Yeast Free Living

This poppy seed cake was delicious.  There is a bit of prep work to do as you have to soak the poppy seeds in soy milk  for about 4-6 hours so plan accordingly.  I noticed this recipe in Gail Burton’s Candida Control Cookbook a long time ago and always said that I would try it one day.  I figured there was not better time the present and went out to get poppy seeds which I did not have.  Poppy seeds are a little pricey and the recipe calls for a whole lot of them so this is not something I would like to reserve for special occasions.  The recipe does recommend a pecan custard topping but I was not comfortable with all of the ingredients required to make this topping and I was not confident on how to substitute them.  I will search for an adequate topping and save this for special occasions. 

Poppy Seed Cake Ingredients
1/4 cup unsweetened soy milk
3/4 cup brown rice flour
1/2 cup arrowroot powder
1 tsp baking powder
1/4 cup clarified butter
1 teaspoon vanilla flavoring no alcohol
2 large eggs
1/4 cup stevia extract

Poppy Seed Cake Directions
Prep
Mix poppy seeds with soy milk in a small bowl
Cover and soak 4- 6 hours
Cooking
Preheat oven to 375F
Combine arrowroot powder, baking powder, butter, stevia, flour and vanilla flavoring in large bowl
Mix in eggs
Add poppy seed and milk mixture
Pour batter into a well-greased, 8 inch square or round bake pan
Bake for 20 minutes

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