preheat oven to 190 C

melt 80g butter

in standmixer
280g Spelt flour
1 egg
100g Quark (Rahm)
1 tea salt
1/2 tea Brotgewürz
molten butter

mix

roll out between 2 sheets of baking paper to ~5-10 mm

beat egg, brush with silicone brush

cut with wheel in long stripes

sprinkle some coarse salt
sprinkle Kümmel

bake for 30 minutes at 190 C

1/2 cup butter
1/2 cup turbinated cane sugar
1 cup chilled applesauce
2 cups spelt flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins

standmixer with k-hook
1/2 cup butter or butterspread
1/2 cup turbinated cane sugar

speed 4, 5 min

Add
1 cup chilled applesauce

speed 4, 2 min

preheat oven to 350 F

in separate metal bowl, whisk together
2 cups spelt flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

add dry ingredients

speed 2, 2 min

1/2 cup raisins

speed 2, 2 min

grease and flour 8 inch square pan

bake at 350 degrees F (175 degrees C) for 40 minutes
Serve warm

Carrot Cake (Ina Garten and Monica)

INGREDIENTS:

1 cup turbinated cane sugar
1 1/3 cups canola oil (or sunflower)
3 extra-large eggs (or 4 medium) at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups spelt flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins (previously soaked in whiskey or rum)
1 Lb. carrots, grated (3 to 4 large carrots)
1/2 cup diced fresh pineapple
The juice of one orange (or 1/2 cup of fresh squeezed orange juice)

PREPARATION:

3 large eggs in warm water

in stand mixer with K-hook (measure on balance)
1 cup turbinated cane sugar (210 g)
1 1/3 cups canola oil (275 g)
4 medium or 3 large eggs

speed 4, 5 minutes

Add 1 teaspoon vanilla extract.

In another bowl, sift

2 3/4 cups spelt flour (390 g) OR: (300 spelt, 100 almond)
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 ½ teaspoons salt.

grate 350g carrots

Preheat the oven to 350 degrees F.

add the dry ingredients to the wet ingredients
speed 2, 1 minute

add 1 cup of raisins
add 1/2 cup orange juice
1 cup pineapple chunks (250 g)

speed 2, 2 min

Fold in the 1 lb. grated carrots
mix well.

Butter and flour a Bundt cake pan

Place the batter in the prepared Bundt pan and bake for 55 to 60 minutes, or until a toothpick or knife comes out clean.

1 1/2 stick butter, softened (175g)
1 cup sifted spelt flour
1/2 cup almond flour
1⁄2 teaspoon salt
3/4 cup granulated sugar
1/2 of a 7 ounce tube almond paste (3.5 oz)
3 egg yolks, room temperature (or 4 small)
1 1/2 teaspoon almond extract
3/4 cup sour cream or yogurt
3/4 teaspoon baking soda

melt 1 1/2 sticks (175g) of butter on low heat
put parchment paper on bottom of blue spring form (9 inch)
butter paper and sides with silicon brush
put form in freezer

heat 3 eggs in warm water

in stand mixer with K-hook
beat 1 1/2 sticks butter (liquid) and 3/4 cup granulated sugar (170g) at high speed (10) until fluffy,
5 minutes.

cut 5 oz. (100g) almond paste in to small pieces

add almond paste
at medium speed (4) beat 8 minutes.

sift into large metal bowl
1 cup spelt flour (150g)
1/2 cup almond flour (55g)
add 1/2 tsp salt (2 g)
set aside

Preheat oven to 325 degrees. (160 C)

beat in 3 egg yolks, one at a time

!!!!!!!
add 1 1/2 tsp almond extract

In glass measuring cup
3/4 tsp baking soda (4 g)
mix 3/4 cup sour cream or yogurt (215g)
(I used two small blueberry yogurts, trying to not take too much of the fruit on the bottom) 

add to butter mixture (still speed 4)

reduce mixer speed to 2 and gradually add flour mixture in 2 batches,
just until blended.

pour batter into springform and spread evenly.
bake 50 minutes (put springform on baking sheet)

Cool in pan on wire rack for a few minutes,
take small ceramic knife and separate cake from walls
remove spring form ring
let cool cake on the plate

