternut Brownie Cupcakes

346 HEALTHY EVER AFTER bake for 30 minutes. 9-inch round pan or fill 12 muffin cups three-quarters full and flour and baking soda. Let stand for 1 hour. eggs, and apricot or peach puree until well mixed. Add the process. blender adding a few drops of water just to start the blending the confectioners’ sugar while still warm. ately invert onto a plate. The cake will slip out. Sprinkle with nilla batter in the pan and swirl to marbleize. remaining third of batter. Add the chocolate batter to the va- ba

343

yields 10–12 servings

yields 10–12 servings