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Green spelt and beetroot cake

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Ingredients for 2 servings:

  • 150 g green spelt, ground
  • 100 g ground almonds
  • 90 g butter / unhydrogenated margarine
  • 1 tsp sea salt
  • 1 tsp ginger, ground or fresh
  • 1 tsp coriander, ground
  • ¼ tsp cardamom, ground
  • 500 g beetroot, finely grated
  • Fat, for the frying pan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

egg-free + dairy-free

Grind together the green spelt, almonds, and coriander, finely grate the fresh ginger, knead in the margarine and spices, and mix in the finely grated beetroot thoroughly. Grease a frying pan, pour the mixture in, smooth it out, and chill the batter for 15 minutes. Cover the cake and bake for 45 minutes on the bottom of the oven at 1.5 out of three possible settings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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