Wednesday, June 20, 2012

So Very Berry

I'm so excited for summer. I can't even stand it. We have so many incredible new things going on at once that I think my head may explode! We're in the middle of buying a new house, I'm getting ready for my first ever craft show, opening an in home day care, and today was my last day of work. Like, the last day ever, of a job I've held for 2.5 years. So freaking psyched about it all that I had to bake to celebrate. Usually celebrations call for chocolate, but E is travelling and I won't let Jude have chocolate or sugar yet for fear of creating a mini junkie. Thus, I went the healthy route and created these no-sugar, whole grain baby cakes. A full serving of whole grain and fruit in each little cake. Plus they are cute! I baked mine in a mini bundt, mostly because I like to say bundt, but you can use a muffin tin!

Cherry Berry Baby Cakes
3/4 c. white whole wheat flour
3/4 c. spelt flour (you can substitute soy, chick pea, millet flour, anything you like!)
1/2 Tbls. baking powder
1/8 tsp. kosher salt
1 beaten egg
1/2 c. grape juice concentrate
1/4 c. vegetable oil
1/2 c. soy milk
3/4 c. blueberries, divided
1/2 c. pitted cherries

Preheat oven to 350 degrees and grease a muffin tin. In a food processor, pulse cherries and 1/2 c. of blueberries until almost smooth. Set aside.
Sift together dry ingredients in a large bowl. Add wet ingredients and blend until well combined. Gently fold in remaining 1/4 cup of whole blueberries and 1/4 c. of the puree, just until the fruit is swirled through the batter. Divide evenly among twelve muffin cups and bake 15 - 20 minutes or until tops are golden. Allow to cool for a few minutes in the pan before inverting.

* Use the leftover puree to top Greek yogurt, whole wheat pancakes, or to replace jam in a PB&J!

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