Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Stephanie Hill Simione
Ingredients
1/2 cup barley flour
1/2 cup tapioca starch
1/2 cup baby mixed grain cereal (oat, millet, rice)
2/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp vinegar
3 Tbsp oil
2 Tbsp applesauce
1 Tbsp blackstrap molasses
palmful diced dried apricots
Directions
Preheat oven to 350 °F.
Combine dry ingredients in a mixing bowl and mix thoroughly.
Mix wet ingredients in a separate bowl and stir to combine.
Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.
Pour into greased and floured pan (8″ square or 9″ round) or 12 cupcakes. Bake in oven until tests done – about 35 minutes for cake, about 20 minutes for cupcakes.
Notes
This is an adaptation of Kathy P’s Wacky Cake.
Substitutions
Be sure to check the baby cereal ingredients for hidden allergens.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
0
Add to Favorites
