• Cooking Time: 15-20 minutes
• Servings: 12
• Preparation Time: 10 minutes
• 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

1. Preheat oven to 350 degrees and grease a muffin tin.
2. In a food processor, pulse cherries and 1/2 c. of blueberries until almost smooth. Set aside.
3. Sift together dry ingredients in a large bowl.
4. Add wet ingredients and blend until well combined.
5. 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.
6. Divide evenly among twelve muffin cups and bake 15 - 20 minutes or until tops are golden.
7. Allow to cool for a few minutes in the pan before inverting.

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!