When ready to serve, sift confectioners’ sugar on top and slice like pie.

sourdough cracker

for 2 baking sheets

in large bowl

1 TBSP Chia
2 TBSP Flax seeds
2 TBSP Sesame Seeds
1 tsp salt
2 tsp brotgewürz
100g sprouted spelt flour

whisk dry ingredients together

preheat oven to 360 F

add to dry ingredients
260g sourdough
60g Flax oil (or Olive oil)

mix well

divide into two batches
cut parchment paper to size of baking sheet
put rolling silicone mat on counter and place parchment paper on top of it

roll one batch on the parchment paper to 2 mm
cut with roller
transfer parchment to baking sheet

treat second batch the same

bake the two sheets on the two racks for 13 min
exchange the two sheets (lower goes up, upper goes down)
and rotate them
bake 13 min again

when doing 4 sheets (the double amount) bake the second round only for 11 and 11 minutes

day 1

10 a.m. take starter from the fridge, place on WIFI router

12 a.m. add 30g flour and 30g water, mix well, place on WIFI router

4 p.m. put the dough together (cover with plastic)

in large green ceramics bowl
35g starter
240ml water
mix with hand
170g spelt flour (sieved)
170g kamut flour
1 tea salt
mix roughly
cover with plastic

put 100g starter in the fridge, write date on it
keep the rest separate for pancakes

5 p.m. – 9 p.m. pulls and folds

after last pull, leave on the countertop, covered
18C – 20C for 8-10 hours

day 2

8:30 a.m.
put rice flour in the banneton
pulls and folds
put the dough into the banneton
lift sides to sprinkle rice flour on the sides
sprinkle some rice flour on the top
cover, place in the fridge

7 p.m. bake from fridge

cut a sheet of parchment paper
place over banneton and turn dough into the paper
grab paper and lift into the cold dutch oven

score the surface with a razor blade

put lid on
place into cold oven
turn timer to 45 min
turn oven to convect  425 F

after 45 min check, as my bread is smaller
bake for 15 more minutes without the lid

remove the whole pan from the oven
leave the loaf on a rack to cool
Wait AT LEAST an hour before you slice into it.

preheat Breville grill to 350, lightly grease with oil

melt 2 TBSP coconut oil in small sauce pan (not too hot !)
transfer to the large metal mixing bowl

add
1 egg
1 tea vanilla
3 TBSP honey

whisk thoroughly

add 2 cups sourdough starter
mixing well into the batter.

Pour approximately 1/4 cup of batter onto the griddle or skillet. Cook pancake until it is bubbly on top and cooked on the edges, approximately 2-3 minutes. The edges will not necessarily turn brown.

Flip and cook the pancake for another 2-3 minutes, removing from the griddle or skillet when the bottom is golden to medium brown.

Serve with maple syrup or honey. Yields 6-8 pancakes.

day 1

10 a.m. take starter from the fridge, place on WIFI router

12 a.m. add 30g flour and 30g water, mix well, place on WIFI router

4 p.m. put the dough together (cover with plastic)

in glass bowl
35g starter, 240ml water, mix with a spoon
340g spelt flour, 1 1/2 tea salt, mix roughly
cover with plastic

put 100g starter in the fridge, write date on it
keep the rest separate for pancakes

5 p.m. – 9 p.m. pulls and folds

after last pull, leave on the countertop, covered
18C – 20C for 8-10 hours

day 2

8:30 a.m.
put rice flour in the banneton
pulls and folds
put the dough into the banneton
lift sides to sprinkle rice flour on the sides
sprinkle some rice flour on the top
cover, place in the fridge

7 p.m. bake from fridge

cut a sheet of parchment paper
place over banneton and turn dough into the paper
grab paper and lift into the cold dutch oven

score the surface with a razor blade

put lid on
place into cold oven
turn timer to 45 min
turn oven to convect  425 F

after 45 min check, as my bread is smaller
bake for 15 more minutes without the lid

remove the whole pan from the oven
leave the loaf on a rack to cool
Wait AT LEAST an hour before you slice into it.

