Cherry Berry Baby Cakes
3/4 c. white whole wheat flour
3/4 c. spelt flour (you can substitute soy, chick pea, millet flour, anything you like!)
1/2 Tbls. baking powder
1/8 tsp. kosher salt
1 beaten egg
1/2 c. grape juice concentrate
1/4 c. vegetable oil
1/2 c. soy milk
3/4 c. blueberries, divided
1/2 c. pitted cherries
Preheat oven to 350 degrees and grease a muffin tin.
In a food processor, pulse cherries and 1/2 c. of blueberries until almost smooth. Set aside.
Sift together dry ingredients in a large bowl.
Add wet ingredients and blend until well combined.
Gently fold in remaining 1/4 cup of whole blueberries and 1/4 c. of the puree, just until the fruit is swirled through the batter.
Divide evenly among twelve muffin cups and bake 15 - 20 minutes or until tops are golden.
Allow to cool for a few minutes in the pan before inverting.
Pairs Well With
Some days call for a bit of sweet celebration. It's nice to be able to have a sweet treat that keeps baby on a healthy eating plan, too! We love these no-sugar, whole grain baby cakes. A full serving of whole grain and fruit in each little cake. Plus they are cute! I bake mine in a mini bundt, mostly because I like to say bundt, but you can use a muffin tin!