June 2, 2010
RECIPES IN THIS EMAIL:   Super Berry Coffee Cake with Granola | Whole Grain Raspberry and Chocolate Cake | Forward to a friend

• 1/3 cup brown sugar, firmly packed
• 1/2 cup buttermilk
• 2 Tbs canola oil
• 1 tsp vanilla
• 1 egg
• 1 cup War Eagle Mill Spelt Flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/8 tsp salt
• 1 cup berries, fresh or unthawed frozen
• 1/4 cup War Eagle Mill Supernatural Granola

1. Preheat oven to 350 degrees F. Spray an 8- or 9-inch round cake pan with cooking spray.
2. In large bowl mix sugar, buttermilk, oil, vanilla and egg until smooth.
3. Whisk together the flour, baking soda, cinnamon and salt in a small bowl.
4. Stir into batter until just moistened. Fold in 1/2 cup of the berries and spoon into pan.
5. Top with remaining berries and granola. (Note: any large pieces of nuts in granola can be coarsely chopped.)
6. Bake for 25 to 30 minutes or until golden brown and top springs back when touched in center.
7. Remove from oven and cool in pan on rack for 10 minutes. Best served warm!

Whole Grain Raspberry and Chocolate Cake

• 1 cup War Eagle Mill Spelt Flour
• 2/3 cup War Eagle Mill Oat Flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups low-fat plain yogurt
• 2 Tbs canola oil
• 1 tsp vanilla extract
• 3 egg whites, at room temperature
• 1 1/4 cups raspberries
• 2 Tbs War Eagle Honey
• 2 Tbs hot water
• 1/4 cup War Eagle Raspberry Spread, melted

1. Preheat oven to 350 degrees F. Coat 9-inch square pan with cooking spray.
2. In large bowl whisk together the flours, 1/2 cup of the sugar, 1/4 cup of the cocoa, baking powder, baking soda, and salt.
3. In small bowl mix 1 cup of the yogurt, oil and vanilla.
4. Using an electric mixer, beat egg whites in a medium bowl until soft peaks form.
5. Gradually beat in remaining sugar until stiff, glossy peaks form.
6. Stir yogurt mixture into flour mixture until just moistened.
7. Fold in egg whites until no streaks remain.
8. Pour into prepared pan and sprinkle 1 cup of berries on top of batter.
9. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
10. Remove from oven and cool on rack for 10 minutes before removing from pan; then let cool completely before topping.

Topping

In a small bowl mix the preserves and the remaining 1/2 cup of yogurt. In another small bowl mix the honey, water, and remaining 1/4 cup of cocoa. Cut the cake into twelve squares and top with yogurt and chocolate sauce. Garnish with remaining 1/4 cup raspberries.