Ingredients

1 1/2 sticks/170 grams of unsalted butter
½  cup/120 ml of maple syrup
2 ¼  cups/530 ml of buttermilk (soy milk with juice of one lemon)
3  large eggs
1 ½  cups/180 grams of yellow cornmeal (fine or medium-coarse grind)
½  cup/65 grams whole wheat flour (spelt)
½  cup/60 grams all-purpose flour (gluten free 1-1)
1 TBSP baking powder
1 ½  teaspoons/9 grams kosher salt
½  teaspoon/5 grams baking soda

Preparation

mix 2 1/4 cups soy milk with 2 TBSP lemon juice to make buttermilk

On the stovetop over medium heat, in 12-inch cast iron skillet melt
1 1/2 sticks/170 grams of unsalted butter

coat sides

in large metal bowl
½  cup/120 g of maple syrup

add browned butter
(Do not wipe out the pan.)

2 ¼  cups/530 g of buttermilk

Preheat the oven to 375 degrees.

then whisk in
3 large eggs

then add

1 ½  cups/180 grams of yellow cornmeal (fine or medium-coarse grind)

½  cup/65 grams whole wheat flour (spelt)

½  cup/60 grams all-purpose flour (gluten free 1-1)

1 TBSP baking powder

½  teaspoon/5 grams baking soda

1 ½  teaspoons/9 grams kosher salt

If the skillet is no longer hot reheat it briefly on the stove for a few minutes.
Place the batter in the skillet.

Bake until the top is golden brown and a toothpick inserted into it emerges clean, 35 minutes.

Cool in the skillet for 10 minutes before slicing.

Super Speedy Spelt Bread

250g spelt flour
(or 150g sourdough leftover + 100g spelt flour and no additional water)
150 ml water
2.5g yeast
5g salt
20 ml oil (vegetable, sunflower, even light olive)
Handful of sunflower seeds (optional)

Method

in stand mixer bowl

250g spelt flour (pass through sieve)
2.5g yeast (one bag has 7 g)
5g salt (3/4 tea)

mix with whisk

150 ml water
20 ml oil (vegetable, sunflower, even light olive)
Handful of sunflower seeds (optional)

bring the mixture together by hand ->  cohesive lump of dough
pick up all dry flour

rub surface with a bit of light olive oil
cover with tea towel
bread proofing for 30 minutes

line the bottom of 4 small dutch ovens with parchment paper

with stand mixer
bread hook
6 minutes, speed 2
(check a few times that the dough is not just stuck and rotating)

distribute dough into the 4 dutch ovens
put lids on
bread proofing – 60 minutes

take from oven
turn oven to 425 F (220 C) – takes about 13 minutes to reach the temperature

slash surface of breads with knife
place lid again

when oven hot
bake for 25 minutes

reduce heat to 395 F (200 C)
remove lids

bake for 15 minutes

Allow to cool completely before removing from the dish.

measure 400 g of spelt flour into the large metal bowl

and 225 g into a smaller bowl

after yeast starts foaming
add 

310 g soy milk
3 TBSP olive oil
400g flour
2 tea salt
1 tea brotgewürz

Stir with a wooden spoon until a loose dough forms.

add 225 g spelt flour in smaller batches (1/2 cup at a time)
knead with bread hook
total 8-10 minutes
until a smooth, springy dough forms.
It should be quite smooth and not really sticky. If you’re using a stand mixer, use the dough attachment for this.

This is the Boston version – just 2 loafs

ingredients

500g raisins
3/4 bottle Rum

625 g flour (fine ground bread flour, pass through a sieve)
42g active dry yeast
200 ml milk (I’m using Almond)

75 g butter + 250 g butter
vanilla extract
sugar
50 g diced almonds
50 g almond flour
125 g sugar
50 g Orangeat (candied orange slices – diced)
50 g Zitronat (candied lime – diced)
the skin of 1/2 lemon and its juice
8 drops pure almond extract

after baking (the next day, when loafs are completely cold)
60g butter
confectioners sugar

