Friday, October 26, 2007

New Dairy & Egg Free Cake & A Favorite Bread

Some of you are asking why take out the good stuff. And being a baker I know what dairy & eggs contribute to baked goods. However I have some customers with allergies and those that just try to avoid those ingredients for other reasons. Even though I am not baking these products with dairy & eggs I do use them in my kitchen so for someone with a serious allergy don't chance it. So my egg & dairy free products are Vegan Chocolate Mint Cake & Mississippi sourdough.

Vegan Chocolate Mint Baby Cake
Some of you may have heard of a wacky cake, it is a cake some of our grandmothers, mothers, or maybe you baked during the depression when rationing was common. I took a wacky cake recipe switched the white flour for spelt flour, and added a dark chocolate mint glaze.

Ingredients: organic stone-ground whole spelt flour, organic raw cane sugar, water, vinegar, canola oil, cocoa powder, baking soda, powdered vanilla, salt

Mississippi Sourdough

This bread has such of a simple ingredient list, but don't underestimate it! Beneath the crisps crusts of this hearth loaf this bread is full of tangy sourdough flavor. For those watching calories, this whole bread has no sugar or fat but tons of taste.

Ingredients: organic stone-ground whole wheat flour, water, sourdough (organic stone-ground whole rye flour, water, yeast), salt, yeast

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