Apricot, Blueberry and Sunflower Seeds


  • 1-1/2 cups Spelt Flour.
  • 1/2 cup Buckwheat Flour.
  • 1 lg. or 2 sm. Bananas.
  • 1/2 cup Pitted Dates (whole or pieces).
  • 1/2 cup Sunflower Seeds, raw, hulled.
  • 1-1/2 tsp. Baking Soda.
  • Apple Juice.
  • 1 pint Blueberries frozen.
  • 6-12 Apricots.


  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl place the spelt and buckwheat flour.
  • Add the baking soda and mix well.
  • Add the sunflower seeds and frozen blueberries.
  • We use frozen blueberries to prevent premature bursting while baking, and suggest washing and freezing the blueberries the day before use.
  • Mix well.
  • In a high speed blender place the bananas, dates, and just enough apple juice to facilitate grinding into a smooth, thick liquid.
  • Cover the blender and run it at high speed until smooth.
  • Add to the flour mixture.
  • Wash down the blender container with a little apple juice and add as necessary to the flour mixture.
  • Mix until the batter is smooth but slightly stiff, adding apple juice as necessary.
  • Spoon the batter onto a non-sticky or lightly oiled baking sheet to form the size oven cakes as desire.
  • Add apricot halves on top of the oven cakes.
  • Place the baking sheet in the oven and bake for approximately 30 minutes or until the oven cakes are firm.
  • The juice from the apricots and blueberries provides a natural syrup.


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