_______________________________________________________________________

The day before

soak 500g raisins in Rum

_______________________________________________________________________

take butter from fridge to bring to room temperature
625 g bread flour in mixer bowl (sieve)

heat on the stove in small pan 200ml almond milk to 32 C
put into the metal measuring cup and add
42g active dry yeast
1 tsp sugar
pinch of salt
use a hand mixer on the lowest speed (just one attachment)

add to the mixer bowl (make a deep dip in the flour)
DONT MIX, just move with a spoon around to absorb some flour into the liquid
make it a ‘softer than toothpaste’ texture
sprinkle some flour from the rim on the surface
(don’t use Ute’s handmixer method, it draws too much flour into it)

cover bowl with a kitchen towel put into the oven with the bread proofing setting
let foam for 45 minutes

_____________________________________

meanwhile in medium source pan (smaller than the copper base)
melt 5 1/2 TBSP (75g) butter
2 tsp sugar
1 tsp vanilla extract
50 g diced almonds
50g candied orange – diced
50g candied lemon – diced
lemon zest of 1/2 lemon (finely chopped)
lemon juice of 1/2 lemon
1/4 tsp bitter mandel

let this mixture cool down and reserve for later

_____________________________________
cut 250g butter into pieces

_____________________________________
premix already in another bowl
50g almond flour
125g sugar
pinch of salt
_____________________________________

after yeast has foamed for 45 minutes

add almond flour mix

with K-hook (not the bread hook)
speed 2, 3 minutes

add 250g butter (room temp), cut into pieces
mix speed 2, 3 minutes

then change for bread hook
speed 2, 3 minutes

add buttermix with orange, lemon etc.
mix speed 2 , min 10

cover bowl with a kitchen towel
put into the oven
use bread proofing setting
let rise for 1 hour

______________

put raisins in sieve and collect rum for next batch of raisins 

______________
after one hour

put the dough on a work surface and GENTLY work the raisins manually into the dough, the raisins should not break open 

___________

divide the dough into two parts
and fold into two rectangles (the short side not wider than the silicone mat)
flip sides onto the top

___________
turn oven to bread proofing setting
put two loaves on a baking sheet with a silicone mat
let rise for 40 minutes

after 40 min:

___________

then switch bread proofing off and turn to convect bake 285F

bake for 70 minutes

___________

let cool till the next day

heat 60g butter  – not too hot
place loaves onto large piece of parchment paper to wrap it afterward
 
brush both loaves and let the butter penetrate fully

10 minutes later (the liquid of the butter should have been absorbed)
take a sieve and powder sugar (not too thick)

this quantity should be enough for both loaves:

keep at room temp for at least a week before serving

some other links

German Christmas Bread (Easy Stollen, Mini Stollen and Stollen Bites Recipe)

self-made orange peel

https://www.daringgourmet.com/how-to-make-candied-orange-and-lemon-peel/

https://www.daringgourmet.com/stollen-german-christmas-bread/

preheat oven to 380 F

in food processor

200g Spelt flour

slice 100 g of butter into the bowl

on speed 3
mix till texture sandy, not too short, the heat of the movement needs to make the texture a bit humid

parchment paper and light olive on blue springform
press the dough onto the bottom of the form and light rim on side, but not high

pre-cook the dough for 10 min.

sieve 2 cans of halved, unpeeled fruits – collect juice in pan with copper base

cut fruit into slices and transfer into large metal bowl

mix in medium ceramic bowl

2 TBSP sugar

1 TBSP vanilla

add to fruit and move, (it becomes a kind of puree, depending on the type of fruit)

pour into precooked dough, move carefully to not break the still wet dough

bake for 20 minutes

mix in medium ceramic bowl

2 TBSP sugar

1 TBSP potatoes starch

1 TBSP rum

heat juice, when almost boiling, add the starch mixture

bring again to boil for 30 seconds

pour SLOWLY over the baked tart, the liquid will disturb a bit the baked puree

crust

125g spelt flour
65g butter

filling

4 Eggs , room temperature
2 TBSP Brown Sugar Turbinado
1 teaspoon ground Cinnamon
¼ teaspoon Nutmeg (freshly grated if possible)
½ teaspoon Kosher Salt
1 15- ounce can Pumpkin
1 12- ounce can Evaporated Milk

preheat oven to 350 F
put eggs into warm water

in TM6

125g Spelt flour

slice 65 g of butter into the bowl
1/4 tea salt

30 sec, speed 6
scrape down

30 sec. speed 6
scrape down

mix again a bit till texture sandy, not too short, the heat of the movement needs to make the texture a bit humid

oil small glass pie form with flat rim
Press the dough onto the bottom of the form and halfway up the glass wall

pre-cook the dough for 10 min.

