Category Archives: Recipe


preheat oven to 350F

Line a metal loaf pan with parchment paper

5C spelt flour

2C mixed seeds (sesame, poppy, sunflower and pepitas or pumpkin seed kernels)

1C raisins

1 Tb baking soda

1tsp salt

(Whisk together all dry ingredients including raisins until well combined)

2.5 C vegan plant-based milk plus .5C extra

2 Tb date syrup, or maple syrup or molasses

Combine wet ingredients and add to dry ingredients then stir until you have a thick batter. Stir only long enough to combine everything. If necessary add extra .5C plant-based milk

spoon immediately into parchment-lined loaf pan and bake exactly 1 hour.

remove from oven and from pan and let cool.



4 cups spelt flour

3/4 cup raw sesame seeds

1 tsp salt

1.5 tsp baking soda

2.25 cups full fat soy milk (or another plant based milk)

1-2 Tb maple syrup or molasses or vegan ”Hunny”

Mix all dry ingredients including sesame seeds to make sure they are well blended

add wet ingredients and mix until a thick batter forms.

spoon into well greased loaf pan or one lined with baking parchment.

bake at 350F for 50-60 minutes then remove from pan to cool. (To know how long to bake, when top is brown and has split, the bread should be ready.)


Dandyblend Cinnamon Cake


3 C flour, all-purpose or a mix of flours, but use at least 1 cup of white flour

1 1/4 C sugar, white or brown

1 tsp baking soda

1 tsp baking powder

1C chopped nuts (I use pecans)

2 Tbs Dandyblend* beverage powder (optional but it adds flavor and color)

1 Tb cinnamon


2 eggs (I used egg substitute) 

1/3-1/2 C oil

1/2C -1C milk or nut milk, or another liquid, even water

1 tsp vanilla or almond extract


3 Tbs sugar and 1 Tb cinnamon, mixed to make about 1/4 c.

Mix dry ingredients well with a fork in a large bowl, to ensure good blending.

Add wet ingredients to bowl with the dry ingredients, using smaller amounts of each suggested liquid first and only adding up to the second amount if the mixture seems too dry. Should be a thick wet batter, not a dough.

Spoon or scrape mixture into a well greased loaf pan.

Sprinkle topping all over top of uncooked cake batter. If you like, with a knife swirl topping into cake. Or just leave to form a crust on top.

Bake at 350F for an hour, 

but start checking for doneness after 45 minutes. 

An inserted toothpick should not come out wet with uncooked cake batter, but clean and nearly dry. My oven sometimes needs a bit longer than this, but it depends on how much liquid I’ve used in the cake.

  • Dandyblend is an instant no caffeine beverage, made from dandelion and chickory roots and a few other natural ingredients. I love this blend as a hot coffee substitute and for a cold drink too. You can find it of course on Amazon or at


Okay, so this is a reprise of something I posted before without fanfare, but I think in these cold winter months we all need CHEESECAKE, so why am I hiding this lightness under a bushel? (I know I know it is ridiculously simple too, but do not be fooled. Try it! It will amaze you. Make you knock your head and think: WHY didn’t I think of this before????)  8D

I post this especially for anyone who takes antipsychotic drugs and has a resulting weight problem, but obviously it is meant for everyone else who needs low cal cheesecake too. 8) Enjoy!

All you need to do is MIX together:

1 container of plain, no fat, Greek yogurt.  Yes, you can use regular yogurt but I have found the Greek kind makes this cheesecake extra thick and delicious. Usually these are around 100 calories (also extraordinarily high in protein, if you care).

1/4th of a package of Jello instant low calorie, no fat, cheesecake pudding mix.

Top with your choice of fruit- strawberries or blueberries, or even a few nuts or three or four semi sweet chocolate morsels (if you can actually eat that few…) et VOILÁ!

Try it, it is really an unbelievable dessert, especially if you have not had one in a long time and really want to taste creamy richness of cheesecake without guilt.

Greek yogurt: 100 cal.

Jello pudding mix 25 cal.

GRAND TOTAL for a whole 8 ounce dessert => 125 calories!!!!!!

Now, that is all I use, but if you really want a crust, Lord love you if you NEED a crust, you can do this: break up a couple of graham crackers and mix them with a little of the yogurt to moisten them and press this mixture into the sides of a custard cup and chill it a while until firm. Spoon in rest of cheesecake and chill again for a couple of hours.