Ingredients:
3 cups spelt flour
1/4 teaspoon salt
1 cup xylitol (or stevia equal to 1 cup)
4 teaspoon baking powder
1 1/2 cup milk
2 eggs
2 teaspoon vanilla
4 tablespoon butter, melted
Filling:
2 sticks butter, softened
1 cup maple syrup grade b
2 tablespoon spelt flour
1 tablespoon cinnamon
2/3 cups nuts optional
Glaze:
2 cups raw honey
5 tablespoon milk
1 teaspoon vanilla
Directions:
With a mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 tablespoon melted butter. Pour batter into a greased 9 x 13" baking pan. In a large bowl, mix the 2 sticks of softened butter, syrup, flour cinnamon and nuts until well combined. Pour evenly over cake batter by the tablespoons and use a knife to marble/swirl through the cake. Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from the center. Place honey, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.
3 cups spelt flour
1/4 teaspoon salt
1 cup xylitol (or stevia equal to 1 cup)
4 teaspoon baking powder
1 1/2 cup milk
2 eggs
2 teaspoon vanilla
4 tablespoon butter, melted
Filling:
2 sticks butter, softened
1 cup maple syrup grade b
2 tablespoon spelt flour
1 tablespoon cinnamon
2/3 cups nuts optional
Glaze:
2 cups raw honey
5 tablespoon milk
1 teaspoon vanilla
Directions:
With a mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 tablespoon melted butter. Pour batter into a greased 9 x 13" baking pan. In a large bowl, mix the 2 sticks of softened butter, syrup, flour cinnamon and nuts until well combined. Pour evenly over cake batter by the tablespoons and use a knife to marble/swirl through the cake. Bake at 350 for 25-30 minutes or until toothpick comes out nearly clean from the center. Place honey, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.