___________

in TM6
4 eggs  (room temperature)
20 seconds, speed 6

add all other ingredients

1 TBSP Brown Sugar Turbinado
1 teaspoon ground Cinnamon
¼ teaspoon Nutmeg (freshly grated if possible)
½ teaspoon Kosher Salt
1 12-ounce can evaporated milk
1 15-ounce can Pumpkin = 425 g (if using big can, only use 410 g then I have another 410 leftovers)

30 seconds, speed 6

Place the glass form on a light-colored baking sheet.
Pour the mixture into it
Bake for 60 min  

 Note: the pie will firm up when removed from the oven so if it still moves a bit don’t worry.
Allow cooling on a rack for 2 hours before cutting or chilling in the refrigerator.

Receita do Pão de Queijo

Ingredients

1/4 onion
1 garlic
2 cups tapioca flour
1 egg
1 TBSP of veggie oil (canola or corn)
1/2 teaspoon of salt
1 teaspoon of sugar
260g grounded cheese (I use queso Minas Gerais curadinho, available at Market Basket and at Brazilian and Colombian convenience stores)

2/3 cup of soy milk

**************************

in TM6

1/4 onion
1 garlic
4 seconds, speed 8

260g cheese ( 11 slices Munster for example)
4 seconds, speed 10

scrape down

again
6 seconds, speed 7

preheat oven to 410 F

260g (2 cups) Tapioca flour
1 TBSP canola oil
1/2 TBSP sugar
1/2 tea salt
1 egg

1 minute, reverse speed 4, (move spatula around the edge while turning)

pour in 2/3 cup soy milk

put on 2 min dough

put in muffin form (lightly greased), use two spoons

only fill 6 and keep rest of dough for next day

bake 18 minutes at 410 F

when using dough from the fridge, put them into the cold oven

turn on to 410 F and bake for 25 minutes

To replace xanthan gum with chia seeds, mix together 1 Tbsp ground chia seeds and 2 Tbsp boiling water. Mix, let sit until thick, then add to your batter (you may need to increase your baking time by 15 minutes).

Preparation

Mix 3 TBSP sugar with 1 TBSP Vanilla
Quarter the apricots into a cooking pot. Set them to macerate in the sugar and vanilla while preparing the crust.

In TM6

280g spelt flour

1 Tea Baking soda

100g butter spread

mix 30 seconds, speed 4

add the zest of one organic lemon

2 TBSP sugar

mix 30 seconds, speed 8

scrape down

add 1 egg

1 TBSP water

mix 30 seconds, speed 5

then 2 minutes dough function

Cook the apricots, with the juices, covered, over low heat for 5 minutes.

Preheat oven to 450° F (230° C).

blue Springform (26cm) with baking paper (wrapped around the bottom) and also oil
Press the dough onto the bottom of the form and a bit onto the sides
(not too thick! – particularly in the corner)

Remove the apricots from the liquid. Keep the liquid in the pan.

Arrange the apricots in a circle on the pastry.

Bake for 10 minutes.

Lower the heat to 375° F (190° C) and bake 20 minutes longer, until the crust is baked.

After the tart is ready

mix the liquid from the cooked apricots or the juice from the canned fruit with 300ml water and heat up

in small bowl mix 1 1/2 TBSP potato starch (or corn starch)
2 TBSP sugar and a little  water

add to juice and boil for 1 minute

pour the syrup over

Serve cold.

