Low Glycemic Chai Spice Cake
This yummy cake was created when Roger and I were
contracted to create a set of low-glycemic desserts. It uses stevia or
xylitol as sweeteners - both good options if you want to keep your
sugar intake to a minimum. Stevia is a very sweet plant from South
America. You can buy it at a health food store. Be careful with how
much you add - it's powerful! This easy cake is a good choice for
special occasions, when you want to be healthy and celebrate! It is ideal for diabetics and people wanting to moderate their blood-sugar level.
1 cup strong chai tea made with two bags
2 cups spelt flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp pure stevia extract or ½ c xylitol
1/2 tsp ginger (use more for a spicier cake)
2 T carob
1/2 cup applesauce (cooked, pureed apples - make this first!)
1 tbsp vinegar
1/2 tsp almond extract
1/2 tsp vanilla extract
½ c yoghurt
¼ c rice bran oil
1. Make apple sauce/puree - just peeled apple cooked with a little water and blended.Chill.
2. Prepare the chai ahead of time by steeping two teabags in one cup of boiling water until cool.
3. Preheat oven to 350 F. Grease an 8-inch square baking pan or large loaf tin.
4. Combine the sieved dry ingredients (spelt flour through
to carob) in a mixing bowl.
5. Whisk wet ingredients together.
6. Combine wet and dry ingredients.
7. Pour the batter into the prepared pan. Bake for 30-40
minutes, or until a tester inserted into the centre of the cake comes out
clean. Serve warm or at room temperature. Nice with yoghurt or cream.