Molten Chocolate Cakes

INGREDIENTS

• ½ cup unsalted butter (1 stick, 4 ounces), plus more for buttering the molds

• 6 ounces bittersweet or semisweet chocolate, chopped into small pieces

Note: the type of chocolate the Monika uses is Callebaut Chocolate D-835 53% (Monika lo compra en Restaurant Depot)

• 4 large eggs

• 3 TBSP sugar

• 2 teaspoons flour, plus more for dusting the molds

PREPARATION

1 TBSP butter in the microwave for 15 seconds

put molten butter inside FIVE white ceramic bowls

use 1 TBSP white flour and turn the molds to coat the bottom and walls with flour

Tap out the excess flour into the next mold

boil 1.5 l of water in the water cooker

• Crack 2 eggs into the medium size metal bowl, and add 2 more yolks

(keep the extra white for a different recipe)

Add 3 TBSP sugar, and beat or whisk until light and thick, about 2 minutes.

pour water into the large teflon pot

put second largest metal bowl inside

put butter and chocolate (cut into smaller pieces) into the inner metal bowl and whisk till butter and chocolate all combined – takes about 5 minutes

take metal bowl out of the water

put half of the egg mixture and 1.5 teaspoons flour into the chocolate mix

whisk

add the other half of egg mixture, another 1.5 tea flour

whisk

Divide the batter among the molds.

pour slowly directly from the metal bowl into the white molds

About 8 mm under the inner rim (about half full)

(At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)

place the 5 ramekins on a metal round baking dish (the one which blue outside)

cover with envoplast

• When you’re ready to bake, heat the oven to 450.

bake for exactly 10 minutes in our oven

Let sit for 1 minute.

Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

Note: in December 2018 I added pinch of clove powder, drops of vanilla and rum

Peel one onion and slice into medium chunks

put into small kitchen aid

add 2-3 cloves of garlic and mix

In stand mixer

2 cups Celestes flour mix

1 Tablespoon turbinated sugar

2 TEAsp cream of tartar

1 TEAsp baking soda

1 TEAsp konjac powder

1 TEAsp salt

Preheat oven to 400 F

in large metal bowl mix together

1 1/2 TEAsp egg replacer + 2 Tablespoons water (mix)

1 1/2 cups soy milk

3 Tablespoons extra light olive oil

garlic-onion mix

add liquid to dry ingredients and mix with a spatula

fill muffin cups to 2/3 full

bake for 25 minutes

(prep time – about 25 minutes / baking 50 minutes)
mix
1 cup sweet potato flour
3/4 cup arrowroot starch/flour
4 tablespoons tapioca flour
(the following three can be adjusted to more or less, but the amount should add up to 12 tablespoons)
4 tablespoons amaranth flour
4 tablespoons ivory teff flour
4 tablespoons quinoa flour

1 tablespoon konjac powder or xanthan gum
1 tablespoon cream of tartar
1 1/2 TEAspoons baking soda
1 TEAspoon salt

preheat oven to 425 Fahrenheit

boil 2/3 cup of water

in the immersion blender cup add
1 tablespoon golden flaxseed meal
1/2 cup + 1 tablespoon of almost boiling water
blend on high speed for 10 seconds
let sit for 1-2 minutes

in the meantime
heavily grease a 9 x 5 x 3-inch loaf pan

blend again for 10 seconds

add to it
1 1/3 cups of water (room temp)
3 tablespoons extra light olive oil
2 tablespoons lemon juice

pulse briefly to blend everything together

add mixture to flour
mix ONLY 45 SECONDS on low, DONT OVERMIX!

put IMMEDIATELY into the loaf pan and bake for 50 minutes

take out the loaf, don’t let it cool in the loaf pan
wait at least 1 hour before slicing

INGREDIENTS

• ½ cup unsalted butter (1 stick, 4 ounces), plus more for buttering the molds
• 6 ounces bittersweet or semisweet chocolate, chopped into small pieces
• 4 large eggs
• ¼ cup sugar

2 teaspoons flour, plus more for dusting the molds

PREPARATION

• Using the double boiler method, melt the chocolate and the butter. (Alternatively, you can put the butter in a medium bowl and melt it in the microwave, then add the chocolate to the hot butter and stir until melted).
• Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 2 minutes. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
• Butter and lightly flour five 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
• When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (in my oven, it is exactly 8 minutes. But, better under baked than over baked). Let sit for 1 minute.

Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

2cups cornmeal
1teaspoon salt
2teaspoons baking powder

1/2 teaspoon stevia
1teaspoon baking soda
1egg
1 1⁄2 cups soy milk
1⁄4 cup melted butter spread (5 tablespoons)

Combine ingredients in a large bowl, then mix by hand until batter is just moistened.
Pour into 8×8 cake pan (oiled)
Bake for 30 minutes at 180 Celsius